Culinary school posts are go!

coq au vin.jpg (49 KB)

Nicoise.jpg (43 KB)

Spanish Goat.jpg (48 KB)

Beet Salad.jpg (44 KB)

Beef Canape.jpg (67 KB)

Coq au vin, salad nicoise, spanish goat stew, beet salad, provencial beef canape de Provence..

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    20 Responses to Culinary school posts are go!

    1. I’m sure they taste great but i think your head chef needs to dress this better to make it more appealing.

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    2. Are those the actual meals or just the leftovers? ‘Cos I’ve seen dwarf hamsters eat more than that…

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    3. plating needs some work bud.. mabey?

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    4. as a chef and someone who actually knows what the fuck he is talking about:
      nice work, VERY nice work. fuck the naysayers and keep going.

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    5. Keep studying, you`re not there yet.

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    6. Alright, also a chef here, trying to be constructive:
      Coq au vin is a hard dish to make pretty, but a bowl of brown isn’t very appealing. I hate chefs who throw parsley on everything but a little green wouldn’t hurt, consider some tourneed carrots, and I like to serve it over a lightly colored starch (it’s a sauce, not a soup).
      Nice sear on your nicoise, I’d personally but the garnish around the stew but that’s a personal taste thing, instead of rough cut greens on the beet salad, consider something like fine brunoise sized carrot, red pepper, etc. As for the canapes, I was surprised the bread didn’t look toasted as that’s color, flavor and texture. I presume that’s tapenade underneath but Provence is also known for it’s bright colors

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    7. bowl 1 looks like diahrrea
      plate 2 looks damn raw
      plate 3 looks like puke
      plate 4 looks like bird shit
      plate 5 again.. raw.

      I don’t cook professionally, but I know what I like to eat
      Most of that does not look like food to me.

      Maybe you can get $50+/plate for that someplace, but not from me

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    8. Looks good, but can you dish up a cheese steak please?

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    9. Those were made in the course of 4 hours, and the last one actually is a joke (repetition of a silly name), its the leftover from our previous 8 weeks. Also they weren’t plated for service as we don’t have those plates in the lab. Pics also taken with shitty cellphone camera, so the top one actually is purplish brown rather than brown. If you want I can post the actual plates we serve at the restaurant and not the lab work.

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