Fruit carvings
by DENISE SHAVANDY
Fun with fruit! At Veteran’s Discovery Day TSTC Culinary Institute brought some tools and carved melons, apples, and made tomato roses. Our students will learn fruit carving and other exciting culinary artistry techniques in Garde Manger class.
by DENISE SHAVANDY Two great culinary artists collaborated to create a magnificent meal at the Buffalo Gap Food & Wine Summit this year. Steven Pyles and Najat Kaanache brought their creative talents together to create items such as Compressed Melon with Nitro Mascarpone & Proscuitto Dust, and Lamb Obulato, Osso Busso-Cocoa Cappuccino, Spring Peas, &… [Continue Reading]
by DENISE SHAVANDY Homer, a cow & a pig made for a great day at TSTC Culinary Institute. For our Meat Fabrication class, guest Homer Jones, deftly wielded his knife in a 6 hour demonstration of fabricating different cuts from a half of a cow. He slowly disassembled the hind quarter, and then the fore… [Continue Reading]