Savory Palmiers with Proscuitto, Parmasean and Honey Mustard
Yes, it has been a while since I’ve posted. Life has taken me up, down and all around over the past few months. It has been a time of excitement, confusion and a whole lot of work. After the holiday season, I completed my last 3 weeks at The Culinary Institute of America.
Seafood Sausage with Cocktail Dipping Sauce and “Nora’s Sausage” with Chili-Lime (Chef threw a whole lot of things in the grinder and dubbed it “Nora’s Sausage”.).
I survived 3-weeks of Garde Manger. Passed my practical exam. Packed up my hell-hole of a dorm room. Said goodbyes. And prepared for my 5-month externship.
Foie Gras and Chicken En Gelee. Walnut Tuille with Frissae Salad. Melba Gingered Breadcrumb. Sliced peeled grapes. Sauce Ravigote.
Carpaccio
I had a “farewell dinner” in style with my best friend and roommate at The American Bounty Restaurant on campus.
Smoked Duck Breast with Spinach, Pineapple and Curry Broth
Profiteroles with Chocolate Sauce and Ice Cream
The day before graduation, the Garde Manger class puts on “Grand Buffet” for the school. Lots of terrines and small bites. My team had Asia and made Seafood Spring Rolls, Pork Egg Rolls, Noodle Salad and Seafood Salad.
I miss my friends, however; it felt like it was time to go on externship. I had just two days home with family then off to San Fransisco!!
New Adventures,
Nora
You’ll do great! We can’t wait to visit you. Miss you already.