Learning from a Master

When Marc entered my classes last year, he knew how to draw, but had yet to apply it to her planning process when preparing to create his weekly assignments. When I explained that every great chef draws their ideas out, he immediately embraced the idea. This is one of the steps Chefs take to help…

WEEK 12

Goal: Show us you know how to braise a protein

Week 11

Goal: You are the master of your grill.

Week 10

GOAL: A tender and juicy emulsion.

Week 9

WEEK 9 ROASTED PROTEIN DINNER GOAL: GBD, full dinner with sauce for 2 to 4 people. Invite friends. They will love you for it. Ask them to bring the wine. 😉 ROASTING vs BAKING Roasting: Item to be roasted it usually solid before going into oven. Think whole chicken, pot roast, etc. Item is usually lifted…

Week 7

Your Goal: Be a hero. Learn the art of braising.

Week 1

YOUR GOAL: To sauté like a rock star.

Week 6: Mid Terms

WEEK 6 MID TERMS Goal: Show us you know how to sauté a protein, make a sauce, and choose and cook appropriate accompaniments (starch and veg, or 2 veg.) Submissions: Narrative Drawing Production Sheet Flavor Journal Photos 1 plated dinner made from protein of choice with sauce, and appropriate accompaniments. HINT: Stir frying is a…

Week 5

WEEK 5 Poaching and Steaming: Goal: Control your liquids to create beautifully cooked, tender, juicy food. Julia Child’s quote, “If you are scared of butter, use cream!” What is Poaching: Poaching is cooking delicate foods in acidulated and flavored water at a temperature between 160 and 180 degrees F. The water will look still, so…

The Art of Gentle Cooking

“If you want to make good food, you can’t sleep through a dang thing, from choosing ingredients to chopping them up to cooking them well and serving them.” ~Caroline Lange

Week 4

YOUR GOAL: Extra Crispy GBD! Control that heat!