More Photos from American Regional Cuisine

The 2nd installment of photos from American Regional Cuisine.  Hope you enjoy!

Cod cake with Dijon mustard smear, Boston cream pie cupcakes, Pan fried cod with squash medley in a cranberry and succotash salad.  John, Stephanie, Ashley and Curtis combined forces to produce these plates.

Cod casino with minty peas and seafood sauce by Stephanie.

Elk Chili courtesy of Zack.  A real big Thank You to Chef Urs for the Elk.

Savannah produced these very nice Espresso Churros.

Curtis was the architect of the fontina and prosciutto stuffed pork chops with grilled polenta.

Until next time:
Happy Eating and Cooking
Chef Leslie Bartosh

Reservations for Fall Lab Classes

If you are a continuing student who could not get into the lab class sequence this year, and who wishes to start lab classes in the fall, please contact me. 
I have "reservations" forms available.
Thanks
Chef Bartosh

American Regional Cuisine Photos

American Regional Cuisine is finishing up.  I am finally able to find the time to post some photos.  I will post these in three or four individual posts.
Chef Bass and her students have done a fabulous job.  I think you will agree when you see the photos.

                                          Three way Buffalo Wings with Sauces by John.

                                           Cobb Salad by Stephanie.

                                         Arroz con Pollo by Michelle

                                            Beef and Chicken Teriyaki Kebobs by John.

                                                Last by not least for this installment

Coconut Fried Shrimp with Orange, Mango, Pineapple Dipping Sauce in Coconut Bowl by Michelle.

Until next time:
Happy Eating and Cooking
Chef Leslie Bartosh

New link

I added a new link to the blog.  It is to a blog called Mexican Food and More.  I like what I have seen on their blog and think you might find it interesting too.  For those of you who just want to click and go here is the URL:  http://mexicofoodandmore.com

Happy Eating and Cooking
Chef Leslie Bartosh 

Company Tonight in Lab

Students, I understand that a certain photography group is coming to see you tonight in lab.  I don't know who it could be, even if the letters L.A. are in their name. 
I know you will do us proud.

Happy Eating/Cooking
Chef Bartosh

International Cuisine Photos

WOW!  Seems I blinked and here we are almost two weeks later.  So without too much ado.  The food from International Cuisine was outstanding but the photographer ( I don't really know what he was doing) is another story.  The class really rose to the challenge!
Here are a few photos of the food.
Hope you enjoy.

These Caramelized Potatoes - Brunede Kartofler were simply the best that any class has produced!

There was much concentration applied in the class as recipes were sized and students tried to understand the flavor profiles.

The kakiage (Mixed vegetable tempura) was delicious.

The Lokdolmar Swedish Stuffed Onion Rolls were plump and tasty.

Preparing the shrimp for sushi brought about a new level of respect for the sushi chef.

The Sumashi Wan - clear soup with tofu and chicken was sublime.

The sushi disappeared quickly.

The Toscakake - Norwegian Almond Caramel Cake was quite nice.

And the mushroom potatoes were roasted well.

All in all, it was sixteen days of delightful food.
Thanks guys.  You know who you are!

Until next time.
Happy Eating
Chef Bartosh

American Regional Cuisine Class

The American Regional Cuisine Class has been going great guns.  Chef Bass has had her young chefs producing some outstanding dishes.
I will spend some time next week posting pictures from this class and International Cuisine.
But, if you would like to see some photos now you can look us up on Facebook.
Search for Alvin Culinary Arts.  Chef Bass has been posting select photos after each class.  I really do not know where she gets the strength; it must come from being young!
I hope you will visit us on Facebook and like us.

Until next time,
Happy Eating
Chef Leslie Bartosh

Culinary Arts Club Fundraiser

Thank you to all you participated in the Culinary Arts Club Fundraiser.  The students worked real hard on their project.  Those of you who purchased sweets for your sweetie made it a success.  It means a great deal to the students as they try to raise funds to attend the Texas Restaurant Association Expo this summer.

Until next time,
Happy Eating
Chef Leslie Bartosh

Sweets for Sweetie

The Alvin Community College Culinary Arts Club is holding a fund raiser for Valentine’s Day.   They are selling five chocolate dipped strawberries for $5.00 and two pink “sweetie” cookies for $1.00.  Orders will be taken Thursday (2/9) from 11:00 AM – 2:00 PM in the Student Center.  Your sweets will be available for pick up on Valentine’s Day in the Student Center from 11:00 AM – 2:00 PM.

The club is trying to raise money to go to a convention in Dallas in June.  Please give them a helping hand.

Thanks

Chef Bartosh