Two weeks into the last term of class at Le Cordon Bleu we were asked to select an executive chef to lead us through our final week of school. Everyone wrote a fellow student's name down on a piece of paper.
The votes were counted and tallied.
To my [complete] surprise...
I was chosen.
For our final project I led my class through the planning and production of a 7 course meal for 30 guests that included instructors, friends, and family. We chose to do a seasonal Pacific Northwest menu that reflected a wide array of cooking techniques while at the same time keeping things straightforward, clean, and simple. Let the food speak for itself.
First an amuse bouche, followed by an appetizer, salad, soup, palate cleanser, entree, and dessert. Here are the details of the menu: