King Caeser Salad










Catfish filets with Tex Mex fice and mint accents..
Candied roasted bacon.
Mighty Buffalo Wings
Strawberry Bavarian with fresh fruit and cream topper.
Chicken and Chorizo with snap peas.
Sole with a Sriacha
sauce, Snap Peas, and
Potato Cups.
Thai Fish n Chips
in Coconut Milk
Sauce...
Red Snapper over
Boston bibb lettuce
with mustard and
bbq sauce, Asiago on
top.





3 assortments of home made eggplant parmigana...
Frank-en-turkey..
HOME MADE
Turducken, feasted
upon on Thanks-
giving 2k8. Turkey
over a duck, over
a chicken, with momma's stuffing
in between each layer.
< "tell me, the chicken or the egg....or else...."



Linzertorte, home made dough, and hand made lattice. with home made raspberry whip cream.
Duck breast, roasted in
brown sugar and
Sherry, w/
seared scallops.
Whole Red
snapper, fresh
from the market
to my cutting board, to the
frying pan, and a lil in the freezer
for later
of course...
CHILI POWDER
ROASTED
PEANUTS WITH
WHOLE DRIED
CHERRIES,
AND ASSORTED OTHER SPICY ZINGERS IN THE BLEND
PAN SEARED COD FILET, WITH THE
SIMPLE SIDES, CABBAGE AND
MARINARA
Home made pithivers.
School made blitz
pastry dough, home
made brown sugar n
cinnamon pastry filling
with raspberries and
Granny Smith apples
and a light vanilla touch.
Pizza Bread, hand
made w spinach,
mushrooms,
canned
sauce (sigh),
and a lil onion
and garlic...
Dream Cake....from bottom,,,
Yellow Chifon Cake, White
Chocolate Mousse, Peanut Butter
Whip Cream, chocolate shavings,
Chocolate cake, White Choc mousse,
Dark Choc mousse, almond shavings, yellow chiffon cake, Vanilla syrup, Butter cream,
chocolate shavings and semi sweet choc chips, wrapped and sprinkled with choc shavings
and chopped walnuts.
Kidneys from a cow...cooked in a great
Dijon sauce and served with Chef
Leonards potato croquettes.
< Ox Tail soup served with the vegtetables inside the soup on the
side>
 
Cream o Mushroom,
with hand carved
mushroom "shell" caps..
Chicken stuffed with Spicy cous cous
served with Green beans almandine,
square citrus glazed carrots, and
percy sauce...
Turkey Parmesan with Red Pepper
accents, mushrooms and a
parmesan and romano mix...
Served over homemade herb
linguine'
Almond crust, walnut
filled tart with a
chocolate ganache
on top.
< Home made chocolate lava cake with raspberry flavor, raspberries, and powdered sugar.>

< Chicken Breast, 
crustedand placed
on a bed of cabbage,
ham, waterchestnuts, spices
and a dijon mixture
and wild onion. >
SIDES - ETC.

< Pan fried white fish over Penne
pasta with fried chicken wings
and all covered in hame made
marinara and fresh basil chiffonade'
garnish, and parmesan. >

< Chicken Breast, wrapped in
Sugardale bacon, filled with sage
stuffing mixed
with Salmon, shallots, garlic, smoked
gouda and fresh basil, mixed spices
< Bottom Round Roast with Yellow and Purple potatos, Carrots and mushroom sauce, with special beef rub >
< White fish with potato rings filled with mashed potato and dressed with lemon and potato and flake fish>
< Blackberry cake with kiwi, orange, and blackberry dress under sugar frosting... >
< .Zuchini Duxelle. >
< Baby Spinach salad
with roasted pine nust,
shallots, bacon, Egg,
and Parmesean cheese..>
< Bean Soup made in class with my Garnish
of Egg, cheese,
lemon, parsley>
< Clam and Oyster Raviolli
with Smoked Gouda and
bella Mushroom sauce...
Guest Chef Carver duo >
< Shallot butter covered
brussel sprouts,
in a graffiti eggplant
boat on a carrot batonet raft...>
< Crawfish and lemon shallot orzo >
< Panko crusted catfish with crawfish butter sauce on a bed of fresh basamati rice..carrots on side....>
< Stuffed medley... Choyote and Yellow squash, Poblano pepper, baby bella mushroom, stuffed with tomato, bella and shallot with rice...and marinara >
< my home made
meat loaf with whipped
mashed taters' that were
made by classmates
and home made sauce >
< TrueC preppin' home made cabbage rolls for the gang... >
< Tyson Night 2k5,
Tyson was as done
as our feast,
-bacon wrapped,
herb cheese stuffed shrimp.
-seafood stuffed portabellas,
-bacon wrapped scallops >
fight night buffet....home made meat balls, mexican jalapeno soufle', home made chicken salad, asian zing wings, rice n bean chips, turkey n swiss, and ham n cheddar n swiss french rolls.
< Panko crusted chicken breast, stuffed with ham, mushroom , swiss, and scallion, various herbs  >
< Stewed Squash w tomato (Arab style),
roasted cornish hen,
steamed broccoli,
rosemary and garlic
potatos,
and syrian flat bread... >
<Chicken, Yellow Squash, Smoked kielbasa, button muxhrooms, and green/ orange bell pepper kabobs,




