This Easter is a bit weird. Self-isolating without your family and friend may make this weekend go by a little slower than usual. It’s also very weird and concerning for restaurant owners and operators. Going from a traditional dine-in establishment to 100% take out or delivery is a bit of change. This Easter presents a…
Category: Culinary Student
How do I keep my knives sharp?
This question is asked more frequently than you think. How do I keep my knives sharp? and what is the correct way to sharpen them? It’s only natural that all knives will eventually lose their original edge. High quality professional knives are an investment for a life time and should therefore be treated with extra…
Which Knife to Use: Small Intricate Cuts
Why are there so many different styles of knives available? Do we really need access to all of these great knives? Well I guess it isn’t exactly required to have so many knives on hand, but having the right tools can make the entire process much more fun, easier and faster! Recently we took a…
Top 5 of the Most Controversial Foods
Great thing about flavor and taste buds is that everyone can have their own opinions about the food they eat. Whether you loathe them or love them, you probably have some opinion about the food on this list! Brussels Sprouts The bitter green that is feared by children all over the world! People are naturally…
Essential Tools Every Baker Should Own
What baking tools do I need? That is a great question many hobby chefs and bakers ask themselves. So I will go through the essential baking tools every baker should own! This blog will not breakdown the “basic” items like an oven or a measuring cup, but rather dive deeper into the essentials. Read on…
3 of the Worst Mistakes People Make with Their Kitchen Knives
Any good chef in the culinary industry will tell you that their knives are the most important tools of their craft. Everyone will make mistakes with their knives at some point along the way, but if you are really not sure about how to care for your knives you could drastically reduce their lifespan! From…
What is Food Safety?
The time is upon us to talk about food safety! Schools across North America have re-opened their doors to students again and what better time to brush up on of your food safety than Food Safety Month! Read an in depth look from We Are Chefs! This is part one of a four-part series on…
National Culinary Arts Month – Giving Thanks
July is a perfect month for a number of reasons; terrific weather, schools out, patio drinks and full restaurants! July is also a time to celebrate chefs and the culinary industry as it is #NationalCulinaryArtsMonth! This celebratory month is a perfect time to give thanks to professional cooks, chefs and all those involved in the…
Q&A With CCI’s Mike Byrne
The National Restaurant Association Educational Foundation sat down to have a chat with our very own Mike Byrne! Mike talks about his experiences with CCI, the restaurant industry and much more! Click the on link to read more about the one and only Mike Byrne! Q&A with CCI’s Mike Byrne
Cooking With Spring Vegetables
It’s that wonderful time of year again! Spring has sprung! Spring is quite an extraordinary experience. It would seem as if the whole world comes alive after the cold blistery months of winter have ended. The world that seemed so gloomy, dull and cold is once again becoming filled with color! Little did we know…
Cooking with Winter Vegetables
Originally posted on Tools for The Discriminating Chef:
When we think of winter, we often think of cold, short days, and long for fresh fruits and vegetables from our home gardens. However, we can have some culinary fun with winter too as this season provides some great winter vegetables to satisfy our palettes. We can…
Healthy Eating On A Student Budget Advice from Troubles of a Twenty-Something
Healthy eating, can at times become very expensive. On top of the expenses you have loans, tuition, books and much more. Where do you find the time to meal plan and cook when most of the time you are hitting the books? Here is a little advice from someone who can relate Trouble of a…
Tools for The Discriminating Chef 