today we made a Clafoutis aux Cerises which in normal words is a cherry tart. a very nice sweet and slightly tartish in taste. and my tart came out perfectly cooked with a well cooked base. this time the blind baking helped the tart to cook well and i was quite pleased with how the tart was. 
now u can be the judge of the tart. chef said it was fantstic. other than that we made rice pudding. yummy stuff. it was quite a fast class today but it still took the 3 hours that we have class for.
tomorrow it is Risotto with Braised Lamb Shank.
that's going to be a busy class. but its quite cool that we have to do things at a quick pace. prepares us for intermediate and superior
me in my chefs
uniform
quite a blurry picture but as soon as i can get a nicer one i will upload it. im trying not to be a stereotype asian taking a billion pictures to show everyone.
hehehehe
now u can be the judge of the tart. chef said it was fantstic. other than that we made rice pudding. yummy stuff. it was quite a fast class today but it still took the 3 hours that we have class for.tomorrow it is Risotto with Braised Lamb Shank.
that's going to be a busy class. but its quite cool that we have to do things at a quick pace. prepares us for intermediate and superior
me in my chefs
uniformquite a blurry picture but as soon as i can get a nicer one i will upload it. im trying not to be a stereotype asian taking a billion pictures to show everyone.
hehehehe
my companion for the night Wither Hills 2008 Sauvignon Blancthis wine goes well with a nice seafood meal. very fruity. hints of capsicum and other aromats
Chef Evans Q.
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