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Archive for the ‘school’ Category
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i look good in a chefs toque.
it’s official. i’ve graduated from culinary school at le cordon bleu, portland. now what? -
lovely hula hands
i 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
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baking is fun?
i’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… -
intro to garde manger
as 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…
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bottling some beer
i 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…
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american regional cuisine
another 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… -
another cycle done
meat & 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…
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chef brian malarky
yesterday chef brian malarky came to wci to do a demo of his seafood sausage. this is the dish that won him the second round of top chef, season 3 on bravo. top chef is
a
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another cycle down
don’t worry, i’m still here.
things have been quite busy with this last class. culinary skills 2 has been a whirlwind of cooking methods, stocks, sauces, and all sorts of dicin’ fun. this week has been all sorts of…