my first post

I am new to this, so try not to jump on my back too much, i guess i'll start off by saying a bit about myself.. I am a person who loves to cook, and thats why i am currently pursuing a career as a chef.. alot of my blogs will be centered around that. Stuff like menu ideas, different flavor combos and hopefully i can get some feedback and maybe even get some pointers.. i love to learn more about it so it's all appreciated, i love to have everything open ended.. i will respond to all of the comments. Other things i will blog about will most likely be Fantasy football, cars, or maybe even daily life. I'll post my fantasy breakdown and see what people think about my draft choices and maybe give tips or ask for tips..

First off, I'll tell you all about some of my recent culinary "adventures". I competed in a State ProStart culinary competition in which my team got 3rd place (oh yeah.. btw... all this was made without the use of electricity or running water.. and the only source of heat we had was two camp stove burners). We had a good menu, it just came down to certain team members not executing. Our starter was Diced and Sauteed portabello mushrooms bound with goat cheese served warm, on top of that was a seared u-10 sized sea scallop served warm, then placed carefully in a bundle on top of that was a chiffinod red Romain lightly dressed with a citrus vinaigrette. then leaning on top of that was a Parmesan cracker shaped in a long rectangle.
Next the Entree. We had duck 3 ways, seared, ground and made into a sausage and another rapped in a wanton skin and pan fried. our starch was spaetzle with Parmesan cheese, with asparagus and tourned carrot
Now for the good part, the dessert. we had a dessert trio. First a creme brulee, but since this is a trio , it couldn't be big so we made it in a shot glass. Along with this we had a berry cobbler which was served hot with a cinnamon tuile cookie. finally we had a lemon Bavarian piped into a almond chocolate jaconde topped with raspberry caviar.. i will try to get pictures of this up soon


Edit: those pictures on the right are of the food.. these aren't the exact pictures of our competition, but they're basically the same thing there were only minor changes done to these