http://www.cheftalk.com/forums/blogs/ ChefTalk.com Cooking Forums - Food and Cooking disucssion for the professional and the at home cook. en Sat, 21 Nov 2009 23:33:08 GMT vBulletin 60 http://www.cheftalk.com/forums/images/styles/cheftalk/misc/rss.jpg http://www.cheftalk.com/forums/blogs/ http://www.cheftalk.com/forums/blogs/second-letters/430-johns-if-continued.html Fri, 03 Apr 2009 16:33:58 GMT Hello everybody, its John again and i have continued my "If" piece. However, i did not have a question this time, i was asked one. Everyone in shop made their own question and now we have to answer somebody else's "If Statement". Here is the question i am going to answer:

"If you were going to go deaf, what would be the last thing you would want to hear?"

Well i have either of two things that i would want to hear before i can no longer hear at all. The first thing i would like to hear is just everyone in my family together being happy, not that they aren't like that, just its always a great day when everyone is together and happy. Secondly i would like to somehow hear my fathers voice, it wouldn't really matter what he said, just anything at all. ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/430-johns-if-continued.html http://www.cheftalk.com/forums/blogs/second-letters/426-johns-if.html Fri, 27 Mar 2009 13:34:12 GMT In shop [culinary], we were dicussing this book chef had read. It was a book filled with If then statements that really had deep meaning. For example, If you could change something you regret doing in the past, what would you change?

So he wanted us to do our own and id like to share what mine was :lol:. Here is it! :

If you were going to be incarcerated for life, with no chance of parol, no bail, and you had only 24 hours before you were going to be locked up, what would you do? ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/426-johns-if.html http://www.cheftalk.com/forums/blogs/second-letters/421-johns-omelet-experience.html Fri, 20 Mar 2009 12:29:51 GMT In my shop, culinary, we started working on learning about eggs, not just the basics but also the things people usually don’t know about eggs. Today we started making omelets with really anything we wanted to put into it. Lets just say, I didn’t have the best experience ever, but I had a fun one.... In my shop, culinary, we started working on learning about eggs, not just the basics but also the things people usually don’t know about eggs. Today we started making omelets with really anything we wanted to put into it. Lets just say, I didn’t have the best experience ever, but I had a fun one. We didn’t have enough time to go all out and come up with the most amazing, mouth-watering omelets ever so we had to use the basics. Which usually were bacon, cheese, and some seasoning. Everyone used up all of the bacon we had so I had to either go with a plain, cheesy omelet, or I could just add something in there fast and hope for the best. So I chose to add in some jalapenos, I don’t really know why, I just took a risk there. Cooking it was absolutely fine, everything was cooked through and the sauté flip went perfectly. The ending result however was a little on the poor side. I ruined the whole thing by putting way too many jalapenos in the omelet. I guess that is what happens when you take a risk on something. However, I really enjoyed making it and I plan on making more in the future. You can really do what you want with an omelet, you can put anything that you like into it almost. Its also a quick and absolutely delicious to eat at breakfast. It is definitely better than the micro waved radiation egg patties that people get at fast food restaurants. I know this was all about making an omelet and it was short but I wanted to share my experience with everyone. If anyone has any tips or even their own bad experience like this I would be more than happy to read it. Have a great day! ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/421-johns-omelet-experience.html http://www.cheftalk.com/forums/blogs/second-letters/405-johns-memoris-6-words.html Tue, 24 Feb 2009 20:50:15 GMT Working together always helps any situation Working together always helps any situation ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/405-johns-memoris-6-words.html http://www.cheftalk.com/forums/blogs/second-letters/393-truffles-most-costly-ingredient-known-man.html Mon, 02 Feb 2009 19:30:24 GMT No I am not talking about the chocolate candies as some might presume. I am referring to the priciest fungus on Earth. I myself, a week ago, did not know much about this indulgent ingredient. That was until I was given the option to gain knowledge of such a thing, in my culinary arts class. I did a... No I am not talking about the chocolate candies as some might presume. I am referring to the priciest fungus on Earth. I myself, a week ago, did not know much about this indulgent ingredient. That was until I was given the option to gain knowledge of such a thing, in my culinary arts class. I did a bit of research and found them to be quite intriguing. One cannot just go out to a farm and expect to find these rare fungi. Truffles are grown underground and only in certain parts of the world. Black truffles are harvested in France whereas the white can be found in Italy. Also, Oregon and Washington grow them but it’s best to get them from Europe. Fall and winter are the fortunate seasons that bear these exceptional fungi. As we all know, truffles cost more than an arm and a leg, sometimes even more than your grandma’s shiny new car. They can be priced anywhere from $400 to 2,000 per pound. Even the process of locating truffles is difficult. For this very reason female pigs are used to sniff them out. However, pigs love to eat them so in modern times canines are used as their replacements since they do not consume them. Another way to scope them out is to find Suillia fly eggs because they are fond of laying their eggs above truffles. Ordinary facts I found it to be very attention-grabbing that the truffle is considered to be an aphrodisiac. Black truffles have what is called 5-alpha-androstenal, a sex hormone related to testosterone found in female urine and male underarm perspiration. This is also why female pigs are used instead of males to sniff them out. The aroma of the truffles reminds them of the male pig and so they are attracted to them. A miscellaneous thought is that ancient Greeks used to believe that truffles formed when lightning struck damp soil. Common uses for truffles are omelets and risotto. Just last week I had the rare opportunity to experience this astonishing ingredient. My culinary instructor, Chef Berman, prepared for us mashed potatoes with truffle oil, risotto, and bread with truffle-flavored butter. I personally did not care for the potatoes however, the risotto and the bread, especially the bread, was an unfamiliar explosion of flavor in my mouth. It was not too overbearing but yet still left a flavor on my pallet. I anticipate the next time I will be provided the chance to encounter this unique ingredient!

