A digital portfolio following Carmyn Buckman's culinary development
08/18/2026
For this dish, I browned both sides of the chicken supreme and all sides of the wings, began the sauce by sauteeing the mushrooms and shallots, and adding the chicken stock, wine, and cognac, then finishing the chicken in the oven while sitting in the sauce. Once the chicken reached the proper internal temperature, I finished the sauce with beurre manie, tomatoes concassee, tarragon, and parsley.
08/18/2026
This is my first attempt at a whole roast chicken. I stuffed an herb butter beneath the skin on the breasts and basted with butter and the chicken fat from roasting throughout the roasting process. I carved the chicken into a traditional eight pieces and made the drippings and mirepoix from roasting into a pan gravy.
08/11/2026
During this lesson, we practiced trussing chickens for roasting, then fabricated the chicken by disjointing the wings between the flats and drumettes, removing the wing tips from the flats, making supremes from the breasts and removing the tenders, and removing the leg and thigh quarters from the carcass and deboning them.
02/17/2026
This was one of the entrees on our Mardi Gras special menu. It features a cajun shrimp skewer, red beans and rice with andouille sausage, and a cajun trinity salad with a lemon vinaigrette.
04/10/2026
These are the twice-baked potatoes that we serve with our 8 oz. tenderloin and 16 oz. bison ribeye. The tops are trimmed off, the centers scooped out, then I refilled them with a cheesy mashed potato filling and topped with shredded provolone.
Carmyn Buckman - Portfolio 