At my time at the Culinary Institute of America, I was grateful for the recipes given to us to follow so we could devote our time to honing skills like knife cuts and heat control. However, those few precious times where we were able to let our creative juices flow will always stick out to me. Those days were the tastiest days in class, and these dishes are a few examples of my contributions.
Scratch made bratwurst, braised in beer and onions, on a fresh made brioche bun with pickled mustard spread for a perfect score on the Garde Manger final exam
Smoked and cured duck breast, with red wine candied dried figs
A full Japanese New Year's meal for the final project in the Cuisines of Asia. From left to right: Scratch made mochi with red bean filling 4 types of yakitori, with respective sauces: chicken meatball with spicy soy sauce, beef with sweet soy glaze, chicken with spicy peanut satay sauce, salmon with soy yuzu; Shiso and sesame onigiri, grilled and basted with soy sauce; Soy braised burdock root and carrot salad; Soba noodle soup with bok choy, rock shrimp, enoki mushrooms and topped with togarashi
Smoked salmon and cream cheese mousse tartlets, topped with chives and everything bagel seasoning
Picado de Rabano, or Guatemalan radish and sour orange salad
Blackberry and lemon curd swirl ice cream
Dark and milk chocolate souffle
Goat cheese, walnut, and honey puff pastry vol au vents
Scratch made paneer cheese, marinated in olive oil and garlic, grilled and served with roasted red pepper and chimichurri
Coconut shrimp with sweet thai chili glaze
Deep fried kimchi rice balls with scratch made sriracha aioli
Dark chocolate and vanilla pinwheel cookies
Scratch made pretzel roll sandwiches with cultured mustard butter, gruyere, and prosciutto
Glazed apple rose tart with whisky apple jam
Japanese style pancake or okonomiyaki with scratch made barbecue sauce
Korean sushi or kimbap with fried spam, egg omelette, and pickled radish
Vietnamese meatball banh mi with cabbage slaw and scratch made half sour pickles
Thai larb, with ground chicken, roasted sticky rice powder, peanuts, and a soy and fish sauce dressing
Traditional Spanish tortilla, with potatoes, fried leeks, and scratch made saffron aioli