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See What’s Cooking at The CSFTW

Maki Sushi Recipe

Maki Sushi Roll Instructions https://youtu.be/N1llpUR9FT0 For The Sushi Rice Ingredients Short Grain RiceSeasoned Rice Vinegar Wash rice thoroughly through fine strainer or rice net.  Rinse until water begins to run clear with no residual starch ‘clouds’.Cook...

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Herbed Country Biscuits

Yield: 14 Large Biscuits Method: Biscuit Ingredients   2 oz fresh assorted herbs (basil, sage, chives, thyme and tarragon work best) 2 1/2 pounds All-purpose flour 3/4 ounce Salt 2 ounces Granulated sugar 2 ounces...

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Fresh Pasta

Basic Egg Pasta 8 ounces of all-purpose flour or 00 flour 2 whole eggs Water as needed 1 tsp Olive Oil Flavored Pastas 1 ounce of carrot, beet, spinach depending on what flavor or color you desire. Instructions When making basic pasta by...

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Seafood Extravaganza Bloody Mary

Seafood Extravaganza Bloody Mary

Base Ingredients 8 ounces premium tomato juice 1 teaspoon horseradish 5 drops of scorpion brand hot sauce 1 quarter lime 1/8 teaspoon fennel Pollen 1/8 teaspoon cracked black pepper 1/8 teaspoon cardamom Smoked paprika salt 2 tablespoons smoked paprika 1 tablespoon...

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Beef Consommé

Beef Consommé

Ingredients 10 egg whites 2 lbs. beef, ground 1 lb. Mirepoix 12 oz. tomatoes, fresh (seeded and diced) 2 qt. Beef Broth 2 ea. Onion Brûlé Sachet 2 bay leaves, dried ½ tsp thyme, dried whole ½ tsp pepper, whole black 8 sprigs parsley, fresh 2 cloves, whole Garnish ½...

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Braised Lamb Shank

Braised Lamb Shank

Ingredients yields 8 servings 6 lb lamb shanks, 1 pound (455 g) each kosher salt, to taste freshly ground black pepper, to taste 2 tablespoons canola oil 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut 1 medium white onion, minced 2 stalks celery,...

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Bordelaise Sauce

Bordelaise Sauce

Ingredients 3/4 cup dry red wine 2 shallots (finely chopped) 1/4 teaspoon dried thyme 1 bay leaf 2 cups beef stock Salt (to taste) Ground black pepper (to taste) 1 teaspoon butter (cold) Directions Gather the ingredients. In a small saucepan, place the red...

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Creamy Deviled Eggs

Creamy Deviled Eggs

Yield: 8 servings Ingredients   8 large eggs  1/3 cup Light mayonnaise  1 tbsp Dijon mustard  1 tsp White-wine vinegar  1 tbsp Shallot, minced  ¼ tsp Hot sauce (i.e. Tabasco)  Coarse salt and ground pepper  Paprika (for...

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The Culinary School of Fort Worth has a passion for promoting the local food and beverage scene in Fort Worth. This podcast and blog site was created by the school as an avenue to showcase the many great restaurateurs and business minds in the area while also providing a learning tool for future chefs. We thank you for joining us on this journey into the minds of the people who make Fort Worth great.

Alumni Spotlight: Olivia Martin

Alumni Spotlight: Olivia Martin

As we continue our series of highlighting our instructors, students, and alumni by telling their stories of successes, aspirations, and inspiration, we sat down with Olivia Martin, a 2020 graduate from The Culinary School of Fort Worth. CSFTW: How did you get started...

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Alumni Spotlight: Tarrell Demps

Alumni Spotlight: Tarrell Demps

As we continue our series of highlighting our instructors, students, and alumni by telling their stories of successes, aspirations, and inspiration, we sat down with Tarrell Demps, a graduate from The Culinary School of Fort Worth in August 2020. CSFTW: What initially...

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Alumni Spotlight: Barry Kammer

Alumni Spotlight: Barry Kammer

As we continue our series of highlighting our instructors, students, and alumni by telling their stories of successes, aspirations, and inspiration, we sat down with Barry Kammer, a graduate from The Culinary School of Fort Worth in May of 2021. CSFTW: How did you get...

