19 - 22 April 2011 working weekend and the academy kitchen

 i made a 2 genoese sponges with alon, it was a long time since i was in the academy kitchen and i enjoyed the quietness as well as calm cooking day, and the following day we made chocolate mousse for the sponge cake, we cut the sponge cake in half, and filled it so that it has a soft center, we garnished it for main kitchens desserts.on the weekend i made tomato and qemsquash soup with Natalie, and on the 22nd, i was working outside for the caravan breakfasts, which i made eggs etc, this was followed by a new plating of snails in choux pastry with garlic sauce.

these are photos of us setting up the breakfast kitchen on the 21 and of me and alon making the genoese sponge and it takes long and hard whisking work to make a sabayon.

this is after we baked the genoese sponge and what the final product looked like in the steak and kidney dishes

 this is the measured ingredients of the chocolate mousse that was being made on the 20th for the filling of the genoese sponge

 this is kiwi coulis made also on the 20th by boiling kiwi's (e.g. 1 kg with 500 g of sugar) and then cooling when finished as well as bottling

 a balsamic reduction also done on the 20th, used for flavouring dishes and seasoning meats, it was made by reducing balsamic vinegar by half with maraschino cherries, and fresh herbs to make it intense and thicker

 this is the genoese sponge that was filled with chocolate mousse for the main kitchen, is was split and chocolate mousse was piped into the middle

 this is also a photo of the genoese sponge with chocolate mousse filling.

 this is the chocolate mousse made for the genoese sponge

this is gem-squash soup that i made with the second year(natalie) for the meat lovers buffet







a vegetable soup was also made for the buffet, both were used for different flavours and people could choose which they wanted