How easy it is not to post...thank goodness for TV

Oh how easy it is to say I will post more often, I believe it was in 2011! One hell of an Olympic experience behind me and I've made the decision to attempt to enroll In a culinary college....just this pesky engineering degree to finish first. So while in the process of saving a small fortune how can I maximise my free time to still progress forward. Enter TV chefs.

 

Clearly Nigella isn't a chef (have you seen her chop) but after some painful revision watching pretty food on TV can't help but to inspire. Maybe just one classic recipe or method a week can help my repertoire. Having watched Great British Bake off and Brendan's incredible knowledge, an 8 plait loaf it was. I know this is really just a fancy plain white loaf but it looks cool and is fun, and definitely worth the pain that is plaiting. Enter the dodgy photo of the spoils:

 

Taken from the good end!

And what to next? Pork pies I think, although my newly acquired pasta machine e has only had a few goes. Any recommendations for basic skills or classic recipes? Anything that can interrupt an afternoon of Thermofluids and can be shared (used as bribery) in student suburbia.

And maybe this is where TV chefs who think we all eat scallops every Tuesday come in, aspritional inspiration. So on with reading as many schools prospectus' as possible and in the meantime taking over a cosy (read pokey) students kitchen!

 

Only the whole of baking, classic french and what seems like £2million to go. Any shared experiances of culinary institutions would be greatly appreciated. I think I'll have time for the pork pies after all.

 

For now...