The Lodge at Castle Hills

This has been an exciting long term stage for me. I've learned alot since October and still continue to learn new techniques. I thank all the chefs for there time and patience to teach me new tricks and techniques. Here are some awesome dishes the chefs had made.

Squid ink agnolotti

New home creations

Chocolate Cake, Raspberry Mascarpone mousse, fluer de sel
Deconstructed Bouillabaisse, fennel frawns, Halibut, Orange Zest
Roasted Free Range Organic Chicken, Ratatouille, Pan Jus, Microgreens

Creations from my Chef Dad

Here are some wonderful dishes that Chef Eduardo Ramos or "Chef Dad" from Neiman Marcus Mariposa made.

Birthday cake his sous chef, Carl Pierro made for me

Pan Seared Halibut

Pan seared Halibut with confit lemon supremes, cilantro rice, crab salad

Peroni Braised pot roast

Frozen Chocolate mousse cake

Dishes from Ciao