Cordon Bleu Certificate Complete

Wrapped up the last week of Tante Marie Culinary Academy with loads of food and lots of new cooking skills. Had to fillet and clean a trout for my final practical exam but gave him a loving tribute before gutting him by having him say goodbye by moving his lips to the man looking in the window of Live Kitchen. Apparently they don’t give you extra points for public relations on the Tante Marie final practical exam. I’m just ecstatic I made it through culinary school without having to boil a lobster alive or make foie gras. I did have to make calves liver which made me kind of gag but countered it with an abundance of sweet pastry, cakes, a beautiful bounty of wild mushrooms and lots and lots of chocolate truffles, which unfortunately showed me that not everything in culinary school is beautiful and delicious. They ended up looking like a cat poo disaster as I piped them from the pastry bag. I did suggest they serve them as a special dessert to the MP’s and dignitaries dining at Tante Marie that day. I think the staff at Tante Marie were very happy to see graduation day come for me. They even celebrated with an amazing lunch that actually had some salads and very little double cream. My kids and I will miss culinary academy but I can’t wait to cook and share all these new food adventures with everyone.