Culinary School

French Culinary School

Section I: French Fundamentals

• A Soldier’s Life: Escoffier & The Brigade de Cuisine
• Croque-Madame
• French Cheese: The Process & The Palate
• French Culinary Lesson: The Macaron
• French School Lunches
• Knife DNA 101
• Le Bistrot Paul Bert (18 rue Paul Bert, 75011)
• Poste de Travail: Setting up your Workstation
• Preservation Techniques
• Salt: When, Why, How much – A Primer
• Steak-frites
• What is a Traditional Bouquet Garni?
• Your Knife Roll

Section II: Vegetables

• Lavage & Épluchage: Washing & Peeling Vegetables
• 101 Ways To Cut Yourself: Vegetable Knife Skills
• Knife Skills: Tournage
• Vegetable Cooking: A l’anglaise
• Vegetable Cooking: A l’etuvé
• Glacer: Glazing Vegetables
• Pommes Rissolées
• Cooking Method: Dans un Blanc

Section III: Stocks

• Stocks and Sauces Terminology
• Guidelines For Stock Preparation
• French Stocks (Fonds)
• White Stocks (Fonds Blances) & Fumets
• Brown Stocks (Fonds Bruns)
• Glazes (Glaces)
• Liaisons: The Binding Agents

Section IV: Sauces

The Five French Mother Sauces

• The Five Classical French Mother Sauces : Béchamel
• The Five Classical French Mother Sauces: Velouté
• The Five Classical French Mother Sauces: Espagnole
• The Five Classical French Mother Sauces: Hollandaise
• The Five Classical French Mother Sauces: Tomate

French Sauces Overview

• French Brown Sauces
• French White Sauces
• Béchamel Sauces
• About Emulsified Sauces
• Warm Emulsified Sauces
• Cold Emulsified Sauces

Secondary / Modern Sauces

• Classical Sabayon
• Sauce Allemande
• Sauce Crème (Cream Sauce)
• Sauce Mornay
• Sauce Soubise
• Sauce Suprême

Section V: Modernist Cuisine

• Molecular Gastronomy : Intro
• Molecular Gastronomy : Agar, Agar
• What is Sous Vide

Thinking of Opening A Restaurant

• Thinking Of Opening A Restaurant: Equipment
• Restaurant French Cooking Vessels

Southern Cuisine Technique & Terminology

Southern Cooking Tools & Techniques

• Seasoning Your Cast Iron Pan
• Southern Biscuits: Soft or Crunchy?
• What are Pork Rinds? Cracklin?

Southern Ingredients Profiles

• Southern Larder
• Benne Seeds
• Butter Beans
• Collard Greens
• Corn Grist
• Grits
• Hominy
• Lard
• Okra

Food Through Culture (History of a Dish)

• Food Through Culture: Ambrosia Salad
• Food Through Culture: Bananas Foster
• Food Through Culture: Mulatto Rice

Butcher’s Block

Meat Butchery

• Beef Beyond Filet, New York Strip and Rib-Eye
• Butchering a Pig 101 (Video)
• Dry Aged Beef
• Offal: Butchering a Beef Heart – Chris Cosentino (Video)
• Preventing Spoilage: Refrigeration and Packaging
• Rendering Leaf Lard
• What does bad meat smell like?
• What is the Beef Knuckle?

Fish & Shellfish Butchery

• Commercial Fishing, Sustainability and Environmental Impact
• Are All Fish Eggs Caviar?
• Salmon Pin Bones
• Shucking an Oyster (Video)

Beef Cut Profiles

• Beef Cut Profile: Beef Rolls
• Beef Cut Profile: Short Ribs

Veal Cut Profiles

• Veal Cut Profile: Veal Shank

Pork Cut Profiles

• Pork Cut Profile: Pork Belly

Lamb Cut Profiles

• Lamb Cut Profile: Leg of Lamb

Poultry Cut Profiles

• Poultry Cut Profiles: Foie Gras

Fish Profiles

• Fish Profile: Flounder

Shellfish Profiles

• Shellfish Profile: Oysters
  • Ace Blade Oyster, ACE Basin, South Carolina
  • Little Bitches Oyster, Magotha Bay, Virginia
  • Louisiana Oyster, Houma, Louisiana
  • Murder Point Oyster, Portersville Bay, Alabama
  • Point aux Pins Oyster, Grand Bay, Alabama
  • Stingray Oyster, Chesapeake Bay, Virginia

Charcuterie

• Rendering Leaf Lard
• Small Batch Sausage Making 101