After the long hike on Sunday, I head towards the culinary school on Monday morning with slightly heavy legs. It’s the last day before the exams.
In the morning, we go over how to fillet a fish once more – this time a sea bream. Afterwards, we prepare mashed potatoes, glazed vegetables, and a mussel fricassee.
Once everything is prepared and being kept warm, we pan-fry the fish. When I’m finished, Chef Darren walks past my station, gives me a high five, and tells me that the way my fish is cooked today, it would earn me a “Distinction” (the highest grade). Not a bad way to start exam week!
After lunch, we move on to rump of lamb. Since this cut has a tendon running through the middle, judging the doneness by touch can be deceptive. Chef Darren regularly has us feel his piece of lamb so we can develop a better sense of what we’re looking for.
My piece of meat is a little thinner and already seems done after the minimum cooking time in the oven – perhaps even slightly overcooked. Chef Darren confirms my suspicion, so I take it out of the oven to rest. We serve it with green beans, mixed vegetables, and a tarragon jus. In addition, we add purées made from confit garlic and black garlic.
After resting for a few minutes, I slice into the lamb and am happy to see that it’s still beautifully pink.
To finish the day, we make a lemon and almond pudding with lemon gel, tiramisu cream, and pistachios.
And with that, our last regular day in the kitchen comes to an end. The next day, we will have a mock exam, before the actual exams take place.
In the evening, I go to the yoga studio before sitting down to prepare my prep list for the next day. For the three-hour mock exam, we have to create a detailed plan, which we’ll hand in to the examiner. The menu consists of two dishes – a soup and a tartlet. Besides planning our timing efficiently, we also have to make sure that all ingredients requiring refrigeration are stored correctly from the very beginning of the exam.
I’m actually quite used to making lists like these whenever we have guests over and I’m cooking something more elaborate. Even so, I spend quite a while working on my prep list, thinking back and forth about the best order in which to do everything.
Our class has been split into two groups, and my exams are all scheduled for the afternoon, starting at 1:30 p.m. That gives me enough time to sleep in a little on the day of the mokc exam and go over the recipes and my prep list one more time.
Around 11 a.m., I can no longer sit around in the apartment, so I head out for a walk. Even though today’s mock exam doesn’t actually count, I’m still a little nervous. Apparently, my own inner standards don’t really care whether it’s a real exam or not. After my walk, I quickly eat lunch before making my way to the chefs academy.
After a short wait, Chef Director Darrin enters the room and gives us a brief introduction before we head into the kitchen. We take our assigned stations and get ready. At the front of the room, above the chef’s workstation, Chef Darrin starts the timer on a large screen. The three-hour countdown begins, and we’re allowed to start.
The three hours fly by. About halfway through, I present my soup at the chef’s station. The whole setup reminds me a little of Top Chef and similar cooking competitions.
Chef Darrin inspects my soup and tastes it without showing the slightest expression. He then turns to his laptop and takes some notes. I let myself get distracted for a moment before turning my attention back to the tartlets. Apparently, I’m still a little distracted, because instead of adding one whole egg and one egg yolk, I accidentally crack both eggs in whole into the filling mixture. Fortunately, I notice my mistake in time and have to awkwardly ask Chef Darrin for fresh ingredients.
On the second attempt, everything comes together, and my tartlets go into the oven. The recipe suggests a baking time of 18 to 25 minutes, but after only about 16 minutes they already look done. Instead of trusting my instincts, I leave them in the switched-off oven for a few more minutes.
After letting them cool briefly, I present one tartlet to Chef Darrin. Once again, it’s impossible to read any feedback from his expression.
Part of the three-hour time limit also includes cleaning and tidying the kitchen. We all finish cooking at roughly the same time and get to work. Afterwards, Chef Darrin asks us to stay for a few minutes. Relieved that we have completed the mock exam, we walk out into the lunch room and wait for him.
A short while later, Chef Darrin walks in carrying a few printouts. First, he gives us some general feedback: both our group and the morning group have done a very good job. He emphasizes once again that we’re also being assessed on how clean and uncluttered we keep our workstations while cooking. Then he hands each of us a feedback sheet for our dishes.