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Alumni Spotlight: Kali McDermett

Alumni Spotlight: Kali McDermett

As we continue our series of highlighting our instructors, students, and alumni by telling their stories of successes, aspirations, and inspiration, we sat down with Kali McDermett, a graduate from The Culinary School of Fort Worth in May 2021. CSFTW: How did you get...

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Alumni Spotlight: Michael Thibodeau

Alumni Spotlight: Michael Thibodeau

As we continue our series of highlighting our instructors, students, and alumni by telling their stories of successes, aspirations, and inspiration, we sat down with Michael Thibodeau, a graduate from The Culinary School of Fort Worth in May 2020. CSFTW: How did you...

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Alumni Spotlight: Joe Howard

Alumni Spotlight: Joe Howard

As we continue our series of highlighting our instructors, students, and alumni by telling their stories of successes, aspirations, and inspiration, we sat down with Joe Howard, a graduate from The Culinary School of Fort Worth in May of 2021. Joe is now a part of...

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Alumni Spotlight: Ben Smith

Alumni Spotlight: Ben Smith

As we continue our series of highlighting our instructors, students, and alumni by telling their stories of successes, aspirations, and inspiration, we sat down with Ben Smith, a graduate from The Culinary School of Fort Worth in August 2020. CSFTW: How did you get...

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Alumni Spotlight: Mary Katherine Odom-Endel

Alumni Spotlight: Mary Katherine Odom-Endel

For Mary Katherine Odom-Endel, an alumna of The Culinary School of Fort Worth, her talents in the kitchen were clear from a young age. “I have always been in the kitchen,” Mary Katherine said. “My mother, Sheri, is an excellent cook and always encouraged my siblings...

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Student Spotlight: Edgar Vasquez

Student Spotlight: Edgar Vasquez

As we continue our series of highlighting our instructors, students, and alumni by telling their stories of successes, aspirations, and inspiration, we sat down with Edgar Vasquez, a current student at The Culinary School of Fort Worth who will be graduating in the...

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Student Spotlight: Neri Gonzalez

Student Spotlight: Neri Gonzalez

Written by James Creange. Photos courtesy of Neri's on the Square. The first time I walked into Neri’s on the Square in Jacksboro, I felt like I was walking into my own home for dinner. The decor was inviting, the lighting was perfect, and the staff could not have...

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Real Love and Gingerbread

Real Love and Gingerbread

Written by Sarah Hamilton. Photos by James Creange. Before we left on holiday in December, the school decided to have a gingerbread contest. It was a three day workshop where Chef showed us some techniques on building a gingerbread house and then the houses were...

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Student Spotlight: Phillip Johnson

Student Spotlight: Phillip Johnson

Phillip Johnson, a fourth semester student at The Culinary School of Fort Worth, picked culinary arts as a career because he saw a promising future in the industry. While serving in the military, Johnson knew that he needed to start learning a trade that could sustain...

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Inaugural Fort Worx Dinner

Inaugural Fort Worx Dinner

The inaugural Fort Worx Showcase Dinner took place at Taste Community Restaurant in Fort Worth on Thursday night. Fort Worx is a tuition-free, accelerated, food service job training program that provides paid work experience while apprentices earn an American Culinary...

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CSFTW’s Summer Culinary Educator’s Workshop

CSFTW’s Summer Culinary Educator’s Workshop

The Culinary School of Fort Worth completed their second annual Summer Culinary Educators Workshop last month. This year’s workshop consisted of three cohorts of educators and 35 participants in total. All educators completed 30 hours of American Culinary Federation®...

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Q&A with CSFTW Chef Instructor Denise Fullmer

Q&A with CSFTW Chef Instructor Denise Fullmer

Chef Denise Fullmer is a chef instructor for The Culinary School of Fort Worth. We did a Q&A with her to get to know her a little better! Here’s what she had to say: Why did you get started in the culinary field? What was your first job? I am the youngest of five...

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Q&A with CSFTW Chef Instructor Mark Hitri

Q&A with CSFTW Chef Instructor Mark Hitri

Chef Mark Hitri is a chef instructor for The Culinary School of Fort Worth. We did a Q&A with him to get to know him a little better! Here’s what he had to say: Why did you get started in the culinary field? What was your first job? I started at a Dairy Queen in...

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