This is one of the members in Swedish Culinary Team, Fredrik Andersson. We had invited him to talk to the second year students before their first practice. What the industry thinks about taking students to the restaurants. Small thoughts and ideas what the students should think about when they works at the restaurants. He showed some picture from last competion when they came on second place in the world championships, if I remembered correctly.
This was a good idea to invite the branch that informs what is expected of students for practice:)
ReplyDeleteA very good idea indeed! :)
DeleteCan you explain the dishes that is shown in the picture? It looks really nice!
ReplyDeleteraw shrimp with celery sorbet and vatercresscremé with celeryflaks and light salted cucumber
ReplyDeleteand the other one is
variation on raspberry and vanilla
Mmm, sounds fantastic! Was it?
DeleteDid Fredrik came "for free" or did the school have to pay a proffesional to come to your schoo and talk? Was this your teachers idea or was it from principal? i really like the idea!
ReplyDeleteFredrik came for free. The industri have notice that they have to start in the schools and push everything forvard bacause if there are bad schools it would not be any good chefs or any chefs at all. This is the teachers idea.
DeleteIt is excellent to be able to have an industry person come and give some realistic advice, particularly about what the expectations are. If the top dish was here, it would be terms to be influenced by Japanese style like sashimi. Water cress is delicious.
ReplyDelete