Chef Callison’s Culinary Fundamentals
Join WSU’s Executive Chef Jamie Callison as he takes you through a three part series of culinary fundamentals.
Learn knife safety and skills, cutting and cooking chicken, and the basics of making soup.
Knife Safety and Skills
Learn the proper use of a knife.
- How to hold a knife
- How to hand a knife to someone
- Sharp knife safer that dull knife
- How to sharpen your knife
- Secure cutting board
- Clean work area
- How to properly clean a knife
- How to hold a knife
- How to hold your fingers – the claw
- Making sure a “V” separates your fingers and the blade of the knife.
- How to cut a carrot, celery, onion, garlic, thyme, and rosemary.
- Concentrate on proper technique than accurate cuts and speed
- Explain compost versus stock trim
- Use proper knife for the correct job
How to Cut Up a Chicken
How to cut up a cooked and/or raw chicken and how to make an amazing stock.
Cutting Up a Chicken
- How to properly cut up a cooked and/or raw chicken
- Understanding the difference of using a pre-cut chicken versus a whole good quality chicken
- How to pick out a perfect chicken
- Talk about the difference between stock and base ( Taste and sodium content)
- How to make and store a good stock
- When you reduce a stock you enhance flavor. When you reduce a liquid made from base it gets saltier
- White stock
- Brown stock
- Why start in cold water
- Simmer don’t boil and skim
- Removing fat
- What are stocks used for
Soup is On!
Date to be determined
How to make and store soups for the winter. Make the soup once and have up to 10-plus dinners.
Chicken Noodle Soup
- The proper way to make a simple soup
- How to use leftovers from a whole chicken to produce an amazing soup
- How much water and salt do you when cooking pasta
- With homemade pasta you can cook the pasta in the soup broth
- For thin soups it is sometimes necessary to thicken with a little cornstarch or arrowroot
- Slurry- Mixture of a liquid and a starch can be used to thicken
- How to finish the soup to ensure the pasta doesn’t get overcooked
- How to change this simple recipe into to a gluten free chicken –basil soup
Broccoli Cheddar Soup
- Demo making soup: Explain that this soup is using the Veloute method
- Veloute is stock thickened with roux
- Roux is equal parts by weight flour and oil cooked together
- Explain the concept of infusing flavor – Broccoli soup should taste like broccoli
- Mother sauces (Béchamel, Veloute, Española, tomato and Hollandaise)
- How to make Chef Callison’s specialty soup that will become a family favorite
Split Pea Soup
- How to make a split pea soup that even the haters of this soup will love. It’s all about the textures and of course flavor.