Chef-Instructor

Combining a dry heat cooking method beginning with a moist heat cooking method finish gives us a braise or stew. Braising: larger cuts,...

Italian style rustic flat breads: What's your favorite topping?

Foie Gras: the enlarged liver of a duck or goose Specialty of Alsace and Perigord (France) Two Lobes: split, de-vein Always take care to not...

Aspic: savory jelly traditionally produced by reducing a well made double consomme Use in proper concentrations; thinner and delicate for cu...

Todays lesson included the use of a variety of meat analogs: meat substitutes for vegetarian dining. These include Silken and Firm variatio...