Day tree at cookery school and we had a new chef called Rob today. The pace was certainly stepped up today and we were being stretched a bit more. Rob has worked for Gary Rhodes among others. This has been the best day so far and Rob was very willing to pass on lots of useful tips.
Brioche mixture was prepared and we are trying to make some that ate gluten free so it will be good to see how that goes tomorrow.
After dealing with the crabs and scallops yesterday we attempted oysters today. Well all I can say is the little b*****s knew what was coming and if I was to go to an oyster bar to shell my own I would still be there at midnight trying to get the first one open! I only had to do two!
The oysters were poached - don't think I'll being eating any raw after we were told that they are still alive when in the stomach - is this true?
The lamb for dinner was heavenly. Best day so far