Though I changed it to be a book for beginners, the info for pros is still inside.
I have one hour and the following list of ingredients. What would you do?
Fresh Pantry Dry Pantry Fresh Herbs and Clamshell Greens Dried Spices Proteins
Whole Milk Artisan Breads Microherb Mix Cloves Oysters
Whipping Cream Honey Parsley All Spice Bay Shrimp
Unsalted Butter Olive Oil Selection Cilantro Ancho Ocean Fish Selection including Salmon
Sour Cream Vinegar Selection French Sorrel Cumin Seed, Ground Pork
Butter Milk Nuts Tarragon Coriander Seed, Ground Chicken
Gelato - Salted Choc and Vanilla Chocolate Sage Sesame Seeds, Toasted Lamb
Hard and Soft Cheese Selection Cocoa Basil Black Pepper Bacon
Pasta Sheets Corn Starch/ Potato Starch Oregano White Pepper Lamb
Pizza Dough Bulgar Wheat Chipotle Beef
Beef Stock All Purpose Flour Lovage Natural Cocao Eggs
Vegi Stock White Sugar Thyme Cinnamon
Chicken Stock Brown Sugar Bay Leaves (fresh) Cayenne
Rices Celery Seed
Fresh Veggies and Fruits Dijon Mustard Chervil
Rhubarb Soy Sauce Dill
Worchestersire Sauce Fennel
Lettuce Mix Baking Powder Fenugreek
Arugula Baking Soda Garam Masala
Swiss Chard Fish Sauce Oregano
Garlic Tomato Paste Juniper Berries
Pearl Onions Anchovy Paste Nutmeg
Broccoli Beer Sweet Paprika
Cauliflower Wine Selection Rosemary
Mixed Beets Red Truffle Salt
Asian Greens White Za'tar
Cabbage California Fennel Pollen
Edible Flowers Shallot salt
Mushrooms Crushed Red Pepper
Berry Selection Tomatoe Powder
Kale Turbinado Sugar
Spinach Black Mustard seed
Sweet and Spicy Peppers
Here is the pantry; no clue what the mystery ingredient is.
- St. Charles Medical CenterNutrition Services Manager, 2014 - present
- Stilig PressAuthor, 2013 - presentI drink, eat, then write about it without being snooty.
- St. Charles Medical Center, RedmondExecutive Chef, 2010 - 2014
- Cascade Culinary InstituteChef Instructor, 2012 - 2014
- Culinary Institute of AmericaCulinary ArtsHyde Park, New York
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