Chef Peter Gebauer GMC

The Culinary Academy was developed by Chef Peter Gebauer, GMC shortly after his arrival at the casino in 2006; designed to be relevant to the business, supportive to future departmental growth while improving career prospects and retention through a dynamic and innovative learning environment.

It has come a long way since its inauguration of six basic classes, was expanded to twelve classes during the first year, taught weekly by senior chefs, times alternating between morning and afternoon sessions to accommodate working schedules while providing flexibility and the opportunity to participate in this self paced, forward thinking program, providing a dynamic learning experience, to prepare our cooks at the various levels to master the upcoming skills & knowledge tests to move up in their career.

In 2008 two additional classes, certification at lead and supervisory level; also the introduction of web based knowledge testing followed, growing the program further.

As chefs and professionals, we have an obligation to not only educate our employees, but our guests as well, tackling the issues at stake, getting involved and be part of the solution. Therefore as first of the “advanced curriculum” we developed the “Sustainable Foods” class, taking a critical position on our controversial food supply, advocating healthy eating habits and responsible business practices.

More than a 100 cooks and stewards taking advantage and are enrolled or have graduated from the program.

This curriculum with its twelve classes runs with one topic per week, times alternating between morning and afternoon sessions to accommodate set working schedules while providing flexibility and the opportunity to participate in this self paced, forward thinking program providing a dynamic learning experience and prepared our cooks at the various levels to master the upcoming skills & knowledge tests for cooks level 1, 2 and 3. 

No tools are more identified with the chefs than their knives.  They must be cared for closely by their owners.  They need to be sharpened, cleaned and handled with respect.  Many chefs consider their knives as personal treasures. Today there are so many types and brands of knives that shopping for the best knives may be a trying experience. Following are the steps to help you choose the proper knives for you.

“Mise en place”  is a state of mind.  The words in French mean, “Put in place”. In the culinary world, it means knowing what you need before you start, and having it ready at the right time.  There is logic to the order of steps in a recipe or in the preparation of any meal. Approaching the process systematically and calmly will make your cooking experiences and you dishes much more rewarding.  Think about the materials, utensils, and cooking equipment that you will need, and put them in place.  Plan a course of action, and putting each ingredient in place are all a part of good mise en place.

Considered one of the oldest forms of cooking, broiling and grilling require cooking close to a radiant heat or open flame.  Broiling means that the heat is applied from above, and in grilling, the heat is applied from below.  These two dry heat cooking methods are primarily used for a la minute, or cooked to order items. Grilling allows the drippings from the item to fall into to heat source, which turns to smoke, giving them that familiar smoky flavor.