The Edible School
Learning to become a Chef
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Link reblogged from Meadowbelle Fudge and Confections
Did you order fudge last Holiday Season? Did you miss out and are you grumpy about it? Do you just want to try out some more fudge because you’ve gone a whole year without and just can’t stand it?
This sale is for you! The price for a pound of fudge is going up this year to $9. However, from… -
Want to find out what I’m doing since finishing culinary school? Come check out my sweet and treats company: Meadowbelle Fudge & Confections. See you there!
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I love plating desserts. Seriously, this was probably the most fun I’ve had in class in a long time! I think I have found my calling. I want to take Plating classes now…. maybe I can find those.
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Quiche made with sauteed red peppers, shallots and garlic. Layered with Gruyere and topped with tomato slices.
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I have forgotten to add all my dishes I made to this site. I’m totally a slacker! :) Enjoy!
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Tonight was the first time we all got to cook and plate from beginning to end. Grilled Salmon and Fried Butterfly Shrimp with a Burre Fondue. (I didn’t make the batter for the shrimp or the Fondue, but everything else was my own.)
Pros: Salmon was cooked to perfection. Chef really liked it. Seasonings were spot on and it wasn’t overdone. The shrimp was crispy and not soggy at all. The butterflying went much easier than expected and I was really proud of my work.Cons: Plating was messy. I could’ve done a much better job on it and know what to work on for next time. Fennel wasn’t a great idea for garnish. However, it was a last-minute sub for what we were supposed to use because we ran out. It looked pretty, but wouldn’t have been edible with the stems like I placed it.
