Alumni Spotlight: Dayjus hill

Alumni Spotlight: Dayjus hill

Alumni Spotlight: dayjus hill By Celestina Blok Dayjus Hills is a fellow graduate of The Culinary School of Fort Worth. She has been a foodie since she was eight years of age. It has been said that in every dish that you consume from her, you can taste her passion and...
Alumni Spotlight: Carlos Jimenez

Alumni Spotlight: Carlos Jimenez

Alumni Spotlight: Carlos Jimenez By Celestina Blok   For Carlos Jimenez, continuing community college just wasn’t in the cards.   The California native moved to Fort Worth five years ago with his parents after his dad found a new job in the DFW area. With a...
How to Become an Executive Chef

How to Become an Executive Chef

Are you passionate about food? Would you like to take up cooking as your career? You may want to consider becoming an executive chef. However, before you start sharpening your knives and organizing your toolkit, you need to understand what this profession entails....
HOW TO: Mother Sauces

HOW TO: Mother Sauces

What Are the 5 Mother Sauces? In French Cuisine, sauces can be divided into two groups; mother sauces or compound (small) sauces. The five classic mother sauces are bechamel, veloute, espagnole, tomato, and hollandaise. The mother sauces are considered “leading...
Maki Sushi Recipe

Maki Sushi Recipe

What is Sushi? Sushi refers to cooked or raw ish and shellfish rolled in or served on seasoned rice. Raw fish eaten without rice is called Sashimi. In Japan, the word sushi (or zushi) refers only to the flavored rice, which if combined with another ingredient, then it...