So I am really starting to enjoy plating all our standard dishes on these Bauscher plates. It allows me to stay creative and look at our instructional dishes from another perspective.
Wednesday we made seafood risotto and I made a few side plates with the ingredients on hand. The café staff has started to decorate for [...]
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Inspired by an email from Bauscher china company, I decided today to see what my students would do given a presentation assignment. I gave them the same 4 plates I composed on the other day and told them to come up with their own composition (no help from my end). They each had the same [...]
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I have been working on perfecting this fish dish which is wrapped in Brik dough. Brik dough is commonly used in Morrocan cooking for making brik à l’oeuf or as the wrapping for bisteeya, the famous pigeon dish that is wrapped in brik, baked till super crispy and topped with cinnamon and confectioners sugar. It [...]
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