Pastry Week

We've been making pastries all week and just played around with plating today to end the section.  Mostly we worked with cheesecake, sponge cake, chocolate mousse, chocolate truffles and several different sauces.

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Governor's Mansion Event

I was one of a handful of students asked to cater a dinner for Governor Hickenlooper at the Governors Mansion for 20 people. It was a great experience and the food turned out really well.  I really think that is a good size group for me. I had to take pictures on the fly so these aren't the bes…

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Global Cuisine - Japan

Miso Soup Various sushi rolls and nigiri Pork Katsudon topped with a poached egg

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Global Cuisine - Thailand

Tom Kha Gai (Coconut Chicken Soup) Cucumber Salad Pad Thai Red Curry Chicken Sweet Mango Sticky Rice

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Global Cuisine - Vietnam

Pho Bo (Beef Noodle Soup) Green salad with vermicelli rice Banh Mi (Pork Sandwich with pork belly, pickled diakon & carrots, sliced cucumber, jalapeno & soy sauce) Goi Cuon (Spring Roll with peanut sauce) Chargrilled Pork Skewers

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Farm to Table Day 3

Another mystery basket day.  This time with Pork Tenderloin. Seared pork tenderloin served with an apple & walnut risotto, pan fried eggplant and a Beurre Rouge sauce garnished with toasted walnuts. Probably one of my proudest moments in school so far when our instructor tasted it, he said &quo…

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Global Cuisine - China Day 2

Dim Sum - pork filled dumplings and BBQ Pork Buns Wonton Soup Shrimp Fried Rice with Chinese Broccoli

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Global Cuisine - China Day 1

Kung Pao Chicken Szechuan Style Green Beans Steamed Rice Char Siu Pork Egg Drop Soup

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ACF Catering Event

Myself and 5 classmates catered an event at the Nature & Science Museum downtown.  We didn't know until we arrived that it was for the ACF (American Culinary Federation).  Basically, we were cooking for chef's that are much more accomplished then we are, which was quite intimidating. I …

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