Saturday, October 29, 2011

Mickey Mouse!

Today was my godsons birthday. Mickey Mouse theme of course! This cake was totally fun to make! This also was a surprise to my bestie (the mom) - she had no idea what it was going to look like.  The inside - cream cheese filling, and buttercream (to make the fondant stick to the cake). All 3 tiers are red velvet!

Monday, October 24, 2011

Something Old, Something New...

Chocolate Cake with Vanilla Buttercream - white fondant. I absolutely loved doing this cake. I'll be doing another one saturday for my godson's bday party! Oh what fun!

Friday, August 19, 2011

Sitting Duck... confit! Why? (*chuckles*) just because!

Saturday, June 25, 2011

My First Fondant Cake

I've done cakes before but I've never dealt with Fondant. This is a coconut cake with mango filling.  :)

Tuesday, June 21, 2011

A Taste of Old Hollywood

For the last course of the (maybe, maybe not) quarter before graduating, our classed designed an event. 40 cover, 7 courses representing 3 movies, and film and music of old hollywood. Here is what we came up with:

First Course: Amuse
Oyster Shell with Scallop Mousse, Oyster in Katafi (Deep Fried) on a bed of sea weed

Second Course: Cold App
Asparagus Soup with Trio of Citrus

Third Course: Hot App
Peach BBQ Pulled Pork with Peach Sauce, Corn Bread, Succotash Slaw

Fourth Course: Fish
Pistachio Crusted Sea Bass with Watermelon Radish Bouquetier, Pickled Watermelon Rind, Pistachio Vinaigrette, and Radish Slaw

Fifth Course: Intermezzo
Deconstructed Bloody Mary dubbed "Bloody Brigid"
Vodka and Tonic Gelee with Spicy Tomato Orb, and Celery Ice

Sixth Course: Meat
Lamb with Tomato Jam, Compound Butter

Seventh Course: DESSERT!!!!!
Trio of Desserts Representing the Heart Throbs of the 1950's
Marlon Brando: Hot Lava Cake, Coffee Ice Cream, Chocolate Bow Tie with Blackberry Sauce
Marilyn Monroe: Blondie, Lemon Curd, Strawberry Panna Cotta with Chocolate Transfer "Kiss"
James Dean: Chocolate Mousse Orb with Coffee Ice Cream, Chocolate Stripped Cigarette

It was killer. Lots of positive comments saying we left our audience breathless!
*Photos Courtesy of Sinsay Fitography

Feels good to be a Graduate!

I am thankful. I graduated with highest honors from culinary school this past friday (6/18). This is only the beginning of my journey. As it continues, I will be discovering new things, making new friends, sharing new ideas. Since we never know where this life will lead, I intend to make every part of it count. As this road is paved, I intend to pioneer and make history. Join me?

Tuesday, May 17, 2011

Creme De Fruta!

Dessert is one of my favorite courses...well, actually I like all of them, but dessert is something special. It is the closer, finisher, the delight of the evening!

Here you see I made (for my delight today), Banana's fosters cake (rum cake) with white chocolate piping, cinnamon/vanilla caramel sauce (courtesy of Ms. Shay), Brulee'd bananas, Pastry Cream, (Pineapples), and a Coconut Gelee with coconut and candied ginger...

Monday, May 16, 2011

Poached Trout with Blue Lake Green Beans, Corn and Pea Puree

Very light and fresh with a hint of sweetness. My chef said this was an excellent representation of Chef Benjamin of L'Atelier Las Vegas. I hope he agrees!

Saturday, May 7, 2011

Slow Transition.

Making the slow transition to wordpress. Not sure if I like it. Think I just have to get used to it and I may not close this one off either...we'll see. My new wordpress blog site is:

Tuesday, May 3, 2011

Truffles, truffles galore!!!

An overnight (had to set the tempered chocolate overnight) sensation at my party! Lovely I must say. 
Oh chocolate, how you love me so!

The finished product(s) - coconut truffle and an orange patron truffle! Yum and sexy!

Thursday, April 28, 2011

And it's done! Yeasted, enriched dough baked into a soft, sweet, tender loaf of HOLLLAAAAHHH! (Challah)


Tuesday, April 26, 2011

Here it is!

My deconstructed bloody mary! Here you see a vodka and tonic gelee (jelly), tomato sorbet, lime sorbet, micro celery....and it's only about 3/4 the size of your pinky!

