lobsterandgrits.blogspot.com
Lobster and Grits: Pavlova and a Pig Roast
http://lobsterandgrits.blogspot.com/2010/04/pavlova-and-pig-roast.html
My adventures in culinary school. Pavlova and a Pig Roast. After completing my most stressful practical yet at JWU on Friday, I spent this weekend enjoying good food with good friends. I celebrated my birthday and spent my Saturday afternoon with one of my favorite people (and favorite Baking and Pastry students). 160; Our birthdays are only a few days apart so we decided to bake something together, and she recommended a. Three-layer berry and brown sugar pavlova. My Big Fat Greek Wedding,. And you̵...
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Lobster and Grits: February 2010
http://lobsterandgrits.blogspot.com/2010_02_01_archive.html
My adventures in culinary school. Sometimes, when I'm at the grocery store I must forget that I live alone because I come home with enough groceries to stock the Johnson and Wales store room. And towards the end of last week I bought 8 bananas because they were on sale. As I said above, I live alone. What am I going to do with 8 bananas? Well, I made two of my favorite banana dishes and attempted to write recipes for them. I could hardly tell a difference. Banana-Walnut Stuffed French Toast. 8226; Whisk ...
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Lobster and Grits: October 2009
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My adventures in culinary school. And here's a small sampling of the dishes we sent out. These pictures were taken on the first day of plating so they improved after this, but you get the idea. Pork au Lait atop braised potatoes with red cabbage. Braised lamb over spatzle with red cabbage. White veal stew with red cabbage and asparagus. With entirely new subject material, comes a new uniform. We have all shed our chef whites and traded them in for white button-ups, black pants, and black service apro...
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Lobster and Grits: True Life: I’m a restaurant intern.
http://lobsterandgrits.blogspot.com/2010/06/true-life-im-restaurant-intern.html
My adventures in culinary school. True Life: I’m a restaurant intern. So yes, I am now a restaurant intern although I feel more like an apprentice. I’m learning so much already, and I feel spoiled to have the opportunity to work with such wonderful people every day at. Cook and Brown Public House. Sirloin tip steak, cherry tomato-bread salad, grilled scallion relish and parmesan. Fried green tomatoes, house-made Tabasco mayo, and mizzuna. Pan roasted chicken, lentil salad, shaved fennel salad. Enjoy you...
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Lobster and Grits: April 2010
http://lobsterandgrits.blogspot.com/2010_04_01_archive.html
My adventures in culinary school. As I mentioned before, the menus for the class are broken into clusters of recipes that relate to each other. I was assigned the turkey platter for our first buffet, but for the second buffet I was assigned my favorite platter of the entire garde manger menu: the lobster platter. Why do I like it so much? I tried to get a picture of our entire buffet but this was the best I could do. It's neat to think that our class this together all by ourselves! Winter in New England.
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Lobster and Grits: January 2010
http://lobsterandgrits.blogspot.com/2010_01_01_archive.html
My adventures in culinary school. Foie Gras Sliders: Sun Winefest 2010. This weekend I was given an incredible opportunity through Johnson and Wales to attend the 2010 Sun Winefest at Mohegan Sun for their celebrity chef night. Around 38 students boarded the special functions bus yesterday afternoon to head down to Connecticut, all carrying our perfectly pressed chef's coats on hangers so they wouldn't get wrinkled on the way there. There are a few additional pictures from my labs which are not included ...
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Lobster and Grits: March 2010
http://lobsterandgrits.blogspot.com/2010_03_01_archive.html
My adventures in culinary school. The Garde Manger Brigade. Garde Manger is nearly half over, and I now feel like I can refer to my classmates collectively as a brigade rather than individually as classmates. My chef works us, and he works us hard. He's not afraid to yell at us which is a change from previous classes. Production is I-N-T-E-N-S-E. I fall asleep at night with, "Come on people! Culinary Escapades on the Cape. Now that's a way to spend a weekend. We all scream for.aspic? Today was another cu...
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Lobster and Grits: September 2009
http://lobsterandgrits.blogspot.com/2009_09_01_archive.html
My adventures in culinary school. The Good, the Bad, and the Ugly. This week has been full of ups and downs, but I'm the kind of person who would rather end on a high note, so I'm leaving "the good" for the closing of this entry. But first. And you know what that means? All of them will be in the sink eventually which means they must be scrubbed, rinsed and sanitized. Aside from that, this week has been packed with incredible learning opportunities. Johnson and Wales has so many unique organizations ...
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Lobster and Grits: November 2009
http://lobsterandgrits.blogspot.com/2009_11_01_archive.html
My adventures in culinary school. Maitre d' and a Buffetier. I can't even imagine how strict they are going to be on us in our sophomore level dining room class. On the downside, we did have to wear hairnets for the first few days of class (as if our uniforms weren't unflattering enough.) So here I am with two of my closest friends here modeling our oh-so-attractive hair nets. Thankfully, chef has laxed up and doesn't require us to wear them anymore. Subscribe to: Posts (Atom). View my complete profile.
