Monday, March 1, 2010
Culinary School Photos
Maui onions, cipollinis, pearl onions, green onions, leeks, and gingers for our root vegetable tasting. Our chef instructor had us chop these up and caramelize them to taste their differences.
The lunchtime dessert table, which is fully stocked everyday with truffles, cakes, pies, and tarts from the Baking and Pastry classes. INSANE.
Citrus Tasting in our Product Knowledge class. We try Minneola oranges, blood oranges, Meyer lemons, Persian lemons, key limes, Rangpur limes, kumquats, pomelos, ruby grapefruit, I can't even remember them all. We do this tasting for every subcategory of produce (lettuces, root vegetables, apples and pears, cabbages, spices). Definitely beats regular lecture classes.
at 2:38 PM