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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...

How To: Fillet A Fish

Chef Thompson teaches the second semester students at the Culinary School of Fort Worth how to properly fillet a fish

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.

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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.

My Experience with Chinese Street Food by CSFTW Student Chef Tei Kue

Written by Tei Kue. In the mid 2000s, I did a study abroad program in Beijing, China for 12 weeks. After I toured Tiananmen Square on the day I arrived and The Forbidden City a few days later, I'd exhausted my knowledge of the must-see destinations. All of the guide...

The Veggie Trend by CSFTW Student Chef Tei Kue

Written by Tei Kue. Photos by James Creange. "If you don't know a vegetarian, you don't have enough friends in your life," Chef Instructor Mark Hitri of The Culinary School of Fort Worth told my class during a recent lecture. He was explaining the importance of his...

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: Lily Douglas

We talked to Lily Douglas about her time at the Culinary School of Fort Worth and why she wants to be a part of the culinary industry.

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.

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...

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...

A Conversation About Meal Prepping with Chef Deb Cantrell

Article by Tei Kue. Photos by Audrie Dollins Photography. Meal preparation is the practice of preparing meals to be heated up at a later date. Often, large batches will be cooked and divided into meal-sized portions to be eaten throughout the coming week. By cooking...

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...

Chef Spotlight: Certified Executive Chef Edward Gutierrez

CSFTW Chef-Instructor Edward Gutierrez's efforts towards becoming a Certified Executive Chef®. Article and photos by James Creange. After 700 hours of studying, 165 hours of cooking tests and 20 months of training, Chef Edward Gutierrez of The Culinary School of Fort...

CSFTW and TAFB Working to Reduce Food Waste by TAFB

The Culinary School of Fort Worth featured on Tarrant Area Food Bank. Article by Becca Knutson. Since January 2014, Tarrant Area Food Bank (TAFB) has operated the TAFB Learning Garden on a lot owned by Ridglea Christian Church in the Ridglea North neighborhood of Fort...

Callie Salls of Meyer & Sage by Plaid for Women

CSFTW alum Callie Salls featured on Plaid for Women. Article by Sarah Webb. Plaid: When you aren’t in the kitchen, where would we find you and what would you be doing? Callie: Drinking some vino and snacking on some appetizers at a local Fort Worth...

New Distillery in the Foundry by Fort Worth Star Telegram

CSFTW alum Markus Kypreos featured on Fort Worth Star Telegram. Article by Robert Philpot. A few years ago, the Foundry District didn’t even exist, but in a short time the development — a mix of non-chain restaurants and food shops, a record store,...

Blackland Distillery Arrives by Fort Worth Weekly

CSFTW alum Markus Kypreos featured on Fort Worth Weekly. Article by Edward Brown. Contractors were busy at work when Blackland Distillery owner Markus Kypreos and head distiller Ezra Cox met me for a tour of their new business. The main...

Grab-and-Go or Sit-and-Stay at this New Shop in the Foundry District by Fort Worth Star Telegram