Instagram story viewer> @sunybroomeculinary> Posts

Culinary & Event Center

@sunybroomeculinary

532

followers

42

following

Stay tuned to see whats cookin' in the kitchen.🍴👩🏼‍🍳👨🏻‍🍳
#sunybroomeculinary

POSTS STORIES REELS TAGGED

We visited the Iberian peninsula in Specialty Cuisines by preparing paella, tortilla española, papas bravas and caldo verde.

Submitted by Professor Maria Montemagno taken in SUNY Broome Culinary & Event Center by @sunybroomeculinary

23

1

5 years ago

Professional Cooking prepared broccoli cheddar soup, braised short ribs, potato gratin and citrus roasted carrots & leeks by @sunybroomeculinary

10

1

6 years ago

It was final practical day for Garde Manger & Professional Cooking yesterday! Garde Manger prepared a prosciutto & melon canapé, mango ceviche and an autumn panzanella salad. by @sunybroomeculinary

9

2

6 years ago

We wrapped up the Specialty Cuisines course with foods of Peru & Chile.
~ Peruvian ceviche with fried plantain chips
~ Chilean Pastel de choclo
~ Chilean Sopaipillas
We also prepared Peruvian-style grilled chicken with green aji sauce, but it smelled so good that we couldn't wait for photos to dig in! by @sunybroomeculinary

8

1

6 years ago

Students spent the day learning to prepare Brazilian and Argentinian specilties.

Brigadeiro - a traditional Brazilian confection

Feijoada - this black bean and pork stew is the national dish of Brazil

Flank steak with Argentinian Chimichurri

Provoleta - an Argentinian melted cheese appetize by @sunybroomeculinary

11

0

6 years ago

Garde Manger students continued their terrine-making lessons last week, preparing this beautiful tri-color vegetable terrine. by @sunybroomeculinary

6

0

6 years ago

Making a great hollandaise sauce is all about properly controlling the temperature while patiently drizzling in the clarified butter. Raise your hand if you love Eggs Benedict 🙋‍♂️ by @sunybroomeculinary

5

1

6 years ago

The Specialty Cuisines class cooked their way through Central America today, making patacones (also called tostones) with green aji sauce, El Salvadoran bean and cheese pupusas, Belizean stewed chicken and Costa Rican gallo pinto. by @sunybroomeculinary

6

0

6 years ago

Chef McIlroy taught a class on the flavors of Mexico on Monday. Students prepared carne asada, chicken tinga, tortillas de harina, guacamole with white corn tortillas chips, roasted tomatillo salsa and pork pozole blanco with classic garnishes by @sunybroomeculinary

8

0

6 years ago

Garde Manger worked on the art of terrines this week. They used cold-smoked salmon, made in-house, to prepare this salmon mousse terrine. by @sunybroomeculinary

5

0

6 years ago

We couldn't study the cuisine of Australia and New Zealand in Specialty Cuisines class without making classic ANZAC biscuits - crunchy cookies made with butter, oats, coconut and golden syrup. by @sunybroomeculinary

10

0

6 years ago

On Monday, students prepared some dishes from the Hawaiian islands - huli huli chicken, moco loco bowls, tuna poke and malasadas. Unfortunately, we couldn't replicate the weather ☀️⛱🌊 by @sunybroomeculinary

14

1

6 years ago