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Croissants made by the students
Fish & Chips made by a student for a presentation.
Super Chunk Salami made by an instructor.
Cheese Soufflés made by the students.
Pheasant breast with turnip purée. Wild Game Dinner, November 2015.
Arancini, before cooking. Wild Game Dinner, November, 2015.
Salmon on a cedar plank and crudités. New Year's Eve Dinner, 2016.
Apple tartlet with caramel sauce and crème fraiche. Wild Game Dinner, November 2015.
Arancini, cooked. Wild Game Dinner, November, 2015.
Plating frog legs during a "Chopped Challenge" in the school kitchen.
Student chef cooks his arancini for the November, 2015 Wild Game Dinner.
Prepping in the kitchen!
A student filets a local whitefish.
Students prepping for the Wild Game DInner, November, 2015.
A student making Whitefish Chowder for a class demonstration.
The restaurant at Les Cheneaux Culinary School is open from May 30th through Labor Day, and for special occasions throughout the "off season".
Guests at the Michigan WIne and Beer Tasting, December, 2015.
Two student chefs showcase their Michigan-inspired appetizers at the Michigan Wine and Beer Tasting, December, 2015.
We are proud of our state-of-the-art kitchen!
Roasted beet salad, Wild Game Dinner, November, 2015.
Bison Tenderloin. Wild Game Dinner, November, 2015.
Blue Oyster mushroom.
Butchered lamb and goat.
Students learning how to butcher lamb and goat.
Students learning butchery.
Chanterelle mushrooms. Wild Game Dinner, November, 2015.
Duck Terrine. Wild Game Dinner. November, 2015.
Duck Terrine in the works!
Plating the Duck Terrine dish at the WIld Game Dinner. November, 2015.
Arancini, going into the fryer. Wild Game Dinner. November, 2015.
A salad made by a student for a class presentation.
In the kitchen, during Butchery Week.
Students preparing dough for apple tartlets.
Preparing dough for apple tartlets.
Student chef preparing dough.
Making turnip purée.
Local wild ramps.
Super Chunk Salami
Brown Eggs from Calvin & Betsy Mills' Farm
Calvin and Betsy Mills' Farm is located just outside Trout Lake, Mi. They have organic brown chicken eggs that are very clean and well taken care of. They also have a very large garden where he has added to his already large variety of produce for our School, but also will have lots to sell to the public.
They usually give customers the option of buying already picked or pick your own. Some of their varieties includes strawberries, sugar beets, tomatoes, raspberries, red and yellow onions, sweetcorn, redskin potatoes, Yukon gold potatoes, golden beets and much more.
They are usually home or working in his woodworking shop on the farm. Their address is N7795 U.S. 23 Moran, MI. 49760. Give them a call at (906) 569-3328 or email them firstname.lastname@example.org for more information!
Milk from Shetler Family Dairy.
All of our milk and cream comes from Shetler Family Dairy in Kalkaska, Michigan!
Fresh locally-grown pumpkins!
Tasting the results!
Preparing broccoli cheese tassies
This says it all!
Tassies and Tuscan vegetable wraps
Tuscan vegetable wraps
LCCS student Kirk Thatcher assisting Sandy Bergstrom
Copyright 2017 Les Cheneaux Culinary School