{"id":1873,"date":"2009-11-02T05:04:17","date_gmt":"2009-11-02T13:04:17","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=1873"},"modified":"2019-10-01T16:46:17","modified_gmt":"2019-10-01T23:46:17","slug":"culinary-school-graduation-2","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/culinary-school-graduation-2\/","title":{"rendered":"Culinary School Graduation"},"content":{"rendered":"

Ta-Da!!! I finally have all the photos from my Culinary School Graduation! These were taken by Andy, a gracious photographer who volunteered his time at our graduation!<\/p>\n

After an intensive 24 week course covering everything from basic knife skills to advanced preparation of meat and lobster, my fellow classmates and I finally made it to the week of graduation. It was an INTENSE week to say the least. There were many days when we would be at school starting at 7am and not leave until wee hours of the morning. After much lost sleep and tons of “family” meals throughout the week we were ready for our graduation. We invited 200 guests to our event, took over the kitchen of a country club and wowed everyone with a 6 course tasting menu!<\/p>\n

The first course was the Shellfish Trio featuring Cucumber Cup with Scallop Ceviche, Baked Mussel with Herb Garlic Butter and Shrimp Kataifi with Sweet and Spicy Chili Sauce and was paired with a delicious and refreshing Cucumber Martini featuring Ku Soju<\/p>\n

\"2nd<\/p>\n

The second course was a Heirloom Tomato and Burrata Cheese Strata with Chiffonade of Opal Basil<\/p>\n

\"3rd<\/p>\n

The third course consisted of Miso Glazed Black Cod served over Black Soba Noodles with Julienned Snow Peas<\/p>\n

\"Palate<\/p>\n

The fourth course was a Limoncello Mint Sorbet Pallet Cleanser<\/p>\n

\"5th<\/p>\n

The fifth course was Filet Mignon Medallions with Port Demi Sauce served with Potato Gratin, Saut\u00e9ed Tri-Color Carrots and Bright Lights<\/p>\n

And finally the six course was a duo of Chocolate Fantasy Cake with Raspberry Chambord Coulis accompanied by a Hazelnut Tuile filled with Passion Fruit Mousse and Mixed Berries.<\/p>\n

What do you think?!? Do you like it? Which dish would be your fav?<\/p>\n

It was so much fun, the wine was flowing, the kitchen was insane and everyone had a fantastic time! It was a great experience to culminate everything that we learned during school. And after it was all over I slept for about 48 hours straight and when I finally woke up I had to soak my feet because they were so swollen from standing up for an entire week in the kitchen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ta-Da!!! I finally have all the photos from my Culinary School Graduation! These were taken by Andy, a gracious photographer who volunteered his time at our graduation! After an intensive 24 week course covering everything from basic knife skills to advanced preparation of meat and lobster, my fellow classmates and I finally made it to […]<\/p>\n

Read More… from Culinary School Graduation<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":12841,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[1],"tags":[40,5383,498,1229],"acf":[],"jetpack_featured_media_url":"https:\/\/cdn.whatsgabycooking.com\/wp-content\/uploads\/2009\/11\/plates-3-1024x6831-e1373150814614.jpg","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1873"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=1873"}],"version-history":[{"count":1,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1873\/revisions"}],"predecessor-version":[{"id":36308,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1873\/revisions\/36308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media\/12841"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=1873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=1873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=1873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}