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!
Tuesday, August 31, 2010
Monday, August 23, 2010
WELCOME BACK!!!!
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!
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!
Monday, June 7, 2010
Trends in the Baking Industry
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.
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.
Sunday, September 6, 2009
Pizza Fusion : Menu : What Separates Us : Pizza Fusion: Menu: What Separates Us: Our Food: Our Gluten-Free, Vegan, Vegetarian and Lactose Free Items
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
Sunday, July 12, 2009
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!
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!
Wednesday, May 20, 2009
Graduation
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
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
Tuesday, May 12, 2009
Root Beer Float
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.
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.
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