We had our graduation buffet this past Monday and it was incredible. The two days leading up to it were pretty intense as our class prepared all of the food for our families and friends attending the celebration. I was so happy and proud of the dishes we created and the way we worked together to pull it all off.
One of the dishes I made was this gluten-free tart inspired by Aran Goyoaga’s beautiful book, Small Plates and Sweet Treats. You can find the original recipe here. Another dish I worked on was braised short ribs. They were so good. I will definitely post the recipe for you soon.
Although we finished our program, we are now beginning our externships which we need to complete in order to graduate. I will miss spending time cooking alongside the other students, who are all very talented chefs, in our instructional kitchen at ICE. I look forward to learning about what each one accomplishes in their career. I started my internship in Bon Appétit Magazine’s test kitchen, the day after graduation and I absolutely love it. It’s an exciting place to be and I am looking forward to learning more techniques, skills and flavor combinations which will help me become a better chef.
Every finish line is a starting line as well and I know this is just the beginning of a wonderful new chapter in my life. As always, thanks for joining me on the journey.
Don’t forget to head over to the blog, Cannelle et Vanille for the recipe for this delicious tart.