Le Cordon Bleu - Instruction #30

Instruction #30 is always without a practical. In theory. Our final exam is practical #30.

Usually. This makes for a relaxed environment. Where we can just learn for the sake of learning – no stress of reproducing the menu for the chefs.

Normally. The chef is in a good mood – happy that the students are near the end.

Ordinarily. The lesson ends with celebratory champagne.

Usually. Normally. Ordinarily.

Class #30 wasn’t typical. Beginning with a strict lecture from Chef Poupard. Excess absentees in practical #29 broke the camel’s back. Apparently, some students are not taking attendance seriously.

We were told that you are allowed one – ONLY ONE – absent in the real world. And how LCB is very relaxed and easy-going. This, come as you please attitude will get us thrown out of a professional kitchen. In some cases, literally thrown out by the head chef.

Chef forcefully spoke at us flanked by the director of academics, an administer, and the translator. Verbally smacking our wrists. He was seriously ticked off.

The air. To say the least. Was let out of our balloons.

In a joyless manner Chef prepared our final demonstration.

Instruction #30

• Vegetable fritters
• Pork tenderloin and chestnuts cooked in a dough-sealed pot
• Broccio cheese and blackberry tart

The entrée was very good. Basically vegetable tempura. Only this batter had cornstarch, baking powder, and whipping cream. Unlike the ice cold water, flour, and egg traditional Japanese recipe.

Zucchini blossoms were part of the battered fritters. Reminding me when I would arrive before the farmer’s market vendors in the U.S. To be sure I could snatch up all the blossoms. Stuffing with goat cheese, figs and roasted red peppers. And lightly frying. Mmmm, memories.

Part tenderloin fillets. Part stew. The main course was straight forward. Pork with porcini mushrooms, chestnuts, and dark brown glazed pearl onions combined in a pot. Sealed with dough. And braised in a garlic, rosemary, tomato-y sauce.

The final dish of Le Cordon Bleu’s Intermediate program was a tart of Corsica local cheese and blackberries. Broccio – ewe’s milk cheese – was drained overnight. Mixed with sugar, eggs, and lemon juice. Baked in a short-crust pastry tart. And finished with fresh, wild, blackberries.

In spite of being scolded, class did end with champagne. More of a shameful drink than a celebratory one though.

Now will all the lessons and practicals behind me. It is one hundred percent final exam focus time.