Pizza Throwing Demo

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Chef Michael Kalanty from the California Culinary Academy shows students how to make and throw San Francisco sourdough pizza dough.



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How To Make French Bread

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Learn how to make delicious French bread from scratch. The full recipe is available at susanscookingschool.com Visit my French Bread FAQs page to see answers to common questions: susanscookingschool.blogspot.com To see what Susan's Cooking School is up to, like us on Facebook: www.facebook.com and visit us at susanscookingschool.com Ingredients used in video Sponge: 1 teaspoon Active dry yeast 10 oz. Bread flour (~2 cups) 1 ½ cups Warm water (80-90°F) Dough Ingredients (to be added to sponge): 1 teaspoon Active dry yeast ¼ cup Warm water (80-90°F) 14 oz. Bread flour (~3 cups) 2 teaspoons Salt, uniodized Bread is baked 20-25 minutes at 425F (218C) with steam if possible.



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Chef Eric Teo of Shatec Institute in Singapore for his Main Course Demo Recipe. #1 School for Hospitality, Culinary, Pastry & Baking, Hotel & Casino Management in Singapore: Singapore best education provider for hospitality, culinary, pastry & baking, hotel & casino management diploma. Check the website here. www.shatec.sg Full-Time Programme Enrolment Email: enrolment@shatec.sg Tel: (65) 6415 3515 / 504 Continuing Education and Training -- WSQ Programmes, Customised Courses, and Lifeskills Workshops for Schools Email: ptcourses@shatec.sg Tel: 6415 3508 / 531 / 514 / 516 Student Services Email: studentservices@shatec.sg Tel: 6415 3523 Media Enquiries, Partnerships, and Sponsorships Email: marcom@shatec.sg Tel: 6415 3505 / 503



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Minestrone soup is a simple recipe that can easily be made to be vegetarian. Cook minestrone soup with tips from a master chef in this free culinary video. Expert: Jordan Ceresnie Bio: Chef Jordan Ceresnie received his Culinary Arts Certification and Baking and Pastry Certification from the Napa Valley Cooking School, where he graduated at top of his class. Filmmaker: Robert Rogers



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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 then off to culinary school in San Francisco. 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) Som Tam 2 cups shredded papaya in cold water 3 sm cloves of garlic 4 Thai chilies 3 Tbsp dried shrimps 1 Tbsp palm sugar 3 Tbsp lime 2 Tbsp fish sauce 5 String beans, cut in 1.5" pieces ½ cup grape tomatoes ¼ cup roasted peanuts, crushed



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Pulaski Technical College Arkansas Culinary School presented Whitney Miller, author and winner of the MasterChef television competition on Thursday, October 27, 2011 at the Pulaski Technical College Little Rock - South site.



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Ron Ben-Israel is a highly acclaimed wedding cake designer, known especially for his magnificent, one-of-a-kind sugar flowers. Ron Ben-Israel is also Visiting Master Pastry Chef-Instructor at The International Culinary Center. Hear what Ron has to say about The International Culinary Center's unique Cake Technique and Design program which he helped develop to train the next generation of successful cake designers and artists. This 300-hour career program specializes entirely on baking, icing, and decorating specialty cakes. Click here to learn more: www.frenchculinary.com



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Chef Peter Reinhart, chef on assignment at Johnson & Wales University, led a two-day laboratory on breadmaking for Class 37 of the Community Culinary School of Charlotte.



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Coconut Macaroons

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Here's a simple and easy recipe for delicious coconut macaroons - brought to you by the staff and students of Liaison College, Ontario's #1 culinary arts and chef training facility. See our other videos, or for more recipes and promotions, visit chefcollege.ca Please note that all participants have been given the flexibility to add their own creative take to the recipe, and that this video not represent the traditional method of preparation.



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The Kid's Culinary Academy operates 1 and 2 week culinary classes to children (ages 10-17). These classes are offered throughout the summer and during certain school holiday weeks throughout the year.



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Welcome to the Center for Asian Culinary Studies!



