Ah. Finally I'll be back in the kitchen. Today I start the A La Carte cooking class at the Chef's Table. We'll be learning the art of cooking on a fine dining line. So, we should have access to different ingredients that we have not worked with before because of the cost. Venison, foie gras, wild boar, lobster, etc.
My group have been out of the kitchen for 5 weeks now and we all agree that we are more than ready to get back into our chef jackets and play with knives and fire. ;-)