Unlike past terms, in Superior Cuisine there has been an emphasis on creativity. We have freedom to in how we plate each dish and we’ve been challenged with mystery baskets to come up with dishes all on our own. And in today’s workshop we got to design not just one dish but a 3-course menu!…
Guinea fowl is quickly becoming my preferred poultry of choice over say, chicken. It has such a rich flavor and because it’s a little fattier, it stays that much juicier when cooked. Today’s dish was fairly similar to one of our exam dishes for Intermediate Cuisine except that we were stuffing the breast meat instead…
Today’s dish is the last of the three potential dishes for our practical exam, so naturally there are quite a few techniques to master. We are using guinea fowl, which is a new protein to me. It is categorized as poultry and many people say it tastes like chicken used to. I’m not sure how…
Hot Pan Behind You! 