Chefs Table

This is a video from class teaching students about how to make a salted caramel pear galette. Some highlights include making caramel and discussing how to prevent crystallization of the sugar, making pie dough from scratch and how to make a galette. Ingredients are listed below:Salted Caramel½ cup (200g) granulated sugar3 Tablespoons (90g) butter, room temperature cut up into 6 pieces¼ cup (120ml) heavy cream1/2 teaspoon kosher salt1 teaspoon corn syrup½ tsp lime or lemon juiceGalette½ pie dough from your group1 ea pear or apple, peeled and diced1 oz packed light or dark brown sugar1 1/2 teaspoons all-purpose flour1/2 fresh lemon, juiced (to prevent apple browning)1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmegsalted caramel sauce (recipe above)egg wash: 1 large egg beaten with 1 Tablespoon milk or wateroptional: 1/4 cup(40g) total chopped almonds, raisins, coconut, etc...

In this episode Chef talks all things Chili, from the abbreviated history to sharing his own recipe. Listen in to hear about Sister Mary, ties to Chili and the Texas Prison system as well as Chef's very own recipe for a heart warming bowl of chili. If you love comfort food, chili and cast iron skillet cornbread this is an episode you don't want to miss!

Welcome to Season 2 of the Chefs Table Podcast! It has been quite a while since Season 1 ended but Chef is coming back better then ever with his second season! To start it off Chef will be talking about one of his favorite holidays of the year: Thanksgiving! From the turkey to the gravy and everything in between, Chef will talk about how he tackles one of the more challenging days of holiday cooking. You will hear about the brining process for Turkeys, Chef's famous chorizo stuffing and how to make homemade gravy that will be sure to impress all of your guests-plus much more! Take a listen as begin our second season of the Chef's Table Podcast!

This weeks episode of the Chefs Table Podcast is a combination of various clips from my recent trip to Mexico City. Ever wondered where Mole originated from or what Tacos al Pastor is, then this week's episode is for you! Make sure you visit the Chefs Table Podcast on Instagram or Facebook to see the many pictures posted from my trip. And of course, this week I have a surprise guest who doesn't hold back his feelings on one of my meals that contained a local insect!!!! Hope you enjoy this weeks podcast, I had a lot of fun putting it together!

In today's podcast, Chef breaks down the three main methods of heat transfer, 3 main cooking methods and 12 different cooking techniques used in the 3 main cooking methods. This one is a little more scientific then the others and for those of you who like to know the "how and why", this might be the episode for you! As always, please reach out to me @Chefs TablePodcast for future podcast ideas and let me know if you have any suggestions for guests!

In this episode Chef "stirs the pot"  and shares his knowledge on the main types of soup found in many of today's kitchens. Listen in to find out how the term restaurant was possibly started, why Chef LOVES consomme and where the name Chowder originated from. In this episode you will also hear the details of one of his favorite soups to make at home along with a recipe for you to try. Let us know how it turns out! And we are now live on Facebook: https://fb.me/ChefsTablePodcast !

In this episode Chef talks about the importance of stocks in any kitchen, the basic ingredients and how to make the best stock possible. Listen in for tips on the basic ratio of ingredients, what vegetables you should NOT caramelize for brown stock and freezing small portions of stock for future use.