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 Explore the sweet side of the culinary industry.
Do you love to bake? You could turn your passion for baking into valuable career skills. If you would like to further your career with education, why not learn something you love? Many culinary schools offer classes for Patisserie and Baking.
Contact a school near you to see what programs and classes are available. |
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Summer Grill Recipes |
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| Tex-Mex BBQ Chicken |
| Prep Time: 10 minutes |
| Cook Time: 90 minutes |
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Ingredients
| 1 whole chicken, about 4 lb each, halved, with backbone removed |
| 1 lemon, halved |
| 6 cloves garlic, crushed |
| 1 Tbsp. cayenne pepper |
| 1 Tbsp. white pepper |
| 2 Tbsps. paprika |
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Instructions
Wash chicken thoroughly and pat dry. Rub both sides with lemon. Combine remaining ingredients and salt to taste in a bowl. Rub mixture on both sides of chicken. Place chicken halves in a baking dish skin side up. Marinate in refrigerator 24 hours or overnight. Prepare grill. Place chicken halves about 5 inches from coals, skin side up. Cover and grill 1-1/2 hours, turning every 20 minutes.* |
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| Grannys on the Grill |
| Prep Time: 10 minutes |
| Cook Time: 30 minutes |
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Ingredients
| 6 medium Granny Smith apples, unpeeled, sliced |
| 1/2 cup golden raisins |
| 2 Tbsps. canola oil |
| 2 Tbsps. brown sugar |
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Instructions
Cut 6 8 inch pieces of aluminum foil. Prepare the apples and place each sliced apple on a square of foil. Sprinkle raisins, oil, and sugar over each apple. Fold the foil into a package. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Grill the packets for about 30 minutes until the apples are tender. Remove from the foil and serve.** |
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By MM Pack
Of the 4400 known species of crabs, the coasts of North America host a greater variety than any other continent, and in the United States today, crab is the second most consumed crustacean, following shrimp. From Alaska's king crabs to the Dungeness crabs of the West Coast, from Florida stone crabs to the ubiquitous blue crabs found along the East, Southeast, and Gulf Coasts, Americans crave crabs steamed, deviled, stuffed, baked, or fried; in soups, salads, sandwiches, stews, and gumbos.
Blue Crabs of the Atlantic and Gulf Coasts The most popular and common crab in American waters is the blue crab, found from Delaware to Florida and all around the Gulf of Mexico. It's been speculated that blue crabs were transported and spread via the ballast of sailing ships.
Blue crabs mature at 12-18 months, reaching a size of approximately five inches wide. This bright orange roe and blue crab meat are the key ingredients of she-crab soup, a traditional springtime specialty in Charleston and Savannah.
Crab cakes are another traditional specialty most often associated with blue crabs, Maryland, and the Chesapeake Bay.
Softshell Crabs
The great American delicacy, softshell crab, refers not to a species but to a crab at the molting period. Having split and crawled out of its old hard shell, the crab is for a short time covered only in a soft skin and can be eaten whole. Softshell crabs must be harvested within 24 hours of shedding, before the new shell hardens.
Harvested softshell crabs are primarily blue crabs. During their peeling periods, crabbers trap and move them into holding tanks, where they're monitored until they molt, at which point they're quickly shipped to processing houses to be frozen or sent fresh to market. |
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3rd Annual Bastille Day
July 12th - Austin, TX
Learn about French cuisine with chef demonstrations, food and wine tastings and an engaging, delicious cultural symposium.
Contact Texas Culinary Academy to learn more about thier programs and events.
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The Cooking and Hospitality Institute of Chicago |
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Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul, Minneapolis, MN |
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Le Cordon Bleu College of Culinary Arts in Boston, Cambridge, MA |
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Pennsylvania Culinary Institute,
Pittsburgh, PA |
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Le Cordon Bleu College of Culinary Arts Atlanta,
Tucker, GA |
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Le Cordon Bleu Institute of Culinary Arts Dallas |
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Le Cordon Bleu College of Culinary Arts Miami,
Miramar, FL |
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Orlando Culinary Academy |
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Texas Culinary Academy
Austin, TX |
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California School of Culinary Arts, Pasadena, CA |
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California School of Culinary Arts, Hollywood, CA |
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California Culinary Academy, San Francisco, CA |
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Kitchen Academy Sacramento |
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Kitchen Academy Seattle |
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Le Cordon Bleu College of Culinary Arts Las Vegas |
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Scottsdale Culinary Institute Scottsdale, AZ |
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Western Culinary Institute, Portland, OR |
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