Carmyn Buckman – Portfolio

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.

08/21/2025

This is shallow-fried chicken with glazed carrots.

As a class, we developed a marinade, a breading, and dredging technique, and individually we glazed carrots.

08/20/2025

These are a sauteed pork cutlet, a shallow-fried schnitzel, and batonneted french fries.

08/19/2025

This is my interpretation of Italian minestrone based on my experiences with the soup.

It includes a chicken broth base, onions, carrots, yellow squash, tomatoes, basil, and parmesan.