Chef

Last week was my final week of culinary school. For the past 12 weeks I’ve learned so many things, from basic vegetable prep, to stocks, fish, meats, and pastry. I learned an incredible amount in the short time period, and could not be more thankful and enthusiastic about the whole experience. Here are the top ten things I learned in culinary school.

It’s Monday! Let’s get cookin’. (Photograph by Peden + Munk)

These lessons from star chef Thomas Keller include how to butcher a rabbit and tips for saving freezer space.

I’ve never been much of a baker, let alone a bread baker. It requires too much precision, too much time, and techniques I’m all together unfamiliar with. Give me some beans, maybe some sausage, some spices and tomatoes, and I’ll put together a savory soup. And I’ll run to the Wegman’s bakery for some freshly […]

Everyone needs a good chilli recipe and this is my go-to version

2 · 20 minutes · Banana Banana Bread with Maple Mascarpone | The Modern Proper

Life and style blogger Lauren McBride shares her Home Chef Meal Makeover Challenge Results, including a review on the meals and what she's learned from the process.

1 · Fresh Peach and Walnut Salsa - A refreshing and flavorful summer salsa made with fresh peaches and walnuts. Serve over fish, in tacos, or by itself with crackers.

With his Elvis-like charm and speedy yet scrumptious dishes, Isaac Carew is about to get your appetite all shook up.

2 · A chewy crusty pizza dough covered with breakfast sausage grated cheese and soft eggs to make the best breakfast pizza ever!