Improving Your Culinary Prowess


As some of you may or may not know, our Chef- Lou- had a mid-life crisis of sorts after working as a nurse for 20 years. She decided to follow her passion of cooking and enrolled in the culinary arts program at UVU.

At one point she said this about school, “I have cooked for my family for more than 20 years and I even did some small “catering” for close friends and family. I thought I was a good chef, but then I went to culinary school and found out how much I had yet to learn about cooking.”

Today Chef Lou is going to share some easy culinary tricks to ensure your meal is a hit!


Leah 7


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Wonton Chips

Culinary fads are always changing. Our current trend is using Wontons.

Wontons are traditionally found in many Chinese cuisines and are very versatile- usually fried or boiled in many different ways.

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Today, Chef Lou’s cooking tip is all about Blanching

Blanching is a cooking process where you take a food, usually vegetables, fruit, or pasta, submerge it in boiling water, then after a time, submerge it in an ice bath to stop the cooking progress. There are many ways where blanching is needed but I will only talk about two uses.

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Parsley is not just a Denny’s decoration


When I say the word “Parsley”, what comes to mind? Do you picture the curly dark green leaf that is featured on sub-par restaurant’s fruit buffets? When you were younger, do you remember your mother telling you not to eat the curly leaf and that it was only “decoration for the food”?


If you do indeed recall these childhood memories about a dark green, curly, “non-edible” leaf then you do know what parsley is. Or rather, you know ONE TYPE of parsley.