Today was my friend Dan's birthday so we embarrassed him by singing every chance we got. Here he is with the biggest rondeau (pot) of collard greens on campus.
Our kitchen (and Amber posing):
Today we made creole/Louisiana cuisine and finally having the courage to bring in my camera, I snapped a few shots. Though personally I have been distracted lately, we put out delicious food. On the menu today was: shrimp & alligator gumbo, sweet potato & peanut soup, mixed greens with peanut dressing, fried chicken & mashed potatoes & collard greens, crayfish etouffee, grilled vegetable jambalaya, beef brisket with hush puppies and fried onions, and the dish Taylor and I made, stuffed quail with sauteed spinach and red beans and rice. Pretty impressive menu for 14 students, I'd say.
Here is a goat head.. we cooked the meat in a curry sauce for tomorrow:
Here are the boys on the fried chicken station plating up during lunch service. Each station had 2 people and 3 or 4 plate components that they are responsible for. Our menu changes every other day:
Here is the crayfish etouffee being plated during service:
And the vegetable jambalaya:
Here are the quail I made stuffing for and fried:
They were so small, even when they were stuffed they fit into the palm of my baby hands:
Here was our completed dish:
After we sell out of our food we make platter for "family meal," a term used to describe food we eat as staff. Here is my partner Taylor with our platter for family meal:
Everyone enjoying each others cooking: