Iron ‘Raw’ Chef
Who doesn’t love a bit of Iron Chef? I love it!!! Level One gang: And for those of you not following me all day on facebook and twitter today, here is a sneak preview of what I have got in store for my final assessment tomorrow. It’s my last day at Raw Chef School Take your places in Kitchen Stadium!!!! Ice-Cream maker??? Eggplant fresh from the Sous Vide Lunchtime!!!! I’ll be back tomorrow with the final reveal on my 3 course dinner menu!!! Any ideas?? Russell James (The Raw Chef), who is also my instructor for this course, has some great birthday deals going on his Home Study Course and his Recipe Books until midnight more »
Share on FacebookAssessment Madness
Wowsers, it is only 2 more days until I finish up and hopefully become a certified Raw Chef So having said that, today was spent mainly trying to get some more of my 3 course meal sorted out. It’s not so straight forward with raw food, when you have dehydration, fermentation and sometimes even sous vide prepartions to do. What is a sous vide you ask? It’s this! It is a piece of equipment used in plenty of commercial kitchens and I’ve even seen it make an appearance or two on Iron Chef America (I LOVE THAT SHOW!) Here’s what Wikipedia have to say about it. Sous-vide (pronounced /suːˈviːd/), French for “under vacuum”, is a method of cooking that more »
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