i also posted this in the picturing_food community.
these aren't pictures of the only things i made while in culinary school but, i had to create a portfolio for interviews and such as a part of the curriculum. so, out of all the pictures i took i chose what i thought were my 10 best dishes [that i remembered to take pictures of!]
Pork and Vegetable stuffed Potstickers served with Ponzu Sauce
Confit of Fennel and Tarragon Goat Cheese Crostini
Stuffed Grape Leaves and Greek Salad served with a Cucumber Dill Sauce
Roasted Rutabaga with Beet Reduction, Braised Beet with Tumeric Cream Sauce, Glazed Tarragon Carrots and Baby Arugula
Classic French Cassoulet
Sea Bass in a Vanilla Tomato Sauce served with Parsley Rice, Sauteed Squash and Bell Pepper Confetti
Paella;
Chicken, Chorizo and Seafood Served with Vegetables in a Saffron Risotto
Braised Venison over a bed of Parsnip Puree served with Thyme-Glazed Cipollini Onions in a Port Wine Reduction Sauce and garnished with Micro Mint
Traditional Dobos Torte;
8-layers of Chocolate Butter Cream and Brandy-Simple-Syrup Soaked Sponge Cake
Cassis flavoured Frozen Souffle served with Vanilla and Chocolate Sable Cookies
Pork and Vegetable stuffed Potstickers served with Ponzu Sauce
Confit of Fennel and Tarragon Goat Cheese Crostini
Stuffed Grape Leaves and Greek Salad served with a Cucumber Dill Sauce
Roasted Rutabaga with Beet Reduction, Braised Beet with Tumeric Cream Sauce, Glazed Tarragon Carrots and Baby Arugula
Classic French Cassoulet
Sea Bass in a Vanilla Tomato Sauce served with Parsley Rice, Sauteed Squash and Bell Pepper Confetti
Paella;
Chicken, Chorizo and Seafood Served with Vegetables in a Saffron Risotto
Braised Venison over a bed of Parsnip Puree served with Thyme-Glazed Cipollini Onions in a Port Wine Reduction Sauce and garnished with Micro Mint
Traditional Dobos Torte;
8-layers of Chocolate Butter Cream and Brandy-Simple-Syrup Soaked Sponge Cake
Cassis flavoured Frozen Souffle served with Vanilla and Chocolate Sable Cookies