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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!)
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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.
Chef Foote demonstrates how to make a classic Ahi Tuna Roll and also gives great tips for making any kind of sushi roll in one of Arizona Culinary Institute's extra cirricular classes held exclusively for ACI students and alumni.
Focaccia pizza brushed with garlic olive oil and topped with caramelized onions, roasted garlic, tomatoes, herbs, and cheese.
Finished Paris-Brest. Pate a choux baked with sliced almonds, filled with hazelnut diplomat cream and topped with powdered sugar.
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
We made the pie dough last week and kept it for this week's class. There are about six apples stuffed into each pie.
I'm planning to make a big batch of biscuit dough, freezing separate portions, and baking fresh biscuits in the morning for breakfast.
The City College of San Francisco Extension Project has now reached the other end of the block. Here a CSG poses for a picture as a construction crew works behind & above him.
Pate brisse with egg, flaky crust unbaked shell is filled with pastry creme Normande, which is a very rich. Made mostly of cream and egg yolks, sugar and a tad of calvados or brandy. Sliced apples on top…dots of buter and sugar. Baked and brushed with hot apricot glaze. Let it sit thirty minutes before slicing. I understand it will be hard to wait but oh so worth it.