Cooking in Salamanca, Spain "Tapas"

Cuban Tostone with Black Trumpet Mushroom, Farinato and Fried Quail Egg. I perpared this Tapas for a local news station in Salamanca, Spain.

ProChef Level 2 Critfied

These are just a few highlights from the four day exam. Day 1 consisted of baking, Day 2 Mediterranean cooking (I drew Southern Italy), Day 3 Healthy cooking, and Day 4 Garde Manger.

Noche Buena Roast Pork

Turkey Dinner Get's the Hot Bath

Some times in life lightning will strike in the middle of the night. Chef came in on Wednesday before Thanksgiving, and told me about the wild idea of deconstructing a turkey and glueing it back together.

I began buy removing the skin in one peace. Then de-boning the whole turkey, removing any sliver skin. I lined a half hotel pan with parchment paper, first lay the skin down sprinkle with activa and begin laying the pounded white meat in layers. In between each layer sprinkling with Meat Glue and seasoning. After a white is in place add the dark meat and press over night. Cryo-vac at 100% and cook sous-vide at 150°F for 4 hours.

Dorade

This is a pan seared Dorade, Grilled Zucchini, Tomato Caper salad, and Sauce Nature Foam

CMAA Student Conference Dinner

This dinner was for 130 students who are all apart of CMMA. I was truly happy to work on this dinner with Chef Andreini CMC, because I am just like the students attending the event, wanting to grow and learn more about our industry. The dinner was themed to showcase the many areas of food in a private club setting: Simple, local, new or modern. The menu: the starter a trio of sous-vide local golden beets with goat cheese cream and roasted shallot vinaigrette-CIA Tower (tomato avocado salad with crab meat and old bay)-French peanut cheese squash Soup with chipotle and crouton(paille), The main a Sous-vide Lamb loin with celery root puree, local baby red and yellow carrots, and crispy brussel sprouts with a pancetta vinaigrette and lamb demi-Dessert was prepared by Pastry Chef Camellia Pan.

Headcheese

I used the head and parts of an acorn fed hog, with some help of tonge and ears of other local hogs. It's my favoriate to perpare and eat. I am trying to convert one person at a time.