Culinary/ProStart

Death Star PR: The Ten Biggest Star Wars Blu-Ray Changes

2011-09-01T06:11:00.000-04:00

Death Star PR: The Ten Biggest Star Wars Blu-Ray Changes

Brown Family Health: Culinary arts program heats up - journal-news.net ...

2011-04-21T10:33:00.000-04:00

Brown Family Health: Culinary arts program heats up - journal-news.net ...: "Culinary arts program heats up - journal-news.net News, sports, jobs, community information for Martinsburg - The Journal"

So you think you should be in the business?

2010-09-23T17:51:00.003-04:00

I remember when I realized that this was the industry I wanted to spend the rest of my life working in! It is a very exciting, demanding and fulfilling environment to spend your professional life but it does have it's drawbacks. The industry will chew you up and spit you out if you don't have the guts for it! I spent 12 years working 70 and sometimes 80 hours per week in the under the grind of working as a professional chef. the last 8 years of that time I did not have a vacation (and by vacation I mean more than 2 days off back to back). We work when everyone else plays. Holidays, weekends, evenings, birthdays...This is when there is money to be had!

This sounds God awful but the thing you have to remember is that we chosen few who decided to make this industry ours are passionate, unbending and a little crazy. I loved my time in the industry and I would never trade a day of it for ANYTHING. There are two reasons I am now teaching culinary arts instead of working as a professional chef.
1. I'm a 32 year old 350 lb man with arthritis in my ankles and nerve damage in my lower back from the long hours on my feet for so many years.
2. I got married and my wife (who is also a restaurant personality) decided she wanted to have a social life.

I have to say though that I LOVE teaching! I love instilling the passion for the industry and food that I have into others.

As far as culinary school goes. I've been out for over 10 years now and I'm still paying off my student loans. That being said, I would not go back and make any changes to my experiences. Is culinary school necessary? No, I don't think so. But you have to be willing to work hard, make personal sacrifices and "live the life". I did have the time of my life and met some of the best people I've ever had the fortune of knowing...other restaurant folk!

If you are truly interested in the industry I very strongly recommend reading Anthony Bourdain's Kitchen Confidential. I love this books so much that I bought the audio book and must have listened to it a dozen times! it never gets old, especially since Chef Bourdain is the one reading it on the audio tracks.

Either way you decide to go, you will only survive the industry if it is in your soul!

I hope this helps and if you have any questions please feel free to ask!

Welcome to our strange world Friend!

Chef B

Top 5!

2010-09-13T12:57:00.002-04:00

One of the worst questions someone can ask a chef is "What's your favorite food?"!
It's not that we don't like answering this question, it's that there is no good answer for it. All it takes is a glance at my falstaffian physique to know that there's not much I don't enjoy! All foods hold a reverent place in my heart. Food is my passion, my hobby, my life. Heck, it's what I do for a living! Therefore, this question is incredibly difficult for me to answer!

I'm going to take a stab at it in the best way I can. I would like for you to respond with your favorite foods in the comments section.

My favorite foods include:

Port wine braised Osso Bucco with Saffron Rissoto

Macaroni and Cheese

Gnocchi with goat cheese and roasted tomatoes

Pizza (any kind)

A huge variety of pasta dishes

Soup...mmm, I love me some soup

Why do I even try? The list goes on and on forever. It's pointless to make this list because it changes every day! What I would consider my favorite food changes with my mood. When I'm happy, I like crunchy, salty foods. When I'm sad I like creamy, soft, rich flavored foods. Eating is a viceral experience and most of us don't even think about that.

I challenge you to leave me a comment with your favorite food. Pick just one and tell me it is your ALL TIME FAVORITE!

Have fun and remember to check back next week!

Week 3

2010-09-07T10:27:00.002-04:00

Another week down and this on is a short one guys so we have alot of work to do! Resumes, cover letters and job applications galore! By the end of this week you should all be ready and armed with the tools you'll need to go out and start looking for your internship site.

