The chef passed on some handy hints to us keen students. He showed us how to use just the one large knife, depending on how you held it, for all cutting, dispensing with the need for vegetable peelers or cleavers. His demo of dicing an onion was an eye opener for me. I couldn't believe how I had got to be this age without knowing how to cut one properly!
Somehow or other, under his expert guidance, all the dishes came together beautifully at the right times and at last we were ready to 'plate up' the food.
Then we adjourned to the Pinnacle Grill, the waiters brought our food to our tables, and we enjoyed a relaxed and delicious lunch. The woman who had been in charge of pouring the Amaretto liqueur onto the tiramisu had done her job very enthusiastically! I left the table feeling as if I was breathing fire!