A digital portfolio following Carmyn Buckman's culinary development
09/20/2026
This is a charcuterie board I made at the Chalet. This was practice with the art side of culinary arts. I portioned the meats and cheeses, then worked to compose the platter. Later, I added the crackers, but this was part of a set prepped for a late-night group after the kitchen closed.
09/13/2026
This is the vegetarian dish for our summer menu. It is a roasted poblano stuffed with yellow squash and zucchini calabacitas, laid on our elote risotto, which is arborio and chopped corn prepped ahead and reheated with milk. I then pour a small amount of ancho corn broth over the dish, add corn pico over the poblano, drizzle lime crema, and finish with cilantro.
09/01/2026
For the duck leg, I braised it in duck stock with standard mirepoix, softened sliced apples, cinnamon, and anise. I scored the duck breast and pan seared it. I also made an apple gastrique for an apple bigarade, saving some softened apples for the plate.
09/01/2026
This roast duck is inspired by a Czech holiday duck recipe traditionally served with caraway cabbage and potato dumplings. I roasted the duck leg quarters on a bed of mirepoix, and once they were about 10 minutes from the proper temperature, glazed them with a mix of honey and pan drippings. For the cabbage, I steamed it with caraway, then added white wine and apple cider vinegar.
08/30/2026
This is the turkey salad for turkey salad sandwiches and the Texas cobb salad at Whiskey Star. I got to practice small dicing onions and celery, and mincing chives and parsley. I also chopped hard boiled eggs and cut turkey into a medium dice.
Carmyn Buckman - Portfolio 