Juan Cardona
Juan Cardona
Culinary Management , 2016
The Art Institute of San Antonio, a branch of The Art Institute of Houston
The goal was to engage all of their palate and olfactory senses with combinations of savory, salty, and sweet notes along with varying textures. Juan Cardona Associate of Applied Science in Restaurant & Catering Management, 2016 , The Art Institute of San Antonio, a branch of The Art Institute of Houston
What was the inspiration for your artwork?
Create a memorably delightful Valentine’s Day dinner experience for a Personal Chef client and his family with a five course meal. The goal was to engage all of their palate and olfactory senses with combinations of savory, salty, and sweet notes along with varying textures.
Please explain what we are seeing in your pieces and (MEDIA USED, TECHNOLOGY, OR SOFTWARE USED) how you went about creating them.
• Coconut Shrimp A La Maria: Coconut Shrimp dipped in pineapple, mango, and habanero glaze accompanied by a coconut milk based wild rice blend pilaf garnished with rainbow carrots and pickled red onions with an artful display of dried fruit confetti of mango, pineapple, raisins, pickled onions, candied carrots, and white balsamic infused crème fraiche droplets on top of our signature sweet and spicy curry sauce. Design by Chef Maria and Chef Juan from Chef Junction.
• Cucumber Wrapped Mesclun Salad with Citrus Vinaigrette and Balsamic Glaze: Mesclun salad wrapped in a sheet of cucumber marinated in citrus vinaigrette, dressed with candied pecans, dried cranberries, and feta cheese, and finished with balsamic glaze. Designed by Chef Maria and Chef Juan from Chef Junction.
• Blazing Miso Cocktail Shrimp A La Juan: Our version of Bang Bang Shrimp Cocktail, designed to awaken your palate and prepare it for your next courses, by combining the yin and yang contrasts of sweet chili sauce with honey and umami notes of Miso broth concentrate on extra small shrimps and garnished with the complementary herbal notes of one cilantro leave per serving. Designed by Chef Juan from Chef Junction.
• Crab Cake with House version of Green Goddess and Balsamic Dill Cream Dressing: A delightfully refreshing play of seafood centric sauces (Green Goddess and Dill cream), plated to enhance the delectable marine notes of our panko fried patty of minced crab meat in our signature seasonings, garnished with micro greens of snow peas shoots, collectively giving an explosive and unforgettable mouthwatering interpretation of Crab Cake Heaven. Designed by Chef Maria and Chef Juan from Chef Junction.
Please share any applicable website or social media links.
www.chefjunction.com or Facebook at facebook.com/chefjunction
We are also at Thumbtack.
Cell Phone: (703)953-0518
e-mail: juandcar@msn.com
Create a memorably delightful Valentine’s Day dinner experience for a Personal Chef client and his family with a five course meal. The goal was to engage all of their palate and olfactory senses with combinations of savory, salty, and sweet notes along with varying textures.
Please explain what we are seeing in your pieces and (MEDIA USED, TECHNOLOGY, OR SOFTWARE USED) how you went about creating them.
• Coconut Shrimp A La Maria: Coconut Shrimp dipped in pineapple, mango, and habanero glaze accompanied by a coconut milk based wild rice blend pilaf garnished with rainbow carrots and pickled red onions with an artful display of dried fruit confetti of mango, pineapple, raisins, pickled onions, candied carrots, and white balsamic infused crème fraiche droplets on top of our signature sweet and spicy curry sauce. Design by Chef Maria and Chef Juan from Chef Junction.
• Cucumber Wrapped Mesclun Salad with Citrus Vinaigrette and Balsamic Glaze: Mesclun salad wrapped in a sheet of cucumber marinated in citrus vinaigrette, dressed with candied pecans, dried cranberries, and feta cheese, and finished with balsamic glaze. Designed by Chef Maria and Chef Juan from Chef Junction.
• Blazing Miso Cocktail Shrimp A La Juan: Our version of Bang Bang Shrimp Cocktail, designed to awaken your palate and prepare it for your next courses, by combining the yin and yang contrasts of sweet chili sauce with honey and umami notes of Miso broth concentrate on extra small shrimps and garnished with the complementary herbal notes of one cilantro leave per serving. Designed by Chef Juan from Chef Junction.
• Crab Cake with House version of Green Goddess and Balsamic Dill Cream Dressing: A delightfully refreshing play of seafood centric sauces (Green Goddess and Dill cream), plated to enhance the delectable marine notes of our panko fried patty of minced crab meat in our signature seasonings, garnished with micro greens of snow peas shoots, collectively giving an explosive and unforgettable mouthwatering interpretation of Crab Cake Heaven. Designed by Chef Maria and Chef Juan from Chef Junction.
Please share any applicable website or social media links.
www.chefjunction.com or Facebook at facebook.com/chefjunction
We are also at Thumbtack.
Cell Phone: (703)953-0518
e-mail: juandcar@msn.com
