Great Turkish Recipes
Practicing For Competition – Pan Seared Chicken, Risotto, and Shrimp Louie Salad
For our second competition practice, everyone makes the same series of recipes/ dishes. After all, we have to make this whole COOKING CLEAN & ORGANIZED a habit before you start trying to come up with…
The Beginner’s Guide to Mastering Mis En Place
Mis en place is the undeniable most BASIC skill every beginning culinary arts student has to learn.
This post covers the basics.
A Guide to the Standardized Recipe: Best Brownies
A recipe is one of the most hardworking tools in the professional kitchen. For this reason, learning how to read a recipe correctly and to use it in various ways is critical to every culinary…
Professional Interactions: How to SAY what you want people to HEAR
There are 12 things that get in the way of communicating with others – 12 barriers to communication. This post reviews them and offers suggestions on how to become better at this vital skill.
Professional Knives for Culinary Students: Using and honing and sharpening.
Basic knife skills and knoweldge for beginning cooks
How to Read a Recipe (like a chef)
Believe it or not, reading a recipe from beginning to end is a big deal. Close-Reading a recipe determines whether your meal will turn out delicious or just....not. At all. Cook it right (or you'll…
Food Safety: What we do. How we do it.
Students safe in the Kitchen: All my fingers, all my toes
Who Does What: Restaurant Jobs and Service Styles
Funny thing about restaurants: they have a seeming ENDLESS number of jobs and positions, all which relate back to the STYLE of service. This post attempts to clear it up and make things a bit more simple. Attempts to, anyway.