The good news is that the written test last Friday went pretty well.
The bad news is that the final exam -- which I have to do on Thursday -- is going to be majorly difficult. We start cooking at 9am, and have five hours in which to make and serve the following three course menu:
- Puff pastry feuillete cases filled with spinach and trout, and served with sauce vierge (to be served at 1.15pm)
- Boned, stuffed quail with rosemary jus, spring vegetables and potatoes of our choice. To be accompanied by a loaf of walnut bread (both to be served at 1.45pm)
- Lemon jellies with fresh raspberries (to be served at 2pm)
In short, I have a lot of work to do over the next three days to get myself up to speed!! Oh dear.