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  #1  
Old Today, 01:56 AM
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MandyPug MandyPug is offline
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Join Date: Aug 2009
Location: Southern Alberta
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Default Why I am doing what I'm doing...

So deciding to pursue the penniless career of professional cooking was a huge leap for me. I will never be rich, or likely never be famous, but I love what I do. That all came together tonight at my first three course weekend. My work has all their chefs create a three course menu to serve for two nights only, it's kind of a big deal as some can do amazingly and some can flop. Like really flop... I've unfortunately witnessed a few of those so naturally going into my first one I was nervous. But my executive chef and my coworkers were all super supportive and i made my menu and presented it tonight to the public. Still nervous at this point but...

... I sold out my entree! What was prepared of it anyway, i have some more I can prep for tomorrow night but i sold half of what we brought in!

Anyway, I just thought i'd share what I made with you people since a lot of you have known me for a while and seen me go from major to major and watched me transition from dog centric work to other things.

So! Here we go.

Appetizer: Roasted Beet and Chèvre on arugula with a citrus vinaigrette and toasted walnuts.


Entree: Rack of pork with saskatoon berry glaze, caramelized leek and bacon whipped potatoes, and mixed seasonal vegetables.


Dessert: Cider poached pear with mascarpone cream garnished with a poppyseed tuile cookie.


That is all! Hopefully I didn't bore anyone to death with my rambling lol.
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  #2  
Old Today, 02:17 AM
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poodlesmom poodlesmom is offline
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Location: Halfmoon, NY
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No fair posting that at this time of the night. Now instead of going to sleep my belly is now growling wanting that delicious meal you made!
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  #3  
Old Today, 04:35 AM
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Location: Madison, WI
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That looks absolutely lovely and extremely tasty
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  #4  
Old Today, 06:00 AM
Fran27 Fran27 is offline
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Yum!!!
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  #5  
Old Today, 06:29 AM
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Omg that looks great!!!
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  #6  
Old Today, 06:38 AM
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Locke Locke is offline
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Join Date: Oct 2010
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Way to go! That's a really huge compliment to sell out like that! You'll be a sous in no time!
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  #7  
Old Today, 10:27 AM
Brattina88 Brattina88 is offline
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Join Date: Jan 2004
Location: OH
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Darn, now I'm hungry

It looks great!
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  #8  
Old Today, 11:01 AM
-bogart- -bogart- is offline
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Join Date: Jun 2008
Location: South East Louisiana
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Food network here you come. SERIOUSLY that looks great and just as good as the guys on top chef and next food network star.
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