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The Student Chef

No one is born a great cook, one learns by doing--Julia Childs

  • 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: CHRM 1035

Roasted Tomato Salsa (Salsa Quemada)

Beans a La Charra

Mexican Rice

Red Chile Sauce (Chile Rojo Salsa)

Paella

Portuguese Chicken (Frango na Púcara)

Potato, Pepper, and Chorizo Empañadas

Warm German Potato Salad

Veal Cutlet (Wiener Schnitzel)

Cheese Blintzes with Cherry Sauce (Blinchiki)

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