Fermented Chef Consultant
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Catering consultant, menu planning. Kitchen design. Culinary training. Private dinning
Looking for Jr Sous Chef/ Chef de partie and co**ie chefs. Pm for more details must have 4 star hotel experience
06/04/2017
Slow cooked flat iron beef salad. Crisp chicken with black garlic fondant & baby carrots
08/03/2017
Cashel blue chesse and pear tartan. A savory take on classic pastry.
2 ripe pears
3 banana schallots
80g of sugar
20g of butter
60g of blue cheese
Ready made puff pastry
Peel and slice pear into wedges
Same with shallots
5g butter 20g sugar in small skillet pan fan pear and schallot and cooked until sugar starts to brown.
Flake cheese on top and cover with puff pastry.
Bake in oven 180 till pastry is cooked turn upside down to serve.
07/03/2017
Slow roast daube of beef. Squash puree and mini beef pie.
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