During our first Professional Accelerated Culinary Arts Training Programs, we would like to share with you what we've been up to. We are having a great program with great students and couldn't be more excited with how it's going. Here, we'd like to share in some of the highlights throughout a typical day in the Chez Boucher classroom:

The first eight weeks:

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Barbequed Baby Back Ribs	Barbequed Roast Beef	Barbequed Brisket	Grilled Lamb Chops
Oven Roasted Chicken with Fresh Herbs	Braised Red Snapper	Steamed Red Snapper en Papillotte	Brandade with Grilled Pineapple
Caesar Salad	Cheese Souffles	Oven Roasted Chateau Briand with Seasonal Vegetabl

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Sampling of a soups made by the students

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Students participated in their first competition: Salad Creation Competition, creating a unique, appealing and appetizing salad. Here are the results:

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Salad Entry	Salad Entry	Salad Entry	Salad Entry
Salad Entry	Salad Entry	Salad Entry	Salad Entry

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Students prepared their first buffet for the public. This was a Garde Manger, cold buffet. The students worked very hard and really outdid themselves. Response was overwhelming.

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Some April Highlights