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4:02
*******www.epicureanculinaryartsacademy****/ Our Culinary Arts Certificate Program is designed for passionate individuals like you who demand both the quality that the Epicurean Culinary Arts Academy delivers and the flexibility of an online Culinary Arts Program. Our Culinary Arts Certificate students are able to advance their Culinary Arts Education and transform their lives, all while maintaining their busy work and family schedules. Your reaching the Epicurean Culinary Arts Academy was not an accident! Here at Epicurean, we assist students who want a career in the hospitality industry, but want to get their training and education online at their own pace and schedule. Did you know? Chefs who work long hours don’t have time to train people in knife skills? They don’t have time to train people in safety and sanitation? You must know the importance of eliminating the possibility of cross-contamination. You must know how to keep hot foods hot and cold foods cold. You must know how to do prep work and make stocks and soups. If you don’t know these basics, you won’t even get an interview with a chef. But there is a solution! Enroll today!
17 Nov 2011
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4:48
Highlights of the Chinese food preparation methods at a culinary school. Ingredients, peapods, red pepper, wok cooking, chinese cleaver.
21 May 2009
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3:49
Highlights of the Chinese food preparation methods at a culinary school. Cutting beef, cut shrimp into donut shape, peel pea pods, shread carrots, and make deep fried bowl.
6 Sep 2008
806
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4:10
Highlights of the Chinese food preparation methods at a culinary school. Steamed chicken, sharpening a chinese cleaver, forming deep fried chicken rice balls
21 Jun 2009
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5:07
The delicious chocolate almond cakes recipe presented by Chef Mary!
1 Jan 2008
1786
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6:48
Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A production of The Culinary Media Network. www.culinarymedianetwork****
16 Jun 2008
555
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8:52
Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A Production of the Culinary Media Network. www.culinarymedianetwork****
15 Jul 2008
339
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0:31
Culinary trade school offering courses in Culinary Arts, Halal cuisine, Asian cuisine, and one-day Lifestyle courses. A 6-month certificate program, ideal for working individuals who are nurturing a passion for the culinary arts. Call at 911-5122 or visit www.mostinstitute**** for more information.
19 Mar 2009
1867
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7:27
Trade school offering intensive and extensive culinary education since 2004. Offers 6-month courses with affordable tuition fees. For more information, contact the Executive Office at 911-5122 or visit the official website at www.mostinstitute****.
19 Mar 2009
991
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2:06
for more info visit at www.culinaryblog****
6 Nov 2009
142
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0:44
for more info visit at www.culinaryblog****
28 Mar 2009
369
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1:19
for more info visit at www.culinaryblog****
29 Sep 2011
471
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