Learn the proper techniques for Baking and Pastry from the chefs at The International Culinary Schools at The Art Institutes.
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Baking bread can intimidate even accomplished cooks. In this video, Bridget Lancaster explains how yeast works and reviews basic techniques for getting yeast breads to rise. Learn more in our Rustic Italian Breads lesson. www.testkitchenschool.com What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join. Learn more at: www.testkitchenschool.com
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Culinary trainer Bruno Casassus from The French Culinary School in Asia demonstrates how to peel and slice onions.
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Full recipe here: bit.ly Chef Matteo Carboni from the Academia Barilla Culinary School show us how to cook an easy pasta dish with a classic ingredient: pumpkin. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com Follow us on Facebook www.facebook.com Follow us on Twitter: twitter.com
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This video will demonstrate how to debone and french a chicken leg and thigh. To see an example of how to stuff and cook a Frenched Chicken Leg, please watch this video: youtu.be For more information and related techniques, please visit this episode's show notes: www.stellaculinary.com
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In the latest installment of Culinary Alchemy Pastry Chef Julie teaches you the easy steps to making your own delicious coffee cake! Learn what ingredients you will need to make a gourmet coffee cake recipe in this free baking video on gourmet desserts and recipes. Simple, quick, yummy start to any day, and a fast disappearing treat!
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Tomura was once widely lauded as a legendary patissier, but some 8 years ago he inexplicably left the field. Since that time, Tomura has lectured at culinary schools and wrote a guidebook for pastry critics. Natsume is a young woman who travels from Kagoshima to Tokyo to find her boyfriend. Natsume fins a job at "Patisserie Coin de rue", a pastry shop run by husband and wife tandem Yuriko and Julian. At "Patisserie Coin de rue" Natsume works with talented patissier Mariko and her fascinating creations. Meanwhile, Tomura is now a regular at "Patisserie Coin de rue" and his encounters with Natsume brings about changes in both of their lives.
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This video will demonstrate a how to make a simple, creamy polenta. Episode Show Notes: www.stellaculinary.com
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Cookin' with Rappers: Is this thing on? Yo, its ya boy Gingerbread Now I know yall gangstas cant cook, So Im here to teach yall some cookin lessons. Now, I aint talkin about makin no koolaid Or grape soda, or chicken. Im talkin about makin real stuff, Like French toast, and gingerbread cookies Alright, now lets get to it Cookin lesson number one: Lets hit it [Gingerbread] Use a box mix man not outa a can Throw me in a bowl whip me up like a sandman two eggs, some milk, whip, an jus' let me soak man. Next roll me up flat lookin like a waste band Preheat the oven to a third of a thousand Cookie cut me up, an put me right in a greased pan If I'm in to long, we dont wanna call da fireman in case I start burn, just throw on the kitchen fan damn twenty in the oven 'ill get me a nice brown tan take me right out let me cool like an Alaskan Now take the part of a Secret Serviceman guard me with ya life damn that's ya slogan Back up, ten steps, you can have me at dinner man You can't touch this I'm the gingerbread man damn [Chorus] Gingerbread man cooked right in a pan got a plate in my right and some milk in my other hand Who am Is? Man, you can call me the cook man always cookin' right from Pillsberry da dough man My foods so magic, you can call me the shaman ` Hold up, new cook, I'm gonna throw it the spin man [Spindozela] Now I hops out my bed an my stomachs a grum-ba-lan Wash my face but I put a new change to the daily plan Cuz jus yesterday my moms ran outa spam Ill handle it ...
