Some of my portfolio from the last two years...

As promised, here are some pictures from both culinary school and a restaurant I helped open in 2008.




These are some of the very first things I made in school - biscuits! Not nearly as easy as I thought they would be, my first batch was less than successful... this attempt was much better.






This is from my garde manger class practical - it is a display of cold hors d'ouvres with a nautical themed watermelon carving in the back.



Oysters from a raw bar display with edible orchids.











Mother's Day Hat Cake made in advanced baking ... everything you see is edible. The cake is a basic yellow cake with fruit preserves in the middle, covered in buttercream icing and overlaid with fondant. The ribbon is also fondant. Everything else was piped by hand.



Millet pilaf with vegetables and a peanut butter - key lime sauce... yummy!










Asian pear dessert with hazelnut topping and a tellicherry pepper-caramel sauce with port wine reduction.


One of my all-time favorite desserts: sweet ricotta and mascarpone parfait with fresh fruit.










Shrimp spring rolls with Thai chile dipping sauce.




Salmon gravlox sashimi on cucumber slices - American Regional final.











That's all for now... please feel free to comment/question on any of these! =)