Getting my Chef’s Papers!

So, this is my journey through culinary school…at the age of almost 50!!

As a friend said, it is a gift to go back to school as a mature student…how right she was!

Below is a sampling of the dishes we cooked over the course of 6 grueling months…it was hard work but I learned so much!!

 

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Smoked mussel salad with crispy granny smith apple in a braided Chinese bean shell

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Basket of bread…sun-dried tomato and herb foccaccia with seeded grissini
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This is de-boned, marinated and grilled quail with a bed of greens in a parmagiano crisp

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Pate en croute…3 day process!

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  … and a whole egg yolk ravioli…just warmed enough to “ooze” out after it is cooked and pan seared in brown butter and sage
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Strawberry mousse with tuilles and chocolate truffles
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Palette cleanser…strawberry basil granita with home made lemoncello, candied lemon and basil simple syrup
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Getting ready for my “in-kitchen” exam…leading a team of 8 people to prepare and serve a meal I had perfected…on Valentines Day (hence, beet pink soft knotted rolls)
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Herbed flat breads and soft knotted rolls
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Sticky toffee pudding with toffee sauce accompanied by a bacon sugar lace cookie and date infused maple scented caramelized bacon ice cream
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De-boned stuffed and rolled rabbit
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Spring coloured macaroons!
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Fish mousseline (like a cold gelatin terrine).
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Berry shortcrust tart with pastry cream
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Home made bocconcini
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Smoked duck breast, duck confit in a crepe “purse”, savoury garlic timbale (custard) and a raspberry gastric sauce
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Pear competition…poached pear in a shortcrust pastry and filled with a sweet ricotta filling
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Beef wellington (with fois gras and mushrooms)
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This is not an egg…molecular gastronomy (yogurt “egg white”, mango and coconut “yolk”, strawberry coulis “ketchup” and brownie “sausage”
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and with the “yolk” running…
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Liver…not my favourite!
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Apple tatine with date caramel sauce and toasted almond brittle
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Lobster thermador
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Lobster souffle
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Sorry if this offends anyone…stuffed porketta
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Roman’s Trio of Panna Cotta
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Mike’s deconstructed Peanut butter and Jelly sandwich (with brown bread ice cream, peanut butter powder and strawberry caviar)

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