180 sept 2009 class
DESCRIPTION
A slide show of the food cooked by the Cook Street 180 September 09 classTRANSCRIPT
180° September 09
Gianduja Mousse
Quiche Lorraine
Poached Chicken and Noodle Soup
Grapefruit with Pernod
Biscotti
Gorgonzola Tart
Roast Pork Loin with a Potato Galette and Red
Pepper Coulis
Le clafoutis
Tomato Tart
Potato Wrapped Bass with Saffron Broth
Molten Chocolate Cake
Orange and Grilled Fennel Salad
Representatives of the Mexican Cultural Center who presented Mexican
wines
Le Grand Aioli
Individual Apple Tarts
Brandade and Tapenade
Scampi Provencal with Fazzoletti
Vacherin with Fresh Fruit
Curried Carrot Soup
Roasted Chicken with Samfaina and Pommes Berny
Amuse
Duck Liver Mousseline filled Profiteroles with Duck
Consommé
Duck with Verjus and Walnut Sauce
Mousse Cake
Crespeau
Pan fried Trout with Sauce Grenobloise
Sorbet
Un dia con Roberto Solis
Croquettas with Jamon Serrano
Spanish Garlic Soup
PaellaSelection of Spanish
Cheeses
Soba Noodle Amuse
Jaeger Schnitzel
Black Forest Cake
Carabaccia
Risotto al Frutti di Mare
Spinach Soup
Fonduta
Roasted Pepper and White Anchovies
Celery and Rice Soup
Beef Braised in Barolo with Pappardelle
White Salad
Lasagne
Exam Day
Tomato and Cauliflower Soup Oeufs à la neige
Pan Seared Chicken Breast with Sauce
Robert
Seared Scallops and Tuna Tartare with Beurre Blanc
Lemon Tart
Duck with Sauce Bigarrade
Slow Roasted Strip LoinMussel and Potato
Salad
Onion Tarts
Three Chocolate Mousse Cake
The kitchen crew for 180° Dining: Friuli Menu
180° Dining
Friuli MenuFrico and Salume
Mezza Luna Ravioli
Roasted Venison with Polenta
Pear Strudel
Omelet with wilted Spinach and Potato
Pancake
Apple Croustade
Poached Salmon Medallions
Mushroom Soup
Fraisier
Potato and Roasted Beet
Salad
Mayonnaise Derivatives
Oeufs en Meurette
Crème Brulée
Poached Chicken Roulade
Lentil Salad
Rable de Lapin with Pommes Dauphine
Cheese Soufflé
Medallion of Beef
Maple ice cream
Leek Soup with Salmon quenelles
Sole en papillotte
Crème Caramel
Pâte de Fruits and Truffles
Clams Casino
Lemon Soufflé
Halibut à la nage with Pesto Aioli
Oysters Rockfeller
Stripped bass wrapped in brik dough with a soupe de
poisson emulsion
Chocolate Soufflé
Smoke Salmon Bavarois
Lobster à l’Américaine
Ice Cream Buffet
Seafood Buffet
Panzanella
Scaloppini Parmesan
Zuccoto
Fettucine with Braised Garlic and
Balsamico
Saltimbocca with Gorgonzola Potato Pancakes and Broiled
Radicchio
Rice Pudding
Some of practical exam 2
Bagna Cauda
Osso Bucco
Semi Freddo
Artichoke Soup
Roasted Pistachio Crusted Rack of Lamb with Ratatouille
Paris Brest
Flammenkuchen
Choucroute GarniMille Feuilles
Duck with Mushroom Ragout
Pan Fried Trout with Riz Basquaise
Salmon Tartare with Consommé
Roasted Beef Tenderloin Bordelaise with Truffle Fries
Quatre Quarts with Orange Curd
Lobster Bisque
Roasted Venison, Sauce Grand Veneur with
Butternut and Chestnut Purée
Assorted Molded Chocolates
Salade Niçoise
Pasta Carbonara
Olive and Garlic Studded Roasted Lamb Loin with Broccoli a la Romagna
This is what happens when you put Duane in charge of flambéing a Zuppa Inglese with a whole bottle of 151.
180° Dining, Réveillon Dinner
Smoked Salmon Profiterole
Lobster Napoleon Ashley applying gold leaf to the Opéra cakes
Mignardises on Bauscher Plates
Filet de Boeuf Paul Mercier
Pasta with Comté and Cucumbers
Pork Tenderloin with Shiitake Matefaims
Vichyssoise with Osetra
Filet de Boeuf Paul Mercier
The filet before we trussed her up
Black Currant Tart
Agnolotti
Frogs Legs with Romesco Sauce
Veal Cheek with Aioli and Gnocchi
Gorgonzola Soufflé in a Port Poached Pear with
Port Sorbet
Game Hen Terrine with Puy Lentils
Sole Normande
Crêpe Cake with Apples and Caramel
Ice cream
Roasted Strawberries with Thyme
Cassoulet
Beet, Walnut and Humboldt Fog Salad
Tortellini with Pesto
Wood Fired Prawns with Orange and Basil
Those that made it to the finish line
Notice that it was taken at almost the exact same time as the picture on the first day
Duane (‘s World) Bunch
He came to us from St. Martin. Here he is lifting
up two glasses as he usually made sure that
he sat by an empty place setting to reap the
rewards
He is an avid fisherman
He got engaged at the end of the program and plans to cook on high
end yachts
The only person in the class who could clean
the hood without a stepstool
Tully Cox
Originally from the east coast. He comes from the world of graphic design.
