Tag Archives: Culinary School

American Artisan Breads

-Cottage Cheese Dill Bread
-Hamburger Buns
-Beer Bread
-Corn Bread
-New York Deli Rye
-Whole Wheat with Pecans and Golden Raisins


Some of the Bread 



What is better than fresh baked Beignets. Nothing. They are a little bit of heaven on earth.

Cottage Cheese Dill Bread

Cottage Cheese Dill Bread

Look at these beauties. They were as delicious as they look!

Hamburger Buns

Hamburger Buns

Hamburger Buns! I personally made these. They were very yummy.


Now I was not responsible for the meat, but that’s how I like my hamburger. Charcoaled. Black. Rock Solid.



The Hamburger is all dressed up and ready for my belly.

Beer Bread

Beer Bread

What is beer bread you ask? Well it’s bread made with beer dummy.
What does it taste like you ponder? Bread mostly. There was a slight beer taste, but it wasn’t the most pronounced flavor.

Corn Bread

Corn Bread

Corn Bread, you say? I know I didn’t believe it either. This bread had a nice corn flavor without the “cornbread” texture. It was very tasty.

New York Deli Rye

New York Deli Rye

Look how cute it is! I loved this bread. It was the perfect rye bread! Yum Yum Yum!

Whole Wheat with Pecans and Golden Raisins

Whole Wheat with Pecans and Golden Raisins

This bread was not as sweet as you might expect. It was very nice when I toasted it an added some cinnamon sugar. It was also good just as is. I ate most of this one by myself. It was that good.


Artisan Breads Week 1

The first week of the new quarter is always exciting, and this one was no exception. I am really excited for this class because I LOVE bread. Carbs are my favorite, and bread is the king of carbohydrates.

Chef started this week with some experiments.


We had to hand knead this bread for about 15 mins. Which really wasn’t that bad. It was kind of nice actually. Relaxing even. It’s also a good work out.


See. All that work was worth it.


This is the batter for the other experiments. We basically made terrible bread 4 ways.


The yellow one is made with cake flour. I was responsible for this one. Chef made fun of me, because it was super liquidy. Even more than usual. I measured it. I really did. I don’t know what happened.


Terrible Picture of Me with the Terrible Bread

Please don’t be scared off by my face.


So here’s the normal bread. Made with normal procedures and normal flour. It turned out well, except it over fermented.


Here’s Shannon sniffing some yummy Manchego cheese. It’s so good. I could eat it by the wedge. We made some Lavosh on the second day which we topped with this cheese.


Here’s the Lavosh cooking! Lavosh is a flat bread, and while we didn’t stick to traditional toppings, it was still delicious.


This one is black sesame seeds, cayenne pepper, and the Manchego cheese. My dad ate almost all of it in one day.


This one has my favorite herb, Cilantro, sea salt, and the Manchego cheese. My mom downed this one almost as fast as my dad did the other one. Needless to say they were both a huge hit.

It was a good first week, and I’m looking forward to learning more about bread!

American Regional Final

We were given the option of 3 menus that we would draw from and cook. Each menu had one item we had never made before.

My menu was:
-Poblano and Potato Soup
-Mesclun Salad with Cranberries and Apples
-Tandoori Chicken (This was the item we had never made before)
-Rice Pilaf
-Sauteed Green Beans
-Peach and Blueberry Cobbler

We were partnered with people we had never worked with either. My partner was really nice and we worked really well together.  We got a 98! We were also the second team finished.


The Final Line Up



Poblano and Potato Soup

I mentioned before that I adore this soup. The only problem we had was the soup was a little to thick and it was under seasoned.

Mesclun Salad with Cranberries and Apples

Mesclun Salad with Cranberries and Apples

This salad is one of my favorites. I love the dressing paired with the apples. The only problem with it was the knife skills.


Tandoori Chicken with Rice Pilaf and Sauteed Green Beans

Chef said that normally students mess up the Tandoori sauce by over-reducing it. We didn’t though! The rice pilaf and green beans were perfect.

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

I made a special whipped cream to go with the cobbler. It was loaded with Brandy. The cobbler was amazing. 

