OCA “WACS” Global Challenge - Le Cordon Bleu

More documents

Recommendations

Info

Texas Culinary Academy Asia Food Fest By Sam Armstrong, Marketing Coordinator, – Texas Culinary Academy “Our Le Cordon Bleu programs are built on French customs, however our students graduate with skills that are invaluable to any culinary tradition,” said TCA Executive Chef William McKenna about the threeday 2007 Asia Food Fest, co-sponsored by Texas Culinary Academy (TCA) and the Texas Asian Chamber of Commerce. “We were proud to be a part of an event that celebrates the incredibly rich and diverse worlds of Asian cuisine,” he added. The September event featured an Asian marketplace where local vendors educated visitors on Asian ingredients including the exotic tamarind. Guests also watched amateur and professional culinary teams go head-to-head in an “Iron Chef Contest” at Texas Culinary Academy. The contestants were judged by local food experts, media representatives and Central Texas celebrity chefs. “It was a great chance for our students and community partners to embrace innovative culinary points of view while engaging in healthy competition,” said McKenna. Several cooking classes hallmarked TCA's contribution, including Asian Cooking in the Eye of an American Chef, Asian Food History At-A-Glance, Cambodian Cuisines, Dim Sum by the Pro, Fruit & Vegetable Carving, Indian Cuisine, Japanese Cuisine, and What Makes Thai Food Hot? TCA and Austin - area chefs also presented a five-course “Asian Banquet with a French Twist” in TCA's Ventana Restaurant. Asian traditions and techniques from Le Cordon Bleu joined forces with masterful wine pairings to provide a unique experience for every guest's palate. ■ California School of Culinary Arts LA Story – Bass Guitarist Turns Chef By Craig Riker – Student, – California School of Culinary Arts, Pasadena What was it like being in a rock band? It was great when we were playing shows, doing photo shoots, going to cool parties, meeting amazing friends and seeing the world. The business side can take friends who are doing what they love and turn them against each other in the quest for fame and fortune. The life/fun can quickly get sucked out of you because you are worried about the bottom line and not the art you create. How does the new career compare to the old one? There are similarities – long hours, commitment to excellence. You get to be creative and work with your hands. A kitchen has to be a well–oiled machine to be successful, just like a band. Both jobs can be equally intense. I suggest people consider taking risks. Don't get stuck doing something you are not happy doing. Money is not everything. It's not worth your peace of mind. If you have always wanted to do something else, go for it! Give it a try – you might like it! Do something you love and have a passion for – it will change your life. You are here for a purpose. You can make a difference. With cooking, I can make people happy. I feel like I have a purpose now. I think education is extremely important in any job. The learning doesn't end with school; it is an ongoing process. You have to strive to be a better person and constantly work on evolving new ideas to keep things fresh. ■ 10
Le Cordon Bleu Institute of Culinary Arts Dallas Mighty Morels By Bruce Konowalow, Director of Education – Le Cordon Bleu Institute of Culinary Arts Dallas Morels are heavenly words for those of us that salivate knowing that the long-awaited harvest is soon to begin. This edible fungi prized by mycologists, mushroom hunters, and foodies is one of the primary pleasures of early spring as their earthy flavor makes them the tastiest of all mushrooms. Every spring, across the upper Midwest, mushroom hunters traipse off to their secret spots in the woods searching for this elusive and costly culinary delight. There is no consistent place or type of environment that guarantees there will be morels growing. They seem to prefer undisturbed forest floors and areas that house large oak, elm and ash trees. Apple orchards, black cherry trees and areas that have been subject to a forest fire can create the preferred environment if the rainfall and the temperature are just right. Because of this uncertainty, it is especially difficult to cultivate these mushrooms commercially. The prized black morel is usually found in the last two weeks of April and the first two weeks in May. In the Midwest there is believed to be three varieties of morel, the yellow, the