Sensory Results This week’s culinary lab centered on eggs, and the experience offered a deeper look into just how versatile and technique-dependent this ingredient truly is. Working across different preparations highlighted how small changes in heat, timing, and handling can completely transform both texture and flavor. From gentle poaching to the precise sealing of a…

Module 14: Week of November 16-22, 2025 Introductions This week’s focus on egg cookery allowed us to explore the versatility, technique, and precision required to execute classic and modern preparations. From gentle methods like soft-poaching and custard-style scrambling to more structured applications such as omelets, baked eggs, and the complex assembly of Scotch eggs, each…

Sensory Results This week’s sensory evaluations highlighted how contrasting techniques can create balanced, memorable dishes. Our seafood chowder delivered a rich, savory depth with a velvety mouthfeel that came from proper slow simmering and emulsification of dairy with seafood stock. The aroma was warm and oceanic without being overly briny, and each component—from tender pieces…

Module 13: Week of November 9-15, 2025 Introductions This week we will explore two interconnected pillars of cookery: sausages and advanced soups. On one hand, working with sausages provides an opportunity to delve deeper into seasoning, meat‐structure, casing technique, and cooking methods that ensure both flavour and food safety. On the other hand, advanced soups push us to…

Sensory Results This week’s focus was on game birds—quail and pheasant—and the preparation of a gastrique, emphasizing balance between rich proteins and bright, acidic components. Working with quail and pheasant required precision and timing, as their lean meat can easily become dry if overcooked. Proper searing and roasting techniques helped maintain moisture while enhancing their naturally…

Module 12: Week of November 2-8, 2025 Introductions This week, we will focus on pâté and guinea fowl, learning both classic and modern methods of preparation. We will make pâté using precise seasoning and temperature control to achieve a smooth texture, and cook guinea fowl with techniques that keep the meat tender and flavorful. These dishes…

Sensory Results The crab cakes stood out for their delicate texture and well-balanced seasoning. The sweetness of the crab was complemented by a light crispness on the exterior, giving a pleasant contrast of textures. The flavor was clean and fresh, and the accompanying sauce enhanced the natural richness without overpowering it. This dish demonstrated how simple ingredients,…

Module 6: Week of October 26-November 1, 2025 Introductions This week’s lab focused on exploring the versatility and refinement of poultry through the preparation of guinea fowl and pâté. Both dishes highlighted the importance of precise technique, balanced seasoning, and an understanding of texture. Working with guinea fowl offered insight into how lean game birds…

Sensory Results The seared foie gras presented a balance of richness and acidity that highlighted its luxurious texture. The smooth, buttery foie gras was complemented by the sweetness of the apple components—both the smoked-apple onion jam and the compressed apples—which provided contrast and freshness. The toasted brioche offered a necessary textural counterpoint, while the pickled…

Module 6: Week of October 19-25, 2025 Introductions For this week, our team is preparing a refined, duck-focused tasting menu inspired by signature dishes from Blackberry Farm, a renowned luxury resort celebrated for its elevated Appalachian cuisine and commitment to farm-to-table excellence. The menu begins with a Duck Croquette served alongside a wholegrain mustard aioli,…