My big goal this year is to get you guys registered and prepared to make it through your National ProStart Certificate program. For more information follow the link below.

http://prostart.restaurant.org/

On a more fun note...
This past weekend was Labor Day. What did you do? Did anyone do anything fun? Have any interesting foods? Picinic, party or outing? I'd like for you to share in the comments below.

My weekend was filled with family and fun. Saturday we had a cook-out. There are very few things better than grilled bratwurst and grilled corn-on-the-cob! Yummy.

Sunday, we played 9 holes of golf and I only lost 5 balls. I'm getting better!

Monday we took my new puppy and went canoeing on the Potomac River. Aside from the water being down we had a very fun time and my pup loved it! I think she's going to be a water baby! Finished off the day with a greasy cheeseburger and a bowl of "Bert's Chili" from the Waffle House...Today I'm thinking I should have skipped the chili.

Week 2 of School!

2010-08-31T10:32:00.002-04:00

I know many of you are thinking "there are only 35 weeks of school left!" In my opinion thats only 35 weeks left to make all the wonderful, yummy dishes we plan on learning about this year.

This week in ProStart we are beginning Career Exploration and Job Expectations. I will be posting job opportunities within the classroom before the week is out. If you are interested in becoming my Sous Chef, Sanitation Manager or Storeroom Manager make sure you introduce yourself to me and let me know of your intentions. Soon we will be doing Cover Letters, Resumes and Job Applications. I want you to tell me if you intend to apply for one of those jobs. Also, I am expecting you to make your intentions know to me if you plan on competing this year in SkillsUSA or WV HEAT!

WELCOME BACK!!!!

2010-08-23T19:26:00.001-04:00

Welcome Back JRTI Students!!!!

Today was the big day, the first day of the rest of your life, the one you’ve been waiting for, the Main Event! Or at least it was for me. I love being back at school! I really do. Those of you who are returning ProStart students at James Rumsey know that I’m not kidding. I love being in school! I do. I teach not only at James Rumsey, but at Blue Ridge Community and Technical College as well. Both of those jobs are full time for me. That means that I spend more time at school than I do at home! And I do it by choice. It’s true!

Here’s my proposition to you. If you are reading this, I’m going to give you an opportunity I won’t give to everyone else in the class. If you read this Blog Post and make a comment on the page about what I have written, I will give you 5 extra points on the next test you take in class. The deal is that you have to leave a comment and check back here regularly to see if I’ve added a new post. In order to get the five points, you have to have commented on the MOST RECENT blog post I have left here. The comment must be school appropriate and you’ve got to actually comment on the post. Just leaving a “what up Chef Breezy” isn’t going to be worth five points. That means you’ll have to read the Blog and make a productive post.

I hope you participate and I look forward to the school year! Have fun!

P.s. to all you other Blog readers, I hope you continue to read even if I can’t give you 5 points on your next test!

Trends in the Baking Industry

2010-06-07T07:47:00.002-04:00

Hello all!

I know it has been a very long time since I've posted anything. The year has been hectic...in a good way! Now that summer is just about here, I've been working on preparation for the upcoming year. In that process, I'm taking a baking and pastry class to help refresh my skills and help me prepare some of my teaching techniques for the baking process. One of the assignments I was given in this class is to research and write a 3-page paper that discusses the current trends in the baking industry. Now, those of you who know me are probably aware that I am a cook. I can bake and sometimes I can even make some pretty yummy dessert items but by no means am I a baker or am I deeply embedded in the baking industry. So, here is the beginning of my research. If anyone has any sugguestions on baking industry trends I should focus on, please respond to this post. I would greatly appreciat the assistance.

