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Souffle Ingredients 1/4 cup Softened butter ½ cup Granulated sugar 1 cup Raspberries 2 tablespoons Raspberry Liquor (Chambord) 5 Egg whites, room temp 1 pinch Cream of Tartar ¾ cup Sugar Coulis Ingredients 2 cups Raspberry puree ½ cup...

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...

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...

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...

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...

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,...

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...

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...

How To: Fillet A Fish

Chef Thompson teaches the second semester students at the Culinary School of Fort Worth how to properly fillet a fish

Deb Cantrell of Savor Culinary Services

On this week's episode, Deb Cantrell (Savor Culinary Services) joins the podcast to talk about her meal delivery and catering company. She also talks about dietary needs and some ways in which people are working towards combating their food intolerances.

Josie Villa-Singleton of Eat This Fort Worth

On this week's episode, Josie Villa-Singleton joins the podcast to talk about her work with Eat This Fort Worth as well as her new project hosting taco tours!

Jack Parsons of Snooze, an AM Eatery

This week, Jack Parsons (Snooze: an AM Eatery) joins the podcast to talk about his restaurant and his work in the Fort Worth community.

“The Butter Chicken Lady” Urvashi Pitre

This week, we are running an episode from the TCU Magazine Podcast which is also hosted by James Creange. He was joined by Urvashi Pitre ("The Butter Chicken Lady"), a DFW home cook who has written 5 cookbooks and has a large number of YouTube and Facebook videos...

Ginger Blazek of Zenzero

On this week's episode, Ginger Blazek (Zenzero) joined the podcast to talk about deciding to change careers and shift her focus to the culinary industry. She talked about how her restaurant is a reflection of her home life, her love for pastry from a young age, her...

Trent and Dena Shaskan of Mockingbird Food Co. and Icon Bread

On this week’s episode, Trent and Dena Shaskan (Mockingbird Food Co. and Icon Bread) join the podcast to discuss their roles in the upcoming Fort Worth Food and Wine Festival. They also talk about their work at the farmer’s market and their catering business.

Crystal Vastine of Fort Worth Foodie

On this week’s episode Crystal Vastine (Fort Worth Foodie) joins the podcast to discuss her beginnings with the magazine and transition into using FW Foodie as a social media platform. She also talks about some local restaurants and her involvement with Cooking Matters and the FW Food and Wine Festival.

Hans Muller of Swiss Pastry Shop

On this week's episode, Hans Mueller (Swiss Pastry Shop) joins the podcast to discuss his father's legacy, his own struggle of making a name for himself, some of the highs and lows of the Swiss Pastry Shop, and a lot more! He also talked about his upcoming...

Shawn Kidwell and Nic Stolz of Cowtown Brewing Co

On this week's episode, Shawn Kidwell and Nic Stolz (Cowtown Brewing Company) join the podcast to discuss their brand new Fort Worth brewery. We talked about the logistics of both opening a brewery and actually brewing beer. Shawn and Nic shared some of their favorite...

Adrian Verdin of Hospitality Alliance

On this week’s episode, Adrian Verdin (Hospitality Alliance) talked about his work with creating the Food Hall at Crockett Row. From acai bowls to pizza to lobster rolls, the food hall has something for everybody. They also have craft drinks and a new concept coming soon. Meet the man who helped put it all together.

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Alumni Highlight: Anne Alders

We talked to recent graduate Anne Alders (CSFTW ’18) about her time at The Culinary School of Fort Worth, what she plans to do after, and her favorite parts about being in the kitchen.

Alumni Spotlight: Monte Berry

Monte Berry, a graduate from the Culinary School of Fort Worth in 2017, got his start in the culinary industry because he was looking for something new in his life. After graduating high school in 2014, Berry decided that he was going to work at his grandmother’s...

Alumni Highlight: Lorna Benes

We talked to Lorna Benes about volunteering for Taste Community Kitchen and Cuisine for Healing as well as her experience at the Culinary School of Fort Worth.

Alumni Highlight: Aaron Austin

We talked to Aaron Austin about being the Executive Chef at Vintage Grill and Car Museum as well as his experience at the Culinary School of Fort Worth.

