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Le Cordon Bleu College of Culinary Arts Student Pheasant Recipe Contest in Las Vegas

Le Cordon Bleu College of Culinary Arts Las Vegas Students recently learned how to fabricate a pheasant and participated in a pheasant recipe contest. Chef de Cuisine Mark Purdy of Alize at the Palms in Las Vegas and Bill MacFarlane, owner of MacFarlane Pheasants, judged the competition. The goal of contest was to show students how easy it is to cook all-natural farm-raised pheasant, learn about the bird’s health profile and have fun creating simple and appetizing pheasant menu inspirations.
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Pheasant For Dinner
two brown plates topped with different types of food
Pheasant Recipe
Hunting Recipes
Pheasant Recipes
Game Meat
Game Recipes
Menu Inspiration
Wild Game Recipes
Food Contest
Fish And Meat
Delectable pheasant recipe!
a white plate topped with meat and pomegranate
Le Cordon Bleu
Cordon Bleu
Culinary Arts
Pheasant
Las Vegas
Yum!
a white plate topped with food next to two wine glasses and silverware on top of a blue table cloth
Student creativity using pheasant at its best!
three men are sitting at a table with papers and bottles on it while one man is writing
Student Art
Let the judging begin!
several chefs are in the kitchen preparing food
Bill MacFarlane, Chef de Cusine Mark Purdy and Culinary Arts Instructor evaluating student pheasant recipes.
two chefs are in the kitchen preparing food
Spring Break
Culinary students fabricating a whole pheasant
several chefs are in the kitchen preparing food
MacFarlane Pheasants recipe contest underway in the kitchen.
a chef is in the kitchen preparing food
Culinary Student
Culinary student fabricating a pheasant