Working at an event: Sunday Brunch, October 5, 2008
One of the requirements of culinary school is to work between 22-28 hours during the 14 week course. I signed up for 3 different events, the […]
Starch Cooking
Week 5 October 4, 2008 Who knew that after sampling 22 different starch preparations that the preparation of various starches makes a big difference in taste. […]
Plate Presentation
I wish I had taken a photo of my face when I heard our assignment today. We were given a stack of papers with recipes for […]
Week 3: Major cooking techniques
Although this food in this photo may not look that appetizing to you, trust me, it was delicious. For major cooking techniques we learned to […]
Week 2: Mise en place and stock
Week 2: Mise en place and Stock: (and knife skills practice) In cooking everything has a place and must be in the right place before you […]
Week 1: Knife Skills
Wearing the chef uniform for the first time was quite an experience, but following all the instructions in the first 5 hour class was even more […]
Preparing for Culinary School
I attended orientation last week and received my chef coat, text book, and policy manual that sounds a lot like military boot camp–no jewelry, no nail […]
Preparing for culinary school
I have decided to enroll in the Culinary School of Fort Worth. The school offers a professional culinary arts program consisting of five 15 week courses. […]