All the best resources to find a New York Culinary School

Posts Tagged ‘kitchen’

Mexican Ancestry Cooking school classes. Luci testimonial in San Miguel de Allende, Mexico

Saturday, August 7th, 2010

Luci Anda New York (lucidanda@aol.com) enjoying a hands on cooking class at MariLau.com. As a Mexican native, I inherited my Mexican cuisine knowledge from my previous generations. And my passion too! I invite you to join me in my kitchen school to take out our aprons and spoons, to use the very fresh ingredients of our Mexican cuisine, and create together delicious dishes, with love, tradition and fire for a great vacation adventure. I love sharing my knowledge of ancestry home cooking in Mexico, mainly focused in hands-on learning, allowing students to choose their menus in open courses. www.mexican-cooking-school.com

Duration : 0:0:23

(more…)

Technorati Tags: , , , , , , , , , , , , , , , , , , , , ,

Cooking during an economic crisis

Saturday, July 24th, 2010

http://www.thetakeaway.org/
In 1942, in the middle of World War II and at the start of food rationing, the writer MFK Fisher published How to Cook a Wolf. It’s was meant to be a part cookbook part self-help guide to inspire those faced with the wolf of hard times to get creative in the kitchen. With today’s economic climate, we thought it would be fun to revisit MFK Fishers classic book. So we asked New York Times food writer Melissa Clark to give us some tips from this classic.

Duration : 0:4:16

(more…)

Technorati Tags: , , , , , , , , , , , , ,

Cooking with Liquid Nitrogen – Ferran Adria and Harold McGee

Saturday, July 17th, 2010

Complete video at: http://fora.tv/2008/10/10/Ferran_Adria_A_Day_at_elBulli

Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio puree truffles.

—–

No one can get into elBulli, Ferran Adria’s restaurant on the northeast coast of Spain. But plenty of people certainly try: every year, the restaurant receives over two million requests for only 8,000 seats during the six months it is open. For the other six months, Adria, who is proud to be called the “Salvador Dali of the Kitchen,” travels, dreams, and creates at his “food laboratory” in Barcelona, called elBulli Taller, where his team includes a chemist and an industrial designer who also design plates and serving utensils to go with the food.

No wonder, as Corby wrote in The Atlantic, “making the twisty two-hour drive from Barcelona for a dinner that ends well into the wee hours has become a notch on every foodie’s belt–perhaps the notch, given the international derby to get reservations.”

For mortals who won’t be making the trip soon–or who didn’t hit the lottery last year in the German contemporary-art exhibition Documenta, which flew two people at random per day to el Bulli to experience “the exhibition” that is dinner at elBulli–Adria has given the world A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria.

This is the first book to take a behind-the-scenes look at the restaurant whose sources and methods every ambitious chef wants to know. It shows a full working day from dawn until the last late-night guests leave, using photographs, menus, recipes and diagrams that reveal the restaurant’s preparations, food philosophy, and surroundings. — NYPL

Ferran Adria began his culinary career washing dishes at a French restaurant. In 1984, at the age of 22, Adria joined the kitchen staff of elBulli, a traditional French restaurant. Eighteen months later, he became head chef. He soon began learning techniques from culinary masters and performing culinary experiments based on the use of fresh materials. In line with Adria ‘s experimental philosophy, he closes elBulli for six months every year to travel in search of new inspiration and perfect new recipes. In response to the question–can food be art? Adria has said, “That’s for other people to decide. Cooking is cooking. And if it exists alongside art, that’s wonderful.”

Harold McGee writes about the science of food and cooking. Twenty years after its first publication, the revised On Food and Cooking: The Science and Lore of the Kitchen was named best food reference of 2004 by the IACP and the James Beard Foundation. In 2005, Bon Appetit named McGee food writer of the year. In 2008, Time Magazine named him to its annual list of the world’s most influential people. McGee has written for many publications, including The World Book Encyclopedia, Nature, Food & Wine, and Fine Cooking and has appeared on public television’s “Diary of a Foodie” and on National Public Radio’s “All Things Considered,” “Fresh Air,” and “Science Friday.” He writes a monthly column, “The Curious Cook,” for The New York Times.

Duration : 0:4:17

(more…)

Technorati Tags: , , , , , , , , , , , , , , , , , , ,

Authors@Google: Jen Lin-Liu

Sunday, July 11th, 2010

Jen Lin-Liu visits Google’s Mountain View, CA headquarters to discuss her book “Serve the People: A Stir-Fried Journey Through China.” This event took place on November 5, 2008, as part of the Authors@Google series.

Lin-Liu’s Serve the People records her years living and working in Shanghai and Beijing, when she attended a vocational cooking school and discovered a passion for Chinese cooking and culture. Growing up in the U.S. to Taiwan-born parents, the author admits feeling alienated from her heritage when she first moved to China in 2000. She begins her account with her frustrating yet ultimately rewarding study at the Hualian Cooking School in Beijing, where she apprenticed to one of the school’s instructors, Chairman Wang, an old-style cook raised during the Cultural Revolution, who taught the author the rudiments of chopping, shopping and how to pass the cooking exam. Incorporating stories of many of the Chinese she worked alongside (and their recipes), as well as trips to the MSG factory in Henan or to the rice-growing Guangxi province, Lin-Liu offers a thoroughgoing, spirited celebration of overcoming cultural barriers.

Jen Lin-Liu is a Chinese-American writer and the founder of the cooking school Black Sesame Kitchen. A restaurant editor for Zagat Survey and the coauthor of Frommer’s Beijing, she has also written for Newsweek, the New York Times, the Wall Street Journal, Saveur, Food & Wine, and Time Out Beijing.

Duration : 0:34:30

(more…)

Technorati Tags: , , , , , , , , , , , , , , , , ,

Stonewall Kitchen Cooking School

Tuesday, June 22nd, 2010

A brief look into the new Stonewall Kitchen Cooking School. Class schedules and more information can be found at http://www.stonewallkitchen.com/cookingschool

Duration : 0:0:45

(more…)

Technorati Tags: , , , , , , , , ,

Learn How to Cook at The French Culinary Institute

Saturday, June 19th, 2010

http://www.frenchculinary.com/french-culinary-institute-video-tour.htm?cmp=vid-you

Learn more about the Culinary Program at The French Culinary Institute. (Classic Culinary Arts program)

Duration : 0:2:32

(more…)

Technorati Tags: , , , , , , , , , , , , , , , ,