Culinary School Update: El Fin
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
As I mentioned the other week, I am all done with school! It’s bitter sweet- I LOVED school and almost all of my chef instructors and classmates, but it’s certainly nice to have a little more time on my hands, and I’m 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, here is part deux and here is all about my international class! The last class we took was buffets and catering so we did a lot of cooking for the masses, practicing restaurant orders, etc. etc! Click on the thumbnails below to enlarge the photos, and as always let me know if you have any questions!
-
- Cobb salad!
-
- Quad of sandwichesp reuben, club, veggie panini and tuna!
-
- Cheese sampling day aka best day ever.
-
- Eggs benedict on egg day.
-
- Love these ladies!
-
- It’s always important to taste test your food before serving!
-
- We. Love. Cheese!
-
- In case you were worried about us working too hard, there was some downtime too!
-
- We’ve got lox! Housemade lox.
-
- Is that not the prettiest fruit platter you have ever seen??
-
- Serving up the peons- I’m on the end!
-
- Plating steaks.
-
- Fruit tart for dessert!
-
- Crabcakes and Steak!
-
- Pâté en Croûte- looks cool, tastes gross.
-
- Garde Manger mirror presentation.
-
- Practicing melon carving!
-
- Mussels in a white wine butter sauce.
-
- Fry, baby, fry!
-
- Tasty crepes.
-
- Perty deviled eggs.
-
- Roasted Veggies- all hand cut of course!
-
- Brussels Sprouts at the Thanksgiving Buffet
-
- Delicious crab cakes make by yours truly!
-
- Fried turkey and stuffing at the Thanksgiving buffet!
-
- Oliver man handles the meat!
Mazel!
Amy
Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
6 Comments
I would LOVE the Brussels sprouts recipe. =)
It was very similar to this recipe! http://www.wholefoodsmarket.com/recipes/3101
Congratulations, Amy! That is quite an accomplishment. Jew have an amazing talent and I look forward to hearing about the adventures. What is next for Jew?
Thanks, Sam! Jew are too kind. Not totally sure! I am working on some blog projects and teaching cooking classes right now as part of my externship to finish school. Just taking one day at a time!
Wow, great job Amy! I love almost all of these dishes. I am in culinary school at Kendall this year and am so excited to become a chef. Did you attend a culinary school?
Thanks, Sarah! Yes I am finishing up Le Cordon Bleu in Austin. I love it!! What’s your plan after school?