Day 9- Bronze Award

In Blog, Culinary Arts Professional Training, Events & News, Spring by Luke StuartLeave a Comment

Day 9-

We start with a simple confit of duck method, which will sit atop a beautiful warm salad.

This is comprised of red rice and pumpkin seeds with a sweet and sour lime and soy vinaigrette which when all in, with the richness of the duck and the crispness of the skin is a really simple, yet sensational piece.

Another recipe that is well received and once again well executed by all.

This afternoon Mark will demonstrate preserved bottle peaches in Kilner Jars and then the whisks will come out and everyone will have pink fingers whilst they make Raspberry Italian Meringue Teardrops and Vanilla Cream ready for Friday afternoons Peach Melba.

all images by AimeeFace Designs

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