three sauce choices and a loaf of grill warmed sourdough.....  >
Every dish is either an original creation , a recipe from the academy,or a twist on an original,, some photos are merely for representation of title and not meant to represent plating skill. Thank you for all those who inspire me and have already to create, and expand on all recipes...
< rib mix : bbq pork n beef, mixed butter veggies, asiago butter sourdoughh toast, loaded tater (fresh cheddar, chives, bacon, butter, ranch dressing and a smile...lol >
<Carmalized onion covered, roasted and baked duck with a sweet n spicy glaze n maple bacon blanketed...(4 hr slow roast/bake) >
< TALAMI, AKA Arabic
yeast bread,
not flat bread, fresh
from scratch...>
< Quik seared herb
steak covered in
a vegetable sauce >
DESSERTS
MAIN DISHES
SIDES - ETC.
MISC. - MEDLEYS
SOUPS N' SALADS
SOUPS N' SALADS
MAIN DISHES
DESSERTS
MEDLEYS - ETC.

< Clams stuffed with spicy
sausage, shallots, garlic
clam meat, and chives,
tillamook cheddar
Chef Carver idea >
Class made chocolate bread pudding with my creative additions...
Peanut Butter pie, with a chocolate ganache' drizzle, home made w cream and peanuts.
Veal Cordon Bleu
with a Swiss and
Tillamook cheddar
sauce.
Chicken Enchilades  served over
rice kicked up with
red and green bell peppers, jalapeno, and poblanos.
< Purple cabbage and Green cabbage layered.... >
Walnut tarts, with
white choc mousse, and almond crust. Macaroons, on strawberries.
HUGE Sea Scallops, wrapped in shallot relish then bacon,
covered in same relish and
garlic mornay, over beans.
CHEF MOMENTS
CHEF MOMENTS/prep
Tabouleh'
for Garde Manger buffet
Monster Eggs Benedict w/ spinach and tomato
Coquilles St. Jacques w/ lemon
Tournedo de Choron'
GYRO and Fried Mint leaves.
( Yee-Roh )
Chicken Satay w, home made peanut sauce
Coquilles St. Jacques w/ veg n spicy sauce
Mushrooms N Blk olives marinated in clam zest, and salted ham n Mozza rings.
Piped taters to look like soft serve ice cream.
Shrimp sauteed in white wine & honey lemon, over pork fat sauteed spinach.
Thai spiced Cabbage
Chicken flavord potato with herb cards.
Chicken Potstickers and Dumplings. Sweet and sour spicy sauces.
Dijon crusted chicken over red cabbage and asparagus, with a sweet mustard sauce and stewed tomato relish.
Lemon Chicken soup
Pork n Potato Cake
Roasted Chicken Breast, over Red cabbage
and onions, with potato discs and and Herb
card.
Veal Oso Buco with Spanish Rice and Pan Sauce.
Deep and Pan fried Scallops w/ corned beef and Cheddar Clam sauce
Chicken Chorizo
with Broccoli florets and pastry piped potato cups.
Stuffed Whole
trout and
taters..
Lamb Chops with Duchess potatos on Zuch. Risers over red cabbage.
Sole Paupiettes with Potato Croquettes and broccoli florets.
Brownie crust, peanut butter cheesecake with shaved chocolate and brownie on top. Chef Leonard and I collaboration.
Corn Meal crusted cat fish with rice n broccoli
GFS Regional food shows. Contract Corporate Chef for Strauss Brands.
Taste of FACE event