JoshBenske
Assistant Cook
Hi all,
Today I completed my Final semister test in my Culinary Art's class. Our task was to design and produce a three course meal. The menu I made included the following Items-
Fresh Baby Arugala salad with Balsamic-Raspberry Vinaigrette and Bosc pears with shaved parmesan ( But we ran out of parmesan)
Chicken Involtini with Pan-fried Polenta cakes, topped with Wild Mushroom Ragout, ontop of Balsamic reduction with Basil Oil.
Pumpkin Creme Brulee with whipped cream and sugar art.
Everything worked out very well and I think my grade will reflect that.
Here are some pictures.
Thanks
Josh
Today I completed my Final semister test in my Culinary Art's class. Our task was to design and produce a three course meal. The menu I made included the following Items-
Fresh Baby Arugala salad with Balsamic-Raspberry Vinaigrette and Bosc pears with shaved parmesan ( But we ran out of parmesan)
Chicken Involtini with Pan-fried Polenta cakes, topped with Wild Mushroom Ragout, ontop of Balsamic reduction with Basil Oil.
Pumpkin Creme Brulee with whipped cream and sugar art.
Everything worked out very well and I think my grade will reflect that.
Here are some pictures.
Thanks
Josh