Look at Me!!!!

http://thechronicleherald.ca/ArtsLife/1092205.html

Soup for the soul
Culinary studies offers two women a taste of comfort
By BILL SPURR Features Writer
Mon. Nov 24 - 5:27 AM

Mandy Chapman, left, and Julia Bernard stand in a kitchen at the Akerley campus of the Nova Scotia Community College. The two culinary stu dents, who were both successful in a soup-making competition at last month’s Maritime Fall Fair, say cooking school is giving them a new outlook on life. (DARREN PITTMAN / Staff)



TEN YEARS of asking if you’d like fries with that didn’t sour Julia Bernard on restaurants.

But some of the people she had to deal with left a bad taste in her mouth.

"I worked in food service, counter help, sandwiches, things like that, working grill, serving customers," Bernard said of her former jobs, summing them up in one word: "unfulfilling."

"Having to deal with the general public, you get tired of it. I just wanted to be in the back."

Now a second-year culinary arts student at the Akerley campus of the Nova Scotia Community College, Bernard is "in the back," learning about food techniques, kitchen management and wine. About to turn 30, she’ll be an apprentice when she graduates.

"Once I graduate from here, there’s still miles to go in order to become a chef. With this kind of job, you’re never done learning," said Bernard, who went from Queen Elizabeth High School to a series of McJobs.

"I knew I wanted to go to school, I just didn’t anticipate doing it so late in life, but that’s just the way things work out. I’m glad I did it. When you’re 21, you don’t really have a vision of your life and what it’s going to be like, and it never works out the way you think, anyway."

With a long-term goal of being her own boss, Bernard said the first year of culinary studies was more fun than she expected, and the second year has been more work than she anticipated, much more. Even with graduation on the horizon and with a more secure future seemingly attainable, Bernard said it’s far too soon to describe herself as excited.

"I’m terrified, I’m stressed, it’s school, it’s being a student, it’s being broke," she said. "Part of the reason I’m not so excited is because of the stress level."

Bernard and first-year culinary arts student Mandy Chapman were both successful in a soup-making competition at last month’s Maritime Fall Fair, Bernard winning the contest and Chapman finishing third.

Operating at the other end of the stress-relaxation spectrum, Chapman is finding the kitchen a refuge from her former profession, front-line social work.

Now 34, Chapman started volunteering with homeless youth after graduating from Cole Harbour District High School, eventually working full time at Phoenix Centre for Youth, at Adsum House and with autistic children.

"I did it for seven years, then took a year’s leave of absence because I got burned out," she said. "I went back at it, I thought that was all the time I needed, that I could listen again, but . . . I don’t want to say I didn’t care anymore, but I wasn’t hearing people anymore and I wasn’t being an effective caregiver or helper. So I just couldn’t do it."

Chapman’s life used to include chronic headaches and bouts of depression. Now she looks forward to every day.

"I don’t have to hear people’s problems, day in and day out. (Before) you had to very empathetic about people’s problems, listen to them and try to help them come up with a game plan to solve it," she said. "Here, you get to solve problems, but it’s quick thinking, like what am I going to replace the carrots with? It’s not like trying to find a home for a person."

Chapman, who made the lunches and the holiday turkeys at Adsum House, hasn’t completely shrugged off the mantle of social work. She was immediately troubled by the amount of food wasted by students learning how to work in a commercial kitchen, and when she learned that a classmate didn’t have enough to eat at home, she met with an instructor and arranged for some food to be donated.

Overall, though, she’s excited about her new life.

"I don’t have this heaviness in my heart. I do get emotional when I think about Christmas and the shelter," she said. "They would get their stockings, with socks, a toothbrush, toothpaste . . . and they go out into the street with that. That guilt, every year I just have those memories, because one year, I’m going home to my lobster dinner, and one guy was going out to the wreath he’d hung in an abandoned car. Now I don’t have that guilt as much."

"I love making ratatouille and I love to make stew. When you slow cook meat, what it does and how it reacts, I really love it, the smell of it, and it’s very comforting. When you taste all that thick gravy and the soft meat, it’s good for your soul."

How Many Times Can You Use Shrimp In A Sentence???

This week has been a whirl, sitting down this evening I am glad to recap and not move, with a little Chef Juice close by, I begin to type. Long days and feelings that are reminiscent of the butterflies of childhood Christmas past. I am so excited to be doing exactly what I am doing.

Thursday I was involved in an event at the Garrison Brewery called Trap Shrimp and Beer. For those of you who do not know what trap shrimp are, you are not alone. Before the event I had to do some homework. Homework that has proven useful as I was asked a ton of questions, answering them with confidence, here is the gist to the beady eyed little morsels.

The trapped shrimp comes from the Chedabucto Bay in Canso Nova Scotia. As it is implied trap-caught, similar to lobster traps. The shrimp are caught inshore so there is no dragging of the ocean's floor involved. This eliminates the damage done to other species of marine life and precious mud. It also limits the need to run engines offshore reducing air and water pollution. The outcome is a product that is cleaner, larger, local, eco-friendly, sustainable and providing employment opportunities to a community struggling. Why would you buy or eat any other shrimp? Adding to all of these positive the shrimp comes unpeeled head on, little eyes and all. The freshest, cleanest tasting shrimp I have ever had, and ya all know I love my shrimp! Check out their web site for more info;

http://www.seachoice.org/page/trap-caughtshrimp


Now let me tell you about the part I played in this event. It is comprised of 2 parts.

