Sustainable seafood is a hot topic right now for all chefs. When instructing culinary students in various seafood preparation aspects teachers can utilize this web site for go-to resources.
Teach students how to quickly and efficiently cut watermelon, a summer staple and nutritious power house.
A successful pairing should help enhance the flavor and texture of both the cheese and accompaniment. Let your creative and culinary senses guide you as you keep these general strategies in mind.
A meat fabrication workshop taught students how to take a steer from hindquarter and forequarter sections to primal cuts to cooked porter house steak.
Top American and French chefs share their insight and experience when highlighting how classic desserts are resurfacing, often with different presentations. And, why that is important to chef educators.