It's All About Experience and Learning!

Being in the culinary program at Sullivan University has enabled me to do quite a few things I never thought I would.  I have made all kinds of foods from about two dozen cuisines, carved ice sculptures with a chain saw, and worked with chefs from around the world.  Those experiences and many more have all been possible through hard work and determination. Many days are a challenge but it is all worth it.

Common challenges that occur multiple times throughout each quarter of culinary labs practical exams.  These "practicals" may range from ingredient identifications to knife cuts to multi-course meals.  One of the accomplishments I have been most proud of was my first design and demonstration of a seven course meal.  It was the final practical exam during my Garde Manger course.  In Garde Manger, I began to expand my ingredient knowledge, flavor profile, and pairing combinations.  It was also during this course that I put real thought into creative plate presentation.  The following is a description of my seven-course :


The first course (top left) was a Salmon Lomi Lomi Canape with Grilled Endive.  The lomi lomi had fresh salmon cured in a combination of soy sauce, teriyaki sauce, scallions, red onions, tomato, red pepper flakes, and Hawaiian sea salt.  That mixture was served over a toasted crostini and delicious soy, red pepper compound butter and topped with grill endive.  Next up was the Chicken and Mushroom Consomme (bottom right).  Course three (top right) was a Chicken and Spinach Ravioli with a Garlic Beurre Blanc.  I made the pasta dough, stuffing, and sauce from scratch.  As a light refresher between heavier courses, next was a Lemon Basil Sorbet (bottom left).  It was a perfect, smooth basil flavor blended with a cool lemon zest. One of my favorite creations!



After the intermezzo came the entree (left).  It was a seared tenderloin stuffed with blue cheese and cardamom pancetta with a red wine reduction.  The tenderloin was served over a bacon sage potato platke and roasted baby carrots.  A light Poached Pear Salad (top right) with habanero lime vinaigrette followed the entree.  The salad was red wine poached pears over Bibb lettuce topped with goat cheese and sauteed fennel and bean sprouts.  Lastly, dessert was a Berry Zabaglione (bottom right).  This dish was a lot of fun to create. Zabaglione is a quick custard served over berries; I used strawberries, raspberries, blackberries, and blueberries.  The fun part was rimming the glass with chocolate ganache and toasted pistachios and making the fragile and edible orange touille spoons.


I received an outstanding grade on this practical exam. The criticism I received from the judging chefs was all very constructive. Each day that I continue to come to class, I feel as though my potential grows. Those things that I "never thought I would" have now become potential elements of my future. It is all just a matter of time before everything falls into place. 

Hayley Charron

Culinary Arts and Hospitality Management