I just moved to level 2, here's what happened in level 1 culinary school

One of the first things we made besides for cuts. A goat cheese and beet salad.

Looks a lot worse than it tastes, Ratatouille.

This was given to us from another class, the filling is raspberry cream.

My first artichoke heart extraction, needs work but improving.

Pastry class bakes bread all day and we get to take all we want. Think about how much garlic bread you could make.

Roasted veal bones that had the most amazing smell, these were going in a stock.

Breaking down fish for stock. Turns out I'm great at filleting.

Dessert time, we torched the yellow cream in the center then added strawberries and whipped cream.

Chicken consomme that my chef was very impressed by.

Duck breast that has been dry aging for about 1 month.

Whole dry aged leg of prosciutto that's almost a whole year old.

Pea soup, a lot better than you'd think.

Buffet day when the level three students cook for the whole school.

Foie gras. VERY intense not for the untrained pallet.

Gravlax that was left for 5 days before we ate it on some bagels with cream cheese, red onions, and capers.

Our chef.

Salad.

Salad.

Potato day.

Cake from another class.

Baby crab found while shucking oysters. Yes, he was alive and yes, I ate him.

Chicken soup.

Duck legs and breast. (I forgot to take a photo before eating a few times.)

Beef Day! Beef Day! Beef Day!

Strip steak with compound butter.

Fillet mignon with bone marrow on top and a red wine sauce.

Buffet day part 2 (I learned my lesson this time and will take much less next time).

Pork chop.

Pork loin.

Special cheese tasting day

I get to see this view everyday. (That's Lady Liberty in the background).

One of the last things we made before moving on to level 2. (We did have a big test though.)