Ten Years of Culinary Excellence
Ten Years of Culinary Excellence
The evolution of the restaurant and foodservice industry has been driven by a combination of social, scientific, and physical advancements for many centuries. The following is a condensed overview of the history of restaurants specifically…
Mis en place is the undeniable most BASIC skill every beginning culinary arts student has to learn.
This post covers the basics.
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…
In professional kitchens and among culinary students, mise en place (or mise for short) is essential. This post guides the beginning culinary student through the basics of what it is and how to do it.
There is more to “who does what” in the professional kitchen than you might think and some important restaurant history behind it. Read on to discover the Culinary Brigade of Wekiva Culinary, adapted from Auguste Escoffier’s 150 year old brigade system.
The basics of starch as a thickening agent in sauces; Brief science of culinary thickeners; Describes the proper use and application of cornstarch, flour, tapioca flour, arrowroot, and potato starch.
There are two basic kinds of soup: clear soups and thick soups. Clear soups include flavored stocks, broths, and consommes. Examples include chicken noodle soup, minestrone (a tomato-based vegetable soup), and onion soup. Thick soups…
The recipe for the longest continually present menu item available to US Senators: Senate Bean Soup. A little history and how to make it….
There are a couple of recipes that rely on your skill with a knife and they are EXCELLENT ways to practice handling a chef’s knife. Give these a try!
The word “sauce” comes from the French word that means “a relish to make food more appetizing.” All types of sauces are important in cooking. A good sauce adds flavor, moisture, richness, color, and visual appeal. Sauces should complement food, not disguise it. You can also use sauces as a contrasting flavor. For example, the sweetness of roosted pork goes well with a Dijon sauce (a brown sauce with Dijon mustard). Sauces come in many forms and are made in many ways – gravy, salsa, fruit coulis, pan sauces. All of these fall into the broad category of sauces.