i look good in a chefs toque.

it’s official. i’ve graduated from culinary school at le cordon bleu, portland. now what?

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…

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…