Chef Callison’s Culinary Fundamentals

A Three-Part Series

Camera view of Chef Jamie Callison preparing a meal.

Photo: Chef Jamie Callison holds his cookbook, The Crimson Spoon.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

March 5

6:30-7:30 PM

Learn the proper use of a knife.

Knife Safety

  • 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

Knife Skills

  • 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

April 23

6:30-7:30 PM

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)

Mulligatawny Soup

Demo only

  • 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.

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