The Veggie Trend by CSFTW Student Chef Tei Kue

Written by Tei Kue. Photos by James Creange. "If you don't know a vegetarian, you don't have enough friends in your life," Chef Instructor Mark Hitri of The Culinary School of Fort Worth told my class during a recent lecture. He was explaining the importance of his...

Student Spotlight: Josh Snow

We talked to Josh Snow about his time at the Culinary School of Fort Worth and his post-grad plans.

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...

Student Spotlight: Lily Douglas

We talked to Lily Douglas about her time at the Culinary School of Fort Worth and why she wants to be a part of the culinary industry.

Student Spotlight: Meagan Binkley

We talked to Meagan Binkley about her time at the Culinary School of Fort Worth and why she wants to be a part of the culinary industry.

Student Spotlight: Jason Avelson

We talked to Jason Avelson about his time at the Culinary School of Fort Worth and why he wants to be a part of the culinary industry.

The Dock Gives a Scholarship to a CSFTW Student

Brett Curtis, owner of The Dock, gave a scholarship to CSFTW student Christian Aparicio. Article and photos by James Creange. Brett Curtis, owner of The Dock food truck and restaurant, got his education at culinary school and wanted to give back to the next generation...

Chef Spotlight: Certified Executive Chef Edward Gutierrez

CSFTW Chef-Instructor Edward Gutierrez's efforts towards becoming a Certified Executive Chef®. Article and photos by James Creange. After 700 hours of studying, 165 hours of cooking tests and 20 months of training, Chef Edward Gutierrez of The Culinary School of Fort...

CSFTW and TAFB Working to Reduce Food Waste by TAFB

The Culinary School of Fort Worth featured on Tarrant Area Food Bank. Article by Becca Knutson. Since January 2014, Tarrant Area Food Bank (TAFB) has operated the TAFB Learning Garden on a lot owned by Ridglea Christian Church in the Ridglea North neighborhood of Fort...

Callie Salls of Meyer & Sage by Plaid for Women

CSFTW alum Callie Salls featured on Plaid for Women. Article by Sarah Webb. Plaid: When you aren’t in the kitchen, where would we find you and what would you be doing? Callie: Drinking some vino and snacking on some appetizers at a local Fort Worth...

New Distillery in the Foundry by Fort Worth Star Telegram

CSFTW alum Markus Kypreos featured on Fort Worth Star Telegram. Article by Robert Philpot. A few years ago, the Foundry District didn’t even exist, but in a short time the development — a mix of non-chain restaurants and food shops, a record store,...

Blackland Distillery Arrives by Fort Worth Weekly

CSFTW alum Markus Kypreos featured on Fort Worth Weekly. Article by Edward Brown. Contractors were busy at work when Blackland Distillery owner Markus Kypreos and head distiller Ezra Cox met me for a tour of their new business. The main...

Grab-and-Go or Sit-and-Stay at this New Shop in the Foundry District by Fort Worth Star Telegram

CSFTW alum Callie Salls featured on Fort Worth Star Telegram. Article by Celestina Blok. Grabbing a healthy lunch or dinner to-go is about to get a whole lot easier thanks to chef and caterer Callie Salls, who’s opening her first storefront, Meyer & Sage, late...

Meet Samuel Chee and Ched Pagtakhan by Voyage Dallas

CSFTW Instructor Ched Pagtakhan featured on Voyage Dallas. Article by Voyage Dallas. Today we’d like to introduce you to Samuel Chee and Ched Pagtakhan. The story begins almost 3 years ago. Ched and Sam were chatting about starting a food truck in Chicago. It was...

How to Build a Charcuterie Board by Home with a Twist

CSFTW alum Callie Salls featured on Home with a Twist. Article by Melissa Austin-Weeks. What is Meyer & Sage and how did you get started? Meyer & Sage is a chef-driven weekly meal delivery service. We also provide boutique catering services and custom grazing...

Meet Monte Berry of That’s The Cake Bakery by Voyage Dallas