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How to video making homemade caramel apples with Culinary School of the Rockies chef Michael Montgomery. Video by Marty Caivano / The Boulder Camera
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What do culinary training schools really do anyway? They're places or institutions that are exclusively there to give job training in menus arranging menu design and restaurant management. To learn more visit bestculinaryschoolsinamerica.net
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Madai sashimi 4 ways Kunihide Nakajima Shinbashi Seafood: Madai (Snapper) Tsukiji Dojo (Tsukiji Culinary School) International Restaurant & Foodservice Show of New York Javits Convention Center, NYC February 28, 2011 www.tsukijiexpress.com
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Even basic ingredients can require kitchen know-how to prep. In this video clip, Bridget Lancaster demonstrates how to prepare a key ingredient: portobello mushrooms. Learn more tips and techniques in the America's Test Kitchen Cooking School. www.testkitchenschool.com What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join. Learn more at: www.testkitchenschool.com
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This is an overview of the culinary arts program at Monte Vista Culinary Academy. MVCA is located at Monte Vista high school in Danville, CA
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Culinary trainer Jean-Michel Fraisse from The French Culinary School in Asia demonstrates how to prepare the perfect omelette.
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Learn several piping/cake decorating techniques from Le Cordon Bleu Pastry Chef Marilyn Santos-McNabb, then give it a try. If you have questions, ask by posting on Le Cordon Bleu's facebook page at facebook.com If you love to bake and decorate and want to learn how advanced skills and explore a future in the pastry arts, contact Le Cordon Bleu at chefs.edu.
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— Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and now I just finished culinary school in San Francisco, having a blast with the rich food culture in the Bay Area. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you)!
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Episode Show Notes: www.stellaculinary.com Watch over 130 Free How to Cook Videos: www.stellaculinary.com In this video I demonstrate the technique of glazing and covered sauteing using carrots, ginger and turmeric. While this is a delicious recipe that works great as a vegetable side dish, the overall glazing technique is extremely versatile and can be used for any number of fruits and vegetables, especially root vegetables such as parsnips, pearl onions, radishes, etc. For more information and ingredient amounts, please refer to this episode's show notes.
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Getting a perfect sear without overcooking a steak can be tough. In this clip from the America's Test Kitchen Cooking School, Bridget Lancaster teaches the Test Kitchen's secret technique for perfectly seared steaks. Learn more in the Cooking School. www.testkitchenschool.com What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join. Learn more at: www.testkitchenschool.com
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Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor Eve Felder demonstrates how to prepare Thai Pea Soup. For more information about our cooking school, please visit www.ciachef.edu.
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The Center for Asian Culinary Studies offers a full range of courses in cooking, baking and pastry, wine, health nutrition, chocolate artistry and food business management. For students who wish to pursue a career in the culinary arts, professional chef-training programs are available using the best-equipped classrooms in the country with modern, state-of-the-art equipment from Europe and the United States. It is the only culinary school with its own restaurant, that has been multi-awarded. Students are taken into the restaurant for internship training before the students are sent for externship in their chosen hotels and restaurants. CACS also teaches the use of the hospitality software system used around the world. As a graduate, you will find that CACS will not only train you professionally, but will help open doors to a myriad of culinary careers.
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Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor Lou Jones demonstrates how to prepare Salade Niçoise (Nicoise Salad) for a light, refreshing meal this summer. For more information about our cooking school, please visit www.ciachef.edu.
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Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school Instructor of Table Service John Fischer demonstrates how to prepare Calamari, how to properly open a bottle of champagne, and pairing foods with champagne. For more information about our cooking school, please visit www.ciachef.edu.
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There's gold in them there onions! Onions are known for making people cry, but when you cook onions for a long time, their natural sugars come out and caramelize. Recipe: www.averagebetty.com More pics and info: www.averagebetty.com
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How to Keep Kitchen Clean During Cooking - as part of the expert series by GeoBeats. One of the first things you learn in a culinary school or in a restaurant, is clean up as you go. There is nothing worse than being in a kitchen where everything is messy and everything is scattered everywhere and you start to lose control of what you are doing. There is a very simple and easy way to hold on to the organization, and to move through your cooking chores efficiently, smartly, and without a big hassle. Number one: clean up as you go. What does that mean, exactly? Well, as you finish using a particular item, stop everything, go to the sink, wash it, put it aside. So let's have an example. You have got a knife. You are only going to chop carrots and onions. You have chopped the carrots and onions. Wash the knife, put it aside. But you have to be organized in order to do this so you are not rushing. Read your recipe, understand what you will be doing when, then go about the business. So now you have got your chopped onions and carrots, and you have put them in a bowl. Now you are going to pull out a pan, melt some butter, let's say, and saute the onions and carrots. Perhaps you are going to make a soup. It is really up to you. This is just an example. So the carrots and onions go into the pan, and they are sizzling. While they are sizzling, wash that bowl and put it aside. Now you move over to your pan and your wooden spoon as you are stirring and frying. They are cooked, so now ...
