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.
Macedoine des Legumes
Garniture Bouquetière
Chicken Fricassee
Duck a l’orange
Steak and Bearnaise Sauce
Hot Braising Legs
Short Rib Pot au Feu with Horseradish Sauce
Duchess Potatoes
Fish in Parchment Paper
Hunter’s Chicken
Viennese Escalopes
Souffles: Cheese, Chocolate, Grand Marnier
Potato “Sundae”
One Fighting Lobster
French Onion Soup
Mussels with Cream and Mushrooms
Pear Tart with Almond Frangipane
Chimay Stuffed Eggs
Split Pea Soup
Rack of Pork with Braised Lettuce
Cream Puffs
Scalloped Potatoes
Puff Pastry Fruit Tart
French Fries
Potatoes Anna, Hash Browns
A Hot Rack
Salade Nicoise
Lamb Stew
Eclairs
Fish Sticks, Waffle Basket, Pepper Remoulade
Basque-style Omelette
Assiette des Crudites
Onion Tart
Scallops with Sauce Americaine
Grilled Chicken with Devil Sauce
