Yesterday maked my graduation from Epicurean's Pro Chef 1 program. After 24 weeks of gastronomic delight, I now feel fairly confidant in the kitchen when it comes to just about anything. Our final class consisted of an "Iron Chef" battle... secret ingredient: chicken. Despite the fact that my culinary education was classical french training, I decided to go with some gourmet pizzas. Pizza #1: basil pesto base, grilled tomatoes, fontina cheese, dijon marinated chicken tenders, parmesean topping. Pizza #2: olive tapanade base, roasted garlic, goat/feta cheese, grilled onions, ground chicken and shallot topping. The teacher decided not to do an official judging (boo!) but the pizza's were very well recieved. I still have two more weeks of Pro Baking 2, and that will be it until after the nibblet comes along.
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