Introduction You can’t go wrong with a spectacular steak. Most of my class is excited about the onion rings as well, but…well…you know my...

Introduction Indian cuisine…Oh…My…Goodness!!! I swear my mouth feels like the Hoover Dam right now from holding back the saliva that is...

Introduction Braising is the name of the game this week. We will be making Chicken Fricassee, Broccoli Amandine, and Rice Pilaf. I really...

Introduction I like to call this week “Get in My Belly” week. 😊 You can’t go wrong with pan fried chicken, and that’s the star of our...

Introduction “This week we are poaching seafood which is a moist cooking method using convection heat and is a quick method of cooking...

Introduction For week 8 we are making broiled cod…the recipe calls for seabass, but we’re using cod as a substitute…hollandaise sauce,...

Introduction We are continuing dry cooking methods this week with a focus on Sauté. Method of Cookery: Pork and Dry Cooking Methods:...

Introduction The Mother Sauces, Poultry I and Dry Cooking Methods: Roasting and Baking This week is what I like to call “Down Home...

Introduction Perfect for the changing of the seasons, we’re making Chicken Stock, Beef Consommé, and that oh so delicious Creamy Tomato...

Introduction This week our culinary module is Stocks & Soups I: Vegetable Stock, Brown Stock, and Soups. Method of Cookery: This week...