Entries in Le Cordon Bleu Paris (50)
Tselani
There are many reasons why I wanted to be a culinary student in Paris: the experience of living in another country, the education in the heart of the culinary world, and the chefs. When I learn what each chef has done to get where he is today, I’m blown away.
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In France, you don’t have to choose heads or tails because when you buy your meat, you get both.
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I knew eventually I was going to do it – whether it was cutting myself with our unbelievably sharp knives or burning myself with something hot. Today was my initiation day in the kitchen.
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It’s red meat week here at school. We’re learning all about roasting and braising, how to cook meat to the proper temperature without using a thermometer, and why certain meats should be cooked long and slow while others are quick and fast. It’s quite the education.
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I have to admit that in less than two weeks, I'm really tired of food with butter, cream and eggs. I just looked through my recipes for the remaining 10 weeks and all of them call for butter - and lots of it!
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