Roasted Duck and Orange Gastric with a warm Wild Rice salad and Almond
Vinaigrette with braised Pearl Onions
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About Me
- kyle c.
- I am a student at the Le Cordon Bleu. I have been attending for 14 weeks now. I love cooking and am amazed at how much I have learned and how many techniques are applied in fine dining food. Plating is the best part of it to me. It stretches my mine farther than you can possibly imagine. I already have an artistic side, but when you put the two together I tend to make something simple yet very pleasing to the eye. Enjoy my page, these are the things I do in class everyday.
That rice salad looks delicious
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