In Lab Three of the Second Semester, we cooked hot seafood appetizers ... but I want to focus on the crêpes we made.

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Mushroom Terrine, the classic .... beautiful on a plate, but cold and gelatinized .... or fatty duck legs, cooked confit style ... in their own fat??? These were the two dishes made in Week 2 of the second semester.




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The first day back to school, we make soups ... Butternut Squash and Chicken Hot Pot.



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The last class with Ms Mac …. Stuffed Chicken Legs, Mashed Sweet Potatoes and Glazed Vegetables with a Jus Lié.



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The last lab was a beef lab with a White Veal Stew, Braised Steaks and Spätzle.

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Going back to the end of the semester, we have a look at the lamb lab. Plus, Vij's Garam Masala.



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In the midst of the exam period a quick (I have very little time) look at the exam schedule of a culinary student.

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Pan Seared Rainbow Trout with Sauce Meunière and Poached Dover Sole Boitelle.

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A group project for Nutrition class leads me into research evaluating the Argentinean diet and its health benefits and drawbacks.




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This week we made béchamel and bolognaise sauces for a lasagna with spinach pasta and woodland mushroom risotto complete with morel mushrooms.


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We’re given one whole chicken. Using absolutely everything, we create a dinner for four of two distinct dishes and accompanying sauces.

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A recipe for mayonnaise from scratch (super easy), sandwiches, Thai wraps and butchery begins.




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Cuts and falls and burns oh my!

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After the break, we are back to it, now more than halfway through the first of four semesters. One eighth through …. How do I feel? What do I think?

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Eggs are one of my favourite things to eat, and we learn a few new tricks and processes to keep them delicious.



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