Day 1 got off to a great start. Item one was killing live crabs. Thankfully it wasn't compulsory and the chef was happy to demonstrate - only three out of the eight students were happy to do it themselves. Most of the group are just enthusiastic home cooks. One girl has just landed herself a job in a professional kitchen and one man has had his own fish and chip shop!
The chef Alan is very nice and has a wide range of experience before joining the cookery school.
For lunch we prepared
grey bream and salad nicoise.
For dinner it was
Ballottine chicken stuffed with goats cheese and walnuts
Bacon and cabbage parcel
Potato rosti
Followed by
Mille feuille of hazelnut shortbread
Seasonal fruits, vanilla mascarpone and toffee sauce.
Don't know that I will be able to do the meals justice by the end of the week.
It's been great fun but hard work. Lots learnt already.