carrot

Course Hong Kong Bakery Classics

Curry Puffs

Course Peruvian Haute Cuisine

Andean guinea pig

Course Vegan Brunch

Spicy peanut dip

Course Vegan Brunch

Nacho Dip

Course Vegan Brunch

Vegan smoked “salmon”

Course Classic Signature Cakes

Carrot cake

Course Classic American Salads

Coleslaw

Course Zero Waste Snacks

Zero Waste Russian Salad

Course Alpine Haute Cuisine

Arctic char and buckwheat

Course Tasting Menu Design

Rascasse

Mousse Desserts Course

Vianesa Cup

Course Classic Sauces

Japan -Teriyaki Sauce

Course French Cooking Techniques

Pot au feu bouillon

Course French Cooking Techniques

Jus de volaille (reduced poultry stock)

Course French Cooking Techniques

Beef consommé (clarified soup)

Course French Cooking Techniques

Onion soup

Course French Cooking Techniques

Potage cultivateur (farmer’s soup)

Course French Cooking Techniques

Pumpkin soup

Course French Cooking Techniques

Sole meunière

Course French Cooking Techniques

Roasted rack of lamb with glazed vegetables

Mexican Vegetable Dishes

Confit carrot

Course Tuscan Cuisine

Squid and cuttlefish

Course Modern Korean Cuisine

Prawn Congee with Nori Sabayon

Course American Barbecue

Pork Shoulder

Course American Barbecue

Pork Ribs

Course Individual Desserts

La poire

Course Classic Sauces

Mexican Mole -Mexico

Course Classic Sauces

Tomato sauce

Course Classic Sauces

Velouté

Course Alpine Haute Cuisine

Beef neck, Verjus and spice powder

Course Alpine Haute Cuisine

Meat and vegetable soup

Course Basic Stocks and Broths

Clear “consommé” stock

Course Basic Stocks and Broths

Vegetable demiglace

Course Basic Stocks and Broths

Vegetable stock

Course Basic Stocks and Broths

Brown beef stock

Course Basic Stocks and Broths

White beef stock

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Catalan style chicken