Advanced: Week Six

My sixth week in the Advanced Culinary Arts program at PICA was focused entirely on fish and seafood. We revisited foundational filleting techniques using whole trout, preparing classic dishes such as trout meunière and trout Colbert. We then dove into flavorful mussel preparations and the rich, complex bouillabaisse, perfecting the art of reducing and enhancing a fish stock to create a flavourful soup base. We concluded the week with a seafood platter buffet, which allowed for the exploration of new ingredients and flavour combinations, yielding dishes such as citrus-beet-cured salmon, passion fruit habanero oysters, and tiger prawn ceviche alongside an array of complementary chutneys and pickled elements. This week fostered significant growth in seafood preparation, demonstrating the surprising versatility and enjoyment found in ingredients previously outside of my comfort zone, all while emphasizing intentional plating and seamless teamwork.