Handiwork by Working with Hands
Tuesday, 04 September 2018 12:58Chefs and bakers alike learn to cook with all the body’s senses. But, is the sense of culinary touch being lost?
By Chef David Pazmiño of Newbury College
Getting Back (or Going Forward) into Metric
Tuesday, 14 August 2018 11:10Teaching the base 10 metric system to students with confidence and the right tools.
By Chef David Pazmiño of Newbury College
Teaching Artisan Bread Creation with Pineapple Juice and Time
Thursday, 31 May 2018 12:15Chef David Pazmino conveys the reality of a bread maker’s monastic life to class and students’ homes while cultivating the love of slow-risen bread.
By Chef David Pazmiño of Newbury College
Production-based Teaching Prepares Students in Soft and Hard Culinary Skills
Monday, 09 April 2018 12:15Scaffolding soft performance and organizational skills with core culinary skills allows teaching to happen in production.
By Chef David Pazmiño of Newbury College
Beyond the Basic Pastry Tool Kit
Tuesday, 27 February 2018 14:30Chef Pazmiño offers excellent suggestions for tools that go beyond the basic requirements for a pastry tool kit from a book to customized wire whisk for drizzling glazes.
By Chef David Pazmiño of Newbury College