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