Hey there! This is just a little update to let you all know what's been going on. First of all, there are definitely more recipes on the way even if they're a bit delayed. Until more get released, feel free to check out the recipes page and see what's been posted so far. Leave a comment or review, or send some pictures of your own food, because I'd love to see it, or Instagram or Facebook me!
Things have been a bit busy lately with my Sales and Service report due next week. No worries, I'm just hammering out small details now and doing my accounting (that takes FOREVER!!). It's not the most exciting part of the job, but a necessary part.
Today we had free play in the kitchen using veal topside. It's a piece of meat that's between tough and tender. It's used for schnitzels, pounded flat for quick cooking, and for tartare. We had lots of mushrooms and herbs leftover from the week, so I decided to make a homemade pasta with a mushroom and white wine sauce with a grilled piece of veal topside. It turned out pretty well, except that all my garnishes burned black because the oven it was sitting in to keep warm was turned on when I came back...grr!
There are a few pictures of the day. If anyone is interested in the recipe for the pasta, then feel free to leave a comment and I will definitely toss it on my to-do list!
Thanks for the continued support, and until next time, Stay Chefy!
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!