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Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Monday, 1 February 2010. Intensive is over - time-out! Intensive Intermediate is over. I went back to Amsterdam and Levi (the Canadian 'wanker' on the right) stayed in Paris to do the last stretch - superior. We're pretty tired indeed! Links naar dit bericht. Tuesday, 5 January 2010. Intermediate Cuisine review - my experience of the course. In the next few days I'll try to write a bit about my LCB experiences. For the better I must ad...

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Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Monday, 1 February 2010. Intensive is over - time-out! Intensive Intermediate is over. I went back to Amsterdam and Levi (the Canadian 'wanker' on the right) stayed in Paris to do the last stretch - superior. We're pretty tired indeed! Links naar dit bericht. Tuesday, 5 January 2010. Intermediate Cuisine review - my experience of the course. In the next few days I'll try to write a bit about my LCB experiences. For the better I must ad...

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Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009 | sjoerdcordonbleu.blogspot.com Reviews

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Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Monday, 1 February 2010. Intensive is over - time-out! Intensive Intermediate is over. I went back to Amsterdam and Levi (the Canadian 'wanker' on the right) stayed in Paris to do the last stretch - superior. We're pretty tired indeed! Links naar dit bericht. Tuesday, 5 January 2010. Intermediate Cuisine review - my experience of the course. In the next few days I'll try to write a bit about my LCB experiences. For the better I must ad...

INTERNAL PAGES

sjoerdcordonbleu.blogspot.com

1

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009: Buying your (cook)books CHEAP - The 'Bookdepository.co.uk ' and free worldwide delivery.

http://sjoerdcordonbleu.blogspot.com/2009/12/buying-your-cookbooks-cheap.html

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Saturday, 12 December 2009. Buying your (cook)books CHEAP - The 'Bookdepository.co.uk ' and free worldwide delivery. Recently, I have found a great company on the web that sells books at VERY cheap prices. This UK based company, 'The Bookdepository', also SHIPS all the books you buy FOR FREE, wordwide. I have ordered books a few times now, and have not experienced any problems. Not only do they sell cookbooks, but also :. In Basic Cuis...

2

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009: Weekend! Friday 2 classes, beer and dinner

http://sjoerdcordonbleu.blogspot.com/2009/12/weekend-friday-2-classes-beer-and.html

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Saturday, 12 December 2009. Friday 2 classes, beer and dinner. Finally, it's the weekend. We had quite a week. Long hours, studying, written exam (no results yet, but that was to be expected), demo classes, cafe, more cafe and practicals, petite bierre. This is my last weekend in Paris. Next Saturday I'll be going back home to Amsterdam again. Time flies when you're having fun! Starter - sea bass and shellfish with aromatic vegetables.

3

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009: Anti-burn present from Priska.

http://sjoerdcordonbleu.blogspot.com/2009/12/anti-burn-present-from-priska.html

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Sunday, 13 December 2009. Anti-burn present from Priska. Since I'm stupid enough to burn my hands or fingers on a (too) regular basis, Priska, who's in intermediate pastry, had the wondelful idea to buy me a very useful present; a silicon pan holder! Labels: Cordon Bleu, Intermediate Cuisine, Paris silicon pan holder. Subscribe to: Post Comments (Atom). MY NEXT STEP - SUPERIOR CUISINE IN 2010! Contact: sjoerd.servaas@hetnet.nl. The tot...

4

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009: studygroup (dream on !), market, wine and a very nice meal

http://sjoerdcordonbleu.blogspot.com/2009/12/studygroup-dream-on-market-wine-and.html

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Sunday, 13 December 2009. Market, wine and a very nice meal. Thank you chef Damien, for cooking most of the meal tonight; duck, trout, pheasant. And thank you James for the VERY good champagne and wine and the rest. It was a very nice evening. This morning I studied a bit, oh yes, it's true! The wines were great; thank you James. 14 December 2009 at 22:07. Blijft gaaf om dit allemaal te lezen en aan te zien. Where are you all from?

