ECC visiting chef prepares fall-inspired dishes

Lance Lagoni, Staff Photgrapher|November 5, 2021

  • Chef Mary Gorski is introduced after the dinner and displays her certificate of appreciation.

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  • Pastry Chef Martina Preradovic was unable to attend the actual visiting chef dinner, so a stand in addressed the gathering.

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  • Visiting chef dinner of the culinary students working in the kitchen for the dinner occurred in the post dinner session.

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  • Chef Gorski, a 2015 ECC culinary grad supervises plating of the Apple Cider Brined Pork Tenderloin main course.

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  • The Roasted Butternut squash Chowder with wild mushrooms soup course.

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  • More of the back room work by the serving staff separating the table ware for it’s separate wash cycle fromm the china plates.

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  • Plating of the first course Diver Sea Scallop. It was presented with cubes of crispy pork belly on each side of the scallop topped with pickled red onion.

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  • Several serving staff scrape plater of uneaten food and refuse off dishes prior to rinsing and washing.More of the less glamorous work performed back in the kitchen.

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  • The less glamorous work of the kitchen staff hot water rinsing of dishes prior to washing.

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  • The Apple Cider Brined Pork Tenderloin main course. It was stuffed with fall apples toasted walnuts and cranberry compote.

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  • Dr. David Sam,Elgin Community College President making opening remarks and introduction of dignitaries.

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  • The always magnificent ice sculptures prepared by Chef Patrick S

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  • A tray of the corn relish is displayed

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  • A the salmon mousse appetizer is colorfully presented.

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  • The plated desert is shown with cartelized ganache and ginger spice Chantilly.

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  • Pastry Chef Martina Preradovic, a 2014 Graduate of ECC in Pastry Arts demonstrates preparing the Pumpkin Pecan Cake dinner dessert.

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  • Culinary student prepares the corn relish for an appetizer.

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  • A culinary student browns the Apple Brined Pork Tenderloin.

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  • Look at the simple beauty of the table setting at the Visiting Chef dinner.

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  • Pastry Chef Martina Preradovic, a 2014 Graduate of ECC in Pastry Arts demonstrates preparing the Pumpkin Pecan Cake dinner dessert.

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  • The result of plating the Apple Cider Brined Pork Tenderloin.

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  • Attentive students take notes in the Visiting Chef presentation held Thursday Oct.21. This is the first time the Visiting Chef program has had two female chefs both ECC grads.

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  • Chef Mary Gorski, a 2015 ECC grad displays the plated first course and the soup course.

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  • The beginning of plating the Apple Cider Brined Pork Tenderloin.

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  • The beginning of plating the Diver Sea Scallop and crispy pork belly.

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