A chef's day...

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Saturday 3 March 2012: Cashew nut praline

To be blitzed and used for iced parfait of nougat glacé.

Exciting times ahead! Looks like im increasing my hours again at the college. And I will also be helping a friend 3 days a week. He has a beautiful pub and they would like to achieve awards. So i will be assisting their head chef in trying to reach that goal!

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