I’m especially happy with the feedback on my soup, particularly because it hadn’t turned out very well the first time I made it back in week one. I’m a little disappointed about the tartlet, though – I should have trusted my instincts, as it ended up being slightly overcooked. Apart from that, however, the feedback is quite positive. Overall, I feel much more confident going into the real exams.
After getting back to the apartment, I upload the last of the photos and feedback forms that we’ve had to submit for various dishes over the past few weeks. Afterwards, I go for a run before sitting down once again to prepare my prep list for the following day.
Since my exam doesn’t start until the afternoon, I go to a yoga class at 9:30 a.m. to clear my head. The class is a perfect balance of strength training and mindfulness, and I return to my apartment feeling mentally refreshed. Back there, I review the recipes and my prep list one last time, eat the leftover tartlet from the previous day, and then head off to the exam.
Everything ist set up just as the day before, and I’m grateful that we’d had the opportunity to prepare ourselves mentally during the mock exam.
The timer starts, and the exam begins.
First, I prepare the soup and plate it. Then both bowls are presented at Chef Darrin’s station, where he takes photos of us with our dishes and our name tags for documentation purposes. This time, I don’t even wait for a reaction – I immediately focus on the muffin batter.
To make it, the eggs and sugar first have to be whipped until they’re extremely light and fluffy. I’d written down that it’s practically impossible to overmix them at this stage, so I gather every ounce of patience that I have and beat the mixture for several minutes. Thankfully, we’re allowed to use a hand mixer this time.
While I’m mixing the batter, Chef Darrin walks over with a camera and films me as well as the batter in the bowl – a rather strange feeling, but it’s all part of the required documentation. So I try to not let it distract me and simply start filling the muffin cases.
After a few minutes, I check the oven and am delighted to see that my muffins have risen beautifully. While they finish baking, I prepare caramelized nuts and a lemon glaze.
As soon as the muffins come out of the oven, I brush them with the lemon glaze and sprinkle them with the chopped nuts. After they’ve cooled slightly, I present four muffins – three their cases and one cut in half in the center. Chef Darrin looks at my plate and simply says, “Nice!”. It’s the first time he’s commented on anything. He takes the required photo of me with the muffins, and then it’s back to cleaning the kitchen. After about two and a half hours, we’re finished and allowed to leave.
That evening, I go for another walk before writing my prep list for the following day. This time, timing is especially critical, as everything has to be served on one plate: fish, vegetables, mashed potatoes, and mussel fricassee.
The next morning follows the same routine as the day before: yoga class, reviewing recipes and my prep list, lunch, and then walking to the chefs academy.
We head into the kitchen and the second part of the exam begins.
I fillet the fish right at the start while I’m still fully focused and eager to get the trickiest part behind me. Once I’m done, Chef Darrin checks whether I’ve left any meat on the bones or missed any pin bones in the fillets. After a quick inspection, he simply says, “Well done,” and I can continue.
First, I warm the plates in the oven and also preheat a baking tray so I can later use it to keep my pots warm. Then I follow my carefully planned sequence, preparing the mashed potatoes, vegetables, and fricassee. Once everything is ready, I place the fish fillets into the pan and can feel my nerves rising. I now have about five minutes until the fish is done – just enough time to make sure everything else is hot and ready to plate.
One by one, the mashed potatoes and vegetables go onto the plates. Next come the fish and the mussel fricassee. At the very last moment, I remember to squeeze lemon over the fish. Then I present both finished plates to Chef Darrin. He takes the required photo, and just like that, the exam is over.
We clean the kitchen and finish with a little time to spare. Unfortunately, we don’t receive any direct feedback on our exams. However, Chef Darrin tells us that, so far this year, we’re the strongest group they’ve had. Naturally, we’re thrilled to hear that. As for our individual grades, we’ll unfortunately have to wait until November (for administrative reasons).
Now it’s time to celebrate. One of our classmates has invited us to her house for a dinner party that evening. Before getting changed, I stop by a small shop directly across from my apartment. I’d spotted a beautiful pair of earrings there earlier in the week and had promised myself I’d buy them once the exams were over. Luckily, they’re still there.
