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Community Food & Juice

I smelled like BK when I worked there in college.
Trust me, you DO NOT want to smell like that!

I had chosen Pork Soubise as my final exam dish while I was a student at the French Culinary Institute. We had done the dish in "class" several times and I had cooked it at home twice fo friends, so I could practically do it with my eyes closed, figured out the perfect seasoning ratio, and made it my own. The night of the final, I walked into the kitchen confident and grabbed my bustray full of ingredients from the walk-in. When I pulled out the pork and found that it was a rack of pork and not the chops I was practicing with, I gave myself a crash course in maticuloiusly slicing the chops off the rack and cleaning the bones for presentation, using 30 precious minutes I hadn't budgeted for. The rest of the night was a high-speed blur, but the dish came out beautifully.

Smoked Salmon Eggs Benedict, cup of coffee and a Mimosa.

Baked Artichokes & Cheese.
It's Mac 'n' cheese made marinated artichoke hearts instead of pasta.
Caramelize the onions in duck fat, add the artichoke hearts, sprinkle with flour, thicken with heavy cream and add tons of asiago cheese. Sweated bacon llardons get stirred in right before baking until bubbly. Oh My God.