About me
I am a and ACF certified executive chef and have been teaching the Cordon Bleu College of culinary arts for four years.
Jorge Castaneda
Location: portland, oregon
Interests
handmade japanese knives, playing guitar, literature, history, international cuisine and culture
Skills
food processing and production. kitchen management and leadership. many development and design.
Activity
Discussion
I am primarily a classroom teacher but grades class content assignments and outside links are posted online. I Found this course useful not just in encouraging me to take advantage of the underutilized portions of our school portal such as forums and chat rooms but also in applying some of the learning styles mentioned in the classroom as well.
Discussion Comment
I am primarily a classroom teacher but grades class content assignments and outside links are posted online. I Found this course useful not just in encouraging me to take advantage of the underutilized portions of our school portal such as forums and chat rooms but also in applying some of the learning styles mentioned in the classroom as well.
Over the course of my career I found that I prefer Japanese knives, they are generally lighter and far sharper than Western or European knives. It takes quite a bit of care and upkeep to maintain these edges at their razor-sharp peak. For some of us this may be entertaining past time.
Some chefs might find Japanese knives to be too late not sturdy enough to do heavier chopping tasks. I find that I do very little chopping and when I do use a heavy meat Cleaver.
This document illustrates the sizes, volume capacity of Cambro style food storage containers as well as their relative sizes and how they can be configured in a restaurant production line.
Bookmark
A great resources for the study of spices, there uses and their origins.
Blog Comment
I do believe that asking questions encourages participation in the classroom. But I agree that the composition of the questions should be carefully crafted to contribute to the desired learning outcomes.
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One of the beautiful things about being chef is passing on knowledge all the while knowing that you are a conduit for all the great chefs that made you who you are today.