#culinaryschool

[araxo]

I’m finally posting more content on my socials. I feel more motivated about my baking and vlogging! Sometimes I still feel like I’m not good enough when it comes to my pastry skills but everyone has been telling me to just sell my pastries… idk… should I just do it? 😂😂… what if I try to sell it and no one buys it? 😭😭😭. I’m definitely having imposter syndrome right now.

[warmmilku]

I made a Spongebob bread sculpture today!

[fairy-yokai]

I'm putting up with lessons on wine, for dionysos and dionysos only😌💖

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Seriously tho there's so much to remember

[chef-carloz]

Sago contains small amounts of protein, fat, and fibre and lacks many vitamins and minerals. it’s natural grain and gluten-free, making it a suitable flour replacement for people with celiac disease or those following specific, grain-free diets such as the paleo diet #sago #foodfacts #chefcarloz #fibre #chefknowsbest #chefknowledge #chefselection #chefswords #writerscommunity #foodwriter #writers #writingcommunity #writersofinstagram #chefchoice #culinaryschool #culinaryarts https://www.instagram.com/p/CEwwYOlp-iQ/?igshid=1lsiq0zajf9ed

[veganocosmico]

CENTER OF PLATE, LESSON 3: BROCCOLI XO #studentwork: Liliana Arellanes #chefintraining @veganocosmico Thanks! @matthewkenneycuisine @foodfutureinstitute En mis platos es imposible que no se manifieste mis orígenes, Soy del Norte de México; en todo México los tacos y las salsas de chile son el alma de la mesa de una comida muy Mexicana… Así que cada vez que me ponen como ingredientes una mezcla de chiles “colorados” pienso de inmediato en pasarlos por el molcajete para preparar un buen mole o adobo ilusionando con especias, nueces y semillas así fue como nacieron estos DELICIOSOS TACOS!! Que prepare en Food Future Institute – Donde me comentan mis compañer@s que sin compartirles mi origen, lo adivinaron por el colorido de mis platos. TACOS DE SETAS CON BRÓCOLI XO #cheflilianaarellanes #veganocosmico . . . . . . #culinaryschool #foodphotography #instafood #foodfutureinstitute #mathewkenneyculinary #mathewkennetcuisine #ffi #mexico #tacos #plantbased #recetassaludables #mexicanfood #barcelona #gym #vegetable #tacosarelife #tacosveganos #veganosespaña #veganosbrasil #veganosmexico #veganosargentina https://www.instagram.com/p/CHSASd1B2YD/?igshid=12uj99kl9bkpz

[culinary-institute-of-america]

Welcome baaaaaack! 🤓🎒📚 How was everyone's #FirstDayOfSchool? • Check out our #linkinbio for student blogger Emily White's tips on ways to help you make the most out of your CIA experience! • #proud2bCIA #onlyatCIA #backtoschool #welcomehome #welcomeback #CIAHydePark #CIAGreystone #CIASanAntonio #theculinaryinstituteofamerica #foodislife #culinaryschool #culinaryarts #pastryschool #pastryarts #college #collegelife #moveinday #firstdayofclass #fdoc #students #studentchefs #endofsummer #cooking #cook #recipes #hogwartsonhudson #summer #visitcia (at The Culinary Institute of America) https://www.instagram.com/p/B2PY2CnABB3/?igshid=1rmz0rlyl7jr0

[sfc-paulchambers]

So, you want to become a chef 👨‍🍳 ?? I can help you with that! Chef Rush👨🏽‍🍳 was a 92G Culinary Specialist in the #USArmy and during his time in the Army he was assigned to work in the White House kitchen and once he transitioned out of the military he was hired to stay there. He has now cooked for 4 different presidents!!! What’s your passion? I guarantee you the Army has something to offer you if you’re willing to listen. #culinaryschool #Culinary #culinaryarts #chef #gains #mealprep #career #goals #dosomethingpositive for your #futureself #dosomethingworthwatching #contactmenow #pm #dm #text #8284892646 #usarmyreserve #classof2020 #classof2021 #careergoals #text PM46 to 462769 (at Arden, North Carolina) https://www.instagram.com/p/B2CLBwcAHtj/?igshid=jyxhsv7luk8k

[digitivity]

I find soups one of the most challenging dishes to plate beautifully. Often, the best soups rely on unity of ingredients, so it's difficult to put a component on top without affecting the flavors. For this bowl, I opted to finish the presentation with components that were either directly in the soup, or connected to other flavors in it. This resulted in no net loss of flavor, but a major gain in presentation. Yellow squash soup with shrimp is one of my favorites to make. I've done this in a lot of ways, but I always use shrimp shells to fortify my vegetable stock, and I usually thicken it with a toasted nut cream. Fortifying the stock assures a gentle shrimp flavor throughout even if every bite doesn't contain shrimp, and the nut cream lightens the soup and amplifies the roasted summer squash flavor. The pureed soup itself contains the aforementioned shrimpy stock, caramelized onions, lots of roasted squash, thyme, garlic, and toasted cashew cream. By itself, the soup is delicious, but the accoutrements really make it amazing. First, and most obvious, the grilled shrimp add bold flavor and the skewer adds drama. They're seasoned with salt, pepper, and a pinch of fenugreek, which pairs beautifully with the cashew cream and squash. I saved the necks of the squash to make small rounds. They're gently caramelized in brown butter, and their flavor really shows off the depth summer squash can accomplish. Finally, to add some heat, brightness, punchiness, and a note to play off the sweet nuttiness, a walnut-dill gremolata. The finely chopped garnish features walnuts, lemon zest and juice, parsley, dill, olive oil, and Calabrian chilis. Its bold bite is a perfect accoutrement to the savory-sweet soup. Overall, this presentation really lived up to my hopes for the dish. All combined, the soup was interesting, deep, and unique. #soup #shrimp #squash #cashews #homemade #dinner #foodporn #culinaryschool https://www.instagram.com/p/B7MRMzpJQrW/?igshid=1mxdrp7s55m78