-Leanna K. ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/393-truffles-most-costly-ingredient-known-man.html http://www.cheftalk.com/forums/blogs/second-letters/391-johns-new-blog-new-experiences.html Fri, 30 Jan 2009 17:33:50 GMT Recently, my shop has had the blessing of being able to try truffles out. We had a box full of free samples come in which included, 3 fresh black truffles, a frozen box of summer black truffles, Black truffle oil, White Truffle oil, a truffle slicer, Truffle butter, and a book catalog about the... Recently, my shop has had the blessing of being able to try truffles out. We had a box full of free samples come in which included, 3 fresh black truffles, a frozen box of summer black truffles, Black truffle oil, White Truffle oil, a truffle slicer, Truffle butter, and a book catalog about the company's process with truffles. I was amazed to see that we actually obtained such a spectacular present and to have the chance to even see what a truffle was. Chef Berman even said himself that this was the second time in his life even working with truffles. Well obviously, we weren't going to let the truffles sit there and look pretty. We made some food for everyone to try out with all of the products we received. We had risotto with truffle mixed in, mashed potatoes with truffle oil, and some bread with truffle butter. I have to say this was a very positive experience for me, not only did I get to see such a rare sight; I also got to try out the rare delicacy. I couldn't believe something so small could pack that much flavor. The oil was so strong that two tablespoon's was more than enough for the mashed potatoes. This was a different experience since I have mostly only have had food that is relative to America, which is sad I know, but I would love to try more food's from other countries. America has such a mixed culture of food but I would love to cross the ocean to taste where the roots of those foods came from and discover what other cultures have to offer. ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/391-johns-new-blog-new-experiences.html http://www.cheftalk.com/forums/blogs/second-letters/342-progressing-through-year.html Fri, 14 Nov 2008 03:48:44 GMT (Sami "Say Yes!") So much has happened to tell about that I'm not so sure that one blog entry could hold it but I'll do my best.
An important aspect of becoming a chef or becoming a part of the industry in anyway is being open to, and experiencing, the many different facades of cooking as we know it. Becoming exposed to different styles and cultures, and how they affect even the way we cook here. Chef Sandro Capecci visited our kitchens in preperations for the Vendemmia Festival in early October, holding a Saturday session on how he makes homemade pasta and an authentic Italian tomato sauce. As a class we've had two field trips, one being to an Aquacultures Farm in Pennsylvania where some of us were lucky enough to catch a fish. And of course, we made our yearly trip to Philadelphia's Reading Terminal Market, Italian and Asian markets. In places like this, it's always important to know not to take everything at face value. It's not just a market, or just another bakery, it's a way for people to intertwine culture bringing flavors together and celebrating one of the major things that unites us.
In the classroom, we've learned about the 5 mother sauces, bechamel being my favorite. Many of these seem to be overlooked and under appreciated. So much can be made from a "simple" hollandaise and this same sauce isn't so simple when attemped for the first time!
As a class, we've made major improvements so far, in not only the way that we cook but the way that we communitcate and relate with each other. I'm looking forward to seeing our continued progress throughout the year.:chef: ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/342-progressing-through-year.html http://www.cheftalk.com/forums/blogs/second-letters/341-second-letters.html Wed, 12 Nov 2008 17:45:58 GMT (Ashley) One word. Wow. Where do I start? Since the last time I wrote, a lot has been going on. We were graced with the presences of am Italian chef, taken a few trips to the Aquaculture farm, and the Philadelphia markets. In class we have covered all five mother sauces as well. My favorite to make... (Ashley) One word. Wow. Where do I start? Since the last time I wrote, a lot has been going on. We were graced with the presences of am Italian chef, taken a few trips to the Aquaculture farm, and the Philadelphia markets. In class we have covered all five mother sauces as well. My favorite to make was the béchamel, but the best taste by far was the marinara. I have also been involved prepping for SkillsUSA. Two other students and I compete in the Community Service part of the SkillsUSA program. In order to place, you must submit a notebook including several pieces. We also need to have a technical piece. Like an animoto for example. The speaking piece is the most crucial. We have been staying after almost everyday to complete these tasks. It takes concentration and creativity. This year, we plan to place first in state instead of third. After school I have also been helping others work on the gingerbread events. The Great Gingerbread House Construction Tour is an event designed to show children that reading is amusing. We demonstrate this idea by relating the holiday season, cooking techniques and literature pieces to the event. We help the children build gingerbread houses and decorate white chocolate dipped snowmen with icing. This year, the sixth year, we wanted to try something new. We kept the gingerbread house and the snowmen but we added a few more craft ideas. We thought it would be neat to make gingerbread men and have the children decorate them as well. I’m extremely excited for these events. To see the bright smiles on the children’s faces brightens my day and brings me joy.

