The Chef’s Academy

Gephart Butter Sauce | The Chef’s Academy

A great sauce for your next fish dish! Learn how to make this tasty Gephart Butter Sauce from one of the chefs at The Chef's Academy at Harrison College. Start your culinary journey with us today at www.thechefsacademy.com

The Chef’s Academy: How to break down a chicken pt. 2

The second part of our breaking down a chicken package. Chef Matthew Mejia in a CA1030 Meat and Poultry fabrication class.

The Chef’s Academy: Campus Executive Chef Tony Hanslits breaking down a salmon

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.

Ice Carving by Chef Jeff Bane at The Chef’s Academy

Chef Jeff Bane creating a reindeer ice sculpture for students interested in joining The Chef's Academy student ice carving club.

The Chef’s Academy: Knife skills – chiffonade

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...

The Chef’s Academy: How to make your own mayonnaise

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 ...

The Chef’s Academy: Techniques for cutting mushrooms

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.

The Chef’s Academy: How to tie a neckerchief

http://thechefsacademy.com Chef Instructor Lucas Trinosky takes you through how to properly tie your neckerchief. The neckerchief is tied the same as a classic "single-windsor" knot that you'd use for a common tie.

The Chef’s Academy: How to make vinaigrette

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.

The Chef’s Academy: How to break down a chicken

Chef Instructor Matthew Mejia breaking down a chicken. This demo comes from a CA1030 meat and poultry fabrication class.