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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...
What Are the Skills Needed to Become a Good Sous Chef?
Becoming a sous chef is pretty exciting but, before you start to sharpen your knife, it’s a good idea to figure out if you have the right set of skills to cut it as an assistant chef. Along with excellent cooking expertise, sous chefs also need to be dedicated,...
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.
Restaurant Consumer Ethics
On this week's episode, Chefs Maddie Sharp and Edward Gutierrez are back to discuss what ethics and responsibilities a consumer has when dining at a restaurant.
What Makes a Good Restaurant?
On this week's episode, Chefs Maddie Sharp and Edward Gutierrez are back to discuss what makes a good restaurant. The answers might surprise you as they talk about way more than just the food and look at factors such as parking, cleanliness and smell.
What is a Chef?
On this week's episode, Chefs Maddie Sharp and Edward Gutierrez from The Culinary School of Fort Worth join the podcast to answer the question "what is a chef?" and to have a discussion about all of the different roles in the kitchen.
Markus Kypreos of Blackland Distillery
On this week's episode, Markus Kypreos (Blackland Distillery) joins the podcast to talk about his new distillery, how he initially got into distilling, and why he left his steady job as a lawyer.
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.
Jen Williams of JayCee Hospitality
On this week’s episode, Jen Williams (JayCee Hospitality) joins the podcast to talk about her transition from Chicago kitchens to Fort Worth kitchens. She talks about her passion for teaching young and aspiring culinarians as well as her passion for making great and beautiful food.
Kevin Davies of Hulen Mall
On this week’s episode, Kevin Davies (Hulen Mall) joins the podcast to discuss his work in transforming the food scene at the Hulen Mall. Part of that process involved bringing in David Webber (The Hot Potato) and his food truck. Together they are working to change the food culture at the Hulen Mall.
Hao Tran and Dixya Bhattarai of Hao & Dixya
On this week’s episode, Hao Tran and Dixya Bhattarai (Hao & Dixya) join the show to talk about their pop up events and to break some big news about their company at the end of the episode!
Andrew and Lisa Huszar of Tastefully Yours Catering
On this week’s episode, Andrew and Lisa Huszar (Tastefully Yours Catering) joined the show to talk about how they made their way out to Fort Worth and the events they put on with their catering company.
Ched Pagtakhan and Sam Chee of Just Encased
On this week’s episode, Ched Pagtakhan and Sam Chee (Just Encased) joined the show to talk about how/why they decided to bring craft sausages to DFW. They talked about their favorites that they serve, who handles each side of the business, and some of the difficulties of owning a food truck.
Greg Saltsman of Pearl Snap Kolaches
Greg Saltsman (Pearl Snap Kolaches) joins host James Creange to discuss how he turned his business degree into a career in the culinary industry.
The two talk about Saltsman’s start in the kolache industry and how he got the idea to bring them to Fort Worth. They also discuss how he went from operating out of someone else’s kitchen to having two locations in Fort Worth.
Scott Hackler of Halo del Santo
On this week’s episode, Scott Hackler (Halo del Santo) joins the show to talk about his salt rim mix for margarita glasses as well as his tips for running a successful small business.
Carolyn Phillips of Alchemy Pops
On this week’s episode, Carolyn Phillips (Alchemy Pops) joins the show to talk about how she turned her kickstarter campaign into a successful brick and mortar business in just four years.
Garold Larue and Jimmy Story of Avoca
On this week’s episode, Garold Larue and Jimmy Story (Avoca) join the show to discuss their process at Avoca, their future goals, and how they keep their customers so happy.
Cortney Gumbleton and Carlo Capua of Locavore
On this week’s episode, Cortney Gumbleton and Carlo Capua (Locavore) join the show to discuss their space at Locavore and how they plan to use it.
Sarah Castillo of Taco Heads
On this week’s episode, Sarah Castillo (Taco Heads) joins the podcast to discuss her restaurant, how she got started, and where she plans to go from here.
Michael Crain of Midici
On this week’s episode, Michael Crain (Midici) joins the podcast to discuss his restaurant Midici and his charity Foodie Philanthropy.
Chef Juan Rodriguez of Magdalena’s Catering & Events
On this week’s episode Chef Juan Rodriguez (Magdalena’s Catering & Events) joins host James Creange to discuss his catering business. They talk about how he left the restaurant industry and started Magdalena’s from the ground up as well as his “secret” dinners hosted each month.
Brandon and Angie Moors of FunkyTown Donuts
Brandon and Angie Moors join host James Creange to talk about their bakery FunkyTown Donuts. They talk about their current location, their pending expansion, and some of the difficulties that come along with trying to run a small business.
