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CASA Blog — Page 8

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Read articles & recipes from the Chef Apprentice School of the Arts.


Five Fall Breads You’ve Probably Never Even Heard Of

I love zucchini bread. I love banana bread. I love bread. But, considering we’ve all had zucchini and banana, I put my mind to finding five different breads that make the most of the season’s wonderful fruits, vegetables or spices. Drumroll please? #1) Broccoli Bread That’s right broccoli + bread. That vegetable you probably pushed […]

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Umami—That Thing We’re Craving

The elusive fifth taste is what we’re talking about here. Any respectable cook or chef probably knows umami loosely translates into “delicious taste” from umai (うまい) “delicious” and mi (味) “taste” (source here). This kind of savory goodness is found in foods that are high in monosodium glutamate, things like moldy cheese, miso, seaweed, steak, […]

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The Best Marinade May Be No Marinade at All!

When most of us cooks and chefs think of marinades we naturally think of “marinating” i.e. throwing that steak or those chicken breasts in some highly seasoned, somewhat acidic concoction to result in a finished product that’s tender, flavorful and nicely browned. Well believe it or not Uncle Joe’s prized overnight marinade just might not […]

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Garlic Preparations: Sautéed, Minced, Chopped, Sliced and a Few Other Ways

Ever ask yourself if you’re adding garlic at the right time to that marinara or stew? Ever wonder why your guests are crinkling up their noses when you’ve thrown some raw, minced garlic into that nice big salad you made?  Well here are just a few tips I’ve gleaned while doing my research and talking […]

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Chocolate and Chili—Trend or Real Staying Power?

Well since roughly 2006, chocolate and chili in oh-so-many renditions has been a presence in both the realms of the savory and the sweet. Go to your local Whole Foods and you’ll undoubtedly find no less than five varieties with the combination of sweet and sultry and spice, from dark chocolate with cinnamon and red […]

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