Back at the apartment, I quickly shower, get changed, and put on my new earrings. And then it’s already time to leave. I walk to our meeting point, where another classmate picks me up and drives us to the dinner party.
After about a thirty-minute drive, we arrive in Topsham and already spot some familiar faces in the parking lot.
After a short walk, we reach the house and quickly realize it’s more elegant than what we expected.
We step into a stylish entrance hall decorated in shades of white and cream, with exposed beams and a high ceiling. In the open-plan kitchen, a chef is already standing behind the large kitchen island, preparing dinner for us. We walk in amazement through a door onto the terrace, where the table has already been beautifully set. Beyond the garden wall, we enjoy a lovely view of a river and some boats.
Once everyone has arrived, the appetizers are already waiting for us: gazpacho, goat’s cheese mousse with Parmesan crisps, scallops, salmon rillette, hummus, and homemade sourdough bread. Everything looks incredible, and we hardly decide what to eat first.
With great drinks, relaxed music in the background, stunning views, and a beautifully laid dinner table, we all agree: this is the perfect way to celebrate the end of our course.
Happy, well-fed, and deep in conversation, time flies by. Before long, the main course arrives: steak, fish, chicken, couscous salad, roasted squash, and coleslaw. Once again, everything is absolutely delicious.
Afterwards, our hostess serves desserts she has prepared herself: a pavlova and a chocolate brownie cake, which are both also delicous.
After dinner, we enjoy some more drinks and good music before heading home.
The next morning marks our final day in the kitchen. We begin by receiving our course certificates as well as our food hygiene certificates. Afterwards, we head into the kitchen to cook two Thai dishes.
First, we prepare a galangal soup (Tom Kha Hed) with squid, mussels, and oyster mushrooms. To do so, we’re given fresh squid, which we first have to clean and slice into strips.
Next, garlic, galangal (a root similar to ginger), lemongrass, bird’s eye chilies, kaffir lime leaves, and spring onions are added to a wok together with coconut milk and stock. After simmering briefly, we add the mussels, squid, and mushrooms. Finally, the soup is seasoned with fish sauce and lime juice. Lunch is served.
After a short lunch break, we head into the kitchen one last time. From a long list of spices and aromatics, we make our own green curry paste. We then stir-fry chicken in the wok and use the curry paste together with coconut milk to prepare a green Thai curry (Gaeng Kiew Wan) with Thai eggplants and Thai basil , served with jasmine rice. We’re allowed to pack up the curry and rice to take home, and then it’s already time to clean the kitchen one last time.
And just like that, it’s time to say goodbye.
With my certificate in hand, I make my way back to th apartment, filled with mixed emotions. Sad because I’ll miss the time in the kitchen. Proud that I’ve successfully completed both the course and the exams. Inspired by an environment where learning filled me with joy, free from expectations. Four weeks full of deeply fulfilling moments. I’m incredibly grateful that I have gifted myself this experience.
I spend the afternoon packing and tidying up before my husband arrives in the evening to spend the weekend with me before we fly home together.
I take him on a walk through the charming little alleys of Ashburton before we end the evening with pizza, cider, and a few drinks.
The following morning, I pack my remaining belongings and then we go for breakfast at Café Nook before setting off by car towards Cornwall.
On the way to Land’s End, the westernmost point of England, we stop in the small harbour town of Penzance. There, I finally get to enjoy my first fish and chips since arriving in England, at the Old Lifeboat House. The chips could have used a little more seasoning, but the fish is perfectly cooked – moist and flaky.
Afterwards, we drive the short remaining distance to Land’s End. Once we arrive, we quickly realize that, besides the beautiful scenery, the area mainly consists of a small entertainment complex with restaurants, attractions, and souvenir shops – not to mention rather outrageous parking fees if you stay longer than twenty minutes. Since the weather is showing its rather British side, we decide to spend only those twenty minutes there before continuing on to our real destination: Newquay on Cornwall’s north coast.
After arriving in Newquay, we are delighted by the sea view from our window, thanks to a small room upgrade from the hotel.
