CHEF 1401 Basic Food Preparation Prerequisite/Co-Requisite
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Gordon Ramsay Uncharted
SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K. -
Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES -
J Camps Lunch Program with Chef Dan's Cafe!
J Camps Lunch Program with Chef Dan’s Cafe! *For All J Camps *Everything is Kosher! *Delivered Directly to Your Camper at Lunch *Order Online at ChefDansCafe.boonli.com *Ordering Directions are Located on the Following Pages* * Noah's Ark and J Camps Staff have Different Menus* Monday Tuesday Wednesday Entrée: Macaroni & Cheese Entrée: Chicken Nuggets Entrée: Cheese Quesadilla Fruit of the Day: Apple Fruit of the Day: Plum Fruit of the Day: Peach Side: Sweet Potato Fries Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade Beverage: Water or Gatorade Thursday Friday Entrée: Burger Entrée: Cheese Pizza Only $5.50 per Fruit of the Day: Apple Fruit of the Day: Apple Lunch Combo! Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade A la Carte Food A la Carte Drinks Bagel w/cream cheese $2.00 Water Bottle $1.00 1 Slice of Pizza $2.25 Gatorade $2.25 This page is intentionally left blank Options 1, 2, 3 Chef Dan’s Cafe has partnered with BOONLI to provide a secure, fast, and easy-to-use online ordering system that allows our Owings Mills J Camps families to view our lunch menu, order, prepay and manage camper lunches from their smartphone, tablet, or computer. Registration and Ordering is Open! HOW TO GET STARTED! Go To ChefDansCafe.boonli.com (please bookmark this page) Click Create an Account: Password is: omjcc1 Enter information and click Submit CREATE YOUR USER PROFILES Every person who you will order for requires their own User Profile Enter First Name and -
Chef's Breakfast Buffet
Chef’s Breakfast Buffet Biltmore Organic Roast Coffee, Selection of Juice, Chef Prepared: Omelets, Belgian Waffles & Cage Free Eggs, Orange Ricotta Blintz with Fruit Compote, Hash Brown Casserole, Daily Chef’s Special, House-made Granola, Applewood Smoked Bacon, Whole-Hog Sausage, Cheddar Cheese Stone Ground Grits, Seasonal Fruit, Smoked Salmon with Traditional Accompaniments, Freshly Baked Assortment of Pastries 22.95 Children Ages Nine and Under 13.95 LIGHTER FARE Muesli 12 Flaked Oats, Red Quinoa, Apricot, Walnut, Sesame, Greek Yogurt, Lemon, Basil Bright Start 12 Banana Bread, Nutella Butter, Blueberries and Macerated Citrus Wallkyll Farms Smoked Salmon and Bagel 16 Egg Spread, Red Onion Jam, Cucumber, Caperberries Breakfast Salad 15 Roasted Spring Vegetables, Baby Kale, Poached Eggs, Maple Dijon Vinaigrette BREAKFAST SMOOTHIES AND JUICE 10 Apple Melon Smoothie Granny Smith Apple, Cantaloupe, Honeydew, Spinach, Yogurt 10 1000 Lanterns Carrot, Mango, Turmeric, Coconut, Lime, Pineapple SOUTHERN FAVORITES *Classic Eggs Benedict 15 Poached Egg, Canadian Bacon, Toasted English Muffin, Classic Hollandaise Served with Pesto Garden Potatoes ~ Substitute Wallkyll Farms Smoked Salmon 3 *Southern Classic 14 Eggs any Style, Sausage, Country Ham or Smoked Bacon, Pesto Garden Potatoes or Stone-Ground Cheddar Cheese Grits, Biscuit *Red Flannel Hash 16 House-cured Beef, Beet, Sweet Potato, Piquillo Nage, Poached Eggs *Creamed Chipped Beef 15 House-cured Beef, Sawmill Gravy, Sherry, Brioche, Poached Egg Malted Vanilla Waffle 16 Dark Chocolate Sauce, -
CULTURE and CUISINE FAB 333 – Section 1003 Class Room: BEH 233 Monday 2:30 PM – 5:15 PM
1 WILLIAM F. HARRAH COLLEGE OF HOTEL ADMINISTRATION UNIVERSITY OF NEVADA, LAS VEGAS Fall 2016 CULTURE AND CUISINE FAB 333 – Section 1003 Class Room: BEH 233 Monday 2:30 PM – 5:15 PM Email via Blackboard WebCampus OFFICE HOURS: Monday (12:30pm ‐2:30 pm) & Wed (2:30 pm‐ 5:30 pm) COURSE DESCRIPTION: Food is a necessary commodity for all persons – both for sustenance necessary to maintain life and for the social facets of life associated with meals. The foods eaten and the eating (or meal or dining) practices of people are very much integrated into the overall heritage of the culture. The geographical and economic environment of a region or cultural area also has a significant impact on foods – their availability