On The Menu This Month: January

The start of Intermediate Term is very much the Diploma equivalent of ‘we’re not in Kansas anymore.’

During the Christmas break, many have shaken off their nerves to do ‘real world’ work experience at restaurants and meal kit companies. But with January here it’s time to leap back into Leiths’ Munchkinland minutiae and do things like tweezing the hairs out of raspberries. I’m joking, but am I really?

Foundation Term, while it may have felt like a small cyclone at the time, was devoted to culinary building blocks like the sweating of onions and the skimming of stock.

Now, our students can begin to dance down the Yellow Brick Road with dishes like Wild Mallard Ramen and Yuzu Mousse. Or a gravity-defying Forced Rhubarb Soufflé as pink and perfect as Glinda’s bubble dress. The recipe, from memory, is based on Phil Howard’s one that uses rice pudding as the panade. “What’s a panade?” I hear you ask. Truthfully, it’s just one of the many wizard-like and wonderful new techniques of the Intermediate Term. So prepare your soufflé dishes and tap your Crocs together, it’s showtime!