The Front Burner

We tall about a dry-heat cooking method favorite of all: Deep-Fry"

On this week's episode of "The Front Burner", we are taking a moment to sit down with Dr. Fredrick to discuss varied cooking techniques and his personal favorite method for food preparation.  Join us for a quick journey through some delicious recipes and nostalgic memories. Take a moment to think about some of your favorites and your preferred methods of cooking.

We are taking a brief journey into the origin of the French term, Mise en place.  You will learn how Mise en Place, is not only an integral part of the work environment but day to day navigation of life. Are you ready, is everything in its place?  

In this episode, we will be provided some key terms and concepts to help understand some of the more preferable styles and methods to suntanning a well managed and empowering work environment.

On this week's episode, we are discussing food cost and the associated formulas necessary to being successful. Chef Jason Fridrich provided us with a brief overview of the best decisions essential to proper budgeting and a restaurant's success.  

On this week's podcast we seek an understanding of what professionalism is and how it is found throughout the hospitality industry. With the assistance of Chef Robert Seltzer, you will be given a brief history of the origins of some industry outlets, career options and ethical approaches to carrying yourself as a member of the hospitality industry. Do you have what it takes? 

Any chefs or food aficionado in our listening audience undoubtedly know about Escoffier, the "King of Chef and Chef of Kings". In this episode, I chat with Chef Frank Coupland, and we dive into the life and story of one of histories greatest Chef, Auguste Escoffier.