Skip to primary navigation
Skip to main content
Skip to footer

The Daily Speshyl

From one foodie to another, recipes from the soul.

Home
About
Recipes
Categories
- Appetizers
- Breakfast
- Lunch/Dinner
- Sides
- Snacks
- Dessert
Blog
Culinary School

Search

Blog

Blog, Culinary School

Kitchen Essentials Every Home Cook Needs

Blog, Breakfast, Culinary School, Recipes

How to Make Perfect French Toast

Blog, Recipes, Snacks

How To Make Almond Butter

Blog, Holidays, Recipes, Sides

Honey-Brown Butter Mashed Sweet Potatoes

Blog, Holidays, Lunch/Dinner, Recipes

Braised Turkey Wings with Pan Gravy

Blog, Holidays, Recipes, Sides

The Best Cranberry Sauce Recipe

Blog, Culinary School, Recipes

How to Make Chicken Stock

Blog, Culinary School

The 3 Best Salts Every Home Cook Needs In Their Kitchen

Blog, Culinary School

Culinary School: My New Journey!

Appetizers, Blog, Recipes, Sides

The Best Guacamole

Appetizers, Blog, Lunch/Dinner, Recipes

Air Fryer Fried Chicken

Blog, Breakfast, Recipes

Bacon Egg & Cheese Croissant Sandwich

Go to page 1
Go to page 2
Go to page 3
Go to page 4
Go to Next Page »

@TheDailySpeshyl on Instagram

Yesterday night wrapped up a week of final exams &

Yesterday night wrapped up a week of final exams & 10 months of classes at ICE Culinary. I cannot even put into words the amount of fulfillment and joy culinary school has brought into my life. It’s honestly a bittersweet moment for me because I’m so proud of everything I’ve learned and put into practice, but I’m also so sad that classes are over. I wish it could’ve lasted forever.

Everyone that knows me knows that my love for food & learning has run deep since I was a child. I took a leap of faith, quit a job that I hated without hesitation (last October), and put my all into this. Why? Because, I wanted to be happy and pursue something made me feel alive. We all only have one life to live, and I was sick of spending my time doing things that didn’t serve me. I decided that I am worthy of living my dream life, & neither fear nor a stable/comfortable job would stop me from doing so.

Now that classes are done, we’re all moving on to complete 210 hours of externship in restaurant kitchens (once complete, we’ll graduate). I got a jump on it and actually started in a restaurant last week, but that’s a story for another day.

I just want to say, from the bottom of my heart, thank you to every single one of you who rocked with me and encouraged me throughout this whole process. Thank you for supporting my journey & for sharing/consuming/liking my content. Although classes are over, there will be so many new things coming from me, so stay tuned! The learning never stops 💪🏽

Arctic Char with Curried Mussels. This is a @marc

Arctic Char with Curried Mussels.

This is a @marcuscooks recipe & is was sooooo good! The Arctic Char reminded me of Salmon, but I liked it even more. And that curry sauce the mussels were in was so bomb! 🤤

That height though!!!!!! 🔥 Yesterday was pasta

That height though!!!!!! 🔥 Yesterday was pasta day in class. The pasta making process (rolling out the dough & cutting it into desired shapes) is very therapeutic to me, so I’m glad we got the chance to do it again. We made Spaghetti in an Amatriciana Sauce & Ricotta Cavatelli cooked in a Cacio e Pepe sauce.

#thedailyspeshyl #pastamaking #amatriciana #spaghetti #ricottacavatelli #cavatelli #cacioepepe #sugo #italianfood #iceculinary

Fried food is my ultimate weakness, so last night

Fried food is my ultimate weakness, so last night in class was a real treat! We made Lamb Empanadas with Chimichurri Sauce, Shrimp Ceviche, Croquettas de Jamon, Vegetable Pakora Fritters with Tamarind Chutney, Arancini, and Albondigas (meatballs)!

#thedailyspeshyl #empanadas #albondigas #croquetas #croquetasdejamon #chimichurri #vegetablepakora #arancini #shrimpceviche #cevichedecamaron

Prepared some Hors D’oeuvres in class last night

Prepared some Hors D’oeuvres in class last night!

Watermelon “Tartare” with a Mango “Yolk”
Goat Cheese Mousse with Beet Quenelles
Salmon Tartare with Sweet Ted Onion Crème Fraiche “Cornet”
White Truffle Oil-Infused Custards with Black Truffle Ragout

The Salmon Tartare was the winner in my eyes 🤩 My takeaway- Chef Thomas Keller does not play! The egg custards & salmon tartare were his recipes & they required so much work, but made for the perfect bite.

Footer

The Daily Speshyl

From one foodie to another, recipes from the soul.

SEARCH THIS SITE

Search

Never Miss A Post

Subscribe

* indicates required

Email Address *

First Name

CATEGORIES

Appetizers
Blog
Breakfast
Culinary School
Dessert
Holidays
Lunch/Dinner
Recipes
Sides
Snacks
Uncategorized

Instagram
YouTube
Facebook
Twitter
Email

Copyright © 2021 · The Daily Speshyl · Genesis Framework · Privacy Policy · WordPress · Log in