Garde Manger

A course that thought me everything about simple appetizers like cheese and prosciutto to more complicated entrees such gazpacho soup or cold sesame noodles. This specific portfolio is a showcase of all the appealing process and dishes we have made.

Curing, Smoking and Pickling

Contemporary Ceasar Salad.

Hollywood Cobb Salad

Classical Nicoise Salad

Greek - Style Lamb Pita Sandwich with Tzatziki Sauce

Chilled Blueberry Yogourt Soup with Parmesan Crisp

Croque Monsieur

Fun fact: This French grilled ham and cheese sandwich can also be called Croque Madame but with the poached egg or sunny side up egg on top.

Crostini of Bacon twirl, Brie and Red Onion Jam

Gougers with Duck Confit and Red Onion Jam

Cheese Making Week

In this photo, can be seen our yogourt and creme fraiche storing in our proofer cabinet. While the two remaining photo is our mozzarella and me stretching it up.

My Own made Fruit Platter guided by our Chef

Crudite with Miami Mustard Sauce and Chipotle Mayo

Deli meat Platter with Red Onion Jam

This was taken from our Sausage Week

Process of doing Chicken Ballantine