Step-by-step videos demonstrating kitchen skills, tips, techniques and tricks from NAIT chefs, current students, grads and friends. Learn how to do it from the professionals!
Within a commercial kitchen you will be exposed to high temperatures that could cause injury to you. Always think safety and have a plan.
How to Use a Chef Knife Safely
One of the most important skills for a chef is to work with knives safely and efficiently. This video illustrates techniques.
How to Safely Clean Spills in the Kitchen
Within a commercial kitchen one of the most frequent accidents that can occur is slipping on a wet surface. These types of accidents are particularly hazardous because often they can cause back injuries and cause serious lost time. In most cases these injuries are preventable with good safety management of spills. This video illustrates.
Olive oil vinaigrette
Tuscan Chef Giuseppe Mazzocchi provides a recipe featuring his specialty of extra virgin olive oil.
Deboning a turkey
Retail Meatcutting instructor Mark Trick shows how to debone a turkey, making it easier to carve and quicker to cook.
Cooking stuffed turkey with berries and apples
Culinary Arts instructor David Mercier shows how to cook a stuffed turkey breast roll.
Roasting a brined turkey
Culinary Arts instructor Randall Stasuk shows how to brine and roast a turkey.
Dark chocolate cream truffles
Culinary Arts instructor Nigel Webber shows how to make truffles.
Carve a jack-o-lantern
Culinary Arts student Jennifer Stang shows how to carve a jack-o-lantern.
Culinary Arts instructor David Whitaker shares marinating and barbecuing tips.
Former Culinary Arts student Matthew Helstein shares how to make a sangria, daiquiri and sparkling tea.
Mount Baker cellar master David Traynor explains how to decant wine as demonstrated by NAIT Culinary Arts.