By: MAJID SHAVANDY Those of you “PULP FICTION” movie fans know about Samuel Jackson and John Travolta’s characters’ conversation about “Pigs”. Well if Mr. Jackson’s character had ever tried this ham he would ” Dig on Swine”. The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain,… [Continue Reading]
by COBY BAUMANN The PDF below is based off of the presentation culinary students will be learning from next week when they start their basic baking class. The information they use comes from a book called On Baking. We hope you enjoy picking up some tips and facts about baking from this document. Baking Principles… [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]