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Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor Ilana de la Vega demonstrates how to prepare Rajas Poblanas for Cinco de Mayo. For more information about our cooking school, please visit www.ciachef.edu.
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The Food Studies program at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture | www.newschool.edu This panel considers the life and work of Pellegrino Artusi on the 100th anniversary of his death. His 1891 cookbook, The Science of Cooking and the Art of Eating Well, was a turning point in the history of Italian food, establishing a national culinary canon and creating a common culinary language for the newly unified country. His impact on Italian cooking is unmatched to this day. Panelists: Michele Scicolone, cookbook author; Roberto Ludovico, professor of Italian literature, University of Massachusetts at Amherst; Mitchell Davis, vice president of the James Beard Foundation; and chef Cesare Casella, dean of the Italian Culinary Academy. Moderated by Fabio Parasecoli, coordinator, New School Food Studies Program THE NEW SCHOOL | www.newschool.edu Co-presented by the Food Studies program and the James Beard Foundation. Location Theresa Lang Community and Student Center, Arnhold Hall. 03/31/2011 6:00 pm
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Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com How to peel and slice a seeded melon such as cantaloupe or honeydew.
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Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com Clarified butter has many uses, including drawn butter for shell fish and as the main fat in making hollandaise. In our kitchen, we most commonly use clarified butter as a 50/50 mixture with canola oil for sauteeing and searing.
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Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school Chef-Instructor Alain DeCoster demonstrates how to prepare Moules Marinière (Mussels Mariner Style) for Bastille Day. For more information about our cooking school, please visit www.ciachef.edu.
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This video recipe will demonstrate how to make a sourdough starter, also known as a natural levain or yeast culture. The process is fairly simple and straight forward but it does require that you pay attention to some visual cues and feed the starter on a regular basis for about the first week of its life or until it is strong enough to levain your first loaf of sourdough bread. In an upcoming audio lecture, (Eipsode 21 of The Stella Culinary School Podcast), we will be discussing the actual science behind sourdough starters and different strategies for creating, feeding and storing. The type of sourdough starter demonstrated in this video is a poolish, meaning that it's 100% hydration or a 1:1 mixture of flour and water. The basic process is warm water is mixed with flour, allowed to ferment at room temperature for about 48-72 hours (until yeast activity is seen). Once the starter is active, it is then strengthened by removing some of the starter and "refreshing" it by feeding equal amounts of flour and water. If you have questions about this process, please feel free to ask them in the comment section below. There will also be more information available on this episode's show notes page as new sourdough bread recipes, videos and lectures are released, so don't forget to bookmark and check back in a few weeks. Show Notes: www.stellaculinary.com
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We had to do a commercial project at school and I figured it'd be a good excuse to suit :)
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Watch Cooks Academy's promo video for The school's acclaimed One Month Certificate Course. View past students in action and hear what they've done after it. Listen to live testimonials; see our stunning city centre cookery school. and find out what you'll learn.
