Chef Carlos Cordova, Director of the School of Culinary Arts at Florida Technical College.

When we travel we discover the world.  We also learn something about ourselves and might discover or enhance passions within us.  Traveling can be life altering for what it brings to us, and also, because in some instances, we change the course of our lives because of it.

There are many different things to enjoy in Orlando. Besides all the family fun, education is a big part of the city. Case and point, the Florida Technical College  where among many different career paths you will find the food and beverage education.  We introduce Chef Carlos Cordova, Director of the School of Culinary Arts at Florida Technical College.  Perhaps after this introduction, your inner foodie will give way to jump at delicious creations!

The best way to talk about a chef, is to see what they offer.

How about this Bread Pudding by chef Cordova?



Bread Pudding

stale slices of white bread or Cuban bread cut in rounds

stick butter 4 tbs

raisins 1/2 cup

sugar 1 cup

large eggs beaten 3

milk 2 cups

vanilla extract 2 cups

ground cinnamon 1 tsp


Strawberry compote

fresh strawberries steam remove and washed cut in halves 1 #

sugar 1/4 cup

water 1/4 cup

cornstarch 1 tbsp

lemon zest and juiced 1 ea



1. Heat oven at 350 degrees, grease with the butter 3-quart casserole dish. Butter both sides of the bread and put in the oven. Toast both sides

2.  Place raisins in a bowl of hot water to plump, cover, soak for 20 minutes and drain. In a mixing bowl add all the ingredients except the bread.

3.  Mix well; then break up the toast bread and put in a casserole dish, add drain raisins, pour egg mixture over bread, and stir.

4.  Bake for 20 minutes at 350 degrees serve cold or hot. After cooked let cool off and with a paring knife cut the sides and flip the

pan to remove the pudding.

Strawberrie compote

In a casserole add all the ingredients and mix well, bring to simmer and cook for 5 minutes, stir occasionally.


Definitively a recipe to try out as we celebrate Father’s everywhere.

I think I am ready do discover more dished by him and his students!  What do you think?



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