ABOVE: Chimichurri Sauce with Seared Strip Steak
Here's the culinary portfolio from over a year ago from the chef's course that my sister in law and I completed awhile back that I had intended to share and just got busy with life and trying to make sure my priorities in putting God first are right. I love sharing things that may be beneficial to others, but I'm careful because I want to make sure things aren't based on vanity or self, so I find myself posting less and less these days. The course was a lot of hard work that was not just executing cooking; but it involved taking "written" tests (online), studying notes, listening to lectures, but I'm so glad that we did it. I learned a lot and hope to be able to implement it more in my life in entertaining to serve on a higher level. It was definitely worth taking, and God blessed us with an affordable price to be able to as well. I would never choose to work in a commercial kitchen as I don't have what it takes and the stamina, but it's nice to have the hosting training for entertaining guests in a home.
Here are a few portfolio shots for ideas in the future of the plating we created.
BELOW: Nicoise Salad with Grilled Fresh Salmon
Beef Stroganoff
Roasted Chicken with Pan Gravy
Red Wine Braised Short Ribs
Crispy Fried Chicken Wings with Perfect French Fries
Duck Confit
Au Gratin Potatoes
Chicken and Chickpea Curry with Cilantro Mint Raita
Fresh Handmade Dough Pasta
Spaghetti and Meatballs with Fresh Handmade Dough Pasta
Spring Vegetable Frittata (Really neat to serve it in small cast iron skillets on a hotpad.)
Chicken Paillard with Arugula and Lemony Vinaigrette
Mushroom Risotto
Stuffed Lamb Leg Roast (proper serving etiquette would be to have the meat facing you, but I preferred this shot of the overall plating.)
Baha Style Fish Tacos
Mixed Berry Compote
Flourless Chocolate Cake
Red Wine Poached Pear
Chicken and Chickpea Samosas
Miso-Glazed Sea Bass with Pickled Baby Bok Choy
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