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The 2010 CMC exam at The Culinary Institute of America

A competitor in the field team cooking challenge plates dessert (Photo credit: McCann Worldgroup)

The 2010 CMC exam at The Culinary Institute of America

The 2010 CMC exam at The Culinary Institute of America

Stuffed with crab/shitake mushrooms/spinach on a bed of sesame rice noodles and julienne veg with a shichimi beurre blanc

Food by Will Aghajanian

Lauren turns 21 and 124 throws a dinner party to celebrate. Beurre blanc, stuffed mushrooms, and engaging conversation! Who could ask for more? Well, if you did, we were prepared: the best cake ever. Happy birthday, Lauren - you don't look a day past twenty.

 

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A night at Hashi Cooking, run by Reiko Hashimoto-Lambert, in Wimbledon.

 

Blog post at Tamarind and Thyme.

One of the volunteers plates the jicama slaw for the entree.

Plating to the Bed & Breakfast Theme

The 2010 CMC exam at The Culinary Institute of America

Seattle, Washington

Who doesn’t like brownies… If you have a sugar tooth and your normal I’m sure you’ve had them. But as you get older you try to avoid your sweets. I will tell you these were some of the most yummy caky kind of brownies… light with a nice chew on the inside they were so good!

The ribeye served on New Years Eve.

We generally plate the salad with the entree, but this salad was sensational and deserved to stand alone. Plus it was cold and our entree was hot. The dressing included mayo, whole grain mustard, sherry wine vinegar, and balsamic pomegranate.

A private chef and I, did some teaser promo stuff for his menu

Lemon meringue tart with raspberry coulis and pastry cream

The 2010 CMC exam at The Culinary Institute of America

Pan-Seared Scallops, Baked Kale & Honey-Onion Chutney

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