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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...
Raspberry Soufflé with Raspberry Coulis
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
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.
Episode 43: Michael Harper of Funky Picnic Brewery & Café
On this week's episode, Michael Harper (Funky Picnic Brewery & Café) joins the podcast to talk about his brewing process, where his love of beer originated, his crazy names for each beer, and a lot more!
Episode 42: David Roberson of Ben Barber Innovation Academy
On this week's episode, David Roberson (Ben Barber Innovation Academy) joins the podcast to talk about his high school BBQ competition team.
Episode 41: Emily McLaughlin of BoobieQue
On this week's episode, Dr. Emily McLaughlin (BoobieQue) joins the podcast to talk about dealing with her cancer diagnosis and how it affected her plastic surgery business as well as sparked the beginning of BoobieQue in Fort Worth.
Episode 40: CSFTW Alumna Olivia Winter of The Fort Worth Club
On this week's episode, Olivia Winter (The Fort Worth Club) joins the podcast to discuss her growing interest in the culinary arts and her first place finish at the Ben E. Keith Foods Show Student Chef Competition.
Episode 39: Max Zubboli of Zeno’s on the Square
On this week's episode, Max Zubboli (Zeno's on the Square) joins the podcast to talk about his transition from life in Italy to cooking at an Italian restaurant in Weatherford, Texas. He talks about the differences between lifestyles, the way each country handles...
Melissa Austin-Weeks of Home with a Twist
On this week's episode, Melissa Austin-Weeks (Home with a Twist) joins the show to talk about her blog site and podcast which were designed to honor her mother's recipes and traditions as well as educate young women.
Johnny Tran of The Corn Dog Guy
On this week's episode, Johnny Tran (The Corn Dog Guy) joins the podcast to discuss his food truck and his love of the vegan movement.
Drug Abuse And Mental Health in the Kitchen
On this week's episode, Chefs Maddie Sharp and Edward Gutierrez wrap up the summer series with a discussion about drug abuse and mental health in the kitchen.
Restaurant Owner/Chef Ethics Pt 2
On this week's episode, Chefs Maddie Sharp and Edward Gutierrez talk through the ethical standards that chefs and owners are held to in restaurants. This is part two of two.
Restaurant Owner/Chef Ethics Pt. 1
On this week's episode, Chefs Maddie Sharp and Edward Gutierrez talk through the ethical standards that chefs and owners are held to in restaurants. This is part one of two.
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...
Alumni Highlight: Anne Alders
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
Alumni Highlight: Aaron Austin
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...
Student Spotlight: Josh Snow
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
Student Spotlight: Meagan Binkley
Student Spotlight: Jason Avelson
Everman High School’s Advanced Culinary Class Visits The Fort Worth Club
Written by James Creange. Photos by James Creange. Culinary School of Fort Worth instructor Jason Avelson and Everman High School instructor Ms. Baker recently conducted a trip to The Fort Worth Club for Everman’s Advanced Culinary students. Hosted by Chef Tim...
Excellence is…Clean
Written by Mark Hitri. Photo by James Creange. "If you’ve got time to lean, you’ve got time to clean." As a cook I have heard this more times than I like to admit and once I became a chef have said it many times as well. Cleaning, however, should not be relegated to...
Excellence is…Hospitable
Written by Mark Hitri. Photo by James Creange. There’s no place like home. For some culinarians, the kitchen is their home away from home. As chefs, most of us get it that we are inviting the guests into our “homes” when they come to dine with us, but what about our...
Excellence is…Safe
Written by Mark Hitri. Photo by James Creange. Fire, Knives and Steam, oh my. There are many dangers in the kitchen that you need to be prepared to deal with. Having your first aid kit stocked and your MSDS handy and everyone trained on the equipment will help make it...
Excellence is…Always Learning
Written by Mark Hitri. Photo by James Creange. You can’t teach an old dog new tricks. After 20 plus years in the industry I might be what you call an old dog, but I keep trying to learn new tricks. It is easy to think you know it all after you have been doing...
Excellence Is…Asking Questions
Written by Mark Hitri. Photo by James Creange. Week 2 There are no stupid questions. One of the things that I must tell our students all of the time is to ask questions. Even though there are no stupid questions, it is important to ask the right questions. For me to...
Excellence is…?
Written by Mark Hitri. Photo by James Creange. Week 1 Excellence is…? A great question What is excellence in the culinary community? Our mission here at the Culinary School of Fort Worth is to prepare our students to exemplify excellence in the culinary community....
Making Memories
Written by Sarah Hamilton. Photos by Sarah Hamilton. “In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot, and a mom.” —Barbara Costikyan, New York Magazine. Food is intricately tied to memory. Certain smells can...
CSFTW Chef Maddie Sharp Takes Gold in Kansas City
Written by James Creange. Photos by James Creange. Getting the chance to witness someone performing at the peak of their craft is a special moment that sticks with you for the rest of your life. If you were in the building for Game 6 of the 1998 NBA Finals, you’ll...
On Your Marks, Get Set, Bake!
Written by Sarah Hamilton. Photos by CSFTW, Joshua Bousel, and Vicky Wasik. We’ve started baking this week and I couldn’t be more thrilled. As a self proclaimed sugar addict, baking has always just made me happy. I feel like baking is my love language. If someone...
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