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The Final Project: Starter
The first course of my menu has to be a soup course according to the specifications of the brief set. Many classic dishes come into mind from previous classes such as Potage Parmentier (Leek and Potato soup) or even a consommés however a pureed soup of a seasonal ingredient would be a) cheap and b) quick and easy.
The Final Project
It’s quickly approaching the end of my practical sessions at college and this year we’ve had the task to create a menu thats based on the theme of “Best of British”. I’m not talking about making a pie or fish and chips, but encouraging the use of foraging, using seasonal and local ingredients or local deli and suppliers.
Talking Points
About Me
Hello, my name is Elizabeth Allen and I love to cook. Here I hope you can share my journey, as I explore the culinary world of food arts, culture and hospitality. I look forward to sharing my experiences and capturing the essence of being a chef in a modern day kitchen.
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