Pizza Fusion : Menu : What Separates Us : Pizza Fusion: Menu: What Separates Us: Our Food: Our Gluten-Free, Vegan, Vegetarian and Lactose Free Items

2009-09-06T10:31:00.000-04:00

I’m in Pittsburg, PA this weekend visiting some friends. While waiting for my friends to wake up on Sunday morning, I started reading a copy of “Table” which is a Pittsburg publication of local foods, culture and lifestyle. There is a restaurant I am now very interested in visiting and have plans to do so. I recommend you check out their website.Pizza Fusion : Menu : What Separates Us : Pizza Fusion: Menu: What Separates Us: Our Food: Our Gluten-Free, Vegan, Vegetarian and Lactose Free Items

Pizza Fusion : Menu : What Separates Us : Pizza Fusion: Menu: What Separates Us: Our Food: Our Gluten-Free, Vegan, Vegetarian and Lactose Free Items

2009-07-12T06:18:00.003-04:00

Alright. So, I'm not as good at keeping up with this blog thing as I would like to be. Give me a break! It's summer time and the livin' is easy!

Anyway, I'm off to another fulfilling week at WVU Tech. Some may be jealous and I can only say to them "COME TAKE MY PLACE!"

I will attempt to keep up on my blog for the rest of the summer and hopefully you will be as entertained as I am. Have a wonderful Sunday!

Graduation

2009-05-20T09:53:00.003-04:00

Well, the school year is rapidly coming to an end and this sentimental old man has begun showing his age. I made it through the exit of my seniors I've been teaching for 2 years without any issues but last night the tears were flowing during the post-secondary graduation ceremony. I was asked to give the graduation toast and broke down like a sobbing fool during the first sentence. So, to those of you who are interested, here is what I was planning on saying:

After spending several days deciding what I could say to encourage you Knuckleheads to go off into the world and do great things, I felt stuck. I just couldn't formulate the words to convey the wisdom needed to be successful in our profession. SO, I decided to steal some words of wisdom imparted on me over the course of my career by better chefs than I am. They are as follows:

1. “That’s a hand wash!”
2. “All I want to hear from my cooks is Yes Chef”
3. “The jobs not done until the customer is at home, in bed”
4. “If you have a problem working on holidays, weekends, evenings, birthdays, or other time “normal” people are playing, then you need to re-think your career options!”
5. “If you’re afraid to eat a raw oyster, then you’re no chef. Your body’s not a temple; don’t be afraid to put strange foods into it. Your body’s an amusement park, have fun, taste life!”
6. “People don’t only go out to eat for the food; they go out for service, atmosphere, consistency, and comfort…NOT your ego!”
7. “Don’t waste time learning the “tricks of the trade.” Instead, learn the trade!”
8. And finally, my personal favorite
“Don’t be sorry, be right!”

You’ve been taught right from wrong. You’ve been taught how to make a mighty fine consommé. And you’ve been taught how to use the tools needed to be successful in this profession. So without stretching this on any longer than I already have, let us raise our glasses and toast:

“To all of you who are graduating: may you now go on to become educated”

SALUT

Root Beer Float

2009-05-12T09:00:00.002-04:00

I have been taking several classes this semester and they are keeping me very busy. One of the classes I am taking is a Molecular Gastronomy and Micro Biology class. The course work generally includes simple cooking experiments which include the use of Microorganisms. The following is a portion of the paper I wrote to accompany my project. Have fun and enjoy the spring weather!

In order to write an appropriate narrative discussing this topic, I had to do more research than I would have expected. In the past, research papers have been dull, boring and quite plainly, not very enjoyable. I believe I have found the solution to actually enjoying the paper writing process; Food. Not just any food either, some would say that this sweet and savory treat can be enjoyed in a multitude of ways, but I know, especially now after weeks of research and sampling that there is something magical about this beverage called Root Beer. Add sweet, creamy, frozen cultured milk to the mix and you have a frothy glass of caramel colored gold. I now know why an old adage such as “Over the lips and through the gums, lookout stomach, here it comes” becomes so endearing to some folks. Maybe it is because the goofy old men and women who use those cliché phrases know something the rest of us don’t. I have to imagine that when my Grandmother, “Nanny” would say something like this, it really meant something. When I think about it, many of us have become so accustomed to the “pre-made” lifestyle that it is amazing to us that we can actually create something better than what we so easily go to purchase from the Supermarket. Thank- you Nanny for being so inspirational, in your own, weird way.

