To Le Cordon Bleu and beyond

We went over a lot of material today at Le Cordon Bleu. We started the day out with basic knife cuts with a few new vegetables and moved into segmenting oranges and an introduction to saute . We even had a short tasting demo about basic hors d’ourves canapes and filet mignon. I’m wicked tired today so my fledgling skills as a writer may show a little more than usual. Remember to use the comment section to ask questions or request more detail!

To Le Cordon Bleu and beyond

For those who don't know whats going on im cataloging my day to day activities at Le Cordon Bleu! Its coming along ok but I would really love some constructive criticism in the comment section. Let me know what you like and what you dont so i can make the blog more interesting for you!

"MikeWash" > wrote in message
...
>
> 'To Le Cordon Bleu and beyond' (http://www.mikewash.wordpress.com)
>
> We went over a lot of material today at Le Cordon Bleu. We started the
> day out with basic knife cuts with a few new vegetables and moved into
> segmenting oranges and an introduction to saute . We even had a short
> tasting demo about basic hors d'ourves canapes and filet mignon. I'm
> wicked tired today so my fledgling skills as a writer may show a little
> more than usual. Remember to use the comment section to ask questions or
> request more detail!
>
> 'To Le Cordon Bleu and beyond' (http://www.mikewash.wordpress.com)
>
> For those who don't know whats going on im cataloging my day to day
> activities at Le Cordon Bleu! Its coming along ok but I would really
> love some constructive criticism in the comment section. Let me know
> what you like and what you dont so i can make the blog more interesting
> for you!
>
>
>
>
> --
> MikeWash

Le Cordon Bleu....rats, here I thought it was about the Liquor Control Board
(you Pennsylvanians will know what I'm talking about). If you want a teat
to attach to in PA....that's it.
-ginny