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.…
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…
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…
KNIFE SKILLS
April 29, 2018
How to Cut Salmon Sashimi
After breaking down the Salmon, remove the belly membrane. Cut thin slices and retain a thin layer of…
MARKETING
May 2, 2018
Taco Photo Breakdown
With so much food photography on social media, chefs need to figure out how to make their work stand out…
KNIFE SKILLS
June 20, 2018
How to Make Porchetta
Accursio Lota is the head chef from Solare in San Diego, CA. He is originally from a small town in…
