Culinary arts

Different types of knives for different tasks. Set by Tasty.

Last week was my final week of culinary school. For the past 12 weeks I’ve learned so many things, from basic vegetable prep, to stocks, fish, meats, and pastry. I learned an incredible amount in the short time period, and could not be more thankful and enthusiastic about the whole experience. Here are the top ten things I learned in culinary school.

Fine dining etiquette and how to set a dining table for a formal dinner. #diningtable #dining #etiquette #finedining

A WONDERFUL SAUCE CAN TRANSFORM a simple chicken breast, chop, steak, or vegetable into an exquisite plate full of flavor where every mouthful is savored. IN THIS ISSUE, we feature recipes for the five mother sauces of French cuisine classified by the French chef, Auguste Escoffier in 1903. These grand or "mother" sauc

Sharing the notes/recipes from culinary school, the very ones that students paying $50k are getting (from Le Cordon Bleu of Pasadena, CA) - behgopa

Your ultimate grill guide, with some help from our friends at @lavatools .

A year later, here are the things that I still do every time I get into the kitchen.

Lesson #1: You don’t have to be a professional chef to cook like one at home.

Cold Sauces — The Culinary Pro

An Italian New Yorker by birth, I love food and family. Creating artwork from your family heirloom recipes is one of my favorite things to do. Preserving the handwriting in the background of family...