Like many that get the food bug, it is all he can
think about.
I particularly appreciated his attention to keeping
hot line spotless.
His sense of discipline and attention to detail will take him far in the food world.
Ron Farinelli
He’s been a police officer, a prison guard and a driver of hazardous
material living in Wyoming
Quite a character with a slightly warped sense of
humor, which will suit him perfectly in the restaurant
world
Linda Fitzpatrick
She is a tough cookie
She has good cooking skills and don’t
underestimate her
It is always rewarding to see career changers take to this craft with
passion
Go girl! (OK young lady)
Gian Luigi Frau
Is a fairly new import from Italy. Born in Torino and spent most of his time in Florence working as a bartender and waiter
He asked many questions, always starting with “excuse me chef?”
Gian Luigi is a very hard worker and passionate
about food
With his understanding of the front of the house and
now his focus on the kitchen he will be a well
rounded chef
Ashley Frederiksen
Came to us from the army and every response was
always “yes sir” or “no sir” which is always a welcome
response
She also had no problem taking a leadership position
when she saw an opportunity to exercise it
She was all over the Deep Plate presentation project
She is a hard worker and has the right attitude to succeed in this industry
Alan Hubbard
Was so reserved and kind of shy and
certainly appeared to sometimes be on
another planet
Every once in a while he would surprise us and come up with an incredibly insightful
question or response
Genevieve Marcelino
I applaud Genevieve for taking on this program
newly pregnant
It is an intense program and also one where a lot of
very nice and I imagine tempting wines are served
with lunch
Genevieve stuck with the program to the end and only had to leave a few
times for pre-natal appointments
I’m sure her baby will be a gourmet
Victoria (Veronica) McGuire
Surprised us all
We assumed she was just coming to culinary school to be a better home
cook
But it turned out she really did want to become a professional cook
She really applied herself to the program
Unfortunately she had to leave early to give attention to her family
She’s moved to Maui and is thinking of getting into the restaurant business
Mahalo
Shannon McClane
Came to us from Texas
A very strong student who was completely dedicated to her
education
I always misinterpreted her facial expressions
I would be talking about a dish and it just looked like she was
being pained by what I was saying
She got engaged on the night before the last day of the
program
I hope he likes Christmas music
David Mendoza
Extreme skier turned cook
Spent a lot of time texting on his cell phone and when I would bust
him on it he would always say “it’s not fair”
He is heading back up to the mountains to ski
and cook
Laura (Squeak) Montgomery
Ron was paired with Laura for all 3 rotations and by the time she got to Hot Line Ron had figured out how to get her to believe anything he said.
He, along with Duane would send her off to get various made up items, so
that she would have to ask Chef Dale what it was
This led to some pretty funny conversations
We called her squeak (we had many other nicknames we considered)
because she would make these series of squeaky little sneezes
After graduation, her husband and her moved to Nebraska.
We trust she is well there
Jordan Muraglia
An outstanding student with such a strong sense
of aesthetic
He is ambitious as well with a desire to work at John Besh’s restaurant
in New Orleans and then maybe go visit Roberto
Solis in Mexico
And then he would like to go work in Spain
Viaje con dios and bueno suerte
Todd Somma
When I saw Todd come in on the first day of school, I
thought oh my God we got a live one
Multiple piercings, African expanded ear lobe piercing, a
healthy dose of tattoos and skin tight pants that looked like
he melted into them but still managed to slide off his ass
It turns out he is a really caring individual who is crazy about
cooking. A super hard worker that is clearly motivated to
become a great cook
He is in the northeast looking for a great French Bistrot to
work in
Laura (Lu) Stever
Is a Registered Dietician from California
I really think that Culinary School combined with an
RD background is a winning ticket
She is back in California trying to adjust to her boyfriend leaving for Nicaragua to join the
Peace Corps
Get in a kitchen girl
You’ll be so busy you won’t have time to think
Jennifer (JT) Truel
JT went from arranging organ transplants to an archeological dig and then decided she was going
to follow her true passion
cooking
She is very bright with just the right amount of disdain for
authority to get her in a little trouble
Go gently JT
Gary (Gee Gee) Wong
Ask him about his nickname
Gee Gee is a really hard worker and if I would announce I needed
something, the words would barely leave my mouth
before he would be on his way to bring it to me
He had me eat a cooked black egg, it tasted ok
With French technique and a solid grasp of his cuisine of origin He should be very
marketable