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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.

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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 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...

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 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

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...

Q&A with CSFTW Chef Instructor Rosemary Pagtakhan

Chef Rosemary Pagtakhan 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? My parents owned a...

Q&A with CSFTW Program Director Ethan Starr

Chef Ethan Starr is the Program Director 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 was going to school at...

CSFTW Hosts ACF Certification Exam Event

Last Saturday, The Culinary School of Fort Worth hosted an American Culinary Federation (ACF) certification examination event for eight culinary candidates. The exam featured 5 candidates for Certified Executive Chef (CEC®) and one each for Certified Working Pastry...