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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...

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cooking with Sjoerd @ Le Cordon Bleu Paris 2008 | sjoerdcordonbleuparis.blogspot.com Reviews

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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...

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cooking with Sjoerd @ Le Cordon Bleu Paris 2008 | sjoerdcordonbleuparis.blogspot.com Reviews

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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...

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cooking with Sjoerd @ Le Cordon Bleu Paris 2008: 9 Dec - back online - Duck/Stroganoff/beer

http://sjoerdcordonbleuparis.blogspot.com/2008/12/9-dec-back-online-duckstroganoffbeer.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! 9 Dec - back online - Duck/Stroganoff/beer. Today,we had 2 practicals and a demo. We started with a whole fu&%$! At 830 in the morning. horrible. After that stupid duck a demo; but first, chef Stril explained a few detais about the exam next week on Wednesday. That's the practical exam - should be OK. I hope. Taking notes during class; Yong Soon (r) and Cher Ling. Please ...

2

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Le Cordon Bleu Paris - Would I recommend it or not? My final thoughts.....

http://sjoerdcordonbleuparis.blogspot.com/2009/01/le-cordon-bleu-paris-would-i-recommend.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 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...

3

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 ...

4

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: tips & tricks, part 2

http://sjoerdcordonbleuparis.blogspot.com/2008/12/tips-tricks-part-2.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! Tips and tricks, part 2. Kitchen tips (from chef and others). Cooking rice in the oven;. No room in the kitchen? Not enough plates to cook on? Make your rice in the oven! To the rice/onion mixture, bit of salt and stir. Put a (baking paper) lid on and put in the oven for about 16 minutes. Great result! Make your own fries (patat). Keep in salted water. After rinsing take ...

5

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: things that come back regularly... inside information.

http://sjoerdcordonbleuparis.blogspot.com/2008/12/things-that-come-back-regularly-inside.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! Things that come back regularly. inside information. I had a request the other day, about the things we learn in the kitchen - do certain issues return, what kind of oil(s) do we use and why, how to make a good stock (veal, chicken but also vegetable), plating up (how), the use of herbs, why bake or poach etc etc. Useful for the home-cook is the way of chopping vegetables.

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

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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...

sjoerdcordonbleusuperiorcuisine.blogspot.com

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

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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...

sjoerdcordonbleu.blogspot.com

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...

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 ...

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...

sjoerdcordonbleusuperiorcuisine.blogspot.com

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010: Lesson 22; crunchy veggies, fusion cuisine and macarons ! yummie !!

http://sjoerdcordonbleusuperiorcuisine.blogspot.com/2010/07/lesson-22-crunchy-veggies-fusion.html

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Tuesday, 6 July 2010. Lesson 22; crunchy veggies, fusion cuisine and macarons! This was a strange lesson; For a starter, chef Terrien made crunchy vegetables with peas and a peppermint sorbet, for mains he called the dish fusion cuisine, combining Spanish, Asian and French influences and for dessert chef made typical French macaroons. strange combinations indeed! It looks a bit messy on the plate; Plating skills. We used one aubergine to make the st...

sjoerdcordonbleu.blogspot.com

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009: The last two days in Paris...

http://sjoerdcordonbleu.blogspot.com/2009/12/last-two-days-in-paris.html

Sjoerd's adventures @ Le Cordon Bleu Intermediate Cuisine Paris 2009. Monday, 28 December 2009. The last two days in Paris. Friday and Saturday morning; The last hours in Paris. I'm glad to go home now. I've done lots of cooking and I want to leave now. Time to go back to Amsterdam! On Friday, it was cold and windy. So we we went to the museum of ' maison des cultures du monde', Le Musee du Quai Branly,. And then to Mark. My landlady, for the nice bottle of wine, my graduation present. This year I'm back...

sjoerdcordonbleusuperiorcuisine.blogspot.com

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010: 08/04/10

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Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Wednesday, 4 August 2010. Chef de carotte, chef de big quantities (bucket cookery! And I love it! As of 1st August, I am sort of busy in the kitchen of the Grand Hotel/Bridges restaurant in Amsterdam. It's been quite a week, to say the least. Let me give you a quick update what I've been doing:. Peeling and chopping carottes; crate after crate. Vacuum packing duck, chicken and cook the stuff at low temperatures. Cut and deep fry lotus-root. Right no...

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You are here: Home. De Stichting en u. Welkom bij de Stichting Classic Concerts Zandvoort. Zondag 20 september 2015. Svenja Staats - viool. Sander de Jong - tenor. Florian Verweij - piano. Deze drie laureaten zijn net twee weken op tournee geweest in Canada en de VS en hebben daar enorm succes gehad! Verder hebben zij concerten gegeven in Victoria, Calgary, Portland, San Francisco en Los Angeles. Locatie: Protestantse Kerk, Kerkplein 1 te Zandvoort. Aanvang: 15.00 uur (kerk open 14.30 uur).

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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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