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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...

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How 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...

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Some of the Perks While Attending Pastry Class at NWCAV

Click here to see more perks :) 1,534,006 calories and counting...

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Very 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,...

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One 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...

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Making 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...

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25 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...

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Food 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...

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Northwest 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...

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My 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....

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Food 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...

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Celebrate 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...

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Rouxbe 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...

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School 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...

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Gift 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...

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Learn 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...

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How 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...

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How 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...

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How 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 vegetable’s nutrients, it also helps to preserve its shape and vibrant color.In this...

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How 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...

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The 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...

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The 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...

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How 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...

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How 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,...

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How 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...

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How 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...

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How 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...

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How 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...

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How 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...

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How 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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