lcb.practical

after the cooking demonstration, you had a quick break and the practical session starts

 you deliberately choose a different chef as in that way you will get the best dynamic out of both chefs both from their personality and tips on french cuisine.  you have to peel and julienne all the veg and then sweat them in a pan to prepare for the stuffing...

 then work on your mini mushroom flan

 and the most difficult part or technical challenge on de-bone the saddle of lamb, then add the vegetable stuffing to the lamb and tie them with string before you briefly sear it in another pan.

 once the meat is nicely browned, you add more dice veg and bouquet garni, lamb bones to make the jus while the lamb is sent to the oven for further roasting.

and this is your lamb, weight over a kilo, chef has to slice it for you.  obviously not as pink, as pretty or harmonious as the one prepared by another chef in the morning.
it's a fun but tiring experience, the kitchen is small and narrow and you have to stand and busy from the start to the end. but you learned heap and thoroughly enjoyed your day here in le cordon bleu.