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Chef Michael Montgomery of the Culinary School of the Rockies demonstrates making Apple Tarte Tatin Video by Sam Hall / The Daily Camera / www.dailycamera.com
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Welcome to the award-winning Institute of Culinary Education (ICE) — the place to begin a rewarding career doing what you love. ICE offers comprehensive career training programs in the Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. In just 8 to 13 months, aspiring chefs, pastry chefs, restaurateurs, media, hospitality and tourism professionals study a variety of regional and international cuisines, cutting-edge technique, earn a diploma and gain real-world experience to launch a new career. Eight-five percent of ICE graduates that want a job, get one and more than half of ICE externs get hired in full-time positions. ICE's 45000 square-foot professional facility features small, attentive hands-on classes with distinguished Chef Instructors and staff that pride themselves on the personal attention they offer to students. ICE costs 36--49% less than other leading culinary schools and financial aid is available to those who qualify. Flexible morning, afternoon, evening, overnight and weekend classes are available to fit any schedule, with start dates throughout the calendar year. ICE is renowned for its unique externship program, clear entrepreneurial focus (teaching you how to own or operate your own food business) and successful career placement services — come see for yourself why generations of ICE alumni have won numerous awards and gained national recognition at iceculinary.com
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— Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and now I just finished culinary school in San Francisco, having a blast with the rich food culture in the Bay Area. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you)!
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Chef Michael Montgomery with the Culinary School of the Rockies teaches how to make cheese. Video by Paul Aiken / The Camera /
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Ms. Amy Besa, the restaurateur behind Purple Yam in New York and co-author of Memories of Philippine Kitchens (Jane Grigson Award winner) spoke of the importance of heritage cooking when she celebrated her birthday last 24 October 2010 at Enderun Colleges. This brings to mind her Ang Sariling Atin workshop held last February 2010.
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Learn about the Classic Pastry Arts program at The FCI. With hands-on training, you will learn to master cookies, tarts, pastries, wedding cakes, chocolates, fondant, blown sugar and sugar sculptures in as little as six months. www.frenchculinary.com
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Chef Michael Montgomery of the Culinary School of the Rockies demonstrates the art of hard boiling and making eggs sunny-side up. Video by Stephen Swofford, and Cliff Grassmick, The Camera
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Three aspiring chefs battle it out in an intense, all-day cooking competition for the title of The Next Great Kosher Chef and a full scholarship to The Center for Kosher Culinary Arts. The competition consisted of three parts: a written exam designed to test the contestants' general culinary knowledge, math skills, and writing abilities; a series of surprise culinary challenges that tested the contestants' physical endurance, speed, ability and to multi-task; and a "market basket" challenge in which contestants were given an identical basket of ingredients and given a limited time to create a unique, delicious, and attractively presented meal. Find out how they held up to the challenge and who was awarded the title of The Next Great Kosher Chef!
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Tom Howell and his class at Delaware Technical & Community College demonstrate the art of barbecuing.
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Get the Recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school instructor Lynne Gigliotti demonstrates how to prepare Ceviche with Coconut Milk. For more information about our cooking school, please visit www.ciachef.edu.
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Culinary Arts, Hospitality, Italian Language and more all in the Heart of Florence, Italy.
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Learn how to mix the ingredients of a vegan chocolate cake recipe in this free instructional video on cooking and making vegan dessert recipes. Expert: Chef AJ Bio: Nili Nathan, host of Great Healing Getaways visits with Chef AJ who has been cooking vegan for over twenty years. She is also an instructor at Chef's Inc. Culinary School in Los Angeles. Filmmaker: Nili Nathan
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Here is a brief tour and introduction of the premier culinary school of the South "Louisiana Culinary Institute" (LCI). LCI is always looking passionate individuals who love to cook and want to learn what it takes to become sucessful in this industry. LCI offers degrees in Advanced Culinary Arts and Advanced Baking/Pastry. Louisiana Culinary Institute is known for "Producing World Class Chefs". Please call 877-769-8820, email info@louisianaculinary.com, or visit our website at www.LCI.edu
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What you can learn at Culinary Institute of Virginia Meat/Fish Fabrication * Basic Charcuterie * Poultry Butchery * Fish and Seafood Identification * Preparation of Both Flat and Round Fish * Butchering of Primal and Sub-Primal Cuts of Meat
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Get the recipes: www.ciaculinaryintelligence.com Planning on having your friends over for a Halloween masquerade or Victorian Haunted House party this year? If so, CIA Chef Dianne Rossomando suggests three beautiful designs to decorate cupcakes using royal icing and rolled fondant: dramatic stamped silhouette shapes, creepy piped spider webs, and whimsical fondant mummies. The Culinary Institute of America is the world's premier culinary college. For more information about our cooking school, please visit www.ciachef.edu.
