Upon receiving the exam guidelines, the students immediately launched into a discussion about which techniques they should choose and how to best present them in a cohesive menu. As has been usual of this high-achieving group, the collaboration produced an additional course and several additional techniques beyond the requirements. In the end, the selection of techniques included: grilling, poaching, puree soup, vinaigrette, fresh pasta, sauteed mushrooms, soft rolls, crepes, Chantilly cream, fruit coulis, small dice and mince.
The students worked diligently to serve parents and guests a fantastic meal with table service assistance from the IUS Culinary Club. The final menu was as follows:
'AP Culinary Salad Special'
Poached Egg atop Spinach and Mixed Greens
Mustard-Shallot Vinaigrette, Crispy Bacon and Croutons
Grilled Chicken Breast over Handmade Fettuccine
Sauteed Mushroom-White Cheddar Sauce and Toasted Hazelnuts
Mixed Berry Crepes
Chantilly Cream and Raspberry Coulis
This year was a Farewell in more ways than one because the entire Culinary Arts department, students and teacher are all moving on from IUS this summer. It was a big task for our single underclassman, junior Olek, to prepare a 6-course meal and serve 20 guests single-handedly, and I offered him the option to back down from the challenge. If you have been following the blog this year, you will not be surprised that Olek decided we should 'drop the mic' on IUS and make it a meal to be remembered! The menu for the event is displayed below. Invited guests included friends, faculty and other supporters of IUS Culinary Arts.
What an evening! What a year! What skilled and capable young people we have produced!
Great work, Team Hodjas!