L’école

École is French for school. (noun)

Our constant dissatisfaction with the status quo has somewhat led us down a path of continuous learning. We believe that learning provides great new perspectives and widens one’s horizon; it angers, annoys, induces fear…yet, it never fails to excite and fulfill.

Here, we are glad to share our food-related learning journey…do join us on this journey by providing any inputs that you may have!

[LCB] Basic Pastry Week 3 & 4 – A Pictorial

[LCB] Basic Pastry Week 3 & 4 – A Pictorial

In the past fortnight, we tackled 2 big rocks – choux and puff pastry. To me, choux is much easier than puff pastry (Puff pastry is so time consuming considering the >700 layers of lamination we need to create!). However, chef mentioned that choux pastry is almost impossible to produce with our normal home ovensRead More

[LCB] Intermediate Cuisine Week 1 & 2 – Barely Surviving

[LCB] Intermediate Cuisine Week 1 & 2 – Barely Surviving

As the title suggests – week 1 & 2 of intermediate cuisine was definitely not a breeze. The lessons were designed such that it really stretches us in order to prepare us for what is ahead in Superior – Restaurant Class (during which we ‘run’ our own little restaurant that is opened to public). AlthoughRead More

[LCB] p = mV

[LCB] p = mV

Getting back into the routine of school has proven harder than I imagined. Since the term commenced 2 weeks back, I have been struggling to get back the momentum…and as I sit down to figure out what went wrong, all I can think of is p=mV I figure I probably played too hard and becameRead More

[LCB] The Correlation between Practice & Perfection

[LCB] The Correlation between Practice & Perfection

As you may know – my knowledge of French food just 3 months ago was limited to the occasional visits to french restaurants. Hence, I was more than a little apprehensive entering my cuisine course at LCB as many of my classmates have spent years studying or working in the culinary world. As a child, IRead More

[LCB] Basic Cuisine Week 7,8 & 9 – Concluding A 9-week Journey

[LCB] Basic Cuisine Week 7,8 & 9 – Concluding A 9-week Journey

And so it is – 31st March 2012 concluded a fruitful school term at LCB for me. The final few weeks of the term was simply crazy-busy as I attempted to juggle my new job (Cuisine Trainee @ Hotel Intercontinental Sydney) as well as the countless exam papers, assignments and on-going lessons. Towards the endRead More

[LCB]  Basic Cuisine Week 5 & 6 – Moving Fast and Furious

[LCB] Basic Cuisine Week 5 & 6 – Moving Fast and Furious

Time is zooming past so quickly and I am now into the final weeks of my Basic Cuisine course. Theory exam’s in exactly one week’s time so all of us are frantically preparing for that. In the last 2 weeks, we moved on to seafood – mainly the filleting of fish which looks seemingly easy…butRead More

[LCB] Basic Cuisine Week 3 & Week 4 – Trusting my Instincts

[LCB] Basic Cuisine Week 3 & Week 4 – Trusting my Instincts

One of the main difference between Cuisine and Pastry: the former relies alot on adjusting-along-the-way and following your instincts whereas the latter requires absolute precision at every stage (one wrong move and it’s GG). I always thought I am better off being precise – being an engineer by training and all; However, a few incidentsRead More

[LCB] Basic Cuisine Week 2 – Moving on to Meat!

[LCB] Basic Cuisine Week 2 – Moving on to Meat!

After the first 5 lessons of chopping, turning, stock, doughs – we finally moved on to cooking something bloodi(-ly good)! “Braised Lamb Shanks with Red Wine Jus served with Risotto, French Beans & Turned Glazed Carrots” was the menu of the day – [LEFT] Chef Darren’s demo specimen [RIGHT] My creation – except for myRead More

[LCB] 3-day School Week – Am relaxing…not.

[LCB] 3-day School Week – Am relaxing…not.

Since LCB only offers a 3-day week, there’s quite alot of free time at hand…here’s what I have been up to: 1) Cleaning Up – both literally and in a figurative sense. The process was unpleasant and even difficult…but it was necessary in order to achieve my desired results (and hopefully it lasts). 2) Creating -Read More

[LCB] Chopping Greens – No easy pea

[LCB] Chopping Greens – No easy pea

Cutting vegetables is something that each and every home-cook think they would have mastered – including me. However, after today’s lesson….vegetable cutting takes on a whole new level! For lesson 1, we spent 2.5 hours on doing just one thing – cutting vegetables. It includes zesting, segment, julienne, brunoise, mirepoix…among others. Everything has to beRead More