There is really never a simple explanation for describing what a thing is. Beer, though most commonly thought of as an icy cold, heady beverage consumed most passionately by avid fans is not really the only use for the term. There are three major uses for the word beer and only one of them are alcoholic. The term beer can also mean a brewed medicinal liquid. This beer was made by doctors and physicians for the purpose of curing simple, common ailments. One article I read even stated that “the thick, bitter beer served at breakfast with cooked potatoes and roasted meat, commonly curses the moderate hangover”. In my opinion, what more needs to be said?

Another use for the term Beer is a brew made by housewives around the turn of the century for family consumption. Usually this “Root” beer is made from indigenous ingredients found locally around the land where the family lives. It a variety of seeds, roots, barks and a variety of sweeteners including vanilla bean, cinnamon, clove and anise. The sweetness came from “mashing” grains and creating wort (un-carbonated, malted solution where the natural sugars have been extracted from the grain). Sucrose would then be added in small amounts to offset the bitterness that the extracted tannins in the “beer” caused. Common modern variations of this beverage include Birch Beer, Sarsaparilla, and what we fondly know today as Root Beer. Modern root beer, although is really nothing like the traditional home brewed beverage that was common around the turn of the century. Our interpretation of this household favorite is quite sweet and not nearly as aggressive as what traditional brews were.

April Fools

2009-04-01T11:46:00.002-04:00

Welcome Back Chef!
I feel like my old self again. Now that the SkillsUSA State competition is over, perhaps I can get back to the basics and begin this Blog properly!

A dear friend of mine writes to sort out her thoughts. If she waits too long to make an entry into her journal, she begins to bottle things up, causing all sorts of emotional stress.

I could always tell when it had been a while between journal entries.

I hope to someday be able to sort out all of the goofy thoughts and ideas I have bouncing around in my head. I guess you’ll have to work through it with me!
I will have a new entry today. I’m willing to take suggestions or even respond to your comments and questions.

2009-03-29T08:05:00.000-04:00

To all of my students who may or may not have checked late last night, I must apologize. The internet access in my room was not connected.

Results of SkillsUSA:

James Rumsey 17 total metals

Culinary results:

Frankie (post secondary) - Gold

Chelsie (secondary) - Bronze

I am so proud of you guys and look forward to working with you again next year!
To my students,
You've got your work cut out for you next year to live up to these two culinarians!

See you tomorrow!

-ChefB

Forthcoming

2009-03-26T06:01:00.000-04:00

Ok. So I didn’t get a chance to post anything yesterday. I’ll make it up to you. Don’t tell me you’ve never been incredibly busy and had to put the things off you want to do for the things you need to do.

I’ll be back soon! I promise.

Thank you to my students who asked why I didn’t post anything, which shows you are attempting to follow. I knew I could count on you!

Frustrations

2009-03-24T11:27:00.000-04:00

As some of you may know, the restaurant business can be quite stressful. Really! I'm not kidding! And, the most common time for the highest levels of stress… Friday and Saturday night during the highest customer volume and turn-around. EVERYBODY know that you NEVER call a chef at work during a dinner rush...Not if someone has a question, not if someone is dying! You just don’t do it! EVER!

