Culinary Business Training


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Culinary Business Institute programs provide focused educational training dedicated exclusively to the science of "successful business" in culinary endeavors. Our programs and materials provide clear, real world knowledge and time-tested methods for success by successful culinary professionals from across North America.


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You have the passion and unique ability to create excellent meals.
We have the "critical success" knowledge needed to develop a rewarding and profitable culinary business.


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February 7, 2016

Recipe: Southwest Vegetable Chowder

Spicy Vegetable Soup with Potato, Carrot, Celery, Red and Green Bell Peppers, Green Chile, and Corn

Servings: 4

1 tablespoon oil
1 onion, large, diced
1/4 cup carrots, diced
1/4 cup red bell peppers, diced
1/4 cup green bell peppers, diced
1 potato, large, diced
3 tablespoons green chile, diced
1/4 cup celery, diced
1 tablespoon flour
3 1/4 cups chicken broth, hot
3/4 teaspoon mustard, dry
1/8 teaspoon marjoram
1 cup corn, canned
1/8 teaspoon white pepper
1/4 teaspoon Tabasco pepper sauce
salt, to taste
1/2 cup salsa, (jar)
1/3 cup Cheddar cheese, shredded

Heat oil in a large pot over medium heat. Add onions, carrots, bell peppers, potatoes, diced green chiles, and celery and cook for 10 minutes. Sprinkle with flour and cook, stirring, for one more minute. Pour in hot chicken broth and cook until the mixture begins to boil. Lower heat; add dry mustard, marjoram, corn, white pepper, Tabasco, and salt to taste. Cook at a simmer until vegetables are tender.

Puree 1 cup of the mixture in the food processor, return puree to soup, and stir in salsa.

Serving Suggestions:
Parmesan Bread Strips

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