Cooking at the Academy

Cooking at the Academy

Go behind the scenes of the renowned California Culinary Academy of San Francisco for a taste of professional cooking school and emerge thinking like a chef. This unique series gives both novice and experienced cooks an understanding of the "how and why" of classical cooking techniques. Knowledgeable chef instructors and close-up views bring these techniques to life in your own kitchen!
19952 עונות
18 פרקים
  • 1. New Ideas for Brunch

    1. New Ideas for Brunch

    As the weather turns brisk, light a fire and gather friends and family together for a brunch that will warm the heart and satisfy the appetite. Academy alumnus Chef Dan Bowe will demonstrate the art of late-morning entertaining with Winter Vegetable Bread Pudding. Marmalade Streusel Muffins, and a Giant Fruit Popover.
    As the weather turns brisk, light a fire and gather friends and family together for a brunch that will warm the heart and satisfy the appetite. Academy alumnus Chef Dan Bowe will demonstrate the art of late-morning entertaining with Winter Vegetable Bread Pudding. Marmalade Streusel Muffins, and a Giant Fruit Popover.
    7+
    25 דקות
    6 במרץ 1995
  • 2. Special Breads

    2. Special Breads

    Nothing says home more than the aroma of freshly baked bread wafting from the kitchen. Learn the techniques for preparing some ethnic favorites with Academy alumnus Chef Greg Tompkins as he bakes Garlic Batards with Herbes de Provence, Southwestern Chili-Cheese Roll-Ins, and braided Vanilla Challah.
    Nothing says home more than the aroma of freshly baked bread wafting from the kitchen. Learn the techniques for preparing some ethnic favorites with Academy alumnus Chef Greg Tompkins as he bakes Garlic Batards with Herbes de Provence, Southwestern Chili-Cheese Roll-Ins, and braided Vanilla Challah.
    7+
    26 דקות
    6 במרץ 1995
  • 3. Tempting Appetizers

    3. Tempting Appetizers

    Academy Chef-Instructor Lars Kronmark shares his secrets for creating perfect starters that will entice the palate and tempt the eye. Today's most popular ingredients are incorporated into Lars's Crostini topped with Herbed Goat Cheese and Sundried Tomatoes, or with Kalamata Olive Tapenade, Grilled Seasonal Vegetables with Rosemary Aioli, and Open-Faced Smoked Salmon appetizers with dill.
    Academy Chef-Instructor Lars Kronmark shares his secrets for creating perfect starters that will entice the palate and tempt the eye. Today's most popular ingredients are incorporated into Lars's Crostini topped with Herbed Goat Cheese and Sundried Tomatoes, or with Kalamata Olive Tapenade, Grilled Seasonal Vegetables with Rosemary Aioli, and Open-Faced Smoked Salmon appetizers with dill.
    7+
    26 דקות
    6 במרץ 1995
  • 4. Spectacular Desserts

    4. Spectacular Desserts

    Master Pastry Chef Bo Friberg combines artistry and skill in this spectacular dessert demonstration. Begin by learning the art of creating a Pistachio and White Chocolate Bavarian robed in delicate Chocolate Lace. Next, prepare a charming Chocolate Cup filled with Cappuccino Mousse, and learn how to turn cookie batter into a showstopping Cookie Basket with Fruit, or an impressive Crème Caramel.
    Master Pastry Chef Bo Friberg combines artistry and skill in this spectacular dessert demonstration. Begin by learning the art of creating a Pistachio and White Chocolate Bavarian robed in delicate Chocolate Lace. Next, prepare a charming Chocolate Cup filled with Cappuccino Mousse, and learn how to turn cookie batter into a showstopping Cookie Basket with Fruit, or an impressive Crème Caramel.
    7+
    26 דקות
    6 במרץ 1995
  • 5. Tea in the Afternoon

