“I have been kept very busy for the duration of the year. Beginning with basic vegetable cuts, stocks, soups and sauces in the early weeks we quickly progressed on to develop a number of different skills. For example, breaking down a chicken, pig or fish into various cuts before using the whole animal to contribute towards the final product, or in learning how to bake Victoria sponges, scones and macaroons – a skill I can confidently transfer over to the cafe. Not only has the training taught me classic techniques in French cuisine, but it has attempted to work these into a modern philosophy of sustainability and a more minimalist approach to cooking. I think each week has brought something new to my development and continues to show me the direction I would like to take my career in; my favourite weeks have been within the realm of pastry, desserts and bread making. Having recently acquired some ‘sourdough starter’ I look forward to experimenting with sourdough bread recipes in the near future. Of course none of this would be possible without the continued commitment from Tom, Charlie and Simon at the cafe. Each of them brings a different approach to the kitchen and each method holds value. I look forward to completing this year’s training and for the challenges that professional cheffing will present” Alex, May 2018.
