PLATING
April 30, 2018
Potato Transformation
Jamie Simpson’s version of a potato salad without mayo uses all usual ingredients of potato, onion, paprika, celery, and mustard…
PLATING
April 29, 2018
Salmon Sashimi with Rob Ruiz
Rob Ruiz is an artist when it comes to plating. He uses flavors, textures, colors and composition to make incredible…
JAPANESE TECHNIQUES
June 12, 2020
Aburi Technique for Fish
Aburi Sushi Beautifully Blends Sashimi and Seared Fish Aburi is a common technique used in sushi preparation. Literally meaning “flame-seared”…
ZERO WASTE
October 16, 2019
Are Banana Peels Edible?
Are Banana Peels Edible? To Reduce Food Waste, Culinary Industry Professionals Explore Appealing Benefits and Culinary Potential of Banana Peels!…
KNIFE SKILLS
April 28, 2018
Salmon Sushi Fillet Tutorial
Chef Rob Ruiz from Land and Water Co. in Carlsbad, CA has a very unique style for making salmon sushi…
TECHNIQUES
April 24, 2020
CURING FISH with SEAWEED
What is Kombu-Jime? Kombu-jime is a Japanese technique used for curing or pickling meat and fish, vegetables, and other ingredients.…
