Introduction Quick breads and fried dough are the lesson this week. My stomach is growling at me just thinking about it. 😊 The plan is...

Introduction The lesson this week is Rich Yeast Dough. We will be making Sweet Roll Dough, Croissants, and Brioche. Method of Cookery:...

Introduction Week 3 of Patisserie & Confectionary concentrates on Lean Yeast Dough. Our focus will be sponges, preferment (also known as...

Introduction This week we are learning to understand yeast doughs. We will be producing lean yeast doughs using the straight dough...

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

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

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

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

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

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 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 “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 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 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...