Alumni Spotlight: Dayjus hill

Alumni Spotlight: Dayjus hill

By Celestina Blok One of the very first things students at the Culinary School of Fort Worth learn – soon after knife skills and the meaning of mise en place – is whether they are a “savory person” or a “sweet person.”   “I am one of those people who prefer...
Alumni Spotlight: Carlos Jimenez

Alumni Spotlight: Carlos Jimenez

By Celestina Blok Alumni Spotlight: Carlos Jimenez   For Carlos Jimenez, continuing community college just wasn’t in the cards.   The California native moved to Fort Worth five years ago with his parents after his dad found a new job in the DFW area. With a...

Maki Sushi Recipe

Maki Sushi Roll Instructions 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 rice using electric or gas rice...

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 Sugar 2 tablespoons Lemon Juice...

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 Baking powder 14 ounces...