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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: Robbie Ross

Alumni Spotlight: Robbie Ross

Written by James Creange. I recently had a chance to catch up with CSFTW alum Robbie Ross. Robbie graduated from The Culinary School of Fort Worth in May of 2018, and, until recently, worked as a lead line cook at The Fort Worth Club.  Robbie’s love of food began...

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Alumni Spotlight: Jonathan Daniels

Alumni Spotlight: Jonathan Daniels

Written by James Creange. Photos by James Creange and Jonathan Daniels. When talking with Jonathan Daniels, The Culinary School of Fort Worth alum and operational chef at Butler’s Cabinet, the first thing that becomes abundantly clear is his passion for food. If given...

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Alumni Spotlight: Monte Berry

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...

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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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2020 Constitution Day Hot Dog/Corn Dog Cook Off

2020 Constitution Day Hot Dog/Corn Dog Cook Off

The Culinary School of Fort Worth celebrated September 17th’s Constitution Day with a hot dog/corn dog cookoff competition. Five students showed off their cooking skills on Facebook Live while competing for a grand prize of two cookbooks and the coveted hot dog...

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An Excellent Kitchen is… Sharp

An Excellent Kitchen is… Sharp

Written by CSFTW Chef Mark Hitri. Photo by James Creange A sharp knife is a safe knife… a dull knife is a dangerous knife. It has been said that if you have six hours to chop down a tree, spend the first four sharpening your ax. The knife is one of the primary tools...

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