Includes 30 fundamental culinary techniques guaranteed to improve skills and increase production. Combining both traditional and contemporary methods, this informational DVD is divided into three sections:

* Vegetable Preparations - dicing and chopping, Garlic and shallot roasting, techniques using tomatoes, mushrooms, peppers, chilies, herbs, artichokes, asparagus, and much more!
* Flavor Enhancing - clarifying butter, mirepoix and matignon, bouquet garni and sachet d'epices brines, barbeque, marinades, and dry rubs.
* Ingredient Preparation and Handling - whipping cream and egg whites, rehydrating beans and fruits, folding, tempering, pan-toasting.

Sub-titled