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How We’re Cooking Pork Tenderloin in Chef College
Cooking pork tenderloin will be the focus of our Elements of Entrée Production class today, as we’re serving 30 hungry diners using a Family Style Service in cooperation with the Hospitality class in the next room. It’s great exposure to both sides of dining room service for the students at Stratford University, because our class
How We Fry In a Pan at Cooking College
You can fry in a pan or sauté on the stove top, but knowing the differences between the two methods is an important lesson in cooking college. There are big differences between the basic cooking methods of Pan Frying and Sauté. Since we’ve already covered the two types of heat for cooking in another class,
Tips For Grilling From Culinary School
Grilling is the great male excuse. Most men could benefit from a few tips for grilling because they’re hiding behind their barbeques. Why do most men say they can cook outdoors but they can’t cook indoors? “I’m a grill master,” my father often said. But, ask him to cook a steak on the stove-top, he
How Does Food Cook?
It’s a new semester at culinary college, and the grandest question I can answer for the students is “How does food cook?” The easy answer is that food cooks when we transfer heat from a source to the food product. In the previous class I asked a similar question. “Do you know the two types
Do You Know The Two Types of Heat For Cooking?
Cooking becomes much easier when you discover that there are only two types of heat for cooking. We’re starting a new semester in culinary college, and this is the very first lesson. What type of heat you use and how you apply it to food is the basis of all cooking. My Elements of Entrée
The Great Egg Test Cracks The Case!
I’ve gathered three types of eggs for today’s Great Egg Test. If you missed the last blog post, there’s still an opportunity for you to see the Farm Eggs Challenge from the Downtown Baltimore Farmers Market. I’ve just returned from there after interviewing two egg providers. The first raises their hens in cages and feeds
The Farm Eggs Challenge: Cage or No Cage?
I love fresh farm eggs! The first time I saw and tasted the difference between a local product and a national producer’s egg, my eating habits were changed forever. This concept has been difficult to convey on a written blog, although I’m trying. Over the past 4 years I’ve created more than 500 videos and
This Chicken Kiev Recipe Was Invented in Culinary Arts School
Most home cooks would begin searching cookbooks for a Chicken Kiev recipe that met their tastes, cooking skill, and ingredients on hand. This is most often a time consuming task. Actually, it takes MORE time just to find the recipe that it would to cook this stuffed chicken entrée. In today’s Elements of Entrée Production
How to Steam Food in Culinary College
Welcome back to culinary college! Today’s lesson is How To Steam Food. I’m glad you are punctual to class because you’ll want every minute of this four and one half hour lecture and laboratory class. The students at Stratford University in Baltimore aspire to careers as professional chefs, hospitality managers, and entrepreneurs of many different
What Will Tomorrows Chefs Learn in Chef College?
Chef college is calling me…again! I’m on the same campus that inspired me to become a chef, but now I’m the one doing the teaching. Call me “Professor” if you’d like, but the correct response in this school is “Yes, Chef”! I’ve returned to my alma mater in Baltimore to help shape the minds and
