Date: November 28, 2013
To: Professor Akana
From: Jianwen Sun
Subject: Anna Nurse Workshop Memo
Who was the Presenter?
Craig Hobson, who is the executive chef in Le Cirque, was the presenter of Anna Nurse Workshop on October 10. Le Cirque is a famous French Restaurant in New York City.
What did he make or present?
He presented two dishes: chicken breast with shallots, and corn flan with honey vinaigrette.
Did you learn something new?
Sure. There some key points I would keep in mind. For chicken breast, each breast in a Ziploc bag should be placed with a strip of lemon zest and mint stem. The breast should be into water bath and set at about 140F. Cook until the internal temperature reach 141F for one hour. A shallot in saffron comes with orange and lemon juice. People who are not professional chef can make honey vinaigrette at home. It concludes honey, sherry vinegar, balsamic vinegar, salt and olive oil.
Did you like the presentation, why or why not?
Yes, I like the presentation. I learned some easy food I can make at home like honey vinaigrette. The presentation showed whole cooking process with a lot of explaining. Chef Craig Hobson answered questions from students with details. Two dished tasted pretty good. I believe if people love cooking they will create more and more delicious food.
