Tuesday, March 13, 2012

Licorice root syrup

3 oz licorice root
8c water
8 oz fennel
1 oz star anise
4 cups sugar

Shred root with blender. Before and after pictured.

Boil 30 min. Strain, return to boil add fennel.
Boil fennel 20 min, strain add star anise boil 5 min. Add sugar bring to a boil, cool. Should be around 4 cups of syrup.

Monday, December 26, 2011

No longer going to TSTC Culinary

Why? because we finished, our first class is done and the second class is about to start after the new year. I want to say good luck to all the new students and instructors, it has been a long trip and I am glad it is over.

I am not one to enjoy school but I for the most part enjoyed this one.

Monday, October 3, 2011

Wine tasting class with real bad uncorrected grammar and spelling.

Rhone region is the most consumer friendly region.
Hungry's only wine is the Tokaji.
Spain-fusion of foods, sherry-many regions but one stands out is Northern Portagal.
Loire valley-muscadet, sancerne.
Champagne- bordeaux:
Wine tasting:
Pinot noir-has a cherry notes
3 October
Cotes d Rhone (slopes of rhone) 60% granach 40% syrah.  Easy drinking, not too intrusive. Cherries, oak, slightly musty.

Bordeaux/medoc(Northern Bordeaux) blend 06- long legs, slight spice, cherry/plums, not too acidic slightly sweet yet dry finish.

07 Tuscan (super tuscan) 90% sangiovese, 10%, Merlot. very fruity, very nice.

Zinfandel-aka primitivo in Italy. old vine. Nicely balanced, very berry hints, with some vanilla and cherry.  Long legs. 14.5 abv.

White wine:

Pinion Greagio, butterscotch, musty. Not my favorite. Pears perry flavor without the sweetness.

Sauvignon blanc: madavoie (robert) vineyard fuma blanc grapes. Madaovie put their own label on their grapes. Good with most white sauces and some light red sauces. Really good with valoutie sauce. Granny smith apples.

Chardonnay: every common all over the world due to the hardness to the grapes. Org. From burgundy area. Tropical fruits light fruits. Same area they make champagne with pinot noir grapes. Good for light sauces and deglasing.  oly fish, pasta, etc.

Piesporter, light citrus, best white so far. Mostly from germany and france. Al sais.
Australian Rieslings are different styles and flavors. Germany riesling generally sweet to cut the strong flavors of sausages etc. Oz. styles are very dry and mineral flavors.

Moscato: sparkling wine with a grapefruit note. Sweet and fruity.
Late harvest.


Su meshi~ prepared sushi rice
Nori ~seaweed but it is actual alge
Gari ~pickled ginger
Nagiri ~hand formed with a piece of fish on top.
Maki sushi ~general term for rolled sushi
Hosomaki~ thin roll
Futomaki~ big roll
Uramaki ~inside out, California rolls is an example.
Temaki ~rolled by hand in a cone shape.
Gunkan ~battleship.
Surimi ~crab sticks
Chiriash sushi ~ scattered sushi.

Buckwheat noodles and dipping sauce.
Cold somen noodles
Seaweed salad
Cucumber salad

Sushi rice rinse 3 times, and let it dry (so the correct amount of water is used) equal amounts of water and rice.

South asia

India, pakistan, nepal, bangladesh,

Rice, yogurt,(raita)(savory or spicy yogurt. Naan, curry, pigeon peas, lentils, dall (yellow split peas), chutney, andoori means bbq. Rub, sauce, wet bbq.

Curry is a sauce, or gravy. Curry leaf looks like a bay leaf and is used like a bay leaf to give you a base note in flavor.

Rice Eryn
Raita Rob
Chutney Eryn
Tandoori Heather and Wendy
Saag paneer Heather
Vindaloo must be spicy Rob
Curry Wendy

Monday, September 5, 2011


A lot of stuff has been going on with work and school, I had to be chef for our luncheon a couple of weeks ago and it went of fairly well. I need to learn how to delegate better and be more organized. I don't think the customers knew of the hiccup in the prep line but we got it out.
This past week we had advanced pastry class, all week we worked on different items that led to making a wedding cake. my team mate Heather and I are quite pleased with how it turned out.
We also made lovely poached pears. I brought some prickly pears and made a simple sugar with it as you can see in the picture it really made it stand out.

Chef Sandy was in charge of this week and I think we wore him out.

The onion gang.

Tuesday, August 9, 2011

Hospitality supervision:

Supervisor obligations are to the owners, customers, employees. server or hospitality training can run up to 2 to 3 thousand dollars per person to train so take care of your employees and they will take care if you.

First line supervisor manages hourly workers.
Working supervisors
Nonexempt employees -hourly wages
Exempt employees , salaried

Go over organizational chart which would include chain of command.
Always go through the chain of command.

Go over functions of management.

Scientific management, look up fredrick taylor, go back to making happy employees.