Chef Pro III: Week 12: Plate Presentation
I came to class feeling unprepared, not having spent much time reading up on plate presentation or looking at books or google images. I’ve been out […]
Chef Pro III: Week 11: Fusion Cooking
The week before this class we all drew slips of paper which contained our countries or regions for this class. I drew Ireland, Greece, Asia, California, […]
Chef Pro III: Week 10: Wine Pairing
I’ve been so busy lately I’ve put off writing in the blog and now it’s hard to catch up properly. Wine pairing class was something I […]
Chef Pro III: Week 9: Escoffier
My cooking partner, Ray OK, think of an assignment so complicated you will surely get a headache–that is the Escoffier class. Pick up the book, Le […]
Chef Pro III: Week 8: International–Southwest
I’m a big fan of southwestern cooking. I have all of Bobby Flay’s books after all, and a freezer full of Hatch green chiles I bought […]
Capstone Project Progress: Chef Julia Personal Chef Services
I’m getting excited about launching my real culinary business, Chef Julia Personal Chef Services. I have created several menus, recipes, and price lists, have business cards […]
Chef Pro III: Week 7: Advanced Nutrition
I felt pretty comfortable with the subject matter of this class. I am very interested in nutrition and read a lot about it, particularly eating for […]
Chef Pro III: Week 6: Food Trends
Food fads come and go but a trend has the potential to become a long term influence on the market. A few years ago I thought […]
Chef Pro III: Week 5: Timed Cooking
Chef Waier showing us how to clean squid Dread, dread–timed cooking. Have you ever seen the show Chopped? Well this class is similar. Chef Waier gives […]
Chef Pro III: Week 4: Classic Recipes
Chef Waier delivered a fascinating lecture on classic recipes including some history of haute cuisine, epicurian, Escoffier, Nouvelle cuisine, and fusion. We studied this in CP […]