PLANNING:CHEFS DIALOGUE

Today we researched quotes of Heston Blumenthal (our inspired chef)  which gave us ideas into the dialogue of our own chef. This is what we came up with:

Molecular gastronomy is the way to go....

If it's good enough for Heston, it's good enough for us.

I’ve got prawns with a soy foam and fruit noodles.

I’m planning a medieval feast complete with blood sauce and sea foam

On the menu tomorrow, beetroot meringue and snail porridge

Now where’s my blow torch?