BY DENISE SHAVANDY Participating at the Taste of Abilene each year, TSTC Culinary Institute enjoys presenting a unique culinary treat. This year we played with some modernist techniques to help folks see food differently! The modernist food movement is a different approach to food that tries to create food that is thought provoking by changing… [Continue Reading]
This is one of my favorite classes to eat uh, teach I mean! I have a passion for fresh seafood, enjoy the simplicity of Japanese cuisine, and love the way sushi allows the distinctive characteristics of each item to shine. We will discuss sushi rice, tradition, and the surprising origins of sushi. You will learn… [Continue Reading]
BY DENISE SHAVANDY The Class of 2013 has been in the kitchen for several weeks now, learning basic cooking skills. They have grilled, broiled, roasted, fried, poached, and simmered, just to name a few! The have cooked sauces, soups, beef, chicken, pork, seafood, vegetables, potatoes, grains, and pastas. A whole day was dedicated to the… [Continue Reading]
by DENISE SHAVANDY Students working in pairs were charged with designing, baking, icing, and building a three tier wedding cake, utilizing fondant icing, and natural or icing flowers. Chef Sandy had each team choose their own design and colors. With his guidance, the results were both beautiful and dramatic! … [Continue Reading]
Congratulations to Robert Powell for winning a National Scholarship from the international non-profit Network of Executive Women in Hospitality! Check out the news article in the Abilene Reporter News.