10/15/2026 This is my first attempt at bolognese sauce, served with bucatini pasta. I used equal parts ground beef and pork as the main protein, used finely chopped guanciale instead of pancetta, rehydrated porcini mushrooms, finely chopped standard mirepoix, finely chopped garlic, tomato paste, crushed canned tomatoes, chicken broth, white wine, milk, a parmesan cheese…

10/15/2026 This is my first attempt at pasta carbonara. I used bucatini pasta, and made the sauce with two whole eggs plus one yolk, grated parmesan, a small amount of olive oil, and the residual fat from rendering the guanciale. I topped the finished dish with more grated parmesan and pepper.

09/15/2026 These are the three round fish I fabricated in class. The first is a hybrid striped bass; the second is a lane snapper; and the third is a Scottish salmon, which I also got to practice taking the pinbones out of. All three came in drawn, but I got to practice dressing the bass…

09/29/2026 I shallow poached this salmon on a bed of shallots with white wine, and covered it with a cartouche. Once the salmon was cooked through, I removed it from the poaching liquid and let the liquid reduce. I then added butter to make a beurre blanc, then strained it and poured it over the…

09/29/2026 This is a lobster I fabricated and sauteed in neutral oil to bring color to the shells. I then added shallots and garlic, brandy, white wine, and fish stock, and let it simmer for ten minutes to finish cooking the lobster. Once it was finished, I removed the lobster and reduced the cooking liquid…