Old school cookery is the basis for everything we do today, sometimes we need as cooks to step back in the classroom, whip out the Japanese knives and take apart a whole animal.
All the details of cooking methods, fabrication and multiplicity of flavor get lost in today's world of Xanthan gum, Gellan, Alginates and such.
The old school can still be very exciting, delicious and frankly a bigger pain in the ass than a lot of modern techniques, the key is to apply enough modern to the old school to push forward.
Class is over.
Lamb 4 Ways.
Rack Roasted with Star anise salt.
Neck confit wrapped in mustard greens.
Shoulder restructured with activa, seasoned with vadouvan, poached in olive oil sous vide, seared.
Leg ground, made into tomatoless "bolognese" with eggplant "ravioli".
Sauce slightly adjusted with Keltrol TF for flow and sheen.
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