fried chicken day 🍗 plus more butchery

Chicken supreme

Last class before our first exam

the secret to making anything taste luxurious is basically an enormous amount of butter and cream #culinaryschool

Another day another culinary school recap 🫜

Big day for soup!

the veg theme continues on #culinaryschool

ispy duck breast + berry bbq sauce Full recipe on the ‘stack! Link in bio xx INGREDIENTS (2 Servings) 2 duck breasts 6 oz (170g) blackberries or blackberry and raspberry mix 2 garlic cloves, minced ¼ cup (60ml) apple cider vinegar ¼ cup (50g) brown sugar 3 oz (85g) tomato paste 4 teas

🧇🥞🍳☕️🧇🥞 #culinaryschool

This gets better over time as it marinates in the fridge, which makes it the perfect candidate for a good meal prep. It’s tangy, savory and just perfect 🫘 INGREDIENTS (2-3 servings) Salad: 1 15.5 oz (435g) can of cannellini beans 1 15.5 oz (435g) can of chickpeas 0.2 oz (7g) fresh dill, fi

spicy cucumber salad! INGREDIENTS (4 servings) 2-3 English cucumbers or 5-6 persian cucumbers 2 tablespoons spicy gochujang 2 tablespoons soy sauce 1.5 tablespoon sesame oil 2 teaspoon sugar 1 teaspoon rice vinegar 1 garlic clove, grated Juice ½ lime 1 tablespoon scallions, thinly slic

egg theme carries on 🍳

Day 4! Eggs was the theme of the day. Also canola oil sucks #culinaryschool #foodiekake

10 minutes to make these spicy peanut noodz Full recipe on my newsletter ~ link in bio INGREDIENTS (1 serving) 1 serving fresh Korean noodles 4 tablespoons peanut butter 2 tablespoons soy sauce 3 garlic cloves, grated 1 ½ teaspoons Sriracha sauce 1 teaspoon sesame oil 1 teaspoon suga

Chopping, culinary history, some more chopping, making stock, and surprise pie! Was seriously thrilled about the pie #culinaryschool #foodiekake

chicken korma 🤤 Finally got around to sharing this recipe on my newsletter. I’ve linked it in my bio!

chef era incoming 👩‍🍳