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or elephant ears.
Friday was refrigerator clean out day. I ended up taking home palmiers, ladyfingers, eclairs. cream puffs, and a large napoleon. Not much left today!
This is Ashley. She is trying to help me learn Spanish. She can always be found either hard at work or snapping pictures with her phone.
A few of my practice attempts at piping icing decorations. Rosettes are at the top, shells in the middle, and hearts at the bottom.
HRC Academy students in their 3rd semester, at the brand new teaching restaurant of Talents in Sofia, Bulgaria
chicken breast flattened and stuffed with ricotta cheese, mushrooms, and roasted garlic.
broccoli rabe, just wilted.
layered veg behind rabe (top to bottom): lobster mushrooms, caramelized onions and fennel, julienned broiled tomatoes.
fennel demi sauce (brown)
beurre blanc (white)
Slightly sweet and hot Italian sausage piled up with onions and green bell peppers on a toasted hoagie roll, with chips and a sprinkling of fresh parsley.
This was my final for Intro to Baking & Pastries. It's a peach high ratio cake, filled with a raspberry purée, and covered in a raspberry-peach Italian buttercream.
Chicken Galantine with Cumberland Sauce. Made with chicken, egg white, cream, salt, pepper, ham, pistachios.
Cumberland sauce. Made with port wine, black current jelly, lemon juice, orange juice, lemon zest, orange zest, mustard, cayenne pepper, ginger, salt, and pepper.
Baker College's new Culinary Institute of Michigan in downtown Muskegon. This was taken the day of the ribbon cutting in September 2009.
Pears poached in simple syrup, vanilla bean, star anise and some liquor. Pate sucree, sweet pastry dough, frangipane and the poached pear halves placed flat side down. Bake then brush with hot apricot glaze. Garnish with freshly chopped pistachios. Incredible flavor.
Three layers of lightly toasted white bread, stacked high with crisp lettuce, juicy beefsteak tomatoes, shaved turkey, and savory bacon, seasoned with a spread of homemade mayonnaise.
This masterpiece of a sandwich is one of my favorites, both because it's delicious and because of its Southern roots. Instead of the usual muffaletta bread, this one is made with grilled ciabatta, slathered with herbed compound butter and a highly seasoned green olive relish. Layers of tightly pressed shaved salami, ham, and hot cappicola are melted in between creamy provolone cheese. It's salty, succulent, and one of the best tastes of New Orleans that can be found in the north.
Lyon is known as the culinary capitol of France for good reason. A gaggle of famous chefs who have helped define French cuisine over the past century have called Lyon home. The cooperative market where I took this image was started by celebrated French chef Paul Bocuse.
The French Culinary Institute's Classic Culinary Arts program offers 6-month full-time day programs, as well as 9-month evening programs.