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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.
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.
An Excellent Kitchen is… Sharp
Written by CSFTW Chef Mark Hitri. Photo by James Creange A sharp knife is a safe knife… a dull knife is a dangerous knife. It has been said that if you have six hours to chop down a tree, spend the first four sharpening your ax. The knife is one of the primary tools...
An Excellent Kitchen is…Hard
Written by CSFTW Chef Mark Hitri. Photo by James Creange. Do what you love, and you’ll never have to work a day in your life. Whoever said that never loved cooking. Because cooking is not just work; it’s hard work. Long hours, cramped kitchens, weekends, and...
Excellence is…reality
Written by Chef Mark Hitri. Photo by James Creange. As seen on TV…or is it? Cooking shows have been a blessing and a curse for our industry. I can remember when you could only cook steaks and baked potatoes in this town (maybe an exaggeration but only slightly). When...
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. Bradley recently conducted a trip to The Fort Worth Club for Everman’s Culinary Arts 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....
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