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

Archive for September, 2012

Days 149 and 150 – Exam results – Mon 10th and Tues 11th September

We got our cuisine exam results for chef Eric on Monday. I got 85% in the cuisine exam which I am very pleased and quite surprised about. Hurrah!

On Tuesday chef Christophe gave us our patisserie exam results. I got 75% which is another good result (though I thought I’d done better in patisserie than in cuisine).

Which means I have passed both cuisine and patisserie and have earned my Grand Diplome. Double Hurrah!

The only thing left is the graduation ceremony and lunch at a 5 star hotel on Friday.

Days 146 to 148 – Final Exams – Mon 3rd, Thurs 6th and Fri 7th September

Monday saw 2 written exams, 1 each for cuisine and patisserie.

Each exam was 1 hour and consisted of some multiple choice questions and short answer questions. As happened in both basic and intermediate exams, it took the full hour to answer the patisserie exam and only half the time for the cuisine exam.

On Thursday we had the cuisine exam. 4 hectic hours to make 2 identical first courses and 2 identical main courses, exactly the same as we practiced in the mock exam.

I was quite happy with the end result, though another half an hour and it would have been much closer to perfect.

Friday was the patisserie exam. 6 hours to make brioche, chocolate truffles, sablé hollandais biscuits, a sugar centrepiece and 2 identical plated desserts of our own design.

All seemed to go ok, not perfect but less hectic than cuisine and I was quite happy with the results.

Day 145 – Peppered Lamb and Salmon Coulibiac – Fri 31st August

Chef John took us for the last demo of my time at Cordon Bleu and demonstrated a couple of dishes that we wouldn’t be cooking as the practical correspondng to the this demo would be our cuisine exam.

The 1st dish was seared peppered lamb with pressed tomatoes, goat’s cheese and pommes maxine.

Next was a Salmon Coulibiac, which is fillet of salmon with chopped boiled egg, mushroom duxelle, creamed onions and saffron rice, wrapped in crepes and then brioche and baked. It’s a bit like a beef wellington, but with fish and brioche rather than beef and puff pastry. It was served with a dill sauce.


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