LCB - Lesson Two

"FOND" Do you want it brown or clear?

The classes of Basic cuisine students are like this:
1. Theory lessons
2. Demonstration lessons
3. Practical

Today in theory class, we've looked at the trends of hospitality industry and discussed about the tangible & intangible elements of the hospitality business.
Our lecturer is a lady who has been working in this industry for more than 20 years. Actually she was the one who suppose to give demonstration lessons but she had an accident and hurt her leg so she couldn't move around very well. Anyway after the lesson I stayed behind and asked few questions about few things that I always wanted to know about french restaurants in Australia. Well, she gave very useful advices, informations and answers~!

We made fond!
Yes~
The foundation of our food, the STOCK~!
It's a time-consuming job, especially with brown veal stock. So instead of making one stock at a time, we made 4 different types of stocks... Fish, Chicken, Veal and Vegetable.
The room was first filled with veal shanks and pig trotters roasting on the convection oven also tingling our hearing senses with its sizzling sound. When there were Vegetable, fish, chicken stock was simmering above the stove the aroma inside the room was just felt like so comfotable like home.

Today the lesson wasn't that hard because you just need to do rough cuts of ingredients and wait.
The only difficult part was chopping fish. Even with the cleaver my fish was a bit hard to handle. Most of the classmates ended up with bloody apron.

Like yesterday I was to see the dark sky when the day was over at LCB. It was like losing the track of time. The only thing that I want now is to have more opportunity to implement the skills that I'm learning in the cooking school.