De-boned a chicken!

So here's a whole chicken from which I removed all the bones.

These are the bones I took out.

The top view while he is still on the board.

The bottom view...

Thursday Night Production

Seared ahi tuna on sweet potato/chive nest with salad of watercress, grapefruit supremes, avocado, fennel and walnut-lime vinaigrette.

Salad of arugula, granny smith apples, roasted walnuts, goat cheese and cream dressing and beet chip garnish (the beet chip isn't on there yet),

Rack of lamb with polenta cut outs, spinach timbales and marchand de vin sauce.

Lemon tart with sugared blueberries, blueberry coulis, and candied lemon wheel.

Worked Thursday night production  -  dinner for Buncombe County Commissioners. I was able to work as commis for Genie Gunn. This was the menu.... Fabulous! Had a great time with Genie.

Culinary School

Friday morning demo. The chefs cook the food while it's shown on the big screen. On the left, Chef Backer. On the right, Chef Hoffland.

Students watching demo.

Lab.... Looking toward Chef Hoffland from my station. We're making osso bucco, chicken poulete, and sweetbreads.

My lab partner this week. Richard. We were a great team. Love ya Richard!

Chef Hoffland, tasting food and writing comments on our petit sheets.

This is my chicken dish, with anna potatoes  - look at that color :) - the pan sauce and fried kale.

My breaded and pan fried sweetbreads, braised lettuce, chateau potatoes, and some shiitake mushrooms. Served with a madeira sauce.

Veal osso bucco, mushroom risotto, glazed carrot. This was my favorite dish of the day.