On the starter section, I was put to work making citrus cream, sweet white port and onion soup, brioche, soups discs, pear and lime chutney, and ratatouille chutney. This was already more than the original job he had given me, and he was in good shape now so I asked the mains cook if he needed any help, though I knew he would give me a mindless chopping job which I really did not want to do. Indeed, he got me to finely dice five red and five yellow peppers for ratatouille again, during which the head chef had to tell me I was chopping them wrong, even though when he demoed the ‘proper’ way, it was literally the exact same thing I had been doing.
Exotic fruit flowers - garnish for the crème brulée |
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