I’m going to brag – my team’s Level 4 Grand Buffet at The International Culinary Center, the final project of Level 4 was epic. 32 dishes and 8 sides later, the 7 of us worked our tails off over the course of 4 days to pull together a delicious offering of charcuterie, salads, appetizers, entrees, desserts, and drinks for our fellow students and chef instructors to enjoy.
Having the opportunity to create our own dishes for the Grand Buffet was an exciting prospect 4 months into the program. We each got to put our skills to the test and push the limits on what we’ve learned from a creative and technical perspective. I participated heavily in the menu creation, responsible for many of the buffet dishes on my own and lending a hand as a team for others. I helped to make our chorizo sausages in a blanket, filo dough cups with duck confit and balsamic glazed shallots, coffee ice-cream, watermelon salad, and tons of charcuterie. We also roasted a lamb’s leg, created garlic sausage, roasted a beautiful pork tenderloin, made an over-the-top country-style pate, formed a delicious foie gras, turned duck legs into duck confit…and those are just some of the proteins served!
There were salads galore as well, including a gorgeous raw, shaved brussel sprout salad with lemon dressing and a citrus salad with fennel that highlighted citrus fruits in season right now. One of my salads was a team favorite – a watermelon, feta, and mint salad inspired by my summers spent in the Hamptons. Enjoy some photographs of our beautiful buffet below!