Tuesday, April 19, 2011

Roasted Duck with Citrus Sauce

The first, roasted duck thigh with citrus sauce. The second, roasted duck leg with bourbon butter sauce. Both are seen with a carrot ribbon and micro-green salad. This craft is amazing! There's so much you can do with food! This is one of my favorite proteins confit and a very nice alternative if you're tired of 'chicken'. Other awesome accompaniments: green lentil or fava bean puree, cucumber cilantro salad, black currants, basil, sweet potatoes...Some amazing compatibly delicious sauces - huckleberry, pesto (tarragon, thyme), honey lavender, orange blossom. 

Next Week: deconstructed bloody mary!

Saturday, April 16, 2011

Let's do the scene again...

I'm in the development stages...PS I'm moving my "blog" (not FB but my food blog) to Wordpress in may. Yes I'm a little late but hey. I've had a lot going on. Also, I've started a twitter, I'll be releasing that soon as well..when I get the other site up. To those of you who have been my loyal supporters, I so appreciate it and will continue to show you so! Love you all! ♥ Elle

Making the switch

I'll be making the switch to Wordpress in May. Sorry Blogspot.  :(

Thursday, April 14, 2011

Just Lovely!

Nearing the end of my schooling and I'm SO excited to get started! I have some catering logos lined up. Just waiting to get my health permit and I'm in business. My ServSafe certificate is filed and I'm ready to go! Above you see a seafood sausage (halibut and scallops) with rainbow microgreens salad, prosciutto crisp and tarragon/basil pesto. Vegetarian Alternative? Turkey Bacon...Vegan option? Vietnamese Vegetable "sausage" with Basil pesto and nuoc cham dressing! Love it Love it!!!!

Wednesday, February 2, 2011

Under Construction!

You will be hearing from me shortly as I am in the process of school, writing a book and seeking out new culinary adventures!

Friday, November 12, 2010

Culinary School and some new adventures

          I have a lot to document here. I have learned SO much through culinary school. I think it's time to start posting again - lol. I will be working the restaurant portion of my culinary classes next quarter starting January of the new year. Anyone who is local I invite you to make reservations and come out. I have a lot of upcoming projects on my hands. Working on some partnerships, a new webpage, recipes and some appearances. Meanwhile, I'll be posting some things here and there so keep a look out. Chef Elle is in the building!

Friday, March 19, 2010

Thoughts of a Young Chef: The Gradual Reality of a Dream Coming True

I am a young chef, a chef in training. Right now I'm coming to the close of my second quarter in Culinary school. It's a hopeless affair...I get fed up with the stress, then turn around and do it again. It's a reluctant addiction that leaves me wanting to discover more but lays me out for the count just as I begin to start. Just when I can't take anymore, there it is, glistening in the distance, luring me in the romance of a robust passion.

This quarter, by far (ha ha I've only had two LOL), has been the hardest, most challenging, most fulfilling, and most satisfying quarters I think I have ever had in my entire life (well, so far).  So much homework, so much information, so many opportunities, seeing exactly where I lack and where I excel. It's an emotional roller coaster indeed, but a most pleasurable inconvenience if I may say so. I am definitely smitten!

So what drives me you ask? We, all us young chefs, will tell you..."I don't know, it's just a passion. I was just born this way." There's something about this "passion" that the word in itself isn't even enough to describe whatever it is that ignites the flame, a deep down soul satisfaction of wonder, delight, discovery and conquering. We need not even say it to one another, as soon as eyes make contact, the motive is understood. We're like one big  unity of the underdog and misunderstood, yet a powerful, extremely smart breed of achievers. Yes, culinarians are a breed, a breed of survivors; survivors of the vigorous and most brutal throws of life.

Another thing that drives me; there's something magical about the threshold of the kitchen. It just grips me! Now, mind you, I can walk into just about any job holding on to the chaos and mess of my meticulously sporadic life; but in that kitchen, behind those closed doors, it's a whole other world. My just melts away. It's just me, the kitchen and my sexy knives as fragrances of savory and sweetness entice me from the stovetop. A little shallot, onions, and then celery; a little garlic, a dash of salt, some Port to deglaze, chicken stock....[deep breath in] Aahhhhh...mushrooms, chicken, cream and my favorite, butter....[deep breath in] Ooooh...Mmm. A wonder of natural alchemy in a delicious frenzy of amazing swirls, delicate wafts of heaven in a pot. From stove to sink, fridge to cutting board, a mutual respect is strengthened between chef and ingredient. And the kitchen? An orchestra of pleasant tension, of focus, and engagement.

Behind the flame on the stove is definitely the flame of my passion for cookery in all its form. The joys of this fine craft lead me to pledge the cliche, "I was definitly born to do this!"