El Bulling In Vancouver

Sorry If I'm boring everyone with all the kitchen/baking talk but it's all that's been on my mind as of lately. I dream about baking a perfectly symmetrical sponge, talk about different ways to bake a pie extra flaky and walk outside like I'm still in a kitchen. I can't help it.

Today was an extra inspiring day. Our Chef brought in a female pastry from one of Vancouver's leading restaurant(she also helped out in the inital development of the famed Feenie's) who showed us how to make a chocolate cake which was dense like a brownie, garnished with a chocolate tulie to blow many of minds and finished off with a white chocolate and lime ganche. The shot glass to the right is Mango puree and vanilla ice cream.

It was really inspiring to see where deserts are going. I watched in awe as Chef E whipped together a creme anglaise will tackling a citrus short crust with such ease and magic. I know that kind of skill is really only honed with practise but it was quite a sight. Her breeze and confidence are defiantly something I aspire to master further down the line. The best part about it was the dessert above was my lunch!

The day was capped off with a presentation on El Bulli. I was oblivious as you probably are when I first heard the name but completely enthralled when I discovered a little more. El Bulli is a three stared Michelin restaurant tucked away off the Cala Monjoi bay in Spain. The small restaurant is masterminded by Ferran Adria who closes the kitchen October through March to tuck away into his laboratory and create the finest of Haute Cuisine. He is defiantly worth investigating because the man truly creates food porn. And though you may not want to drop $350 on his eight course meal, it's sure fun to look at all the fancy pictures on his website an daydream.