Nine months at The French Culinary Institute in New York. A blog about my quest to become a professional chef, and my experiences at the FCI.

Thursday, March 10, 2005

More Chicken Carcasses...

...then in the dumpster behind a KFC.

Another night of cleaning chicken carcasses. At least before we had to dig into the cold and bloody heaps of poultry we prepared beautiful Escargot.
Snails have been a long time favorite food of mine and I was glad to see it on the menu tonight.
We stuffed the shells with a garlic/herb compound butter and the flavor was out of this world.

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