Behind the Scenes

Zucchini Roulade

Sunday marked the start of the second week at my externship so far.  I plan on writing a lot more about the experience (and what I have been doing every day), but for now, I wanted to share a quick glimpse of what I have been doing since finishing culinary school…

Above is a picture of a real dish (and new special) I have been plating and serving for the past couple days. It includes sea urchin as one of the components!  Pretty cool, huh?