it’s official. i’ve graduated from culinary school at le cordon bleu, portland. now what?
Archive for the 'school' Category
lovely hula hands
21Oct08i finally have an externship lined up. lovely hula hands is a delicious local restaurant that serves up a variety of enjoyable dishes. here are a few articles that help describe their cuisine.
portlandfoodanddrink.com
willamette week
a few others
i’m really excited to get started there in three weeks. until then i’ll be cooking in restaurant [...]
baking is fun?
11Jun08i’ve been quite hesitant to post about my last cycle. intro to baking finished up last week and i found something out about myself. i like baking. if you would have asked me 3 weeks ago what i enjoyed more, baking or cooking, i would have laughed and said cooking, hands down. [...]
intro to garde manger
21May08as i said before, garde manger is mainly just a fancy word for the cold kitchen, however that is not how it is literally translated. that said, intro to garde manger was a great class. we learned the basic components of salads, appetizers, and hors d’oeuvre.
overall it was a fun class with a [...]
bottling some beer
03May08i have finally come around. it’s something i’ve wanted to do for awhile and being in a city where it’s hard to find anything but a local brew, i gave in to the itch to make my own beer. i can’t remember if i posted about the batch i started and don’t really [...]
american regional cuisine
26Apr08another cycle in the bag. the last three weeks i have been in american regional. in this class we spend a day or two in the many regions of the u.s. we started in the mid-atlantic states, then through new england, the south, louisiana, texas and tex-mex, the central plains, california, hawaii, [...]
another cycle done
08Mar08meat & seafood identification & fabrication. good times.
we started with seafood, filleting salmon, halibut, shucking oysters, and making calimari. then we moved on to poultry, breaking down everything from chicken, duck, squab, and other wild birds. after the birds we moved to the beef, pork, and lamb, fabricating cuts from the sides [...]
