(via cherrywhore)
I don’t think I’ve told anyone yet but I’m working with Anne Burell at this years food and wine festival.
P.S. I deboned a whole duck without cutting the skin.
During the last week of school some culinary students who volunteered on certain dinners got to go to Chef Tim Balloo’s restaurant, Sugar Cane. Suuuuuper yummy.
This Friday I will be leaving for Ofterschwang, Germany for a 3 month internship at a super fancy hotel and resort, with 3 restaurants, one having a michelin star. I will be working for a master chef at all times :) back to culinary school for the winter term.
Everything was super delicious.
Tonight i’m going to Sugarcane, Timon Balloo’s restaurant with the special functions team.
Next stop, we walked over to Harry’s Pizzeria.
A casual Pizza place opened recently by Michael Schwartz, another very well-known chef. His firt restaurant, Michael’s Genuine, won a James Beard Award a few years ago for best in the south.
I was super impressed with her food. At first I was skeptical because I have tasted her food at events and contests, contests that she actually won, and wasn’t blown away by her food. I figured it was just her name. Having gone to her restaurant, I’m now a huge fan and encourage anyone to go if they ever find themselves in midtown Miami.
Went on a food crawl with the “foodies field trips” and Dean from school last weekend.
First we went to Michelle Bernstein’s restaurant, Senora Martinez.
Michelle Bernstein is probably Miami’s most well known chef, she’s been on food network quite a few times, works with lean cuisine, and has a show on PBS.
Sorry I havent updated in a while, I’m in all academic classes this tri so not a lot of food related stuff has happened.
the first few pictures are what i’ve made for easter brunch, the rest is from a vietenamese restaurant I went to with school. Really delicious.
fancy new name tag for doing 50+ hours of volunteer work :)
I dont think anyone has lived until they’ve had fresh croissants still hot from the oven. seriously.
