Culinary Expertise Important for Nutrition Professionals

Line Cooking and Setting Up Your Station

by | Nov 1, 2011 | Culinary Arts

My first time working on a line was at Stopsky’s Delicatessen when we opened in May 2011. It was terrifying. Of course, the chef and the other cooks were supremely helpful, but there’s something truly intimidating about the first time you hear “Order...
Culinary Expertise Important for Nutrition Professionals

Square One Pizza – Real version

by | Oct 26, 2011 | Culinary Arts

After Chef Vicky allowed us to experiment with our own pizza doughs, she demo’d a pizza assembly for the bistro. This quarter we’re making pizza in advance and selling by the slice. Customers can also wait for a made-to-order pizza, but they don’t...
Culinary Expertise Important for Nutrition Professionals

Square One Pizza Demo

by | Oct 13, 2011 | Culinary Arts

At the beginning of each quarter, the chefs will teach the students how to cook some of the dishes. This is particularly helpful because we operate rather independently of each other once we start cooking on the line. Chef Vicky demonstrated the pizza dough rolling...
Culinary Expertise Important for Nutrition Professionals

Culinary School: Third Quarter Report

by | Oct 9, 2011 | Culinary Arts

The third quarter at SCA is so different from the second quarter. We now get to serve our food to the public, and the public pays for the food! Whereas second quarter emphasized quantity cooking, third quarter focuses on developing line cooking skills in different...