Culinary Portfolio

This is a portfolio showing all of the dishes I made throughout the college

Daryl Portfolio 2019

My portfolio of photos collection throughout my studies in Lasalle College Vancouver

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Spicy Salsa in Watermelon Bowl

This is John Bishop's recipe, originally the recipe is for a cucumber spicy salsa. I tried using the same ingredient but changing the way it's used and presented. I didn't want to use spoon or lettuce leaf as a vessel to keep the salsa, I tried going the other direction by using a watermelon as a bowl, the watermelon also counteracts the spiciness of the salsa but still giving a fresh taste to it. Instead of mixing the cucumber into the salsa, I made a cucumber jelly on the side for a different texture.

Smoked Salmon Mousse

This was done in Garde Manger class where I was learning how to make Canapé and Hors d'oeuvre. The salmon roe on top helps notify the guests what is in the dish and also gives a popping texture different to the smooth and creamy flavor of the mousse

Seared Foie Gras

During my time in Art Culinaire, I managed to work with a very delicate ingredient which was the Foie Gras. This was seared and then basted with its own melted fat. The apples and grilled peach help cut through the fat of the foie gras and the grape foam gives a nice height on the plate.

Chilled Blueberry Soup

This is an Amuse bouche which means 'happy mouth' or to excite the palate. The garnishes I used here is to show what's in the soup. Blueberries and blackberries show that I used fresh fruits. Parmesan crisps to signify that there is dairy in the soup, also to give a different texture

Carpaccio of Yellowfin Tuna

Carpaccio is an Hors d'oeuvre that is made with raw meat. For this dish, I used yellowfin tuna also known as Ahi tuna. I made thin sliced brioche wafers to give a crunchy texture but also as light as the tuna. Here I played with the quail eggs, originally it is supposed to be poached but instead I smoked it to give another flavor profile into the dish.

Crudités

Crudités is a traditional French appetizer of raw vegetables. This is made at the Pinnacle Hotel Harbourfront for my practicum. The dips I made for this Crudités were ranch, red pepper, and hummus.

Fresh Sausages

In my garde manger class, I made a variety of fresh sausages. There were bratwurst, smoked kielbasa, cheese and sage breakfast sausage, and smoked chorizo.