chefmaddog.blogspot.com

Chef Maddog

Thursday, April 10, 2008. I am taking a break from culinary school but will resume in the fall or winter. I have had an absolute blast with my class and chef instructors and it's great knowing what I was put on earth to do. Unfortunately sometimes life gets in the way and you have to make some sacrifices to keep your dream alive. And so it goes. Thanks to Janet, Amy, Miriam, Shonna. Jennifer and everyone at Kitchen Academy for helping me out so much. You guys rock! Thanks to my classmates;. We met during...

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Chef Maddog | chefmaddog.blogspot.com Reviews

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Thursday, April 10, 2008. I am taking a break from culinary school but will resume in the fall or winter. I have had an absolute blast with my class and chef instructors and it's great knowing what I was put on earth to do. Unfortunately sometimes life gets in the way and you have to make some sacrifices to keep your dream alive. And so it goes. Thanks to Janet, Amy, Miriam, Shonna. Jennifer and everyone at Kitchen Academy for helping me out so much. You guys rock! Thanks to my classmates;. We met during...

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Chef Maddog | chefmaddog.blogspot.com Reviews

https://chefmaddog.blogspot.com

Thursday, April 10, 2008. I am taking a break from culinary school but will resume in the fall or winter. I have had an absolute blast with my class and chef instructors and it's great knowing what I was put on earth to do. Unfortunately sometimes life gets in the way and you have to make some sacrifices to keep your dream alive. And so it goes. Thanks to Janet, Amy, Miriam, Shonna. Jennifer and everyone at Kitchen Academy for helping me out so much. You guys rock! Thanks to my classmates;. We met during...

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chefmaddog.blogspot.com

1

Chef Maddog: February 2008

http://chefmaddog.blogspot.com/2008_02_01_archive.html

Thursday, February 28, 2008. Day 36 - Salmon. Today we got to fabricate a salmon. These guys have a ton of meat on them. We only used a small portion and saved the rest for other dishes down the road. First up was. Grilled Salmon Cakes with a Whole Grain Mustard Emulsion and Frisee. Chef Reyes said it was very tasty. Then came. Grilled Salmon with Maitre. Butter, Minty Peas and Mashed White Rose Potatoes and Sunchokes. The potatoes and sunchokes. Came out great but I left them in a. Sauteed Snapper with ...

2

Chef Maddog: December 2007

http://chefmaddog.blogspot.com/2007_12_01_archive.html

Saturday, December 15, 2007. This is one of my favorite recipes for the holidays. 1 cup of water. 1 tsp baking soda. 1 cup of sugar. 1 cup of brown sugar. 2 cups of dried fruit. Sample the tequila to check quality. Take a large bowl, check the tequila again. To be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. Turn off the mixerer thingy. Mix on the turner. Los Angeles, CA, ...

3

Chef Maddog: Day 60 - Finals Day 5

http://chefmaddog.blogspot.com/2008/03/day-60-finals-day-5.html

Saturday, March 29, 2008. Day 60 - Finals Day 5. Today is the last day of finals. First up was. You basically pound the pork tenderloin flat, bread it and then pan fry in a little bit of oil. I added anchovies, lemons and capers to the top. Both chefs liked the dish. This came out great as well. I could have simmered for another 5 hours but I thought it came out pretty tasty. The last dish I present in PCA2 would be. Subscribe to: Post Comments (Atom). Day 60 - Finals Day 5. Day 59 - Finals Day 4.

4

Chef Maddog: Day 59 - Finals Day 4

http://chefmaddog.blogspot.com/2008/03/day-59-finals-day-4.html

Saturday, March 29, 2008. Day 59 - Finals Day 4. Today we had to present a 3 course meal. First up was. This is something I don't eat very often and the times that I have, I haven't found a consistent flavor. Therefore it was a little difficult for me to get the right combination of the Mirin. And the Soy Sauce. But when I turned it in, the chefs both seemed to like it. Sorry there is no picture. Shrimp and Vegetable Tempura. It's scary how much I like making duck and making the sweet/sour gastrique.

5

Chef Maddog: March 2008

http://chefmaddog.blogspot.com/2008_03_01_archive.html

Saturday, March 29, 2008. Day 60 - Finals Day 5. Today is the last day of finals. First up was. You basically pound the pork tenderloin flat, bread it and then pan fry in a little bit of oil. I added anchovies, lemons and capers to the top. Both chefs liked the dish. This came out great as well. I could have simmered for another 5 hours but I thought it came out pretty tasty. The last dish I present in PCA2 would be. Day 59 - Finals Day 4. Today we had to present a 3 course meal. First up was. This is a ...

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chefmaddog.blogspot.com

Chef Maddog

Thursday, April 10, 2008. I am taking a break from culinary school but will resume in the fall or winter. I have had an absolute blast with my class and chef instructors and it's great knowing what I was put on earth to do. Unfortunately sometimes life gets in the way and you have to make some sacrifices to keep your dream alive. And so it goes. Thanks to Janet, Amy, Miriam, Shonna. Jennifer and everyone at Kitchen Academy for helping me out so much. You guys rock! Thanks to my classmates;. We met during...

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