Culinary Boot Camp 2

Develop an understanding of ingredient functions and master techniques for preparing laminated, short, choux, yeast and pasta doughs.

• Homemade Puff Pastry 
• Buttery Dinner Rolls 
• Neapolitan Pizza with Oven-Dried Tomato, Mozzarella and Arugula Pizza 
• Chocolate Chip Scones 
• Caramelized Onion, Bacon and Swiss Chard Tart with Homemade Pie Dough
• Ricotta Ravioli with Sauce Bolognese 
• Potato Gnocchi with Three Cheese Sauce 
• Gougères (Pâte à Choux Dough)

Craft complete meals using advanced techniques such as sous vide, brining, smoking, searing and grilling, while balancing flavors and textures through thoughtful sauce and accompaniment pairings to elevate each dish. 

• Veal Scallopini Milanese with Mushroom-Marsala Cream Sauce and Toasted Farro Salad
• Beef Wellington with Homemade Puff Pastry and Bearnaise  
• Brined and Smoked Pork Tenderloin with Pancetta Braised Kale and Rosemary-Garlic Cannellini Beans  
• Sous Vide and Reversed Seared Duck Breast à l’orange with Ginger and Scallion Jasmine Fried Rice 
• Spice-Grilled Lamb Chops with Harissa Sauce and Roasted Cauliflower-Chickpea Salad

A global immersion in plant-based cooking, highlighting legumes, grains, vegetables, plant-based proteins, herbs and spices, while exploring diverse techniques such as steaming, braising, pickling, roasting, frying and stewing.

• Tamales with Mole-Braised Jackfruit, Portobello Mushrooms and Tomatillo Salsa 
• Paella with Zucchini, Green Beans and Artichokes
• Oven Roasted Beet and Pickled Fennel Salad with Oranges and Toasted Pistachio Vinaigrette 
• Curry-Spiced Lentil Stew with Potato Samosas and Fresh Herb Chutney
• Tempura Tempeh Bowl with Brown Rice, Cucumber Kimchi and Chili-Peanut Dressing
• Ratatouille with Parisian Gnocchi and Basil Pesto 

Explore flatfish, crustaceans and mollusks while applying them across a range of preparations—from soups and appetizers to salads and entrées—while mastering flavor pairings to create innovative, well-executed dishes.

• Flat Fish Butchery and Fish Stock 
• Fish and Shellfish Bouillabaisse with Roasted Red Pepper Rouille 
• Sautéed Sole Meunière with Brown Butter Pan Sauce and Sautéed Sous Vide Brussels Sprouts 
• Seared Scallops with Rice Noodle-Green Papaya Salad and Thai Coconut-Curry Sauce  
• Cured and Hot Smoked Trout Crostini with Whole Grain Mustard and Capers 
• Poached Fish and Shrimp Mousseline with Mixed Greens, Citrus Vinaigrette and Fried Shallots
• Oysters Rockefeller (Bacon, Spinach and Parmesan)

Utilizing your knowledge and proficiency from the week to creatively construct and execute a well-balanced and thoughtfully designed menu in collaboration with your teammates.

• Understanding ethnic flavor profiles and ingredients 
• Building complex flavor profiles
• Preparing canapes 
• Transforming an assortment of surprise ingredients into a multicourse, plated meal