Video Library

The following videos have been provided by our strategic partners and represent their take on the latest tips and techniques in the culinary industry.


Basic Biscuit Scones

Pearson Baking Fundamentals: Benchmark Formulas, Part I

View the following demonstrations that teach foundational methods used in baking: Basic Biscuit Scones, Braided Egg Bread, Butter Spritz Cookies, American Buttercream, Swiss Buttercream and Cheese Soufflé. Watch Videos


Chiffon Cake

Pearson Baking Fundamentals: Benchmark Formulas, Part II

Baking demonstrations continued: Chiffon Cake, Chocolate Chip Cookies, Combination Doughnut, Cream Puff Dough Formula, Crème Caramel and Croissant Dough Formula. Watch Videos


Maine Lobster

Maine Lobster Shucking Lobster

Watch as Chef Wilfred Beriau, CEC, CCE, AAC, 2008 Chef Educator of the Year demonstrates the best way to extract the meat from a lobster. Watch Videos


Knife Skills for Chefs

Pearson Knife Skills for Chefs

Build your basic knife skills with these educational videos. View the following videos for examples on the proper use of quality knives and basic knife cuts. Knife Skills for Chefs


Chicken Chausseur

Midwest Culinary Institute Quartet Classic

View classic culinary video recipes—a quartet of classic demos featuring chicken, beef, and fish—by Chef John Kinsella, CMC, CCE, WGMC, AAC. Quartet Classic


Prawn Pepper Masala

Unilever Food Solutions Savoring the Best of World Flavors

View six culinary demos featuring Unilever chefs with recipes from around the globe. Savoring the Best of World Flavors


Slow Food

TBS STORYline Slow Food

View a segment from the network TV show TBS STORYline about the meanings and origins of slow food. Slow Food


Beef Butchery

Midwest Culinary Institute Beef Butchery

View a video demonstration by Chef John Kinsella, CMC, CCE, WGMC, AAC, on beef butchery. Beef Butchery


Veal Butchery

Midwest Culinary Institute Veal Butchery

View a video demonstration by Chef John Kinsella, CMC, CCE, WGMC, AAC, on how to butcher a leg of veal. Veal Butchery


Charlie
Trotter

2008 ACF Event Series Charlie Trotter Keynote Presentation

View one of the most memorable experiences of the 2008 ACF National Convention. General Session keynote presenter, renowned chef Charlie Trotter, expounded on the 2008 theme, “Achieving Culinary Excellence.” Watch Chef Trotter serve up an anecdotal account of his philosophy on being a part of the “world of food and wine and service and hospitality.” Charlie Trotter Keynote Presentation