Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing a he...
Showing posts with label Culinary. Show all posts
Showing posts with label Culinary. Show all posts
Thursday, May 2, 2013
A Modern Blacksmith Making Ancient Japanese Culinary Knives
A Modern Blacksmith Making Ancient Japanese Culinary Knives Tube. Duration : 5.78 Mins.
Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing a he...
Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing a he...
Sunday, April 21, 2013
Auguste Escoffier School of Culinary Arts Boulder Knife Skills 101
Auguste Escoffier School of Culinary Arts Boulder Knife Skills 101 Video Clips. Duration : 3.25 Mins.
Chef Greg Matchett shares some basic knife skills for working with an onion. Show off at your next party!
Chef Greg Matchett shares some basic knife skills for working with an onion. Show off at your next party!
Sunday, March 10, 2013
Culinary Competition Preps Students For Future
Culinary Competition Preps Students For Future Video Clips. Duration : 1.90 Mins.
More than 100 student chefs took over the Baltimore Convention Center on Tuesday in a competition to earn the title of the state's top student chef.
More than 100 student chefs took over the Baltimore Convention Center on Tuesday in a competition to earn the title of the state's top student chef.
Sunday, February 17, 2013
Stella Culinary - Learn To Cook Like A Professional Chef
Stella Culinary - Learn To Cook Like A Professional Chef Tube. Duration : 1.02 Mins.
www.stellaculinary.com Here is our new video promo for StellaCulinary.com. If you're a fan of Stella Culinary and all the information we share, please send this video to a friend who loves cooking via Twitter, FaceBook or e-mail.
www.stellaculinary.com Here is our new video promo for StellaCulinary.com. If you're a fan of Stella Culinary and all the information we share, please send this video to a friend who loves cooking via Twitter, FaceBook or e-mail.
Wednesday, February 6, 2013
Hawaiian Grown Kitchen - American Culinary Federation Student Team National Championships with Kapiolani Community College Culinary Team Hawaii - Segment 1
Hawaiian Grown Kitchen - American Culinary Federation Student Team National Championships with Kapiolani Community College Culinary Team Hawaii - Segment 1 Video Clips. Duration : 10.62 Mins.
For the last seven months members of KCC culinary department have been training for the American Culinary Federation Student Team National Championships in Florida next month. Since enrolling in the new "Competition 1" class at KCC this last fall, they've practiced the menu they'll prepare for the last one-and-a-half months. Over the course of the last seven months the seven team members have prepared fundraising dinners. One of the dinner raised 000 at Roy's Restaurant; members cooked alongside top chefs here and won the Western Regional gold medal and championship in Seattle last month, the first Hawaii team to do so. However, from July 11 to 13 in Orlando the KCC team must compete with three other teams, all from schools that have been to the nationals before. These top four teams were winnowed down from 400 teams at the state levels. This competition will be different for they won't have a kitchen to prepare the set menu. Instead they'll have a ballroom, a couple of tables, one stove and two electric ovens and water. They'll have two chef judges watching their every move, interrupting their concentration with questions, evaluating their knife skills and other techniques. The critique will be extremely thorough - judges will empty the garbage can when the competition is over, checking to see if they threw out anything that could have been used. Teams will be up against a time clock with deduction of points if teams don't make their serving window precise. Sixty ...
For the last seven months members of KCC culinary department have been training for the American Culinary Federation Student Team National Championships in Florida next month. Since enrolling in the new "Competition 1" class at KCC this last fall, they've practiced the menu they'll prepare for the last one-and-a-half months. Over the course of the last seven months the seven team members have prepared fundraising dinners. One of the dinner raised 000 at Roy's Restaurant; members cooked alongside top chefs here and won the Western Regional gold medal and championship in Seattle last month, the first Hawaii team to do so. However, from July 11 to 13 in Orlando the KCC team must compete with three other teams, all from schools that have been to the nationals before. These top four teams were winnowed down from 400 teams at the state levels. This competition will be different for they won't have a kitchen to prepare the set menu. Instead they'll have a ballroom, a couple of tables, one stove and two electric ovens and water. They'll have two chef judges watching their every move, interrupting their concentration with questions, evaluating their knife skills and other techniques. The critique will be extremely thorough - judges will empty the garbage can when the competition is over, checking to see if they threw out anything that could have been used. Teams will be up against a time clock with deduction of points if teams don't make their serving window precise. Sixty ...
