Foundations: Week Eleven

My eleventh and final week in the Culinary Foundations program at PICA was dedicated to seafood, covering everything from fabricating and cooking round and flat fish to working with raw shellfish and canned seafood. We honed our skills with dishes like paupiette of trout with lemon dill beurre blanc, scallop ceviche, and New England clam chowder. The week culminated in intensive midterm practical exam preparation, during which we refined our techniques for pan-fried salmon, turned vegetables, rice pilaf, and hollandaise sauce while also practicing appetizer and dessert courses. This week provided crucial hands-on experience and feedback, building confidence for the upcoming midterm exam.