Sunday, August 10, 2014

ACE apprenticeship; journey to behind the scenes of certification...

     As with anything we have passion for, we have to keep moving forward, honing our craft to stay sharp and relevant. As a Certified Executive Chef, it is my career obligation to stay focused and get better at what I do. Doing the same thing and becoming complacent is not only bad for me personally, but bad for the industry as a whole. As chefs, we are given a gift. It's the gift of a skill that not a lot of people have. Creating something from nothing is not only an art, but a craft. Just having this ability opens up so many doors to great things. For example, the countless numbers of charity one could offer with the skills we have could change the world. Teaching someone how to cook for themselves could save a lot of lives. Cooking and being a chef could be the recipe for a lot of great things if we just went out and made a difference. 

    Some of the ways I try to stay fresh and relevant is to stay up on my certifications, compete with fellow chefs, go into other kitchens and offer a hand, attend my local ACF chapter meetings, cater to the masses and stay educated. Part of this important educational process is becoming an Approved Certification Evaluator or ACE. The American Culinary Federation put this into place to extend chefs professional experience to fellow chefs in the industry we love so much. It doesn't cost anything except our time and you can gain so much from it. 

     To become an ACE, one must apprentice under other ACE chefs four times. I've been working on this for over 3 years now and, in about a month, I will have finally met the criteria for this awesome accreditation. I did my first apprenticeship down in Charlotte, North Carolina at the beautiful Johnson and Whales campus. The other three were completed at the Cambridge location of Le Cordon Blue.  I watched chefs get tested for their CEC, CCC and CEPC certifications. It was such a learning event for me. To watch passionate chefs show off their skills to get those three little letters after their names was such a blast. 

     Certification separates the lifers in this business to the fly-by-night cooks, or hacks as I like to call them. Those who are serious about their professions and those who are just waiting for the next best thing. Of course, you can tell the ones that actually practiced for their test (which is always suggested) to the ones who thought that the certification process was just cooking. You have to come prepared, with a written menu, following a strict criteria, practice good sanitation and a level of professionalism. Professionalism is more than just shaking hands and saying, "Yes Chef" to everyone, its about respecting the uniform, your knives and others around you. Its about respecting the ingredients and respecting the ACFs expectations of you. Sadly, there are those that don't do their homework and it shows. 

     So, for those of you that are thinking of becoming a chef, remember that its not, necessarily, about getting on TV or opening a restaurant, its about living to cook and cooking to live. It's about mentoring and paying it forward for the rest of your career. It's about charity and not forgetting where you came from. Most importantly, its never letting yourself get complacent or bored. A bored, unhappy or complacent chef is bad for others and even worse for the industry we spent our life perfecting.  

Check out a few photos below of the certification process.  

Early bird gets the worm, right? We arrived at 6:00 am to get things started.  


This chef is working his fish course for the CCC exam. 


Knot rolls for the CEPC exam.


Lobster course for CEC.


Nice appetizer using lobster for CEC.


This chef had great cooking technique, was well organized and flavors were amazing. Another CEC made it out into the world.


CEPC dessert (notice the home made ice cream!)


My guest chef appearence at Merrimack College, Andover, Massachuesetts


     A few months ago, I was asked to do a guest chef presentation as part of the interview process for my "big promotion" with the food service company I work for. At the time it was a "big secret" as no one was aware that I was about to be joining their team. I entered this huge kitchen and an even larger dining hall, being greeted  by a few happy faces and professional managers This place reminded me of the food court at one of the many airports I've been through. Compared to other places I've worked, this place was simply cavern-es! This promised to be a great time and an awesome chapter in my budding career. Below is the blog I wrote from my phone the day of my guest appearance.       
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     As I type this (first blog written on my mobile phone!) I've recently accepted the executive chef positive at a prestigious college in Andover, Massachusetts. This new position opens up a lot of doors for me in my career as well as many welcome challenges! Just think, a few years ago I was scrubbing pots and pans for 3 bucks an hour under the table at 13 years old! Now I'm about to embark on a game changing celebration of 30 years in this wonderful industry. 

     The menu was created for the "International Station" where Mexico was the featured country. I was asked to come up with an item that was inexpensive and delicious. Challenge accepted. Mexican food is full of flavors, colors and great textures. It's a simple cuisine that still holds its challenges when it comes to eye-appeal and offering a little something for everyone. The item I chose was a simple Tostada which is basically a fried corn tortilla spread with a little re-fried beans, meat and condiments.  A delicious spice-rubbed char-grilled flank steak was sliced thinly on a bias against the grain to ensure a tender cut. Lots of condiments were offered to the diners to add a colorful and interactive experience. Corn salsa, pico de guillo, chipotle salsa, guajillo spread and salsa verde were offered. Topped with some Crema and a couple lime wedges on the side and an amazing meal was ready! Of course, you can use your imagination and change any of these items up, that's whats so great about Mexican cuisine. Just use what you have laying around and it can become a mind-blowing experience. 

     Stay tuned for some more fun and exciting things when I get settled in. My team and I will be blowing minds and taking names. I just hope that we can keep up! 




