Behind the scenes in the kitchen of the Intensive Professional Program in French Cuisine's students!
Have a look at some of the work done by our international students in the lab! The students of the Intensive Professional Program in French Cuisine were able to apply one of the many techniques taught during this program with the cutting of a 6kg Scottish salmon.
This salmon originating from Scotland carries the Label Rouge certification, which is the French quality mark that certifies a product as being of a higher quality than a standard product.
Each student had the task of working on the detailing of the salmon in order to produce several salmon-based dishes such as smoked salmon, salmon gravlax or salmon with beetroot and vodka.