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