Long Week

LONG UPDATE!. Well Normal Update actually.
The week that just went past we had quite hectic classes because we had to do our first 3 course meal and the 3 course meal was

Blue Eye Cod en Paplilotte
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Lamb Noisettes with Coriander Pesto and Wilted Spinach
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Poached Pears in Orange Syrup

and then we had a relatively nice menu the next day which i thought was pretty cool that its not 3 course meals stacked over one another. we had

Roasted Quails with Glazed Turned Veg. & Chateau Potatoes
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Poppy Seed Syrup Cake

next on the menu were quite nice dishes but the tart wasnt to my tasting

Saute of Chicken Basque
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Patissiere Cream Flan

Lemme Know What You Think about the dishes. and to Raymond thanks for reading my blog.
hope you enjoy the food that we are producing here at LCB. will email you the workflow with the lessons that i have typed a workflow for. hopefully you can read it.

Chef Evans Q.