It has been six months since Rona & I graduated from Pro 1 Chef School. We are both excited to be back in the classroom to learn about ethnic cooking, palette development and food paring in Pro 2 classes. In Pro 1 we learned about techniques and ...
main course
methods & madness…
class 16: yeast breads – a fragrant uprising
Recipes & Ramblings from Chef School Bread was one of the first things my mother taught me to bake. The fragrance of freshly baked bread was as familiar as a Saturday night bath on a frigid evening in Iowa. I could often be found covered ...
Spaghetti with Bolognese Sauce
Methods & Madness... Class 15: Sausages & Such Recipes & Ramblings from Chef School Pork butt… last week we braised it, this week we ground it up. I sure didn’t know how useful pork butt is! This was our first lesson in forcemeat, ...
Santa Maria Tri-Tip Tacos
Methods & Madness... Class 13: Meat Part 1 Recipes & Ramblings from Chef School With Super Bowl around the corner, this week’s recipe for Santa Maria Tri-Tip Tacos with Guacamole and Salsa is a perfect game day winner. It was all about beef ...
Moroccan Chicken with Turmeric, Mint and Olives
Methods & Madness... Class 12: Poultry Part 2 Recipes & Ramblings from Chef School Looking for a meal that is inexpensive, simple and delicious? This week’s classroom technique of braising and stewing makes that possible as it uses ...