Full-time Chef’s Training Group 190 is close to graduation. Here are some photos of CTP 190B’s preparations, under the direction of Chef Barbara Rich, for the final dinner they designed themselves.
The menu for the dinner, taking place Friday, December 3 is as follows:
Sweet potato and fennel soup with polenta crouton, lemon cream & winter slaw
Savory seitan purse with sauteed rainbow chard, brussels sprouts, baby carrots & garlic cream sauce
Velvet chocolate cake with a hazelnut glace & candied hazelnuts