Advanced/continuation workshop 4

22 Feb

February 21, the 4th advanced/continuation workshop was held. The theme was Creole food. Since this kind of food has influences from all different parts of the world, the menu turned out to be higgledy-piggledy. The guys made potato-and zucchini fritters, served with lentil-and feta cheese paste, crayfish ceviche, grilled capsicum with goat cheese and finally chili-marinated Asian style lentils. The dessert consisted of a chocolate mousse with a taste of ginger, orange and coffee. This course was a complete success, one of the better ones every held. Next time, the last Advanced/continuation workshop for this group, a chef competition will take place.


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