This is my chaud froid platter:Using mayo and aspic we made the white gelatin like base, let that cool. Then put the inlaid garnishes in and covered that with aspic, let that cool. Then added my canapes.
Starting from left to right:
Starting from left to right: Parmesan crisp with a goat cheese mousse, Radish salad on carrot cream cheese, Tuna Tartar with avocado salsa, Curried Chicken salad with Frisee, and more Parm crisps.
This was our first project with chaud froid and aspic. We poached our trout then added garnishes.
You can also see the inlaid garnishes in this pic. My final project was a MUCH smoother platter. This one is blah.
all of our fun garnishes we learned.
Do you see the apple swans? :)
This was our first project with chaud froid and aspic. We poached our trout then added garnishes.
You can also see the inlaid garnishes in this pic. My final project was a MUCH smoother platter. This one is blah.
all of our fun garnishes we learned.
Do you see the apple swans? :)Loving school so much still. Job update: I quit! Woo Hoo! And got another job as a server at a fine dining restaurant at school. HR is still going over all my papers, but my last day is tuesday at my old job so I am hoping to start up my new one within this next week. That's the most exciting news lately. Other than going back to Wisconsin in approximately 20 days! I cant wait!! Thats it for now.
Your food and garnishes look awesome! You'll have to teach me some things :) Can't wait to see you in a few weeks and catch up! I miss you SO MUCH!
ReplyDeletelove, emily