Oct 29, 2015
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My Culinary Adventure
By
Courtney Wright
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Table of Content
Lentil Ragout with Greens & Pasta Salad Page 3
Wonton Salad & Pear salad Page 4
Green Bean Jicima Salad & Caesar Salad Page5
Wonton Soup & Hot and Sour Soup Page6
Spicy Dan Dan Noodles & Jelly Fish Salad Page7
Dinner Rolls & Challah Page8
Lamb Pita & Club Sandwich Page 9
Meat Platter & Chaud- Froid Platter Page 10
Pot De Crme, Crme Brulee, Flan & Napoleon Page 11
Cinnamon Bun & Fruit Tart Page 12
Glazed Pears & Chocolate Mousse Page 13Caramel Crepes & Choux pastry Page 14
Ceviche & Frijoles de Olla Page 15
Orecchiette with Artichokes and Pancetta & Bruschetta Page 16
Frozen Salmon & Baked Salmon Page 17
Chindbettisuppe & Puff Pastry with Meat Filling Page 18
Bacon & Egg Risotto Page 19
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Lentil Ragout withGreens: Ragout refersto any highly seasoned
main-dish stew. Green
lentils hold their shape
better than any other
kind of lentils and also
cook more quickly
than other legumes.
Lentils have an earthy,nutty, and mild flavor
to it.
Pasta Salad: Servedwith carrots and topped
with broccoli. This dish
is prepared with one or
more types of pasta,
usually chilled, and most
often tossed in a vinegar,
oil or mayonnaise-based
dressing.
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Wonton Salad:Crispy fried wonton
cup filled with
grilled chicken top
lettuce and
almonds. Then its
finished with a
delicious sesame
seed dressing.
Pear salad: Thepear salad has blue
cheese, sliced pear,
creamy avocado,
and crunchy
candied pecans are
all pulled together
with vinaigrette.
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Green Bean JicimaSalad:A simplegreen bean jicima
salad with clean
blanched green
beans mixed with
pieces of jicima.
Caesar Salad: This is apicture of a Caesar Salad
that was made in my
Garde Manger class. It
was made with romaine
lettuce, homemade
croutons, parmesan
cheese, eggs and
anchovies. This salad was
made by a man namedCaesar Cardini. He was a
Mexican chef working in
Tijuana in the 1920s.
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Wonton Soup: Thewontons were stuffed
with a mixture of pork
and shrimp seasonedwith soy sauce and
ginger root are gently
simmered in chicken
broth. The soup is
garnished with green
onions. The name won
ton means swallowing acloud and the wonton
floating in this popular
soup are thought to
resemble clouds.
Pot Stickers & FortuneCookie: Traditionalrecipe is from the area of
Northern China. Wonton
wrappers are stuffed with
finely chopped vegetables
and pork, then fried and
served with a dipping
sauce. A fortune cookie is
a crisp cookie usually
made from flour, sugar,
vanilla, and sesame seed
oil with a fortune wrapped
inside.
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Spicy Dan DanNoodles:Also calledDandanmian is a
classic dish originatingfrom Chinese Sichuan
cuisine. It consists of a
spicy sauce containing
preserved vegetables,
chili oil, Sichuan
pepper, minced pork,
and scallions servedover noodles.
Jelly Fish Salad: Thedish was served as a
salad with vegetables
like in the picture or it
can be served shredded
with a dressing of oil,
soy sauce, vinegar and
sugar. The jellyfish
were desalted bysoaking in water
overnight and eaten
cooked or raw.
http://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Sichuan_pepperhttp://en.wikipedia.org/wiki/Sichuan_pepperhttp://en.wikipedia.org/wiki/Scallionhttp://en.wikipedia.org/wiki/Scallionhttp://en.wikipedia.org/wiki/Sichuan_pepperhttp://en.wikipedia.org/wiki/Sichuan_pepperhttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/China7/14/2019 My Culinary Adventure
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Dinner Rolls: Heresa fresh batch of dinner
rolls. I learned how to
knead and proof my
dough. We also
learned about dry and
active yeast. We
baked it and garnish
the rolls with sesame
seeds.
Challah: Here isJewish egg bread that
was made in class. It
was braided for a
beautiful presentation.
Then the challah
bread was topped with
sesame.
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Lamb Pita: Stuffedwhole wheat pitas
with grilled paties of
lamb and a coolcucumber, and
yogurt tzatziki sauce
for a fresh and
flavorful meal from
the Mediterranean.
