The first day we came into class we did something completely unexpected: A mystery basket challenge! We received a whole chicken, Quinoa, Green Beans, mushrooms fennel and beets on the main list of must-use. We also had access to a limited cart with items like orange, onion, bell pepper, oils and spices. We needed to create an appetizer and entree dish. I ended up making a garlic-pepper chicken garnished with blanched lemon zest on a bed of Sauteed Quinoa (with garlic, bell pepper, mushrooms, onion and chili powder in butter) and buttered green beans for the entree and a roasted Beet and Fennel Salad for the appatizer.
Entree Plate
Appetizer Plate
From there the class turned into what it was really meant to be. This class was meant to teach us to refine the skills learned in all the other classes, and to take those skills to new levels. Once we refined our skills we went into how to make our food both beautiful and delicious at the same time by studying other chefs work and applying that to our own food. Below are pictures of the work done:
Week Two:
Week Four:
Week Five - Midterm (Apples 3 ways)
Week Seven (Asian Food)
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