Wednesday, December 12, 2012
Goodheart-Willcox - GW Culinary DVD Series - Mise en Place / Knife Skills
Goodheart-Willcox - GW Culinary DVD Series - Mise en Place / Knife Skills Video Clips. Duration : 2.32 Mins.
Mise en Place | Knife Skills, DVD 2 of the GW Culinary DVD Series. Chefs John Draz and Christopher Koetke, authors of The Culinary Professional, teach the basic skills needed to become proficient in the kitchen. In this video clip, Chef Draz focuses on knife sharpening using a whetstone. DVD segments are: * Using a recipe | Mise en Place * Using a Steel * Using a Whetstone * Cutting with the Chef Knife: Slices and Rondelles * Preparing Stick and Dice Cuts * Preparing Vegetable Tournes Use this video alone or as part of the set to prepare to be a culinary professional. Learn more at www.gw.com
Mise en Place | Knife Skills, DVD 2 of the GW Culinary DVD Series. Chefs John Draz and Christopher Koetke, authors of The Culinary Professional, teach the basic skills needed to become proficient in the kitchen. In this video clip, Chef Draz focuses on knife sharpening using a whetstone. DVD segments are: * Using a recipe | Mise en Place * Using a Steel * Using a Whetstone * Cutting with the Chef Knife: Slices and Rondelles * Preparing Stick and Dice Cuts * Preparing Vegetable Tournes Use this video alone or as part of the set to prepare to be a culinary professional. Learn more at www.gw.com
Tuesday, December 4, 2012
Culinary Carrie: Warm Brie en Croute
Culinary Carrie: Warm Brie en Croute Video Clips. Duration : 2.43 Mins.
Join Chef Carrie Leonard of Johnson & Wales in the kitchen as she shows you how to prepare warm brie in croute. Ingredients • Whole round of Brie Cheese (easy find at grocery store) - 1 7-10 oz wheel • Box of prepared puff pastry (thawed slowly) - 1 each • Jar of fig jam (or any fruit) - Tbsp • Egg - 1 whole, beaten • Water - 1 Tbsp Method 1. Place brie in freezer for one hour (no longer) before you begin. 2. Pre-heat oven to 400 degrees. 3. Lay out one sheet of puff pastry on a lightly floured work surface. 4. Place the jam in the center of the pastry. 5. Place the cool brie cheese with out wrapper, (but with white rind intact) on top of jam on the puff pastry. 6. Using a sharp knife tip - trim the dough to form a large circle much bigger than the cheese. Save the cut corner pieces. 7. Wrap puff pastry dough up and around the cheese and flip the whole thing over so the tucked edges are on the bottom 8. Place on lightly greased cookie sheet 9. Brush the top and sides lightly with an egg wash (one beaten egg and 1 Tbsp water) 10. Use the left over corner pieces to make leaf shapes and press them gently onto the top of the pastry (do not put egg wash over leaves) 11. Bake for 15 minutes at 400 degrees or until golden brown. Serve with tasty crackers or bread
Join Chef Carrie Leonard of Johnson & Wales in the kitchen as she shows you how to prepare warm brie in croute. Ingredients • Whole round of Brie Cheese (easy find at grocery store) - 1 7-10 oz wheel • Box of prepared puff pastry (thawed slowly) - 1 each • Jar of fig jam (or any fruit) - Tbsp • Egg - 1 whole, beaten • Water - 1 Tbsp Method 1. Place brie in freezer for one hour (no longer) before you begin. 2. Pre-heat oven to 400 degrees. 3. Lay out one sheet of puff pastry on a lightly floured work surface. 4. Place the jam in the center of the pastry. 5. Place the cool brie cheese with out wrapper, (but with white rind intact) on top of jam on the puff pastry. 6. Using a sharp knife tip - trim the dough to form a large circle much bigger than the cheese. Save the cut corner pieces. 7. Wrap puff pastry dough up and around the cheese and flip the whole thing over so the tucked edges are on the bottom 8. Place on lightly greased cookie sheet 9. Brush the top and sides lightly with an egg wash (one beaten egg and 1 Tbsp water) 10. Use the left over corner pieces to make leaf shapes and press them gently onto the top of the pastry (do not put egg wash over leaves) 11. Bake for 15 minutes at 400 degrees or until golden brown. Serve with tasty crackers or bread
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