Club Sandwich:Alsocalled a clubhouse
sandwich it is asandwichwith toasted bread. It is
often cut into quarters
and held together by
hors d'uvre sticks. It
has two layers separated
by an additional slice of
bread. The classicingredients for a club
sandwich are turkey,
bacon, lettuce, tomato,
and mayonnaise.
http://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Turkey_%28food%29http://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Turkey_%28food%29http://en.wikipedia.org/wiki/Sandwich7/14/2019 My Culinary Adventure
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Meat Platter: Welearned how to make different
kinds of sausages this week
and learned how to put the
meat into their casings.
Typically, a sausage is formed
in acasingtraditionally made
from intestine, but sometimes
synthetic. Some sausages are
cooked during processing and
the casing may be removed
after. Sausage makingis a
traditional food preservation
technique. Sausages can be
preserved bycuring, drying, or
smoking.
Chaud- FroidPlatter:Once thechaud- froid has
hardened. Different
types of foods can be
arranged on the
chicken.
http://en.wikipedia.org/wiki/Casing_%28sausage%29http://en.wikipedia.org/wiki/Intestinehttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Sausage_makinghttp://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Drying_%28food%29http://en.wikipedia.org/wiki/Smoking_%28food%29http://en.wikipedia.org/wiki/Smoking_%28food%29http://en.wikipedia.org/wiki/Drying_%28food%29http://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Sausage_makinghttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Intestinehttp://en.wikipedia.org/wiki/Casing_%28sausage%297/14/2019 My Culinary Adventure
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Pot De Crme, Crme Bruleeand Flan:Pot De Crme is aloose French dessertcustard
dating to the 17th century. The
name means "pot of custard" or
"pot of crme", which also refers
to the porcelain cups in which the
dessert is served. Crme BruleeAlso known as burnt cream,
crema catalana, or Trinity cream
is adessertconsisting of a rich
custard base topped with a
contrasting layer of hard caramel.
It is normally served cold. Flancaramel, flan, or caramel custard
is acustard dessertwith a layer ofsoftcaramel on top, as opposed
to crme brle, which is custard
with a hard caramel top.
Napoleon :Also knownas mille-feuille cream
slice, custard slice. The
napoleon dessert is a
pastryofFrench origin.
Traditionally, a mille-
feuille is made up of
three layers ofpuff
pastry, alternating with
two layers ofpastrycream. The top is glazed
with icingor fondant.
http://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Caramelhttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Caramelhttp://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9ehttp://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/Puff_pastryhttp://en.wikipedia.org/wiki/Puff_pastryhttp://en.wikipedia.org/wiki/Pastry_creamhttp://en.wikipedia.org/wiki/Pastry_creamhttp://en.wikipedia.org/wiki/Icing_%28food%29http://en.wikipedia.org/wiki/Fondanthttp://en.wikipedia.org/wiki/Fondanthttp://en.wikipedia.org/wiki/Icing_%28food%29http://en.wikipedia.org/wiki/Pastry_creamhttp://en.wikipedia.org/wiki/Pastry_creamhttp://en.wikipedia.org/wiki/Puff_pastryhttp://en.wikipedia.org/wiki/Puff_pastryhttp://en.wikipedia.org/wiki/French_cuisinehttp://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9ehttp://en.wikipedia.org/wiki/Caramelhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Caramelhttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Custardhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/French_cuisine7/14/2019 My Culinary Adventure
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Cinnamon Bun : Is asweetroll served commonly in
Northern Europe and North
America. It consists of a rolled
sheet of yeast-leavened dough
onto which acinnamon and
sugar mixture is sprinkled
over a thin coat of butter. The
dough is then rolled, cut into
individual portions, and
baked. This construction
method is used because it
would be impossible to mix in
cinnamon flavor into the
dough, as it would kill the
yeast.
Fruit Tart: FruitTart has a sweetpastry crust that is
filled with a rich and
creamy pastry cream
and topped with
seasonal fresh fruit.
Then its topped with
a demi-glaze.
http://en.wikipedia.org/wiki/Sweet_rollhttp://en.wikipedia.org/wiki/Sweet_rollhttp://en.wikipedia.org/wiki/Northern_Europehttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/Northern_Europehttp://en.wikipedia.org/wiki/Sweet_rollhttp://en.wikipedia.org/wiki/Sweet_roll7/14/2019 My Culinary Adventure
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Glazed Pears: Glazedpears are sauted on
the stovetop in butter
and sugar. The butter
and sugar creates a
glossy and sweet
substance that coats the
pears. While pears
have a naturally sweet
taste glazing themcreates a dish that you
can serve individually
or with a meal.
