My Culinary Adventure

7/14/2019 My Culinary Adventure

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My Culinary Adventure

By

Courtney Wright


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Table of Content

Lentil Ragout with Greens & Pasta Salad Page 3

Wonton Salad & Pear salad Page 4

Green Bean Jicima Salad & Caesar Salad Page5

Wonton Soup & Hot and Sour Soup Page6

Spicy Dan Dan Noodles & Jelly Fish Salad Page7

Dinner Rolls & Challah Page8

Lamb Pita & Club Sandwich Page 9

Meat Platter & Chaud- Froid Platter Page 10

Pot De Crme, Crme Brulee, Flan & Napoleon Page 11

Cinnamon Bun & Fruit Tart Page 12

Glazed Pears & Chocolate Mousse Page 13Caramel Crepes & Choux pastry Page 14

Ceviche & Frijoles de Olla Page 15

Orecchiette with Artichokes and Pancetta & Bruschetta Page 16

Frozen Salmon & Baked Salmon Page 17

Chindbettisuppe & Puff Pastry with Meat Filling Page 18

Bacon & Egg Risotto Page 19


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Lentil Ragout withGreens: Ragout refersto any highly seasoned

main-dish stew. Green

lentils hold their shape

better than any other

kind of lentils and also

cook more quickly

than other legumes.

Lentils have an earthy,nutty, and mild flavor

to it.

Pasta Salad: Servedwith carrots and topped

with broccoli. This dish

is prepared with one or

more types of pasta,

usually chilled, and most

often tossed in a vinegar,

oil or mayonnaise-based

dressing.


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Wonton Salad:Crispy fried wonton

cup filled with

grilled chicken top

lettuce and

almonds. Then its

finished with a

delicious sesame

seed dressing.

Pear salad: Thepear salad has blue

cheese, sliced pear,

creamy avocado,

and crunchy

candied pecans are

all pulled together

with vinaigrette.


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Green Bean JicimaSalad:A simplegreen bean jicima

salad with clean

blanched green

beans mixed with

pieces of jicima.

Caesar Salad: This is apicture of a Caesar Salad

that was made in my

Garde Manger class. It

was made with romaine

lettuce, homemade

croutons, parmesan

cheese, eggs and

anchovies. This salad was

made by a man namedCaesar Cardini. He was a

Mexican chef working in

Tijuana in the 1920s.


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Wonton Soup: Thewontons were stuffed

with a mixture of pork

and shrimp seasonedwith soy sauce and

ginger root are gently

simmered in chicken

broth. The soup is

garnished with green

onions. The name won

ton means swallowing acloud and the wonton

floating in this popular

soup are thought to

resemble clouds.

Pot Stickers & FortuneCookie: Traditionalrecipe is from the area of

Northern China. Wonton

wrappers are stuffed with

finely chopped vegetables

and pork, then fried and

served with a dipping

sauce. A fortune cookie is

a crisp cookie usually

made from flour, sugar,

vanilla, and sesame seed

oil with a fortune wrapped

inside.


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Spicy Dan DanNoodles:Also calledDandanmian is a

classic dish originatingfrom Chinese Sichuan

cuisine. It consists of a

spicy sauce containing

preserved vegetables,

chili oil, Sichuan

pepper, minced pork,

and scallions servedover noodles.

Jelly Fish Salad: Thedish was served as a

salad with vegetables

like in the picture or it

can be served shredded

with a dressing of oil,

soy sauce, vinegar and

sugar. The jellyfish

were desalted bysoaking in water

overnight and eaten

cooked or raw.
http://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Sichuan_pepperhttp://en.wikipedia.org/wiki/Sichuan_pepperhttp://en.wikipedia.org/wiki/Scallionhttp://en.wikipedia.org/wiki/Scallionhttp://en.wikipedia.org/wiki/Sichuan_pepperhttp://en.wikipedia.org/wiki/Sichuan_pepperhttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/China


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Dinner Rolls: Heresa fresh batch of dinner

rolls. I learned how to

knead and proof my

dough. We also

learned about dry and

active yeast. We

baked it and garnish

the rolls with sesame

seeds.

Challah: Here isJewish egg bread that

was made in class. It

was braided for a

beautiful presentation.

Then the challah

bread was topped with

sesame.


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Lamb Pita: Stuffedwhole wheat pitas

with grilled paties of

lamb and a coolcucumber, and

yogurt tzatziki sauce

for a fresh and

flavorful meal from

the Mediterranean.

