Business is sizzling in the food service industry!
Chefs work in restaurants, hotels and resorts, catering, health spas, schools, hospitals, cruise lines and as personal chefs. If you find one of those career opportunities appealing, the TSTC Culinary Institute could help you achieve your dream.
Week 3 Italy...we have antipasto, squid ink risotto with lobster, calf liver with onions, cheesy polenta, Italian braided bread with herbs, brasied duck with red wine, fontina fonduta, vanilla bean panna cotta and watermelon gelato
Italy- week 2 italian seafood stew, osso bucco, chicken marsala, seafood salad, ravioli, lemon semifredo with berries, chocolate torta
Squid Ink Pasta with Soppressata and Shrimp, Linguine with Clams, Ribollita, Panzella, Rice Balls, Crostini with Mushrooms, Crostini with Olive tapenade. Proscuitto and Bean Salad
Week 1 of International-China
Cheesecake day.....Peanut Butter Pretzel Cheesecake, Ricotta Cheesecake, Marble Cheesecake, Death by Chocolate Cheesecake
Roasted and grilled Octopus
Candied bacon, Chocolate bacon roses, and pralines
Fancy chocolates and sugar work
The students practiced scratch fondant, piping skills, decorating techniques. We think they got it!
Photos from TSTC Culinary Institute's post
Fun day playing with shrimp and wine
Crispy seared salmon
Pure Culinary Gold!
Photos of student's rabbit and lamb work this semester.
No bones about it!
Exploring the waters with fish...
Almond-Hazelnut Dacquoise...Such a delicious dessert with layers of egg-white cookie, ganache, and espresso buttercream frosting.
It's getting serious...#beef
Today's lesson: Sous Vide cooking with plating techniques and poultry.
Mousse, Pot de Creme and Souffle!
Practicing plating techniques with breakfast and salads/dressings (maybe some past pickling projects, as well)!
This week in baking class...
puff pastry work, choux dough, pastry cream
This week in outcomes....poultry.
The task for the week: Combine all learning outcomes for the week, some learning outcomes from last semester and little to no groceries (using what is in house). Students plated outstanding creations using Charcuterie, saucing techniques, plating techniques, laminated doughs, and tarts.
[04/28/18] Thank you all for stopping by and supporting our culinary students today! We enjoyed having you there. Stay tuned for a fun event, as we bring back our Advanced Pastries class to the Culinary Arts program this summer.
TSTC CULINARY BAKE SALE...
The students are feverishly working on your requests for the bake sale! Show them your support by getting a few of theses goodies for yourself. The bake sale is this Friday, April 27th at 11:00 am. We are located at 901 N.1st Street.
TSTC in West Texas
The Culinary class participated this evening in the Taste of Abilene event.
THIS CONTEST IS NOW CLOSED. Congrats to Michelle Soto Ramirez for winning two tickets to the Taste of Abilene! Thank you for participating!
TSTC Culinary Institute and the Taste of Abilene are partnering to give away 2 tickets($70 value)for the Taste of Abilene, Tuesday, April 17. Follow these steps: Like the TSTC Culinary Institute Page, leave a comment on the Culinary page of what you would like to see for sale at the upcoming Culinary Bake Sale on Friday, April 27. After you leave your comment, go like the Taste of Abilene page. We will randomly pick and announce the winner Monday, April 16 at noon.
COOOOOOKIEEES (and brownies)!
ICE is giving away four culinary school scholarships – finalists compete on The Chew!
It's difficult to make these unique concepts delicious. We managed to do it! Come see our skills put to the test at our TSTC Culinary Bake Sale on April 27th at 11:00am at 901 N.1st Street.
Putting our baking skills to the test!
Prepping for Restaurant tomorrow!!
Champs devoting time to practice for Skills. Go get the gold you so deserve!
Chancellor Excellence Awards: Thank you to Fernando Rodriguez, Brian King and Lori Walton for all of your help!
Just a few weeks left to see what the students have created!
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STUDENT LED RESTAURANT IS BACK!
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