    5. Tea in the Afternoon

    Afternoon tea is a custom as British as the Queen herself. Academy alumna Chef Teresa Douglas-Mitchell demonstrates the ins and outs of tea service and prepares food to complement this wonderfully elegant and gracious form of entertaining. Recipes include Smoked Salmon and Goat Cheese Sandwiches, Smoked Chicken and Dill Sandwiches, Chocolate-Chestnut Torte, and Lemon Curd Tarts.
    Afternoon tea is a custom as British as the Queen herself. Academy alumna Chef Teresa Douglas-Mitchell demonstrates the ins and outs of tea service and prepares food to complement this wonderfully elegant and gracious form of entertaining. Recipes include Smoked Salmon and Goat Cheese Sandwiches, Smoked Chicken and Dill Sandwiches, Chocolate-Chestnut Torte, and Lemon Curd Tarts.
    7+
    26 דקות
    6 במרץ 1995
  • 6. Festive Salads

    6. Festive Salads

    Go from simple to sensational with festive salads prepared by Academy alumnus Chef Louie Jocson. Easy to prepare, yet dazzling in their presentation, the recipes include Tomato and Red Onion Salad with Goat Cheese, Baby Pumpkin Salad with Smoked Bacon Vinaigrette, and Smoked Swordfish Carpaccio with Arugula and Grissini.
    Go from simple to sensational with festive salads prepared by Academy alumnus Chef Louie Jocson. Easy to prepare, yet dazzling in their presentation, the recipes include Tomato and Red Onion Salad with Goat Cheese, Baby Pumpkin Salad with Smoked Bacon Vinaigrette, and Smoked Swordfish Carpaccio with Arugula and Grissini.
    7+
    26 דקות
    6 במרץ 1995
  • 7. Savory and Sweet Galettes

    7. Savory and Sweet Galettes

    The galette is closely related to the tart and the terms may be used interchangeably. Academy Chef-Instructor Michael Kalanty will demonstrate both sweet and savory varieties of this French favorite including Individual Apple-Potato Galettes with Goat Cheese, and Pear Frangipane Galette. He will also make Pâté Brisée.
    The galette is closely related to the tart and the terms may be used interchangeably. Academy Chef-Instructor Michael Kalanty will demonstrate both sweet and savory varieties of this French favorite including Individual Apple-Potato Galettes with Goat Cheese, and Pear Frangipane Galette. He will also make Pâté Brisée.
    7+
    26 דקות
    6 במרץ 1995
  • 8. A Vegetarian Menu

    8. A Vegetarian Menu

    Vegetarian entertaining presents some challenges, and Academy alumna Chef Tamara Frey rises to them with flair and finesse as she prepares Curried Pumpkin Soup with Chutney Cream, Country Vegetable Cassoulet, and Flaming Rum Bananas with Lemon Wafers.
    Vegetarian entertaining presents some challenges, and Academy alumna Chef Tamara Frey rises to them with flair and finesse as she prepares Curried Pumpkin Soup with Chutney Cream, Country Vegetable Cassoulet, and Flaming Rum Bananas with Lemon Wafers.
    7+
    25 דקות
    6 במרץ 1995
  • 9. Danish and Breakfast Sweets

    9. Danish and Breakfast Sweets

    Chef Greg Tompkins reveals the trade secrets of making perfect pastries, such as traditional Cream Scones sweetened with Apricots, Raisons, and Cranberries. You will also receive a step-by-step lesson in the fine art of making Danish pastries, like Snails and Bear-claws, and you will learn the recipe for old-fashioned pull-apart Sticky Buns that are simple to prepare, and irresistibly delicious.
    Chef Greg Tompkins reveals the trade secrets of making perfect pastries, such as traditional Cream Scones sweetened with Apricots, Raisons, and Cranberries. You will also receive a step-by-step lesson in the fine art of making Danish pastries, like Snails and Bear-claws, and you will learn the recipe for old-fashioned pull-apart Sticky Buns that are simple to prepare, and irresistibly delicious.
    7+
    25 דקות
    6 במרץ 1995
  • 10. Delicious Pies

