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Line cook turned chef owner turned chef instructor @PSCACulinary

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My name is Maria de los Angeles Ortiz, I'm originally from Venezuela but I moved to Canada in 2015, and here in Montreal is where I started to work on my new life project.. Turn my passion for cooking into my career!

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Hi, My name is MingXing Wang. I come from China, I speak English and Chinese. I am a culinary student at P.A.C.C, and I am enjoying my life everyday. I love listen music very much, and I like to play computer games. Currently I live with my girlfriend and that's all about me .

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History of caesar salad
A caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is traditionally prepared tableside. In 1924, Caesar Cardini created the Caesar salad. He is an Italian immigrant who operated restaurants in Mexico and the United States.
My experience and result (Adjustments)
Today, I researched three recipes of caesar salad from internet, and I chose the one that is a classic caesar salad, because I really like eat classic salad. But I made some changes in this recipe. I didn't use Kosher salt, I think regular salt is good in this one, and I put some cayenne pepper, Harissa sauce, more garlic and 3 pieces bacon also, these sauces will give more flavor to us, and taste really good. I used pan to saute bread with sliced garlic, that give more flavor on croutons. And I only use vegetable oil in my recipe, because vegetable oil is available, and is cheaper than olive oil. During the test, I found that 3 romaine lettuces are too much for me, so I just use 1 whole romaine lettuces for 4 portions. It's very delicious, and really love this dish. I really like to use finely grated parmesan, it make pretty dish and taste very good. There is a point that need to be careful, do not put croutons too early, we need to keep it crispy, because before I had a experience to make caesar salad, I mix croutons with salad too early, that made croutons very soft and taste not good.
Ingredients: Total yield: 1.5 L

(old) (new)
The Dressing
6 anchovy fillets packed in oil, drained 6 anchovy fillets, drained
1 small garlic clove 3 large garlic cloves
Kosher salt 2 large egg yolks
2 large egg yolks 2 tablespoons fresh lemon juice
2 tablespoons fresh lemon juice 3/4 teaspoons Dijon mustard
3/4 teaspoons Dijon mustard
2 tablespoons olive oil 1/2 cup vegetable oil
1/2 cup vegetable oil 3 tablespoons finely grated parmesan
3 tablespoons finely grated parmesan Freshly ground black pepper
Freshly ground black pepper

Chop together anchovy fillets, garlic and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, lemon juice and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
Preheat oven to 375 F. Toss bread with olive oil on a baking sheet; season with salt and pepper. until golden, 10-15 min.
Mix everything together, serve with cheese and croutons.
Conclusion:
In my opinion, everyone can according to your own taste to add some ingredients or seasonings, also you can put some grilled chicken in this dish. But, we need to pay attention to the process of making croutons, should keep croutons are crispy, taste will be better.
This course is very interesting, it can make us better understand our dishes, also can open our mind and try to make some changes. It will help us make perfect dishes.
Resources:
History : https://en.wikipedia.org/wiki/Caesar_salad
Recipe : http://www.bonappetit.com/recipe/classic-caesar-salad

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Hi, my name is Sen. I come from HeNan province, China. I speak English and Chinese, and I'm culinary student at P.A.C.C. I really like cooking, everyday I cook many kinds of dishes for my girlfriend and me. This blog is about some dishes that I made.

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Mabuhay! My name is Marites, I was born in the Philippines. My passion is to cook, bake cakes, and to make filipino native delicacies.I am a mother of one son and a wife.

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Recipe Standardisation competency again, today our class make Mexico and South America recipe and I make a recipe call Tamales. Tamales is is a traditional Mesoamerican dish made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping is discarded before eating. There are three steps in making Tamales. First the meat filling is prepared. Than a gravy filling is made from the sauce in which the meat was cooked. Finally, these from the basic tortilla dough and placed in a steamer to cook. This time I make a filling with chicken. This recipe I got yield about 4 to 6 portion.

From this recipe I found that everything was good but I the texture of the dough is a little bit dry and the dough is 2/3 of the filling like it is not equal of the filling. So if it is possible I will put less dough and and more filling to make it balance. I also made 2 size, one is about 135 grams and one is about 95 grams and 2 different wrap one is corn husks and one is banana leaves. when we are plating and testing my classmate and I found out that The Tamales that wrap with corn husk is taste better than the banana leave because wrap with the banana leave when we serve it the taste is come out with banana leave. We also think about the size and we decided that use the smaller one because Tamales is include in the starter dish so it is better to put the smaller one.

Since it is the competency of recipe standardization I have to convert this recipe to the specify the total yield and portion size for 40 people.

Here is the recipe that I format:
- final yield: 4.4 kg
- portion: about 45 portion
- portion size: 95 grams each, included corn leaf
- recipe: for 40 peoples
Step 1
Chicken Filling For Tamales
Ingredients:

- 5 chicken breast, skinned, wash and cut in big pieces.
- 1+1/2 onion, fine chopped
- 1+1/2 big tomato, chopped
- 1+1/2 sweet green pepper, chopped fine
- 5 cloves garlic, chopped fine
- 70 ml Achiote colouring
- 1 l water
- SQ salt and black pepper
Method:
- in a big saucepan combine all ingredients. add water, cook at medium heat until the meat is tender.
- remove the chicken and vegetable from the broth, let cool for about 30 minutes.
- separate the chicken, save the broth for the gravy filling.

