cia

Chef Paul Bocuse Answers the CIA’s Questions

The folks at the Culinary Institute of America (CIA) recently put out this video featuring “Chef of the Century” Paul Bocuse.  How important a figure is Chef Bocuse in the world of gastronomy?  The top culinary championship in the world is named after him, Bocuse d’Or.  The chef’s son, Jérôme (a 1992 CIA graduate) serves as translator as the elder Bocuse takes questions from the students.  Have fun:

Hell’s Kitchen Elimination: Week 2

For week 2 the contestants eliminated was Andrew and Mikey. Here is their bios from Fox’s Hell’s Kitchen web site:

Andrew Forster opn WannabeTVchef.comContestant  Andrew Forster

* Age : 28
* Hometown : West Babylon, NY
* Occupation : Farmer, Wake Forest, NY

Q&A with Andrew –

What is the first dish you ever mastered?

A wise man once told me to never strive for perfection, for once it’s attained what more can you achieve? He believed in striving for excellence, which he correlated to a never-ending perfection. To say you’ve mastered something means you can perform the task flawlessly time after time without error. I would be a fool and open myself up as target to proclaim that I’ve mastered anything.

What is your signature dish?

All of what I do is my signature in life. What more does a man have at the end of his life than his accomplishments? This is why it is of utmost importance to take pride in all you do, and continue to stand up eight times after being knocked down seven. For the righteous shall eat the fruit of their doings.

Who was your first cooking inspiration?

I was not inspired by man to cook, I started cooking out of necessity and enjoyed and excelled at it. The chef I admire most is Chef Rama, my meat fabrication teacher at the Culinary Institute of America. My inspiration comes from my Lord and Savior Jesus the Christ, and I am filled with joy when I think about cooking for Him.

Contestant  Mikey Termini

* Age : 29
* Hometown : Santa Cruz, CA
* Occupation : Line Cook, Kihei, Maui, HI

Q&A with Mikey –

What was the first dish you mastered?

Bourbon chicken. It was my first cooking job. I could make a bourbon chicken. I remember one time I was cooking it and I didn’t realize that my chef was reaching into the oven below me. I slapped the piece of chicken into the pan and splashed hot oil all over his neck!

What is your signature dish?

I love to mess around with different food combinations. That’s why one of my signature dishes is lobster mac n’ cheese. It doesn’t have macaroni, it’s lobster stuffed inside a small wheel of brie, then a macadamia nut crust. Get it? Lobster, ‘mac’adamia nut, and cheese. Also, nobody can resist my pasta carbonara with caramelized Maui onions, pancetta and black truffles.

Any stories of triumph from the kitchen or workplace?

I would have to say that my greatest triumph is having the cooking status and skills that I have achieved with no proper culinary schooling. I also think that how I am able to manage people and not just the food is a great triumph.

Who was your first cooking inspiration?

I’d have to say my first cooking inspiration was my dad. He had already opened his first restaurant before I was born. We would make pasta sauce simmering for days. I remember my dad giving me the job of stirring the sauce as soon as I got home from school. He taught me a good work ethic, which they just don’t teach in culinary school. He also taught me how to manage people and how to be a great leader.

Contestant Andrew Forster

  • Age : 28
  • Hometown : West Babylon, NY
  • Occupation : Farmer, Wake Forest, NY

Hell’s Kitchen Elimination: Week 1

For week 1 the contestant eliminated was Stacey. Here is her bio from Fox’s Hell’s Kitchen web site:

Stacey Slichta on WannabeTVchef.comContestant Stacey Slichta

* Age : 38
* Hometown : Buffalo, NY
* Occupation : Private Chef, Studio City, CA

Q&A with Stacey –

What was your first kitchen job?

My first kitchen job was my externship, for the CIA, in Holland at Vreugh and Rust.

What was the first dish you mastered?

Salmon paillarde with blanced seasonal veggies and a simple salsa.

What is your signature dish?

My signature dish would be the above dish I mastered, or crispy mac and cheese.

Who was your first cooking inspiration?

My biggest inspiration would be my father, and Anthony Bourdain.

From her spotlight on the Culinary Institute of America’s web site:

Biography:
Stacey Slichta knows what’s cooking in the lives of some celebrities. That’s because she has worked as a private chef in the Los Angeles, CA area almost since graduation. It’s a career choice that she loves, but also one that she never expected to make when she was a student at the CIA.

Stacey arrived at the CIA with a background in foodservice management and a bachelor’s degree in English and philosophy. She had no plans to work in a kitchen after graduating with her associate degree in culinary arts. But a student job in the college’s Career Services Office led to a summer position as a private chef, and that launched Stacey’s career in the field.

Her list of clientele features several celebrities, including comedian Don Rickles and his wife. Stacey’s duties include buying the food, beverages, and other supplies used by the household as well as preparing daily meals and the food for dinner parties and receptions. Additionally, Stacey does catering and teaches at Chefmakers, a new culinary school for home cooks and children in Pacific Palisades, CA.

Ruhlman? Yeah, there’s an App for that.

Michael Ruhlman may have changed the way American’s cook with his groundbreaking book Ratio: The Simple Codes Behind the Craft of Everyday Cooking.  His peers think so, “Professional cooks and bakers guard ratios passionately so it wouldn’t surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever.  I for one am grateful. I suspect you will be too.”  Alton Brown

But writing a life changing book is not enough for Michael Ruhlman.  He has taken the essence of himself and put it into a an iPhone application.  But don’t take my word for it; take his:

Check out the app at iTunes.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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