You cannot become a chef without first becoming a sous-chef. No matter where you cook, at home or in a professional kitchen, or for whom you cook, you must learn the basics of food preparation.
The food preparation I instruct on is based only on the animal-free recipes I develop on the four cyber campus sites.
In addition, each recipe is an instructional device in itself, teaching you as you perform the tasks of each recipe.
~ Chef Davies-Tight™
YOU REACHED AFC CULINARY CAMPUS 2nd OF 4 CYBER LOCATIONS!
Thank you for donating to the continued success of Sharon Lee Davies-Tight, artist, author, animal-free chef and activist, ARCHITECT OF 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.
Sharon shares her work worldwide with no payment or conditions, so that all people may have access to the totality of her work via the internet!
Thank you for being part of that dream of accessibility for all!
Word Warrior Davies-Tight™
A GLOBAL PUBLIC SERVICE
operating from this location since 2015
AFC MINESTRONE SOUP Fresh veggies, canned veggies and canned beans
AFC PLANT LIVER PATE RECIPE
HALF AND HALF BREADCRUMBS
Depending on the ingredients and dressing used for your coleslaw,
BLEU CREAM RADISH SLAW Daiya Blue Cheeze Dressing mixed with
An easy appetizer for restaurant or home. ROASTED TOMATO JAM
STOVE TOP SCRAMBLED TOFU STUFFING PIE Multi-grain oat bread, soaked with
Now, I have these squeeze/squirt/drizzle bottles I bought at Gordon’s
CASE OF THE GIANT CAULIFLOWER – GOAT Appetizer, sides, snacks,
Burnt Almond Peanut Mustard Sauce Burning the whole grain mustard
JUST EGG SUN-DRIED TOMATO FRIED RICE The meat is the
HASH BROWN SCRAMBLE What to do with those restaurant or