Cocktail practice

Last week I had the opportunity to be the chef’s assistant for the upper-level cuisine student’s final demonstration class. I helped to pipe cream, bake macarons, fill jars, deep-fry and garnish these cocktail appetizers for their class.

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Of course these aren’t actually the final plated dishes. I took these photos after the finished dishes were eaten. The squid ink-brushed macarons, for example, were served in scallop shells as they are filled with a salted cod brandade.

March 13th, 2017

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