These 2 days are devoted to Mise en place. That is to say, the preparation that happens before cooking. In this case, we are supposed to practice cutting vegetables. I only took a single photo of my efforts at the beginning - I forgot to take photos later which includes my cute little tourne shapes of carrots and potatoes.
Also took some other photos within the school (this is frowned on unless you are photographing your own stuff).
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| Just so happens the only photo I have are my bad cuts at the beginning :-) |
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| Even though we only cut vegetables, we do about 50 minutes of cleaning of kitchen. This includes gutters, windows, sinks, washing area, floors and even polishing the sides of the cabinets. |
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| Must be in order. Red for meat, yellow poultry, blue seafood, green vegetables, and white for cooked food (and vegetables as well). |
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| Side view from inside one of the kitchens. |
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| washing area. |
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| library | |
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| gathering / break area. |
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| where we have our lunches - all cooked by batches of students (we have one chance in about 3 weeks) | . |
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| Baking class. |
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| baking class. oops i attracted unwelcome attention. |
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| culinary class (diploma). The chef instructor came out to warn me off. |
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| The 30th batch of culinary diploma class gave a lunch presentation of the cuisine of France. They fried a heck of a lot of foie gras (the school has a foie gras supplier as a sponsor) and gave 2 as prizes for a quiz. |
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