Ferdinando and I making Crepes Suzette
Dr Bill Ryan presenting our certificates from the Cesar Ritz School
Eating 'Raclette' which we had just made. Check out the chef outfits!
Our Students at work with the chef
Jake and Chef 'Urs' (on the right)
Spent the morning in the kitchen making Raclette (traditional Swiss cheese dish), Fondue Fribourgoise (cheese fondue), Rosti (similar to hash browns but Swiss), Veal strips Zurich style, and a torte. Our chef whose name is 'Urs' and is nicknamed 'Bear' because that is what his name translates to, showed us how to make these dishes as well as giving us a background in Swiss cuisine. We got to eat everything we cooked and it was all delicious.
The top photo is the evidence I promised you of my starring role as a chef making crepes suzette.
Ferdinando conducted the wine tasting class this afternoon and appeared to be grateful for my more mature palate when it came to describing the wine we were tasting. We were given a lecture on the art of wine-making followed by the tasting of 4 different Swiss wines. I still think our South Australian wines win hands down.
This class was followed by a formal dinner where we were waited on by resident students (who seemed rather nervous about the whole thing). We were presented with certificates in Swiss Culinary Arts, a book on the story of Cesar Ritz, the founder of hotels and a famous person in the history of hospitality. We also got a small Swiss Army Knife.
Quite a day!
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