Monday, July 11, 2011

Chef of the Day- Part 3

First up is Yvette from Puerto Rico...She prepared dishes from her country such as Mofonggo and Deep fried Pork...I was very impressed with her Flan (Custard) because of its smooth texture...It was very rich and creamy, yum!

Her table setting by Jose

Slaw Salad

Arroz con Guandules with Fried Pork

Mofonggo cups con Camarones and Virgin Pina Colada

Individual servings of Flan and Family Style Flan

Next is Yin from Shang Hai, like most students did, she also prepared dishes from her country, a traditional Shang Hai cuisine...Well, what can you expect from a Chinese restaurant? They always have dumplings, steamed or fried, which I really love...Yin prepared Pork dumplings with broth. I didn't get to try it because of the filling. But I tried her dessert which is the Glutinous Rice balls rolled in Coconut flakes. I also had her Beef Curry which was really delicious.

Pork dumplings in broth

Lap Cheong stuffed Potato

Beef Curry with Steamed Rice

Glutinous Rice Balls

Next is Jose from Peru...He works as an on call server and he did most of the table settings for his classmates...For his appetizers, he prepared Mussels with Corn and Tomato relish...He also had Peruvian Ceviche with Posole...

Rice with Veggies; Ceviche

Papas A La Huancaina

Bacon wrapped Pork Tenderloin

And last but not the least is Jaime, who is a native of Bolivia...He prepared Bolivian cuisine...He is a restaurant owner in the neighborhood...

Shrimp with Potatoes for appetizer

Beef Tongue with Sweet Potato and Posole

For dessert, it's like a Pear Upside Down Cake

The students' presentations went really well...They presented cuisines from their country which, I guess, is very comfortable and easy for them...Some were mediocre in the palette, some were pretty to look at, some were quite "weird" looking, some were really well executed and some were professionally presented...Overall, they all really did a great job...I wonder how many of them will consider this as their career...That's a lot to think about because working in a real kitchen is no joke...It involves a lot of physical labor, as well as, mental stability...Goodluck!!!

Congratulations Culinary Arts students 2010-2011!!!

Thursday, July 7, 2011

Chef of the Day-Part 2

This is the continuation for the "Chef of the Day" presentation. This time, i'm featuring the next four students and the last four on my next post.

First is Ana from El Salvador. She's currently working as a Kitchen Manager in a restaurant. In my opinion, she is the most talented and experienced of all. I say this because i've seen her creations and she possesses the right attitude towards work. She made most of her classmates' desserts because she is quite artistic. Her presentation is one of my favorites.

Top: Ana's menu and table setting; Below: Ana's presentation

Appetizers: Mini Crabcakes with Guacamole; Grilled Radicchio with Grapefruit salad

Main course: Surf and Turf with Bok Choy

For dessert, she made and frosted her own cake.

Next student is Gigi who is from West Africa. She prepared dishes from her country.

Gigi's menu.

Tomato Salad and Coleslaw for First course.

She also made Fufu with Shrimp and a type of Greens only available at specialty stores.

If i'm not mistaken, these are Lamb Kebobs with salsa.

Seared Bass with Cabbage.

For dessert, she had classic Strawberry Tart.

Next is Qian who is from Beijing, China. She presented traditional dishes from her city. She was not able to attend the graduation because she had to move back to her country. But she was able to complete all the requirements needed to graduate. So, she's considered a graduate, too.

Tofu dishes with pickled veggies on top.

Sauteed Snow Peas and Rice Salad on Cucumbers

Braised Pork.

For desserts, she prepared these gelatin hearts, puff pastry napoleons and a Roll (not pictures)

Last but not the least is Jennifer. She's from DC and presently working for an Assisted Living establishment in Chevy Chase. She presented Southern cuisine.

Her table setting aranged by none other than Jose.

For her first course, she prepared Corn bread and Braised Greens on the right for salad.

Main course, Prosciutto wrapped Pork Tenderloin with Mushroom Ragout & Cheese Grits

Lemon stacked Cake with Blueberry coulis for sweets.