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News from The Culinary School of Fort Worth
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Chicken Fab
Written by Sarah Hamilton. Photos courtesy of Amanda Murphy, J. Kenji Lopez, and Maangchi. No, unfortunately the fab doesn’t stand for fabulous. It is chicken fabrication this week and let’s just say I was not excited. On Sunday night, I had a nightmare about...
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...
