Introduction I don’t even know where to begin with this introduction. From what we learned in lecture this week molecular gastronomy is...

Introduction This week we will be attending class in the meat lab. Below are our learning objectives for this week’s module, as well as...

Introduction Forcemeat and Terrine…doesn’t sound that appealing, does it? 😊 Forcemeat is actually something we eat a lot of. Think...

Introduction Cheese please! This week we are creating Chevre, also known as goat cheese. We will also be working on other fermented dairy...

Introduction Week 6 is all about fermentation…no not the alcoholic kind. 😊 We are learning about the process of fermentation that occurs...

Introduction This week’s lab consists of fish and shellfish cookery. The dishes we will be creating are Crab Cakes, Fish en Papillote...

Introduction We are all about being plant forward this week. That’s not to say we will not have any meat or meat products in our dishes,...

Introduction Hors oeuvres, Appetizers, and Canapés are the star of the show this week! Who doesn’t love a tiny little bite of goodness to...

Introduction Advance Soups and Bisques…what in the world is that even supposed to be? We’re working on cold soup this week and...

Introduction This week we are continuing our study of Garde Manger with a focus on Charcuterie & Sausage. Method of Cookery: Charcuterie…...

Introduction This week our culinary module is Garde-Manger, Cured & Smoked Meats. Method of Cookery: “Garde Manger is a cook who...