1 part private - 4 - 6pm -75 people food industry, fisheries, government, shrimp supports and lovers
1 part public - 7- 10pm- 150 people- fisheries, government, food industry, beer and shrimp supporters and lovers.

First task when arriving at the event is to wedge 50 lemons. (This is when I realize I have more cuts then have been added to the "Cut Counter")

The first Chef's arrive, there are two tables set up inside the venue and we cook in front of everyone. I spend the next 2 hours working with Executive Chef Renee Lavallée from Five Fishermen. I do a recipe called Flash Fried Shrimp. ( a full circle moment for those of you who know me) With the flash fry you cook it shell and head on deep fry for a few seconds, a little s & p, break the shrimp in half pop the bottom half in your mouth and the top half gets sucked out, head composted. Wonderful! Chef Lavallée cooked up Shrimps in Beer with some garlic, paprika and parsley.

Beaming at the experience I go up to FID to meet Chef Dennis Johnston, he passes me off 3 trays of his wonderful Peanut Shrimp Salad. (picture of me trying to hold them on my lap to follow shortly)

My last three hour stint was spent cooking with Chef Alan Crosby of White Point Beach Resort and was sauteing Shrimp with Sticky Garlic Ginger Chili Sauce (official name of recipe) So here I am heating up my pan with oil, and throwing in shrimp, (eyes looking at me) add a bit of Raspberry Garrison Brew, some sticky and you have a wonderful aromatic taking over the hops of the brewery. 150 people waiting for you to describe Sticky Garlic Ginger Chili Sauce one at a time and I feel like I need to try and say it 3 times fast or all of this may diaappear, tis quite the tongue twister. Chef Crosby did Sauteed Shrimp with Low Country BBQ Sauce.

Chef Shaun Zwarun from the DesBarres Manor Inn was also at the event with his Pink Peppercorn Shrimp with Sun dried Peaches and Shrimp & Cabbage Slaw with Shitakes and Black Sesame.

We cooked and the guests consumed 100 pounds of shrimp. That is a whole lota shrimp!

So there I was frying pan in hand flipping shrimp, live music on stage, in a brewery, surrounded by seasoned Chefs and I wonder if life could possibly get any better, it was perfect. I could not imagine wanting anything more, yet I do. It is a taste of what is to come, it makes me want it all and I realize these events are the icing on a cake that is built of hard work. I ended my 16 hour day by downing a few ice cold brews, headed home, tipsy from a diet of beer and shrimp, lay down close my eyes only to open them 4 hours later to the next adventure.

Things are SCHIFTing

The past four weeks I have been in the test kitchen learning several new recipes a week, being tested each Friday. This week I start my third rotation in the fine dining kitchen, this is my most exciting, the one I have been waiting for. This is the one I am the most nervous about. This is where we will learn SCHIFT - Shape, color, height, items, flavor and texture. This is the part of my program where I can let my creativity run wild. Not too wild, but wild! I see a delicious learning curve ahead.

I started my journey with a goal in mind, I started my journey knowing without a doubt I would reach all of my goals. My goals have changed, to my surprise. Not holding to hard to the ideals I have set, because like the food that I prepare the journey takes many shapes and colors. I am striving to reach new heights with more items in my life and the many flavors make the texture of my dreams a reality. I am excited about the future.

Attached is my new favorite recipe. Deer can also be used, but I find the Elk meat quite wonderful and fine textured. Elk should be cooked in a very slow and moist heat as it has very little fat. This delightful rich dish is one of the best things I have tasted in quite sometime. Remember support your farms, buy local and buy fresh! My family has been buying meat from Oultons for the past 16 years, I encourage all to take the 45 minute drive out to the farm.

http://www.ns.sympatico.ca/oulton.farm
http://www.lifestylenovascotia.com

Elk with Sun-dried Cranberries and Smoked Apple Wood Cheddar Wrapped in Filo Pastry

(Serves 6 )

2 lb. Elk meat (1/2-inch cubes)
1 oz vegetable oil or butter
1 tbsp onions fine dice
1 tsp garlic
4 tbsp flour
1 tbsp tomato paste
4 cups elk or beef stock
3 oz sun dried cranberries
1 cup apple wood cheddar grated
2 oz dry red wine
1 bay leaf pinch thyme
4 oz mushrooms cut into quarters
3 oz butter (melted)
9 sheets filo pastry
Salt and pepper to taste

Sauté onions, 2 minutes in large sauce pan
add diced Elk meat, cook until brown
add flour, make a roux
add wine and spices, garlic and salt and pepper
add stock and tomato paste bring mixture to boil reduce to a simmer
Cook in a cover pan and simmer until fork tender about 1-1.5 hours
Add mushrooms and cranberries in the last half hour of cooking then cool
meat mixture in a fridge to room temperature
With pastry brush paint sheet 1 with butter, then lay sheet 2 on top and
paint with butter and repeat with sheet 3. Repeat with the other sheets do
the same procedure.
Cut sheets in half you should have 2 separate sheet now
Measure ¾ of a cup of Elk mixture put in the center of filo pastry and
sprinkle with 3 tbsp of the apple cheddar
Bake in a oven at 375 for 12-25 minute or until golden brown