Like I have said before, I’m excited about this online blogging. I have been debating on whether I should make my own account or not. I’m a very busy person and I am not sure if I will be able to write as much as I would like. But, college is just around the corner and there is a section on chef talk for students and I think it would be a good idea to communicate with other culinary students who are already in college or have graduated. I hope I can receive a lot of help from them.

Well, that’s all for now. I think I am going to make my own account!
:chef: ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/341-second-letters.html http://www.cheftalk.com/forums/blogs/second-letters/340-blanching-yusuf.html Wed, 12 Nov 2008 17:24:51 GMT Hello everyone,:lips: Well since the last blog, I have been taught a great deal of exciting techniques. Well to start off we’ve been learning about sauces. I learned a new technique called blanching. It usually deals with vegetables or fruits. The step of blanching is fairly simple. * First... Hello everyone,:lips:

Well since the last blog, I have been taught a great deal of exciting techniques. Well to start off we’ve been learning about sauces. I learned a new technique called blanching. It usually deals with vegetables or fruits. The step of blanching is fairly simple.

• First boil water
• Add the vegetable or fruit to boiling water
• Remove briefly
• Finally place the item in a ice bath(this is the shocking stage of the process)

When the steps of blanching are complete you should peel the vegetable. Blanching enhances the flavor in some vegetables, such as broccoli. Using this technique can help you conquer tomato sauces.

-Yusuf ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/340-blanching-yusuf.html http://www.cheftalk.com/forums/blogs/second-letters/337-hey-again-john.html Fri, 07 Nov 2008 17:33:52 GMT Well in shop we have been working on techniques for sauces. Wednesday we worked on a marinara sauce which actually came out really well. I never made that sauce before and i only have seen it pre-made. This was a great experience for me because the sauce came out well and it had a better taste than... Well in shop we have been working on techniques for sauces. Wednesday we worked on a marinara sauce which actually came out really well. I never made that sauce before and i only have seen it pre-made. This was a great experience for me because the sauce came out well and it had a better taste than previous marinara i have tasted. I really enjoy making any type of sauce and any soups. I think i will continue to expand on that area because i always enjoy it. I can't wait to learn more techniques in shop, it is always fun! Well, until next time....

- John ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/337-hey-again-john.html http://www.cheftalk.com/forums/blogs/second-letters/331-young-chef.html Mon, 27 Oct 2008 00:42:31 GMT What’s up people of the culinary arts world? I’m a young Chef from Delcastle Technical High School. My shop is culinary arts. It’s not only my shop but it is also a restaurant. I like being there. We go through stations like wait staff, to other stations like salad action or being on the line. I... What’s up people of the culinary arts world? I’m a young Chef from Delcastle Technical High School. My shop is culinary arts. It’s not only my shop but it is also a restaurant. I like being there. We go through stations like wait staff, to other stations like salad action or being on the line. I have a lot of fun with every thing, working with all the people there. There is till a lot I need to learn and a lot i can still improve on, but thats why i'm here.
]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/331-young-chef.html http://www.cheftalk.com/forums/blogs/second-letters/329-deqwans-blog.html Sat, 25 Oct 2008 19:29:24 GMT Hi My Name Is De'Qwan I'm A Junior At Delcastle. My Career Field That I'm Currently Taking Is Culinary Arts. This Year Is Different From The Past Years that I Have been in this shop (Freshman & Sophmore). There really is something new to learn everyday. This year though the juniors have to prepare everything for cafe' and when one person messes up they mess everything up for everyone else. This year has been a good year so far because it lets everyone learn not to depend on someone else for assistance all the time because when we get out in the real world the only person we can really rely on is ourselves. Everything this year has not been difficult it a sense but rather challenging. I Love a challenge every now & then and it gives me confidence when I Can overcome that challenge. I'm looking forward to more learning experiences this year that will help me improve my quality's in this industry!:chef:

