For our last day of skills week, we did a couple of appetizers. Tishara and I continued together to make mini chicken and waffles.
To make the chicken pieces small, we used a round cutter on some chicken breasts.
These were floured, egged and breadcrumbed. The flour was seasoned with poultry seasoning, onion, cayenne, salt and pepper and leaned toward the spicy side.
The waffles were made with a standard waffle iron, then quartered. I added a bit of orange zest to the batter to freshen things up.
The waffles were topped with maple syrup and cinnamon butter - piped with a star tip to look nice.
As for the garnish, we were recently taught how to cut strawberries into roses, so we did that. I made bouquets out of the roses by using skewers as stems, apple peels as leaves, and an orange as a base.
A pretty end to second semester of culinary school.