Sandwiches!

we needed to bust out 3 snadwiches (reuben, club, and grilled veggie) with a bound salad for each. I just got home so I'll write more about them later, heres the club

what the #%@! ????

I recently came across an article in the new york times (which i find one of the few very good American newspapers) about chefs and this new cursing phenomenon (http://www.nytimes.com/2008/04/16/dining/16profane.html?_r=1&ref=dining&oref=slogin). Gordon Ramsey and Anthony Bourdain, both very successful chefs, have their cussing to thank for much of their recent popularity and fame. In the food industry, or any industry with lots of stress, cussing is bound to burst. Now i am not all innocent and proper, I curse, but only when appropriate. I like to use curse words in their simplest form, without adjoining words. Like lets say i spilled something, i often say, "Shit!". this to me is ok, and spills and burns happen all the time in the kitchen, and in this context, i find it ok to curse. I DON'T find it professional or beneficial when people start to inject curse words into semi-cogent sentences like, "get me that fucking pot into my fucking hands you shithead!". This is just a) a rude, condescending request, b) bad English, period!, and c) a desperate attempt to attract attention or superiority. That said, this Chola Chika bully of mine curse without end, and not in the context of my preference. I am not offended by people cursing, but why do it for the sake of wanting to portray power or attention. Like drinking, cursing is fine in moderation. I learned it from my mother (who without shame cursed infront of me in the car while driving in rush hour traffic). But she never said, "dont curse" and hence, i never felt the need to rebel and curse. I know its not the most polite thing to do, but i admit i do it. Anyhow, what do you think?

Canapes!

We actually had to produce 15 12 different kinds of canapes (9 with specific recipes, 2 what had to have smoked trout and duck rillet with whatever base or spread/garnish we wanted and 1 signature canape)per group. Our signature one is indeed on this chaud froid platter that i did which looks awful (the platter, not the canape). We used jicama circles as the base, a spicy peanut spread, shrimp, and a piece of coconut for garnish. I originally wanted to do a date jicama canape, but i was out voted by the rest of the group who killed my idea (i eve brought in dates!). I was still satisfied. anyhow, a canape must have 1) a base, 2)a spread, 3) a topping, and 3) a garnish. Now sometimes, like those boats of salmon mousse, the mousse is also the spread, its mainly so the topping will adhere. I cant take credit for making all the canapes you see in the picture because we worked in teams and everyone did a little of something, but i CAN take credit for those prosciutto and melon of shortbread cookies you see. For some reason, no one in my group wanted to do it. Needless to say, they were probably the best tasting.

About to start class!

I got here a bit early and i like to sip my oh so healthy diet Dr. Pepper and have a moment of blog zen before i take my quiz today. We had a whole canape spread yesterday (pic will come once i get home). I am writing this from the "wine classroom" that has an available computer (i am in a room full of booze, alone!). My test is on caviar and canapes. We also do a caviar tasting today. I have a feeling its not the expensive stuff but probably still worth it. I just wanted to reach out and write a quick post before i start in a few minutes. That being said i should start to suit up my chef's coat and try to squeeze my unruly hair into my hat. talk to you when i get home!

My culinary anti-heros

a couple months back i listed some true culinary legends that inspired me to go to culinary school and overall wonderful role models (amoung them, Julia Child, Ruth Riechl). These people had true success in their field, but most importantly, they had true heart. Lately, i've read about a bunch of people that bluntly, piss me off! They have no respect for food, no compassion, and probably were given a plethora of bad meals. heres the list:


Karl Largerlfeld: he recently stated: "I hate the smell of cooking. Some people love it, but I don't care for it. I don't eat sweet things. I don't eat greasy things. And I like fish better than meat. In fact, I hate meat. My doctor calls me to eat meat twice a week, as apparently we are cannibals. There used to be a Nobu here in Paris but it was very bad; it was horrible". Not to mention, he stated in the same article that he hates fat people. I know he must be a very talented fashion designer, but I think he needs to wise up, realize the world doesn't revolve around him and eat trans-fat laden fried twinkie for god's sake!

Robert Irvine: I never liked his show (dinner: impossible) because it was totally staged, aparently so was his resume. he lied about his resume including cooking at the White House, knighthood, a university degree and making Lady Diana's wedding cake. I hate nothing more than people who name names to further their career. He may be nice, but a chef should set a good example (it does mean "cheif" in french).

Natsuko "Gal" Sone : The leading Japanese competitve eater, i give her props because she's unconventional (being a female in a male dominated "sport") but i put her on my list because i think competetive eating degrades the purpose of food. Food is pleasure, nourishment, art, but i dont think you can really get that by shoving X amount of hotdogs, cakes, or wings. this just kind of makes me sick and i want people to taste food, not force it down.

Healthy sushi choices!

adress the comment from my previous post, i'll give you my little guide to health sushi navigation. First of all, let me just say that every sushi place will vary a little bit so ask when your unsure. Some places sneak in mayo into basic rolls like cucumber and spicy tuna rolls. ask if they do this. Nigiri is ok because there usually is no chance of mayo getting in there. Tuna, Salmon, yellow tail, shrimp, and crab are the good choices for seafood. mackrel is great but fairly high in fat so if your watching that, just be aware. Eel is sometimes fried but some places bake them so agian, ask. sushi rice does actually have sugar in it so don't load up on the rice, unless theres a marathon tomorrow, then by all means carbo load. Miso soup, edemmae and seaweed salads are great starters. Soy sauce has A LOT of sodium so try tamari which is what soy sauce is based out of only it has about 1/3 less salt (and its good if you gluten intolerant, soy sauce has wheat). Wasabi and ginger are also harmless condiments. Tempra anything is battered and fried, its like the KFC of sushi. some crazy specialty sushi's like those "rainbow" or "spider" rolls are usually slathered in may somewhere. go for simple rolls and go easy on the rice. and bring a case of emergency fork if your like me and are a complete chop stick novice! (ps, i didn't make the top roll with the avocado on top, i did the inside out one next to it)