~De'Qwan~ ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/329-deqwans-blog.html http://www.cheftalk.com/forums/blogs/second-letters/328-amandas-blog.html Sat, 25 Oct 2008 01:44:11 GMT Hello everyone :] I am Amanda and I am a part of the Culinary Arts program at Delcastle Votech High School. This is my second year following the instruction of Chef Berman. He asked my class to post blogs throughout the year for the following class to read their junior year, as well as for us to go back and remember our journey in broadening our culinary ‘know how’. Today marks the end of the first quarter for my junior year journey. Now that I look back at it, many exciting and interesting events have occurred in the past 45 days. In the first few weeks, we had a visit from Chef Mullen, a chef from Harry’s Seafood Grill. We split up into three groups, two groups with guidance from a Chef and one group all by themselves. Before this year, our sophomore class was divided into two classes. Up until this day we were still self-divided which would have caused havoc in the kitchen once café opened up. When we were put into groups, both classes were all mixed up. The challenge was to create a certain amount of dishes, with a time limit. Sounds easy? Not so much. All we had to use was a handful of different ingredients including shrimp. My experience with Chef Mullen was great. Besides the skills we learned from Chef Mullen, I think we all took away a far greater ability—teamwork. Teamwork, I believe, is something that only can be mastered after a great challenge is opposed on each side and they forget their differences so they can come to a solution.
Speaking of challenges, something so easy (or at least we thought was easy during our sophomore year) as café can become a stressful daily task. During our sophomore year, because of our lack in experience, all we did was serve the teachers and clean up after lunch was over. Our junior year we have to use what we have learned over the past year set up our assigned stations and come up with specials to sell during café. I have realized that for me to complete the setting up of my station and prepare my special for that day I need to master the art of managing time wisely.
There are still 135 days ahead of me in my junior year attending Delcastle. 135 days for me to further my culinary education, to master the art of managing time wisely and teamwork. Yet, most importantly, 135 days to make mistakes and to learn from them, to have fun everyday, even when challenges are ahead. :crazy:
]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/328-amandas-blog.html http://www.cheftalk.com/forums/blogs/second-letters/327-anton.html Fri, 24 Oct 2008 16:58:33 GMT Ello my name is Anton.:D I am a junior at Delcastle Technical high school I chose to apply for culinary Arts because I always want to cook I enjoy it its fun and relaxing oh and if that’s not enough I get to work with one of the greatest chefs ever Chef Berman. It was the only shop I wanted... Ello my name is Anton.:D
I am a junior at Delcastle Technical high school I chose to apply for culinary Arts because I always want to cook I enjoy it its fun and relaxing oh and if that’s not enough I get to work with one of the greatest chefs ever Chef Berman. It was the only shop I wanted when I reached Delcastle. I didn’t know what to expect from the shop but I am glad I didn’t I like the challenges that come from my shop. Its hard work but I wouldn’t have it any other way. ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/327-anton.html http://www.cheftalk.com/forums/blogs/second-letters/326-anton.html Fri, 24 Oct 2008 16:57:48 GMT Ello my name is Anton. I am a junior at Delcastle Technical high school I chose to apply for culinary Arts because I always want to cook I enjoy it its fun and relaxing oh and if that’s not enough I get to work with one of the greatest chefs ever Chef Berman. It was the only shop I wanted when... Ello my name is Anton.
I am a junior at Delcastle Technical high school I chose to apply for culinary Arts because I always want to cook I enjoy it its fun and relaxing oh and if that’s not enough I get to work with one of the greatest chefs ever Chef Berman. It was the only shop I wanted when I reached Delcastle. I didn’t know what to expect from the shop but I am glad I didn’t I like the challenges that come from my shop. Its hard work but I wouldn’t have it any other way. ]]> Second Letters http://www.cheftalk.com/forums/blogs/second-letters/326-anton.html