Club Sandwich:Alsocalled a clubhouse

sandwich it is asandwichwith toasted bread. It is

often cut into quarters

and held together by

hors d'uvre sticks. It

has two layers separated

by an additional slice of

bread. The classicingredients for a club

sandwich are turkey,

bacon, lettuce, tomato,

and mayonnaise.
http://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Turkey_%28food%29http://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Turkey_%28food%29http://en.wikipedia.org/wiki/Sandwich


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Meat Platter: Welearned how to make different

kinds of sausages this week

and learned how to put the

meat into their casings.

Typically, a sausage is formed

in acasingtraditionally made

from intestine, but sometimes

synthetic. Some sausages are

cooked during processing and

the casing may be removed

after. Sausage makingis a

traditional food preservation

technique. Sausages can be

preserved bycuring, drying, or

smoking.

Chaud- FroidPlatter:Once thechaud- froid has

hardened. Different

types of foods can be

arranged on the

chicken.
http://en.wikipedia.org/wiki/Casing_%28sausage%29http://en.wikipedia.org/wiki/Intestinehttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Sausage_makinghttp://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Drying_%28food%29http://en.wikipedia.org/wiki/Smoking_%28food%29http://en.wikipedia.org/wiki/Smoking_%28food%29http://en.wikipedia.org/wiki/Drying_%28food%29http://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Sausage_makinghttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Intestinehttp://en.wikipedia.org/wiki/Casing_%28sausage%29


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Pot De Crme, Crme Bruleeand Flan:Pot De Crme is aloose French dessertcustard

dating to the 17th century. The

name means "pot of custard" or

"pot of crme", which also refers

to the porcelain cups in which the

dessert is served. Crme BruleeAlso known as burnt cream,

crema catalana, or Trinity cream

is adessertconsisting of a rich

custard base topped with a

contrasting layer of hard caramel.

It is normally served cold. Flancaramel, flan, or caramel custard

is acustard dessertwith a layer ofsoftcaramel on top, as opposed

to crme brle, which is custard

with a hard caramel top.

Napoleon :Also knownas mille-feuille cream

slice, custard slice. The

napoleon dessert is a

pastryofFrench origin.

Traditionally, a mille-

feuille is made up of

three layers ofpuff

pastry, alternating with

two layers ofpastrycream. The top is glazed

with icingor fondant.
http://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Caramelhttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Caramelhttp://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9ehttp://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/Puff_pastryhttp://en.wikipedia.org/wiki/Puff_pastryhttp://en.wikipedia.org/wiki/Pastry_creamhttp://en.wikipedia.org/wiki/Pastry_creamhttp://en.wikipedia.org/wiki/Icing_%28food%29http://en.wikipedia.org/wiki/Fondanthttp://en.wikipedia.org/wiki/Fondanthttp://en.wikipedia.org/wiki/Icing_%28food%29http://en.wikipedia.org/wiki/Pastry_creamhttp://en.wikipedia.org/wiki/Pastry_creamhttp://en.wikipedia.org/wiki/Puff_pastryhttp://en.wikipedia.org/wiki/Puff_pastryhttp://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9ehttp://en.wikipedia.org/wiki/Caramelhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Caramelhttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/French_cuisine


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Cinnamon Bun : Is asweetroll served commonly in

Northern Europe and North

America. It consists of a rolled

sheet of yeast-leavened dough

onto which acinnamon and

sugar mixture is sprinkled

over a thin coat of butter. The

dough is then rolled, cut into

individual portions, and

baked. This construction

method is used because it

would be impossible to mix in

cinnamon flavor into the

dough, as it would kill the

yeast.

Fruit Tart: FruitTart has a sweetpastry crust that is

filled with a rich and

creamy pastry cream

and topped with

seasonal fresh fruit.

Then its topped with

a demi-glaze.
http://en.wikipedia.org/wiki/Sweet_rollhttp://en.wikipedia.org/wiki/Sweet_rollhttp://en.wikipedia.org/wiki/Northern_Europehttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/Northern_Europehttp://en.wikipedia.org/wiki/Sweet_rollhttp://en.wikipedia.org/wiki/Sweet_roll


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Glazed Pears: Glazedpears are sauted on

the stovetop in butter

and sugar. The butter

and sugar creates a

glossy and sweet

substance that coats the

pears. While pears

have a naturally sweet

taste glazing themcreates a dish that you

can serve individually

or with a meal.

