Carmyn Buckman – Portfolio

10/20/2025

This is my roast chicken with pan gravy from the drippings. We used the jus and mirepoix from roasting the chicken, then added flour to make a roux, then chicken stock to finish the gravy.

10/20/2025

This is a pork gravy made with spicy ground breakfast sausage, milk, and flour.

10/13/2025

This is my braised beef short rib made with brown veal stock and demi-glace, finished with sherry.

10/13/2025

This dish is chicken fricassee made with duck stock and a cream and egg liaison.

10/06/2025

This is my Thai shrimp soup with shrimp, mushrooms, chicken stock, red curry paste, lime juice, lemongrass, fish sauce, Thai chilis, and cilantro.