Baked Goods!....I love to bake!

Yummy Cinnamon cookies!

Cheddar Corn Jalapeno Muffins
-a little explanation for why they're wrapped individually: everything we make gets sold in our school's cafeteria...pretty smart on the art institutes part...sell what the students make...hmm nothing like paying to be a work horse hehe jk

Yummy granola bars with dried cherries. Got lots of compliments on these from my co-workers.

My personal favorite of the week...Lemon Poppyseed muffins. They were so good and moist. One of my favorite types of muffins.


Blueberry cobbler....yum! I think i'll be making some of this for christmas.

Just call me the sausage queen.....

Lamb sausage.....my new favorite sausage

Putting it in the casing was quite an adventure because the casing is smaller than pork casing so it required a woman's small hand hehe. This was the most awkward part of class i've ever had...if you want to know why i'll tell you later.

Here's the lamb sausage plated on a bed of couscous with grilled veggies


Hot Italian sausage with penne pasta & veggies with basil garnish




Bratwurst with sauerkraut, boiled potatoes and a dijon mustard sauce



Saved the best for last....
Breakfast burittos with chorizo, eggs, pico de gallo, guacamole & sour cream........YUMMY!

Sausage making is an art and is very time consuming. I got frustrated very easily while i was trying to get the meat in the casing because the lamb casing was very thin and got torn very easily...which is why it needed a woman's touch hehe. I'll be honest with everyone though...now that i know how much actual fat goes into sausage i'll be a little more hesitant before i eat more than one or two bites from now on.

More Garde Manger!...

The beginning of a terrine...yes that's ham

The pate meat being put into the terrine mold....

The beginning of a pate en croute...same as a terrine but it is incased in the pate dough

The pate en croute finished and made all pretty with dough roses

Here's the chicken gallantine salad

Needless to say i'm pretty tired of looking a anything with gelatin or big chunks of fat in them. Being able to make all this is obviously an art. All these things are big in nice hotels, country clubs, and in europe. I guess i've never been anywhere that nice since i haven't seen or tasted any of these things...and honestly that's ok with me haha.

Garde Manger overload...beware!

Here we have shrimp mousse...

I must say i didn't try this but i love shrimp and i like jello so i guess it'd just be a very savory shrimpy jello...

Here's we have gazpacho...yum!

Here we have Gravlax on potato pancakes

Gravlax is a cured salmon...very tasty!


Ham & lentil salad with cherry tomatoes....also yummy!

Vietnamese Spring Rolls!

-and yes i rolled that myself...it was a little tricky!

Baking day!

Our Yummy French Rolls

Spritz Cookies w/ raspberry preserve in the middle

My delicious Blueberry Muffins....MMMmm!

The pumpking pie...before it went in the oven

Hors D'oeuvres & Mini Sandwiches

My favorite day of Garde Manger so far....

Here we have to Gravlax Mignonette. (Gravlax is a cured salmon)

Here's the Shrimp Canapes with fish eggs & chives for garnish



Here's the Ham Mignonette with dill butter & french pickle on top

My personal favorite...The cucumber cup with corn salsa & carrot handle


Close second: Celery boat with blue cheese filling & sprig of dill and red pepper diamond for garnish

The Finished Platter

The Mini Sandwich platter. It has tuna salad sandwiches, roast beef, ham, and chicken salad (on the cute little muffins that my team made)

Sausage Making Day!!

First Step: Place the tin foil circle in the bottom of the "d" machine, and put gloves on for sure!!


Second Step: Place Casing on the "d" machine and inspect for holes

Third Step: Fill the casing with the sausage, use toothpick to punch a couple holes and tie up the ends.

Fourth Step: Twisting the sausage into links

Last Step: Place the sausage in the "hot box". In the bottom of the box there's wood chips, you then activate the hot box on the oven top for 5 minutes then place in oven, and repeat this activation step up to 3 times