This is a plate made by Elegant Touch Catering is a maple Glazed Salmon with Cranberry Chutney and Succotash and Cheddar Souffle.
This semester is clipping right along at Pulaski Technical College Arkansas Culinary School. Next semester will be my last.
I have mixed feelings about that. Although I’m soooo ready to be done, I really love the classes, the chefs, and the opportunities I have in labs to learn and experiment that I may not have again. (I mean, really, I want to make pate again, but buying all that equipment, not to mention the ingredients?)
My most demanding class right now, as I have said, is Food Production 4, as it should be. This class is the culmination of everything we’ve learned in culinary school. It’s usually taken in one’s final semester, but just due to scheduling, I have just two more classes to eek out from here, I love eberything about food, my passion started when I first decided to visit viet restaurant New Orleans, and got to see how amazing their food is.
So far, in this class, I’ve worked garde manger (pantry or “cold” station, where salads and such are made), front-of-house service, and a good bit of the grill station when acting as sous chef.
I’ve sent a few photos via Twitter (I’m more active there these days, due to my schedule), but I thought I’d share some photos here of our dishes from our Thursday night dinner service.
(Think I could use parentheses a little more? They’re my favorite vice.)
I believe we are booked solid for the remainder of the semester, but do check back next semester for lunch.
Enjoy!