I'm baaaaack!!! Yup, it's been a while, like everyone's excuse, "I've been terribly busy", yeah, yeah, yeah. Whatever. But i'm not gonna promise that i'll be blogging regularly, it all depends on my mood. I'm currently on my summer break from school and been house sitting for almost 2 weeks now because of the renovation going on. So why not start blogging again? And i've got sooo much, trying to make up for the time I was dormant.
This time, i'll be featuring our 12 Culinary Arts students in the morning class who just finished their "Chef of the Day" stuff. It's part of their finals to present their own dishes where they create their own menu, delegate their classmates and present the dishes to guests and enjoy the food in the end. Each student becomes "The Chef of the Day" and they come up with 4-5 or more courses. There were some who really "wowed" me, really made an impression. But overall, they all did well. My boss asked me to take pictures of their presentation, which I really enjoyed because I was able to practice my Food Photography. So here they are. Enjoy!
First is Hector's presentation. Hector is originally from Colombia. So, for his first course, he served Red and Golden Beets Napoleon.
Grilled Salmon with Pico de Gallo and Couscous for main entree.
For dessert, he served Rice Pudding.
Next is Jenri's presentation which is an Italian cuisine. Jenri is currently working at an Italian restaurant in Old Town, Alexandria in VA as a Sous Chef. He is one with the most experience in the kitchen. So this thing was pretty easy for him. He really nailed it.
First course: Tomato-Basil Bruschetta; Pesto Gnocchi.
Main entrees: Roasted Quail served with Risotto and Truffled Mushroom sauce.
Pan seared Halibut with Swiss Chard and Coulis.
Dessert: Rich and Dark Chocolate Cake with Chocolate Mousse frosting.
The third presentation is by Elena which is an Australian cuisine. She's currently working at the Australian embassy and probably found inspiration from her colleagues. She had asked her boss to come for her presentation.
First course: Butternut Squash soup; Coconut Shrimp.
Entree: Grilled Australian Lamb Chops.
For desserts, she didn't really stick to the Aussie theme because she served Pavlova with fruits while the other one is like custard.
Next is Adriana. Adriana is a native of Mexico. She works as a personal chef right now. Her menu didn't really have a theme.
First course: Chile Relleno; Italian Arancini with Tomato sauce
Poached Fish with Lemon Butter sauce
Mini Cakes with White Chocolate Glaze
Table setting courtesy of Jose
Adriana during her presentation.
I'll be featuring the next four students on my next post. Stay tuned! :)
Pregateste-ti Masina de Vara
1 year ago