Anyway, I have a friend; let’s call him “Mr. O”. Mr. O works for a funeral home as a family councilor and pre-need planning consultant and, he normally lives the life of a social hermit. Needless to say, it’s not very often I hear from him late in the evening. I guess I didn’t explain this golden rule to Mr. O very thoroughly.
So, here’s what happened:

Back in the day, when I was working 80+ hours a week, on a Saturday evening at 7:00 pm (prime dining hours) my friend called at me at the restaurant stating he had an emergency! Frustrated, I left the line in the capable hands of my Sous Chef and hurried to answer the phone imagining the twisted carrion of a tremendous car accident, morbid news about a fellow acquaintance, or maybe even a flat tire.
Rushing to the phone thinking to myself “I only have 50 more covers and the staff will be able to handle the load without me for an hour or so, I can bang them out and rush to the aid of my friends and family…”
I pick up the phone and say “What is it! Who’s dead?!” and on the other line I hear “Hey buddy! How’s it going?!”
Thinking to myself, “ok, he’s trying to calm me down before he burdens me with the news that my favorite Chinchilla got loose and the meat grinder was turned on…” I say through clenched teeth, “What’s wrong? What is it?”
What came from the receiver was bone-chilling. “Hey man, my friend shot a bear and gave me a bunch of meat. What’s the best way to cook bear?”

Really?! On a Saturday night, at 7:00 pm?!

As if the silence from my end wasn’t enough to give him the hint, Mr. O continues “I was thinking about barbeque or stir-fry. What do you think?”
My first reaction was to hang-up on my longtime friend and ponder on the verbal thrashing I would give him later.
I even planned on calling him back in the middle of a funeral to ask him what kind of casket I should purchase for my Beagle, Skunkie. (Pre-planning is always a good idea!)
Instead, I bit my tongue, sucked up my pride and decided to be the bigger Chef by explain the benefits of barbequing vs. stir-frying. Discussing the virtues and palatability of the meat with my clueless friend was, inadvertently reminding me why I love my profession. Mr. O, after all was the culinary equivalent of Inspector Jacques Clouseau from the Pink Panther when it comes to cooking and delicate kitchen work. But, he loved my food. He was always the first to belly-up to the table to try some new concoction when I was in my early stages of my career. Never did he have a negative thing to say (unless there wasn’t enough of something he especially liked).

After my brief conversation with Mr. O, I thanked him graciously for thinking of me when he was stumped with a culinary mystery. I went back to the line, not having been gone for more than 3 – 4 minutes and scanned the scene. My Sous had it under control, the hollandaise hadn’t broken, the tickets didn’t back-up on the printer and my cooks didn’t look like they even knew I was missing. My kitchen usually ran like a well-oiled machine and I felt a little twinkle of pride creep into my mood for the rest of the evening. I went back to work garnishing, expediting and calling for food runners with a crooked little smile on my face. You bet I noticed all the looks of pleasure each customer expressed for the rest of that evening when presented with one of my creations. I even took time to discuss with them when they had questions or comments, enjoying their feedback. I normally never received negative criticism but you had better believe that on that evening, I wouldn’t have cared. I felt like a million bucks. This is what I lived for! Food, Friends and Happy Customers!

The moral of the story is that sometimes we need to step back, wipe the sweat from our brow and take stock of the little things that make us all happy. Our customers, our employees and especially, Ourselves.

2009-03-23T15:13:00.000-04:00

Hello all! This is my first attempt at any kind of online conversing and I'm gonna need your help! A little about myself:

I'm a chef who has recently chosen a different profession...teaching. My name is Chef Stephen Brown and I'm the High School ProStart instructor at James Rumsey Technical Institute in Martinsburg, WV. My passion is food and family. I'm a pretty happy man because of these passions and I hope to inspire as many of my students to live life to the fullest and enjoy the things that have made me the person I am today.

My intention with this blog is to provide my students as well as anyone else who's interested a place for beginning culinarians to collaborate. I can't wait for the opportunity to discuss and share information, ideas, and experiences with each other. I hope you decide to share your thoughts, comments and most of all questions. I will hopefully be posting on a daily basis with topics, thoughts and experiences and encourage you to do the same. I'm always willing to share recipes, ideas and tips. If you have particular topics of conversation, please feel free to post!

Hope to hear from you! Until then, Good Eatting!