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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
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.
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.
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CSFTW Continues Partnership With ISDs Across Texas
The Culinary School of Fort Worth is excited to announce it’s continued partnership with Independent School Districts across Texas by hosting their second annual Culinary Educators Summer Workshop. The CSFTW will be hosting two 6-day workshops for culinary educators...
CSFTW Alumna Promoted To Head Chef
Tina Bible, a graduate of The Culinary School of Fort Worth, was recently promoted to head chef at the RB Golf Club & Resort in Runaway Bay, Texas. The promotion comes after working in Cocanougher managed kitchens since 2012 and starting with the RB Golf Club...
The Culinary School of Fort Worth Welcomes New Alumni in December 2020
Last Saturday, The Culinary School of Fort Worth’s most recent group of graduates received their Professional Culinary certificates and American Culinary Federation certifications after completing nine months of schooling amidst a pandemic. On March 13, just three...
CSFTW Culinary Apprenticeship Featured On Fort Worth Business Press
The Culinary School of Fort Worth featured on Fort Worth Business Press. News provided by Fort Worth Business Press staff. Photo by Alyson McPhee on Unsplash. The Culinary School of Fort Worth has been approved by the American Culinary Federation Education Foundation...
CSFTW Alumna Starts A Scholarship Program
CSFTW Alumna Karen Davison featured on EINPresswire. News provided by Karen V. Davison, Professional Chef/Culinary Blogger. The Karen V. Davison Scholarship Program will offer one scholarship of $1,000 and two additional scholarships of $500 each PLANO, TEXAS, UNITED...
Saint-Emilion Hosts A Three-Night Dinner Series In Partnership With CSFTW
The Culinary School of Fort Worth and Saint-Emilion partnered together for a three-night dinner series this past weekend. The event, which ran from Thursday through Saturday, featured a high-technique Spanish inspired menu. In total, 80 seats were sold over the three...
Saint-Emilion and CSFTW Partner For A Three-Night Dinner Event
The Culinary School of Fort Worth and Saint-Emilion are partnering together for a three-night dinner series on November 19, 20, and 21 that will feature a high-technique Spanish inspired menu. Instructors and students from the CSFTW will prepare the meals for the...
CSFTW Alumnus Starts Private Chef Business
Austin Exum, a graduate from The Culinary School of Fort Worth, has started up a business as a private chef hosting private dinners in his hometown of Paris, Texas. After graduating from The Culinary School of Fort Worth in June of 2020, Austin worked on figuring out...
CSFTW Alumnus Buys Catering Company
David Bittle, a Culinary School of Fort Worth alumnus, and his wife, Lisa, have recently purchased a catering company that they are in the process of rebranding. Bittle graduated from The Culinary School of Fort Worth in August of 2020 and knew that he wanted to work...
The Culinary School of Fort Worth’s Prepared Meals Service
The Culinary School of Fort Worth has added an online ordering feature to their prepared meals service. This was the next step in what has been an ever-evolving service since the original COVID-19 restaurant restrictions were put into place mid-March. The Culinary...
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