Finally!!! Some pics...=)

Here are pictures from my final practical exam. The plating could have been a bit cleaner and tighter...but I had a great time that day in the kitchen, I really feel that I concentrated on the flavors and did the best I could in the time that I had. =)

Enjoy! (Please note that these pictures are of the plates that didn't go to the judges. For our final, we had to make 3 servings of a 3 course meal. The best plates obviously went out to the judges - IE...lobster claws to the judges and the prettiest plates to them as well. Also note - the shaky dribble on the dessert plate.)

Seared Golden Trout with Butter Poached Lobster served with Bouillabaisse

Accompanied by a trout and lobster mousse, croutons and rouille.

Trio of Lamb

Lamb ribs marinated in a sauce of garlic, thyme, shallots and house-made crème fraiche served with creamy garlic potatoes.

Sausage Merguez served “en croute” style with creamy mustard and a cherry relish gastrique, accompanied by fresh English peas.

Lamb loin wrapped in lamb mousse served on a bed of julienned summer squash.

Blueberry "Napoleon"

Crispy slices of financier cake layered with a blueberry pastry cream mousseline, served with whipped cream and blueberry gastrique