The Culinary Tales Week 32: Flavorama + Drama
Week One was tough, but nothing compared to what met us during Week Two, when we tackled cuisine from Morocco, Spain & Portugal, Germany, Belgium…
Guinness Risotto
1 tbsp canola oil 1 tbsp shallots, minced 1/2 cup arborio rice 1/4 cup Guinness extra stout 1/2 – 2 1/2 cups vegetable stock, warmed…
The Culinary Tales Week 30: Better Lucky Than Good
At long last we came to the final week of garde manger. I don’t think there was a single soul who didn’t want that…
The Culinary Tales Week 28: Weiner Wonderland
We had reached week four of the term, and it was kicking my butt. The food production was a challenge all by itself, then we…
The Culinary Tales Week 27: Another One Bites the Dust
Week 3 Garde Manger was a bit of a slow week, as we only had to present sandwich and Italian buffets and make salads. …
The Culinary Tales Week 26: How Low Can You Go?
If I thought the first week of Garde Manger was brutal, it was a lot worse during the second week. The biggest problem was…
The Culinary Tales Week 20: “C” is for Cookie
My favorite glutton in the world, Cookie Monster, would have been in heaven during Week 20 of culinary school. Or as I like to…
The Culinary Tales Week 19: Just Shoot Me
It was the first week of Baking 2, the advanced advanced class, where we get to elevate our dessert-making skills and put out some…
The Culinary Tales Week 16: To Catch a Thief
There’s a reason for the saying “Easy as pie.” And despite that, my first attempt at baking one was during Week 16 of culinary school. …
The Culinary Tales Week 15: Personality Goes a Long Way
The theme of Week 15 was pâte à choux, a light pastry dough consisting of butter, water, flour and eggs and is used to produce eclairs, cream puffs and…