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Full recipe here: bit.ly Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to make fresh pasta from dough, using traditional Italian pasta tools. 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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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 then off to culinary school in San Francisco. 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) Som Tam 2 cups shredded papaya in cold water 3 sm cloves of garlic 4 Thai chilies 3 Tbsp dried shrimps 1 Tbsp palm sugar 3 Tbsp lime 2 Tbsp fish sauce 5 String beans, cut in 1.5" pieces ½ cup grape tomatoes ¼ cup roasted peanuts, crushed



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A personal tour of Chef Gene's school, Center for Asian Culinary Studies



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Once you've mastered the art of butchering a whole chicken, it's now time to pick up the pace. Professional cooks and chefs are judged by how quickly they can knock out their prep while still maintaining quality. Pay specific attention in this video as to how every movement is setting up the next, and there are no wasted steps. With great technique and a lot of practice, you too will be breaking down chickens in 60 seconds or less. Note: For a more thorough video on the step by step process of butchering a whole chicken, see video "Butchering A Whole Chicken," found here: youtu.be Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com



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Chef Michael Scott of the culinary School of the Rockies in Boulder Colorado explains how to make an emultion. A simple dijon mustard based vinaigrette salad dressing. www.dailycamera.com



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New exclusive Oj Da Juiceman Boomin' and Bunkin produced by mixtape kings DJ Drama and DJ Holiday Zaytoven. ENJOY!!!!



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anna potatoes

Posted by tino | 8:00 PM

Chef Christopher Wolf CCC, CCE teaches students the art of making anna potatoes



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Full recipe here: bit.ly Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to make fresh pasta using simple ingredients: flour, eggs and water. 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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Chef Michael Montgomery talks about roasting chiles, drying them and making green chile. Video by Cliff Grassmick



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Week 5: Trial By Fire

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It's test time: The chicken is dry, the pasta is gooey, and the students have committed a major health-safety violation. Yum!



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COOKING HOW TO: BAGUETTE PART 1 OF 3 Culinary School of the Rockies Chef Michael Montgomery teaches a three-part series on how to make a baguette and compound butter. In this segment, he shows how to proof yeast, knead and proof dough. For the second segment, visit on Feb. 24. How to make a baguette



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Chef Dante Balarezo in his presentation about Peruvian food to the students of the culinary school Le Cordon Bleu



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www.stellaculinary.com This video demonstrates how to portion large sides of halibut into entree sized fillets. Also this week, we'll be releasing videos on how to pan roast fish (demonstrated with a halibut filet) and our first ever video recipe. The recipe video teach you how to make Stella's top selling entree, pan roasted halibut with tomato panzanella and lemon caper beurre blanc. Stay tuned!



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A video of cake decorator Michelle Olson of Michelle Doll Cakes (www.michelledollcakes.com) teaching a class at The Center for Kosher Culinary Arts how to cover a cake using rolled fondant.



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- About Justin Beckett - Justin Beckett was born in San Francisco and lived in five states and three countries before graduating high school, whereupon he returned to the Bay area to attend the California Culinary Academy. Although Justin loved his formal education he is a strong believer in education thru experience. He often states that his real education started when he left school and worked in the kitchens of great restaurants. In his TEDxPhoenix 11.11.11 TEDxTalk, Justin takes us through a journey of his experiences that have led him to the realization that the experience of coming together as friends and family around the dinner table is something that cannot be neglected or forgotten. Website: www.beckettstable.com Twitter twitter.com - About TEDxPhoenix 11.11.11 - The theme for TEDxPhoenix 11.11.11 was "______ for a Change" and featured speakers from around the US who are exploring unique ideas that have brought about unexpected, interesting, and positive changes. Five hundred people from all over Arizona and the western US gathered at the Mesa Arts Center for an evening of thought provoking and entertaining talks. The opening title (vimeo.com and speaker video intros were created under the design and direction of TEDxPhoenix Art Director, Safwat Saleem (@safwat). Motion graphics and animation provided by TEDxPhoenix volunteer Qa'ed Tung (@qaedtung). Video editing of this TEDxPhoenix TEDxTalk was done by UAT Digital Video student, Neil Sparks, under the guidance ...



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