Chocolate Mousse:Alsoknown as French foam is aprepared food that
incorporates air bubbles to
give it a light and airy texture.
It can range from light and
fluffy to creamy and thick,
depending on preparation
techniques. A mousse may
be sweet or savory. Dessertmousses are typically made
with whipped egg whites or
whipped cream, and
generally flavored with
chocolate or pured fruit.
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Caramel Crepe: It is a typeof very thin pancake
usually made from wheat
flour. While crpes
originate from Brittany, a
region in the northwest of
France, their consumption
is widespread in France
and Quebec. Crpes are
served with a variety offillings, from the most
simple with only sugar or
elaborate savory fillings.
Choux pastry Swans, Parisbreast, Chocolate clairs Chouxpastry or pte choux is a lightpastrydough It contains onlybutter,
water, flour, and eggs. Instead of a
raising agentit employs high
moisture content to create steam
during cooking to puff the pastry.Paris-Brest is a French dessert, madeofchoux pastryand apralineflavored cream.
clairs is an oblong pastry made withchoux dough filled with a cream and
topped with icing.
http://en.wikipedia.org/wiki/Pastryhttp://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Egg_%28food%29http://en.wikipedia.org/wiki/Raising_agenthttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Choux_pastryhttp://en.wikipedia.org/wiki/Pralinehttp://en.wikipedia.org/wiki/Pralinehttp://en.wikipedia.org/wiki/Choux_pastryhttp://en.wikipedia.org/wiki/Desserthttp://en.wikipedia.org/wiki/Raising_agenthttp://en.wikipedia.org/wiki/Egg_%28food%29http://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Pastry7/14/2019 My Culinary Adventure
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Ceviche: It is aseafood dish popular
in the coastal regions
of the Americas,especiallyCentral
and South America.
The dish is typically
made from fresh raw
fish marinated in
citrusjuices, such as
lemon or lime, andspiced with aj or
chili peppers.
Frijoles de Olla:Pot Beans:Frijoles de olla
means pot of beans
in English. Its a pot
of delicious stewy
beans.
http://en.wikipedia.org/wiki/Seafoodhttp://en.wikipedia.org/wiki/Americashttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/South_Americahttp://en.wikipedia.org/wiki/Citrushttp://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/Lime_%28fruit%29http://en.wikipedia.org/wiki/Capsicum_baccatumhttp://en.wikipedia.org/wiki/Chili_pepperhttp://en.wikipedia.org/wiki/Chili_pepperhttp://en.wikipedia.org/wiki/Capsicum_baccatumhttp://en.wikipedia.org/wiki/Lime_%28fruit%29http://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/Citrushttp://en.wikipedia.org/wiki/South_Americahttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/Americashttp://en.wikipedia.org/wiki/Seafood7/14/2019 My Culinary Adventure
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Orecchiette with
Artichokes and
Pancetta: The
artichoke is in thethistle family. In this
dish you saut the
heart of the
artichokes, pancetta,
and onion. Once its
sauted you can make
a sauce with it and
mix with the
orecchiette.
Bruschetta: Itconsists of toasted
bread rubbed with
garlic and topped with
extra-virgin olive oil,
salt and pepper. The
recipe we used is
outside of Italy it
contains basil, freshtomato, garlic, onion
and mozzarella.
http://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Mozzarellahttp://en.wikipedia.org/wiki/Mozzarellahttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Garlic7/14/2019 My Culinary Adventure
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Frozen Salmon:Here is a picture of
the salmon before it
was baked. Welearned a salmon can
be cooked in many
different ways,
including grilled,
baked and smoked
salmon.
Baked salmon: Bakingsalmon in a low-
temperature oven slowly
melts the fat between the
flesh and leaves the Fish
incredibly moist and
tender. Garlic, light olive
oil, basil, salt, pepper,
lemon juice and parsley
were rubbed on the fishfor mild seasoning. That
perfectly enhances the fish
flavors.
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Chindbettisuppe:Chindbettisuppe
translates to
"Childbed Soup". Itis basically a cream of
chicken soup, over a
bed of carrots, celery,
corn, and leeks.
Puff Pastry with MeatFilling: The puff pastryis shaped into a heart.
Then once the pastry
has finished baking its
filled with meat balls,
gravy, and raisins.
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Bacon & Egg Risotto:Is an Italian rice dish
cooked in broth to a
creamy consistency.Then the risotto was
topped with a sunny
side up egg.
