Square biscuits and scones!  My baking Chef loves my biscuits!  She kept eating them and passing them around!  I simply made the biscuits the way my grandmother made them and topped them with butter and honey as they came out of the oven! 

White cake!

Fresh pound cake!  Although my grandmother would not consider this a pound cake by any means!  The pound cake she taught me to make was always in a 8 to 10 cup bundt pan and it was baked with a pound of butter to say the least.

This is fried shrimp.  This is one of the signature dishes from our school restaurant.  The menu was an Asian inspired menu. I have made use of this experience by infusing some of the techniques and flavors with my Southern Roots!

This is one version of s Thanksgiving dinner.  At home, this would be made with cornbread dressing!  I have also made this stuffing with Challah bread (baked fresh and toasted).

I love this pie!  It has a pig face because it is a pork pie.  It is filled with pigsfeet, ground pork, and pork shoulder!  All cooked slowly and seasoned with salt, pepper, ground cloves, as well as nutmeg.  Delicious!

Dinner!  Oven roasted chicken with red potatoes!  I love crisp skin.

Rose petal souffle.

Basic White Cake with White Buttercream frosting.

Lunch!  Salmon poached in white wine with fresh herbs atop asparagus.

Lentil Burger with spicy mango salsa

This is supposed to represent a vegetable garden.  It is mashed potatoes covered in a layer of toasted rye crumbs (seasoned), with poached baby vegetables.  This was made in Art Culinaire!