Step 2
Gravy filling for Tamales
Ingredients:

- 985 ml cool chicken broth
- 150 ml white flour or AP flour ( not sifted )
- 150 ml Masa harina flour
- 7.5 ml salt
- 150 ml cooking oil

Method:
- In a big saucepan combine all ingredients and mix well until the flour is diluted into the broth.
- cook on top of the stove at medium heat stirring constantly until the resulting gravy starts to thicken. when it start boiling turn off the heat and keep stirring until the sauce stops boiling.
- set the sauce aside to cool.

- 1500 ml Masa harina
- 555 ml white flour or AP flour
- 7.5 ml salt
- 270 ml cooking oil
- 1125 ml water
- 50-60 corn husks or banana leaves to wrap the Tamales

Method:
- soak the corn husk overnight or boil them for 3 minutes to soften them. When cool wash each leaf in running water. Set aside. Alternatively, banana leaves, available in the freezer section in specialty stores, maybe used as wrappers. Thaw the leaves and clean using a moist soft rag or paper towel.

Assembling the Tamales: weigh dough about 50 grams, 15 grams chicken, 10 grams sauce.

- flatten the dough into a large tortilla
- place sauce in the middle of the dough and put chicken meat on top of the sauce, fold over the two end flaps of the tortilla together.
- place the Tamales in the middle of the corn husk and wrap it.
- put into a steamer and cook for 45 minutes to an hours. Tamales can also be baked in the oven at 350 degree Celsius for 45 minutes to an hours.

This is how exactly how tamales look like in the corn husks

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Hello every body! my name is Khiev you. I am from Cambodia. I came to Canada since October 2015. Now I am a student at Lester B Pearson School Of Culinary Art. I am taking a cooking course and Fresh Market Cuisine.

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Caviar and Blini
Caviar and blini is the dish that I will make in TST competence.It is one of the most classique dish made by sturgeon caviar,blini made with all-purpose flour and buckwheat flour. garnish by chive and chervil. This dish is represented the period Cuisine classique which between 1890 to 1950. The chef who lead this period is chef Georges Auguste Escoffier [1846-1935]. Most of his skills are base on Maire-Antoine Careme. However Georges was simplify the modernize Carême's elaborate and ornate style.In particular, he codified the recipes for the five mother sauce.
For plating this dish, It will be nice to plating front of clients at dining room. Because this dish is not complex, plating front of client will let client see what we do for the dish and how do cooks finish the dish.

Link for know more:
https://www.britannica.com/biography/Auguste-Escoffier
http://www.wisegeek.com/what-is-cuisine-classique.htm
https://lamer.ca/en/caviar

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Caviar and Blini Caviar and blini is the dish that I will make in TST competence.It is one of the most classique dish made by sturgeon caviar,blini made with all-purpose flour and buckwheat flour. garnish by chive and chervil. This dish is represented the period Cuisine classique which between 1890 to 1950.

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Hello, My name is Jung Mi Lim and I am from South Korea. I first started studying for my children but now I fell in love with cooking. As I am studying at international class with classmates from different countries I got my interest in dishes from various countries.

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pan-seared New Brunswick lobster with sweet ginger & curry sauce
I believe that nowadays there are lots of international restaurants in every countries around the world that they make the foods to taste their own culture because to have more customer they have to make something new and different from home cooking plus being close to their culture palate. For example it's hard to find a a Italian Pizza in a Italian Restaurant in Asia that has a exact taste in Italy Restaurants. The taste, the ingredients,the culture, the religion, the technology,... have effects on the foods in each country and each time. The idea behind of the Fusion Cooking is combination of the taste from different culture and countries.
The dish that we are going to present is "pan-seared New Brunswick lobster with sweet ginger & curry sauce" that it comes from "Fusion Cooking" category.
In this dish we have the lobster as the main component and American cooking style that i...

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pan-seared New Brunswick lobster with sweet ginger & curry sauce I believe that nowadays there are lots of international restaurants in every countries around the world that they make the foods to taste their own culture because to have more customer they have to make something new and different from home cooking plus being close to their culture palate.

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Goat cheese lasagne layered with grilled vegetables, served on a charred red pepper coulis is the dish based on lasagna but they put grilled vegetables instead of meat. there are 5 different of vegetables which zucchini, portobellos, eggplants, vine-ripened tomatoes, and rapini. also red pepper coulis and basil oil for the sauce

Neo-Classical cuisine is somewhat difficult to define, but essentially it is Haute cuisine with a lighter touch and a modern approach to cuisine in general. French chefs are looking at fresher foods and more natural flavors. But there is also American Neo-Classical cuisine where the focus is pretty much the same. Preparing classic dishes using the freshest ingredients and a seasonal approach.

Neo-Classical cuisine is started in 1900 century, some of American chef started making dish adding other fresh vegetable into the original recipe. In that time when you go to the restaurant there are not enough food for vegetarian. And one day there was one restaurant ope...

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Goat cheese lasagne layered with grilled vegetables, served on a charred red pepper coulis is the dish based on lasagna but they put grilled vegetables instead of meat. there are 5 different of vegetables which zucchini, portobellos, eggplants, vine-ripened tomatoes, and rapini.