The less photogenic dishes (sauces, knife work) are omitted, but otherwise this gallery gives you a pretty good sense of what you’ll be cooking in the Culinary Techniques class.
Souffles: Cheese, Chocolate, Grand Marnier
Scalloped Potatoes
Short Rib Pot au Feu with Horseradish Sauce
Garniture Bouquetière
Chicken Fricassee
Eclairs
Potato “Sundae”
Chimay Stuffed Eggs
Salade Nicoise
Macedoine des Legumes
French Fries
A Hot Rack
Hunter’s Chicken
Puff Pastry Fruit Tart
Rack of Pork with Braised Lettuce
Cream Puffs
French Onion Soup
Fish in Parchment Paper
Split Pea Soup
Lamb Stew
Mussels with Cream and Mushrooms
Onion Tart
Duchess Potatoes
Steak and Bearnaise Sauce
Basque-style Omelette
Scallops with Sauce Americaine
Potatoes Anna, Hash Browns
Grilled Chicken with Devil Sauce
Hot Braising Legs
Duck a l’orange
Fish Sticks, Waffle Basket, Pepper Remoulade
Assiette des Crudites
One Fighting Lobster
Viennese Escalopes
Pear Tart with Almond Frangipane
