These are the steps it took to make this modeling chocolate rose in culinary school. The steps make it we scaled it into 5-inch balls, shaped the pedals and then attached them to each other and then air brushed them with red. It was so fun to get to be creative and make this. And we did this on marble because it is cold and makes the chocolate harden.

The photo above is a of consommé Celestine that I prepared at VIU, the steps you take to make it are to put all ingredients in a pot including the ground meat and egg whites for clarification and the brunoise veg, then you whisk till the raft starts to form, next you cook it for an hour and a half, and strain through a cheese cloth. Then serve with sliced crepe.

Below are pictures of semolina bread, croissants, pain au chocolates, and braided bread that I made in Pastries class at VIU.

Below are pickled carrots, kimchi pickles, peppers, mushrooms and pearl onions, each with a different pickling liquid.

Below is a raspberry tart.

Here are some petit four cookies: shortbread, chocolate piped shortbread and sesame cookies and sacher torte (chocolate merangue cake)

Here is a Quail and cous cous dish that I prepared in my second year culinary course.

Below is smoked duck breast with arugula salad and pickled peppers

Below is roasted game hen with spatzle and pickled peppers

The following 2 pictures are of buttermilk fried chicken with cornbread and coleslaw, and Korean fried chicken with gochujang sauce and steamed rice

The following are chocolate garnishes, and white chocolate rochers filled with passionfruit ganache

Below is a beet tuile

Here are mozza cheese stuffed meatballs with Italian seasoning and the next picture is creamy tomato chicken pasta

Below is baked potato with caramelized onion, chicken skewers, and barbecued veg, a meal I prepared on my barbecue at home

Here is a sirloin, cucumber, and goat cheese on puff pastry that I made for my pro cook 2 practical exam

Here are frog legs with fennel slaw that I prepared for the dining room at VIU

Below is a blue cheese wedge salad

Here is a cajun shrimp with lime sour cream amuse in a crispy wonton wrapper

Here is a apricot and rabbit amuse

Below is glazed carrots I served in the cafeteria

Here is an amuse bouche I made for the discovery room dining room at school, it is made with cream cheese, arugula, apples, and strawberry compote