Corporate Chef Catering Offers New View into Food Prep
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Customers Benefit from Corporate Chef Catering’s New Open-Concept Kitchen and Restaurant
(PRWeb December 12, 2012)
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BOCES culinary students prepare meals for elderly residents (WITH VIDEOS)
SARATOGA SPRINGS — A group of BOCES culinary students spent the past few days cooking up something good for the holidays.
Thu, 13 Dec 2012 18:45:04 -0800
Anselm retires from LBCC culinary program - Corvallis Gazette Times
Anselm retires from LBCC culinary program
Corvallis Gazette Times
ALBANY — According to Dale Christy, bakery instructor at Linn-Benton Community College, the Culinary Arts program and Scott Anselm are one and the same. “When you spell culinary arts at LBCC, you spell it with Scott's name,” Christy said. On Friday …
Wed, 12 Dec 2012 19:10:21 GMT
Resolved Question: Help with seafood calamari recipe (edited)?
My brother and I are making a seafood soup, following this slow cooked calamari recipe with tomato sauce (www.northendfish.com/recipes/slow-cooked-calamari-in-tomato-sauce/) however we only have a pound of squid and want to substitute it with some other seafood. When would the proper time be to add in precooked shrimp, then raw frozen (will be defrosted) mussels and scallops? I want to make sure I don’t under cook anything.. thank you so much!!! Ps I’m just beginning culinary school, so any other tips are appreciated I know I just asked this question, but I wanted to clarify that the mussels and scallops are actually raw.
Thu, 13 Dec 2012 07:04:25 GMT