Breads and Soups are always a fitting start to a meal and that is where we started!

Our morning class was with Chef Hrudhvi who ran us through the theory and basics of breadmaking running through what the different ingredients do. We then moved on to making 3 types of breads-Dinner rolls, Lavash and Breadsticks. We also learn about additives like bread improvers and CP powder that commercial breadmakers add to the bread to give them a longer shelf life!

We kneaded most of the dough by hand and it was a lot of hard work working with the dough to get it a stage where it can be proofed. Then it was more rolling, more proffing and finally the fun part of shaping the rolls into diff shapes like horns, onions, lattices, swedish knots etc.

We then went on to making breadsticks and lavash bread which also came out well. We also learn about presenting our breads for display and how to add flavouring to it. By the time we finished our bread making class at 2.30pm we were pretty tired and hungry and nibbled on the Lavash bread while putting our feet up for a short while!

At 3.30pm our afternoon class on Soups with Chef Griffith started. Out came our knives again to do some rolled cuts for the stock, Brunoise for the vegetables and Chiffonades for the herbs. Managed to still remain a knife virgin-phew!

We made Mulligatawny Soup, Minestrone and a clear white stock for the soups. It was an interesting session for me personally as I love experimenting with soups. We also learnt diff ways of presenting the soups and when class finally finished at 5pm gulped down the soups as our early dinner. Never knew a Mulligatawny soupd could taste so good!

Came back to the hotel brain fried and exhausted but excitedly looking forward to tomorrows class on salads and desserts!