Sensory Results This week’s lab had some mixed emotions from me, as I appreciated the levels of creativity I achieved, but I felt as if I came ill-prepared for some of the lab and that is on me. I definitely should have done more research into the Steak Tartare, as ours was good, but it…

Module 4: Week of September 7th-13th, 2025 Introductions This week, we will be learning more about Steak Tartare and cooking Ribeye Steaks. I am very excited about the Ribeye Steaks, as I am always intrigued at the different ways to cook steaks. As for the tartare, I am skeptical to see how I will like…

Sensory Results I really enjoyed the levels of creativity that I got to achieve this week. Each dish resulted in various sensory results, such as the crunch of the brioche paired with the “melt-in-your-mouth” texture of the lardo, or the crisp edges of the pork belly paired with the crunchy bitter greens. One thing I…

Module 3: Week of August 31-September 6, 2025 Introductions For this week’s lab, we are diving into different cooking methods for bacon so as to determine the best ways to cook bacon. We are also learning more about pork belly and lardo, and how to use each as ingredients in our dishes for this week.…

Sensory Results Both dishes this past week were very appealing “sensory-wise”, with each having distinct tastes, textures, and looks. Despite both dishes having similar color palettes, I tried my best to distinguish each dish by playing around with their final garnishes. Our amuse bouche had a nice texture to it, with a slight crisp on…