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suzieq

post #1 of 2
Thread Starter 
Hi all,
started my apprenticship 3 weeks ago and am loving it. Have worked in restaurant kitchens for 21 years now from "dishy" to "chefs relief" so thought it was about time I made it official. I look forward to picking your brains as I have an amazing, very well travelled german chef as a tutor, who is ace as already he is making us think outside the box. Next weeks test relates to garnishes, but we're not allowed to write the usual. "traditional only, I tell you Peach Melba, you find me 6 more".
Well, I've found "Veronique" , fried croutons on a beef consomme, and a large cheese topped crouton on French onion, but then I'm a bit stuck, any ideas??:confused: :confused: :confused:
post #2 of 2
Welcome to Chef Talk, Glendasfashion. What an exciting, challenging time you're at in your career! This is a great place to come for ideas, comradery and just plain culinary fun.

We hope you'll browse the forums, check out the archives and enjoy the cooking articles, recipes and cookbook reviews. Visit often to learn and share!

By the way, your question will probably get more attention in one of the professional chefs' forums, such as "Chef's Discussion" rather than here in the Welcome Forum; I advise posting it there. Good luck!

Regards,
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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