It’s a serendipitous mix of incident-free mise en place and a little luck that makes for a perfect service. In a professional kitchen, ‘incident-free’ is a direct product of experience and seamless organisation. For our Superior Cuisine students running their first ever pop-up restaurant this month, they came face to face with how crucial those elements are in planning a perfect mise en.
Students of our Cuisine programme are required to apply their skills in a unique dining event to graduate. It puts these future-chefs right at the helm, handling all aspects of the pop-up restaurant from recipe design and ingredient costing to prep and service.
This term’s class of nine proudly put out five spectacular courses despite the usual pre-service mishaps. Guests were treated to a dining experience akin to what you would expect at a top-tier kitchen.
Yellow Bell Pepper Mousse, Saffron Flavored Clam Aspic
« Charles Lafitte, Brut Prestige, Chardonnay blanc »
Chicken and Prawn Ballotine,
Delicate Salad, Grapefruit and Red Radish Pickles
«Jean-Claude Mas, Les Gres, Chardonnay Réserve, Pays d’Oc, cépage Chardonnay 2016 »
Roasted Duck Breast, Crispy Duck Leg Confit,
Assorted Vegetables, Raspberry Vinegar Jus
« Albert Bichot, Luberon La Bichette, Bichot Meilleur, cépage Grenache, Syrah 2014 »
Lightly Smoked Comté Sandwich
The Summer Sensation
Apricot Blancmange and Peach Mousse
Not only do our students get a chance to finally put their skills to the test through this pop-up restaurant, but it reaffirms the reason why they began their culinary journey in the first place, just a few months ago. Pulling off a successful service and seeing guests delighted by the food you put out is the ultimate thrill for a chef-in-training.
Here’s to many more of these successful moments – bravo!
Come and taste what Le Cordon Bleu students can do at our other upcoming student-run events or find out how this could be you.