We had one small event with 125 grazers, several evening events and now to work on a grand finale buffet the week after next.
Next week we focus on getting carving skills perfected and learning some molecular gastronomy elements for contemporary garnishing applications.
This means I am expecting a spectacular centerpiece using carvings, sculpting vegetables, tallow or salt dough. One of the pieces I teach them is a carved daikon peacock. easy to do yet looks very complicated.