
We got the results of our wine exam yesterday – 83%! Yes, really. I have no idea how I did it and I don’t feel particularly knowledgeable about wine, but clearly something stuck. EIGHTY THREE PERCENT. Shocking stuff.
Our penultimate week meant I was back in the demo kitchen, which is very calm and quiet compared to the others. On Thursday I made Paul Flynn’s glazed pork belly with celeriac and potato mash and my teacher (and I quote) said “thank you for the best plate of food I’ve had in ages” (end quote)! High praise. It was a lovely recipe though, I’ll definitely be doing it again. Perhaps with less butter in the mash – they really, really like their butter here. I also made some truffles, lobster in cream sauce, puff pastry (2nd time – not as good as my first attempt) and rack of lamb. There were a few other things but I can’t remember them right now. We also got the recipe for one of the nicest truffles I’ve ever eaten which have a raspberry hidden in the middle and are just gorgeous. Definitely going to be experimenting with that one when I get home.
We have one more morning of cooking, 2 more demos, exams and then we’re finished! It’s weird to think a week tomorrow I’ll be on my way home, but I’m looking forward to it and I’ve got lots of new ideas and experiments to be getting on with. I would like to start filling my blank recipe book and need to start getting recipes from other people as well. I’m also excited to find out just how much I’ve actually learned.
Right, I’m off to practice making raspberry sauce, chicken, mayo and everything else for my practical. There is no way I’m getting all of it done in 3 hours. I also need to practice my presentation, it’s not my strong point. Then I’m going to try to revise some theory and file some notes. Fun, fun, fun!