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Mod 3 Finished and Final’s

Welcome back again Chef Fan’s it’s been a while and I have been busy. I have been competing in daily cooking challenges for Art of Cuisine. I really had to jump in and get work done so I ducked away from the blog for a while. I come back however to bring more pictures to light and wrap up Mod 3. I am on “vacation” right now and finally getting caught up enough to set it all down to text.

Starting off by finishing up where we left off with Taste and Flavor… We only had a week left of class and a big week it was. First of we learned how to effect the flavor of drinks by what we served with them. With that being said we had a challenges related to creating a drink and a passes plat to go with it. So what I did was…I made a mock-tail orange coffee, that could be served with triple sec, and to make it taste more bitter so that it is more of a start the night drink, I made a brown sugar caramelized pancetta “BLT”… Next we came to our final project which you can read about Here... It looked a little something like thisand you have… A black pepper crusted grilled ribeye and blue cheese demi-glace. Served with smoked grilled asparagus, and garlic chive, shiitake mushroom dauphine potatoes.

Moving along rather quickly now we move on to Art of Cuisine which is a class where we take everything that I learned in Taste and Flavor and learn how to make it look like art.  Each day of class was built around getting all of us to look at and think about how food is plated differently. We did this by having themed biased challenges, like food is art and pairing music and food together. All of the recipes and what I did can be found in this report.

That report was just what I did on the “challenge days”, besides this we had tasting and production days. We had three tasting days, and two production days. To top it all off we had a presentation day where we present our final project. What are all these things you ask? For starters our tasting days we got to taste different artisan cheese, 6 different types and grades of caviar, oh and foie gras 4 ways…. Yeah it was a good day when it was a tasting day… Our production day’s centered around making different types of terrine for NECI on Main, it was also great practice for our final project.

Our final project was a group project that split the class into two groups and had each group come up with and display a Bocuse d’Or platter display. The Bocuse d’Or World Cuisine Contest is the most rigorous international culinary competition, held every two years in Lyon, France. Twenty-four countries are selected to compete, and each country’s team is composed of one chef and one commis assistant.

Each team is provided five and a half hours to create two elaborate platter presentations, one centered around seafood and one on meat, each accompanied by three original garnishes. The platters are presented before twenty-four judges, each of whom is among the most esteemed chefs in his/her own country. The judges evaluate the overall harmony of flavors in the dish, the presentation of the platter, the techniques employed and the efficiency in which the teams work.

Now as we are students and just learning how to make this type of platter we only had to make one platter. My group picked to do meat, and this is my Art of Cuisine final group project. We had to purpose our project the Monday before we presented it for judging, and part of this was developing a menu and ordering for our menu.

After all was said and done we had to make and present our platter, and with this I give you our menu


A Veal Cheek and Pistachio inlayed,  Pâté en Croûte
Head Cheese inlayed with Smoked Pork Tenderloin, wrapped with Prosciutto


Stone Ground Mustard
Smoked Tomato Chutney

Preserved Composed Salad

 Pickled Eggs, Dilly Wax and Green Beans, Dried Roma Tomatoes, and Olives

Garnished With

Lemon  Tuile, Quenelles of Goat Cheese, Roasted Beets, Cornichons Beet Relish.
Artichoke Hearts, with a Vegetable Mousse, and Chive Windowpane Potatoes
After all was said and done my group and myself put out the full platter displayed as suchI am really proud of how this all turned out, but I am very proud of myself for the Pâté en Croûte. I am going to pate myself on the back for this one. It was a nearly perfect Pâté en Croûte with the only real problems with it being that the dough is to thick on the bottom, and that the Aspic didn’t have quite enough strength but for the very first time making it I’m very proud with the results.
Oh yes we also had to make a centerpiece for the table and being as we where in Vermont in the middle of the harvest I made a relief carving of the state of well Vermont… Really that is all I got for you right now Chef Fans. You would think that there would be more to say after almost a month of being in class, but you know what I covered the important parts.
Up next is Mod 4 and as normal I have gone ahead and placed all of the per-information in the new headers.  We fought a lot of battles to reach the end of Mod 3 and I’m ready to see what else Mod 4 is going to throw my way.

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