Advanced: Week Five

My fifth week in the Advanced Culinary Arts program at PICA delved into the cookery of veal, pork, and beef, alongside additional dessert creation challenges. We executed multi-course services featuring dishes such as Salad Niçoise, Paprika Pork Medallions, and Veal Escalopes, emphasizing the importance of thoughtful plating and flavour balance. A highlight was taking on the intricate Beef Wellington, from crafting puff pastry to mushroom duxelles and a rich red wine reduction. We revisited proper food handling practices while creating a classic Beef Tartare dish. We had the opportunity to express our creativity through different citrus desserts, with my creation of choice being dark chocolate and blood orange fondant cakes. The week culminated in a combined prep and service day featuring grilled steaks with béarnaise sauce and individual puff pastry desserts, which reinforced the importance of efficient time management and collaborative teamwork. A key focus throughout the week was improving plating techniques to enhance the presentation of each dish.