P. Zimmerman filleting salmon. If you are an expert, you can do it in one clean swipe.

P. Zimmerman cutting away the stomach.

Make sure to remove these pin bones.

Bass that students will be cleaning, preparing, and cooking.

Make sure to score those fish fillets or else they will curl.

Check for browning before flipping the fish fillet.

Finish product on top of sautéed mushrooms and  tomatoes before sauce is poured on.

Making the sauce.

Clam casino

Professor Zimmerman demonstrating to make a classic French Omelet!

Professor Zimmerman showing us the technique to fold an omelet.

Chef is making one of the mother sauces… Hollandaise!

BiQing helping chef pour on the liquid butter slowly to incorporate into the Hollandaise sauce.

Chef Z is showing us how to make poached eggs, and using the back of a spotted spoon to make a mini whirlpool in the water, so the eggs form a stable round shape.

Poached Egg!

Combine all of them…. and you get Egg’s Benedict!

Making the egg white foam mixture to incorporate in the waffle batter!

Using the folding technique to mix the egg white mixture into the waffle batter in order to create fluffiness!

Pour the batter in the waffle maker….

AND VÓILA!!! A Waffle is born!

Our finished products for week 8 brunch menu!!!

Our focus today is grain, the white one is Arborio rice and the dark one is medium grain rice

We used rice pilaf method to cook the medium grain rice

For the Arborio Rice we used Risotto method, the product is creamy and tasty.

Pasta is made with Semolina Flour, this is Prof. Zimmerman’d demo of pasta making.

Student cooking Arborio rice using the Risotto method.

Prof. Zimmerman demos how to make pasta using the pasta maker.

Prof. Zimmerman making Fettucine Alfredo

Student using a saute pan to saute Polenta

Fettucine Alfredo made by students.

Finished product

We made the polenta, put it in a 1/8 sheet pan to rest, cut it and then we sauté it.

Professor Zimmermann doing a demo on how to use a mandoline to make different shapes out of potatoes.

French fries in the process (double fry). 1st fry (blanching) at 325 degree F and 2nd fry at 375 degree F.

Student using a food mill to get potato paste instead of using a masher!

After seasoning potato puree, we piped it through a pastry bag with a star tip to make duchesse potatoes.

Pipping potatoes back to their original skin (already-baked).

Setting up the breading station for potato croquettes after shaped and refrigerated.

The finish products of our day!

Chow Time!

The Breading Station

The spinach after it was cooked down.