and usage. Different cultures and/or different ethnic groups have traditional foods and preparation and eating practices associated with them. The United States has been referred to as a "melting pot" of many different cultures that have been, and are being, fused to form the "American" culture. Not only is the United States a fusion of foods and cultures, but the increasing globalization of all aspects of life is consistently increasing the cross‐ cultural approach to foods and the need for an understanding of the many multi‐ethnic, socio‐cultural practices associated with foods, food preparation and dining, family structures and behaviors, cultural lifestyles, and the blending of foods and food practices throughout the cultures of the world. This course will focus on the exploration of the foods, eating practices, and customs – both today and historically – associated with foods of the different cultures and/or ethnic groups that have become, or are becoming, integral parts of the American culture and how today's foods are a reflection of these many sources. -
Culinary Arts Required Uniforms, Tools and Text Books for CUN1100 and CULN1110
Culinary Arts Required Uniforms, Tools and Text Books for CUN1100 and CULN1110 Uniforms All students should be in full uniform on the first day of any lab class. For students in CULN1110 Culinary Skills, the instructor will allow you in class during the first week without a full uniform, but you must, at a minimum, wear head covering and non-slip shoes. You may not be permitted to participate in certain lab activities if you are not in full uniform. For all future lab classes, you will not be allowed to participate in class if you are not in full uniform on the first day. Please contact your lab instructor if you have any questions about the proper uniform. Our approved uniform consists of the following: • Double-breasted white Chef’s Coat (long-sleeves) – the Jacket may have a CNM culinary patch, an ACFEF patch on the sleeve, and/or your name, but no other markings are permitted (i.e. you cannot wear a Jacket from your workplace if it has a logo on it); • White t-shirt (long or short-sleeved)– no prints or logos; • BlaCk and white CheCkered (hound’s tooth design) kitChen pants; • White bib or bistro apron; • All blaCk slip-resistant shoes – no canvas or suede materials permitted, tennis shoes are not permitted, clogs must have a heel strap; • BlaCk soCks only; • White Cook’s hat – either floppy or skull cap permitted (all hair must be contained under the hat); • KitChen towels We recommend (at a minimum) that you purchase two full uniforms (Jacket, pants, aprons, hats) and have at least six kitchen towels. -
Cooking Course Syllabus Comparison
Cooking Course Syllabus Comparison THE THE Essentials Course Ultimate Course This 20-hour curriculum covers foundational This 55-hour curriculum covers not only plant-based cooking techniques. Learn how to foundational plant-based cooking techniques, prepare more than 25 whole-food, plant-based but also more than 100 whole-food, plant-based recipes over the course of 5 units and 20 recipes over the course of 9 units and 45 lessons. Go at your own pace, on your own time. lessons. Receive ongoing instructor support and grading, as well as earn a certificate and 30 credits from the American Culinary Federation. 1. Introduction, Getting Set Up 1. Introduction, Getting Set Up LESSON 1 Unit Orientation LESSON 1 Unit Orientation LESSON 2 The Forks Over Knives Lifestyle LESSON 2 The Forks Over Knives Lifestyle LESSON 3 Plant-Based Nutrition Overview LESSON 3 Plant-Based Nutrition Overview LESSON 4 Resetting Your Refrigerator & LESSON 4 Resetting Your Refrigerator & Pantry Pantry LESSON 5 Getting Started: Kitchen Tools & LESSON 5 Getting Started: Kitchen Tools & Equipment Equipment -- LESSON 6 Unit Review & Assessment 2. Knives & Knife Cuts 2. Knives & Knife Cuts LESSON 1 Unit Orientation LESSON 1 Unit Orientation LESSON 2 Selecting a Knife Set LESSON 2 Selecting a Knife Set LESSON 3 Proper Knife Handling LESSON 3 Proper Knife Handling LESSON 4 How to Cut with a Chef’s Knife LESSON 4 How to Cut with a Chef’s Knife -- LESSON 5 Unit Review & Assessment forksoverknives.com/cooking-course 1 OF 4 Cooking Course Syllabus Comparison THE THE Essentials Course Ultimate Course (Continued) (Continued) 3. Basic Cooking Methods, Part 1 3. -