Author Celestina Blok
Author and CSFTW graduate Celestina Blok joins the podcast to talk about her book Lost Restaurants of Fort Worth. She also talks about her time in culinary school and the things she looks for in new restaurants.
Chef Jeff Williams of Taste Community Restaurant
Chef Jeff Williams (Taste Community Restaurant) joins host James Creange to talk about his pay-what-you-can restaurant concept.
They discuss some of the challenges with running this type of establishment but also the many rewards.
Chef Marcus Paslay of Clay Pigeon and Piattello
Chef Marcus Paslay (Clay Pigeon and Piattello) joins host James Creange to discuss his career spanning from traveling across the country working in different restaurants to opening two very successful restaurants in Fort Worth.
The two also talk about the kind of kitchen Paslay runs, how he balances out a family life with his work life, and his plans for the future.
Russell Kirkpatrick of Reata Restaurant
Russell Kirkpatrick (Reata Restaurant) joins host James Creange to talk about his 13 years with the Reata Restaurant in Fort Worth. He discusses his “Swiss Army Knife” role in the restaurant as its general manager as well as his role with the Fort Worth Food and Wine Festival. He also talks about how he balances his home life as a husband and father with his demanding work schedule.
Chef Jon Bonnell of Bonnell’s, Waters, & Buffalo Bros
Chef Jon Bonnell (Bonnell’s, Waters, Buffalo Bros) joins host James Creange to discuss how he got his start, how he has chosen to define himself in the industry, and where he plans to go from here.
The two discuss Bonnell’s early days, what it was like to bring a seafood restaurant to Fort Worth, how he handles criticism, and much more.
Alumni Spotlight: Kaleb Krueger
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 Kaleb Krueger, a graduate from The Culinary School of Fort Worth in May 2021. CSFTW: What made you...
Alumni Spotlight: Brianna Hodges
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 Brianna Hodges, a graduate from The Culinary School of Fort Worth in August 2020. CSFTW: Who were some...
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...
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...
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...
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...
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...
CSFTW Alumna Teaches Classes At Young County Jail
Neri Gonzalez, an alumna of The Culinary School of Fort Worth, already owned her own restaurant (which we spotlighted in 2020) when she enrolled in the school. She attended culinary school with the simple goal of growing her business and learning more about the back...
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...
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...
CSFTW Alumna Becomes Partner and Head Chef
Brittany Cantrell, an alumna of The Culinary School of Fort Worth, has recently become the partner of a revamped restaurant and will turn ownership within the next month. She will be the Head Chef at this restaurant and be a part of designing their new kitchen and...
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...
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: 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...
FROM CAREER BURNOUT TO THE FRONT BURNER IN THE FOOD INDUSTRY
In the upcoming weeks, we will be highlighting some of our instructors, current students, and alumni and telling their stories of successes, aspirations, and inspiration. We recently had a chance to sit down and talk with one of our current culinary students, Andrew...
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 Chefs and Students Prepare Food for Sake Tasting Event
Last Thursday night, The Culinary School of Fort Worth took part in a sake tasting event that was hosted by the Sanders Travel Center and Fort Worth Sister Cities International. The event was designed to feature sake from the Asahi Syuzo brewery in Nagaoka, Japan....
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...
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®...
CSFTW Chef Mark Hitri Awarded His CEC® Certificate
When Culinary School of Fort Worth Chef Instructor Mark Hitri was granted his Certified Executive Chef ® (CEC®) award by the American Culinary Federation (ACF) earlier this year, it meant more than just a piece of paper that would go in a frame above his desk. It was...
The Culinary School of Fort Worth Partners with American Public University System
The Culinary School of Fort Worth (CSFTW) is excited to announce a new partnership with American Public University System (APUS). APUS is known for providing high quality, affordable education with 100% of classes online and monthly program starts. What this means for...
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...
The Culinary School of Fort Worth at Granbury Wine Walk
The Culinary School of Fort Worth Chef Instructors Mark Hitri and Ethan Starr helped to kick off the Granbury Wine Walk weekend by running a booth at last night’s VIP “Sip & Savor” event. The sold out event, which featured Texas winemakers, chefs, musicians, and...
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...
CSFTW Alumna Becomes Partner and Head Chef
Brittany Cantrell, an alumna of The Culinary School of Fort Worth, has recently become the partner of a revamped restaurant and will turn ownership within the next month. She will be the Head Chef at this restaurant and be a part of designing their new kitchen and...
Fort Worx Program Launches to Teach Skills for Professional Kitchens By Fort Worth Magazine
CSFTW-sponsored Fort Worx program featured on Fort Worth Magazine. Written by Samantha Calimbahin. Photo by Ross Reitzhammer. There's a new program for locals looking to sharpen their kitchen skills for an eventual career in the food service industry — and it gives...
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