Due to the fact that I am currently attending Le Cordon Bleu Culinary School, I took it as a perfect opportunity to use one of my production days in class for this post! I am presently in my baking and pastry class.

Ideas, Inspirations, And Questions About Food. While the color of the root is orange the but the color it produces is bright yellow almost like a highlighter. The tumeric is awesome and I ope to use it in many dishes to come. The Peking duck is a simple, simple dish having only 4.

Must sleep, but so much to say. BECOME BETTER! April 19, 2012.

Saturday, October 13, 2012. Coq Au Vin, well kinda. Tender chicken confit is served with roasted baby vegetables. Over a fried mashed potato cake with a rich red wine reduction. I was selected as a finalist for a competition to stage at a restaurant in the Basque region of Spain. The competition is fierce and has several requirements, one of which is to submit a video as to why we should be chosen.

Sooooooo How do you cook that thing? April 17, 2012. A recipe for Geoduck, and part of my application for BasqueStage. Geoducks, waiting to be cleaned. But before that, a little info on this mighty creature.