Ribeye Steak with Chassuer sauce, Baked Red Potatoes and Butternut Squash with Sage
Almond Vanilla Souffle Egg Whites and Slurry folded together Almond and Vanilla slurry Beatened Egg Whites Souffle Cup, you have to coat them so they don't stick. I used ground almonds and sugar
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.