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G-W Culinary Video Series

G-W Culinary Video Series

By: John Draz and Christopher Koetke

ISBN: 978-1-61960-081-2
Format: DVD
Copyright: ©2013
Subject: Culinary Arts
Grade Level: 9-14
Retail Price: $396.48
School Price: $297.36


The G-W Culinary video series provides dynamic visual instruction of essential culinary skills. Industry-recognized authors John Draz and Christopher Koetke share tips and insights as they demonstrate foundational food safety and preparation techniques. This series reinforces methods taught in The Culinary Professional and its companion materials, but makes a great supplement for any foods or culinary text. The G-W Culinary video series can be purchased individually on DVD, as a DVD collection, or online as a subscription. DVD titles in this series include:
  • Food Safety and Sanitation
  • Mise en Place | Knife Skills
  • Garde Manger
  • Stocks and Sauces
  • Poultry Fabrication | Meat & Poultry Cooking Techniques
  • Seafood Fabrication and Cooking Techniques
  • Vegetables, Grains, and Egg Cookery
This video series is a great resource to allow visual learners to repeat and perfect essential culinary techniques. -John Draz, Author

Related Title(s)
The Culinary Professional

Table of Contents

Food Safety and Sanitation
  1. Preparing Sanitizing Solutions
  2. Sanitizing a Counter or Worktable
  3. Using a Dishmachine
  4. Using a Three-Compartment Sink
  5. Cleaning and Sanitizing Large Equipment
  6. Proper Handwashing
  7. Calibrating a Thermometer

Mise en Place | Knife Skills
  8. Using a Recipe | Mise en Place
  9. Using a Steel
10. Using a Whetstone
11. Cutting with the Chef Knife: Slices and Rondelles
12. Preparing Stick and Dice Cuts
13. Preparing Vegetable Tournes

Garde Manger
14. Peeling and Mincing Garlic and Parsley
15. Peeling and Preparing Julienne Onions
16. Dicing Onions
17. Preparing Leeks
18. Peeling, Seeding, and Dicing Tomatoes
19. Preparing Salad Greens
20. Preparing Mayonnaise
21. Preparing Melons and Pineapples
22. Preparing Citrus Supremes

Stocks and Sauces
23. Preparing a Sachet and Bouquet Garni
24. Preparing Stocks
25. Preparing Roux
26. Preparing White Sauce
27. Preparing Veloute
28. Preparing Brown Sauce: Jus Lie, Espagnole, Demi-Glace
29. Preparing Tomato Sauce
30. Preparing Hollandaise
Poultry Fabrication | Meat and Poultry Cooking Techniques
31. Poultry Splitting, Quartering, and Eight-Cut
32. Preparing Airline Breasts
33. Trussing Poultry
34. Sauteing Meats and Poultry
35. Grilling Meats and Poultry
36. Poaching and Simmering Meats and Poultry
37. Braising Meats and Poultry

Seafood Fabrication and Cooking Techniques
38. Filleting Flatfish
39. Filleting Round Fish
40. Skinning Fillets
41. Peeling and Deveining Shrimp
42. Sauteing Fish
43. Grilling Fish
44. Deep Poaching Fish
45. Shallow Poaching Fish

Vegetables, Grains, and Egg Cookery
46. Parcooking Vegetables
47. Simmering Rice
48. Preparing Pilaf
49. Preparing Risotto
50. Cooking Eggs in the Shell
51. Poaching Eggs
52. Scrambling Eggs

Look Inside

   sample About the Authors (Sample Video Clip, 16.5 MB)
   sample Mise en Place | Knife Skills (Sample Video Clip, 7.75 MB)
   sample Garde Manger (Sample Video Clip, 8.89 MB)
   sample Stocks and Sauces - Brown Stock (Sample Video Clip, 15.1 MB)
   sample Stocks and Sauces - Tomato Sauce (Sample Video Clip, 13.7 MB)
  Note: Sample file quality has been reduced to allow for Internet streaming and viewing.

About Author(s)

John Draz - received his associate's degree from The Culinary Institute of America in Hyde Park, New York in 1981 and was the recipient of the Edward T. Hanley Scholarship. During his nearly 30 years in the field, Chef Draz has worked at numerous restaurants including The Ritz-Carlton Chicago, The Winnetka Grill, The Ninety-Fifth, and Café Provencale. In 1983, Chef Draz was featured in the PBS television series Great Chefs of Chicago.

Chef Draz was a founding faculty member of the Kendall College School of Culinary Arts in Evanston, Illinois. While serving on the faculty, he taught a wide variety of subjects related to professional cookery. Chef Draz served as chair of the culinary department from 1988 to 1991, supervising all aspects of instruction and college foodservice. He has earned certifications from the American Culinary Federation including Certified Executive Chef and Certified Culinary Educator.

In addition, Chef Draz has experienced entrepreneurship as chef/owner of a 300-seat fine-dining restaurant. He has extensive consulting experience lending his talents to numerous independent restaurants, as well as organizations such as McDonald's Corporation, Groen Corporation, Quaker Oats, and the National Dairy Board. Chef Draz currently serves as Executive Research Chef for Ed Miniat, Inc., a manufacturer of cooked meat products. In this position, he develops products and menu items for the frozen food industry and national restaurant chains.

Christopher Koetke - is currently Vice President School of Culinary Arts Kendall College. Prior to this, he served as dean of the School of Culinary Arts of Kendall College. Before being named dean, he was a chef instructor for six years, specializing in sauce making, charcuterie, and ice carving. Chef Koetke has been cooking professionally since 1982 in some of the best restaurants and pastry shops in France, Switzerland, and the United States. Before coming to Kendall College in 1998, he was the executive chef of Chicago's critically acclaimed Les Nomades restaurant.

Chef Koetke has received numerous industry awards including Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or. For several years, Christopher was a contributing editor to Chef, Chef Educator Today, and Fancy Food magazines. He currently sits on numerous boards nationally, is an elected commissioner of the American Culinary Federation Foundation Accrediting Committee, serves as a consultant to numerous foodservice enterprises, judges national culinary competitions, and frequently presents at professional conferences and various international culinary forums. Chef Koetke is often a guest on TV and radio broadcasts in Chicago and has produced numerous educational DVDs. He is also host of his own TV show called "Let’s Dish!" on the Live Well Network.

Chef Koetke has an MBA from Dominican University, BA in French Literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris.


School PriceOrder Quantity
DVD Set Set of 7 978-1-61960-081-2 $396.48$297.36
Video Clip Library Online, 30-day Individual Subscription Purchase
Video Clip Library Online, 1yr. Individual Subscription Purchase
Individual DVDs 
Food Safety and Sanitation
20 min. 978-1-61960-075-1 $66.64$49.98
Mise en Place | Knife Skills
20 min. 978-1-61960-076-8 $66.64$49.98
Garde Manger
20 min. 978-1-61960-124-6 $66.64$49.98
Stocks and Sauces
20 min. 978-1-61960-077-5 $66.64$49.98
Poultry Fabrication | Meat & Poultry Cooking Techniques
20 min. 978-1-61960-078-2 $66.64$49.98
Seafood Fabrication and Cooking Techniques
978-1-61960-079-9 $66.64$49.98
Vegetables, Grains, and Egg Cookery
978-1-61960-080-5 $66.64$49.98
*Instructors’ materials and custom products cannot be ordered online. For more information or to place an order, please call 800.323.0440.

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