Chef Ryan

Cajun Chef Ryan

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



 



Spinach Salad with Warm Honey Bacon Vinaigrette Dressing #PRCC

January 27th, 2019 · 2 Comments

Spinach Salad with Warm Honey Bacon Vinaigrette Dressing #PRCC

The second course for the chef cooking preparation test at Pearl River Community College (PRCC) is this Spinach Salad with Warm Honey Bacon Dressing.

The items in the market basket that I utilized for this dish are the mushrooms, blueberries, raspberries, and Belgian Endive. The other ingredients are the baby spinach leaves, toasted almond slices, hard-boiled eggs, and the dressing ingredients.

This salad was on the dinner menu at The Columns Hotel and Boudreaux’s Restaurant, always popular and never goes out of style, the added fresh berries did not appear in previous versions of the dish, but became a perfect addition for utilizing ingredients from the mystery basket.

Thank you to the PRCC kitchen staff for your thoughtful assistance and help while I took up a portion of your working space and time in the middle of a busy lunch shift at the college.

Tags: Photography

2 responses so far ↓

  • 1 Greg BrunoNo Gravatar // Jan 27, 2019 at 3:00 pm

    Looks good, but why are you taking a chef cooking preparation test?

  • 2 RymoNo Gravatar // Jan 27, 2019 at 4:42 pm

    I’m interviewing for the chef position at Pearl River Community College in Poplarville, MS. I’m one of three prospects trying out to secure the opening. A part of the interview process requires candidates to prepare a 3-course meal; appetizer, salad, and entree course utilizing a hidden market basket along with access to all other ingredients in the kitchen.

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