Happy Holidays To All My Readers

I think the title says it all. The next blog post won’t come until next week, since it’s going to be New Years’ and what better way to start the new year than with a new blog post?

I also got an early Christmas present on Monday when I got an acceptance email to Philadelphia’s COOK Masters program for cooks (and now food writers) who have the drive and culinary skills, but need more experience and professional connections. Here’s a look at what the program is like: http://vimeo.com/61282616

I start the program on January 13th.

In the mean time, enjoy these photos of the food I made when I was at Job Corps:

Breast Cancer Remission Celebration Cake with Coffee Frosting Foreclosed Gingerbread House 1 Foreclosed Gingerbread House 2 Shrimp and Lime Pate en Croute Sopa and Fried Plantain Platter Stuffed Mussels and Polenta

Happy holidays and happy 2014!

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Friday Video: Chef Valdet’s Meat Lesson

I learned more about foodservice and the restaurant industry at my advanced center in California more than I did at my basic center in Kentucky.

On one slow afternoon, my fine dining class was invited to a lecture on beef and beef cuts given by Chef Valdet Jakubovic (everyone called him “Chef Valdet” because…well “Valdet” sounds more like a last name than “Jakubovic” does, even though “Jakubovic” is a Russian last name). This is the footage I caught on my camera phone. Forgive the crappy sound.