I feel that it goes without saying that if you want to perform accurate and with speed in a kitchen, you should know your way around one and where everything goes.  Well, apparently some people at my school just didn’t get that memo.

It wasn’t until my second trimester at JWU that I started my first lab.  Nervous that not knowing the kitchen very ... Read More

Classes at JWU Denver are starting very soon, which means its time for me to move back out to Denver and move onto campus.  I am staying in Trianalo Hall, which is an upperclassmen, apartment style dorm.  I will have one roommate, Ericka, you might have heard her name in some of my

I know that almost every meal that you make creates some sort of food waste. Little scraps of leftover potato, extra cake crumbs, and day old bread. And, if you own a business you know that just throwing these extras away that you are just throwing away money.

These sort of extras are amplified to horrifying proportion at a culinary school. In my ‘Intr... Read More

In the past several years I have made many cakes.  From large wedding cakes to feed 400 people, to small shaped cakes for only two people.  With each cake that I make, I feel that I have done the best job that I could but I know that the next cake will be better.

I made a cake this past weekend that didn’t turn out like I wanted it to.  I tried to do t... Read More

It almost common knowledge that when you are in a higher altitude, that baking and cooking is effected. Starting my first lab at JWU Denver, I knew that this would be a big part of any baking that I did in class. I suppose it was a little naive of me to just assume that our teachers would give us the formulas ... Read More

This is my fourth and final installment in my “The Competition” series.  If you have not already read the previous articles, you can read them here.

The Three Wise Men
Inside the lab, my cake calmly stood; patiently waiting for it... Read More

This is the third part of my “The Competition” series, click here to read the first and second posts.Read More

This is part two from my “The Competition” series of posts, check out the first one if you have not read it yet.

Time For Fondant
Once I had taken the cakes out of their pans and crumb coated them all, it ... Read More

In February of last year I competed in my first American Culinary Federation (ACF) competition.  It was held in the culinary building at my school, Johnson and Wales University Denver.  The ACF holds competitions all around the country on a regular basis.  It entices all ranges of ... Read More

It seems like if you have any love of food and cooking, you know that using fresh herbs versus dried or powdered herbs.  Of course, you can buy fresh herbs at the grocery store, but what is even better is growing your own herb bed. Read More…... Read More