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How beautiful does this dish look! While I wish I could claim this as my own creation, this Duck Confit Tortellini was conceived by Marco Bonilla, a current student at The Culinary Institute of America. He's pursuing his associate degree in culinary arts at CIA's New York campus.
I can already tell that Marco is well on his way to becoming an amazing chef! You can keep up with his culinary adventures here.
A Few Words From Marco
My dish consists of a duck confit-white miso tortellini served with an umami duck consomme made with every part of the duck in a concoction of acorns, wood chips, and mushrooms. I was inspired by a dish that impacted me the most during my externship involving the process of making an aromatic consomme, added to my urge of putting into practice all the concepts and techniques I've learned during my time at CIA, from my culinary fundamentals class to Garde Manger.
My passion for cooking started at a tender age, I was always inventive and independent in the kitchen, I cooked my own meals and helped around. Being an ADHD student made it difficult for me to fit in school, and I can say I found my identity in the kitchen. I love to put a piece of my heart in every dish I create. Cooking and photography became the one thing that I could do best, so I decided to cultivate my passion by volunteering at a restaurant in Miami when I was 15 years old. Working next to skillful chefs, I learned that my education was essential and that a degree from CIA was my passport to success.
My short-term goal is to work abroad in Europe to immerse in diverse cultures and learn their cooking techniques, to earn respect as a professional chef in the next 5 years and to open my own restaurant and wine importing business in about 10 years. I am certain that the skills and ethics I am learning at CIA will open the doors to achieve my dreams.
