Wordless Wednesday – Culinary Artistry

I LOVE this class! Palettes (pay-et, egg yolks with garlic breaded with panko then fried) with pan fried white perch, parsley salad and topped with garlic chips, garnished with Parsley Coulis

 


 

About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace

Comments

  1. You are amazing, simply amazing.

  2. My mouth is seriously watering right now! Just look at how gorgeous that is!

  3. Agree that this is Artistry. You are amazing!!

  4. You guys are so sweet! I can’t take all the credit it is my chef who guides us in this class, but I am so happy that the artistic side comes out for this class 🙂

  5. Fancy!!!! maybe too pretty to eat lol

  6. I would love to take some cooking classes just for fun.

    You are going to be making some amazing dishes by the time you are done with school!

  7. You make food look so good! lots of work for just a biteful!!

  8. Someday when you are a world famous chef, I’m going to say I knew you when. Delish!

  9. That is beautiful. I wouldn’t want to eat it because it’s too pretty.

  10. A beautiful dish!

  11. so pretty! It took me a few minutes to even get to WW because I was drooling over the scrolling pictures on your blog 🙂

  12. This is breathtaking (and stomach growling!) You are so talented 🙂

  13. That looks like art!

  14. That is just gorgeous!

  15. Amazing

  16. Wow I am so jealous! But so impressed!! Keep up the good work!

  17. OHHHHHH that is a beautiful shot. I love food and food photography! That is amazing

  18. That is definitely art and looks too pretty to eat!

  19. Yum!! I love the idea of garlic chips. This looks incredible! 🙂

    • They are so easy to make too, literally just slice thinly, cover them with milk and bring to a boil, drain and dry off, then fry them very quickly in oil that’s all!

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