"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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Cooking Thai@Home was initiated by Department of Export Promotion (DEP), Ministry of Commerce, to help everyone to easily cook Thai dishes by themselves. Moreover, they will be satisfied with healthy food and delicious tastes of Thai dishes at home. Try cooking Thai dishes as pants of your celebration, serving friends or special guests at home, to discover Thai culture. We hope you will enjoy cooking and getting the wonderful taste of 11 Thai selected dishes. Recipe by Assistant Professor Srisamorn Kongpun Chef: 1. Chef Phol Tantasathien, Brand Ambassador, Le Cordon Bleu Dusit, Culinary School 2. Chef Bhakavadee Serewiwattana, Professional Cookery, Culinary Art from Institute of London, New Zealand
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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, Doug Miller demonstrates how to prepare Halloween Punch. 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 chef instructor Phil Delapane demonstrates how to prepare Salt Cod Cakes. For more information about our cooking school, please visit www.ciachef.edu.
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Learn the proper technique for holding a chef's knife. Show Notes: www.stellaculinary.com
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Join Chef Administrator Steve Mengel behind the scenes in the main kitchen of The Greenbrier as he prepares Eggs Benedict.
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Jennifer Kumar, Cross-Cultural Coach Want to teach an Indian cooking class? I share tips on how to prepare a hands-on interactive cooking demonstration for Indian cooking methods in USA What utensils or things are required to teach the class? I answer this question and show you the materials I used to give the class. This was videotaped in the classroom before the class took place. If you want to read the transcripts of the video, click here alaivani.com Follow me on Facebook: www.facebook.com Recently, I taught an Indian cooking class for the first time in Rochester (Brighton), New York. In this video, I show how I set up, and what all I needed to bring to the kitchen to prepare for demonstrating preparing North Indian food- Palak Paneer, easy dhal, raita. If you're interested in the recipes, check the video for details! This video is more focused on how I prepared to give the class. If you want to give a cooking class, this will be helpful. This video does not show the actual class. More about me, cross-cultural mentoring and adjustment at: journeys.alaivani.com thanks for watching!
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The Chefs get creative in the kitchen as they work hard to put together the ultimate breakfast option with French Toast. It will be a battle of sweet vs. savory to see who can come out on top in this week's recipe rehab. Watch to see the chefs' secrets to a delicious and healthy french toast! Subscribe to Everyday Health: www.youtube.com For more videos, visit the Everyday Health Channel on YouTube: www.youtube.com Check us out: www.everydayhealth.com Find us on Facebook: www.facebook.com Follow us on Twitter at: twitter.com We're on Pinterest: pinterest.com ...And Tumblr! everydayhealth.tumblr.com Recipe Rehab: Celebrity and acclaimed chefs, including Laura Vitale, Jet Tila and Aida Mollenkamp compete in a head-to-head challenge to recreate a family-favorite dish, but with a healthy twist! Jill Davie Chef Jill is a graduate of the Culinary Institute of America and UC Santa Cruz. Jill was a chef at Josie Restaurant since its founding in 2001. She has appeared as a prominent guest chef on several Food Network shows. She was a contestant on The Next Iron Chef. See more of Chef Jill: WEBSITE: www.jilldavie.com FACEBOOK: www.facebook.com/jillianawd TWITTER: @Jill_Davie Aida Mollenkamp Growing up with an Italian-American mother and a French stepmother, Aida was always surrounded by great food. Eventually, she made her way into the kitchen and discovered her true passion for cooking. She traveled to Europe to attend culinary school at the prestigious Le Cordon Bleu Paris and ...
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Get the Recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school professor Brad Barnes demonstrates how to prepare Cream of Mushroom Soup with Parmesan Foam. For more information about our cooking school, please visit www.ciachef.edu.
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Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com In this video, learn the basics of blanching leafy, green, vegetables. For more in depth discussion on the science, process and technique of blanching, please listen to out audio lecture, SCS 4| Blanching (www.stellaculinary.com/scs4)
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About Talking with My Mouth Full: When Gail Simmons was to about graduate from college, she felt hopelessly lost. All her friends were going to graduate school, business school, law school . . . but what was she going to do? Fortunately, a family friend gave her some invaluable advice—write down what you like to do best, and figure it out from there. So Gail wrote four words: Eat. Write. Travel. Cook. Little did she know, those four words would become the basis for a career as a professional eater, food critic, magazine editor, and television star. Today, she's the host of Top Chef: Just Desserts, permanent judge on Top Chef, and Special Projects Director at Food & Wine magazine. She travels all over the world, eats amazing food, and meets fabulous people. She's living the dream that so many of us who love to cook and eat can only imagine. But how did she get there? Talking with My Mouth Full explains exactly how she did it, step-by-step and bite-by-bite. It takes the reader from her early years, growing up in a household where her mother ran a small cooking school, her father made his own wine, and family vacation destinations included Africa, Latin America, and the Middle East, through her adventures at culinary school in New York City, training as an apprentice in two of New York's most acclaimed kitchens, assisting Vogue's legendary food critic Jeffrey Steingarten, working for renowned chef Daniel Boulud, and ultimately landing her current jobs at Food & Wine and on ...
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The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor John DeShetler demonstrates how to prepare a classic Beurre Blanc. For more information about our cooking school, please visit www.ciachef.edu.
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Visit TheHungryCuban.com and watch over 150 free video recipes! How to sharpen a knife at culinary school "Your Choices Today, Will Shape Who You Become Tomorrow" Juan Montalvo Boca Raton, Florida 206-426-6435 Come visit me at Food Blog: TheHungryCuban.com Twitter Twitter.com FaceBook: Facebook.com
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www.Watchmojo.com enters Marc Lepine's kitchen After 3 years of culinary school, Marc Lepine began working in the finest kitchens of Toronto, France, and Italy. Lepine has made a name for himself in the culinary world thanks to an inventive approach to contemporary cuisine. reinvent the dining experience in delicious and magical ways dishes that are equally intriguing in terms of their preparation, appearance and taste.
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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 Hinnerk Von Bargen demonstrates how to prepare Steak au Poivre. For more information about our cooking school, please visit www.ciachef.edu.
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Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com Blanched garlic is a great way to add lots of garlic to a dish with out its hot, over-bearing bite. A good example is this recipe for braised chicken thighs: www.stellaculinary.com
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Chef Michael Montgomery with the Culinary School of the Rockies teaches how to make a flourless chocolate cake in this instructional video. Video by Kasia Brossalian / The Camera / www.dailycamera.com
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Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com This video will take you through the process of making a roasted chicken stock. For the audio lectures, recipes and to take the Stocks Quiz, check out www.stellaculinary.com
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