Magnet Academy of Culinary Arts at Wekiva High School
Magnet Academy of Culinary Arts at Wekiva High School
Ice cream is made up of six things, all happily playing together in harmony: ice crystals, fat, milk proteins, sugar, air, and some kind of texture or stabilizing agent. That’s what this post is all about: helping you to delve a little deeper so you can make something delicious! (Or at least know why your last batch turned out so bad).
Mis en place is the undeniable most BASIC skill every beginning culinary arts student has to learn.
This post covers the basics.
A recipe is one of the most hardworking tools in the professional kitchen. For this reason, learning how to read a recipe correctly and to use it in various ways is critical to every culinary…
Basic knife skills and knoweldge for beginning cooks
Believe it or not, reading a recipe from beginning to end is a big deal. Close-Reading a recipe determines whether your meal will turn out delicious or just....not. At all. Cook it right (or you'll…
Funny thing about restaurants: they have a seeming ENDLESS number of jobs and positions, all which relate back to the STYLE of service. This post attempts to clear it up and make things a bit more simple. Attempts to, anyway.
When you need a delicious lunch for a bunch of co-workers, ready to go with minimal fuss, choose our boxed lunch catering service. These are sure to take your next boring business meal from bland…
Mise en place is a French culinary term meaning 'Everything in Its Place'. It’s Parisian for ‘Getting Your Ducks in a Row’. The idea in culinary terms is you must prepare, measure, cut, and gather…