Professional Cookware Set

Brown Stock Brown Sauce – Part 4

karateman — Sun, 13 May 2012 19:33:18 +0000

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 4)

Making flaxseed crackers with Lizette Marx, Bauman College Nutrition Consultant graduate

karateman — Thu, 26 Apr 2012 19:35:09 +0000

These dehydrated non-gluten crackers are delicious and promote good health. Try them out!

The Elder Scrolls V: Skyrim Ep. 48 – Cooking with Swift – HD 720P

karateman — Mon, 09 Apr 2012 19:13:50 +0000

In this episode, Swift begins his professional cooking career with a bang. First diner? The emperor! Disclaimer / Fair Use Statement: I do NOT own any of the gameplay footage in this video; the content is owned by its respective developer. This video contains my commentary and criticisms of the game while I experience it and is meant to educate and entertain viewers. This video was recorded to promote the product included in the video and is in NO way meant to compete with the copyright holder.

Professional COOKING Large 1

karateman — Fri, 23 Mar 2012 20:14:49 +0000

Professional Cooking for Fried Rice at Booth in Bangkok (2010, December)

karateman — Tue, 06 Mar 2012 19:20:42 +0000

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Cooking with Fire – Exploring foods Hidden talents. part 1

karateman — Sat, 18 Feb 2012 22:53:05 +0000

Join John and chef on their professional cooking endeavors.

KitchenAid® 13-Cup Food Processor :30 Commercial 2011

karateman — Wed, 01 Feb 2012 20:29:50 +0000

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.

Global Academy’s Epicurean Lab

karateman — Sun, 15 Jan 2012 19:02:13 +0000

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

Basic Cuts Of Vegetables – Mirepoix

karateman — Thu, 29 Dec 2011 20:58:02 +0000

Professional cooking demo

ACI; Last Day of Basics

karateman — Mon, 12 Dec 2011 18:57:31 +0000

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.