This is a spinach salad I plated that has spinach, radicchio, mango salsa, mandarin oranges, chopped nuts, crispy onions, and a carrot ginger dressing.
Carmyn Buckman – Portfolio
A digital portfolio following Carmyn Buckman's culinary development
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These are 6 oz beef sirloins I prepped for sous vide at the Blue Stag Saloon.
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This is a tuna appetizer I plated that has a mango salsa, pickled cucumbers, crispy wonton, seared tuna, ginger soy, and wasabi aioli.
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This is lettuce I prepped for sandwiches and burgers at the Blue Stag Saloon.
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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.
