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

Posts tagged ‘Canapés’

Days 102, 103, 104 – Cuisine exam results and canapés for graduation – Mon 18th to Wed 20th June

On Monday we received the result from the cuisine exam. Apparently I didn’t do as bad as I had thought as I got 90.5%! Wow. I thought I’d be lucky to get 70% so I must have done something right.

On Tuesday and Wednesday we had a practical making some canapés for the Basic and Intermediate graduations on Thursday.

We had chef John for this and spent Tuesday doing a lot of preparation (mise en place) and Wednesday completing the canapés. I mainly worked on some honey, lime and sesame seed chicken wing lollipops and made about 100 of these. Other people made thyme and parmesan sablés with a ham hock and parsley ballotine slice, blinis with beetroot cured gravadlax, fresh tuna sushi, vegetable and halloumi kebabs, crabmeat with chilli jam and cheese straws.

We get to eat these at our graduation tomorrow.

That’s intermediate cuisine and patisserie completed. I am now 2/3 of my way through my time at Cordon Bleu. Superior starts on 2nd July. In the mean time I am taking a week’s holiday.

Day 97 – Canapés and Finger Buffet – Fri 8th June

Chef Gilles took us for the last demo and practical before our exams start on Monday.

In the demo (for which the corresponding practical will be our exam so we won’t be making these dishes) he made a number of items for a finger buffet.

He made salmon and smoked salmon mousseline in puff pastry

rare roast fillet of beef with yorkshire puddings

potato cones with pickled julienne of carrot, swede, turnip and courgette

vegetarian scotch eggs using soft-boiled quails eggs and lentil, onion and mushroom duxelle replacing the sausagemeat

and tempura prawns.

In the practical that followed we made the canapés from yesterday’s demo and worked in teams of 4 to produce the 6 different canapés. In my team I prepared and cooked the chicken and fish and I had the largest prawns I have ever seen. I think most lobsters would have been afraid of them.

Here are our finished canapés.

 

Day 96 – Canapés, Gnocchi and Sugar Work – Thurs 7th June

Today we had 2 demos with a practical between them.

First was a cuisine demo with chef Gilles on canapés. He made 6 different types of canapé.

He made blinis with horseradish cream and smoked salmon and dill, deep fried salted cod croquettes and marinated tiger prawns.

Next were parmesan shortbread with chives and fromage blanc, aubergine and goat’s cheese rolls and smoked chicken wings with honey and lime glaze.

 

Next we had a practical with chef Neil making the gnocchi. Not a dish with much flavour. In fact the only flavour in the 2 dishes we made was the parmesan cheese. I wasn’t impressed by these dishes and when the chef-astronaut asked what I would serve them with, I replied I wouldn’t as they had no flavour. (Houston, we have a problem!)

Then we had the last patisserie demo before the exams and chef Nicolas gave us a demonstration of some sugar work.

He made some poured sugar pieces (a square, some circles, a mirror effect base, a bubble effect curved piece which would be the background and a ‘coral’ by pouring hot sugar into a jug of ice, then dusting the result with caster sugar). He then did some pulled sugar work and made a 2 colour ribbon, some roses and leaves. He assembled all of these into a sugar centrepiece.

Lastly he made a blown sugar dolphin.

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