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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.
These cookies are so adorable and delivers a sweet crunch and a very moist coconut to surround your tongue. My husband loves these but I on the other hand don't eat coconut. They smell so good.
This is a big process and time consuming too. The sponge cake is cut X3 in the shape of the bottom of a boat. Freshly made and frozen chocolate, vanilla and strawberry ice cream is packed in-between the layers of cake.
More sponge cake is cut in two long strips to be the sides of the boat shape. The ice cream is now enclosed within the walls and top layer of sponge cake. Next meringue is applied and also piped in designs prior to torching. Cherries are placed as shown.
Traditionally, the cake is wheeled table-side and the chef torches it before the diners. It is served immediately.
Pastry Arts Instructor Chef Mark demonstrated March 2005.
The same treatment was given to the Bavarian cream. It had not completely set in time for the demo (thus the ragged look), but none of us cared since we got to eat it afterwards...
The finished creme caramel dessert, with mango and raspberry coulis, sliced strawberries, garnished with a gooseberry and a bit of sugar work from the leftover caramel.
Week 2: Sliced Spy apples, tossed with sugar (mmmm!), cinnamon (mmmm!) and melted butter (mmmm!)... guess what we're making?
Tracy and Caterina fill each half of a pastry with whipped cream. Okay okay, we cheated and used an edible oil product substitute!
This pic doesn't do the tart justice. It was GOO-OOD and easy to make.
The textures of the three components perfectly come together and it's a taste of heaven in your mouth. And I don't even like chocolate all that much!
Baker College's new culinary arts school, "The Culinary Institute of Michigan" under construction in downtown Muskegon
A chef teaching a culinary student proper knife techniques. Shallow dof, focus on the teaching chef.
French style vanilla parfait encased in raspberry coulis and chocolate ice cream on a sable dough base. Decorated with french meringue, whipped cream, fruit and chocolate plaquettes. From Chef Jacquy's demo. Using the point and shoot at school - the ice cream doesn't quite look the same after the hour long trip home!
The Faulkner State Culinary Department prepares the meal for Supper on the Sand, which marks the one-year anniversary of the Gulf Coast Oil Spill.
Bedrooms have working fireplaces
Experience a Culinary Vacation in Spain
We Invite You to Join Us for a Savory Cooking School Vacation in Historic Torrox Pueblo
www.spain-vacation-holiday.com/culinary-vacation.html" www.spain-vacation-holiday.com/culinary-vacation.html
The 12-foot-long, 360-pound sturgeon features approximately 700 knives, 400 folks and 600 spoons, with eyes handmade by glass artist Jeremy Sinkus.
Levi and Lori ordered the Banana's Foster...cooked table side....with quite the show...
La Friandise
Culinary school restaurant at GCCC
Panama City, FL
Another dish that reminds me of home (although somewhat remade to my own tastes) is the fish sandwich, simply for being so predominantly available anywhere in the South. For culinary school (with my own twists to it of course), a thick cod fillet is coated in a seasoned bread crumb mixture, deep fried, and dressed up with frilly lettuce, herbed mayo, and a semolina kaiser roll. For a special (and tasty) touch, lemon-flavored greens (lemon dandelion leaves possibly?) and herb chips garnish the plate.