Oregon Culinary Institute

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Kitchen Safety 101: How to Stay Safe in a Restaurant Kitchen

Posted on October 04, 2019

A commercial kitchen is a wondrously creative and exciting place to work, but it can also be extremely dangerous for anyone who isn't careful. According to the BLS statistics, three percent of all restaurant workers were reported injured during 2017 with perhaps many more unreported incidents. While the vast majority of the reported kitchen injuries were relatively minor, such as cuts and bur...
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What You Need To Know About Balancing Flavor Profiles

Posted on September 27, 2019

Have you ever eaten a meal that was the perfect balance of all its ingredients? Were you surprised by two ingredients you never thought would go together, actually work perfectly together? Balancing flavor profiles takes practice and experience to find the perfect combination. Professional chefs and home cooks alike can produce these kinds of mouth-watering results because they know what food...
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10 Things You Need to Know About Working With Fondant

Posted on September 20, 2019

Think of the most beautiful decorated cakes you’ve seen at parties, on television, or in bakeries. Chances are that the bakers who made them worked with fondant icing to achieve a more polished look. Working with fondant is not just for professionals; plenty of home cooks are getting into cake decorating because it is fun and rewarding. Whether you’re an avid home baker, or looking to master yo...
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The Skeleton Wine Key: Helping You Unlock the Secrets of the Bottle

Posted on September 05, 2019

Carbonic Maceration, the Art of the Anaerobic Fermentation By: OCI Instructor Raul Gonzalez One can always find an excuse to geek out about wine terms for its own sake. But when it comes to carbonic maceration, the subject is well worth exploring not solely for the knowledge, but because of the wine itself. Probably the most well-known wine region that produces wine with this technique is Beauj...
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Interview with Scholarship Winner Marie

Posted on September 05, 2019

Marie is a third term Baking & Pastry Diploma student who is about halfway through the program and has just won the Juleps for James Beard Foundation Northwest scholarship! She took the time to share with us her experience at OCI as well as her experience applying for the scholarship. Marie’s OCI Experience What made you want a career in the Baking and Pastry? I have always enjoyed baking, I...
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