My baby...

Still a little frosty, but this was his final resting place...the courtyard outside the culinary building.

Finishing touches, worked on it outside, was nice.

1 week left

Plates waiting to go out.

My friend Ashley, good times on the line. (and yes its supposed to be flaming like that)

Long, cold process of ice carving

The start...tracing the outline.

During

Straight lines are harder then you'd think. ugh.

Finished product.

I just found this pic from a few weeks ago of an appetizer we did for a party. Just grilled veges, spinach leaves, with a balsamic glaze and sprig of thyme.

This was one of the items on our menu for this class. Pork tamales, with salsa verde and black bean and corn relish. really simple, but sooo good.

FYI: chefs don't burn things, they over-caramelize them.

Me and my friend got to use the big woks for stir fry the other day. Sooo fun.

Lobster Cobb Salad, yum. This is the same lobster in the pic from the other day, the ones we got in live.

Oystah, little oystah

Was really cool, we got in 4 different types of oyster, from different regions. You could totally taste the difference, amazing. East coast were by far the best. ummmm, almost made myself sick.

This was my job all week, hickory smoked baby back ribs, sooooo good

Poor guys, enjoying their last few minutes before being cast into the kettle of boiling water. Sure tasted good later though, not gonna lie

Does this earn brownie points for a future job?

These arent great pics because there is snow on the backside of the ice, makes it look a little off. but it actually turned out really good in the end. Good times.

All my good friends ended up in the same class, pretty cool.