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]
Come out and support our students and take home some fresh baked goodness! We are selling cupcakes, cookies, dessert bars, custards, pies, cakes, and breads from 12 noon till 3 pm today (or until we sell out- whichever comes first!) We are in the T & P building in downtown Abilene at 901 N First… [Continue Reading]
BY SANDY DAVIS Join me next Tuesday March 6th, for a hands-on lesson in making fresh pasta at home. Unlike baked goods, pasta dough isn’t fussy, instead, it is simple and forgiving. Yeah! Isn’t that good news? It’s basically only two ingredients: flour and water. Of course we can add more stuff like eggs, flavorings,… [Continue Reading]
BY DENISE SHAVANDY Most chefs and cooks will probably agree on this, if nothing else, Hollandaise is the most challenging sauce to master. You have to build a strong emulsion, in other words, get oil and water to stay mixed. Mayonnaise is a strong emulsion using basically the same ingredients, so why should Hollandaise be… [Continue Reading]
BY DENISE SHAVANDY There is nothing more comforting than a steaming bowl of soup on a cold winter’s day. Sometimes it’s just an easy meal- open a can and heat it up. But there are some great and easy soups you can make from scratch in just a little more time than it takes to… [Continue Reading]
By DENISE SHAVANDY Who loves tacos? Who loves Korean Food? Have you actually eaten Korean food? Everyone knows and loves the taco! Not everyone knows and loves Korean food. So think about this… if I put some Korean food inside a tortilla and call it a taco, I bet you’ll try it, because after… [Continue Reading]
It’s been a couple of weeks since my last blog. For that I am sorry, we have been super busy at school and the students did a really good job during the entire duration of baking. We are currently in the middle of animal production and the students got to enjoy some videos that that… [Continue Reading]
For those of you who don’t know me, my name is Coby Baumann. I have been in the food industry in some aspect for over 12 years now. I have held several Executive chef and Sous chef positions and currently own a small consulting/catering company as well as teach here at TSTC Culinary Institute. One… [Continue Reading]
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]