Sushi Demonstration at Texas Chef Association Meeting: May 6, 2009
I had the opportunity to volunteer for a TCA meeting held at the school. Chef Bobby Garza from Piranha Killer Sushi in Ft. Worth did a […]
Pastry Pro I: Week 1: Principles of Baking/Quick Breads
When Chef Kurima started the lecture for Pastry Pro I she told us that pastry is all about “chemistry”. Later she said we would be “scaling” […]
Week 14: Chef Pro II Final
After a quick written exam (25 questions) I was anxious to get into the kitchen and see what was in the “mystery basket”, actually a […]
Week 13: Food Production and Service
From the lecture on Food Production and Service I was reminded of all the reasons I never wanted to be in the restaurant business–staffing, suppliers, and […]
Week 12: Seafood
I was really looking forward to the seafood class because I really like cooking with seafood for health reasons and taste. I thought I would prepare […]
Week 11: Healthy Cookiing
Now healthy cooking is a topic I can relate to. I have been trying to practice healthly cooking for many years, that is until I started […]
Fredericksburg Culinary Arts: Thai Treasures
I guess I can’t just relax on vacation. I looked for a cooking class in Fredericksburg for the weekend we would be there and found the […]
Week 10: Garde Manger III: Charcuterie
Charcuterie traditionally referred to the production of pork-based pates, terrines and galantines, but now includes similar products made with game, poultry, fish and shellfish. The study […]
Student Supper Club: Asian Appetizers
I hosted this month’s student supper club at my house. Lisa and her husband Grady, Ray and his wife Diane, and Tela came bringing some outstanding […]
Chef Pro II: Week 9: American Regional II, South and West
I was looking forward to this class. After all, I live in Texas and know the foods, love New Mexico and cook many NM dishes, grew […]