Oreo Mania
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Graduation is nearing! I am currently working at St. Andrew’s Cafe at the CIA. This is a ‘class’ we are required to take, and we get to explore more what it’s like to work in a real kitchen as well as what it’s like to work front of house.
Above is a Duo of Chicken - A Pan Seared Chicken…
In Banquets class one day we made Vol Au Vent with Creamy Mushrooms, Haricot Vert and a Carrot Puree Sauce.
To me, this dish was perfect harmony. The puff pastry shell was flaky and buttery…the mushrooms perfect with the cream. The carrot sauce was made with chicken stock, so it was full…
