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HOW TO: Mother Sauces
CSFTW Chef Instructor Mark Hitri demonstrates the proper techniques for making the French mother sauces.
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...
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.
CSFTW Alumna Promoted To Head Chef
Tina Bible, a graduate of The Culinary School of Fort Worth, was recently promoted to head chef at the RB Golf Club & Resort in Runaway Bay, Texas. The promotion comes after working in Cocanougher managed kitchens since 2012 and starting with the RB Golf Club...
CSFTW Alumnus Starts Private Chef Business
Austin Exum, a graduate from The Culinary School of Fort Worth, has started up a business as a private chef hosting private dinners in his hometown of Paris, Texas. After graduating from The Culinary School of Fort Worth in June of 2020, Austin worked on figuring out...
CSFTW Alumnus Buys Catering Company
David Bittle, a Culinary School of Fort Worth alumnus, and his wife, Lisa, have recently purchased a catering company that they are in the process of rebranding. Bittle graduated from The Culinary School of Fort Worth in August of 2020 and knew that he wanted to work...
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...
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
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.
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...
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
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: 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.
CSFTW Alumna Promoted To Head Chef
Tina Bible, a graduate of The Culinary School of Fort Worth, was recently promoted to head chef at the RB Golf Club & Resort in Runaway Bay, Texas. The promotion comes after working in Cocanougher managed kitchens since 2012 and starting with the RB Golf Club...
The Culinary School of Fort Worth Welcomes New Alumni in December 2020
Last Saturday, The Culinary School of Fort Worth’s most recent group of graduates received their Professional Culinary certificates and American Culinary Federation certifications after completing nine months of schooling amidst a pandemic. On March 13, just three...
CSFTW Culinary Apprenticeship Featured On Fort Worth Business Press
The Culinary School of Fort Worth featured on Fort Worth Business Press. News provided by Fort Worth Business Press staff. Photo by Alyson McPhee on Unsplash. The Culinary School of Fort Worth has been approved by the American Culinary Federation Education Foundation...
CSFTW Alumna Starts A Scholarship Program
CSFTW Alumna Karen Davison featured on EINPresswire. News provided by Karen V. Davison, Professional Chef/Culinary Blogger. The Karen V. Davison Scholarship Program will offer one scholarship of $1,000 and two additional scholarships of $500 each PLANO, TEXAS, UNITED...
Saint-Emilion Hosts A Three-Night Dinner Series In Partnership With CSFTW
The Culinary School of Fort Worth and Saint-Emilion partnered together for a three-night dinner series this past weekend. The event, which ran from Thursday through Saturday, featured a high-technique Spanish inspired menu. In total, 80 seats were sold over the three...
Saint-Emilion and CSFTW Partner For A Three-Night Dinner Event
The Culinary School of Fort Worth and Saint-Emilion are partnering together for a three-night dinner series on November 19, 20, and 21 that will feature a high-technique Spanish inspired menu. Instructors and students from the CSFTW will prepare the meals for the...
CSFTW Alumnus Starts Private Chef Business
Austin Exum, a graduate from The Culinary School of Fort Worth, has started up a business as a private chef hosting private dinners in his hometown of Paris, Texas. After graduating from The Culinary School of Fort Worth in June of 2020, Austin worked on figuring out...
CSFTW Alumnus Buys Catering Company
David Bittle, a Culinary School of Fort Worth alumnus, and his wife, Lisa, have recently purchased a catering company that they are in the process of rebranding. Bittle graduated from The Culinary School of Fort Worth in August of 2020 and knew that he wanted to work...
The Culinary School of Fort Worth’s Prepared Meals Service
The Culinary School of Fort Worth has added an online ordering feature to their prepared meals service. This was the next step in what has been an ever-evolving service since the original COVID-19 restaurant restrictions were put into place mid-March. The Culinary...
The Culinary School of Fort Worth is Set to Host an ACF Practical Exam
The Culinary School of Fort Worth, in partnership with the American Culinary Federation, will be the host site for an ACF Practical Exam on February 27th, 2021. Chefs from around the state and country will participate in the event at the CSFTW to become certified by...
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