Advanced Garde Manger
First, I actually went to an ACF competition that was held at my school the Sunday before class. These were two of the Garde Manger platters that were shown off. Amazing work!
Now, onto my work. I did several things, and I was lacking on taking pictures or I was absent. My group made this amazing cheese platter of three different cheeses that we actually made in class. That was fun, but didn't snap a picture.
And now, just onto the food pics...
Here we have Portabello blue cheese salad with grape vinaigrette, a Smoked Duck with a Poached Pear salad, a Chicken Gallantine/Forcemeat wrapped in a roasted pablano with a side salad with scratch made 1000 Island dressing, and Pesto and Rhubarb Fig Chutney Mozzerella (which I made) Roulades with Tomato Fennel salad
I actually worked more with forcemeats and kinda made little platter of my own with my group included: Scallop/Shrimp Terrine with Pasta salad of tomato, kalamata olive, feta cheese, artichoke, & basil; and Southwest Chicken Pate en Croute with Mango Avocado Salsa. Both side dishes were of my creation and were absolutely amazing.
We also went on an Hors d'Oeurve trip for a few days too: Mushroom Garlic Thyme Bouches, Cured Salmon Potato Cakes with Romesco spread, Scallop Seviche in cucumber cups, Caprese bites with a bit of a white balsamic reduction, Crab and Avocado profiteroles (needs more filling =< ), and my personal highlight of BLT Bites! Puff pastry stuffed inside a cherry tomato with bacon mousse and an endive leaf. =3
Then to finish off the last few days of class, we got into artsy stuff. I worked briefly with salt dough and made a quick, simple flower. I delved into Ice carving with my group and it came out nice, even though it looks like a hand giving the finger... with the finger looking strangely phallic, and then my first ever watermelon carving which came out great! I was impressed with myself.
That has been the last class. I'm currently in my final class down in our actual restaurant which is open to the public. I rarely have time for leisure and pictures so it's a bit fast paced. I also have my final Black Box Practical exam on this coming Monday. I'm a little anxious and tense for it. I can do it, though. Just stick with it. Ugh...
Ta-ta for now.
Now, onto my work. I did several things, and I was lacking on taking pictures or I was absent. My group made this amazing cheese platter of three different cheeses that we actually made in class. That was fun, but didn't snap a picture.
And now, just onto the food pics...
Here we have Portabello blue cheese salad with grape vinaigrette, a Smoked Duck with a Poached Pear salad, a Chicken Gallantine/Forcemeat wrapped in a roasted pablano with a side salad with scratch made 1000 Island dressing, and Pesto and Rhubarb Fig Chutney Mozzerella (which I made) Roulades with Tomato Fennel salad
I actually worked more with forcemeats and kinda made little platter of my own with my group included: Scallop/Shrimp Terrine with Pasta salad of tomato, kalamata olive, feta cheese, artichoke, & basil; and Southwest Chicken Pate en Croute with Mango Avocado Salsa. Both side dishes were of my creation and were absolutely amazing.
We also went on an Hors d'Oeurve trip for a few days too: Mushroom Garlic Thyme Bouches, Cured Salmon Potato Cakes with Romesco spread, Scallop Seviche in cucumber cups, Caprese bites with a bit of a white balsamic reduction, Crab and Avocado profiteroles (needs more filling =< ), and my personal highlight of BLT Bites! Puff pastry stuffed inside a cherry tomato with bacon mousse and an endive leaf. =3
Then to finish off the last few days of class, we got into artsy stuff. I worked briefly with salt dough and made a quick, simple flower. I delved into Ice carving with my group and it came out nice, even though it looks like a hand giving the finger... with the finger looking strangely phallic, and then my first ever watermelon carving which came out great! I was impressed with myself.
That has been the last class. I'm currently in my final class down in our actual restaurant which is open to the public. I rarely have time for leisure and pictures so it's a bit fast paced. I also have my final Black Box Practical exam on this coming Monday. I'm a little anxious and tense for it. I can do it, though. Just stick with it. Ugh...
Ta-ta for now.