Tue Aug 23, 2016 1:16 pm
Wed Aug 24, 2016 1:49 pm
Wed Aug 24, 2016 3:31 pm
Wed Aug 24, 2016 3:51 pm
Wed Aug 24, 2016 4:08 pm
Jagerbomber35 wrote:So, I'm a fat kid that likes to cook. I also watch a lot of cooking shows. How the fhci is sliced beats and sprouts with a vinegraitte, a salad? Is there a certain definition for salad, or is ir anything you want to call it?
Pablo wrote:Tell us you used the piped goat cheese just for the boys here.
What is the triangular unit? I'm all over that and the rabbit and other wrapped meaty patés. Hungry.
Wed Aug 24, 2016 4:13 pm
Thu Aug 25, 2016 1:22 pm
Tue Sep 20, 2016 9:49 pm
Tue Sep 20, 2016 10:34 pm
Wed Sep 21, 2016 4:50 am
NWGunner wrote:Wow, Cap'n, who's your menu developer? That's pretty smart, lean, low fat elk, with high-fat, big flavor chorizo? Very smart. Somebody's paying attention to food trends..
Fri Sep 30, 2016 5:36 pm
Fri Sep 30, 2016 6:52 pm
Captain90s wrote:Today I began the Capstone and Extern/Intern classes. Extern is basically just me going to work as normal, but logging the hours and giving reports to the school (as well as reports from my supervisors). Capstone is the big one, the "final project" of my culinary education. I'll be planning, costing, ordering, preparing and serving a three course banquet luncheon to 4 guests and a judge all by myself. I'll also be assisting in front of house work for the others in my class. We'll also be doing some kind of banquet breakfast as a class, no real details on that yet.
I'm still planning my luncheon menu, but definitely want to go with a BBQ/soul food theme. I'm thinking something in the brisket area for my entree, possibly accompanied by a small baked potato. I still need to come up with an appetizer and a soup. I'll keep y'all posted as the quarter progresses.
Fri Sep 30, 2016 9:38 pm
Sat Oct 01, 2016 7:48 am
PMB wrote:Cap, I hope you open your own restaurant someday.
Fri Oct 28, 2016 5:09 pm