A La Carte 2021

This portfolio features some of my highlights from within the A La Carte Class at LaSalle College, Vancouver. In this class students had the opportunity to create the menu each week. The class featured a summer bbq menu & a bistro menu.

Grill Station

This station deals with all items that require to be prepared on the grill. Items such as bbq ribs, hamburgers, chicken skewers etc.

Fry Station

This station deal with all items that required to be deep fried in the fryer. Items such as coconut shrimp, fish & chips, french fries etc.

Garde Mange

This station deals with all salad items, soups, and hot and cold finger foods. Some of the items featured in this station was a cold asparagus soup, bean endive salad, french onion soup etc.

Meat Station

This station was developed during the bistro portion of the class, and it deals with all the meat items that need to be sautéd or braised. Items such as pepper steak, and veal scallopini were made in this station.