180 sept 2009 class

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180° September 09

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A slide show of the food cooked by the Cook Street 180 September 09 class

TRANSCRIPT

Page 1: 180 Sept 2009 Class

180° September 09

Page 2: 180 Sept 2009 Class

Gianduja Mousse

Quiche Lorraine

Page 3: 180 Sept 2009 Class

Poached Chicken and Noodle Soup

Grapefruit with Pernod

Biscotti

Page 4: 180 Sept 2009 Class

Gorgonzola Tart

Roast Pork Loin with a Potato Galette and Red

Pepper Coulis

Le clafoutis

Page 5: 180 Sept 2009 Class

Tomato Tart

Potato Wrapped Bass with Saffron Broth

Molten Chocolate Cake

Page 6: 180 Sept 2009 Class

Orange and Grilled Fennel Salad

Representatives of the Mexican Cultural Center who presented Mexican

wines

Page 7: 180 Sept 2009 Class

Le Grand Aioli

Individual Apple Tarts

Page 8: 180 Sept 2009 Class

Brandade and Tapenade

Scampi Provencal with Fazzoletti

Vacherin with Fresh Fruit

Page 9: 180 Sept 2009 Class

Curried Carrot Soup

Roasted Chicken with Samfaina and Pommes Berny

Page 10: 180 Sept 2009 Class

Amuse

Duck Liver Mousseline filled Profiteroles with Duck

Consommé

Duck with Verjus and Walnut Sauce

Mousse Cake

Page 11: 180 Sept 2009 Class

Crespeau

Pan fried Trout with Sauce Grenobloise

Sorbet

Page 12: 180 Sept 2009 Class

Un dia con Roberto Solis

Page 13: 180 Sept 2009 Class

Croquettas with Jamon Serrano

Spanish Garlic Soup

PaellaSelection of Spanish

Cheeses

Page 14: 180 Sept 2009 Class

Soba Noodle Amuse

Jaeger Schnitzel

Black Forest Cake

Page 15: 180 Sept 2009 Class

Carabaccia

Risotto al Frutti di Mare

Page 16: 180 Sept 2009 Class

Spinach Soup

Fonduta

Roasted Pepper and White Anchovies

Page 17: 180 Sept 2009 Class

Celery and Rice Soup

Beef Braised in Barolo with Pappardelle

Page 18: 180 Sept 2009 Class

White Salad

Lasagne

Page 19: 180 Sept 2009 Class

Exam Day

Page 20: 180 Sept 2009 Class

Tomato and Cauliflower Soup Oeufs à la neige

Pan Seared Chicken Breast with Sauce

Robert

Page 21: 180 Sept 2009 Class

Seared Scallops and Tuna Tartare with Beurre Blanc

Lemon Tart

Duck with Sauce Bigarrade

Page 22: 180 Sept 2009 Class

Slow Roasted Strip LoinMussel and Potato

Salad

Onion Tarts

Three Chocolate Mousse Cake

Page 23: 180 Sept 2009 Class

The kitchen crew for 180° Dining: Friuli Menu

Page 24: 180 Sept 2009 Class

180° Dining

Friuli MenuFrico and Salume

Mezza Luna Ravioli

Roasted Venison with Polenta

Pear Strudel

Page 25: 180 Sept 2009 Class

Omelet with wilted Spinach and Potato

Pancake

Apple Croustade

Page 26: 180 Sept 2009 Class

Poached Salmon Medallions

Mushroom Soup

Fraisier

Potato and Roasted Beet

Salad

Mayonnaise Derivatives

Page 27: 180 Sept 2009 Class

Oeufs en Meurette

Crème Brulée

Poached Chicken Roulade

Page 28: 180 Sept 2009 Class

Lentil Salad

Rable de Lapin with Pommes Dauphine

Page 29: 180 Sept 2009 Class

Cheese Soufflé

Medallion of Beef

Maple ice cream

Page 30: 180 Sept 2009 Class

Leek Soup with Salmon quenelles

Sole en papillotte

Crème Caramel

Pâte de Fruits and Truffles

Page 31: 180 Sept 2009 Class

Clams Casino

Lemon Soufflé

Halibut à la nage with Pesto Aioli

Page 32: 180 Sept 2009 Class

Oysters Rockfeller

Stripped bass wrapped in brik dough with a soupe de

poisson emulsion

Chocolate Soufflé

Page 33: 180 Sept 2009 Class

Smoke Salmon Bavarois

Lobster à l’Américaine

Ice Cream Buffet

Page 34: 180 Sept 2009 Class

Seafood Buffet

Page 35: 180 Sept 2009 Class

Panzanella

Scaloppini Parmesan

Zuccoto

Page 36: 180 Sept 2009 Class

Fettucine with Braised Garlic and

