The Mid-Atlantic region, with its mild climate, abundance of river valleys with rich soil, and extensive coastline, was the perfect environment for the orchards and farms established by the early settlers who emigrated to America from England, Germany, the Netherlands, and other western countries. People from all over the world who have been attracted to [...]

The New England region is known for the rocky coastlines of Maine, the white Mountains of New Hampshire, the rolling green mountains and dairies of Vermont, and the fertile farms and orchards of Connecticut. From New England rivers, bays and oceans comes seafood of great variety and high quality. The Atlantic Cod is recognized as [...]

So here we go, starting week #11 if culinary school. This term we will be in, “Intro To Baking”, “Nutrition” and “American Regional Cuisine”. If you notice there is a letter right after the week number. This will address the various classes and separate the multiple posts for the blog. My goal is to blog [...]

Cooking can be defined as the transfer of energy from one source to another. This energy alters the foods molecular structure, changing its texture, flavor, aroma and appearance. The cooking methods used to transfer heat: broiling, grilling, roasting and baking, sauteing, pan-frying, deep-frying, poaching, simmering, boiling, steaming, braising and stewing. Each method is used for [...]