Culinary School- Part III

I can hardly believe I am in my last class of culinary school before my externship! Holy cow! I’ve got mixed feelings about this. Part of me is sad because I love school and have learned so much, but I am also so excited to see what’s next! If you are new around WJWE, here is where I quit the corporate word, this is my culinary school adventures part I and here is part deux! The last class I took was one of my favorites yet- Cuisine Across Cultures. I loved learning about the international flavors almost as much as I did eating what I cooked up! Here is a (large) sampling of what I made.

Chile Relleno- tastes better than it looks!

Venison goulash with spaetzle!

Mediterranean platter- pita, falafel, babaghanoush, dolmas, spicy chickpea salad, harissa and tahini sauce!

Fancy schmancy tofu salad!

Pasta carbonara!

Blurry Hong Kong style noodle cake with seafood sauce!

Wonton Soup!

Shrimp and grits!

Siu Mai


Polenta Pasticciata

Wild mushroom bruschetta

Sushi day!

More sushi!

Turnip, potato and greens curry with basmati rice and a red beet raita

Potato and green pea samosa with green chutney

Bobo de camarao with fried yam chips!

Pastelles de Yucca!

Kabab platter- quail, scallops and beef with peanut sauce, chimmichurri and carmula with couscous!

Shrimp with Sunomono!

Pan seared filet mignon over scallion mash and salt crusted beets!

Kalibi ribs with steamed rice and bean sprouts, spinach and English cucumber ban chan! So good!!

As always, let me know if you have any culinary school questions!







  1. Bubbe says

    Oy my kinder, I just look at all these creations and am “blown away” (is that how you say it?) by what you have done in such a short time. My heart is pounding with pride!


  2. Randi says

    All that food looks delicious!!!!! i’ve been looking for a kosher recipe for Pasta carbonara for a while, would love to have it.

    • says

      Thanks! The carbonara is not actually kosher- I don’t think it would be quite the same without bacon. Maybe you could try to add some mushrooms in there instead?

      • Randi says

        thanks for letting me know, Can i have the recipe for the pasta Carbonara , it looks deleicious

        • says

          Here it is! We served with homemade pasta
          Pasta Carbonara

          1/3 ounce olive oil
          1 ounce pancetta cut into short batons
          1/2 clove garlic, minced
          2 tablespoons yellow onions, small diced
          3/4 once white wine (such as chardonnay)
          2.5 ounces fettuccine
          1 egg, lightly beaten
          1 ounce Parmesan cheese, grated
          2 tablespoons Italian parsley, minced
          Salt and freshly cracked black pepper to taste

          1. Bring water to a boil.
          2. Heat oil in a saute pan over medium heat. Add pancetta and cook until fat has rendered and begins to crisp.
          3. Add garlic and cook for 10 seconds.
          4. Deglaze with the white wine and reduce by three fourths.
          5. Drop pasta into salted boiling water and cook until al dente. Drain and reserve pasta water.
          6. Reduce heat under pancetta and add drained pasta. Toss to coat with pancetta fat and add a splash or two of the pasta water.
          7. Mix together cheese, egg, pepper, and parsley and add to pan with pasta and pancetta. Stir well over low heat until pasta is well coated and eggs have thickened slightly. Pasta should be creamy. At this point remove from heat so you don’t curdle the egg.
          8. Add salt if necessary and serve with lots of fresh cracked pepper and more Parmesan cheese!

  3. Joanne says


    I’m new to your site, what school were you attending and how long was the program?

    The food looks so delicious! I was hoping for recipes.

    Keep it up :)

    • says

      Thanks! I attend Le Cordon Bleu in Austin- it’s a year program. If there are any recipes in particular you would like I would be happy to send them to you!

  4. Sarah Riley says

    Oh my wow. I am attending Le Cordon Bleu Dallas and I just starting this class today. I was going over menu idea for tomorrow and decided to try and find some interesting ideas for plating tomorrow. Great stuff lol.

  5. Dominique says

    Hey, I go to Le Cordon Bleu San Francisco and I just started CXC (Monday, May 21st 2012) and I was wondering how they went about teaching this course to yall in Austin. Here, they basically hand us the recipe pack and there is little to none discussion and no demos at all! Some of us have never even heard of any of this, let alone cooked it before! It seems to be set up for us to fail. Anyway, if you have any suggestions or words of wisdom I’d greatly appreciate it cause I seriously want to cry right now and I’m dreading going to class now! =(


    Dominique Covarrubias

    p.s. I’ll also send this as a message on facebook just in case.