Practicum

When education meets our co op, down below you'll find a collection of the best moments in my culinary journey thus far within the school & industry kitchen ( final quarter other photos available in other portfolios )

Steaked Out Night!

while working in my practicum worksite, i quickly became rapid fire with steak control & executing by the touch in the assistance of working sides accompanied

223 Onyx

Mac & Cheese with truffle lobster to add some uniqueness, a great side to pair with rare 5oz Filet Mignon garnished with crispy onions & slivered greens. If 5oz is a small appetite a 10z Bone in Rib might be of comfort. Both with a secret steak rub

Refinement

progression has geared us for an A La Carte class / bistro while working else where but pushing an envelop for success - Smoky Cauliflower steak w/ cauliflower gnocchi - Tuna Tartar - Prawn Amuse Bouche

Blissful Seafood

Theres a soft touch with fish that needs delicate attention, with that being said ive been founding my fisherman's touch - Pan Fried Rainbow Trout served alongside Frito MIsto - Crispy Salmon w/ rice cakes & lemon butter haricot vert

Blurred Between Bistro & Busy Street Food

The first 5 weeks was a set menu which was just generic menu items, but the following weeks let us cross those lines of keeping the menu items classic with Lamb chops or doing delicious duck tacos, in culinary we explore and look for good food always

Reaching Out

This culinary journey has had me reach out within myself to see if i can do the most when needed, as we as reach out to the amazing individuals & dishes found ( prosciutto wrapped veal also known as Veal Saltimbocca ) throughout this on going journey

Friends & Me

Shout out the ones who helped me along the way & allowing me to get comfortable in a completely new situation