Last week, Commis Chef Apprentice Chloe had her first off site training day at St Luke’s in Islington so we caught up with Chloe and her culinary creations.
Together with 10 other trainees, who had travelled from near and far, Chloe had a full on 9-5 day in the kitchen!
Starting with a brief from Trainer Chef Emma about the all-important rules and regulations to keep everyone safe, it was off to their respective workstations, complete with hob, oven and knives to tackle three delicious dishes.
First up, was the sea bream, which Chloe needed to descale and take the wings off, before filleting.
Sea bream with harissa mayonnaise and roasted vegetables, garnished with saffron and parsley
Then it was straight on to a Masterchef-style skills test deboning a chicken into supremes, wings and thighs. The supremes were then stuffed with diced mushroom and garlic before being rolled into ballotines.
To finish it was a lamb shank – fried off for colour, then slow cooked in the oven for 4 hours and served with gravy made from the stock, and served with mash and roasted vegetables.
Slow cooked lamb shank with creamy mash
Just look at the results! Beautifully cooked and presented. To Chloe, “the best bit of the day was getting to experiment and try out new flavours and foods” before it was down to earth again cleaning the workstation and leaving it clean and tidy for the next student!
Unfortunately, Chloe didn’t bring any of her dishes back for us to try but we’re sure they tasted as good as they looked! Well done, Chloe!
Good luck with your next kitchen masterclass in June!
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