View allAll Photos Tagged culinaryschool
I'd never tasted a Reuben sandwich before. Or corned beef. Or sauerkraut. Shameful, really. The rich corned beef and sharp bite of sauerkraut work beautifully with slices of dark marbled rye bread and a slathering of homemade thousand island dressing. Pan-grilling and baking melt the Swiss cheese into all the other flavors for a wonderful experience. After tasting a proper Reuben, it's easy to see why it's considered a classic.
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
This was one of the single most fantastic dishes I've eaten since culinary school started. The meatballs were seasoned and cooked perfectly, tender yet still bound together. The marinara was sweet, tangy, very tomato-y, with a slow heat. The herb-butter-brushed toasted hoagie bread soaked up as much of the excess delicious sauce as I could possibly ask for and still maintain structural integtrity, and the mozzarella broiled over top of everything added a richness that complemented the meat and cut a bit of the sauce's acidity perfectly. I'll never buy pre-made marinara again.
Orange Chai sorbet, vanilla chiboust, meringue in an orange shell, served with lady finegrs and an orange chip - Restaurant Production Pastries CIA
Students at Arizona Culinary Institute 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.
Amazing what eggs, cheese, butter and flour can make. Chef
demonstrated this magnificient savory souffle`. As soon as it is removed from the oven, you serve it to your guests. February 2005.
Today at culinary school I made an almond frangipane cake with French almond buttercream and frangipane filling.
340/365
For anyone not in the know about the Monte Cristo, the easiest way to explain it is a combination of French toast (minus spices) and grilled ham and cheese. A fan of either of those would be a fan of this sandwich. Turkey, ham, and Swiss are wrapped in slices of thickly sliced white bread, dipped into an egg batter, and pan fried until golden brown and deliciously melty.
When I was last by this site a month prior there was still the old mall parking lot here. Now that is gone and the foundation work is progressing on Baker's new Culinary Arts Building.
Behind the foundation is the new Sidock Building now with a brick facade.
These are Caitlin's two creations. Ask her sometime about the significance of the inward- and outward-facing strawberries, their juxtaposition a reminder of the inescapable duality of man's struggles both within and without. Or just eat a slice.
Isaac Halwani loves trying new foods and putting together special meals and dishes for his family
For more deatil visit at :- www.facebook.com/isaachalwani
This terrace is the largest has has views of the countryside, pueblo and the sea.
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
Pro Baking and Pastry II Certificate. Carol Cotner-Thompson also instructed this second phase of the program. I had an equally amazing experience as in Pro I and was so sad, yet excited at the same time, once I completed the program. Thank you again to Carol and my wonderful partners Ed and Erin!
Bunny's glad this second course is finished. He was starting to gain some weight!
(Hooray! I've finished my second set of 14 weeks at the culinary school…only 28 more "sweet" weeks to go!)
347/365
One of the resident Chefs and a couple of the students (myself included) found out today was one of the faculty member's (Erin) birthday and wanted to make her a surprise cake. She helps keep the school running smoothly and is just a pleasure to be around because of her upbeat attitude and unconditional support of everyone there. A couple of the students tackled the buttercream and a raspberry coulis filling to go between the cake layers while Chef whipped up the roses and leaves and I piped out chocolate music notes. Erin was a music major in college and will be leaving us soon to move on to a job as a music teacher... we're all very happy for her but sad to see her go at the same time.
The first ingredient of another experiment of mine in culinary school. This layer of red-skinned plums is set atop a very thin covering of spiced veal stock, speckled throughout with freshly-grated orange zest. (Other layers include thinly-sliced braised beef tongue that was brined for two days in an Asian-flavored solution, fresh mangos, shiitake mushrooms, and more of the same citrusy stock to hold them all together.)
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.