Today we are making Sea Bream Meunière with Anglaise Potatoes. For American devotees of Julia Child, this is an important dish. She writes in her autobiographical book My Life in France that this dish re-awakened her gastronomic sense to transform the experience into “the most exciting meal of my life.” Sole Meunière became a real epiphany for […]
Stew is one of life’s easiest dishes. All you do is brown the meat, add vegetables and broth, put it in the oven, and come back a few hours later to a delicious dinner. That is how our family has made stew for generations. But we are not French, we are Irish. Today, I am […]
As Week Four winds up, the first course is halfway completed. Looking ahead at the syllabus, almost every practical has a side dish of potatoes. Hurray! This should be familiar territory, allowing me to concentrate on more complicated parts, like the main dish. My heritage is Irish, and the humble spud was an almost-daily dinner […]
The Finished Product The last phase is always a little hectic as everything I’m serving needs to be hot and not overcooked. When I’m finished, and ready to plate, I clean and warm up my presentation plate with the Le Cordon Bleu, Paris seal on it. Again I refer to my notes to see how Chef […]
The Morning Routine The next morning is where the discipline is really important. Each morning I get up at 5:00 and either go for a jog or review my notes. During the morning is my last chance to prep for the day. I make sure each page is in a plastic sheet cover (to prevent […]
Over the next 9 months, I will share with you the ups and downs, the excitement and the anxiety of taking the Le Cordon Bleu – Tokyo program. Thank you for reading this and encouraging me!