It was all about stocks and sauces this week in our class. Last week, the group enjoyed a buffet of various scrumptious salads. Well, this time we... uhmm... had spoonfuls of different sauces for lunch. huhuhuhuh...
Yup, it was one of those sessions wherein students were taught the basics. Hence, no real food. But of course, as in any other field or craft, the basics are always essential. And, the group was very fortunate to be imparted with these vital knowledge by a mentor who has honed his skills for almost four decades. The Culinary expert at the helm this time was Chef Ulrich Willmann.
Chef Ulrich and Me
in his own words, "It's Showtime!"
Chef and his Crew
Shoilo and Jeffrey
Jeffrey
Jeffrey and Roger
The class was introduced to the technicalities and intricacies of concocting excellent sauces and stocks which serve as base for most dishes.
And so we worked...
Shoilo giving pointers
Chop, chop, chop!
Nagpapakitang gilas lang po...hehehe
And then we posed...
Me and Grace
Anne,Dundee,Me,Lani
AnneAnd we rested.
Perhaps the thought that at the end of the session we were not going to have an actual meal made the faces of Jay and Dundee expressionless... trust me guys, I share your sentiments FCA-55's STOCKS and SAUCES
BECHAMEL SAUCE
BEURRE BLANC
CILANTRO GARLIC CHIMICHURRI SAUCE
HOLLANDAISE SAUCE
MUSHROOM CREAM SAUCE
PEPPERCORN SAUCE
RED WINE SHALLOT SAUCE
TOMATO CONCASSE
VELOUTE SAUCE
BROWN VEAL STOCK
CHICKEN STOCK
FISH STOCK
VEGETABLE STOCK
IT WAS STILL FUN BUT WE LOOK FORWARD TO HAVING AN ACTUAL LUNCH NEXT TIME.
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