@Shelovescake

The end of half term and a huge highlight to finish on: an all day chocolate extravaganza with the entire year group (see pic for how delighted we are to be reunited). Pastry expert, Caz, and side-kick, Ryan, together chaired a chocolate World Cup in addition to attempting to temper chocolate and build an opera gateau in 25 degree heat. As expected, they triumphed and we were engrossed and in awe (and salivating in anticipation of tasters). Watching each of the components for the opera gateau be created and assembled certainly showcased the sheer decadence of the dessert. Three layers of jaconde sponge brushed with coffee syrup, one fat smooth layer of coffee French buttercream, two layers of rich chocolate ganache, and all finished with a chocolate mirror glaze, gold leaf and tempered chocolate decorations. It tasted exquisite. After lunch break, we were taken through the theory and practice of chocolate tempering. Caz then literally got her hands dirty hand-rolling salted muscovado caramel truffles. We were taught the seeding method of tempering using a conga analogy to assist our understanding. The seed (unmelted chocolate) is added to the melted chocolate. The mix needs to be agitated to encourage the chocolate crystals to circulate like a popular person at a party attracting others to join the conga line. If you don’t agitate, no conga, and no tempered chocolate. We learnt about shaping chocolate, creating delicate chocolate leaves, collars and pretty prints. All of which we’ll have the chance to try our hand at in a couple of weeks. The final flourish was a pistachio cremeaux paired with a chocolate croquant wafer served as a miniature take-away canapé. And off we went smiling into the sunshine-soaked Bank holiday weekend.

But let’s back up to all the enjoyment of the beginning of the week. Monday began with a relaxed skills practice session. I had selected puff pastry and beurre blanc. The former because it’s never a bad idea to have a block of puff in the freezer ready for baking; and the latter because of the three times we made it, I managed to mess it up for an assessment. Practice makes perfect and, of course, when under no pressure, it held form. In the afternoon, we had a fascinating insight into Japanese culture with a sushi chef. Watching him fillet a sea bass was both impressive and beguiling. Plus we learnt about the preparation and seasoning of sushi rice of which you’d be forgiven for underestimating the importance. The session ended with us each devouring a hand-rolled sea bass nigiri.

On Tuesday, we practiced our knife skills and seared a yellowfin tuna steak to create a delicious lunch of tuna and green mango salad. We also prepared for our second type of consommé: a tomato essence. A kilo of vine tomatoes were roughly chopped and left to infuse overnight with basil, chervil, garlic, fennel and plenty of sea salt. This recipe is absolute genius; once passed through a chinois the resulting clear liquid has the aroma of the ripest vine tomatoes freshly picked on a warm, breezy day. The remaining solids are also a flavour bomb and can (must?!) be repurposed as a topping for bruschetta or tossed through pasta with a dousing of EVOO. To pair with the tomato consommé, we made a crisp cracker enhanced with seeds and sesame oil, and dressed with avocado puree, petit brunoise cucumber and pepper, and micro herbs. An absolute delight!

Our first dem of the week was lamb butchery. We were taught how to make a fancy shmancy French trimmed rack of lamb and how to tunnel bone a leg which was transformed into koftas for some piquant Mexican lamb tacos. We prepped and served the rack of lamb ourselves on the following days. I really enjoy these sort of tasks where you carefully and methodically prepare a piece of protein for cooking, similar to filleting a fish. There’s a lot of fat and sinew to remove from the lamb as well as the satisfying task of cleaning the bones. This dish had something of a Middle Eastern vibe and was served with harissa puree, maftoul salad, minted yoghurt, with the lamb cutlets dipped in pistachio dukkah.

More delicious lamb, and pork, came that afternoon with a thoroughly enjoyable and informative guest dem with Michael Lavery from Forza Wine. We knew the session was going to be excellent when it began with a serving of their trade-marked ‘Custardo’. A blindingly simple yet outstanding combo of custard and espresso. Less of a dessert than an affogato and more comforting than your basic post-dinner latte. Their lamb was BBQ’d and served with salsa etrusca (similar to a verde but with celery, parsley, rocket, pine nuts and red wine vinegar); and the pork with a Nespole chutney. Major nostalgia for me with the latter: one of the first dishes I made with my mum (for a Brownie badge) was an 80s Cordon Bleu classic of pork with apricots. Alongside the pork, they served a Nespole spritz cocktail made with Rum and a Nespole fruit syrup. Not surprisingly, our entire year group now wants a stage / job at Forza wine. They certainly know how to attract employees.

All this plus a stage at Chez Bruce, the Michelin star restaurant next to Wandsworth Common. An absolute privilege to be in the kitchen observing and tasting the incredible food, as well as a nerve-wracking chance at plating a few starters for service. I was lucky enough to be there on a quiet night so the team of chefs were generous with their time and guidance; and I left having sampled nearly every dish on the menu 🙂