Chef-Instructor
Culinary School Topics
Thursday, April 9, 2009
Spring Cake Fashions
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Tuesday, March 17, 2009
Bright and Early Brunch
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Tuesday, February 10, 2009
February 09 Cafe Stowe Menu
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Maryland-style Seafood Cake Corn Puree and Chive Oil Chopped Salad Grilled Sirloin Steak Steak Fries, Green Beans, and Sauce Bordel...
Tuesday, December 23, 2008
International Bread Displays
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Friday, December 19, 2008
Cooking Principles - Braised Chicken and Celery
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Combining a dry heat cooking method beginning with a moist heat cooking method finish gives us a braise or stew. Braising: larger cuts,...
Sushi Variations, 12-11-08
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