Not A Crumb Left

Day 7: The Grudge (2004) Have you ever seen a Silkie chicken before?😯 Silkies owe their unusual black color to fibromelanosis, a rare genetic mutation of hyperpigmentation believed to have first arisen in China. Their Mandarin name, wu gu ji, means “dark-boned chicken;” the name silkie comes from their fluffy plumage which, lacking barbicels, looks and feels like fur. Silkies have five toes, one more than other chicken breeds. Black Garlic Ramen!🍜 with Silkie Chicken Black garlic & miso broth, seared Silkie chicken breast, blanched baby bok choy, seared wood ear mushrooms, brown butter baby corn, jammy egg; topped with scallions #notacrumbleft #explore #explorepage #jersey #blackchef #selftaught #whatcantimake #topchef #13daysofhalloween #thegrudge #blackgarlic #ramen #silkiechicken #black #corn #bokchoy #woodearmushrooms #yb #ybbetter #nbayoungboy #neverbrokeagain

Never thought I was better, just knew I was different! My first baby @notacrumbleft turns 3 today, and I can’t even believe it. Just yesterday I was going to dialysis for 3 hours, & having my mom @ashiakim or my aunt @nikki_2cute85 take me to Restaurant Depot right after😂. I appreciate all the love & support you guys have given me through the years! 💙I’m only getting started…..until then WATCH ME WORK! 📸: @jaywthe_juice @jay.grafics T-Shirt: @againstmedicaladviceny @guacawole Bag: @coach Hair: @amshairr

@kayla_racquel 23rd Birthday yesterday @momofukunoodlebar ✨ Garlic Chicken Ramen; barley noodles, baby bok choy, poached egg, and chicken Fried Chicken Dinner, served family style. Two whole fried chickens; one is southern fried with buttermilk & spices. The second one was a triple fried Korean style, with a light spicy glaze. It was served with the most beautiful accoutrements. Scallions pancakes, and fresh pillowy bao buns. Bibb lettuce, red ball radishes, carrots, mint, basil, & watermelon radishes. & you can’t forget the sauces that complimented everything perfectly. Jalapeño garlic, hot honey chili crunch, scallion ginger, & hoisin. For a beverage I chose yuzu lemonade. I’m obsessed with anything yuzu so this hit the spot. The bitterness from the yuzu paired so well with the lightly sweetened lemonade. We ended the meal with both desserts. Toasted Barely/Vanilla soft serve, with honey & palmiers. As well, the Caramelized White Chocolate Pie, topped with hazelnuts & puffed rice. I can honestly say this was the best meal I’ve ever had! The ramen had the most savory, luscious broth you could ask for. Very strong notes of garlic, and some ginger as well. The barely noodles added a refreshing touch to counter some of the salt. The chicken was tender, and juicy when soaked with broth. The buttermilk fried chicken had an ASMR worthy crunch factor when you bit into it. Not overly seasoned, just simply prepared to make the chicken itself the main star. I loved taking a scallion pancake, with some lettuce, carrots, & radishes and adding hoisin/scallion ginger sauce, & some fried chicken. You can’t forget the crunchy skin either. It was like a scallion burrito. The triple fried chicken had a very thick coating, with a mouth numbing spicy glaze which wasn’t my favorite. But it still had great flavor. The desserts were astounding as well. The toasted barley & vanilla soft serve was smooth and delicate. Also with a malt flavor that comes from the toasted barley. The pie was a combination of two of my favorite flavors: salty & sweet. The filling was smooth, but still kind of stuck to the roof of your mouth in a good way! I will definitely be back!

Day 3️⃣4️⃣ This day was filled with a couple of recipes and a lot of work! I felt the recipes were quite opposite, but I enjoyed making both of them At first, we started with cooking our beef bourginon that we marinated the day before. We seared the beef cubes, and then layered or flavors. From sweating the mirepoix, to pincaging, & adding our braising liquids We also made some grilled cheeseburgers and double fried French fries. I’m not usually a burger person, but this burger was perfect! (maybe bc I made it🤭) The bourginon were served over a bed of creamy Parmesan polenta with sautéed mushrooms/pearl onion, & glazed carrots (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channels jilloftradess/notacrumbleft) . . . . . . . . #burger #culinaryschool #reelsinstagram #recipe #chef

I’m finally getting back to trying to finish my DITL as a culinary arts student!!😭 Classes finished a couple weeks ago, I started externship last week, and graduation is Tuesday!🫣crazy how time flies!! On this day in class we worked on a couple different things.. At first we marinated our beef cubes in a mirepoix and red wine. This will be used to make beef bourginon Next, we created a colorful peppercorn medley to coat our hand trimmed filet mignons in. We used pink, green, white, & black peppercorns We paired our steaks with creamed spinach (we made a bechamel for it as well), steakhouse mac & cheese (a random side quest Chef Remy decided on lol), and a rich & creamy au poivre sauce (We also got a special celebrity appearance from the Kobe Bryant of Butchery 🔪 @scroungingthroughphilly , follow her!!🤞🏾) My favorite part was ofc the flambéing!!!!🥵🔥 The steak was the perfect medium rare and tender/juicy, but the peppercorns were a little overpowering for my palette. Still a tasty dish! (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channels jilloftradess/notacrumbleft) . . . . . . . . #steak #filetmignon #cooking #school #trending

