Well, here we are ... the end of November ... and so much has gone on!
First, and always, we try to enjoy ourselves. Work hard AND play hard. And taste everything ... sometimes not in moderation.
We have cooked for a variety of organizations ... H.O.T.T., WoodGreen, private clients ... and traditional 'seasonal' food has begun to dominate. Special equipment has been used ... like this amazing 14-legged potato-peeler!
The first Meyer Lemons of the season have come out ... they will get sweeter as the season progresses, but as our schedule pushes us around a bit, we have to take opportunity when it comes. One of my favourite desserts of all time is Meyer Lemon Semifreddo ... and we made a bunch of them. Toast the nuts, make the mousse, fill the forms, then ... Quinn made a load of coulis today, and we all got to taste. Well done!
We have a couple of VERY fancy events coming up and we're making gravelax. Here are the simple steps ... take a nice big whole fillet of salmon
Hard work and sometimes-frayed nerves have all been part of this November ... but the results have been worth it. Every week I crank up the pressure in the kitchen ... I demand more and more, better and better ... and every student is rising to her or his very best.