Global Annual Culinary Report
2021 GLOBAL ANNUAL CULINARY REPORT A Special Thank You 09 Love of Food Once again, Chef Aymeric Halbmeyer has shared his amazing food and incredible photography for the Culinary Annual Report. We are all grateful for his contribution and inspired by his culinary vision. 32 Connection & Compassion 44 Innovation 58 Delivered with Passion CONTENTS 73 Awards & Recognition 78 Heroic Events 82 Celebrity Chefs Many of the images in this report reflect activities before COVID-19 and its resulting safety protocols. Sodexo practices the highest standards in PPE, social distancing, safe kitchen behavior and compliance at all sites. Burned Lemon Cream, Raspberry and Basil, Fresh Ricotta and Pine Tree Powder by Chef Aymeric Halbmeyer. Copyright © 2021 by Sodexo I All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission. 5 You might be expecting me to speak in terms of “before and after,” but in this past year, our focus has been on “now, forever and always.” As always, consumer insights drove our initiatives and actions. Consumers were clear that health and wellness and concern for the planet are both paramount, and they expected the brands they support and products they purchase to reflect these same values. This was especially true in the food arena. In this report, you’ll read about initiatives and activities that support the continual evolution of our menu strategy and how two exciting organizations, the Future Food Collective and the Food for Climate League, were founded to engage consumers and offer them innovative choices that are good for the environment. -
Breakfast Menu
Chef’s Hat BREAKFAST WRAPS & SALADS Ephraim, WI made with 3 eggs wrapped in a spinach herb tortilla served with fresh fruit cup & choice of fresh baked scone, toast or chocolate croissant gluten free toast or S’Good Life muffin upon request -2- EYE OPENER andouille sausage, tomato, baby spinach, toasted almonds, homemade pesto tossed with white sharp cheddar cheese -12 - CHEF’S SCRAMBLES add side salsa -1- made with 3 eggs, served with breakfast potatoes & choice of SUNRISE fresh baked scone, chocolate croissant, or toast diced ham, fresh spinach, mushrooms, tomato, asparagus, diced pepadews & substitute a fresh fruit cup for potatoes -1- Renard’s morel & leek jack cheese -12 - add side salsa -1- gluten free toast or S’Good Life muffin upon request -2- Lox * MATZKE smoked salmon with fresh arugula & spinach, shiitake, crimini, & oyster Door County cherrywood smoked bacon, ham, andouille mushrooms, red onion, asparagus & fire roasted tomato with 2 poached sausage, bell peppers, onion, tomato, mushrooms tossed free range organic waseda farms eggs topped off with our blood orange with white sharp cheddar & homemade pesto -12 - vinagrette - 15 - ASPARAGUS SUPREME seared tuna * shiitake, crimini, & oyster mushrooms, asparagus, tomato, red seared tuna with fresh arugula & spinach, shiitake, crimini, & oyster mushrooms, pepper, andouille sausage, ham tossed with Renard’s morel & fresh blueberries, red onion, asparagus & fire roasted tomato with 2 poached leek jack cheese -12 - free range organic waseda farms eggs topped off with our blood orange -
What's Hot 2017 Culinary Forecast
2017 CULINARY FORECAST The National Restaurant Association surveyed nearly 1,300 professional fun fact chefs — members of the American The chef toque may have its origins Culinary Federation — on which in seventh century A.D. Assyria, but modern chef uniforms were developed food, cuisines, beverages and in France in the mid-19th century by culinary themes will be hot trends Marie-Antoine Carême. It’s said he chose on restaurant menus in the white to represent cleanliness and used the toque’s height to indicate rank of year ahead. kitchen staff (his was the tallest). Restaurant.org National Restaurant Association | Restaurant.org/FoodTrends 1 TOP 20 FOOD TRENDS 1 New cuts of meat 11 Ethnic spices 2 Street food-inspired dishes 12 