#studentchef

[culinary-institute-of-america]

Yes, Chef!

[newassignmenthelpaus]

Cookery Assignment Help

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[nraeducationalfoundation]

Recipes We’re Hooked On - #NationalSeafoodMonth

If you’re a seafood lover like us, you’ll be happy to hear that October is #NationalSeafoodMonth! From heart health to boosting brain power, there are countless reasons to add some more seafood to your diet. And don’t forget the delicious taste. 

We think it would be pretty shellfish of us if we let the month pass by without highlighting some of our favorite seafood dishes from Prostart students around the country! Dig in below. 👇

1. NY Prostart - Scallops with Orange Basil Gastrique

Searing scallops can be an intimidating task, but the New York Prostart students have mastered it! Last year at NPSI, the group wowed the judges with these tender scallops, served with an orange basil gastrique, giving the scallops a citrus flair. And can we talk about that presentation for a minute? Absolutely gorgeous. 

It’s been months since #NPSI2019 and our mouths are still watering over this dish. 

2. Olathe Advanced Technical Center - Citrus Salad with Shrimp

Shrimp and fresh citrus - try and name a better combo. We’ll wait. 

Olathe Advanced Technical Center made a beautiful citrus salad, topped with three fresh pieces of shrimp. The salad is made with spiced shrimp, sweet romaine, fennel, avocado, and blood oranges. AKA it is absolutely delicious.

3. Buckhannon-Upshur High School - Seafood Fettuccine Alfredo

Next time you’re looking to pamper yourself, try replicating this seafood fettuccine Buckhannon-Upshur High School made. With fresh herbs and even fresher seafood on top, you’ll be twirling and scooping your way into carb heaven in no time.

4. ACTC Culinary - Sushi

Roll your way into a tasty meal with some fresh sushi! 

We love seeing our students expand their skill sets and palettes by trying new cuisines like sushi. These rolls ACTC Culinary made are absolute perfection. Which one are you diving into first - the California roll or the salmon sashimi?

5. Utah Prostart - Ahi Tuna Salad

Another NPSI throwback but can you blame us? Utah Prostart absolutely wowed the judge’s taste buds with this ahi tuna salad. The group marinated a piece of ahi tuna and served it over a bed of brunoised mango an sunomono salad with a wasabi-avocado puree, and sriracha aioli. 

Try saying that 5 times fast.

6. Greendale Culinary - Creamy Tuscan Shrimp Pasta

Just in time for the colder weather, this dish is the ultimate comfort food. If you’re looking for something a bit lighter than traditional seafood fettuccine, this is the dish for you. Paired with sundried tomatoes and fresh herbs, it is truly a flavor explosion. 

What’s your favorite pasta dish to pair with shrimp?

7. Olathe Advanced Technical Center - Pan Roasted Striped Sea Bass

Olathe Advanced Technical Center’s students are seafood connoisseurs and this dish proves it! Similar to scallops, there are few things harder than searing a piece of fish just right. This group did a phenomenal job preparing the fish and served it with a side dish of cucumbers, herbs, onions, fennel, chickpeas, Israeli yogurt and dressed it with some yogurt.

Is your Prostart class making any seafood dishes this month? Be sure to share them with us by using #MadeinProstart!

[rivardart]

This picture speaks volumes. A group of teens huddled around a fish counter and not a single one of them staring through a phone. This is progressive education at the highest level. This is STAGE- A Student Culinary Arts Experience. Contact [email protected] to learn more, or visit www.RivardArtEducation.com/stage/ to support this incredible project! #doradthings #rivardart #saintdinette #stpaul #stpaulrestaurants #experiantiallearning #education #stageculinary #stage #cheflife #studentchef #studentchefs #octo #startsomething #makeyourmark #food #seafood #fishmonger #restaurantlife (at Market House Collaborative)

[rivardart]

It's official! We've started new educational venture called STAGE- A Student Culinary Art Experience, and we're teaming up with @saintdinette and Chefs @shane_oporto and @chefadameaton to bring St. Paul Creative Arts Secondary School students into the restaurant world! Join us tonight at the @thegreatnorthernfestival : St. Chefs Experience tonight to learn more! #doradthings #rivardart #saintdinette #reataurantlife #cheflife #studentchef #stage #stageculinary #stpaul

[thesexxychef]

Soups and Sauces day...Salisbury Steak with Mushroom gravy, Chicken Marsala in a Marsala wine sauce, Pan Seared Steak with Herb Sauce, Sauteed Chicken Breast with Lemon Rosemary Butter Sauce, Flourless Fudge Brownies

[thesexxychef]

I am stoked out of my mind at this weeks menu lineup... culminating finishing the week with fresh baked sandwich bread and Pecan Sticky Rolls 😍😍😍😍

[thesexxychef]

Cherry Bread Pudding with White Chocolate Creme Anglaise