Balsamico

Saltimbocca with Gorgonzola Potato Pancakes and Broiled

Radicchio

Rice Pudding

Page 37: 180 Sept 2009 Class

Some of practical exam 2

Page 38: 180 Sept 2009 Class

Bagna Cauda

Osso Bucco

Semi Freddo

Page 39: 180 Sept 2009 Class

Artichoke Soup

Roasted Pistachio Crusted Rack of Lamb with Ratatouille

Paris Brest

Page 40: 180 Sept 2009 Class

Flammenkuchen

Choucroute GarniMille Feuilles

Page 41: 180 Sept 2009 Class

Duck with Mushroom Ragout

Pan Fried Trout with Riz Basquaise

Page 42: 180 Sept 2009 Class

Salmon Tartare with Consommé

Roasted Beef Tenderloin Bordelaise with Truffle Fries

Quatre Quarts with Orange Curd

Page 43: 180 Sept 2009 Class

Lobster Bisque

Roasted Venison, Sauce Grand Veneur with

Butternut and Chestnut Purée

Assorted Molded Chocolates

Page 44: 180 Sept 2009 Class

Salade Niçoise

Page 45: 180 Sept 2009 Class

Pasta Carbonara

Olive and Garlic Studded Roasted Lamb Loin with Broccoli a la Romagna

This is what happens when you put Duane in charge of flambéing a Zuppa Inglese with a whole bottle of 151.

Page 46: 180 Sept 2009 Class

180° Dining, Réveillon Dinner

Smoked Salmon Profiterole

Lobster Napoleon Ashley applying gold leaf to the Opéra cakes

Mignardises on Bauscher Plates

Filet de Boeuf Paul Mercier

Page 47: 180 Sept 2009 Class

Pasta with Comté and Cucumbers

Pork Tenderloin with Shiitake Matefaims

Page 48: 180 Sept 2009 Class

Vichyssoise with Osetra

Filet de Boeuf Paul Mercier

The filet before we trussed her up

Black Currant Tart

Page 49: 180 Sept 2009 Class

Agnolotti

Frogs Legs with Romesco Sauce

Veal Cheek with Aioli and Gnocchi

Gorgonzola Soufflé in a Port Poached Pear with

Port Sorbet

Page 50: 180 Sept 2009 Class

Game Hen Terrine with Puy Lentils

Sole Normande

Crêpe Cake with Apples and Caramel

Ice cream

Page 51: 180 Sept 2009 Class

Roasted Strawberries with Thyme

Cassoulet

Beet, Walnut and Humboldt Fog Salad

Page 52: 180 Sept 2009 Class

Tortellini with Pesto

Wood Fired Prawns with Orange and Basil

Page 53: 180 Sept 2009 Class

Those that made it to the finish line

Notice that it was taken at almost the exact same time as the picture on the first day

Page 54: 180 Sept 2009 Class

Duane (‘s World) Bunch

He came to us from St. Martin. Here he is lifting

up two glasses as he usually made sure that

he sat by an empty place setting to reap the

rewards

He is an avid fisherman

He got engaged at the end of the program and plans to cook on high

end yachts

The only person in the class who could clean

the hood without a stepstool

Page 55: 180 Sept 2009 Class

Tully Cox

Originally from the east coast. He comes from the world of graphic design.

Like many that get the food bug, it is all he can

think about.

I particularly appreciated his attention to keeping

hot line spotless.

His sense of discipline and attention to detail will take him far in the food world.

Page 56: 180 Sept 2009 Class

Ron Farinelli

He’s been a police officer, a prison guard and a driver of hazardous

material living in Wyoming

Quite a character with a slightly warped sense of

humor, which will suit him perfectly in the restaurant

world

Page 57: 180 Sept 2009 Class

Linda Fitzpatrick

She is a tough cookie

She has good cooking skills and don’t

underestimate her

It is always rewarding to see career changers take to this craft with

passion

Go girl! (OK young lady)

Page 58: 180 Sept 2009 Class

Gian Luigi Frau

Is a fairly new import from Italy. Born in Torino and spent most of his time in Florence working as a bartender and waiter

He asked many questions, always starting with “excuse me chef?”

