Professional Cookware Set

Archive for the ‘Professional cooking’ Category

Join John and chef on their professional cooking endeavors.

Learn more at www.kitchenaid.com Features the revolutionary external blade control of the ExactSlice™ System. Precisely slices from thick to thin—a first in food processors.

Take a sneak peek into Global Academy’s Science Department, the Epicurean Lab. The Lab’s mission is to explore cutting edge professional cooking in order to eventually share this information through classes and collaborations with chefs, food professionals, educational institutions and purveyors. Learn more about the Epicurean Lab — epicureanlab.com

Professional cooking demo

Last day of Basics for a new class at the Arizona Culinary Institute. Basic Culinary Arts I | 5 Credits (3 weeks / 105 hours) Students are given a thorough introduction into the basic skills, techniques, concepts and theory involved in professional cooking. Emphasis is given to Classical French Cooking Theory including The Principles of Escoffier, The Mother Sauces, and a variety of traditional and modern preparation techniques. Students are taught proper knife skills and handling, safety and sanitation including ServSafe Certification. Class is theory and practical.

www.catalinaop.com Collaboration Kitchen July 2010 event with guest chef Amy DiBiase. Catalina Offshore Products puts on monthly cooking demo to promote sustainable food sources around the area. Seafood Best Seafood Grouper California Seafood California Fish Fresh Seafood Wasabi Sushi Sashimi Top Chef Navy chef Famous Chef Cooking tips Cooking Tutorial How To Cook Seafood Professional Cooking Tutorial Professional Chef

Professional cooking tips for insuring a perfect hamburger

Learn to use these five herbs instead of salt and pepper. Chef Bill Telepan explains.

This video outlines an absolute essential cooking process for what is probably the most prepared stock in professional cooking. The principals demonstrated here can be applied to most stock making formulas. (Part 3)

Monkfish, the poor man’s lobster, larded with braised pork belly and braised in a redwine fish stock…….. lecker