Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 30: Legumes: Soaking, Simmering, Purees, Texture Read More Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 29: Vegetables: Glazing, Mushrooms, Caramelization Read More Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 28: Pasta II: Fresh Pasta or Filled Pasta Concepts Read More Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 27: Pasta I: Dried Pasta Execution, Sauce Binding Read More Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 26: Grains II: Risotto, Doneness, Finishing Read More Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 25: Grains, Rice Methods, Quinoa, Holding Standards Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 24: Practical Check #3: Omelet, Poached Egg, Vinaigrette, and Salad (Timed) Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 23: Brunch Mock Service: Tickets, Call-Backs, Speed, Reset Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 22: Salads II: Composed Salads and Proteins Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 21: Salads I: Greens Care and Vinaigrettes Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 20: Sandwich Foundations: Build, Toasting, Hold, and Service Quality Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 19: Breakfast Line: Batter, Griddle Control, and Batch Timing Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 18: Eggs II: Poached Eggs and Hollandaise Emulsion Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 17: Eggs I: Scrambled Eggs and Omelet Foundations Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 16: Practical Check #2: Stock, Soup, Sauce, and Written Quiz Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 15: Mother Sauce II: Velouté and Derivatives Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 14: Mother Sauce I: Bechamel and Derivatives Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 13: Thickening Methods: Roux, Slurry, Liaison Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 12: Soups II: Brothy Soups and Flavor Layering Read More Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 11: Soups I: Puree Soups and Texture Control Read More Older Posts
Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 29: Vegetables: Glazing, Mushrooms, Caramelization Read More
Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 28: Pasta II: Fresh Pasta or Filled Pasta Concepts Read More
Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 27: Pasta I: Dried Pasta Execution, Sauce Binding Read More
Ben Vaughn 3/14/26 Ben Vaughn 3/14/26 Day 25: Grains, Rice Methods, Quinoa, Holding Standards Read More
Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 24: Practical Check #3: Omelet, Poached Egg, Vinaigrette, and Salad (Timed) Read More
Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 23: Brunch Mock Service: Tickets, Call-Backs, Speed, Reset Read More
Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 20: Sandwich Foundations: Build, Toasting, Hold, and Service Quality Read More
Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 19: Breakfast Line: Batter, Griddle Control, and Batch Timing Read More
Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 18: Eggs II: Poached Eggs and Hollandaise Emulsion Read More
Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 17: Eggs I: Scrambled Eggs and Omelet Foundations Read More
Ben Vaughn 1/19/26 Ben Vaughn 1/19/26 Day 16: Practical Check #2: Stock, Soup, Sauce, and Written Quiz Read More
