Skip to content
The Student Chef

Explore diverse cooking techniques to enhance your culinary skills and elevate your recipes.

  • Home
  • Cooking Introduction
    • Day 1: Salads & Vinaigrettes
    • Day 2: Egg Cookery
    • Day 3: Poaching
    • Day 4: Simmering, Boiling, Steaming
    • Day 5: Midterm Cooking Exam
    • Day 6: Sautéing and Frying
    • Day 7: Grilling & Roasting
    • Day 8: Sandwiches
    • Day 9: Braising, Stewing & Pasta
    • Day 10: Final Exam
  • Cuisine of America
    • Day 1: History/Thanksgiving
    • Day 2: New England
    • Day 3: South
    • Day 4: Florida/North Caribbean
    • Day 5: Cooking Exam
    • Day 6: Cajun/Creole
    • Day 7: Southwest
    • Day 8: Midwest/Farmlands
    • Day 9 Pacific-Northwest
    • Day 10: Final Cooking Practical
  • Soup, Sauces and Stocks
    • Day 1-Stocks
    • Day 2-White Sauces
    • Day 3-Soups
    • Day 4-Brown and Tomato Sauces
    • Day 5 Midterm Exam
    • Day 6-Mayonnaise & Hollandaise
    • Day 7-Dessert Sauces
    • Day 8-Pan Sauces
    • Day 9- International Sauces
    • Day 10-Final Exam
  • World Cuisine
    • Day 1-Greek
    • Day 2-Italian
    • Day 3-Italian
    • Day 4-Europe
    • Day 5-Midterm
    • Day 6-Mexican/Spanish
    • Day 7-Chinese
    • Day 8-Indian
    • Day 9-Thai
    • Day 10-Final Exam
  • International Foods
    • Day 1: Iraq & Egypt
    • Day 2: Greece & Mediterranean
    • Day 3: European
    • Day 4: Mexico
    • Day 5: China
    • Day 6: Japan
    • Day 7: Italy
    • Day 8: Spain
    • Day 9: S.E. Asia & Thailand
    • Day 10: India
  • Cooking Methods
    • Day 1: Braising & Stewing (Mexico, South America & The Caribbean)
    • Day 2: Steaming (Japan & China)
    • Day 3: Grilling & Barbecue (Korea and Southeast Asia)
    • Day 4: Frying & Shallow Frying (Spain)
    • Day 5: Roasting & Baking (The Middle East, Turkey, Greece & Crete)
    • Day 6: Simmering & Boiling (Africa)
    • Day 7: Curries & Chutneys (India & The British Isles)
    • Day 8: Saute/Cast Iron Cooking & Pasta (France and Italy)
    • Day 9: Poaching & Curing (Germany, Austria, Switzerland, Scandanavia & Russia)
    • Day 10: Final Exams
  • Cooking Exam
  • Term Conditions

Class: Day 7-Grill, Broil, Roast

Roasted Chicken

The “Ultimate” Cheeseburger

Grilled New York Strip Steak with Maître d’Hôtel Butter

Tarragon Compound Butter

Maître d’Hôtel Butter

Grilled Chicken Breast

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts


  • Kale by LyraThemes.com.