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Coming up with an exams menu.....would you like to think along?

post #1 of 7
Thread Starter 

Int two months time I have my exams as culinary student grade 2.

At my school (netherlands where I live) I may come up with my own menu.

I'd love to make a classical french, but not too complicated (not too simple either!) menu of three courses.

We have to think out the plating layout etc too.

 

I have not yet decided what to make for the menu, my  thoughts still are going back and forth.

I like patisserie so I am relatively easy at the dessert , maybe a personal interpretation of a classical dish.

(for example, last week did something like that with peach melba)

 

the hardest to come up with for me is the starter.

for main I think am going to do entrecote or ribeye with bearnaise.  sides undecided yet.

or maybe a red wine sauce and a potato gratin?

 

so if you like classical french food (think escoffier) what would YOU suggest? :) 

thanks :)

post #2 of 7
Pardon my ignorance, or neivity, but are you asking us to help you cheat your college?
post #3 of 7
Thread Starter 

absolutely not!!! at our college we are free to come up with an menu of ourselves and I was just looking for some more inspiration and thought to ask fellow students, just to see what they would come up with.

 

I have a temporary menu by now by the way and still have some time to make changes.

but nevermind........am already sorry I asked

there is no cheating in any way.

post #4 of 7

Hi Soesje,

 

Dag !

 

For a starter what about :  Bay Scallops Crudo : Placed in a  circle drizzle of horseradish cream sauce and a thin line of parlsey oil around the outside perimeter. Garnish with daikon sprouts, caviar and a segment of pomelo.

 

Or switch the sauce for something citrus, keeping it always vibrant in color.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 7
Thread Starter 

meanwhile I have made up a temporary menu ..... my chef liked it.

the only thing we had to take into account was three courses for 2 people in three hours.

our teacher wants us to "keep it simple" but for me, this is simple, otherwise want to show what I am able to do, too.

this level was really a breeze for me to do (takes one year and finish already within 9 months).

 

scallops with vanilla, on a bed of caramellized chicoree leaves, with a carrot and ginger jus.

fillet of duck with a port thyme sauce, served on a parsnip mousseline with autumn vegs

pear poached in orange juice with cardemom, saffran, honey, with a chai tea bavaroise.  caramel tuille.

post #6 of 7
Quote:
Originally Posted by mrmexico25 View Post
really?????
Pardon my ignorance, or neivity, but are you asking us to help you cheat your college?
post #7 of 7
I
Quote:
Originally Posted by skipstrr View Post

I dunno. Just seemed to defeat the purpose.

Her menu she made sounds great btw...
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