Magnet Academy of Culinary Arts at Wekiva High School
Magnet Academy of Culinary Arts at Wekiva High School
A restaurant’s menu is its biggest magnet. In order to build a loyal group of patrons, restaurants need to create a unique, fairly priced menu that offers fresh and reliable food and drink options. According…
The key elements of menu mix and sales analysis applied to initial menu design
The history and heritage of the world’s most popular cuisine; Overview of Italy’s 5 Culinary regions; Key flavors and products
It was an interesting challenge: sophomore culinary students were asked to create a three course meal where EVERY course featured a vegetable. Everyone tried, but only one team earned all the votes.
Here is the vegetarian menu voted as BEST by Culinary 2 students, designed and presented by Culinary 2 students.
I will post photos of the student’s classroom attempts once the project is closer to being completed.
Everything you need to know to master pizza – the perfect crust, toppings, and sauce to make ’em swoon.
In professional kitchens and among culinary students, mise en place (or mise for short) is essential. This post guides the beginning culinary student through the basics of what it is and how to do it.
There are 18 basic cooking methods involved in most cooking applications. This post doesn’t explain how to DO all of them, but it does provide a brief explanation of each with key terms highlighted. READ THIS FIRST.
There are three big categories of cooking methods and many, many variations. This series of posts serves to give you a big picture on ALL of them, then does a deep dive into a few specifics (with some tasty recipes to go along)
There is more to “who does what” in the professional kitchen than you might think and some important restaurant history behind it. Read on to discover the Culinary Brigade of Wekiva Culinary, adapted from Auguste Escoffier’s 150 year old brigade system.
An introduction to professional food evaluation using the 9-Point Hedonic Scale with instructions and methods for conducting a sensory evaluation.