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tafe teaching

September 25th 2007 00:48
one of my many chef heroes
one of my many chef heroes

I have just got a job doing casual teaching at the canberra institute of technology. I studied there a few years back and its great to be going back as a teacher.

I have been trawling through my various cookbooks and looking for appropriate recipes things such as pates and terrines which of course are hard to come by in restaurants nowadays. The tasks that I have been asked to prepare are a set of extension activities for a small group of students who have been doing the accelerated course. The course is by no means a paring down of the traditionally delivered 3 year version as the students are going twice a week and only taking 1 year of the total training time. I found a copy of Lerousse’s masterpiece “Gastronomique” in a second hand book store a year or so ago and although I have had a few quick looks through looking through this tome with specific French food inspired research on the go is a pleasure. There are of course many dishes that would require a budget more befitting royalty than a school of culinary skills you would be surprised at how many of the dishes are based more on hard yakka than truffles and gold leafing. Of course food being as changeable as language means I must be looking for new and exciting ways to do food. But like language the new ways are often just the same things repackaged to suit the mood of the time.

Click these links to find some groovy old school recipes
Duckling terrine
Hot beef pie
Galantine of chicken

click here for my visits to floriade
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