My First Fondant Cake

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

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?

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...

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!

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: http://thedelightfulchef.wordpress.com/

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!

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

Hollaaahhh!!!

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!

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!

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.  :(

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!!!!

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!

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!

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 life...it 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!"

..::Pain is Weakness Leaving::..

It's been such a trying year, that 2009. Ugh! Four "deaths" in the family all within a year is pretty harsh. And into 2010 things are looking better already however. I must say I am thankful through all I've learned. It seems as though negotiations concerning my new website is taking longer than planned so on we go until things get situated! I have lots to share!

An Experiment - you rate it!

I did this sort of experiment dish (I'm sure it's been done somewhere in the world but I tried it anyway) - for dinner last night. It's a Paula Deen type dish. My husband enjoyed it and that's what counts!

So I know this is horrible but I did bacon wrapped pork chops? HA! Don't say a word - pork wrapped in pork is not my idea of a healthy dinner but it sure made a good one! Wait till you hear just what I did with it!

I seasoned the porkchops, layed out about three strips of bacon, topped the bacon with a thin layer of pepper jack cheese. Then, I plopped the porkchop on top, wrapped 'em up and secured it with a toothpick.

Now wait - I'm not done!

I dipped it in egg and dredged it in flour, fried it (to cook the bacon thoroughly) then baked it for 30 minutes more.

Crazy right? It turned out really good, well...interesting. I think I would like to try this with chicken sometime and stuff it or possibly with portobello mushrooms? We'll see what I come up with next!

Simply Smashing!

I hope I nailed the interview.

When I got there it was packed. There were already almost 100 people ahead of me (I was number 98). Boy what a long wait. I arrived around 12 noon to check in. Conversations were buzzing all around. I made my way to a seat. I gave my girlfriend a call about 1230pm.

"AaAaAh - guess where I am?"

"Where?"

"At the interview, I'm just waiting to be seen!"

I had notified my friends and from California to New York the word was out. Everyone is patiently waiting to hear.

I am SO excited and humbled and grateful for the support I have here. How loved am I!!!!

So the waiting game began. I met a bunch of nice people all hoping to be the Next Food Network Star. Conversations of food and technique flared as time continued.

The bartender greeted me kindly, "Would you like a drink my dear?"

"No thanks," I said. "Too excited, my stomach couldn't bear it..."

Time continued on and I took a walk downtown to get some air. It was a beautiful day, not a cloud in the sky and the ocean breeze blowing through my hair.

Upon my return they were announcing number 68. Whew! Forty more numbers to go!

At about 4:30pm I was seen by this very sweet woman named Amy. She asked me about my background and how I came into cooking. I had a great time talking to her and sharing my passion for food. She seemed to enjoy herself as well.

She said I was sweet and she loved my enthusiasm for food! Now I am just waiting to see if I get a call back.

I will keep you all posted!!!