Diploma, Level 5 - Classic French seafood cook
Our Diploma, Level 5 students prepared some outstanding classic French seafood dishes today. Starting with Bouillabaisse, a traditional French Fish soup of mussels, fish fillets and prawns. Saffron is the traditional spice. This dish is served with crisp croutons and rouille.
The second dish is Sole and Crayfish Quenelles with Sauce Nantua, a rich cream sauce with cognac, crayfish and mushrooms.
Poll: As a customer, what do you think about automation?
The Press investigates the growing reliance on your unpaid labour.
Automation (or the “unpaid shift”) is often described as efficient ... but it tends to benefit employers more than consumers.
We want to know: What do you think about automation?
Are you for, or against?
-
9.3% For. Self-service is less frustrating and convenient.
-
43.7% I want to be able to choose.
-
47.1% Against. I want to deal with people.
Time to Tickle Your Thinker 🧠
If a zookeeper had 100 pairs of animals in her zoo, and two pairs of babies are born for each one of the original animals, then (sadly) 23 animals don’t survive, how many animals do you have left in total?
Do you think you know the answer? Simply 'Like' this post and we'll post the answer in the comments below at 2pm on the day!
Want to stop seeing these in your newsfeed? No worries! Simply head here and click once on the Following button.
Bloom Pukekohe Op Shop
CLOSED WAITANGI DAY 📜 FRIDAY 6th FEBRUARY!
Just a reminder that Friday 6th February is Waitangi Day and we will therefore be closed, as we join the rest of the country in marking the anniversary of the signing of Te Tiriti o Waitangi.
We shop will be open as usual on Saturday and Sunday 9:30am - 2:30pm.
Loading…
