This is a class for chefs who already know what it means to make great meals but have yet to discover how to make them look on the plate as wonderful as they taste to the palate. Learn what it means to add the sense of sight to taste and smell to produce dishes that are distinctively who you are and express both your cooking expertise and your esthetic sense.
A lesson plan for learning the fundamentals of Salads and Salad Dressings
This cooking lesson plan is for those who want healthy FAST and EASY cooking …cooking chicken on the stovetop while the vegetables are cooking in the oven.
A cooking lesson plan for making healthy eggs and grain-free pancakes.
Choose this cooking lesson to learn the basics of poaching, steaming and seasoning.
This cooking lesson plan is for those who want to cover the basics of knife skills, and 3 stove-top cooking methods, using chicken, veggies and dried herbs.
Here’s a quick overview of cutting boards that I like, and don’t like, what works, what doesn’t work…
Holding a knife is one of the basic things I cover when working with clients in the kitchen. Here are a five videos I found to be helpful, and entertaining… 1) Short and sweet, to the point. 2) How to hold a knife 3) Alton Brown gives us the low down on SHUN knives. Worth […]
How to open a pomegranate, how to remove pomegranate seeds, how to make pomegranate syrup, molasses, grenadine
Here’s my way, to open a pomegranate. T’is the easiest way I’ve found to remove the seeds. Please share with us — in the comments below — the way you have found to be easiest. Links to recipes, below. 1. Make several cuts through the skin of the pomegranate, just deep enough to score the […]
You’ll find me at local appliance stores showing you how to use the WOLF Convection Steam Oven. I’m one of 8 chefs in Northern California who are trained by Riggs Distributing (WOLF Subzero products) to do the demos. I recently bought a Convection Steam Oven and use it daily! I LOVE IT!