The grand finale of my culinary school experience was the Garde Manger Grand Buffet. We ended up sticking to a Mediterranean theme that included Merguez (spicy lamb sausage), Seafood terrine (that apparently had great mouth feel), Tabbouleh salad, Goat Cheese and Sun Dried tomato tartlets, and Prosciutto and Melon Ball Canapes. Also had three different sauces on the side: mint pesto, harissa yogurt, and roasted red pepper coulis. (Funny thing about the sauces, they turned out looking like a stop light when lined up — my partner didn’t appreciate me joking that we should plate them that way). Pretty proud of how things turned out…we got an A- and nothing but compliments from our chef.