    10. Delicious Pies

    Baking picture-perfect pies is easier than you think. Chef-Instructor Michael Kalanty begins by demonstrating the secret to preparing full-proof, flakey pie crust. With the perfect pie crust in place, Chef Kalanty follows through by creating a classic Apple Pie (with a creative twist). Next, learn to prepare a cool and creamy Mochaccino Pie flavored with strong Espresso and semisweet Chocolate.
    Baking picture-perfect pies is easier than you think. Chef-Instructor Michael Kalanty begins by demonstrating the secret to preparing full-proof, flakey pie crust. With the perfect pie crust in place, Chef Kalanty follows through by creating a classic Apple Pie (with a creative twist). Next, learn to prepare a cool and creamy Mochaccino Pie flavored with strong Espresso and semisweet Chocolate.
    7+
    25 דקות
    6 במרץ 1995
  • 11. Egg Cookery

    11. Egg Cookery

    The classic chef's toque has 101 pleats to represent, it's said, the number of ways an egg can be prepared. Join Academy Chef-Instructor Lars Kronmark as he demonstrates just a few, including two versions of a classic Omelet, Creamy Scrambled Eggs, and Italian Frittata with Artichoke Hearts, and Roasted Red Onions.
    The classic chef's toque has 101 pleats to represent, it's said, the number of ways an egg can be prepared. Join Academy Chef-Instructor Lars Kronmark as he demonstrates just a few, including two versions of a classic Omelet, Creamy Scrambled Eggs, and Italian Frittata with Artichoke Hearts, and Roasted Red Onions.
    7+
    26 דקות
    6 במרץ 1995
  • 12. Pasta Buffet

    12. Pasta Buffet

    There is nothing quite like enjoying a bountiful Italian buffet. Join Chef Linda Carucci as she assembles a classic antipasto of marinated Vegetables, Italian Meats, and Roasted Garlic. Next, you will learn how to prepare an authentic Manicotti, delicate crepes filled with three cheeses, topped with fresh Marinara Sauce. Chef Carucci will also demonstrate how to create bite-sized Focaccini.
    There is nothing quite like enjoying a bountiful Italian buffet. Join Chef Linda Carucci as she assembles a classic antipasto of marinated Vegetables, Italian Meats, and Roasted Garlic. Next, you will learn how to prepare an authentic Manicotti, delicate crepes filled with three cheeses, topped with fresh Marinara Sauce. Chef Carucci will also demonstrate how to create bite-sized Focaccini.
    7+
    26 דקות
    6 במרץ 1995
  • 13. Pizza, Focaccia, and Calzone

    13. Pizza, Focaccia, and Calzone

    Journey with Academy alumnus Chef Greg Tompkins as he takes traditional Italian pizza, focaccia, and calzone far beyond the shores of Italy. Go Asian with Thai Chicken Pizza, taste the Greek influence in Kalamata Olive and Walnut Focaccia, or venture south-of-the-border with a Carne Asada and Chili Calzone.
    Journey with Academy alumnus Chef Greg Tompkins as he takes traditional Italian pizza, focaccia, and calzone far beyond the shores of Italy. Go Asian with Thai Chicken Pizza, taste the Greek influence in Kalamata Olive and Walnut Focaccia, or venture south-of-the-border with a Carne Asada and Chili Calzone.
    7+
    26 דקות
    6 במרץ 1995
  • 14. Fresh and Saltwater Fish

    14. Fresh and Saltwater Fish

    An excellent, low-fat source of protein, fish, in its many varieties, is a tasty and healthful alternative that is certain to please. Academy Chef-Instructor Lars Kronmark prepares three of his favorites: Ahi Tuna with Black Peppercorn Crust on Napa Cabbage, Grilled Monkfish Medallions with Sauce Niçoise, and Whole Trout in Grape Leaves with Minted Apple Relish.
    An excellent, low-fat source of protein, fish, in its many varieties, is a tasty and healthful alternative that is certain to please. Academy Chef-Instructor Lars Kronmark prepares three of his favorites: Ahi Tuna with Black Peppercorn Crust on Napa Cabbage, Grilled Monkfish Medallions with Sauce Niçoise, and Whole Trout in Grape Leaves with Minted Apple Relish.
    7+
    25 דקות
    6 במרץ 1995
  • 15. Healthful Entertaining

