I think it is good to interact with the chefs outside of the classroom setting, because one gets an insight into the way chefs actually work in a commercial kitchen and in a demonstration (with audiences sampling the food afterwards).
In the afternoon, one of the cuisine chefs from LCB showed the audience how to cook duck breasts and foie gras. In the evening session, Chef CF and Chef T did the demonstration on chocolates, basically to promote the short courses that LCB Ottawa offers (mostly on weekends) to the general public. Prior to their demonstration, Chef A demonstrated how to make sushi, and then served up all the ones he had made earlier. They went like hot cakes, as you can imagine.
I was out the back (in the kitchen) doing whatever was required by the chefs (e.g. dishwashing, helping to peel apples, cutting up the sushi rolls, and so on). I really enjoyed the work. The seven hours of working in the kitchen was nothing, because time flies when one is having fun.
To me, the reward for volunteering was getting to sample the chefs' food. The chocolates, the duck breasts, and the sushi were all really delicious.
Here's what Chef A carved with different types of vegetables:
Chef A made a range of flowers and sea creatures with pumpkins, beetroots, radish, turnips, carrots, bell peppers and so on. The sea creatures were so life-like -- I couldn't believe those were originally vegetables. He was so good at it. He is not just a chef; he is an amazing artist!
Isn't this just amazing? Please enjoy the photos!
I look forward to Chef A teaching us some fruit/vegetable carving techniques in Superior Pastry. But first things first, I have to pass my Basic Pastry exam next week.
