Jack Burke

Sensory Results

This week’s culinary lab centered on eggs, and the experience offered a deeper look into just how versatile and technique-dependent this ingredient truly is. Working across different preparations highlighted how small changes in heat, timing, and handling can completely transform both texture and flavor. From gentle poaching to the precise sealing of a Scotch egg, each method demanded close attention and gave me a better understanding of how eggs behave under varying conditions. The lab also reinforced foundational skills like temperature control, proper knife work during mise en place, and efficient station organization.

What stood out most was how each technique revealed a different functional property of eggs: coagulation in custards, binding in the Scotch eggs, aeration in whipped preparations, and emulsification in sauces. Practicing these side by side helped connect theory to application. Overall, the lab strengthened my ability to approach eggs not just as an everyday ingredient, but as a technical tool that can determine the success or failure of a dish.

Sustainability Analysis

Our usable waste, weighing in at 15.3oz was due mostly to our mise and the typical scraps that come with a mise. LeanPath, a food waste-prevention company approximates this waste costing $0.07/oz, meaning $1.07 was wasted on this waste.

Our unusable waste, weighing in at 0.9oz was due to unusable fish shells and our tomato container. LeanPath also approzimates this waste costing $0.07/oz, meaning $0.06 was wasted on this waste.

I think our waste being lower than last week is a good sign, and that our group was definitely more attentive to our waste. We were also much more mindful as to where we placed items.

To be more sustainable in future labs, I will focus on reducing overall waste by planning portions more carefully and using ingredients more efficiently. I will make better use of leftover components by repurposing them into other dishes rather than discarding them. Additionally, I’ll be more mindful of energy and water usage during preparation and cleanup. By being more intentional with resources, I can help create a more environmentally responsible kitchen environment.

This week, the WACS Sustainability Certification mostly influenced my lab this week, because I feel that I was much more understanding of the different categories of waste.

Module 14: Week of November 16-22, 2025

Introductions

This week’s focus on egg cookery allowed us to explore the versatility, technique, and precision required to execute classic and modern preparations. From gentle methods like soft-poaching and custard-style scrambling to more structured applications such as omelets, baked eggs, and the complex assembly of Scotch eggs, each dish highlighted the egg’s unique ability to transform in texture and flavor under different conditions. These exercises emphasized control over heat, timing, and handling—core skills that form the foundation of consistent, high-quality culinary work.

Background Information

Eggs are one of the most fundamental ingredients in classical and contemporary cookery because of their unique functional properties—coagulation, emulsification, aeration, and binding. These properties allow eggs to take on a wide range of textures depending on temperature, technique, and handling. Classical culinary texts such as On Food and Cooking by Harold McGee explain how egg proteins denature and set at specific temperatures, which is why precision in heat control is essential for preparations like poaching, scrambling, and custards. Additionally, the Culinary Institute of America’s The Professional Chef reinforces that mastering egg cookery is foundational for developing consistency, timing, and technical finesse in the kitchen.

More complex preparations, such as Scotch eggs, build on these principles by combining multiple techniques: soft- or hard-boiling, seasoning, breading, and deep-frying. This multilayered approach demonstrates how eggs can serve as both a primary ingredient and a structural component in composed dishes. Food science sources such as McGee (2004) and the CIA’s Professional Chef (2011) note that the success of such dishes relies on understanding protein behavior, moisture management, and proper cooking temperatures to ensure accurate doneness and balanced texture throughout. These references underscore why eggs remain one of the most studied and essential ingredients in culinary education.

Recipe Research & Development

This week, there are no recipes except for he Scotch Egg and Potato Rosti.

Plan of Work & Recipes

Works Cited

McGee, H. (2004). On food and cooking: The science and lore of the kitchen. Scribner.

The Culinary Institute of America. (2011). The professional chef (9th ed.). Wiley.

Sensory Results

This week’s sensory evaluations highlighted how contrasting techniques can create balanced, memorable dishes. Our seafood chowder delivered a rich, savory depth with a velvety mouthfeel that came from proper slow simmering and emulsification of dairy with seafood stock. The aroma was warm and oceanic without being overly briny, and each component—from tender pieces of fish to soft potatoes—offered a cohesive texture profile. The seasoning was well-rounded, and the final flavor lingered with subtle sweetness from the seafood and a pleasant herbal finish.

In contrast, the burrata dish showcased freshness, brightness, and textural interplay. The cream-filled center of the burrata provided a cool, delicate richness that paired well with the floral sweetness of the poached pears and the earthy crunch of toasted nuts. The grilled sourdough added a smoky aroma and crisp chew that grounded the softer elements. Together, the dish achieved a balanced sensory profile: creamy, crisp, sweet, smoky, and nutty, highlighting how thoughtful ingredient pairing and varied textures can elevate a simple composition into a refined appetizer.

