Posted 31/01/2017 : By: Ictc
We work in an industry revolving around food- From the amazing tools that can be used to enhance the experience of cooking, to making preparation easier and adding a bit of creativity to our dishes, it all comes back to the finished dish. It’s probably fair to say that we don’t get to spend as much time in the kitchen as we would like, so when Borough Kitchen invited us to their Chiswick store to take part in one of their cooking classes, we couldn’t resist.
We were greeted by Carla, the chef who would be taking us through a “Foundation in Sauces” class. We were joined by Justin & David, the owners of the Borough Kitchen stores and a number of their wonderful staff who all got involved.
The agenda for the 3-hour cooking class included creating a personalised mayonnaise, a citrus curd and sauce to go with the steak and salad.
It would be an understatement to say Carla really knows her stuff. Having trained at Le Cordon Bleu, her in-depth knowledge and understanding of how flavours work together was apparent from the off-set, not to mention the smell of her freshly baked bread that enticed us the moment we walked through the door.
It was a great day and everyone got stuck in creating so delicious food. As we can't share the food with you, we'll share the pictures we took of us creating it. For more information on the range of classes Borough Kitchen has to offer, visit their website here.
Ruth, ICTC's Managing Director, getting involved in creating an oxtail stock with a generous serving of red wine.
Clare, our sales exec getting stuck into lemon juicing for her curd
Using Mauviel frying pan to create stock sauce reduction
Preparing a healthy side salad along with the freshly baked bread
Everyone was very excited to get stuck into their finished dish
A massive thank you to all the lovely staff at Borough Kitchen for having us join them for the day.