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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.
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.
Josie Villa-Singleton of Eat This Fort Worth
On this week's episode, Josie Villa-Singleton joins the podcast to talk about her work with Eat This Fort Worth as well as her new project hosting taco tours!
Jack Parsons of Snooze, an AM Eatery
This week, Jack Parsons (Snooze: an AM Eatery) joins the podcast to talk about his restaurant and his work in the Fort Worth community.
“The Butter Chicken Lady” Urvashi Pitre
This week, we are running an episode from the TCU Magazine Podcast which is also hosted by James Creange. He was joined by Urvashi Pitre ("The Butter Chicken Lady"), a DFW home cook who has written 5 cookbooks and has a large number of YouTube and Facebook videos...
Ginger Blazek of Zenzero
On this week's episode, Ginger Blazek (Zenzero) joined the podcast to talk about deciding to change careers and shift her focus to the culinary industry. She talked about how her restaurant is a reflection of her home life, her love for pastry from a young age, her...
Trent and Dena Shaskan of Mockingbird Food Co. and Icon Bread
On this week’s episode, Trent and Dena Shaskan (Mockingbird Food Co. and Icon Bread) join the podcast to discuss their roles in the upcoming Fort Worth Food and Wine Festival. They also talk about their work at the farmer’s market and their catering business.
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Making Memories
Written by Sarah Hamilton. Photos by Sarah Hamilton. “In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot, and a mom.” —Barbara Costikyan, New York Magazine. Food is intricately tied to memory. Certain smells can...
CSFTW Chef Maddie Sharp Takes Gold in Kansas City
Written by James Creange. Photos by James Creange. Getting the chance to witness someone performing at the peak of their craft is a special moment that sticks with you for the rest of your life. If you were in the building for Game 6 of the 1998 NBA Finals, you’ll...
On Your Marks, Get Set, Bake!
Written by Sarah Hamilton. Photos by CSFTW, Joshua Bousel, and Vicky Wasik. We’ve started baking this week and I couldn’t be more thrilled. As a self proclaimed sugar addict, baking has always just made me happy. I feel like baking is my love language. If someone...
“She’s a Fish Killer”
Written by Sarah Hamilton. Photos by James Creange and courtest of J. Kenji López. So you know the chef on the little mermaid who turns into an absolute madman trying to get the lovable crab onto his menu? I have found him to be strangely relatable this week as we...
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...
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...
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