Culinary School

Day 38: Mahi mahi, Escargot, & Carrot Cake

Day 37: Brining, Soft-Boiled Eggs, & Cheesecake

Day 36: Braised Rabbit, Chicken mousse & Tiramisu

Day 35: Braised Lamb Shanks, Gnocchi, & Chocolate Mousse

Day 33: Pizza Day

Day 32: Lamb Stew, Pasta & Layer Cake

Day 31: Roast Beef, Carrot Puree, & Molten Lava Cakes

Practical Two: Behind the Scenes

Day 29: Mussels, Steak Fries & Brussels Sprouts

Day 28: Braised Duck Leg, Vicchyoise, & Souffle

zucchini and tomato tart

Day 27: Seared Duck Breasts, Risotto, & Sponge Cake

Day 26: Thai Day!

Day 25: Veal Vennoise, Caesar Salad, & Floating Island

Day 24: Artichoke Salad, Chasseur, & Napoleon

Day 23: Tilapia, Carrot Soup, & Bread Pudding

Day 22: Grilled Scallops, Madeira Sauce, & Palmier Cookies

Day 21: Homemade Ravioli, Scrambled Eggs & Brownies

Day 20: Pork Apicius, Spanikopita, & Crème Anglaise

Day 19: Lemon Tartelettes, Gnocchi, & Grenobloise

Day 18: Coq Au Vin, Tarte Tatin, & Dim Sum

Day 17: Filet de Limande Meuniere & Le Pithiviers

Day 16: Pommes Frites, Cheesy Puff Pastry, and L’Onglet

Day 15: Beef Bourguignon, Pommes Fondantes, & Egg Rolls

Day 14: Our First Practical Exam

Day 13: Homemade Pasta, Omelets, & Le Paris Brest!

knife cuts

Back soon!

Day 12: Pork Chops, Charcutiere Sauce & Coffee Éclairs