08/25/2026 This is my first attempt at fabricating duck. I separated the wings between the flats and drumettes, removed the leg and thigh quarters, removed the breasts and tenderloins, and split the carcass beneath the ribs for stock.

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,…

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.

12/08/2025 This is my plate for my final breakfast class exam. It includes thin pancakes with butter, jalapeno jam, hashbrowns, spicy sausage, and scrambled eggs.

12/08/2025 This is a classic waffle I made with baking powder as a leavener. I garnished it with powdered sugar and a jalapeno jam.