Bacon & Poached QuailEggs: First dish I madein art culinare. It is an
appetizer dish with
Blanched quail eggs
topped with sauted,
tomatoes, bacon, and
chives.
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My Carvings
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Table of Contents
Watermelon Carvings 22
Fruit Platters 23
Watermelon Carriage & Fruit Patter 24
Turnip Carvings 25
Turnip carving 26
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This is my first
watermelon carving it is
pretty bad but it means
a lot. Every time I look
back on this picture it
shows that my carvings
are getting better. It
also shows Im learning
a lot.
Flowers I carved for
the Art Institutes
graduation ceremony.
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A beautiful fruit
platter I helped
carve for a party we
planned In Garde
Manger. So our
family can see all
the stuff we
learned.
I made this fruit
platter out of
different kind of fruit.
The swan is carved
from a watermelon
and the rest of the
platter is slicedcantaloupe,
pineapple, honey
dew and watermelon
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Here is a picture of
a carriage I carved
for the Art Institute
graduation. It took
3 watermelons to
make the carriage.
I made this fruit platter
out of oranges and
used birds I made for
the center piece.
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This is a rose carving
I made out of a
turnip. I didnt add
any coloring to this
one. I wanted to
keep this one simple
and natural.
I carved this flower out
of a turnip also but Iadded color to it. I
added coloring on the
tips of it to make them
stand out, and look
more realistic.
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I carved this flower out
of a turnip also but I
added color to it. I
added coloring on the
tips of it to make them
stand out, and look
more realistic.
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Chefs Demo
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Table of Contents
Chef Tucker first carving demonstrations Page 29
Chef Tucker watermelon flower carving Page 30
Chef Tucker food processor & meat grinder demo Page 31
Chef Tucker Chaud- Froid demonstration Page 32
Chef Tucker ice sculpting demonstration Page 33
Chef Tucker lobster demonstration and Buffet picture Page 34
Chef Tucker hot oil technique & Meat Page 35
Chef Cook Kneading and rounding the dough demo Page 36
Chef Acuna Fish demo & Chef Acuna fish fillet demo Page 37
Chef Tucker pumpkin carving demo & Chef Hanna Page 38
Beef Wellington demo
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This is the first fruit
carving
demonstration Chef
Tucker showed us.
He showed the
carving club how to
carve a beautiful
flower into a
watermelon .I saw all
of this neat stuff inhis carving club I
went to ever Frida .
In this picture Chef
Tucker is showing us
what carvings we can
do with a cantaloupe.
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Chef Tucker is
showing the class
how to make the
center of a flower
carving in Garde
Manger.
This is a picture of
Chef Tucker showingthe class different
carving techniques.
He showed us how to
carve pedals in the
inside of the
watermelon. So he
could make a
beautiful flower out of
it.
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Chef Tucker
showed the class
how to use the food
processor. We used
it to make stuff like
chicken gelatin or to
just cut up herbs like
cilantro.
Chef Tucker isshowing the class
how to use the meat
grinder. He also gave
us some safety tips
when we were using
it.
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Chef is showing the
class a technique
called Chaud-Froid.
Chaud-Froid is a
jellied sauce used to
decorate serving
platters or to coat
chicken breasts or
other cooked and
cooled items.
Chef Tucker was
showing the class
how to decorate
our chickens.
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Part of the swan carving
finally completed. He
made sure there was a
stable structure for the
swans head.
Chef Tucker is
showing the class
an awesome ice
carving
demonstration. He
is making the
swans body.
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This is a picture of
Chef Tucker entire
ice sculpture. I got
to watch him carve
the pillar, swan and
the Ai logo. Chef
Tucker made it for
a graduation at Ai.
We served over a
thousand people.
Chef Tucker is
showing all of the
volunteers a technique
that allows us to keep
a lobster tail straight
while cooking it.
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Chef Vasquez
showing the class
how to make
certain breads using
really hot oil.
Chef Vasquez is
showing all of the
students how to tie a
large piece of beef.
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Chef Cook is
showing the class
how to knead the
dough. She also told
us how to not over
work the dough.
Chef Cook was
showing the class
how to round the
dough.
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Chef Acuna is
showing the class
how to de-scale fish
with our chef knife.
Chef Acuna is
showing the class
how to fillet the fish
with our fillet knife.
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Chef Tucker is
showing the club how
to carve a pumpkin.
He is making leafs in
this photo.
Chef Hanna is
showing the class how
to fold a beefwellington.