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Week 4: No take-home goodies tonight. :-( We are learning the basics of cake decoration instead. The cake dummy and turntable are in the background, and some of the ingredients for royal icing are in the foreground.
Today at the culinary school I learned all about chocolate…YUM!
(This is tempered chocolate)
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Students at Casa Cebadillas stay in a traditional town house. This bedroom has a small terrace and a spiral staircase up to the large terrace. The sofa makes into two additional beds so technically you could sleep 10 people.
Experience a Culinary Vacation in Spain
We Invite You to Join Us for a Savory Cooking School Vacation in Historic Torrox Pueblo
"http://www.spain-vacation-holiday.com/culinary-vacation.html" www.spain-vacation-holiday.com/culinary-vacation.html
Professional Baking and Pastry I Certificate. Carol Cotner-Thompson was my amazing instructor who taught so much more than just techniques and methods of the professional baking and pastry world. She had such passion throughout each and every lesson and offered insight that I cannot even begin to thank her for. Thanks to Carol and my partners for a WONDERFUL learning experience! It definitely made the commute to Culver City well worth it!
Chef Rock shows us some quick and simple ways to attractively plate a dessert. She has raspberry in one squeeze bottle and mango in the other.
Students at Casa Cebadillas stay in a traditional town house. The town house has two salons.
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" www.spain-vacation-holiday.com/culinary-vacation.html
ACI students participated in a blind wine tasting given by Mark Pope with Valley of the Sun Fine Wines. Six bottles were completely covered so that students had to guess what they were tasting. Mark held the tasting to educate students about how different even the same varietal can taste. He made the point that you can never definitively say that you don't like any one varietal as each has a wide range. Despite glasses of Sauvignon Blancs and Semillons, all of the wines that students tasted were Chardonnays! You, also, can expand your wine education here at Arizona Culinary.
photo, food, and recipe by me ^_^
We were given creative freedom to cook a Cornish game hen in any way we liked, and I chose to wrap mine in banana leaves with banana pip tea, scallions, ginger, and salt and steam until just cooked through.
At another FPS graduation. A lot of good stuff again but now I got to enjoy it since I wasn't the one graduating this time around. :)
My finished (and rather messy!) swiss roll! It ended up being the birthday cake for my friend Shari!
Danish - Sweetened Brioche` rolled up and placed into a bottom layer of brioche`. Baked and then brushed with hot apricot, rum & 10X icing. Finished by sprinkling lightly toasted almonds on the top.
Today we had to plate a laminated dough for pastry school. This is a puff pastry diamante with poached pears (marsala wine and a simple syrup), and a vanilla pastry cream for the filling.
p.s. my whole class and Chef have adopted Bunny as part of the class ;)
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I was one of the 6 students hand selected from the entire Culinary School to be part of a pop-up restaurant.
Royal Hiney was kind enough to sharpen my knives for me.
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Made from a few ingredients which harden but is still extremely fragile, pastillage` is used to create a centrepiece or a holder for desserts. I am quite pleased with this piece.
I use this photo as my Avatar. The fruit is colored marzipan. My grapefruit is rather large though. Artistic License! February 2005.
The 12-foot-long, 360-pound sturgeon features approximately 700 knives, 400 folks and 600 spoons, with eyes handmade by glass artist Jeremy Sinkus.
Foreground - Fattoush... Toasted Bread Salad, made with Nane Lavash (Taftoon, or Flat Bread), romaine lettuce, cucumber, tomato, green onion, flat-leaf parsley, mint, bell pepper, and salad dressing. Background left - Apples in Orange Juice. Background right - Muhammara... Red Pepper and Walnut Dip. Made with bell peppers, walnuts, bread crumbs, pomegranate molasses, lemon juice, cumin, crushed red pepper, salt, pepper, and olive oil.
Finished Paris-Brest. Pate a choux baked with sliced almonds, filled with hazelnut diplomat cream and topped with powdered sugar.