28th of April

Yesterday in bought Savoy Cabbage at Waitrose. This is a vegetable we serve at The Modern Pantry. I cooked it following Chef Cobra*’s advices and my own intuition. I deep-fried it with a little bit of oil and garlic and added just enough water to soften the vegetable.

Today I asked my crazy Head Chef Rob. He told me it was not right. Tonight I will cook it according to his directions: dive the Savoy Cabbage into boiling water for 20 seconds, then into cold water, warm cream and add it to the vegetable.

Wine and Spirits Education Trust is a worldwide school I was referred to by John and Dougal, my managers. I registered this afternoon to the Level 2 Intermediate in wines and spirits, running from 1^st of June. The school is situated on the South bank, nearby London Bridge Station, on Bermondsey Street. It is 40 minutes from my work. The friendly receptionist recommended me to start reading my books; I took possession of them and left with the great satisfaction of starting something valuable.

I’ve always loved to be a student.

*Chef Cobra alias Diego – His Chef name for his cooking show...