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peichin: The first task of the day is to remove the ligament of all the scallops
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peichin: Me and lots of lots ofscallops
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peichin: Once the peeling is done, it's time to sear.
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peichin: Searing the scallops
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peichin: Tada!
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peichin: Culinary internship @ Noname
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peichin: Kevin and I garnishing the dish
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peichin: Culinary internship @ Noname
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peichin: Serving!
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peichin: Yummy yummy
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peichin: Poured with red-bull reduction and garnished with parsley
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peichin: I learned how to make pizza!
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peichin: We made our own pizza
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peichin: We made our own pizza
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peichin: We made our own pizza
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peichin: Cooking club
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peichin: Cooking club
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peichin: Cooking club
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peichin: Tomato-based Sausage pizza with basil, pepper, and olive
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peichin: One of my fav trinity: asparagus, arugula, and prosciutto
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peichin: Shrimp pizza
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peichin: Strawberry Daifuku by Erin
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peichin: Bacon-wrapped fillet mignon
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peichin: little things
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peichin: Marinate with lemon juice, rosemary, garlic, salt & pepper
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peichin: Veggies
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peichin: I used my cast iron skillet as the baking pan
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peichin: Roasted rack of lamb
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peichin: Roasted rack of lamb
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peichin: Roasted rack of lamb