I now understand why does one need to go to culinary school. It’s the standards. I never knew making fruit salad was such an art. At home, you just chop up the apple, chop up the orange and blah and ta-da! But here, you have to slice the orange without the white parts (it’s bitter), slice the kiwi and remove the center (it’s bitter) and cook the sugar syrup with vanilla beans, star anise, cardamon seeds and cinnamon. The result is a very beautifully scented fruit salad – as my flatmate will testify!
Okay, the one on the left is Chef Christophe’s and the one on the right is mine (ready to bring home and eat version). Chef Christophe is a very charming teacher and is always talking to the food, the knives like they have a life of their own. I’m looking forward to his Meringue class tomorrow:)