Sustainability Analysis

Our usable waste, weighing in at 15.3oz was due mostly to our mise and the typical scraps that come with a mise. LeanPath, a food waste-prevention company approximates this waste costing $0.07/oz, meaning $1.07 was wasted on this waste.

Our unusable waste, weighing in at 0.9oz was due to unusable fish shells and our tomato container. LeanPath also approzimates this waste costing $0.07/oz, meaning $0.06 was wasted on this waste.

I think our waste being lower than last week is a good sign, and that our group was definitely more attentive to our waste. We were also much more mindful as to where we placed items.

To be more sustainable in future labs, I will focus on reducing overall waste by planning portions more carefully and using ingredients more efficiently. I will make better use of leftover components by repurposing them into other dishes rather than discarding them. Additionally, I’ll be more mindful of energy and water usage during preparation and cleanup. By being more intentional with resources, I can help create a more environmentally responsible kitchen environment.

This week, the WACS Sustainability Certification mostly influenced my lab this week, because I feel that I was much more understanding of the different categories of waste.

Module 13: Week of November 9-15, 2025

Introductions

This week we will explore two interconnected pillars of cookery: sausages and advanced soups. On one hand, working with sausages provides an opportunity to delve deeper into seasoning, meat‐structure, casing technique, and cooking methods that ensure both flavour and food safety. On the other hand, advanced soups push us to refine the building blocks of flavour—stocks, broths, emulsions, textures—and to incorporate elevated techniques that move beyond everyday soup into refined, modern cookery. Together, these topics allow us to bring precision, thoughtful technique and sensory awareness to dishes that can both comfort and surprise.

Background Information

Sausages are one of the oldest forms of processed meat, comprising ground meats (pork, beef, poultry, or combinations), fat, seasonings, and casings; they may be uncooked (fresh) or ready‐to‐eat (smoked, dry or cooked). (Food Safety and Inspection Service+1) From a technical standpoint, successful sausage cookery demands attention to factors like fat‐to‐lean ratio, binding/emulsification, correct casing usage, and appropriate cooking methods such as pan-frying, baking, grilling or poaching. (Healthline+1) Ensuring internal doneness (for example, fresh sausages with pork/beef must reach around 160 °F) and proper casing integrity are essential for both safety and textural quality. (UC Agriculture and Natural Resources)

Advanced soups build upon fundamental soup techniques (stocks, broths, purees) and elevate them via enhanced texture, clarity, flavour concentration, and often modernist or refined methods. Classic techniques such as crafting a clear consommé (clarified stock) demonstrate how depth of flavour and purity of presentation matter. More recent innovations include pressure-caramelisation of vegetables to intensify flavour in a short time, use of emulsions and foams for texture, and incorporation of global flavour profiles for complexity. (modernistcuisine.com+1) In professional cookery, the ability to develop soups with finesse—including clean flavour extraction, refined texture, and balanced seasoning—marks a high level of craft and is integral to menu elevation. (Chef)

Recipe Research & Development

This week, it is our understanding that all recipes have been given to us except for the cured eggs. For the cured eggs, our group plans on doing a soy-cured egg.

Plating Inspiration

Plan of Work & Recipes

Works Cited

Chef’s Table Society. (n.d.). Advanced cooking techniques: Mastering the culinary arts. ChefTS. Retrieved November 4, 2025, from https://www.chefts.com/master-chef/advanced-cooking-techniques-mastering-culinary-arts/

Healthline. (2023, May 16). How to cook sausage: Everything you need to know. Retrieved November 4, 2025, from https://www.healthline.com/nutrition/how-to-cook-sausage

Modernist Cuisine. (n.d.). All about pressure-caramelized soups. Retrieved November 4, 2025, from https://modernistcuisine.com/mc/all-about-pressure-caramelized-soups/

U.S. Department of Agriculture, Food Safety and Inspection Service. (2022, February 15). Sausages and food safety. Retrieved November 4, 2025, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/sausages-and-food-safety

University of California Agriculture and Natural Resources. (2020, July). Home sausage making and food safety. Retrieved November 4, 2025, from https://ucanr.edu/sites/camasterfoodpreservers/files/341153.pdf

Sensory Results

This week’s focus was on game birds—quail and pheasant—and the preparation of a gastrique, emphasizing balance between rich proteins and bright, acidic components. Working with quail and pheasant required precision and timing, as their lean meat can easily become dry if overcooked. Proper searing and roasting techniques helped maintain moisture while enhancing their naturally earthy, slightly gamey flavor. Each bird offered unique textures and nuances—quail being more tender and delicate, while pheasant presented a firmer bite and deeper flavor.