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Want to cook like the professionals at America's Test Kitchen? Now you can. Learn about our new online Cooking School and discover how you can become a better cook with help from Bridget Lancaster and the Cooking School crew. www.testkitchenschool.com What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join. Learn more at: www.testkitchenschool.com
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In this video, you will be taken through the process of salting, cooking and curing your duck confit, a basic charcuterie technique. Stay tuned for part two where we'll go over serving and plating. UPDATE: Part two of this video can be found at www.stellaculinary.com This Episode's Show Notes: www.stellaculinary.com
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I figured I would upload another 10 min cooking school by Robert Rodriguez, Another Recipe I aspire to make one day. This is taken off the DVD "SIN CITY recut and extended" This dvd is a must have especially for aspiring filmmakers.
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Culinary trainer Bruno Casassus from The French Culinary School in Asia demonstrates the technique in creaming butter.
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Certified Master Chef Edward Leonard (Vice President & Corporate Chef of Le Cordon Bleu Culinary Schools) has a little bit of fun demonstrating how to prepare Salmon using the "secret techniques" of Senior Vice President Brian Williams. All jokes aside, that salmon looks tasty!
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Watch and learn how to make Salad Nicoise classic style and then how to turn it up a notch and add a modern twist. Throughout this presentation Chef Jon-Paul Hutchins demonstrates cooking and knife techniques, along with some great tips you can use everyday. You'll be on your way to impressing your friends and family as you try out some new skills. Watch more cooking demonstration and techniques on chefs.edu. To learn the way to turn your passion for cooking into a future that's anything but ordinary, call or visit Le Cordon Bleu at chefs.edu.
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Chef and Pastry instructors at the Culinary Academy of Austin share their experiences
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Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com Learn how to butcher chicken lollipops.
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A documentary produced by Samui Institute of Thai Culinary Arts in 2005. Travel with SITCA director Roongfa Sringam on a scenic and fascinating trip to see the sources of Thai cooking ingredients. Part one of three. See where and how prawns are farm raised. Stop at factories where fish sauce, shrimp paste, palm sugar, rice and noodle products are made. Visit farms and orchards where Thai herbs and fruits grow. Finally, see a demonstration of how rice is traditionally farmed in Southeast Asia. Written and directed by Martin Amada.
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Cup Cakes - Not just for kids. Chef Rabbit's sexed up cupcakes. Inspiration taken from an instructable called 'Irish Car Bomb' (don't slate me for that, I dint name it) Lots of booze - lots of chocolate, Perfect St Patricks Day Recipe All this for my blog/vlog - chefrabbit.blogspot.com
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Get the Recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school Instructor Cynthia Keller demonstrates how to prepare Choucroute Garni. For more information about our cooking school, please visit www.ciachef.edu.
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Russell Matthews, a culinary arts student at The International Culinary School at The Art Institute of Atlanta, prepares Fava and Garbanzo Bean Croquettes at www.exploreculinary.tv. The site is home to a web-based video cookbook featuring culinary students preparing recipes from a host of global cuisines. The videos serve as a resource for culinary arts information and distinctive recipes from around the world. Visit www.exploreculinary.tv to learn more.
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Get the recipe - www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor Dave Kamendemonstrates how to prepare delicious homemade fruit smoothies and smoothie popsicles with his kids. For more information about our cooking school, please visit www.ciachef.edu.
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bit.lyVisit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make the perfect chocolate chip cookie-- rouxbe.com Chewy, chocolaty and super delicious, need we say more!
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"WORLD GENERATION: A weekly magazine segment that follows a student and world citizen participating to ERASMUS Student Exchange Program, introducing us to their realities. THIS WEEK a Colombian student impressions of Cooking School of Paris. "
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The second installment in a three-part series on making yeast-risen French bread, presented by Chef Michael Montgomery of the Culinary School of the Rockies.
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