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Culinary School
Day 29 - Onion Soup Gratinee, Veal Chop, & New Chef Instructor
Day 28 - Cooking Practical Exams & Last Day with Our First Chef Instructor
Day 27 - Rack of Lamb, Double Lamb Chop Persillade, Glazed Tournée
Day 26 - Pommes Anna, Braised Shank, and Roasted Leg of Lamb
Day 25 - Imposter Syndrome
Day 24 - Grilled Pork Chop, Roasted Pork Shoulder, & Pulled Pork Sando
Day 23 - Intro to pork, a stress test, and making “family meal”
Day 22 - Trussing, Roasting, and a mother sauce-ish
Day 20 - Consommé, Sous Vide, Deep Frying
Day 21 - On being a sous chef, braising (coq au vin), & duck confit
Day 19 - Do you love what you do? If so, how do you know?
Day 18 - Slowing myself down & a huge mistake
Day 17 - I KEEP FAILING! Bird Fabrication, Stock Making, Pan Reduction.
Day 16 - I bombed my cooking exam...rock bottom.
Day 15 - Rice Pilaf, Quinoa, Farro & Chili
Day 14 - Confidence going way down... How to move forward?
Day 13 - Purees, Aioli, French Fries
Day 12 - Getting Roasted
Day 11 - Vinaigrette, Mayonaise, Crudite
Day 10 - Stocks, Roux, and Soups
Day 9 - Knife Cut Assessment and Product ID Quiz
Day 8 Emulsion, Blanching, Poaching, Boiling, OH MY!
Day 7 - Hells Kitchen?!
CULINARY SCHOOL
Day 6 - I BURNED what?!
CULINARY SCHOOL
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