This document is a food portfolio of Chef Christopher Day that contains photographs of dishes he has prepared as well as events he participated in. It includes pictures from a cooking competition, demonstrations he gave, and many creative dishes featuring ingredients like pork tenderloin, shellfish, squab, quail and soups. The photographs showcase the chef's culinary skills and variety of international inspired dishes.

1. Food Portfolio A collection of photographs by and of Chef Christopher Day and his food.

2. San Pellegrino “Almost Famous Chef” Competition at the Institute of Culinary Education, NYC

3. San Pellegrino “Almost Famous Chef” Competition Northeast Regional Competitors and Chef Advisors

4. Pan Seared Sous Vide Pork Tenderloinwith Blueberry Black Pepper Port Syrup, French Black Lentil Pilaf with Bacon Lardons, Wilted Brussel Sprouts, Pan Jus Lie, and Crostini

5. Prior to giving a Sous Vide Demonstration at Lincoln Culinary Institute, Hartford, Connecticut

6. Crostini with Olive Tapenade, Aioli, and Pistou

7. Roasted Tomato, Summer Squash and Eggplant Stack with Balsamic Reduction

8. Shellfish Consommé with Quenelle of Shrimp and Lobster Mousseline, Lemon Zest, Chives, and Lobster Claw

9. Seared Tuna Salad with Haricot Verts, Olives, Tomato, Egg, Endive, Field Greens, Champagne Thyme Vinaigrette

10. Airline Breast of Squab with Black Truffle and Thigh Forcemeat, Cauliflower Puree, Roasted Fingerlings, Asparagus Spears, Red Wine Demi Glace, and Beet Gelee

11. Grilled Quail with Red Quinoa, Sautéed Vegetables, and Balsamic Honey Reduction

12. Chilled Cucumber and Avocado Soup with Fresh Thyme

13. Fresh Tomato and Sage Soup with Lemon and Black Pepper Whipped Ricotta and Fried Sage

14. Lentil Soup with Crème Fraiche, Fried Carrot Shavings and Fried Parsley

15. Home-made Gnocchi with Fresh Arugula Pesto and Parmigianno Regianno

16. Monterey Style Penne with Squid, Haricot Verts, and Olives

17. San Francisco Bay Style Cioppino with Fresh Basil

18. Vietnamese Cha-Ca with Cashews and Fresh Dill

19. Whole Grain Pizza with Grilled Spring Zucchini, Buffalo Mozzarella and Julienned Peppers