Today was Lucien Green’s last day in the kitchen at the Singita School of Cooking.  He managed to squeeze in one more demo before he left:  confit duck gizzards, duck hearts, and orange segments all drizzled with a Dijon mustard dressing.  I was worried I might not sample the duck delicacy as there was a sea of students in front of me destroying the delicious salad by the fork-full.  As a thank-you to Lucien he was given a cooking school jacket with his name embroidered on it, a Singita book and an invitation for him and his wife to return to Singita Lebombo and Sweni Lodges.  His remark?  “I’ll certainly return but not in summer.  I hear there are a lot of snakes around at that time!”

This has been a remarkable week.  The students have gained mountains of knowledge and also a new friend.  Everyone is looking forward to the return of Lucien Green.

The End…for now.


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