House-made sausage 3 Healthful kids’ meals 13 House-made pickles 4 House-made charcuterie 14 Ancient grains 5 Sustainable seafood 15 House-made/artisan ice cream 6 Ethnic-inspired breakfast items 16 Whole grain items in kids’ meals 7 House-made condiments 17 Protein-rich grains/seeds 8 Authentic ethnic cuisine 18 Artisan cheeses 9 Heirloom fruits and vegetables 19 Savory desserts 10 African flavors 20 Gourmet items in kids’ meals fun fact According to the Food and Healthful kids Agriculture Organization of the meals United Nations, street foods are ready-to-eat food and beverages prepared and sold by vendors on the street, in markets, from mobile carts and similar places. The organization estimates that street food is eaten each day by 2.5 billion people around the world. New cuts of meat National Restaurant Association -
COOKING COURSE Cooking for Your Healthiest Genes in Digestible Bites
THE GENOMIC KITCHEN COOKING COURSE Cooking For Your Healthiest Genes In Digestible Bites Online. Forever Access. Learn At Your Own Pace. Amanda Archibald, RD with Executive Chef Jeremy Abbey GENOMIC KITCHEN COOKING COURSE The Genomic Kitchen Cooking Course teaches you how to choose and prepare simple, delicious food so that you and your genes stay on course to your best health. This is not just a “how to” cooking course. It’s the only cooking course in the world that teaches you how to prepare food in a way that “speaks the language” of your very own genes (Or DNA). In your own kitchen. Simple at-home cooking skills. Delicious. Fast. A self-paced forever access course presented by The Genomic Kitchen’s Founder – Amanda Archibald – and Executive Chef Jeremy Abbey. Together they teach you everything you need to know about cooking to get the best information (AKA nutrients) out of your food to support your genes. We call our teaching method “How to Get The Best Return On Ingestion (R.O.I). Just like getting the best value for the money you spend, we like to think about helping you get the best nutrient value out of the food you prepare and eat. Our course tells you how. Course Price: $167 Bundle with our Genomic Kitchen Express Course for $219 and learn everything from your genes through your kitchen to your best health Course Details: • 9 hours of self-paced instructional video organized into easy-to-digest short lessons • 4 additional bonus cooking lessons with even more cool culinary hacks • Watch and replay as often as you like • Taught -
Cooking up a Course: Food Education at Pomona College Christina A
CORE Metadata, citation and similar papers at core.ac.uk Provided by Scholarship@Claremont Claremont Colleges Scholarship @ Claremont Pomona Senior Theses Pomona Student Scholarship 2013 Cooking up a Course: Food Education at Pomona College Christina A. Cyr Pomona College Recommended Citation Cyr, Christina A., "Cooking up a Course: Food Education at Pomona College" (2013). Pomona Senior Theses. Paper 86. http://scholarship.claremont.edu/pomona_theses/86 This Open Access Senior Thesis is brought to you for free and open access by the Pomona Student Scholarship at Scholarship @ Claremont. It has been accepted for inclusion in Pomona Senior Theses by an authorized administrator of Scholarship @ Claremont. For more information, please contact [email protected]. Cooking up a Course: Food Education at Pomona College Christina Alene Cyr In partial fulfillment of a Bachelor of Arts Degree in Environmental Analysis 2012-2013 academic year Pomona College, Claremont, California Readers: Professor Rick Hazlett Professor Hans Rindisbacher 2 Table of Contents ACKNOWLEGEMENTS ........................................................................................................................... 5 INTRODUCTION ...................................................................................................................................... 7 COURSE JUSTIFICATION ...................................................................................................................... 9 The Decline in Cooking Skills .......................................................................................................................