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