Friday, July 04, 2014

Transitioning to a new chapter in my career, an Independant School Reflection...

Just about three years ago, as few of you may know, I moved back to New Hampshire from a long visit to North Carolina. The people, places and things I saw and had the privilege to take part in were life-changing. I met some amazing people and ate some even more amazing food. I saw a lot of great things culinarily and learned how I want to be as a chef. The passion for food that I didn't know I had blossomed and grew into this enormous entity that I would never have imagined possible. It's amazing how ones core beliefs change as they progress in life. When I first moved down there, I was lost and heading in a bad direction. Making food was more of a means to an end than a calling in life. With a little faith and courage and a lot of help, I made it to a place I am proud to be. If you had told me all those years ago that I'd be where I am today, I would have told you that you were crazy!
 
 
A little more than two and a half years ago, I started on an amazing journey with the food service company I am currently employed with today. Having been in between jobs for a few months at the time, I was so grateful to have been given the chance by my then hiring manager to take on the challenges of a small private day-high school in the North Shore of Massachusetts. The client was not pleased with the way things were going back then and had even considered looking elsewhere for someone to fill their dining services needs. There were a couple employee-related issues that needed to be resolved and the place was filthy from top to bottom. HACCP was an after-thought and, to be honest, I wondered how anyone did not contract a foodborne illness. To make matters worse, the staff and student moral was in the trenches. The people who made the food weren't excited to make it and the diners weren't excited to eat it.
 
After a lot of changes and even more hard work and determination, we left that place better than it was when I arrived. I am proud of where we took this place in the relatively short time I was there. Of course, you can't accomplish much without a team and my team helped make it possible to fill everyone's high expectations. The people who create the food do so now in a passionate and excited manner and, as a result, the diners give rave reviews. We introduced all sorts of awesome stuff; from Matzo ball soup made with real chicken stock to whole grains and mind-blowing interactive dessert bars to mile-high burger days. Staying relevant and non-complacent as a chef is the key to happy diners. Listen to the complaints and do something about them. Of course, we all know some people are impossible to please and that's a sad existence indeed, but we just have to smother them with kindness and hope they will wake up one day without the need to feel slighted.
 
Check out some of the photos below; sort of like a review of these past 2 years and 8 months.
 
Matzo balls floating in rich house-made chicken stock. Smelled like heaven.
 
 
Buffalo chicken wings and brown rice (of course, roasted vegetables were offered, just not pictured).


Scratch-made signature desserts (this one was called the "Brookie" brownie and cookie baked together and topped with out own butter cream icing).


 
Mile-high burger days! Local buns, local beef and lots of laughs.
 


 
Little logo flags on top of chocolate cupcakes brought a smile to even the most grouchy of grouches!
 


 
"Breakfast for lunch" complete with over a dozen toppers!
 


 
Gingerbread house for Christmas. One week to make and one hour to break!
 

 
The faculty and staff ate like kings during special events. Pictured here is a local artisanal cheese and anti-pasta display complete with house-made breads and spreads.

 
We composted all of our non-meat food scraps.

 
Once in a while, we'd fire up the grill for some amazing grilled meats!

 
I'm a condiment guy, that's half the fun of eating! Sriracha was one of those things I just had to bring in (I'm a huge fan) and now the students are huge fans!

 
Signage is great for communication and education. People just want to know what they are eating!

 
 
Local, seasonal food is important to me and yummy too! This handy chalk box was nice to show off the local apple offerings.

 
Nothing like local!


 
 
Local carrot/ radish salad was a hit, who knew?
 

 
Thanking the parents with great food. If it wasn't for them, we wouldn't have this amazing job!


 
 
When introducing infused water, I had no idea it would be so popular! We started off with one and moved up to three options within just a few weeks. Pictured here are melon water, basil infused sweet tea and orange water.

 
 
5' sub day! Filled with Italian meats and cheeses as well as a vegetarian option for those who care to indulge.

 
A salad like this was just not happening a few short months ago. This sort of thing became a regular occurrence as the students became aware of the importance of eating healthy. Of course, having over 30 items to choose from every day helped too!

 
With the good there comes the bad! Local frozen yogurt over scratch-made cakes with plenty of whipped cream on top will keep anyone smiling. You know those football players have big appetites!

 
We stuffed our napkin holders with food educational signs to keep everyone on top of what was going on. Neat and tidy is the way I like it!

 
"International Day" and other such specialty days were a huge hit and kept everyone happy and excited about their dining hall.
 
 
Easter chocolate fountain anyone? Complete with "Bunny on a death wish".
 
(before)
 
(after, no more bunny!)
 

 
Pie eating contest for the last day of school, surprised no one puked! (that girl on the left almost did, I was worried!)
 
 
Wokka wokka wokka :) Dressing up for Halloween/ costume day kept many up for the challenge.

 
 
Fresh-made mozzarella cheese with local tomatoes and basil, caprese goodness! We went though 40 pounds of cheese and 30 pounds of tomatoes that day. Not too bad for 350 eaters!
 



