Week two of the pastry course saw me trying to julienne carrots, finely dice onions, make a tomato concasse, zest an orange then remove neat segments, topped off with wedging a lemon; none of it is as easy as it looks – believe me.
The French terminology is swimming in my head at the moment; Saturday was a whirlwind of chopping cutting whilst trying to keep a steady pace and most importantly trying to avoid my fingers. The chef’s knife in my toolkit is scarily sharp, I managed a tiny nick to my index finger on my left hand and spent the day wearing my chefy blue band aid….I can guarantee this is my introduction to a long relationship with blue band aids.
