Culinary Business Training

Business Education For Culinary Minded People

Nobody knows the business better than we do - let us prove it!

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.

Whether you seek the independence as a personal chef, the satisfaction of providing dinner parties and/or in-home culinary instruction, or need to expand your existing culinary business to include a commercial kitchen, the Culinary Business Institute programs are your source for expert knowledge and guidance.

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.

Use the link below to generate a printable overview of all the systems and opportunities we make available.

System List

Your journey begins with education. Let the Culinary Business Institute knowledge and know-how be your bridge to success.

September 18, 2016

Recipe: Tandori Chicken

Grilled or broiled Chicken Breasts in a colorful Indian spiced marinade

Servings: 4

4 chicken breasts, skinless, halves
2 teaspoons ginger root, fresh
2 cloves garlic, large, minced
1 onion, small, diced
1 teaspoon cumin seeds, toasted
1/2 cup yogurt, plain
1 tablespoon lemon juice
1 teaspoon paprika
2 teaspoons coriander, ground
1 1/4 teaspoons salt
3/4 teaspoon ginger, ground
1/2 teaspoon turmeric
1/4 teaspoon red pepper, ground
1/4 teaspoon cardamom
1/8 teaspoon cloves, ground
1 teaspoon food color, red
2 teaspoons food color, yellow

Place Ginger root, garlic, onion, and cumin seed in a food processor and pulse until combined.

Mix the processed ingredients with the yogurt, lemon juice, paprika, coriander, salt, ground ginger, turmeric, ground red pepper, cardamom, ground cloves, red food coloring, and yellow food coloring.

Take each piece of the chicken and slash it across the flesh, three times, almost to the bone. Rub each breast with the yogurt mixture and place in ziplock bags. Store in the refrigerator.

Cooking instructions:
Remove chicken from the yogurt marinade. Barbeque or broil approximately 20-25 minutes or until chicken is done.

Serving Suggestions:
Indian Spiced Rice and Lentils / Curried Cauliflower with Peas / Indian Vegetable Pullao

See All Previous Blogs, Topics & Recipes

Previous Blogs