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S OP T

Culinary Secrets

Revealed

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Content15

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Content15

Recipe

How To…

Interviews610128

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Welcome to the big wild

world of culinary! In this

months issue we are

going to discuss

everything from how to

get into the culinary field,

what classes are best to

take, and actual

interviews from real chefs

and students! So sit back

and enjoy your tour, and

who knows, maybe you

will decided that this is the

career for you!

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asmineJ Q.Age?

A.19

Q Why culinary?

A.I have always loved cooking, and i used to cook with my mother all the time

Q. What do you hate doing?

A. Chopping garlic or onions

Q.What kind of restraunt do you want to work in?

A. A higher end restraunt with lots of structure

Q.Is this career easier or harder than you thought it would be?

A. Harder. Because I didn’t realize we had to do all of the plating, and that cook-ing had to be so precise.

Q.Who is your favorite chef?

A. Gile Gand. She is a women chef in a mans world, and made me realize that if she can do it, so can I

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asmine

My senior year of high school is when I realized I wanted to go into culinary. A chef from Robert Morris University came in and made some food for us, and I thought hey, maybe this would be something I’m interested in doing.

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asmine’SJ

•2/3 cup water•1/3 cup uncooked white rice•8 cabbage leaves•1 pound lean ground beef•1/4 cup chopped onion•1 egg, slightly beaten•1 teaspoon salt•1/4 teaspoon ground black pepper•1 can condensed tomato soup

Get ready for a mouth watering sensation in less than an hour! Jasmine was kind enough to share one of her favorite recipes with us all, with the hope that we will become fans too!

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over

medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stir-ring and basting with the liquid often. This will make abour eight cabbage rolls.

Ingredients

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asmine’S Favorite Recipe

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V

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VinceQ. Age?

A. 19

Q.Why Culinary?

A. I took a foods class freshmen year, and LOVED it

Q. What is your favorite dish to make?

A. Speghetti Ala Carbonara

Q. Is culinary harder or easier than you thought it would be?

A. It’s easier because of all the previous jobs I’ve had, and the one that I have now

Q. Who is your favorite chef ?

A. Chef John. He helped me get an internship and I took a special interest in him

Q. What do you hate doing?

A. Cooking at home. My kitchen is not like the ones at school, and I find it harder to prepare the same kind of meals like I do at school

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Q. Age?

A. 19 Q. Why culinary?

A. I really thought it would be a fun major to go into

Q. Is it harder or easier than you thought it would be?

A. It is harder. It is very challenging, Along with learning all of the techniques, you have to learn time managment also

Q. Who is your favorite chef?

A. Bobby Flay. He is on Iron Chef, and he is always entertaining.

Q. What do you hate doing?

A. Mise en place (preping). It is very tedious getting all of the ingredients ready before you can even start cooking. I also HATE cutting anything that is in the onion family.

Amber

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HowMake Jambalaya

The secret to a great Jambalaya is the way the fat renders from the chicken, or how the sausage coats and seals the rice. This helps it keep its texture during the long cooking process.

Ingredients: •2 Tbsp Vegetable Oil •1 Chicken Fryer •4 Cups Onions, diced in 1/2 inch pieces •2/3 Cup of Green Bell Peppers •1 Tbsp Garlic, Minced •2 Tbsp Parsley, Minced •3/4 Cup Of Baked Ham •1 1/2 Lean Pork Cut Into Cubes •3 Cups Of Smoked Sausage •2 Tbsp Salt •1/2 Tsp Black Pepper •1/4 Tsp Thyme (Dried) •1/8 Tsp Ground Cloves •1/4 Tsp Basil (Dried) •1/8 Tsp Mace •1 1/2 Cups Of Long Grained Rice •3 Cups of Chicken Stock To Begin the long process of making this delicious meal you must first heat the oils, and then put in the chicken to brown. Once nicely browned remove from pan. Add all the veg-etables, parsley, ham and pork to the

pan. Cook over a medium heat, stirring constantly for about ten minutes, or until everything is brown. Once browned, add sausage and seasonings. Add the rice and increase heat until rice is browned, and then add the already browned chicken. Cover the pot and turn down heat to justs a simmer. Cook for about thirty-five minuites while stirring occasionally. Once the rice dries out you are ready to serve.

Bon

appetite!

15

To…

Bon

appetite!

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