JRE Chef Annett Teich inspired HRC Culinary Academy students with a special hands-on class
On March 12, the HRC Culinary Academy hosted a special hands-on class with JRE Chef Annette Tеich from France. Chef Teich came to Bulgaria at the invitation of JRE Bulgaria. She is known for her innovative cooking style, which is inspired by her many travels around the world.
Chef Annette creates exceptional dishes using carefully selected high quality ingredients. She was also the first female chef in France to become a member of the JRE since the establishment of the organization in 1974.
During the masterclass, HRC Culinary Academy students had the opportunity to learn special techniques for preparing dishes with mono product, with the main focus on cauliflower.
Among the dishes they prepared were:
Pickled cauliflower
Roasted cauliflower feed with pumpkin seed oil
Cauliflower white chocolate cream with coconut milk, pumpkin seed oil and nutmeg
Velouté cauliflower
Cauliflower black pudding red cabbage Entremet
White chocolate coconut cauliflower mango Entremet
White chocolate, cauliflower and coconut milk ice cream variations
Spring roll with rice paper soaked in beetroot juice, pickled cucumber, onion, cauliflower, nori, katsuobushi, balsamic vinegar and liquorice sauce, oil from cauliflower leaves
The practical class, provided valuable skills to the students. It was extremely inspiring and focused on sustainable cooking, demonstrating different methods of preparing exceptional dishes using mono product.
