1. Contemporary Caesar
2. Simple green salad
3. Hollywood Cobb Salad
4. Classical Nicoise Salad
5. Green Bean and Jicama
Composed Salads & Buffet Salads
1. Pear Salad
2. Asian Chicken Salad
3. French Lentil Salad
4. Mixed Bean Salad with Red Wine Vinegar and Duck Confit
5. Chinese Noodle Salad
6. Garden Pasta Salad
Chefs Critiques
Caesar salad was correctly prepped and presented. The romaine was crisp and dry allowing the dressing to cling. Croutons were crunchy and a nice golden brown. Dressing is creamy and full flavored without any one ingredient overwhelming another. Nice height in presenting the salad and good use of cheese for garnish.
Garden Pasta salad was correctly prepped and presented with thought. Good knife skills are exhibited as well. Veggies are uniformly bite size and nicely blanched and shocked without excess water to thin the mustard dressing. Good texture in the salad and the pasta is al dente. Dressing adds good flavor profile from the whole grain mustard
Asian Chicken salad is correctly prepped and exhibits excellent knife skills and control. Very nice delicate slicing of chicken as well as veggies. Great textures throughout the dish. Won ton skin has great crisp structure and lends itself to the presentation in an offset fashion. Very good flavor profile from dressing and the bright finish of the cilantro is excellent
Personal Observations
This week I made the caesar salad, garden pasta salad, and asian chicken salad. Even though it was salad week which you would think would be fairly easy to execute, I knew the flavors had to be spot on because they were the main focus. The caesar salad had that great creaminess that you want it to have and a nice peppery bite. The asian chicken salad was flavorful and it was important that the knife cuts were uniform and quite small because the bowl was smaller in size. The pasta salad was perfectly al dente with the right amount of bite. The dressing was simple but flavorful and addicting.
2. Simple green salad
3. Hollywood Cobb Salad
4. Classical Nicoise Salad
5. Green Bean and Jicama
Composed Salads & Buffet Salads
1. Pear Salad
2. Asian Chicken Salad
3. French Lentil Salad
4. Mixed Bean Salad with Red Wine Vinegar and Duck Confit
5. Chinese Noodle Salad
6. Garden Pasta Salad
Chefs Critiques
Caesar salad was correctly prepped and presented. The romaine was crisp and dry allowing the dressing to cling. Croutons were crunchy and a nice golden brown. Dressing is creamy and full flavored without any one ingredient overwhelming another. Nice height in presenting the salad and good use of cheese for garnish.
Garden Pasta salad was correctly prepped and presented with thought. Good knife skills are exhibited as well. Veggies are uniformly bite size and nicely blanched and shocked without excess water to thin the mustard dressing. Good texture in the salad and the pasta is al dente. Dressing adds good flavor profile from the whole grain mustard
Asian Chicken salad is correctly prepped and exhibits excellent knife skills and control. Very nice delicate slicing of chicken as well as veggies. Great textures throughout the dish. Won ton skin has great crisp structure and lends itself to the presentation in an offset fashion. Very good flavor profile from dressing and the bright finish of the cilantro is excellent
Personal Observations
This week I made the caesar salad, garden pasta salad, and asian chicken salad. Even though it was salad week which you would think would be fairly easy to execute, I knew the flavors had to be spot on because they were the main focus. The caesar salad had that great creaminess that you want it to have and a nice peppery bite. The asian chicken salad was flavorful and it was important that the knife cuts were uniform and quite small because the bowl was smaller in size. The pasta salad was perfectly al dente with the right amount of bite. The dressing was simple but flavorful and addicting.