Culinary School Update: El Fin
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As I mentioned the other week, I am all done with school! It’s bitter sweet- I LOVED school and almost all of my chef instructors and classmates, but it’s certainly nice to have a little more time on my hands, and I’m excited to see what’s next! If you are new around WJWE, here is where I quit the corporate word, this is my culinary school adventures part I, here is part deux and here is all about my international class! The last class we took was buffets and catering so we did a lot of cooking for the masses, practicing restaurant orders, etc. etc! Click on the thumbnails below to enlarge the photos, and as always let me know if you have any questions!
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- Cobb salad!
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- Quad of sandwichesp reuben, club, veggie panini and tuna!
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- Cheese sampling day aka best day ever.
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- Eggs benedict on egg day.
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- Love these ladies!
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- It’s always important to taste test your food before serving!
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- We. Love. Cheese!
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- In case you were worried about us working too hard, there was some downtime too!
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- We’ve got lox! Housemade lox.
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- Is that not the prettiest fruit platter you have ever seen??
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- Serving up the peons- I’m on the end!
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- Plating steaks.
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- Fruit tart for dessert!
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- Crabcakes and Steak!
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- Pâté en Croûte- looks cool, tastes gross.
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- Garde Manger mirror presentation.
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- Practicing melon carving!
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- Mussels in a white wine butter sauce.
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- Fry, baby, fry!
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- Tasty crepes.
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- Perty deviled eggs.
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- Roasted Veggies- all hand cut of course!
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- Brussels Sprouts at the Thanksgiving Buffet
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- Delicious crab cakes make by yours truly!
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- Fried turkey and stuffing at the Thanksgiving buffet!
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- Oliver man handles the meat!
Mazel!
Amy
