Health Dangers of Modern Food Production

The commercial food we now consume is grown in soil that has been seriously depleted of its minerals because of continuous farming without crop rotation or rest. In addition, there is a total dependence on chemical fertilizers and pesticides to grow produce. Depending on the soils they are grown on, there can be a significant difference between commercially grown and organically grown vegetables. One study concluded that organically grown foods were richer in minerals than commercially grown products.... Read more »

Unusual Foods for the Culinary Arts Instructor

Of course, your pupils have already been put through their paces with ordinary fare by now. They’ve got braising down pat by now. They aced Safe Hood Handling 101. Your challenge to hand-roll sushi is met with casual yawns. They made a Hollandaise sauce that was so embodied that it could have stood up after dinner and delivered a speech. When the challenges are gone, try one of these challenges to give your students’ culinary wits a real workout! Milkfish The fish is a national symbol... Read more »

Ideas for the Banquet Chef

Like a good book, a good banquet is so much more than a meal for a crowd. The planning and execution is a task for the master idea-maker. Pulling it all off requires a cast and crew rivaling the filmmakers of Hollywood in size and skill. Timing is everything - one person off their cue and the soup gets cold, the centerpieces melt, and the whole show comes crashing down. It is an art with a hundred variations. What scale of a production are you looking to make? If you’re given creative freedom,... Read more »

The Corporate Chef’s Guide to Cafeteria Customers

Ah, the life of the corporate chef! Amidst the hustle and bustle of the business world, each of the suit and tie set pays daily visits to your little domain, the corporate cafeteria. In your day to day job cooking for the cubicle minions, you’re bound to recognize a few of these types from the customers at your own cafeteria. Cell-Phone Sally Glued to an intense conversation during her entire cafeteria visit, Sally is cursed to go through life with one hand, one ear, and no attention span.... Read more »

The Bar Manager’s Guide to Fictional Bars

Fictional bars can provide one with a sense of the bar’s place in culture. Drawing on the public’s perception of bars, we can choose to import certain elements of these watering holes of film and myth in either a serious or playful way. Or we can simply give ourselves some trivia to talk about… I wouldn’t dream of spoiling the fun by suggesting you use it either way. As a bonus point, I propose NOT to mention the movie “Cocktail”. Again. Mos Eisley Cantina From... Read more »

Celebrity Chefs of the Food Network

It’s hard to imagine how televised cuisine exposition got by in the days before the Food Network. Founded in 1993 and owned by the E.W. Scripps Company, the Food Network is a round-the-clock American cable TV channel devoted to food: mostly cooking it, and eating it. In its first ten years, it has single-handedly given rise to a new class of television personality, known as the ‘celebrity chef’. Habits of highly effective celebrity chefs: They give details about ingredients, and... Read more »

Food Service: The Mover Of The Culinary Arts

There are a few restaurants nowadays that can really sweep you off your feet from merely displaying their exquisite style in food serving. Years ago, food serving was an art that was practiced like a ritual. This is because, for one, people were so deeply religious that even the preparation of the food was a cause of celebration and joy. Two, people used to have all the time in the world that even the preparation of food was made into a beautiful ritual of blessing. Of all the people in the known... Read more »

T Bone Steak Cooked in a Clipstone and Japanese Style

Clipstone is a small village in North Nottinghamshire. Many of the villagers experiment with recipes gathered from around the world. This is my recipe that was published in the village newsletter. Recipe for T Bone Steak Japanese Style Ingredients: T Bone or Porterhouse Steak per person. (The Porterhouse contains a larger portion of the tenderloin than does the T-bone and thus is even more mouth-wateringly tender.) Teriyaki Sauce (most Supermarkets sell this) Fresh Button Mushrooms Packet/ready made... Read more »

A Truthful Story About The Water Blow Up

Some tips that we use to receive is better to register and share so that other people can have access. It is treated, thus can be said, in a family way, a public utility service. Does the water can blow up? This information is important to alert any person who uses the microwaves oven to have water heat. This is a truthful story: Some days ago a man, of 26 years old, decided to take an instantaneous coffee. He placed to heat in the microwaves oven a cup of water, something that he had made many... Read more »

Testing Box Wine

There are many of us who enjoy drinking wine. For the uninitiated, wine can taste great or it can taste horrible. There are many vino varieties that you can try. For many of us purchasing expensive vino is something that we do for very special occasions. Nowadays you can purchase box wine that actually has flavor and taste with quality. And many times these box wines are inexpensive. So, your endeavors to try new wines will not be squelched due to cost. So for the people who want a change from their... Read more »