Shirred Eggs, Poached Eggs, Fried Eggs, Egg Omelet, Quiche! Wow, I feel like Bubba in Forrest Gump (instead of shrimp, overwhelmed with EGGS!) This week’s topic was the wonderful world of eggs, but no scrambling here! I learned that clarified butter makes everything 1000 times better and so does coarse Kosher salt. I ate the
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Week one was fun! We made a chicken saute! Lesson #1 paring knives cut! About 1/2 way into the class almost 1/2 the class was bandaged up! Luckily I was not the first person to chop off a finger (it wasn’t that bad). I was doing my tomato concasse, and was using my paring knife
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Welcome to my culinary blog! Chef Randy Cheramie has asked us to keep a blog about our culinary studies at Nicholls State University!  We started cooking last week and I actually remember to take pictures of my dishes!! Go ME!!  I will update every week with pictures of my dishes and the things I have
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