5

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009: Oops, I did it again - je suis stupide.... !

http://sjoerdcordonbleu.blogspot.com/2009/12/oops-i-dis-it-again-je-suis-stupide.html

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Thursday, 10 December 2009. Oops, I did it again - je suis stupide! Oops, I did it again! Yes, another burn. This time on my left hand, 3 fingers. I was pretty shaken after it happened and was sent outside to get some fresh air. Merde! Mark helped me to put some 'Biogaze'on it, and that is just super stuff. It cools down the blister/burn and relaxes the skin. I'm OK now, it doesn't really hurt any more. Thank you. In Basic Cuisine I ha...

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sjoerdcordonbleuparis.blogspot.com

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Fishday...

http://sjoerdcordonbleuparis.blogspot.com/2008/12/fishday.html

Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Yes, today was fish, fish and more fish. First a fish practical, then a fish demo and finally the corresponding practical of this demo. In short: Fishday! Chef P. is testing/judging Erich's hake dish. The challenge today was the. I did good. (as a Dutchman). Rosario (Spain) concentrating on the fish! All with veggies and sauce or mayonnaise. Tasted good. Blog Archive LCB ...

sjoerdcordonbleuparis.blogspot.com

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Overslept, last classes, exam day and graduation

http://sjoerdcordonbleuparis.blogspot.com/2008/12/overslept-last-classes-exam-day-and.html

Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Overslept, last classes, exam day and graduation. I did fine in my duck-practical. Turned out that my sauce was super - thick, sweet and spot-on! Too bad that I didnt get points for it. Our 30th demonstration was a 'gala dinner'; Rack of lamb, gratin Dauphinois and a burning baked alaska! Nice but it was a very,very long and boring demo. (sorry chef! Three guys were LATE!

sjoerdcordonbleusuperiorcuisine.blogspot.com

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010: pictures of the week and recipe update

http://sjoerdcordonbleusuperiorcuisine.blogspot.com/2010/04/pictures-of-week-and-recipe-update.html

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Sunday, 11 April 2010. Pictures of the week and recipe update. I'm a bit behind with my blogging and publishing of the dishes we made. First things first: I like superior cuisine class a lot! It's just great. So far, I think I'll make all the recipes again; at home, for somebody else etc. Maybe with a few small adjustments, but I do like like it a lot so far. Please let me give you an update of the week;. The class idiots; you remember those two?

sjoerdcordonbleusuperiorcuisine.blogspot.com

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010: Escabėche de rouget, blancs de pintade et blancmange aux fruit de saison. oh, la,la, c'est bon!

http://sjoerdcordonbleusuperiorcuisine.blogspot.com/2010/07/escabeche-de-rouget-blancs-de-pintade.html

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Friday, 2 July 2010. Escabėche de rouget, blancs de pintade et blancmange aux fruit de saison. oh, la,la, c'est bon! LCB calls it 'modern cuisine'. The main course that is. I'll get back on that later. When still warm, pour over the fish fillets. It's best to do that 24 hrs in advance. I can't remember if the dish was served hot or cold - I'd say cold, but I'm not sure. The colourful marinade can be used as a garnish; served on top of a ...Cut off t...

sjoerdcordonbleusuperiorcuisine.blogspot.com

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010: Leçon dix-neuf et vingt. (Early May)

http://sjoerdcordonbleusuperiorcuisine.blogspot.com/2010/07/lecon-dix-neuf-et-vingt-early-may.html

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Thursday, 1 July 2010. Leçon dix-neuf et vingt. (Early May). OK, after some sort of successful atelier, it's time for a normal demo again. Lesson 19 and 20. (3-4 May 2010) Chef Terrien in control in both demos. Lesson 19; They call the main course 'creative cuisine', well, that has to be seen. Starter: Green asparagus and crab charlotte with a citrus vinaigrette. Dessert: Frothy caramel with Guerande sea salt, coffee and cognac chantilly. Stephanie ...

sjoerdcordonbleuparis.blogspot.com

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Monday, 15 December 2008

http://sjoerdcordonbleuparis.blogspot.com/2008_12_15_archive.html

Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Ze last few days. ; Korean TV (in ze face! Demo was about Stuffed chicken legs (with chicken forcemeat) - how original, those stupid French. , a goat cheese salad with bacon (boring) and chocolate and orange mousse. AND a Korean filmcrew. One of them was constantly on the phone, one walked around with a camera (in zee face! In the kitchen you are always best friends with ...

