I'm studying the Grand Diplome at Cordon Bleu in London

Today we had 2 demos from chef John, both using seafood and veal, with a practical in between where we did a lot of mise en place for the dinner we were giving the following day.

In the first demo chef John prepared a couple of dishes. The first was Roasted scallops with cauliflower pureé and cumin foam.

Then he made veal loin with vegetable spaghetti and soufflé potatoes.

In the 2nd demo he made a mixed dish of seafood with seared tuna, fresh oysters, herb crusted poached salmon, monkfish cooked in blackening spices, steamed clams, tuna tartare, and salmon and monkfish ceviche and presented it on 3 different plates.

Lastly he made fillet of veal with spring vegetables.

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