Been a while since I've posted a thread here. For the last five months I've been going to culinary school to learn the basics and stuff. Today was our restaurant simulation day! It's basically the culmination of everything we've learned. Super tired after a 13 hour "shift" but I'm pretty pleased with how far we've come so I'd like to show you what we've made! Appetizer: "Vongole" We basically sautéed some clams in garlic and chili flakes then stuffed it in conchiglie pasta! Soup: Mushroom Cappuccino The picture doesn't do this justice but it's a cream of shiitake mushroom soup with sautéed oyster mushroom bits and a parmesan froth. Salad: Bagna Cauda To be precise it's more of a Bagna cauda (some Italian veggie fondue dish) dressing but everything is super fresh and yummy! Main Course: Pork Trio To put it simply, it's super soft roasted pork, a pork sausage ish thing with foie Gras inside and a layer of pork crackling. Dessert: Deconstructed Snickers We basically created each part of the dish to recreate the taste of a Snickers bar. This was pretty hard to make but I'm glad we found way. There you have it! I know my descriptions are a bit late but I'm super exhausted and just wanted to share. Hope you guys enjoyed it somehow. Thanks for reading!
This looks amazing and absolutely delicious. Come feed me please. Except the peanuts on the deconstructed snickers dessert. Keep those.
It actually came out a bit salty coz of the clams. Whoops I'm actually not a fan of nuts myself. I do want that ice cream though!
Congrats, Nick. Looks like you're learning a lot. Including how exhausting restaurant work is. Everything looks delicious!
Ohhh looks good. Don't get me wrong tho, but I still dig buffets at anytime. Not a fancy dining kind of a guy
Thanks Shelley! I get it. Sometimes simple food is awesome. After I got home, I got myself McDonald's lel
When you're planning to go back to Culinary School but 13 to 15-hour shifts scare the hell out of you. :?
Any time I've tried deconstructed anything, it's been a picture of all the ingredients on the counter ?. GJ Nick