Here is the video of chef Herves lecture today, Lecture
Sorry it took me so long to upload google video has stopped working for me...
Below are some pictures from yesterday! First is a picture of my tourne potatoes. Im getting a lot more consistent as you can see but its still very difficult to get them perfectly. Next is a picture of a carrot cut into pasayne (1/2 in x 1/2 in x 1/8 in squares cut in half to make triangles). Its amazing how much waste both of these cuts produced. 4 Whole carrots yielded only about 3/4 c. of perfect pasayne. As you can see the potatoes (2 to start) didnt yield much better at all. The scrap pile is 4-5 times bigger then the tourne. Fortunately the school utilizes the scrap and doesn't throw any of it out. The potato scraps will become roasted potatoes, while the carrot scraps will be shredded for the salad bar.
Monday is my culinary theory practical which I am very excited about! Chef Emma promised me a challenge so I can wait to see what I get.
Hope all is well with everyone,
Love,
Saul
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