The gastrique component was essential in tying the dish together, teaching us how acidity and sweetness can enhance savory flavors. Reducing sugar and vinegar to create a balanced sauce required careful control and sensory awareness, as the line between sharp and subtle can shift quickly. When paired with the game birds, the gastrique added brightness and depth, cutting through richness while complementing the overall profile. This exercise reinforced the importance of balance, attention to detail, and the harmony between technique and taste in professional cookery.

Sustainability Analysis

Our usable waste, weighing in at 15.3oz was due mostly to our mise and the typical scraps that come with a mise. LeanPath, a food waste-prevention company approximates this waste costing $0.07/oz, meaning $1.07 was wasted on this waste.

Our unusable waste, weighing in at 0.9oz was due to unusable fish shells and our tomato container. LeanPath also approzimates this waste costing $0.07/oz, meaning $0.06 was wasted on this waste.

I think our waste being lower than last week is a good sign, and that our group was definitely more attentive to our waste. We were also much more mindful as to where we placed items.

To be more sustainable in future labs, I will focus on reducing overall waste by planning portions more carefully and using ingredients more efficiently. I will make better use of leftover components by repurposing them into other dishes rather than discarding them. Additionally, I’ll be more mindful of energy and water usage during preparation and cleanup. By being more intentional with resources, I can help create a more environmentally responsible kitchen environment.

This week, the WACS Sustainability Certification mostly influenced my lab this week, because I feel that I was much more understanding of the different categories of waste.

Module 12: Week of November 2-8, 2025

Introductions

This week, we will focus on pâté and guinea fowl, learning both classic and modern methods of preparation. We will make pâté using precise seasoning and temperature control to achieve a smooth texture, and cook guinea fowl with techniques that keep the meat tender and flavorful. These dishes will help us practice balance, refinement, and attention to detail in our cooking.

Background Information

Pâté originated in France as a method of preserving and elevating meats through a finely ground mixture of liver, fat, herbs, and seasonings. Traditionally baked in pastry or set in a terrine, pâté evolved from a rustic preparation to a refined dish often made with duck, chicken, or goose liver. Its rich, smooth texture and balanced seasoning require precise temperature control and careful blending, highlighting the importance of technique in achieving both flavor and consistency (Taste of France Magazine, 2023; Encyclopaedia Britannica, n.d.).

Guinea fowl is a lean, flavorful game bird known for its slightly earthy, delicate taste and darker meat compared to chicken. Originating from Africa and now popular in European cuisine, it requires careful cooking to retain moisture due to its low fat content. Commonly roasted or seared, guinea fowl pairs well with robust herbs and sweet or earthy sides, making it a versatile protein that showcases control and balance in preparation (Fine Dining Lovers, n.d.; Professional Secrets, n.d.).

Recipe Research & Development

This week, it is our understanding that all recipes have been given to us except for the aioli. For the aioli, I plan on using the recipe we used last week for the mustard aioli.

Plating Inspiration

Plan of Work & Recipes

Works Cited

Encyclopaedia Britannica. (n.d.). Pâté. In Encyclopaedia Britannica. Retrieved November 4, 2025, from https://www.britannica.com/topic/pate

Fine Dining Lovers. (n.d.). Guinea fowl recipes: 3 gourmet chef recipes. Retrieved November 4, 2025, from https://www.finedininglovers.com/explore/articles/guinea-fowl-recipes-3-gourmet-chef-recipes

Professional Secrets. (n.d.). Guinea fowl. Retrieved November 4, 2025, from https://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-meat/meat-guide/poultry/guineafowl/

Taste of France Magazine. (2023, August 22). Pâté: An iconic French dish with a rich history. Retrieved November 4, 2025, from https://tasteoffrancemag.com/trending/pate-an-iconic-french-dish-with-a-rich-history/

Wikipedia. (n.d.). Pâté. In Wikipedia. Retrieved November 4, 2025, from https://en.wikipedia.org/wiki/P%C3%A2t%C3%A9

Sensory Results

The crab cakes stood out for their delicate texture and well-balanced seasoning. The sweetness of the crab was complemented by a light crispness on the exterior, giving a pleasant contrast of textures. The flavor was clean and fresh, and the accompanying sauce enhanced the natural richness without overpowering it. This dish demonstrated how simple ingredients, when handled carefully, can create depth and elegance.

