Tokyo Table

Culinary Adventures at Le Cordon Bleu, Tokyo

From Humble Spuds to Pommes de Terre

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 […]

A Matter of Time – A Typical Day Part 4

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 […]

A Matter of Time – A Typical Day Part 3

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 […]

Stuffed Quail and Potatoes Dauphine

A Matter of Time – A Typical Day Part 2

Home Prep When I arrive home, my Le Cordon Bleu day is still continuing, I’m just changing locations.  My bike ride home is quick as it’s all downhill in this direction.   I get home before my husband and four teenagers so I have a few moments to unpack and set up.  My first task […]

Chicken Fricasee

A Matter of Time – A Typical Day Part 1

When I share with friends that I’m taking courses at Le Cordon Bleu, one of the most frequent questions I’m asked is what  a typical day is like.  “Is it like the popular TV culinary shows with food fights for ingredients, smashing of potatoes, tears, faked injuries, competition between students, insults and a whole lot of shouting?”  […]