Remember to breathe...
"It's the life of a student" my husband keeps telling me. Today I am a bit overwhelmed and have to remember to breathe. At school we went over the next 3.5 weeks that are left in the program and there...
View ArticleHow to Choose the Right Culinary School | Why I Chose NWCAV
This blog entry is for the people who are out there trying to decide on which culinary and pastry school to attend. Perhaps it will benefit potential students who are unsure about choosing NWCAV...
View ArticleSome of the Perks While Attending Pastry Class at NWCAV
Click here to see more perks :) 1,534,006 calories and counting...
View ArticleVery Cool Photo
It is always interesting to hear what previous classmates have been up to. I recently was in contact with a student who took the part-time pastry class with me at L'Academie de Cuisine in Gaithersburg,...
View ArticleOne Year Ago Today
It is insane how quickly time goes by. One year ago today, I left my administrative job of 16 years. One whole year has passed. I remember feeling excited and relieved, yet a little unsettled that I...
View ArticleMaking Sugar Showpieces | Part of the Pastry Final at NWCAV
Because our pastry class ended so close to the holidays, I have barely had any time to post the things that we had worked on in the last few weeks of the program. As part of our final exam, we had to...
View Article25 FAQ's on Culinary and Pastry School
Since my post on How to Choose the Right Culinary School, I have been compiling questions I received from readers who are interested in either attending school or simply want to know more about it. Of...
View ArticleFood Industry Jobs | My Interview With Chef Kalimar
I met Kalimar while working at the International Monetary Fund (IMF) in Washington, DC. He has a very friendly persona and loves to chat. That combination made it very easy to get to know him. We had...
View ArticleNorthwest Culinary Academy of Vancouver Blog
If you haven't noticed already, the Northwest Culinary Academy of Vancouver has launched their very own blog! It is a fantastic way for past students to remain connected to the school and read about...
View ArticleMy New Job at Rouxbe
During these past two months, my blogging has been light. With a hectic schedule and so much to say, it has been difficult to sit down and write. Back in April, I wrote about a company called Rouxbe....
View ArticleFood Porn at Rouxbe
I cringe when a bagger at the market places heavy items on top of fragile produce. I admit I'm totally anal when it comes to picking out unblemished fruits and vegetables, but after spending the time...
View ArticleCelebrate Thanksgiving with Rouxbe
Since living in the U.S., I have become very fond of their Thanksgiving holiday. I like the timing of it, as it really gears you up for Christmas and the New Year. You are able to indulge in over a...
View ArticleRouxbe Cooking School is Coming SOON!
It's so close, you can smell it! We have been working around the clock to release the first few lessons of the world's first-ever online Cooking School. As it nears, everyone at Rouxbe is becoming more...
View ArticleSchool is In!!! - Rouxbe's Online Cooking School Launches
We did it! Today Rouxbe launched the world's first online Cooking School! Now, you can learn all of the skills and techniques that I learned in culinary school - close up, in the comfort of your own...
View ArticleGift Rouxbe for Christmas!
If you have already experienced Rouxbe, you'll know a few things: 1) your cooking skills have improved; 2) it's the only online source that clearly shows you "how" and "why" things work; and 3) people...
View ArticleLearn How to Season with Salt | Rouxbe Online Cooking School
Learn How to Season with Salt in the Rouxbe Online Cooking School:Any chef or confident cook will tell you that knowing how to season with salt is as crucial as any other technique you will learn. You...
View ArticleHow to Make Prime Rib | Rouxbe Cooking School Lesson
Prime rib is one of those magical meals that brings everyone to the table. When cooked properly, it has a beautiful, aromatic and irresistible crust. Not only does it look beautiful whole its tender...
View ArticleHow to Make Polenta | Rouxbe Cooking School Lesson
Polenta is a long-time staple in Italian and European cuisines. It has a reputation of being bland and challenging to cook, but this is simply not true. By following a few simple steps, polenta is...
View ArticleHow to Steam Vegetables | Rouxbe Cooking School Lesson
Steaming is an ideal cooking method for almost any vegetable. Not only does steaming help to retain most of the vegetables nutrients, it also helps to preserve its shape and vibrant color.In this...
View ArticleHow to Cook with Herbs | Rouxbe Cooking School Lesson
One of the easiest ways to enhance the flavor of the food you prepare is to add herbs. Whether fresh or dried, you need to know how to use herbs and when to add them during the cooking process. In...
View ArticleThe Basics of Plating | Rouxbe Cooking School Lesson
Professional chefs have the ability to bring a dish quickly together and plate it beautifully without hesitation. They do this with confidence and great consistency because they plan it out beforehand...
View ArticleThe Risotto Method | Rouxbe Cooking School Lesson
An authentic risotto is a deliciously-creamy, Italian rice dish. Risotto is very popular - even outside of Italy - for its simplicity and versatility. It can be made with very few ingredients or it...
View ArticleHow to Vary Risotto | Rouxbe Cooking School Lesson
Risotto is a very versatile dish that lends itself well to a variety of flavors. Once you have mastered how to make a basic risotto, you can begin to incorporate different ingredients throughout the...
View ArticleHow to Cook Grains | Rouxbe Cooking School Lesson
Whole grains are the building blocks of a healthy diet. Not only are they full of vitamins and nutrients, there is plenty of research to support the fact that whole grains help to prevent disease,...
View ArticleHow to Roast Vegetables | Rouxbe Cooking School Lesson
Roasting is an effortless way to cook vegetables. All you need is just a bit of salt, pepper, oil and a hot oven and you can transform nearly any vegetable into something intensely-sweet with a...
View ArticleHow to Make Starch-Based Thick Soup | Rouxbe Cooking School Lesson
Starch-based thick soups are hearty soups that are made by cooking starchy vegetables, legumes or grains together with a liquid. These delicious and healthy soups are appreciated by many cultures...
View ArticleHow to Make Hollandaise | Rouxbe Cooking School Lesson
Hollandaise is one of the five main mother sauces. Made with butter and eggs, this warm emulsion sauce is thick, yet airy. A well-made hollandaise has a rich, buttery flavor with just a hint of acid...
View ArticleHow to Bread & Batter Foods | Rouxbe Cooking School Lesson
Breaded and battered foods are appreciated for their crispy exterior and tender, moist interior. The dishes we enjoy so much such as chicken parmigiana, beer-battered fish, veal Milanese, polenta cakes...
View ArticleHow to Shallow Fry & Deep Fry Foods | Rouxbe Cooking School Lesson
Frying is a dry heat cooking method in which foods are cooked in hot fat. It is a very versatile cooking technique since almost any type of food can be fried. When properly cooked, fried foods are...
View ArticleHow to Make Crêpes | Rouxbe Cooking School Lesson
This new lesson, which has been requested by many of you, is a lesson on crêpes. While we normally don?t take requests (not because we don?t want to, it?s just that we are focused on a particular...
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