FCI Menu Project - Venezuelan Food Refined: La Reina Refinada

(The Refined Queen) The second course from my FCI Menu Project. La Reina Pepiada, or the voluptuous queen, is one of the most po...

FCI Menu Project - Venezuelan Cuisine Refined: Cachapa Crêpes

The first course from my FCI Menu Project. This dish was inspired by two dishes that I loved to get on road trips when I was...

My Tips for Culinary School Students

Now that culinary school is all wrapped up, I'll pass on few little tips and insights I picked up along way for future culinary stud...

Culinary School Confidential: The Finish Line

With my time in the kitchen wrapped up, the finish line was within view. The only thing standing between me and my toque was the final....

Culinary School Confidential: Levels 5 & 6 – Miles 21 to 26

My class on our last day in the kitchen. A few years ago I ran the Los Angeles Marathon.  It was hard, but most of the route was be...

Culinary School Confidential: Level 4 - World Street Food Buffet

  My group's second buffet was really a labor of love. We were allowed some creativity on this one. As a group we had to come up wit...

Culinary School Confidential: Level 4 - Charcuterie Buffet

In addition to Family Meal, the other half of Level 4 is dedicated to Buffet. As a group, students create two higher end buffets, th...

Culinary School Confidential: Level 4 - Family Meal

Chicken and Lentils So I'm half way through this little adventure now folks. Time seems to be flying by quicker everyday. As...

Culinary School Confidential: Amuse Bouche & More

Over the last few posts I've described a lot of the more stressful aspects of Level 3; however, there was a lot that was really fun ...

Culinary School Confidential: Level 3 Throwdown Part 3 - The Midterm

Saucier Dish - Pork Chop with Green Peppercorn Sauce. This was the first time I made it and the sauce was a little thin. The Pot ...

Culinary School Confidential: Level 3 Throwdown Part 2 - Me vs. the Pot au Feu

Pot au Feu with Sauce Raifort - aka. Horseradish Sauce The Clock caused me a lot of anxiety throughout the month. On the plus side, a...

Culinary School Confidential: Level 3 Throwdown Part 1

Poissonier Dish - Fish Américaine with Mussels and Shrimp Level 3 went by in a flash. However, it was a dramatic flash with a lot of ...

Culinary School Confidential: Flounder Your Way and the Level Two Practical

Bass eye -- Flounder ain't nowhere near this pretty. Despite all of the fun, delicious lessons during the last week of level 2, there w...

Culinary School Confidential – Level 2, Week 4 – Wine Day

My friend Pam and I setting up for wine day. (Picture courtesy of my friend Anna) Many people ask me how big a component wine is in the pr...

Culinary School Confidential: Level Two, Week Four – Cheese and Rice Day

The last week of Level 2 did include some of my favorite lessons, one of which was cheese and rice day.  I’m not really sure how and why ...

Culinary School Confidential: Level 2, Week 4 – Pasta Day

The last week of level 2 was a very up and down week, not the least because Hurricane Irene blew through here the weekend preceding it. Man...

Culinary School Confidential: Level 2, Week 3.5 – Nutrition

Striped Bass over Lentils Somewhat erroneously, seven classes on pastry were followed by a section on nutrition. Or perhaps this was the cu...

Culinary School Confidential – Level 2, Weeks 2-3.5: From Savory to Sweet

Raspberry Soufflé It’s pastry time people and it’s a whole new ball game. Well, actually . . . first they made us do some math. Week...