Because of school and work, my time is severely limited and unfortunately I have neglected blogging. The following post is the copy of a project I did. It is a report about the sustainability of the restaurant industry and my ecological footprint. Sustainability is becoming more and more so a subject of interest to me and may end up being the niche in the food industry I write about in the future. Also, check out the bibliography for excellent reading material....

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I cross another restaurant off the list of possible return meals.

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.... or Hell in the Bakery...


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Potato Crusted Arctic Char With a Vegetable Ragoût and Beurre Rouge

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Comfort Food at it’s finest. Baking Class is fully underway.

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Week 4 had a lab I had been waiting for. Fresh Pasta!

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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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