It’s time to make preserves. With the advent of the new season, our students at Culinary Arts Institute started preserving all kinds of herbs and vegetables. From fusion oils, dry spices, purees and pastes to pickled vegetables, compotes and marmalades. This season we managed to sundry up to 30 from 55 varieties of tomatoes, to make our tomato paste for stock classes and tarragon reductions which will be used for our sauce classes.

We managed to infuse over 50 types of flavoured oils and to dry 25 different types of herbs. Our students pickled more than seven types of carrots, five types of beetroots, 15 types of peppers and, of course, our own cucumbers.