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Fried Oyster on the Half Shell with Pickled Watermelon Rind from the “On the Bayou” charity dinner hosted by CIA bachelor’s degree students.

Pasta dish served on rectangular glass plate with silver rim. Plate design by Glass Studio. Presentation at Da Vinci restaurant, Hotel Nikopolis Thessaloniki

Enjoy Italian flair and an award-winning culinary experience at #Armani Ristorante Dubai #plating #presentation

Great addition to dessert - used the Cassis pearls - Kirk cocktail!

Passed appetizers during the “Rat Pack” charity dinner hosted by the senior class: Braised pork shank rillette on toast.

Filet Mignon of Beef with Marrow Custard: Tournedo de Boeuf aux Moelle Royale, Freres Troisgros, Wild Mushrooms, in a Red Wine Sauce

Cannele de Bordeaux. Part of our "Classic Treats" on our dessert menu! The Bocuse Restaurant at The Culinary Institute of America.

Sweet Potato Pecan Pie with Brown Butter Pecan Ice Cream, Candied Cranberries, a Bourbon Caramel Sauce, and a Cinnamon Marshmallow. Made by students in our Restaurant Productions Desserts class!