Pastry Pro 1: Week 6: Laminated Doughs
Chef Loy The thing I love about culinary school is learning new things and then seeing the finished product. Other than cakes, which I bake for […]
Pastry Pro I: Week 5: Pies and Tarts
What is not to love about pies and tarts? I have made pies all my life, including my earliest pies when I was a young teenager. […]
Pastry Pro I: Week 4: Pastry Doughs
This is not an area of familiarity for me when it comes to baking. Of all the topics we covered in class: Pate a Choux, Meringue, […]
Pastry Pro I: Week 3: Yeast Breads
Bread baking is one of those things I do around the holidays, usually trying a new dinner roll recipe here and there but never quite finding […]
Pastro Pro I: Week 2: Cookies and Brownies
Cookies and brownies seem like such as easy topic when as a mom I’ve spent more years than I want to admit making them. I learned […]
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 […]