The second part of our breaking down a chicken package. Chef Matthew Mejia in a CA1030 Meat and Poultry fabrication class.
http://www.thechefsacademy.com Part 1 of 2 with Chef Tony Hanslits breaking down a salmon in a culinary kitchen class. Chef Tony's technique allows for salmon steaks, chops, and filets from the salmon, something that more traditional techniques do not allow for.
Chef Jeff Bane creating a reindeer ice sculpture for students interested in joining The Chef's Academy student ice carving club.
http://thechefsacademy.com The Chef's Academy is a culinary school with locations in Indiana and North Carolina. In this video Chef T. takes you through the chiffonade cut. From Wikipedia: The Chiffonade (French pronunciation: [ʃi.fɔ.nad]) is a cooking technique in which herbs or lea...
http://TheChefsAcademy.com Chef T. takes you through making your own mayonnaise. A rather easy process, yet very important to follow proper technique so that the mayonnaise does not "break". In this video, Chef Instructor, Lucas Trinosky will help you make your own mayonnaise, a ...
http://thechefsacademy.com Chef T takes you through the different techniques for cutting mushrooms in this video brought to you by The Chef's Academy.
http://TheChefsAcademy.com In this demonstration video, Chef Instructor, Lucas Trinosky takes you through the process of making emulsified vinaigrette. Chef T's recipe calls for fresh herbs, to pack a more flavorful punch to the vinaigrette you prepare on your own.