Yesterday’s dish in A la Carte was sturgeon, with wilted spinach, tomato concassé, and a mustard butter sauce. The sturgeon came to us all the way from the Columbia River in Washington, and weighed in at 61lbs. The butchery class got to see that beast butchered, and there was enough meat for both my class and the International class to serve. “He died a noble death for our school.” And it was the best fish I’ve ever eaten. #cooking #culinaryschool #alacarte #columbiariver #washingtonstate
Chicken blanquette made for service today. Chicken poached in veloute, with a mushroom veloute sauce, a poached seasoned dumpling, glazed carrots and peas, and topped with fried parsnip and sweet potato chips.
My practical exam for Restaurant Ops. It was pan-roasted halibut on top of artichokes, zucchini, roasted red pepper, leeks, tomato, and braised fennel, with a saffron-infused vegetable broth, topped with a garlic crostini, garlic aioli, and olive tapenade. #cooking #culinaryschool
I made okonomiyaki for our Asian cuisine week in International Cuisine. It’s a Japanese savory pancake and included cabbage, scallions, pickled ginger, bacon, shrimp, and squid in the batter. And they were topped with Japanese mayo, Japanese steak sauce (tonkatsu), deep fried tempura bread crumbs, more scallions and more pickled ginger. #culinaryschool #cooking #international #cuisine
Haricot verts and roasted mushroom salad I made for the dinner buffet tonight. Haricot verts were blanched, mushrooms were sautéed, tomatoes were roasted in the oven for 3 hours and were delicious, and topped with truffle aioli. It turned out really good. #cooking #culinaryschool
Finally, Ickis, Krumm, and Oblina, all three main characters from one of my favorite Nicktoons as a kid, Aaaahhh!!! Real Monsters! This show is part of the cornerstone on which my lifelong love of horror movies was built. #aaahhrealmonsters #popvinyls #ickis #krumm #oblina #nicktoons