Le Cordon Bleu - Practical #13

I think I was able to piece the recipe together for practical #13. If you remember, instruction for this class was over four days ago. Trout stuffed with morel mushrooms and braised in Riesling wine. Passed with top-shaped turned carrots and morel mushrooms.

We had a visiting chef – one we’ve had before – and he can be a bit difficult. Or at least gruff with us. In his usual fashion he gruffed around the kitchen. Making snide comments under his breath. Most of which we couldn’t understand.

Nonetheless, Chef’s final assessment was très bien. And that’s all that matters.

Today's schedule is a bear. Starting with an instruction at 8:30 a.m., practical immediately following. Succeed by a second instruction at 3:30 p.m. Ending with yet another practical. Tomorrow will be a solid 13 hour day. As Carolyn says, I’ll be one hand clapping by the end of the night.