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  • Chef, I agree with you completely! Perhaps curriculums could be adjusted (and textbooks) so that more information is provided on various cultures and their cuisines? I know when I went to school, our segment on "international cuisine" was very short, ...

  • This is a great, thought provoking post. It's time to recognize and add to culinary history. We focus so much on Escoffier's work, which is obviously so important, but we've witnessed so much progression the past 30 years. If you read Escoffier's work; ...

  • Two things that I have done that I think worked well: 1) Have them cook at home and take pictures at various steps along the way (mise en place, saute, deglaze, resting, etc.) Yes, you won't be right there to see if they followed sanitation steps correctly, ...

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