Hello everyone!
AlwaysTOKYO YAMANOTEThank you for reading my blog 😊

This time, I will introduce the state of the regular course training of Western cuisine.Today's menu is "poiret of pork tenderloin and ratatouille"

Before the practical training, copy the French recipe written on the whiteboard 🖋, and at the same time, prepare the ingredients in each group and prepare!

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First of all, making an omelet as a basic practice.Check the contents to make sure it's not overcooked... pretty 😄

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When the demonstration of Mr. Yoshida of Western cuisine starts, the concentration of the students increases at once!

Demonstrations are a place to learn not only how to cook, but also about ingredients and cooking techniques🖊

While taking notes on what the teacher talks about, such as the difference between poiret and roast, and why the fillet is tender, the work process is imprinted on your eyes.

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After the demonstration, practice starts!I'm going to share the role and move forward quickly ✨

In addition to cutting vegetables, we also remove fat and sinew from pork tenderloin!

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Make the sauce and ratatouille and bake the pork tenderloin🥩

The flavor is locked in by pouring the umami-infused oil over the meat! !

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Each student is particular about the presentation, and here is the finished dish 😋

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Students learn the basics through daily practical training and improve their skills on a daily basis😃

Please also visit the open campus where you can feel the skills of such students in front of you.

If you are interested in the open campus even a little, click the image below!

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　　　　　　　　　　　　　　　　　　　[Tokyo Yamate Cooking College]
　　　　　　　　　　　158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19 Japan Western Chinese Chinese
　　　　　　　　　　　　　Confectionery Cafe Chocolatier Bakery Bridal College
　　　　　　　　　　　　　　　　　　　　　　[Enrollment General Information]
　　　　　　　　　　　　　　　　　　　　　　　0120-805-801