Last week was the second week in college.
On Monday we learnt to understand the importance of ‘mother sauces’.
Then we made the lemon sole dish to showcase the extension of the white sauce.
And it was interesting to use the heavy duty vacuum packed machine for the first time. We vacuum sealed the sauces we made for storage.
On Tuesday we went foraging at WiT Coriganore ground.. Was a beautiful day, we picked loads of blackberries, apples, plums, mushrooms, and loads more..
We had a lovely tea break, devouring interesting homemade cakes, buns & rosehip tea, courtesy of restaurant management students.
And in the afternoon we made flavoured oils, hollandaise sauce, then savoured them in our short afternoon break.
On Wednesday we were going healthy, working with salads.. We leant the extension of unique salads, making good combination from understanding the taste, texture & the art of plating them..
Was an interesting week, and look forward to my third week already.. :)
First week in college nearly over.., such a beautiful sunny day and we’re having lunch on grass outside campus.
It has been an enjoyable week, and there have been some changes happen in my culinary affair already.. from having sharp knives in my own kitchen at home down to planning to review our HACCP compliance in Kilkieran Cottage restaurant’s kitchen.
We picked some fresh herbs growing in the college kitchen garden, and I have made new friends.. Lovely bunch of people ‘chef’ classmate.
Now I know the name of different cuts of vegetables, and I made the different type of homemade stocks. I agree.. it’s much better taste as well as healthier than those factory made stuff!
We have fantastic tutors, Tony Barry, Nobert Thull, and Michael Quinn.
So look forward to pick up some treasures from their wealthy bank of knowledge.
We are going to go to library this afternoon to explore more of students moodle module.. It’s a fantastic library, such a great facility for the student of Waterford Institute of Technology.
We are so bless and spoil I must say.. with the ‘state of the art kitchen’ in the hospitality building we in.. It will recruit many great chef for the industry, and so it has I believe.
Well.. It’s going to be an exiting journey. Wait and see what will be presented on this ‘succulent’ garnished empty plate.
And at the meantime.. , I have to go back to work at Kilkieran Cottage this evening :)
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The Power of Positivity | LinkedIn http://ow.ly/xWHZE
How to Discover Your Sweet Spot | Psychology Today http://ow.ly/xffhi