by Chef Todd | Aug 14, 2012 | cookery course
I know how to cut vegetables. Trust me, I do. Early in my career I was a lowly prep cook. I was part of a very large system, at a very large kitchen, that fed 15,000 people TWICE a day! My job was to cut vegetables, all day every day. I did this for months! From...
by Chef Todd | May 16, 2012 | cookery course
Cooking pork tenderloin will be the focus of our Elements of Entrée Production class today, as we’re serving 30 hungry diners using a Family Style Service in cooperation with the Hospitality class in the next room. It’s great exposure to both sides of dining room...
by Chef Todd | Apr 10, 2012 | cookery course
Most home cooks would begin searching cookbooks for a Chicken Kiev recipe that met their tastes, cooking skill, and ingredients on hand. This is most often a time consuming task. Actually, it takes MORE time just to find the recipe that it would to cook this stuffed...