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