Foundations: Week Three

My third week in the Culinary Foundations program at PICA was a thorough exploration of protein cookery, covering beef, chicken, pork, lamb, and fish. We explored everything from cow anatomy and proper butchering techniques for poultry to understanding primal cuts and ideal cooking methods for various cuts of proteins. Through dishes like Steak Diane, Chicken in Vinegar, Roast Pork Tenderloin, Roasted Lamb Sirloin, and Cod with Beurre Blanc, we focused our skills on heat control, identifying doneness, and expressing our creativity while plating. This week provided crucial hands-on experience and a deeper understanding of how to prepare a diverse range of proteins successfully.