Roma or Plum TomatoApricotAvocado Red SnapperBlue CrabSpanish Manchego Lobster Golden Delicious

rhubarb

Pink Grapefruit

Bone in Ribeye

Endive

Ham Hocks

Danish Blue Cheese

Brussel Sprouts

King Crab

chicken

 

chocolatedishdessert

thaichili


How to use this sight


Starters


From the classroom where we learn: reading a recipe,

measuring,what to keep in your pantry, menu

planning, knife skills roasting Charts, etc.


About You're Food

More in depth study of the ingredients that we use

such as, eggs,cheese, Poultry, beef, pork,

lamb, fish, shellfish, and produce


1st Course

We begin putting some of this information into practice by looking

into soups, sauces, salads,breads,pastas, nutrition,vegetarian,

Sautee, Stirfry,Braise, Roast, Grill, Steam, Fry, Broil


Classical International

We begin to look at Asia and the pacific Islands,

Classic European Cuisines,Eastern Block Europe,

the Mediterannean, and Middle East


North American

We will look at Canada and the United States including,New England, NY City,

The Shore and Chesapeake Bay, Pennsylvania Dutch,

Smoking and BBQ, South Florida, The Southwest and Tex Mex,

The Central Farmlands, and The West Coast


Closers

Including desserts, Receptions, Holiday Meals,

Cooking for 1,2 Weeks and a month at a time,

stretching your dough and saving $ in the kitchen