Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Panned Chicken Breast with Goat and Queso Cheeses, Roasted Rainbow Cauliflower and Wild Rice Pilaf #PRCC

January 27th, 2019 · No Comments

Panned Chicken Breast with Goat and Queso Cheeses, Roasted Rainbow Cauliflower and Wild Rice Pilaf

This is the third and final course for the chef interview cooking preparation test that I prepared at the Pearl River Community College (PRCC). This is the entree of Panned Chicken Breast topped with Goat and Queso Cheeses, with Roasted Rainbow Cauliflower, and Wild Rice Pilaf.

The items in the market basket that I utilized for the entree included a whole chicken which I broke down and cut the boneless chicken breasts out. The rainbow cauliflower, the wild rice, the two cheeses, and some of the peppers.

Both Todd and Leah said everything tasted good, and they seemed to enjoy the 3-course meal. The total preparation time to complete the meal was about 2 1/2 hours, including organizing, prepping, and serving the three dishes.

I’m hopeful and look forward to the possibility of working with Todd and Leah, and want thank them both again for giving me a chance for the Chef opportunity at PRCC.

Tags: Photography