After a short break, we drive a few kilometres to Watergate Bay for a beach walk (unfortunately still in very British weather) and a subsequent dinner at Zacry’s, the restaurant belonging to the Watergate Bay Hotel.
The restaurant offers a beautiful view of the beach. In addition, the kitchen is part of the dining area, so from our table I have a direct view of what is happening there.
We start the evening with an aperitif while choosing our three-course menu from the various options available.
Shortly afterwards, the amuse-bouche arrives: labneh with herb oil and some fresh vegetables. It is accompanied by warm, buttery pita bread with fresh herbs and a few crackers made from mixed seeds.
Next come our starters. I have ordered a tuna tataki with soy mayonnaise and radishes. My husband has selected a surf’n’turf variation with pork belly, scallops, apple and hazelnut.
My main course breaks the clasic culinary rule that fish and cheese should not be combined – it’s brill (related to halibut) with aged local Gouda, accompanied by lemon thyme, beans and samphire. It’s a truly successful dish that gives a feeling of comfort food.
My husband chooses the second unusual dish on the menu, which I would also gladly have ordered: a Lion’s Mane mushroom and potato risotto with Old Winchester cheese. I already knew this mushroom from various online videos, where it was used to create a very realistic-looking vegan steak. However, this is the first time I have seen it featured on a restaurant menu. The risotto is also excellent in terms of flavour and has a similar comfort-food character.
For dessert, my husband has a parfait with honey and white chocolate, mead and lemon thyme. I have a yuzu sorbet with ginger and cardamom, served with two madeleines. A light, refreshing summer dessert.
To finish, we’re served petit fours and espresso, or, for me, a glass of port wine. After four weeks of working in the kitchen and hardly eating anything I had not prepared myself, it was wonderful to enjoy a meal at a restaurant. The menu was delicous from start to finish and, at £85, was also fairly priced.
The next morning, we sleep a little longer and then only have a cup of coffee / a matcha at a café around the corner. After that, we take an hour long trip with a shuttle bus through Cornwall’s small roads to the Rock Oyster Festival – a mix of food and music festival. In other words, the perfect combination for me.
We spend the first hour simply getting to know the layout of the festival. In addition to a large central stage, there are several smaller tents with live music. And, of course, plenty of food trucks.
Beyond the food trucks, another festival area offers a culinary programme where well-known chefs give talks and answer questions at two different locations. They also cook something during that time, which visitors can taste afterwards.
This allows me to get a forkful of risotto from Chef Marco Pierre White – a British culinary legend who has taught, among others, Gordon Ramsay and Heston Blumenthal. At the “Fire Kitchen”, we get to try a surf’n’turf burger with seaweed butter.
In the “The Kitchen” tent, I enjoy two tacos with fried oysters.
Towards the end of the day, Sam Ryder performs on the main stage, followed by Kool & the Gang. In perfect weather, we dance in front of the stage and let the day come to an end before taking the shuttle bus back to the hotel.
The next morning, it is already time to say goodbye to England. We enjoy a few final moments at the beach before setting off towards Bristol and the airport.
Although it’s Monday midday, there’s a lot of traffic, so our planned one-hour stop in Bristol turns into just a quick stop at a café.
After that, it is time to return the rental car, check in our luggage, and after changing planes in Amsterdam, we land back in Frankfurt in the evening – four weeks after the start of my journey.
I still have a few days off before my sabbatical officially comes to an end. Instead of relaxing, however, I cannot help myself: while I was in England, I contacted the restaurant Butter und Blume and asked whether I could volunteer in the kitchen for a few days.
And so, on Wednesday and Thursday, I spend time in their kitchen from 3 pm to 10 pm, helping wherever I can, chatting with the chefs and gathering many impressions of how a professional kitchen operates.
The time in the kitchen flies by. Even though, of course, I can only take on simple tasks, I simply feel at home there.
A huge thank you to the team for allowing me into the kitchen, for welcoming me so warmly, and for taking the time to explain and show me things. It was truly a wonderful experience !
And with that, my sabbatical comes to an end after five weeks full of new impressions and experiences. That time has shown me clearly: I need to expand the culinary part of my life.
And thus, I’m already planning my next culinary adventure.
Stay tuned!
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