    15. Healthful Entertaining

    How does one prepare foods that tantalize and excite, yet are sensitive to the dietary concerns of health-conscious guests? Academy alumna Chef Tamara Frey solves the dilemma with flair by preparing a complete menu, including Pesto Tarts with Glazed Leeks and Smoked Salmon, Grilled Szechuan Brochettes with Quinoa, and individual Orange Soufflés in shells.
    How does one prepare foods that tantalize and excite, yet are sensitive to the dietary concerns of health-conscious guests? Academy alumna Chef Tamara Frey solves the dilemma with flair by preparing a complete menu, including Pesto Tarts with Glazed Leeks and Smoked Salmon, Grilled Szechuan Brochettes with Quinoa, and individual Orange Soufflés in shells.
    7+
    26 דקות
    6 במרץ 1995
  • 16. Healthy Sauces and Dressings

    16. Healthy Sauces and Dressings

    All flavor and little or no fat is the theme for healthy sauces made with fresh fruit and vegetables. Join Academy alumnus Chef Dan Bowe as he demonstrates the preparation of Grilled Quail with Chipotle-Citrus Vinaigrette, Grilled Fish with Oil-reduced Pepper Sauce, and some vegetable-thickened sauces that can be paired with a variety of food.
    All flavor and little or no fat is the theme for healthy sauces made with fresh fruit and vegetables. Join Academy alumnus Chef Dan Bowe as he demonstrates the preparation of Grilled Quail with Chipotle-Citrus Vinaigrette, Grilled Fish with Oil-reduced Pepper Sauce, and some vegetable-thickened sauces that can be paired with a variety of food.
    7+
    25 דקות
    6 במרץ 1995
  • 17. Cooking with Grains

    17. Cooking with Grains

    Grains from around the world are appearing with increasing frequency on the American table. Join Academy alumna Chef Linda Carucci as she introduces some of the full-flavored varieties available in today's marketplace and prepares classic Tabbouleh Wrapped in Grape Leaves, Artichoke and Mushroom Risotto with Asiago, and Wild Rice Yam Cakes served with greens.
    Grains from around the world are appearing with increasing frequency on the American table. Join Academy alumna Chef Linda Carucci as she introduces some of the full-flavored varieties available in today's marketplace and prepares classic Tabbouleh Wrapped in Grape Leaves, Artichoke and Mushroom Risotto with Asiago, and Wild Rice Yam Cakes served with greens.
    7+
    26 דקות
    6 במרץ 1995
  • 18. Entertaining with Crepes

    18. Entertaining with Crepes

    Crepes, the delicate, paper-thin pancakes that originated in France, are equally at home when used in other cuisines. Academy Chef-Instructor Michael Kalanty will demonstrate the simple steps for making basic crepes, followed by a few interesting variations.
    Crepes, the delicate, paper-thin pancakes that originated in France, are equally at home when used in other cuisines. Academy Chef-Instructor Michael Kalanty will demonstrate the simple steps for making basic crepes, followed by a few interesting variations.
    7+
    25 דקות
    6 במרץ 1995
  • Cooking at the Academy
    19952 עונות
    Go behind the scenes of the renowned California Culinary Academy of San Francisco for a taste of professional cooking school and emerge thinking like a chef. This unique series gives both novice and experienced cooks an understanding of the "how and why" of classical cooking techniques. Knowledgeable chef instructors and close-up views bring these techniques to life in your own kitchen!
    יוצרים וצוות שחקנים
    במאים
    Bruce Franchini
    מפיקים
    Linda Brandt
    השחקנים
    Tamara FreyDan BoweLinda Carcucci
    אולפן
    National Productions Division KQED Inc.
    ביקורות
    1. 5 כוכבים
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    2. 4 כוכבים
      0%
    3. 3 כוכבים
      0%
    4. 2 כוכבים
      0%
    5. 1 כוכבים
      0%
    הצעות תוכן
    7+
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