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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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Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010 | sjoerdcordonbleusuperiorcuisine.blogspot.com Reviews

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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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Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010 | sjoerdcordonbleusuperiorcuisine.blogspot.com Reviews

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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...

INTERNAL PAGES

sjoerdcordonbleusuperiorcuisine.blogspot.com

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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 ...

2

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...

3

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?

4

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...

5

Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010: New job !

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Sjoerd at Le Cordon Bleu Paris - superior cuisine 2010. Sunday, 25 July 2010. I HAVE A JOB! As of the 1st August, I've been offered a (paid! Job at a very nice restaurant in Amsterdam. Please have a look at (fish) Restaurant Bridges. It is located along one of the canals in the city centre. The restaurant is part of the Sofitel hotel group. And is based in the Grand Hotel in Amsterdam. It will probably be a schedule of 4 working days and then 3 days off. 12 hours a day in the kitchen. Posted by SjS (NL).

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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 ...

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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!

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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...

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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...

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 ...

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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...

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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: 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...

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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.

sjoerdcordonbleuparis.blogspot.com

cooking with Sjoerd @ Le Cordon Bleu Paris 2008: Wednesday, 10 December 2008

http://sjoerdcordonbleuparis.blogspot.com/2008_12_10_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! Meat, sweet and fire alarm! All this trouble is worth ONLY 10% of our total exam. Well, on to today's demo and practical. Trout flan (nearly snotty) with port wine sauce AND truffels, pork medaillons with pommes Dauphine and a fresh fruit sabayon (yukkie! Yellow snotty hot stuff on top.). In the picture, chef Stril is using the deep frier to make pommes Dauphine. Leave yo...

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Artikel 'Zoektocht naar ideale klank' (woensdag 30 november 2011). In de Klankwijzer van november 2011 verscheen een artikel over mijn onderzoek. Sound of Timpani', dat ik schreef in het kader van mijn Masterstudie. Geïnteresseerden kunnen het artikel lezen via onderstaande link (pagina 19).

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Myn hûn en ik. Fan hearen en sizzen. Sa lang as it duorret. De ko fan Berny Lo. Oer it libben fan Teakele. Vliegen naar het Paradijs. By Holwert op'e pier. Allinne mei de blues. Ried mei myn truk. Us Bijke wurdt wiet. Fryslân dat is myn thús. Skiednis fan ús Fryslân. Wêr komme wy wei? De earste Friezen om útens. Wy wennen op terpen. It karakter fan de Friezen. Wat ieten wy sa al? Wenje oan en op it Waad. De Romeinen oant 0. It ferrin fan de Friezen en Romeinen. Fan 0 oant 150 jier. De wraak fan Germanicus.

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Classicconcerts - Home

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...

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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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www.sjoerdderidder.nl [start]

Web Page of Sjoerd de Ridder. View on Lungernsee during a climb to Brünigpass - Swiss, 7/27/2006. Starttxt · Last modified: 2010/01/27 07:11 by sjoerd. Strict Standards: Only variables should be passed by reference in /customers/9/8/c/sjoerdderidder.nl/httpd.www/doku.php on line 79 .

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IJSLAND

Is a humble portrait of Iceland filmed as an artistic impression accompanied by a truly fit soundtrack composed for this project. Only nature and some traces of civilization speak in this triptych of three short films:. A brief introduction to the vast Icelandic nature. Stóra í Hinu Smáa. Shows the greatness of nature in her large and small appearances. Shows the underworld, mankind and the world of gods and heroes. From the centre of it all: the now. Hið Stóra í Hinu Smáa (The great in the small).

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Dit is de site van. Sjoerd, Olga, Zita en Senne. Je kan hier mooie foto’s van Zita en Senne bekijken. Maar ook muziek, ons werk en natuurlijk de Zeeburgerdijk (daar wonen we) leveren veel kijk-, luister en leesplezier op. Proudly powered by WordPress.