Everyone has a blog these days and a good number of them have nothing particularly interesting to say. This may be one of them. You have been warned. For my part, I'll be aiming to review coffee shops (hardly original), restaurants and cafes (also not original), wineries, food festivals and...drum-roll....a blow by blow description of my upcoming training at William Angliss. That, I think, it at least uncommon enough for me to call it original with only a mild nagging doubt. There have been accounts of training at other institutions in the US that I'm aware of, but I haven't found any in Melbourne. Yet. I suspect that much like seeing a TV on sale days after you pay full price, I'll find them all shortly (or be made aware of them by someone who will feel justifiably smug in pointing it out).
In any event, I hope you enjoy what is going to be a rough year and a half of training as much as I suspect I'll enjoy it.
Jarrod.
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Who are we?
One's an accomplished cook training in pattiserie and the other is an accomplished, err...eater, training in commercial cookery, all while eating whenever possible whereever something interesting is on offer.
We have, perhaps, an unhealthy interest in food and alcohol if you take the governments advice, and a passion for all things Melbourne. Except Victoria Bitter. Sorry VB fans.
Photo: Copyright 2010 Roy Tennant, FreeLargePhotos.com
We have, perhaps, an unhealthy interest in food and alcohol if you take the governments advice, and a passion for all things Melbourne. Except Victoria Bitter. Sorry VB fans.
Photo: Copyright 2010 Roy Tennant, FreeLargePhotos.com
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