Rockefeller and apple jelly oysters

This was an experimentation with plating more than anything. To be honest, the first three ways I had plated these two types of oyster preparations were rather uninspired. When I was clearing them from the plate though, I accidentally made my most artistic plating of an appetizer yet.

Huitres en gelée et Rockefller
Four separate oysters with apple, fennel and cucumber spiral garnishes
Oyster assortment pinwheel
A single Rockefeller-style oyster over a bed of colourful seaweed, coarse salt and apple slices

The very last style of plating is by far my favourite.

April 19th, 2017

Hor d’oeurves

My plating partner and I put together this huge buffet of hors d’oeuvres along with the rest of our class, who created the same dishes but with their own style of plating.

This is us with our final product!

My plating partner and I standing with our final product!
All six of our dishes in a row
Quail cromesquis over a fine parsnip mousseline with parsnip chips and chive garnishes
Grilled black tiger prawn skewers with sweet chili sauce


Smoked salmon roses over thin blinis with horseradish mascarpone, caper and dill garnishing
Foie gras sliders with homestyle burger buns, wine wine jelly and red pepper relish
Smoked chicken wing ‘lollipops’
Deep-fried blue cheese gougères
My intermediate class photo! Group C, Spring 2017

Needless to say, my intermediate semester of learning cuisine ended strong. I went on a lovely 10-day trip home to Vancouver immediately after taking my exam, and came back to Ottawa just two weeks ago for my first day of the superior level semester.

April 19th, 2017