black and the half-free morel. Black morels can be as small as 1/2'' to over 12'' tall. Some consider the yellow morel (sometimes referred to as the gray morel) the best tasting. The half-free morel is very tasty and the most fragile; and is sometimes confused with a poisonous spring mushroom called the verpa. The basic rule of thumb in mushroom hunting is “if in doubt, throw it out.” Another good rule to follow, especially for morels is “do not swallow if the center's not hollow” for the centers may include insects or worms. An interesting note about both false and real morels is that they contain a chemical called disulfiram that causes a violent reaction with alcohol – this is the same chemical used in medication to treat alcoholism. True morels contain trace amounts; false morels contain much larger doses. With that in mind it is probably best to go out with somebody that has experience and knowledge before you take any unnecessary risks. If you are not the outdoors type, then morels can be purchased either in the fresh or dried state. It is not uncommon to pay more than $20.00 a pound for fresh morels depending on the available supply. Dried morels are more readily available; however they may fetch as much as $90.00 per lb. Because they can be sandy and have worms or insects inside, both fresh and dry morels should be washed. Chef Hugelier encourages the use of seasonal vegetables and adapts all of his menus according to the season. This recipe for a wild mushroom stew, developed by Hugelier, is an excellent appetizer when served in small puff pastry vol-au-vent or bouché (both are different shaped puff pastry patty shells). This stew would also make an excellent crepe filling. If you would like to try something a little different, mix it into scrambled eggs. It makes a supreme brunch or light luncheon entrée. ■ Morel Wild Mushroom Stew Serves 12 3 lbs. assorted wild mushrooms (Chanterelle, Morels, Shitake, Lobster, Chicken of the Woods, etc.) 8 ounces shallots, finely diced 2 each whole lemons, juiced 8 ounces whole butter, melted 8 ounces Madeira Wine 2 ounces Armagnac 2 cups heavy cream 2 tbsp. fresh parsley, minced salt, pepper, and nutmeg to taste Wash and cut mushrooms according to the size and variety of mushroom. Cook mushrooms until brown in butter, adding more butter if necessary. Add shallots, lemon juice and seasonings, sauté briefly. Add the Madeira, Armagnac and cream. Reduce the sauce until it coats the mushrooms. Add the fresh parsley. Taste and adjust the seasonings. ■ California School of Culinary Arts Graduate Success Stories By Staff – California School of Culinary Arts California School of Culinary Arts graduates are making their way around the country, sharing their knowledge and passion for food. Michael Fusano (2003 Le Cordon Bleu Culinary Arts Graduate) is now Executive Chef of Tessa's Famiglia e Amici in Naperville, Illinois. He believes that food is an expression of life and love, and this belief drives him to create fresh, flavorful dishes that reflect that best of traditional and modern Italian cooking. Glen Forgie (2002 Le Cordon Bleu Culinary Arts Graduate) is now Executive Chef of Reds on the River in Rockford, Michigan. He features organic heirloom produce on his menu and networks with local farmers to find the best ingredients. Tanya Fuqua (Le Cordon Bleu Culinary Arts Graduate), co-founded Avanti Café in Orange County, California. Avanti Café's mission: to feature locally grown organic produce. Ronni Sparks (2007 Le Cordon Bleu Culinary Arts Graduate) is moving up the ranks at Disneyland. She started her externship as an entry level prep cook; and 12 weeks later, Sparks was moved to Lead Cook. Four months after her April 2007 graduation, she was promoted to a Sous Chef position. Kelly Wilson (2002 Le Cordon Bleu Culinary Arts Graduate) is now Executive Chef of New York City's world-famous Lever House Restaurant. Wilson's ability to speak two languages, along with his food preparation skills, helped him move to the top. ■ 11
Page 1 and 2: Volume 8 | Issue 3 | Winter 2007 At
Page 3 and 4: the Americas in the Dubai competiti
Page 5 and 6: School Scoops School Happenings LCB
Page 7 and 8: Western Culinary Institute Organic
Page 9: Le Cordon Bleu College of Culinary
Page 13 and 14: Atlantic Culinary Academy Instructo
Page 15 and 16: Pots and Pans What’s Simmering in

OCA “WACS” Global Challenge - Le Cordon Bleu

Create successful ePaper yourself

Delete template?

Save as template?