Chocolate Mousse:Alsoknown as French foam is aprepared food that

incorporates air bubbles to

give it a light and airy texture.

It can range from light and

fluffy to creamy and thick,

depending on preparation

techniques. A mousse may

be sweet or savory. Dessertmousses are typically made

with whipped egg whites or

whipped cream, and

generally flavored with

chocolate or pured fruit.


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Caramel Crepe: It is a typeof very thin pancake

usually made from wheat

flour. While crpes

originate from Brittany, a

region in the northwest of

France, their consumption

is widespread in France

and Quebec. Crpes are

served with a variety offillings, from the most

simple with only sugar or

elaborate savory fillings.

Choux pastry Swans, Parisbreast, Chocolate clairs Chouxpastry or pte choux is a lightpastrydough It contains onlybutter,

water, flour, and eggs. Instead of a

raising agentit employs high

moisture content to create steam

during cooking to puff the pastry.Paris-Brest is a French dessert, madeofchoux pastryand apralineflavored cream.

clairs is an oblong pastry made withchoux dough filled with a cream and

topped with icing.
http://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Egg_%28food%29http://en.wikipedia.org/wiki/Raising_agenthttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Choux_pastryhttp://en.wikipedia.org/wiki/Pralinehttp://en.wikipedia.org/wiki/Pralinehttp://en.wikipedia.org/wiki/Choux_pastryhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Raising_agenthttp://en.wikipedia.org/wiki/Egg_%28food%29http://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Pastry


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Ceviche: It is aseafood dish popular

in the coastal regions

of the Americas,especiallyCentral

and South America.

The dish is typically

made from fresh raw

fish marinated in

citrusjuices, such as

lemon or lime, andspiced with aj or

chili peppers.

Frijoles de Olla:Pot Beans:Frijoles de olla

means pot of beans

in English. Its a pot

of delicious stewy

beans.
http://en.wikipedia.org/wiki/Seafoodhttp://en.wikipedia.org/wiki/Americashttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/South_Americahttp://en.wikipedia.org/wiki/Citrushttp://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/Lime_%28fruit%29http://en.wikipedia.org/wiki/Capsicum_baccatumhttp://en.wikipedia.org/wiki/Chili_pepperhttp://en.wikipedia.org/wiki/Chili_pepperhttp://en.wikipedia.org/wiki/Capsicum_baccatumhttp://en.wikipedia.org/wiki/Lime_%28fruit%29http://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/Citrushttp://en.wikipedia.org/wiki/South_Americahttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/Americashttp://en.wikipedia.org/wiki/Seafood


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Orecchiette with

Artichokes and

Pancetta: The

artichoke is in thethistle family. In this

dish you saut the

heart of the

artichokes, pancetta,

and onion. Once its

sauted you can make

a sauce with it and

mix with the

orecchiette.

Bruschetta: Itconsists of toasted

bread rubbed with

garlic and topped with

extra-virgin olive oil,

salt and pepper. The

recipe we used is

outside of Italy it

contains basil, freshtomato, garlic, onion

and mozzarella.
http://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Mozzarellahttp://en.wikipedia.org/wiki/Mozzarellahttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Garlic


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Frozen Salmon:Here is a picture of

the salmon before it

was baked. Welearned a salmon can

be cooked in many

different ways,

including grilled,

baked and smoked

salmon.

Baked salmon: Bakingsalmon in a low-

temperature oven slowly

melts the fat between the

flesh and leaves the Fish

incredibly moist and

tender. Garlic, light olive

oil, basil, salt, pepper,

lemon juice and parsley

were rubbed on the fishfor mild seasoning. That

perfectly enhances the fish

flavors.


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Chindbettisuppe:Chindbettisuppe

translates to

"Childbed Soup". Itis basically a cream of

chicken soup, over a

bed of carrots, celery,

corn, and leeks.

Puff Pastry with MeatFilling: The puff pastryis shaped into a heart.

Then once the pastry

has finished baking its

filled with meat balls,

gravy, and raisins.


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Bacon & Egg Risotto:Is an Italian rice dish

cooked in broth to a

creamy consistency.Then the risotto was

topped with a sunny

side up egg.

Bacon & Poached QuailEggs: First dish I madein art culinare. It is an

appetizer dish with

Blanched quail eggs

topped with sauted,

tomatoes, bacon, and

chives.


