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 […]
Week 8: Advanced Sauces
After a review of sauce basics with Chef JD Loy and a discussion of classical sauces vs. modern sauces we got down to business. (In case […]
Chef Pro II: Week 7: American Regional, North and East
Pennsylvania, Vermont, Ohio, Maine, Massachusetts, Illinois, Virginia, New Jersey, Delaware, New York, Maryland and New Hampshire were the states we studied in Week 7. Lots of […]
Chef Pro II: Week 6: International, Mediterranean
We had very interesting presentations on Greece (Eric), Lebanon (Jessica), Israel, (Patti) Spain (Stephanie), Morocco (Kristin), Southern Italy (Lisa), Egypt (Callie), Southern France (Tela) and I […]
Student Supper Club: February 13, 2009
A few of us had been meeting at our homes outside of class and mentioned it to Chef Kurima. She suggested opening it up to all […]
Chef Pro II: Week 5: International Cuisine, Asia
Asian food is hard to cover in a few hours. So many countries, so many foods. We had reports on Eastern China, known for stinky tofu, […]