Fresh raw Almond?

Ever wonder how it looks like?

There is a first to everything! I really learn new things almost everyday as the seasons goes...

Plague by bad luck... and i don't care!

Past few days has been really bloody... Cutting myself everyday, finishing up bandaid in lightning speed.

This was the worst... Sliced off a side of my finger with some nails that i think i can say goodbye to...

OMG...

I really need to slow down and work safe... Or maybe not. Work fast and work safe is what i should strive for!

Meanwhile, just a few more cuts to learning how to work fast and safe!

Happy working everyone :)

Form affects Taste and Texture.

Loup de mer with courgette spaghetti, kalamanta olives, piperade, tomato confit, lobster bisque foam.

Today for lunch service Nicholas and I went to the chiller and look around then decide on the garnish for the loup de mer. We came up with the idea of courgette spaghetti with Mediterranean flavours. End result is really exciting.

By changing the form of courgette, its ability to cling onto flavours (sauce) and the time to cook it to make it al dente all changes. An easy to fire garnish that has an ability to cling onto the flavours of the piperade, kalamanta olives and white wine so nicely. Really, now i should really start looking at the common ingredients differently.

How to take things one level up all the time? That is the challenge, my job.

Things that makes my job interesting.