Chef Janet Crandall

Served chilled, this amuse-bouche prepares your appetite for the meal ahead.

..topped with homemade rhubarb jam and micro greens, accompanied by celeriac remoulade.

Steamed mussels in a bed of Mushrooms Duxelles topped with double cream.

With shrimp and scallops, tarragon beurre blanc and topped with tobiko.

Healthy and delicious, the aroma of cilantro and the tartness of lemongrass is what you sense before your first bite.

These specially blended ground beef sliders are juicy, mouth watering and delicious.

A Vegan favorite is a colorful and healthy start to a fresh and delicious meal. Enjoy this stack of roasted zucchini, japanese eggplant, shitake mushroom, yellow squash and roasted red peppers.

Savory flavor infused in the creaminess of flan combined here with the bright and tangy flavor of the tomato consommé which balances the butteriness of the flan.

Cream of Bacon and celery soup.  Mushroom, fried shallots, parmesan, fried parsley and walnut oil.

Cream of Celeriac and Butternut Squash soups topped with fried shallots and wild mushrooms.

These fun-but-serious delights have all our favorite things: bacon, gruyere, butteriness.  Topped with micro greens to keep 'em healthy.

A Japanese sweet egg omelet with soy, mirin and nori.

So many good things start here, on the bench with the flour and the egg....pasta, desserts...a Beef Wellington...

...with bay scallops in a lemon cream and dill caviar.

Arctic Char and Filet of Sole.

Sumptuous.

Tarragon, parsley and dill are rolled into this firm succulent fillet. A tomato gazpacho surrounds this beautiful pinwheel.

A classic French dish of thin layered potato with clarified butter.

Lemony fried smelt on a bed of greens, with creamy chorizo and green peppercorn dressing and fried cilantro.

Delicate individual stacks of shrimp, scallop and langostine in handmade squid-ink pasta, layers of oven-dried tomato, english peas, lemon béchamel and topped with a kumquat marmalade.

Learn to select quality steak, prepare an aromatic and creamy stuffing of parmesan, parsley and lemon zest and roast to perfection this delectable main course.  Or entertain your guests while Chef Janet prepares this Skirt Steak Pinwheel for your dining table.

What's in the sausage?  You know every ingredient when you make them yourself.  Learn to grind and combine your favorite ingredients and flavors to make the perfect sausage.

Take all your favorite things: pork, lamb, beef and veal - layer with mozzarella, oregano and parsley - and you have this delicious moist meatloaf.

Poulet en crapaudine, to achieve the perfect evenly roasted result.

Chicken wrapped in caul fat and sage leaves for moist, aromatic roasted chicken.

Delectably braised sweetbreads. Tender and succulent.

Pan seared breast and braised leg of duck with a plum and sake sauce.

On a bed of creamed corn with asparagus, bacon lardons fried sage leaves and chicharron, with a wine reduction.

This chicken is marinated in yuzu, then fried with flour and egg.  Herbs are quick fried to intensify their flavor.

A savoury, fatty, and moist boneless pork roast of Italian culinary tradition.  Layers of stuffing, meat, fat, and skin are rolled and roasted.  The stuffing includes garlic, rosemary, fennel, or other herbs. 

Roast beef with herbs of Provence.

Gently braised, these pork cheeks are delicate and delicious!

These fall off the bone ribs were slow cooked with sweet chili, ginger and lime.

A thick, lean cut of beef cooked to tender perfection within a sumptuous pastry, surrounded by a moat of wine reduction with a lithe Pomme Maxine perched atop.

Layer upon delicate layer of apple made delicious and gorgeous by a gleaming sugar and butter glaze.

The sugar on this delicious dessert is torched just before presentation to create it's candy shell topping.

This well-adored dessert is topped with edible flowers and delicious crispy mint leaves.

Sublimely sweet and salty, this is like eating caramel corn - but waaaay better!    Enjoy the tantalizing contrast between cold ice cream and warm caramel sauce.

Learn butchering techniques from one of the top female butcher in the U.S.

Book one-on-one instruction or organize your friends for a class of up to 10.

At Essen, an interactive cooking center in Lancaster, PA, students joined Chef Janet's class to learn the journey of the beast - from its life on the farm to an appreciation for the use of every part of the animal.  Visit www.esencooking.com

Chef Janet, pictured here with her students, is one of the foremost female butchers in America, and teaches intensive courses on breaking down a full beast.

Butchered with precision for optimal flavor and presentation.

Chef Janet instructs her students at International Culinary Center in breaking down a side of pork.

Chef Janet designed the menus, ran the restaurant and was the butcher at Wyebrook Farm, famous for its pasture-raised animals: beef, pork, sheep, goat, chickens, including the famous Ossabaw pork.

Roasted first then butchered.

Chef Janet Crandall with  fellow International Culinary Center instructors and deans (from left to right) Chef Candy Argondizza, Chef Alain Sailhac, Chef Cesare Casella and Chef Andre Soltner

Chef Janet with Chef Jacques Torres, Dean of Pastry Arts at The International Culinary Center.

Chef Janet with ICC colleague Chef Candy Agondizza, Vice President of Culinary Arts and Dean of Pastry at International Culinary Center in New York City.

Chef Janet with Dean of Italian Studies, Chef Cesare Casella.

Chef Janet here with Chef Mimi Hill, Pastry Chef-Instructor at The International Culinary Center.

Two great chefs and mentors:

Chef Andre Soltner - James Beard Foundation Lifetime Achievement Award winner, Chef Soltner has served for more than 20 years as Délegué Général of the Master Chefs of France.

Chef Hiroko Shimbo - An authority on Japanese cuisine who has earned world-wide recognition, Chef Hiroko is a best-selling author, a chef-instructor at respected culinary schools, chef and moderator at international conferences and cooking events.

"Hi Chef Janet,

Thank you so much for visiting the kids last week! It was so great to have you talk to them. They kept bringing the interview up the rest of the week. We really appreciate you stopping by and look out for our visit book in the future (although it might take awhile)! Thanks again!"

John Raynes - NYC Public School Teacher