Struggle with cooking the basics in the kitchen? Tired of brown eggs and cutting yourself with a knife? We will show you the techniques that chef’s use to create repeatable success. Rob Roath has worked with some of the biggest catering companies and restaurant enterprises in the states. We will tackle everything you need to impress your family, friends and most of all yourself.
Here is a quick look at what this course will cover:
-Safety in the kitchen
-How to choose quality fruits, vegetables, and meats
-Cutting with confidence
-My pro tips from years in the kitchen
Just imagine making these dishes by the end of our journey:
-Fresh Mango Salsa
This is just the start of your journey chef. Look for our other courses that will enrich your playbook and expand what you can prepare with mastery. Welcome to Foodie Cooking School.
It is critical to know the rules of the road when it comes to food. It can taste great and still be dangerous of not properly handled. I know this is not the most exciting thing to learn, however stick with me and we will learn how to make all your food safe.
The key to any great food is the ingredients we put into it. We walk through some key things to look for in some popular fruits and vegetables.
With most things in life there is an assortment of jargon that needs to be learned. We go over some for cooking so you know what it means and how it can impact your food.
We go over the cuts and common cooking techniques for beef, lamb, and chicken. Using the correct cut with the proper cooking method is half the battle.
Fish is tackled here as a separate matter. We go into some terms as well as proper handling of the product.
Ever have your potatoes turn brown? We have the fix for you.
Quick hacks are the mainstay for any kitchen worker. We cover one that can speed up your processing of herbs like cilantro and parsley.
There is nothing worse than getting chili residue in your eye. I can attest from personal experience. Here is a cool tip to alleviate this.
Ever wonder why chefs can cut onions without issue? I saw you the hack we used in the kitchens.
As this is a beginning cooking course I wanted to give you an idea of the tools of the trade and what they would be commonly be used.
We quickly go over what the paper products are in the kitchen and give you some tips along the way.
We show you the peeler we love as well as another one that you most likely have never seen.
If there is an essential tool of the kitchen to master it would be the knife. With that said there are many different types that are used for specialized purposes. We look into that quickly here.
You can really look pretty professional if you sharpen your knife with a steel. Well I never really mastered that so I show you how the mere mortals do it.
Cantaloupe can be a tricky fruit to deal with. I show you how I did it when I was a prep cook in a salad bar. Cutting items 2 hours a day can gleam some cool tricks.
Cutting down hard vegetables presents unique issues. I show you how to deal with this slippery problem.
We present a couple of different ways to cut down long items like chives and green onions.
The mango has quite a unique secret inside. We show you what it is as well as how to dice it with a quick hack.
Avocados are a main stay for anything Mexican. I show you a quick hack on how to deal with this quickly and with no mess.
There is a real quick and easy answer for cutting tomatoes and not smashing them along the way. We show you what this magical tool is.
I am not sure who actually loves to cut these vegetables, however I show you a quick way to deal with them so you can move on to other cutting tasks.
We go over how to peel quickly and effectively as well as common cuts.
Julienne and chiffonade cuts can really made things look really pro. We show you how to do this with kale however this method could be done with just about any flat leafy green.
Breaking down chili can really take some time. We present a quick fire method to get them chopped and seeded in no time.
Who needs a juicer when you have a fork around right? We show you a cool hack to get juice out of any citrus with a common utensil.
Here is the recipe for the mango salsa for you to have when you try to prepare it.
It is more important for me to show you why I do what I do as much as how. That way you can create your own recipes using my methods. The approach videos give you the insight into the dish.
For your first challenge we tackle mango salsa. Pull up your sleeves and get going. Don't forget to post your pictures to the boards.
Teaching foodies worldwide how to cook delicious dishes. Even if you do not know how to cook we will get you cooking like a chef soon enough. Wow your guests with fantastic cuisine. Rob Roath is a chef, author and food blogger. He has worked for some of the top catering companies in Denver like Epicurean and Three Tomatoes. Created recipes for Wild Oats and was a corporate pantry developer for Macaroni grill. No matter your skill he will show you how to use ingredients and the perfect wine to create awesome experiences.