Pastry 1 – Pâte à Choux

Choux has the reputation for being difficult, but it’s surprisingly simple. Master this easy recipe and you can make many pastries most bakers are scared to try. Pipe logs and fill with pastry cream for eclairs, pipe dollops and sandwich with whipped cream or ice cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, deep fry it for churros, French cruller donuts, choux beignets… you can do a lot.

Icing

These are the icing recipes and techniques you need to master during your third year. Do this and you will be successful when we can get to the really challenging stuff. “Regular” Buttercream, Italian Meringue, Ganache, Royal, Glaze, and Chocolate Buttercream

Beef

Hamburgers are America’s greatest invention. Grind up some beef, put it on the grill, and everything is right with the world. But what about steak? If hamburgers are our passion, steak is our obsession. How do you cook a great steak? From basics to the spectacular… this is for you, beef lovers. Recipes covered: Blue Cheese Stuffed, Peppercorn Crusted Hamburgers, Hawaiian Marinated Sirloin Steak, Corned Beef, Beef Jerky

Pork

What are the three pork dishes you HAVE to be able to make to hold your head up high and not look like a poser? These three: pork chops, good bacon, and pork loin. Bonus recipes for good students: handmade sausage, handmade bacon.

The Wonderful World of Potatoes

Potatoes are more than something to eat mashed with fried chicken. Although that does sound REALLY delicious. Read this post to gain the basic skills you will need while working with the most popular starch in the world: baking, roasting, mashing, ricing, scalloping, frying, and pan-searing

A Culinary Student’s Guide to Cooking Chicken

Chicken is by FAR the most popular protein in the US. Learning how to cook a few very basic dishes perfectly is the difference between the culinary student and the home cook looking up something to make on their cell phone, 20 minutes before dinner time.

There are quite a few basic techniques that you will have to master to be successful with chicken and a bit of understanding the cooking properties of the different cuts and market forms…. but once you get the basics down, you’ll be able to make just about any chicken dish you can imagine!
Recipes covered: Pan-fried, Roasted, Braised, Brined, and Pan-seared Chicken. RECIPES: Southern Pan Fried Chicken; Brined, Roasted Whole Chicken, Braised Chicken all’Arrabbiata, Chicken Piccata