Week 2; day 4

Duxelle, concasse cuit and glazed veg; Cuts: 1, right thumb; Burns: 0
Duxelle (finely chopped mushrooms with some shallot and parsely)
Concasse cuit (diced peeled and deseaded tomatoes cooked with some shallot and garlic and bouquet garni)
unfortunately above photo is not my effort for today but the example by the chef – must try to remember to take photos.
Another pretty intense day in Bloomsbury square not helped by snow and tube delays – ran out of time almost despite plenty of chopping practice over the weekend and the carrot, leek and onion/shallot soup to show for it. Now we had to chop different vegetables – how inconsiderate of the school. I have never cut a mushroom round ways but this was one of the many challenges as well as ‘turning’ daikon radish (taking pieces and making them into a lozenge shape)
Positives: good presentation including my quenelles of duxelle and the veg, duxelle flavour good
Negatives: garlic in the tomatoe too large and mushroom not chopped evenly enough
Overall – Well done from Chef so I am pretty chuffed
Top Tip: If your knives are sharp enough, onions won’t make you cry when you chop them