Gian Luigi is a very hard worker and passionate

about food

With his understanding of the front of the house and

now his focus on the kitchen he will be a well

rounded chef

Page 59: 180 Sept 2009 Class

Ashley Frederiksen

Came to us from the army and every response was

always “yes sir” or “no sir” which is always a welcome

response

She also had no problem taking a leadership position

when she saw an opportunity to exercise it

She was all over the Deep Plate presentation project

She is a hard worker and has the right attitude to succeed in this industry

Page 60: 180 Sept 2009 Class

Alan Hubbard

Was so reserved and kind of shy and

certainly appeared to sometimes be on

another planet

Every once in a while he would surprise us and come up with an incredibly insightful

question or response

Page 61: 180 Sept 2009 Class

Genevieve Marcelino

I applaud Genevieve for taking on this program

newly pregnant

It is an intense program and also one where a lot of

very nice and I imagine tempting wines are served

with lunch

Genevieve stuck with the program to the end and only had to leave a few

times for pre-natal appointments

I’m sure her baby will be a gourmet

Page 62: 180 Sept 2009 Class

Victoria (Veronica) McGuire

Surprised us all

We assumed she was just coming to culinary school to be a better home

cook

But it turned out she really did want to become a professional cook

She really applied herself to the program

Unfortunately she had to leave early to give attention to her family

She’s moved to Maui and is thinking of getting into the restaurant business

Mahalo

Page 63: 180 Sept 2009 Class

Shannon McClane

Came to us from Texas

A very strong student who was completely dedicated to her

education

I always misinterpreted her facial expressions

I would be talking about a dish and it just looked like she was

being pained by what I was saying

She got engaged on the night before the last day of the

program

I hope he likes Christmas music

Page 64: 180 Sept 2009 Class

David Mendoza

Extreme skier turned cook

Spent a lot of time texting on his cell phone and when I would bust

him on it he would always say “it’s not fair”

He is heading back up to the mountains to ski

and cook

Page 65: 180 Sept 2009 Class

Laura (Squeak) Montgomery

Ron was paired with Laura for all 3 rotations and by the time she got to Hot Line Ron had figured out how to get her to believe anything he said.

He, along with Duane would send her off to get various made up items, so

that she would have to ask Chef Dale what it was

This led to some pretty funny conversations

We called her squeak (we had many other nicknames we considered)

because she would make these series of squeaky little sneezes

After graduation, her husband and her moved to Nebraska.

We trust she is well there

Page 66: 180 Sept 2009 Class

Jordan Muraglia

An outstanding student with such a strong sense

of aesthetic

He is ambitious as well with a desire to work at John Besh’s restaurant

in New Orleans and then maybe go visit Roberto

Solis in Mexico

And then he would like to go work in Spain

Viaje con dios and bueno suerte

Page 67: 180 Sept 2009 Class

Todd Somma

When I saw Todd come in on the first day of school, I

thought oh my God we got a live one

Multiple piercings, African expanded ear lobe piercing, a

healthy dose of tattoos and skin tight pants that looked like

he melted into them but still managed to slide off his ass

It turns out he is a really caring individual who is crazy about

cooking. A super hard worker that is clearly motivated to

become a great cook

He is in the northeast looking for a great French Bistrot to

work in

Page 68: 180 Sept 2009 Class

Laura (Lu) Stever

Is a Registered Dietician from California

I really think that Culinary School combined with an

RD background is a winning ticket

She is back in California trying to adjust to her boyfriend leaving for Nicaragua to join the

Peace Corps

Get in a kitchen girl

You’ll be so busy you won’t have time to think

Page 69: 180 Sept 2009 Class

Jennifer (JT) Truel

JT went from arranging organ transplants to an archeological dig and then decided she was going

to follow her true passion

cooking

She is very bright with just the right amount of disdain for

authority to get her in a little trouble

Go gently JT

Page 70: 180 Sept 2009 Class

Gary (Gee Gee) Wong

Ask him about his nickname

Gee Gee is a really hard worker and if I would announce I needed

something, the words would barely leave my mouth

before he would be on his way to bring it to me

He had me eat a cooked black egg, it tasted ok

With French technique and a solid grasp of his cuisine of origin He should be very

marketable