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iPhonetography Friday: Culinary School, Second Course

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Braised Rabbit Leg with Carrot Pasta - This dish became Easter dinner that year.

Warning: This post is not for the faint of heart or for those that only enjoy viewing photos of live animals.

You see, after learning how to properly use and care for knives in the beginning of culinary school the classes move on to further the knife skills of the students on ingredients other than potatoes. Not only are there many other vegetables, tubers and fruits to slice and dice in all manner of shapes and sizes, there are also the animals! Meats of all kinds are deconstructed with just the sharp knife and whetted appetite of the crazed culinary student who has been waiting weeks, weeks I tell ya, to cut into and cook something other than potatoes and lemons.

Second Course offerings at culinary schools include filet-ing and deboning fish, fabricating whole chickens in under five minutes, french-ing bones, slicing tenderloins, casing sausages and shucking oysters. Preparing animals to be basted, braised, sauteed, grilled, smoked, and then devoured with a sauce made from their own pan drippings. Today I have for you a sampling of some of my animal friends.

Look those amazingly clean fish bones! I became very good at filet-ing fish.
Steve says "hello". Shortly after making Steve talk to the student working next to me that day I noticed I no longer had a table mate...
Cote de Boeuf - The hugest steak I've ever seen! I was very proud of myself when I got this perfectly medium-rare. See the quarter to the right for scale?!
Whole chicken waiting to teach me to fabricate him.
Chicken leg and thigh combo, supreme breast and airline breast. The first of many many many times that I would cut a chicken during my culinary school education.
Handmade, hand-cased, hand-linked sausage!
Osso Bucco with Risotto Milanese
Oysters waiting for the shucking.
Shucked Oysters - I still have the shells of my first three shucked oysters! Lacy Jo and I really bonded as shucking partners.
Cute, cute baby mussels that were attached to the oysters.

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0 thoughts on “iPhonetography Friday: Culinary School, Second Course”

  1. I love to cook. LOVE LOVE LOVE it, but the main reason I could never be a chef is because I can barely force myself to by bone in skin on chicken breasts. I do love your picks and am very proud of you!!

    Reply
  2. I couldn’t do half of those things! I’ve always wanted to learn how to properly cut up a chicken rather than hack away at it….or debone a fish for that matter. Very practical things.

    Reply

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