In contrast, the liver pâté presented a stronger, more acquired flavor profile. While I wasn’t personally a fan of the taste, I appreciated the technique and precision required to achieve its smooth texture and balanced seasoning. The richness of the liver was offset by acidity and sweetness from its accompaniments, which helped highlight how thoughtful pairing can transform intensity into refinement.

Finally, the seared chicken breast dish was the most visually and texturally balanced plate. The chicken was tender and juicy, complemented by the velvety sweet potato purée and earthy, slightly sweet glazed beetroot. The Brussels sproutsadded a necessary bitter note and textural contrast, tying the plate together. This dish demonstrated effective use of color, temperature, and flavor balance—skills that are central to refined plating and sensory appeal.

Sustainability Analysis

Our usable waste, weighing in at 15.3oz was due mostly to our mise and the typical scraps that come with a mise. LeanPath, a food waste-prevention company approximates this waste costing $0.07/oz, meaning $1.07 was wasted on this waste.

Our unusable waste, weighing in at 0.9oz was due to unusable fish shells and our tomato container. LeanPath also approzimates this waste costing $0.07/oz, meaning $0.06 was wasted on this waste.

I think our waste being lower than last week is a good sign, and that our group was definitely more attentive to our waste. We were also much more mindful as to where we placed items.

To be more sustainable in future labs, I will focus on reducing overall waste by planning portions more carefully and using ingredients more efficiently. I will make better use of leftover components by repurposing them into other dishes rather than discarding them. Additionally, I’ll be more mindful of energy and water usage during preparation and cleanup. By being more intentional with resources, I can help create a more environmentally responsible kitchen environment.

This week, the WACS Sustainability Certification mostly influenced my lab this week, because I feel that I was much more understanding of the different categories of waste.

Module 6: Week of October 26-November 1, 2025

Introductions

This week’s lab focused on exploring the versatility and refinement of poultry through the preparation of guinea fowl and pâté. Both dishes highlighted the importance of precise technique, balanced seasoning, and an understanding of texture. Working with guinea fowl offered insight into how lean game birds require careful cooking methods to preserve moisture and develop flavor complexity. The pâté, by contrast, emphasized patience, control, and the harmony of rich ingredients with subtle aromatics. Together, these preparations deepened my appreciation for classical methods and showcased how attention to detail can elevate rustic ingredients into elegant, well-structured dishes.

Background Information

Guinea fowl, native to sub-Saharan Africa, are lean game birds valued for their delicate, slightly gamey flavor that bridges poultry and wild fowl. Domesticated since ancient Greek and Roman times, they were introduced to Europe in the 15th century and remain a staple in French and Italian kitchens. Their low fat content and high protein make them ideal for refined dishes that emphasize careful cooking to retain moisture and depth of flavor. (Encyclopaedia Britannica, 2024; La Pintade EU, 2024.)

Pâté originated in Europe as a method to preserve meat by blending ground meats, fat, and seasonings, then baking the mixture in a mold or pastry. Rooted in medieval French cuisine, it evolved from rustic preservation to a symbol of culinary luxury, exemplified by pâté de foie gras. Today, pâté highlights balance in texture, seasoning, and presentation, showcasing classical technique and finesse. (Encyclopaedia Britannica, 2024; Taste of France Magazine, 2023; Wikipedia, 2024.)

Recipe Research & Development

This week, it is our understanding that all recipes have been given to us except for the aioli. For the aioli, I plan on using the recipe we used last week for the mustard aioli.

Plating Inspiration

Plan of Work & Recipes

Works Cited

Encyclopaedia Britannica. (2024). Pâté. In Encyclopaedia Britannica. https://www.britannica.com/topic/pate

La Pintade EU. (2024). Mysterious creatures: These guinea fowl. https://www.lapintade.eu/en/mysterious-creatures-these-guinea-fowl

Taste of France Magazine. (2023, July 21). Pâté: An iconic French dish with a rich history.https://tasteoffrancemag.com/trending/pate-an-iconic-french-dish-with-a-rich-history/

Wikipedia contributors. (2024, April 10). Guinea fowl. Wikipedia. https://en.wikipedia.org/wiki/Guinea_fowl

Wikipedia contributors. (2024, April 8). Pâté. Wikipedia. https://en.wikipedia.org/wiki/Pâté

Sensory Results

The seared foie gras presented a balance of richness and acidity that highlighted its luxurious texture. The smooth, buttery foie gras was complemented by the sweetness of the apple components—both the smoked-apple onion jam and the compressed apples—which provided contrast and freshness. The toasted brioche offered a necessary textural counterpoint, while the pickled mustard seeds introduced a bright tang and subtle heat that cut through the fat, creating a multidimensional tasting experience.