It’s been about 3 weeks since the last day of school, and I lowkey miss it lol Ik I’m sooooo very behind on my series but I plan on posting everything just give me a minute!😭 Watch/listen to me get graded on my final exam!!!! I am still having nightmares from this ngl🫠 I for sure thought I was going to get a 100. We practiced our recipes the week before, and chef told me my dish was perfect just needed a touch of salt. I listened to everything he said and knew I had it in the bag… Until this very moment😭😭😭😭when a random freakin piece of bone sabotaged me. I even talked to chef after the test and he didn’t understand where that bone came from I got a 98……yes I know you’re probably like girl that’s amazing but I should have gotten a 100. I put a lot of time and thought into this dish and it’s something I’m so proud of!!! But I’m still thinking about it every damn day!!!!!🥴🥴🥴 (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channels jilloftradess/notacrumbleft) . . . . . . . . #reality #culinaryschool #reels #pov #explore

Not A Crumb Left Signature Bowl! 🍚 Started off with rice & beans, your choice of protein, & toppings like lettuce, cheese, tomatoes, sour cream & more! AVAILABLE FOR ORDER TODAY! COME GET YOU ONE!🔥 (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channels jilloftradess/notacrumbleft) . . . . . . . . #tacotuesday #burritobowl #foodie #viral #cooking

My signature “Taco Empanada” 🌮 An empanada stuffed w/ a mixture of cheese & deep fried. Then cut open and filled with chicken tinga, onions, cilantro, cheese, & crema AVAILABLE TOMORROW FOR CINCO DE MAYO!🔥 (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channels jilloftradess/notacrumbleft) . . . . . . . . #tacotuesday #foodie #empanadas #cincodemayo #tacos

Plate part 2 of my final exam with me!!!🤩 This was our last test and took place on the last day of school. Similar to the fish practical, we have to fabricate a whole chicken & make a dish featuring 5 components in 2 hours & 15 mins This was by far one of my most favorite things that I made in culinary school and maybe ever honestly 🤭 Let me tell you what I made.. Thai Inspired Chicken & 🧇 Gai yang marinated chicken, scallion waffle, grilled & smacked zucchini salad with a chili-garlic soy dressing, fish sauce caramel, 5 spice candied nut, & torn Thai basil A true masterpiece!🔥🔥🔥 (I’ll be posting more videos showing my grade, and breaking down my creative process/recipes!) (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channels jilloftradess/notacrumbleft) . . . . . . . . #asmr #plating #chef #explorepage #food

today marks 1 week since I’ve finished classes for culinary school (I start my externship next week😅) This is what it’s like to get graded on part 1 of my final exam!! (My dish was fancy fish & chips; panko coated fish cakes, celery root & carrot slaw, sour cream & onion potato chips, caper tartar sauce, & dill oil) But wait…first let me tell yall about my day before I even got to class to take the exam. I literally woke up with the worst headache and stomachache ever lol. I probably threw up a good 6/7 times and I was so over it. I called the dean, and had decided I wasn’t coming to class and if I could make up my exam. He agreed and gave me up makeup date, but I quickly changed my mind. I powered through and decided to make my way to class Despite all the drama, I ended getting a 96!🤭 I’m very hard on myself so a 96 is amazing but I wanted a 100 lol. My notes were that I overcooked my fish cakes and I also needed my chips to be more even in color and crispiness. This is mind blowing to me because when we practiced our dishes a couple days before, my fish cakes were perfect! I’m still very proud of myself when it comes to this dish. I was able to let my full creativity come through, and that’s one of my favorite parts of cooking! (one last thing, it’s not about how you start but about how you finish!🤩) (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channel jilloftradess/notacrumbleft) . . . . . . . . #chef #pov #school #reelsinstagram #final

We ended class last week and I honestly still can’t believe it🥹 Our final exams were broken down over three days. Day one was our written exam, day 2 fish practical, & day 3 chicken practical We had 2 hours and 15 mins to fabricate an entire fish, and then prepare an entree of our choice. We were given multiple vegetables, starches, spices, & sauces to choose from to add to our dish. We also had to include 5 components This is what I made for my dish… Fancy Fish & Chips Fish cakes coated in panko and pan fried, served with sour cream & onion potato chips, a celery root & carrot slaw, caper tartar sauce, & dill oil I’ll post a further video of me being graded by chef, and maybe a video breaking down my process! Let me know in the comments if you’d like to see that!🔥 (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channels jilloftradess/notacrumbleft) . . . . . . . . #cooking #exam #explorepage #school #fish

yesterday was the first day of market basket. We got the choice of arctic char or monkfish served any style and with any sides/sauces/etc you liked We first started off by quickly planning what we wanted to make, and also made a list of any extra ingredients we needed. After that we had 2 1/2 hours to cool, plate, & serve our dish We went around class and explained our dishes to each other and then also tried each other’s dishes. Chef gave us some critique as well Let me tell you what I made.. Crispy skin arctic char, served with a rainbow salad. My salad was made with massaged kale, carrot tops, seared oyster & button mushrooms, accordion style squash/zucchini/japanese eggplant, green beans, & carrots tossed in a yuzu-garlic parmesan dressing. Finished with some salty and crispy fingerling potato chips I absolutely loveeee how this dish came out. The dressing was so bright and refreshing, with different textures and tastes from the different veggies. I received some great feedback from chef & my classmates! Day 2 of market basket will be vegetables only, so stay tuned for what I make!🔥 (Follow @kayla_racquel / @notacrumbleft for more vids!!/Subscribe to my YT channels jilloftradess/notacrumbleft) . . . . . . . . #reels #kaylaracquel #cooking #michelin #culinaryschool