Author Archives: kathryninthekitchen

About kathryninthekitchen

I find joy in all aspects of food and cooking; reading about it, enjoying the offerings of great restaurants and cafe’s, sourcing beautiful produce & transforming it into delicious meals to share with the people I care about. I quite easily lose track of time when I am engaged in my favourite pastime. I have always dreamt of one day training as a cook and 2018 is the year that journey begins. I am excited I have the opportunity to follow my passion and grateful for the support of my family and friends. I hope you enjoy my journey with me as well as other food related detours.

Poultry Dishes – Lesson 1. Red Curry Chicken Leg with Mushrooms.

A warning to my vegetarian friends, this post has photos of boned and jointed chicken.  It’s the start of a new block of lessons with a new Chef. I like the way Chef Michael set the tone straight up-front by … Continue reading

Posted in Commercial Cookery, Culinary School, Recipes | 2 Comments

Vegetables, Fruit, Eggs & Farinaceous Dishes – Lesson 3. Arancini with Mozzarella

This was the last class in this block of lessons and the last class with Chef Troy, next week I start on Poultry with a new Chef. This weeks recipes were examples of what I enjoy cooking, and the finished dishes … Continue reading

Posted in Commercial Cookery, Culinary School, Recipes | Tagged | 2 Comments

Vegetables, Fruit, Eggs & Farinaceous Dishes – Lesson 2. Mushroom & Soft Polenta

A very late post of this weeks class – what can I say ….life! Balancing a full time job, studying and trying to practice leaves little time to sit and reflect, but I remind myself that reflection is essential to … Continue reading

Posted in Commercial Cookery, Cooking at Home, Culinary School, Recipes | Tagged , , | 4 Comments

Vegetables, Fruit, Eggs and Farinaceous Dishes – Lesson 1. Rice Pilaff Recipe

Chef Troy has taken over from Chef Robyn who sadly will be leaving the college to pursue new adventures outside TAFE. The pace is not as frantic this week, although there are quite a few components to each dish and … Continue reading

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Lesson 3 – Stocks, Sauces and Soups. Beef Consommé.

Today is the last class of ‘Stocks, Sauces and Soups and not only did I learn how to make perfectly clear consommé, I also got a great work out for my arms!!!  We made a Caramelised Garlic, Tomato  & Orange … Continue reading

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