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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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Melissa Austin-Weeks of Home with a Twist

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.

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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: 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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The Incredible, Barely Edible Egg

The Incredible, Barely Edible Egg

Written by Sarah Hamilton. Photos by James Creange and courtesy of Elise Bauer. “I think I better try that again,” I say as I scrape the pan of eggs directly into the trash. I’m pretty sure that is the fifth egg I have said that to today. And no, I suppose I don’t...

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A Watched Pot Never Boils

A Watched Pot Never Boils

Written by Sarah Hamilton. Photos by James Creange. A watched pot never boils, or so my grandma always said. And yet I watch. Intently, wooden spoon in hand, eagerly waiting for just the right moment to lift the lid and discover whether or not my third batch of rice...

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The Dock Gives a Scholarship to a CSFTW Student

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...

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