GCC Culinary Arts Department

A huge thank you to our guest speaker, Francesco Lucatorto — chef and owner of Francesco showed us how to prepare a classic Roman-style porchetta from start to finish: pork belly and loin seasoned with herbs, garlic, salt, and black pepper. We got into the kitchen around 9am, and by 11 it was in the combi oven — needing four hours to reach that deep, beautiful mahogany. With class ending at 12:45, it just wasn’t ready in time. Tune in Thursday when we finally reveal the result!

The secret to perfectly crispy salmon skin! The most important step? The citrus brine.

Green-Apple Cucumber Aguachile with Hamachi 🐟

It’s seafood week at Glendale Culinary! From butchering fish to shucking oysters. Students are loving this week’s recipes🧑🏽‍🍳

The culinary students cooked (literally). Crispiest fried chicken of the year✨

A little sneak peek at the plating process! Braised Lamb sitting on a bed polenta topped with gremolata

Pizza Sauce Recipe:

• 2 quarts (about 8 cups) crushed tomatoes
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 2 Tbsp dried oregano
• 1 Tbsp kosher salt
• 2 Tbsp black pepper (freshly ground recommended)
• 1 Tbsp granulated sugar (to balance acidity)
• 10 garlic cloves, thinly sliced
• 4 oz (½ cup / 120 ml) extra virgin olive oil (EVOO)
• 10 fresh basil leaves, chiffonade (thinly sliced)

Procedure:
Mix all ingredients together in a large bowl or container until well combined.

Taste and adjust seasoning if needed.