Culinary School: Classical French Technique

I use cooking and researching the history of culinary dishes as a distraction for my mental health. I worked for a time in a professional kitchen and have a passion for French, Japanese and the food history of the American South.

Section I: French Fundamentals

Section II: Vegetables

Section III: Stocks

Section IV: Sauces

The Five French Mother Sauces

French Sauces Overview

Secondary / Modern Sauces

Section V: Modernist Cuisine

Section VI: Ethnic Cuisine & Sourcing Ingredients

Sourcing Ingredients

Thinking of Opening A Restaurant

Culinary Fun Facts

Culinary Japan

Culinary United States Southern

Culinary United States Non-Southern

Recipes & Techniques