|Christina starts the Genoise sponge early in the evening so it can bake |
while she prepares most everything else.
Chef Greg Singh is usually soft spoken, but his voice cuts across the thud of knives on cutting boards like the crack of a judge's gavel. I mutter my apologies to Chef and to the student that I have been chatting up, sinking back into silence as I snap photos of this part-time evening class. It’s their last week of studies, and the tension in the kitchen is near-tangible. The relative silence is both a blessing and a curse: There is no chatter to distract students from their mise-en-place; chopping, mixing, baking, preparing everything for their final, practical exam on Tuesday. But it also means they must rely on their kitchen bibles – the notes that they have kept throughout their hands-on lessons. No borrowing recipes. No last minute hints, tips or warnings of impending disasters. No talking!
|Scott chops vegetables for soup, stock and main course.|
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