Tip of the Day: Don’t Stuff Poultry
Today in Meat Fabrication class, we butchered chickens and discussed the numerous ways to cook birds. One of the most important lessons of the day was to cook the bird … Continue reading
Tip of the Day: Keeping Cheese
This week has been dairy overload here at Greystone. Monday night we tasted Mexican cheeses (Panela, Oaxaca, and Queso Fresco) in Spanish Club. Tuesday night’s Cheese Club meeting showcased fresh … Continue reading
Photos: Desserts at Culinary School
The gorgeous, overflowing bounty found daily on the culinary school dessert table. This photo collection is dedicated to the “candy kitchen crew,” the most precise, talented group of cooks around. … Continue reading
Tip of the Day: Ditch the Sponge
We are two days from taking our Food Safety certification exam, the ServSafe test. Not only do chefs need to be talented cooks, but we need to know how to … Continue reading
The Root of the Word "Avocado"
Avocados are a hallmark of Californian cuisine and I love them for breakfast, lunch and dinner. But ever wonder where we got the name? The word avocado comes from the … Continue reading
Tip of the Day: Avoid Sticky Pasta with Lemon Juice
Despite the low-carb madness of recent years, I love pasta. No matter the dish- linguini with cream sauce, spaghetti and meatballs, ravioli, capellini primavera, I love them all- the most … Continue reading
Culinary School Photos
Maui onions, cipollinis, pearl onions, green onions, leeks, and gingers for our root vegetable tasting. Our chef instructor had us chop these up and caramelize them to taste their differences. … Continue reading
Germinating Seeds
I joined the garden club, and I’m learning heaps. Here Deborah and I prepare trays for cucumber seeds. When they sprout, we’ll transfer them outside to the garden. When they’re … Continue reading