So, I told you all that to tell you this; I started off an even BIGGER adventure and list of challenges at a college about 30 minutes north of this school. I accepted the Executive Chef position and I started this past Monday. I have no idea what I got myself into but have already met some amazing people and the management team are all crazy foodies like me so I'm sure I'll fit in just fine. I always said I love a challenge, didn't I!? I accept the challenge and will keep you all posted as the days and months progress. I'll either learn more and become a better chef or die trying! Thank you to everyone that has supported me over these past few months and those who will support me in my new venture.

Tuesday, May 20, 2014

Went to the airport and a 500 person wedding broke out!?

     In this insane world of chef-dom (is that a word?), we offer ourselves up whenever we can to those in need of our assistance. Cooking, for me, is more than just showing up and feeding the beast and going home. Cooking, in my mind, is more than just applying heat to food, it's... a lifestyle. Cooking is more like a place or a thing where someone, like myself, can create. I guess it could be thought of as an artists canvas except my canvas is fire, platters, plates, tables; basically, anything that causes a person to pause, look, and salivate. 

     I wear many hats, for those of you that don't know, and one of those hats is catering chef. My buddy over at Celebrations Catering has me attend all sorts of awesome events. We get to show people our art on our many canvas' in all sorts of cool places. For example, we just did a wedding on the tarmac at the Nashua Airport. The bride and groom, Sandy Adams and Len Cushing, both met at the airport and both have been pilots for many years so it was a fitting setting. 

     The menu consisted of the use of three huge 8 foot char-grills with nothing but the best natural wood charcoal used. Grilled skirt steak, barbecue chicken breast and their famous St. Louis style ribs were fired, marked and glazed with this amazing house-made barbecue sauce. I can't seem to crack the code of this amazing sauce matrix, but I guess I'll just have to ask for a "sample" next time I'm there! 

This wedding reception was for 500 people, this is what 250 seats looks like (well, as many as I could squeeze into my cell-phone-camera).


The other 250!?


Smoky, marked and glazed with that SAUCE!


Yup, you know you want some of these!?


The bride arrived in a private jet, the groom in a hot rod, how romantic!


After a tearful toast, a few loving speeches full of great wishes, and salutes to five World War 2 Veterans (yes 5!!), the noshing began. Two buffets with all the picnic grub you could ever want. Of course, the smell of charcoal in the air will make anyone hungry!


The rest of the menu included the necessary sides to make this event complete; southwestern pasta salad, rolls and a million mini desserts just to name a few.

2014 Epicurean Dinner for my Local ACF Chapter, this stuff never gets old!!

     OK, many of you already know I'm crazy about food and this industry I've devoted my life to. I've seen and done so many amazing things throughout the years; from washing dishes at the local diner to opening cans of pudding for a temp-service and breaking down an entire pig for my dinner menu to feeding the rich and famous at chef galas. You'd think that, after a while, one would get sick and tired of doing so many things?! You think, after a while, that I'd be ready to settle down and stop running around so much? Not me, I'm far from tired of seeing or doing so much great stuff. As a matter of fact, I always look forward to doing more, seeing more and learning more every day. Every chance I get I sign up for this or that, meet great people that share my passion and become a better chef as a result.

     Just the other day I volunteered with my local American Culinary Federation chapter to take part in this years Epicurean Dinner at the Crowne Plaza Hotel in Nashua, New Hampshire. There were all sorts of amazing things going on, multiple courses and even more multiples of chefs, culinary students and pros getting involved! There were about 250 guests that attended. From foodies and home cooks to ACF chapter presidents and awards winning chefs. There were dozens of us chefs plating, cooking, tasting and drinking. Lots of laughs were had and the level of camaraderie was second to none. We basically raised money to help up and coming culinary students get into culinary school and other charity organizations. 

The menu below was a collaboration of area chefs that each took charge of a course. 



We had some amazing charcuterie for people to snack on. This amazing pate campagne was divine. Being wrapped in bacon helped too. ;) 


My buddies from SNHU and I were in charge of the inter-mezzo. Fresno Chili Mango Sorbet, Strawberry Mint Sorbet and a "Mardi-Gras Cookie" that I threw together. Adorable and yet very therapeutic. Cutting over 300 of those little buggers with a cutter the size of a silver-dollar will keep you focused for sure!


Amazing ice carvings by Ice Breakers


An amazing plated salad. 250 multi-component salads laid out all over the hotels kitchen, was a sight to see!


Gumbo garnished with mud bugs? YUM!!


Yes, more salads...


Our awesome inter-mezzo! Thank you Baldor Boston for donating the chilies and the Peruvian mangoes!


Beads baby!


More salads?


Braised beef short ribs :) 


Our guest speaker was Nicole Barrierra from Great NH Restaurants who discussed making healthy choices. Oddly enough, while she was discussing this, we were stuffing our faces with the above braised short ribs, yum.  


This amazing carving talent was awesome!


We raised tons of money for great causes and I, personally, had a blast!!! I'm very much looking forward to doing this again next year.