We talk a bit about carryover cooking and how that affects your cooking style to result in better quality food. (1:02)

Instead of a word of the day, we discussed the evils and concerns of cross contamination, which is a concern not only with food-borne illnesses, but also with general health during these concerning times. (11:45)

Reach out to us to let us know you’re safe and still cooking, we’d love to hear from you. We can be reached by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food or our show. We’ll have some more quarantine episodes coming, and maybe a video or two.

Thanks for tuning in.

The post Episode 12 – Carryover cooking appeared first on Professional Chef Instruction Services.

With a special guest, we discussed the value in a restaurant and how to get the most value for your budget at home and putting the best value on your plates at home. (1:02)

Instead of a word of the day, we discussed hand washing, the whys and the process in order to keep everyone healthy during these concerning times. (19:34)

Reach out to us to let us know you’re safe and still cooking, we’d love to hear from you. We can be reached by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food or our show. We’ll have some more quarantine episodes coming, and maybe a video or two.

Thanks for tuning in.

The post Episode 11 – Value appeared first on Professional Chef Instruction Services.

We discussed the reality of food hacks, thanks to inspiration from our friend Jen over at EPBOT on Instagram.

Our “Word of the Day” today was, Meringue, and we included a food hack for that. (8:28)

We’d love to hear from you. We can be reached by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food or our show. Check out our YouTube channel for some new videos also.

Thanks for tuning in.

The post Episode 10: Food Hacks appeared first on Professional Chef Instruction Services.

Benchmark – first bi-monthly episode. We discussed the basics of plating and how it applies to cooking at home.

Our “Word of the Day” today was, The Scoville Scale   (15:10).

Share your plating photos with us on Facebook and Instagram, also send in those questions that you’ve always wondered the answers to.

We can be reached by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food. Check out our YouTube channel for some new videos also.

Thanks for tuning in, let’s keep this ball rolling.

The post Episode 9 – Elevating Through Plating appeared first on Professional Chef Instruction Services.

Keeping with a new playful format that continues to evolve, we talked about a hot topic for anyone who is in the industry.

We have a “Word of the Day”, Piquant (17:50).

Send in those burning questions, and drop us a note to let us know how we’re doing.

Get in touch with us by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food. Check out our YouTube channel for some new videos also.

Thanks for tuning in and we’ll see you next month.

The post Episode 8 – It’s ok to NOT cook appeared first on Professional Chef Instruction Services.

Welcome back folks,

It feels good to be getting back into the swing of things, and sorry for being away so long. A major bit of life just took over. But now we have a new episode of the podcast and are looking for more to come soon. Show notes below. Drop us a line for any reason.

Episode 7 – Holiday Tips

We talked about a few different topics this time as we played with a different show format. We started with some holiday cooking tips that we learned from Thanksgiving (1:02). We followed this with a trick for using your BBQ grill as a makeshift hot box (6:45). We finally talked about cooking for pets and making your own dog food at home (10:46).

Our “Word of the Day” was Clarified Butter (17:50). As part of this we went over how to clarify your own butter.

The question this episode involved a discussion about recipes (23:31).

Let us know what you think of the new format and keep sending in those questions. Get in touch with us by email, Facebook, Instagram, or Twitter and feel free to share your thoughts and opinions about food. Check out our YouTube channel for some new videos also.

Thanks for tuning in and we’ll see you next month.

The post Episode 7 – Holiday Tips appeared first on Professional Chef Instruction Services.

Talking about some of the basics in cooking, we try to take the mystery and confusion out of making stocks and sauces. We cover the types and principles of stock, the mother sauces and how to make them, as well as some of the derivative sauces.

Our “Word of the Day” was Mirepoix (19:17).

The listener question this time was about alternatives to pasta, especially if you have a gluten allergy or intolerance. It’s another nice touch about cooking for allergies (22:31).

Keep sending in those questions and feel free to share your ideas, or even just your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Also check out our brand new YouTube channel.

Thanks for tuning in and we’ll see you next month.

The post Demystifying Stocks & Sauces appeared first on Professional Chef Instruction Services.