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My Carvings


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Table of Contents

Watermelon Carvings 22

Fruit Platters 23

Watermelon Carriage & Fruit Patter 24

Turnip Carvings 25

Turnip carving 26


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This is my first

watermelon carving it is

pretty bad but it means

a lot. Every time I look

back on this picture it

shows that my carvings

are getting better. It

also shows Im learning

a lot.

Flowers I carved for

the Art Institutes

graduation ceremony.


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A beautiful fruit

platter I helped

carve for a party we

planned In Garde

Manger. So our

family can see all

the stuff we

learned.

I made this fruit

platter out of

different kind of fruit.

The swan is carved

from a watermelon

and the rest of the

platter is slicedcantaloupe,

pineapple, honey

dew and watermelon


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Here is a picture of

a carriage I carved

for the Art Institute

graduation. It took

3 watermelons to

make the carriage.

I made this fruit platter

out of oranges and

used birds I made for

the center piece.


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This is a rose carving

I made out of a

turnip. I didnt add

any coloring to this

one. I wanted to

keep this one simple

and natural.

I carved this flower out

of a turnip also but Iadded color to it. I

added coloring on the

tips of it to make them

stand out, and look

more realistic.


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I carved this flower out

of a turnip also but I

added color to it. I

added coloring on the

tips of it to make them

stand out, and look

more realistic.


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Chefs Demo


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Table of Contents

Chef Tucker first carving demonstrations Page 29

Chef Tucker watermelon flower carving Page 30

Chef Tucker food processor & meat grinder demo Page 31

Chef Tucker Chaud- Froid demonstration Page 32

Chef Tucker ice sculpting demonstration Page 33

Chef Tucker lobster demonstration and Buffet picture Page 34

Chef Tucker hot oil technique & Meat Page 35

Chef Cook Kneading and rounding the dough demo Page 36

Chef Acuna Fish demo & Chef Acuna fish fillet demo Page 37

Chef Tucker pumpkin carving demo & Chef Hanna Page 38

Beef Wellington demo


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This is the first fruit

carving

demonstration Chef

Tucker showed us.

He showed the

carving club how to

carve a beautiful

flower into a

watermelon .I saw all

of this neat stuff inhis carving club I

went to ever Frida .

In this picture Chef

Tucker is showing us

what carvings we can

do with a cantaloupe.


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Chef Tucker is

showing the class

how to make the

center of a flower

carving in Garde

Manger.

This is a picture of

Chef Tucker showingthe class different

carving techniques.

He showed us how to

carve pedals in the

inside of the

watermelon. So he

could make a

beautiful flower out of

it.


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Chef Tucker

showed the class

how to use the food

processor. We used

it to make stuff like

chicken gelatin or to

just cut up herbs like

cilantro.

Chef Tucker isshowing the class

how to use the meat

grinder. He also gave

us some safety tips

when we were using

it.


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Chef is showing the

class a technique

called Chaud-Froid.

Chaud-Froid is a

jellied sauce used to

decorate serving

platters or to coat

chicken breasts or

other cooked and

cooled items.

Chef Tucker was

showing the class

how to decorate

our chickens.


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Part of the swan carving

finally completed. He

made sure there was a

stable structure for the

swans head.

Chef Tucker is

showing the class

an awesome ice

carving

demonstration. He

is making the

swans body.


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This is a picture of

Chef Tucker entire

ice sculpture. I got

to watch him carve

the pillar, swan and

the Ai logo. Chef

Tucker made it for

a graduation at Ai.

We served over a

thousand people.

Chef Tucker is

showing all of the

volunteers a technique

that allows us to keep

a lobster tail straight

while cooking it.


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Chef Vasquez

showing the class

how to make

certain breads using

really hot oil.

Chef Vasquez is

showing all of the

students how to tie a

large piece of beef.


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Chef Cook is

showing the class

how to knead the

dough. She also told

us how to not over

work the dough.

Chef Cook was

showing the class

how to round the

dough.


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Chef Acuna is

showing the class

how to de-scale fish

with our chef knife.

Chef Acuna is

showing the class

how to fillet the fish

with our fillet knife.


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Chef Tucker is

showing the club how

to carve a pumpkin.

He is making leafs in

this photo.

Chef Hanna is

showing the class how

to fold a beefwellington.

My Culinary Adventure

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