This is 2 prawns placed on top of a bed of spaghetti squash and the sauce around it is a sweet carrot caramel sauce.

 

This is a piece of Cod placed on baby spinach with candied tomatoes on top and there are 2 sauces on the plate. One is an olive oil and shallot sauce and the other is a molasses reduction.

 

This is a stuffed Piquillo pepper. They look like large chili pepers but taste more like a bell pepper. They are stuffed with a mixture of goat cheese, currants, and pine nuts and the sauce that is with it is a bacon, shallot, and sherry vinegar reduction. 

This is a thin sliced potato which is folded around a shallot confi with a quail egg in the middle then folded together, pan seared and baked just enough to heat it all through.

 

This is a part of my final exam project. It is the first entree and it is a 12 oz Flat Iron steak with herb and olive oil tossed angel hair pasta and 2 skewers of grilled vegetables (yellow squash, zucchini, white pearl onions, and red bell pepper).

 

This is the appetizer for my final. It is tempura fried chicken fingers with a Tabasco aioli sauce. It is an Asian influenced spin on American buffalo wings. Ridiculously good!

 

This is the fish entree for the final. It is a pan seared Grouper topped with a Putenesca sauce and a side of brown sugar amaretto carrots. 

This is the dessert for the final. It is an omelet souffle. A basic souffle recipe with egg whites beaten into a medium peak, and the folded into a mixture of egg yolks, sugar, lemon juice and Grand Marnier. It is stuffed with strawberries that were tossed in sugar, orange zest, and orange juice and plated with strawberries and naval orange supremes. 

This is vegetable lasagna. I made semolina pasta, tomato sauce and a cheese filling made with ricotta, Parmesan, and goat cheese and filled it with grilled zucchini and grilled eggplant. 

This is beef carpaccio. It is very thin sliced eye of round steak seasoned with salt and pepper, a mustard white sauce and fresh basil. The center part is 4 triangles of brioche with olive oil, salt and pepper, and then toasted.

 

This is braised beef short ribs topped with a reduction sauce of the braising liquid and fried onion straws, and plated with pan seared polenta and brussel sprouts. 

This is a Chicken Pillard Picatta. Chicken breast beaten flat, dredged in seasoned flour then pan fried until browned, then removed the chicken and used the fond left over in the pot to make a Burre Noir sauce then served it with bacon and prosciutto risotto, and prosciutto wrapped grilled asparagus. Sauce on top of the chicken. 

Braised chicken, Rice Pilaf, Jardiniere Vegetables (carrot, Haricot Vert, and turnip) Tournet carrots, and peas.

 

This is fresh semolina raviolis stuffed with a dark chicken meat mousseline and covered in a mushroom ragout made from Shitake, Portabello, Cirimi, and oyster mushrooms, tobacco onion rings, (very thin sliced onion rings covered in seasoned four and deep fried) and a pan seared chicken breast covered in a sherry onion beurre blanc sauce. 

This is chicken that I stuffed with a mixture of chicken mousseline, basil pesto and diced chicken meat then rolled into a log and baked, served with broccolini and gnocchi. The red sauce is a red pepper coulis with a dot of pesto in the middle.

 

Pan seared duck breast with a candied ginger demi glace sauce, ginger glazed baby bok choy, and Asian noodle cakes. The little garnish is a flower I made with the bottom half of a scallion. 

Veal Parmesan with fettuccine that I made and sauteed escarole. 

Leg of lamb with a sauce made from a reduction of the braising liquid, roasted Mediterranean potato wedges, and ratatouille. 

Sheppard's pie (Lamb, Carrots, Onion, Celery, Red wine, and Veal Stock.) surrounded by duchess potatoes that were drizzled in melted butter and browned off. 

Seared pork tenderloin with a buerre Rouge sauce, sauteed mustard greens with med dice ham hock, and caraway seed Spetzel.

 

Grilled pork topped with a sweet chutney (Raisins, Blonde Raisins, Dried Cranberries and simple syrup) waffle cut potatoes, and yukon gold potato hash. 

Roasted pork tenderloin with an au jus made from deglazing the roasting pan with stock and reducing, thinly sliced fresh brussel sprouts sauteed in whole butter, and sweet potato gnochi. The garnish on the corner is a roasted pear. 

Pan seared pork loin with a mushroom pan sauce, tomato stuffed with bread crumbs, garlic, olive oil, and 1/2 egg the topped with Parmesan cheese and baked for a few minutes. Ravioli which I made semolina pasta dough with spinach puree and combined it with more regular semolina pasta, then combined them together and stuffed them with ricotta cheese and peas.