Bakerboy From Lyon

30/09/2013

Students from Lebanon & Morocco


Today we did pain aux multi cereals, pain au mais and pain de meule. Due to the large number of small rolls we had to make, we just did them in the petit boules shape. The class worked very well. After a few stern words, they really brought their side and worked quickly and efficiently. So much that we were done with all the production including the viennoiserie for the next day and cleaning by 12:30. Being hard, but fair ensures that they learn disciple and the sense of urgency that one needs when working in a kitchen.
Tomorrow, they won’t be having an exam but chef and I will still make notes about their work attitude and quality of their work.

For lunch we had a sweet melon, with some Parma ham, clove infused red berry coulis and crème Chantilly, balsamic reduction and some yellow sauce I couldn’t make out.
Main was beef stew with jus, tagliatelle and a tomato sauce. Perfect brasserie fare.
The group that I’m teaching this week is from Lebanon and Morocco so I’ve learnt some Arabic but its only vulgar things...naturally. I think that what everyone learns first when they learn a language. J

I had the tarte citron today...sweet short crust base, a creamy lemon curd type filling, glazed and garnished with a slice of candied lemon. Shit, who *doesn’t* like lemon curd....

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