Each sous chef had a their own unique terrible food experience to overcome, be it a hated food from childhood, gloppy dish tried while travelling or an over dependence on food from a can.The chefs tried many new culinary techniques and ingredients this meal - savoury pastry, agar agar, infused simple syrup, pate a choux, fresh figs, chiffonade.
The final menu include a triumph of reconfiguration of hated foods: Eggs and Mushrooms, Taro root, 3 bean salad, fruit main and fruit cake. Sparkling wine, bourbon and vanilla beans made many appearances across the meal, as the sous chefs flex their mixology muscles. Conversations of 'worst ever......' and the appearance of MasterCat Mitchell kept the sous chefs smiling.
Master Chef Amy will host our next event on November 14th - theme to be decided!