The seared duck breast was evaluated for its depth of flavor, tenderness, and harmony with the accompanying components. The rendered fat cap contributed to a crisp exterior and juicy interior, showcasing proper technique. The romesco sauce introduced smoky, nutty undertones that paired naturally with the duck’s gaminess, while the roasted vegetables provided earthiness and visual warmth. Together, the elements produced a cohesive plate where each component enhanced the main protein’s complexity.

Across both dishes, the sensory analysis emphasized balance, contrast, and precision in preparation. Textural interplay—creamy foie gras against crisp brioche, tender duck beside hearty vegetables—was central to the overall appeal. The plates demonstrated not only technical execution but also a thoughtful understanding of flavor layering and ingredient synergy, resulting in dishes that were both visually appealing and sensorially complete.

Sustainability Analysis

Our usable waste, weighing in at 15.3oz was due mostly to our mise and the typical scraps that come with a mise. LeanPath, a food waste-prevention company approximates this waste costing $0.07/oz, meaning $1.07 was wasted on this waste.

Our unusable waste, weighing in at 0.9oz was due to unusable fish shells and our tomato container. LeanPath also approzimates this waste costing $0.07/oz, meaning $0.06 was wasted on this waste.

I think our waste being lower than last week is a good sign, and that our group was definitely more attentive to our waste. We were also much more mindful as to where we placed items.

To be more sustainable in future labs, I will focus on reducing overall waste by planning portions more carefully and using ingredients more efficiently. I will make better use of leftover components by repurposing them into other dishes rather than discarding them. Additionally, I’ll be more mindful of energy and water usage during preparation and cleanup. By being more intentional with resources, I can help create a more environmentally responsible kitchen environment.

This week, the WACS Sustainability Certification mostly influenced my lab this week, because I feel that I was much more understanding of the different categories of waste.

Module 6: Week of October 19-25, 2025

Introductions

For this week, our team is preparing a refined, duck-focused tasting menu inspired by signature dishes from Blackberry Farm, a renowned luxury resort celebrated for its elevated Appalachian cuisine and commitment to farm-to-table excellence. The menu begins with a Duck Croquette served alongside a wholegrain mustard aioli, followed by an elegant appetizer featuring Seared Foie Gras with brioche, smoked-apple onion jam, green apple soubise, compressed apples, pickled mustard seeds, and purple frilled mustard. Our entrée continues the theme with a composed duck dish paired with smoked pepper and butternut romesco, glazed fall vegetables, bird jus, and crispy confit, showcasing seasonal ingredients and technical finesse.

This experience is elevated even further as we will be working alongside the head chef, Trevor Laconis, from Blackberry Farm, gaining firsthand insight into the culinary philosophy and techniques that define their award-winning cuisine. This collaboration offers a rare opportunity to explore how flavor, texture, and hyper-seasonal ingredients are layered to create depth and balance within each course. Through this menu, we aim to not only replicate, but also understand the precision, creativity, and respect for ingredients that are hallmarks of Blackberry Farm’s culinary identity.

Background Information

Duck meat is a nutrient-rich protein source noted for its relatively high levels of iron and beneficial fatty acids compared to many red meats. A three-ounce portion of duck supplies a substantial amount of selenium, an antioxidant that supports immune and thyroid health, and approximately the same iron levels as beef while typically containing less saturated fat (Verywell Fit). From a culinary perspective, the moderate fat content and rich flavor of duck make it an excellent choice for elegant dishes that demand both structure and depth.

Foie gras, which literally means “fatty liver” in French, is the specialty obtained from the liver of a duck or goose that has been specially fattened (often via the traditional method of gavage) (RSPCA Assured). Its production dates back thousands of years—ancient Egyptians documented fattening of birds for this very purpose—and it has evolved into a highly prized delicacy in French haute cuisine (Atlas Obscura). While it offers a rich, buttery texture and luxurious flavor, foie gras also comes with significant ethical and welfare considerations due to the force-feeding practices often used in its production (Serious Eats).

Recipe Research & Development

This week, it is our understanding that all recipes have been given to us, so as for us to learn more how to deal with recipes rather than coming up with our own.

Plating Inspiration

Plan of Work & Recipes

Works Cited

Jurgielewicz, J. (2024, August 29). Duck nutrition facts and health benefits. Verywell Fit. https://www.verywellfit.com/duck-nutrition-facts-4770569

RSPCA Assured. (n.d.). Foie gras: Production, cruelty, and legal status. https://www.rspcaassured.org.uk/farmed-animal-welfare/other-animal-welfare-concerns/what-is-foie-gras/