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News from The Culinary School of Fort Worth
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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...
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...
