09/22/2025 This is my macaroni and cheese that I made with a bechamel base that I developed into a mornay.

09/15/2025 This is my corn chowder with mirepoix, Olathe sweet sweet corn, potatoes, red bell peppers, and hatch green chilies.

09/15/2025 This is cream of broccoli soup I made with a chicken veloute we developed in class. We blanched the broccoli then poured the finished soup over.

08/25/2025 This is my poule au pot. We focused on developing a stable broth as the foundation of the dish, then also practiced our poaching technique with a chicken breast. I tried to mimic my grandmother’s chicken soup recipe as my flavor.

08/22/2025 This is my interpretation of a shrimp Louie salad. We designed the dressing ourselves, poached the shrimp in our poaching liquid, and assembled the salad based on traditional ingredients. I added tomato, boiled egg, cucumber, and avocado.