This dish evolved over a couple of grocery trips. The coleslaw came first and the chicken and polenta followed. It tasted great, but made a so-so looking plate.
Grilled chicken paillard with a herb-cheese polenta and a side of coleslaw.
I'm a graphic designer that has decided to go back to school and get an AAS in Culinary Arts.
After much contemplation, reading stacks of cookbooks and books on chefs, endless hours of watching the Food Network, using my friends and family as guinea pigs for my sometimes lofty creations, and catering a few parties I figured it was time to end the wondering and go to culinary school.
I'm currently enrolled at Le Cordon Bleu in Minneapolis/St. Paul. My graduation date is June 2011.
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