Food Connection

Classic Cooking Academy's blog and podcast

Ep. 5: Sugar, Fat, and Beau MacMillan

We talk about everything from sugar & fat to Yelp “critics.”  Then we sit down with Chef Beau MacMillan (Iron Chef America, Next Iron Chef, Worst Cooks in America) to discuss the issues we currently face in the restaurant industry, his humble beginnings, and the Arizona Cardinals.

Ep. 4 Service Stories & Tracy Dempsey

Bad service stories make the best stories; don’t they? We share a few of our favorites, and talk with Chef Tracy Dempsey.

Ep 3: Top 10 Best New Restaurants & Jeff Kraus

We discuss Bon Appetit’s Top 10 Best New Restaurants and sit down with Jeff Kraus from Crepe Bar.  Pascal tells us why the French don’t eat sandwiches and Lou teaches how to properly cook a piece of fish.


Ep. 2: Celebrating Michel Richard & Interview with Gio Osso

Pascal shares his favorite Michel Richard memories, and we chat with Gio Osso – Chef of Virtu Honest Craft and Nico Heirloom Kitchen.

Ep. 1 Atlas Bistro & Food Waste Solutions

Pascal, Lou, & Danielle talk about solutions to the industry problem of food waste, and we chat with Chef Cory Oppold and Jabari Corbin from Atlas Bistro.

Classic Cooking Academy
Peace of the Pi 5k
Atlas Bistro

Plate & Apron Supper Club

Practical Series


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Do You Know with Dionot

Do You Know

An English muffin has never been baked in an oven. An English muffin is cooked on a griddle: you notice a wide side coated with corn meal; that is the side that went on the griddle first. The other side looks much smaller and has no corn meal; that is the side after the muffin was flipped.

Therefore, you should always toast an English muffin.

Do You Know

Do You Know

Do you know the difference between  SAUTEING OR SWEATING?

These two techniques become confused often.

Sautéing is done at high temperature.  Sweating is at low temperature.

Both techniques are done on the stove top with a small amount of fat.

Sweating is mostly used for vegetables. Sautéing is usually with protein to sear in juices such as fish and meat.

Do You Know?

Do You Know

Do you know where the expression  “Giving the Cold Shoulder” came from?

Meaning:  A display of coldness or indifference, intended to wound.

Many years ago in England, if you checked in late to your Inn after the kitchen closed, the dish usually offered consisted of a slice of cold roast typically a cut from the shoulder.

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