Hey Padawans,

A new episode just dropped. We’ve got the show notes below.

We’ve also set up a YouTube channel. So far you can find a video about using and caring for your knife, the most essential tool for a chef, and a video about breaking down a chicken. The link for the channel is shown in the sidebar. Thanks for following us, and send us some feedback.

Topic: Sandwiches & Deep-Frying at Home

This was a fun episode to do. We cover what makes up a sandwich and talk a little bit about some of the different kinds of bread that can be used. We then go on to discuss how you would deep fry food at home with minimal equipment and how to make home-made potato chips to go with your sandwich (12:20).

Our “Word of the Day” was Mirepoix (20:28).

The listener question this time was close to my heart, being lactose intolerant. It asked if you can substitute lactose free or other milk alternatives for milk in recipes. It’s a nice touch on allergy cooking (24:11).

I’m really enjoying the questions, and look forward to more of them. Also feel free to share your ideas, or even just your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Also check out our brand new YouTube channel.

Thanks for tuning in and we’ll see you next month.

The post Episode 5 – The Essentials of Sandwiches & Deep-Frying at Home appeared first on Professional Chef Instruction Services.

Great topic this time as well as our first listener question (Thanks Mom)

Topic: The Basics of Salads

We cover the components of a salad as well as the 3 keys to elevating food and how they relate to salads.

Our “Word of the Day” was Bouquet Garni and Sachet.

Our first listener question was asking for ideas for simple meals on these hot summer nights. Check out below for a simple “Stuffed Chicken Breast Supreme”.

We’d love to hear from you with questions, ideas, or even just to share your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter.

Thanks for tuning in and we’ll see you next month.

Stuffed Chicken Breast Supreme

(Courtesy of Family Circle Magazine, 1975)

Makes 8 servings

INGREDIENTS:

• 8 Boneless, Skinless Chicken Breasts
• 6 oz Gruyere Cheese, Shredded
• 1/4 lb Salami, Chopped
• 1/2 c Chopped Green Onions
• 1 Egg
• 3 oz Seasoned Bread Crumbs
• 1/4 c Butter
• 1/4 c All-Purpose Flour, plus extra for breading
• 2 c Milk

PROCESS:

1. Butterfly each chicken breast to create a pocket in the side.
2. Combine 1 cup of the Gruyere cheese, salami, and green onions in a small bowl. 
3. Place about 1/4 c of the mixture into the canter of each chicken breast. Secure the open side with toothpicks to hold it closed.
4. Set up your breading station with extra flour, 1 beaten egg, and the bread crumbs in separate dishes.
5. Roll chicken breasts in flour to coat, then dip in the egg and coat with the bread crumbs.
6. Layout coated chicken breasts on a lined sheet pan and bake at 400 degrees until golden brown, about 40 minutes. Chicken should reach an internal temperature of 165 degrees.
7. When chicken is about half way done, melt the butter in a medium saucepan.
8. Stir in flour and stir to combine. Cook, while stirring constantly, just until bubbly.
9. Stir in milk; continue cooking and stirring until sauce thickens.
10. Stir in remaining cheese until melted.
11. Remove from heat and hold warm until chicken is done.
12. When chicken is done, serve with cheese sauce ladled over it.

The post Episode 4 – The Basics of Salads appeared first on Professional Chef Instruction Services.

Welcome Back and sorry we’ve been gone for so long. This is kind of old news now, but we’ve been approved and can now be found on iTunes, Spotify, and Google Play.

Topic: Elevated Hamburgers – Part 2; Food Trends and Fads; Other Chef’s Podcasts

A lot of shorter topics this month, but totally worth the listen as we expand the show’s make-up. We started with continuing the discussion about elevated burgers with a visit to Hubert Keller’s Burger Bar in Las Vegas. We continued with an introduction to food trends, and finished with a small diatribe about my adventures looking for other food podcasts.

Our “Word of the Day” was Empanada.

We’d love to hear from you with questions, ideas, or even just to share your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter.

The post Episode 3 – Elevated Burgers, Part 2 appeared first on Professional Chef Instruction Services.