Fish Features

            This week I was brainstorming about what I was going to blog about when one day it came to me. I decided to write about how the general education classes I have taken have helped to form me into a young aspiring chef. I decided to write about how and what I have learned at my time at AI and how this information has been translated into food.

            I am a sous chef at Sullivan’s Steakhouse and everyday that I work I have to create and present a fish feature which is different every time. I take into account which fish we have the most of on hand, look at what fresh produce, herbs, or starches we have, then I take into consideration things like is it hot outside, or is it muggy, or is it a dark gloomy day, and I use those aspects and ingredients to put together a fish feature which is sold for $32 a plate.

           

            For example, here we have a broiled king salmon, served with garlic roasted roma tomatoes, lemon dill buerre blanc, and a fresh chive infused oil. I received inspiration from this dish from my world civilization class. The class was in an open discussion and the topic of seafood rose. Most of the class appreciated the flavors of dill and lemon going with fish. Therefore I took their flavor likings and used classic techniques to create this fish feature.

           Here we have a broiled Hawaiian Mako Shark served with grilled pineapple and an orange avocado salsa. I was sitting in my General Education Capstone class and one of my classmates reminded me that Shark Week was approaching. I instantly took this thought, received inspiration, and ran with it. Next thing you know I am at work staring at forty pound filet of Mako Shark with the thought of what am I going to do with this? I look for inspiration to pour into my cooking and life wherever I can get it. I have come to appreciate the way AI makes its students crave to want to inspire other people and become truly artistic themselves.