Culinary Beginnings
The Culinary Beginnings Series is a series of 20 training videos that were developed and instructed by Master Craftsmen and GRCC Chef-Instructor, Angus Campbell. With 29 years of cooking and teaching experience, Angus will take the student through all the "Basic" cooking and kitchen skills needed to become a professional in food preparation. The tapes can be purchased individually or as a series and can be used for one-on-one training or as a time-saving supplement to any classroom culinary curriculum.
With each video a companion Study Guide can also be purchased. Please review the videos below. We look forward to sharing this well-developed, well-instructed video series with you.
You order each episode individually for $30 per episode below, or now order the entire series for one low price.
- Basic Kitchen Techniques 1
- Basic Kitchen Techniques 2
- Basic Kitchen Techniques 3
- Basic Kitchen Techniques 4
- Stocks
- Glace and Clarified Butter
- Rouxs and Sauces
- Mother Sauces
- Oil-Based Sauces
- Butter Sauces
- Braising 1
- Braising 2
- Sautéing
- Stewing 1
- Stewing 2
- Roasting 1
- Roasting 2
- Frying
- Poaching
- Grilling