We also had to do knife skills. My knife skills suck. Really really suck. I use my knife to cut butter, that’s really it.



So here is my tray. I got an 85. Which isn’t terrible, but I did better in the past. I had some issues withe potatoes (both the tourne and the allumete) I also didn’t mince the garlic enough.

Advanced Patisserie Final

I was terrified of this final. We not only had to assemble and decorate a cake, but also do a plated dessert. I got a 95 which I was really excited about! (The cake had a few issues)



I made Madeleines, a caramelized poach pear, and a raspberry macaroon with creme brule filling. This part was perfect!



This is the cake I made for my final. It looks like flowers threw up on the cake, but chef wanted a lot of flowers. The piping needs a lot of work too.

Over all I learned so much in this class and I’m really excited by my progress!

Hawaiian Style Steamed Red Snapper

-Crispy Spring Rolls with a Spicy Pineapple Sauce
-Spam Musubi
-Chinese-Style Steamed Red Snapper
-Steamed Japanese Rice
-Vegetable Tempura
-Char Sui


The Line Up (and Valentina)

This was a crazy night! I made the snapper!

Crispy Spring Rolls with a Spicy Pineapple Sauce

Crispy Spring Rolls with a Spicy Pineapple Sauce

These were amazing and so was the sauce. I wanted to eat them all.

Char Sui

Char Sui

Char Sui is a pork dish that’s flavored with ginger among other spices. I plated it on the vegetable tempura, because we ran out of rice.

Spam Musubi

Spam Musubi

I actually liked this dish. I liked spam. Even better, my family loved it.

Me with the Fish!

Me with the Fish!

That is a salmon. I had to scale him, which was an interesting experience. The scales like to fly off at weird angles and get everywhere. Even when the scaling is done in a trash bag.



After I scaled him, I steamed him with veggies. After he was steamed, I heated up some oil until it was smoking. Then I poured it over him! It was so cool! Here he is all dressed up.


He was delicious. Chef offered us extra credit to eat one of his eye balls. Seeing as this was something I would never do in real life, I decided to do it. That was a mistake. Fish Eye Ball tastes like straight up fish oil. That’s not terrible if you like fish, but I don’t. There was a moment when I couldn’t get the fish down my throat, but I wasn’t going to spit it out so I was just holding it in. Everyone was watching me just hold it in my mouth. It was terrible. There’s also this hard chalky part to the eye ball which is actually a fish cataract. The fish taste wouldn’t leave my tongue all night.


Robin kissing Mr. Fish

Hawaiian Ahi Poke

-Ahi Poke
-Caramelized Salmon with a Orange-Shoyu Glaze
-Lemongrass Buerre Blanc
-Sauteed Mixed Vegetables
-Steamed Japanese Rice with Fired Basil Leaves
-Pineapple Fritters with Maui Mango Sauce


The Line Up

Hawaii! Did you know that there is nothing native to Hawaii? Everything has been brought in.

Ahi Poke

Ahi Poke

Ahi Poke is a marinated, raw, sashimi grade tuna dish. We paired it with some fried wanton wrappers. It was an interesting dish. I’m not a big fish fan, and it has a really strong fish flavor. The tuna was GIANT.

Caramelized Salmon with an Orange Shoyu Glaze with Lemon grass Buerre Blanc, Sauteed Mixed Vegetables, Steamed Japanese Rice, and Fried Basil Leaves.

Caramelized Salmon with an Orange Shoyu Glaze with Lemongrass Buerre Blanc, Sauteed Mixed Vegetables, Steamed Japanese Rice, and Fried Basil Leaves.

Shoyu is another name for Soy sauce. The salmon was really good. Frying the basil was a scary experience, because of the high water content in the basil leaves, they pop when you put them in the hot oil.  When you make the rice, you have to rinse it very very very well. I spent maybe 15 mins just washing it.

Pineapple Fritters with Maui Mango Sauce

Pineapple Fritters with Maui Mango Sauce

These were really good. (I sliced the pineapple and that was a pain in the butt, but it was worth it) They had a cinnamon sugar added to the dough that went really well with the mango sauce. We made the mango sauce by scratch too!