In this class, we learned how to prepare cold dishes (such as meats, fish, salad, and cheeses)
We learned the process of making cured & smoked foods such as smoked salmon, smoked trout & beef jerky
We learned how to make our own pickles, dijon mustard & barbeque sauce
We learned how to make different types of sandwiches such as hot, cold, and tea sandwiches
A modern twist on the classic caesar salad (table-side service)
A terrine is a loaf of forcemeat cooked in a covered pottery mold in a bain-marie
We learned the process of sausage making from grinding the meat to stuffing the casing
Hors d' Oeuvre is generally a one bite item that's either stationary or passed and served separate or prior to a meal
Here we learned how to make the different types of cheese and how to prepare a buffet platter
We learned how to debone a whole chicken, filling in with a forcemeat then rolling into a roulade and trussing it