Culinary 3
Advanced Skills, Recipes & Techniques — Professional Operation of Mustang Enterprises
Fresh Pastas
Intro to Pasta
Dough basics, hydration ratios, and the techniques every shape builds on.
Spinach Fettuccine + Alfredo
Rolling spinach dough and building a real Alfredo from scratch.
Gnocchi + Pesto
Potato gnocchi, blistered cherry tomatoes, and the story behind pesto.
Cheese Ravioli + Pomodoro
Shaping technique and a four-cheese filling.
Coming Soon
Mushroom Tortellini + Brown Butter
Coming Soon
Making Carbonara with Store-Bought Pasta
Custards
Combination Cooking
Cooking Methods 2 (BBQ Ribs)
Low-and-slow ribs and the combination-cooking method behind them.
Blackening
High-heat spice-crust technique.
Poultry, Pork, Beef & Cured Meat
Cooking Chicken
Cooking methods across the whole bird.
Pork
Cuts, doneness, and cooking methods.
Beef
Cuts, doneness, and cooking methods.
Porchetta
Curing, rolling, and roasting.
Bacon
Curing and smoking from scratch.
Beef Jerky
Curing, seasoning, and dehydrating.
Advanced Yeast Breads
Master Brioche
Enriched-dough technique.
Yeast Breads Foundations
Core yeast bread technique.
Cruller
Choux-based fried dough.
Advanced Yeast Breads
Beyond the basics.
Laminated Doughs
Lamination technique for croissant-style doughs.
Seafood
Seafood
Selection, doneness, and cooking methods.
Catfish
Breading, frying, and why Southern kitchens swear by it.
Shrimp
Sizing, deveining, and how not to overcook it.
Salmon
Fat content, doneness, and cooking it skin-on.
Pastry & Desserts
Cakes, Pies & Tarts
Tart and pie technique.
Pavlova
Meringue mechanics and assembly.
Pâte à Choux
The dough behind eclairs, cream puffs, and more.
Cheesecake
Custard-based baking technique.
Icing
Icings, glazes, and frostings.
Business Skills
Cost Control 101
Food cost, pricing, and margin basics.
Produce Costing, Grading & Storage
Buying, grading, and storing fresh produce.
Coming Soon
Nutrition
Coming Soon
Intro to Management
Coming Soon
Catering