sjoerdcordonbleusuperiorcuisine.blogspot.com

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010: Dishes during the course, 22-29 April; 3 demo's.

http://sjoerdcordonbleusuperiorcuisine.blogspot.com/2010/06/dishes-during-course-22-29-april-3.html

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Thursday, 24 June 2010. Dishes during the course, 22-29 April; 3 demo's. Part 2. Lesson 15, 16 and 17. Let's start with a few pictures. Starter: baby calamari with chorizo, bell peppers and rocket pesto. A nice summer dish. A creapy handicapped looking squab. It just looks funny. Deboned and stuffed, cooked in a cocotte with pork belly (and lots of garlic! Dessert: bitter chocolate soft-centered cake with arabica sorbet. Very,very nice indeed! Saute...

sjoerdcordonbleusuperiorcuisine.blogspot.com

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010: 05/23/12

http://sjoerdcordonbleusuperiorcuisine.blogspot.com/2012_05_23_archive.html

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Wednesday, 23 May 2012. New business, new website! Recently, I officially started my own company ‘Sjoerd’s Catering Amsterdam’. And a new company comes with a brand new website. So, without further ado: I am now on-line! Please take a look at my new website http:/ www.sjoerdskeuken.nl. As many of you already know, I have been busy cooking for quite some time – and judging by the feedback from happy customers - delicious cooking at that. From 22nd Ma...

sjoerdcordonbleuparis.blogspot.com

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Thursday, 11 December 2008

http://sjoerdcordonbleuparis.blogspot.com/2008_12_11_archive.html

Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Class, exam, Japanese visitors. Today, is busy AND a written exam. That means that I have to learn French cuisine expressions. Not. The exams is/was at 6.30 pm, but first 2 demo's and a practical. In the picture, chef Stril is 'burning' the merinques. It all tasted great (at 11 am.). Ze Merinque result of chef S is not too bad. During our 'studying', there was a big Japan...

sjoerdcordonbleuparis.blogspot.com

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: proof ! le certificat de LCB - cuisine de base

http://sjoerdcordonbleuparis.blogspot.com/2008/12/proof-le-certificat-de-lcb-cuisine-de.html

Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Le certificat de LCB - cuisine de base. Course Cuisine de Base - Nov/Dec 2008 - all people succeeded! Cristina Gonzalez, Spain. Matthew Jones, New Zealand. Cher Ling Lee, Singapore. Rosario Saus Cantos, Spain. Sjoerd Servaas, The Netherlands. Erich Spangenberg, USA. Yong Soon Tan, Singapore. Sean Webb, USA. Joel Allen, USA. Satomi Furuya, Japan. Nerwin Guzman, Venezuela.

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Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Monday, 1 February 2010. Intensive is over - time-out! Intensive Intermediate is over. I went back to Amsterdam and Levi (the Canadian 'wanker' on the right) stayed in Paris to do the last stretch - superior. We're pretty tired indeed! Links naar dit bericht. Tuesday, 5 January 2010. Intermediate Cuisine review - my experience of the course. In the next few days I'll try to write a bit about my LCB experiences. For the better I must ad...

sjoerdcordonbleuparis.blogspot.com

cooking with Sjoerd @ Le Cordon Bleu Paris 2008

Cooking with Sjoerd @ Le Cordon Bleu Paris 2008. From Nov- Dec 2008, I will be in Paris for ze LCB 'Basic Cuisine' (intensive) course! Le Cordon Bleu Paris - Would I recommend it or not? It's been more than three weeks already since I'm back in The Netherlands. Back from the five week intensive basic cuisine course at Le Cordon Bleu in Paris. The intensive basic cuisine. The language; Speaking French or English. You hear quite often that the French don't want to speak English. Well, let me tell you t...

sjoerdcordonbleusuperiorcuisine.blogspot.com

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Wednesday, 23 May 2012. New business, new website! Recently, I officially started my own company ‘Sjoerd’s Catering Amsterdam’. And a new company comes with a brand new website. So, without further ado: I am now on-line! Please take a look at my new website http:/ www.sjoerdskeuken.nl. As many of you already know, I have been busy cooking for quite some time – and judging by the feedback from happy customers - delicious cooking at that. Review and f...

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