The key elements of menu mix and sales analysis applied to initial menu design
Building a Successful Restaurant: Understanding Sales Mix Analysis and Menu Engineering
The Generous and Genuine Cuisine of Italy
The history and heritage of the world’s most popular cuisine; Overview of Italy’s 5 Culinary regions; Key flavors and products
Culinary 2’s Amazing Vegetarian Feast 2022
It was an interesting challenge: sophomore culinary students were asked to create a three course meal where EVERY course featured a vegetable. Everyone tried, but only one team earned all the votes.
Here is the vegetarian menu voted as BEST by Culinary 2 students, designed and presented by Culinary 2 students.
I will post photos of the student’s classroom attempts once the project is closer to being completed.
The Culinary Student’s Guide to Making Great Pizza
Everything you need to know to master pizza – the perfect crust, toppings, and sauce to make ’em swoon.
Every Cook’s First Skill: Mis en Place
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.
How Food Actually Cooks: The Three Methods You’re Using Right Now (and Don’t Even Know It)
There are 18 basic cooking methods involved in most cooking applications. This post doesn’t explain how to DO all of them, but it does provide a brief explanation of each with key terms highlighted. READ THIS FIRST.
Master these Cooking Methods to be Successful in the Commercial Kitchen
There are three big categories of cooking methods and many, many variations. This series of posts serves to give you a big picture on ALL of them, then does a deep dive into a few specifics (with some tasty recipes to go along)
How the professional kitchen is organized
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.
Evaluate Food Like a Professional with the 9-Point Hedonic Scale
An introduction to professional food evaluation using the 9-Point Hedonic Scale with instructions and methods for conducting a sensory evaluation.
Love It or Hate It – How Flavor, Taste and Aroma Make Foods Taste “Good”
There’s a lot that goes into understanding why we like the foods we do. This series of posts goes in-depth into the biology and chemistry of taste and flavor, how to use that knowledge to make a perfectly balanced meal, and how professionals o about evaluating taste and flavor.