Chicken Fricasse

Coq Au Vaun with Pearl Onions

Rack of Lamb!!!

Rack of Lamb with Panko Bread Crumbs and Roasted Winter Vegetables

Beef Bourguignon

Fresh Pasta!!!

Ricotta Cheese Ravioli filling

I added Spinach powder to give to a green color

Ravioli with Parsley Ricotta filling and Pesto Alfredo sauce

Potato Day - we made pommes puree, dutches potatoes, and pommes anna as in these pictures. Only took pictures of this becuase it required the most skill and was something that I actually hadnt done before.

Chicken Ballatine and Chassuer sauce with Bulgar and Green Bean Basquaise.
Reduced the sauce to far this day but let it go because it was an easy production day. still tasted excellent.

In class we all had to filet fish. We all got a Flounder and a hybrid Stripped Sea Bass

We used the Flounder for our production. This is a Flounder Paupiette. It is Flounder filets with a salmon mousellene and then rolled into the piece as you see, served with a pan sauce, sautéed asparagus and saffron risotto.

Roasted Duck and Orange Gastric with a warm Wild Rice salad and Almond

Vinaigrette with braised Pearl Onions

Stuffing for the Airline. Sautéed bread crumbs, panchetta, sun dried tomatoes, salt, pepper, mushrooms, shallots, thyme, garlic

Stuffed Airline Chicken Breast with Chassuer sauce and Rice Pilaf and Roasted Winter Vegetables