The Adventure Continues.....

After a much needed vacation to Europe this fall I have returned full force to my second year in culinary school. My first months back have been to say the least a bit overwhelming. With little sleep I tried to muddle my way through assignments, classes and new teaching methods. First year did not prepare me for this adventure, but I am excited as always by the new learning opportunities. I have finished my co-op placement and reached the hours needed to graduate in Spring 2010 but remain working part time while continuing my studies. I have 10 weeks left of school and know that the time will go by as quickly as the past year and a half.

In September I have taken on the very exciting role of President of the Nova Scotia Association of Chefs and Cooks Jr. Branch. Then this past week I have also been appointed as Atlantic Junior rep on the National Board. The opportunities are extensive as I will represent Atlantic Canada at the National conference this June in Ontario. I will be a voice that highlights our regions culinary successes, what we have to offer through agriculture, fisheries, tourism and talent. This will allow me to help plan and attend events with great net working opportunities and getting other Jr. Chefs involved to help aid them in their Journey forward.

In November another opportunity arose to apply with the CCFCC for a South African Culinary Exchange and to go to South Africa on a World Hunger Tour in 2011. Sadly I did not get chosen for this position, however I did get chosen as first runner up should the Delegate from PEI be unable to attend.

In April I will be running my menu in the restaurant in school for two nights and the final 'Touch of Class' event also held at NSCC. If you would like to attend either of these events please give me a call and I will do my best to get you a table. I can almost taste the bitter sweet ending of all of this work. Ten more weeks......

Hungary???

Dartmouth’s Lake Banook is holding the 2009 ICF Canoe Sprint World Championships this week. It is the largest international sporting event ever held in Atlantic Canada. I have the opportunity to cater to a few of the teams that have come from around the globe. This is what has lead me to this blog installment.

http://www.canoe09.ca/

One of the teams I am participating in cooking for is team Hungary. I am among those believers that the simplest way to learn a nation is through its Cuisine.

For many Hungarians, lunch remains the main meal of the day. This is a lesson I will take through the week as we were refilling the buffet table endlessly at noon time. More is better.

Paprika is the spice of the week and we seasoned several dishes with this spicy vibrant colored powder. Hungary is a major producer of high-quality paprika, it ranges from very sweet with a deep bright red color to rather hot with a brownish orange color. The word paprika is the Hungarian word for "pepper". Paprika is a spice made from grinding dried red bell peppers into fine powder. What I learned is the spice should not be overwhelming or dominant in all dishes, yet it is a spice that is to enhance the flavor of the dish that is being prepared. This is a culinary evolution and has toned down over the culinary history of Hungary. Two dishes that I made for the evenings dinner were as followed;

Uborkasaláta (Cucumber Salad) consists of cucumbers, white onions, vinegar, sugar, salt, paprika, garlic and sour cream, lots of sour cream. It is not the most appealing looking of salads but refreshing and light. After a few dish changes and some garnish it was more appealing. Because cucumbers hold so much water it is best to salt the cucumber and allow the water to drain out into a colander at room temperature for several hours, having some sort of weight to press down assisting the cucumber to release the liquid.

The second dish I cooked using paprika was Csirkepaprikas (Chicken Paprikas) simple and delish!!!!
Simply... chicken cubed, chicken stock, paprika, onions, salt, vegetable oil/butter, garlic and sour cream. Saute onion and garlic in Veg oil or better yet butter, add chicken, salt and paprika let chicken cook through, add chicken stock let simmer thicken with sour cream. Served as a thick side dish, stew or on top of rice or pasta. I love it!

The most interesting dish we served was plain pasta with side dishes of powdered sugar, walnuts, strawberry jam and ground poppy seeds. Interesting combination! I am sure in the days to come I will be serving up more Hungary food perhaps some tasty goulash and more sweet treats!

Peeling the layers away

Last week I had an experience of repetition. Pealing and dicing onions, dicing tomatoes and deep frying nachos. In total, eight hours worth of these tasks. Long intensive labour. My hands were numb, my feet ached and my back felt like it would break. It put me in a bad mood, by my 6th hour I was longing to be done, I hated it, this was not an adventure I wanted any part of. I thought what the hell does this have to do with learning to cook. Through out the tasks I played games with myself seeing how fast I could get a tomato sliced and pressed through the dicer. Frying nachos for 10,000 people, how many could I do, how quickly? I counted how many onions it would take before I would shed a onion tear, I held off through 100 pounds. Not a tear shed untill I left the kitchen that day and not a result of the onion. I was cranky and unapproachable by the time I arrived home, I was resentful that I was in a kitchen full of cooks who were cooking and I was left with onions.... I ran a bath, poured some Chef Juice, griped on the phone about my onion day and crawled into bed putting me and my world out of the misery called Mandy, falling fast asleep.

I really did not give the day another thought until today... I was in a different kitchen, chopping, preparing, cooking doing all the things I love to do and then a realization came over me, I realized my hand was steadier, my fingers did not fumble towards the blade of my knife as they once did. I realized I was faster then I had been the week before, I was focused. I now know that my onion day was a very good day in my culinary learning, my day of prepping had given me was some very important lessons. It gave me repetition, it gave me practice to develop my knife skills, lessons in sequencing and organization. It gave me opportunities to work in a kitchen with other cooks and developing relationships that aid in my journey. I realize that every cook in that kitchen had been in my shoes, felt my aches and pains and I developed more of a respect for who they are and where they have been.

With this reflection I also remember a little light in the form of a autistic child who had eaten at the restaurant that day. He wanted nothing more then to see the kitchen. He was so beautiful and happy, shaking hands with all the cooks and tipping his hat. His smile was intoxicating. Had I not been prepping that day I would have missed out on that experience and I realize onions aren't that bad and when you peel the layers away you get...well... more onions...

My Garden is Purple

Summer brings one of my favorite hobbies; growing vegetables and herbs. For the past 10 years my sister and I have planted a large vegetable garden on her property. It has consisted of the staples of Maritime living with such things as corn, green onions, beets, and so on.... I love going out into the garden in late summer and pulling carrots from the ground, wiping away the earth and eating them raw and fresh. There is nothing better then to feel the crunch of the green beans between your teeth and taste the sweetness, to dig potatoes and throw them on the BBQ. There is something so satisfying knowing that you are eating food you planted from seeds, saved from weeds and watered when the earth got dry. Experiencing the reward of growing your own food is quite simply beautiful. This year as I have little time to make it over to the garden as much as I'd like I have found a bit of earth here at my little cottage in the woods and have worked the soil enough where the sun gets in. I have planted strawberries, swiss char, red peppers, cucumbers and a very cool variety of gourds. I also have patio planted basil, chocolate mint, oregano, a few varieties of tomatoes, chives, rosemary and lavender (for brownies!) It has truly been delightful!

Growing basil has been my biggest challenge as it does not like to be to wet and the past weeks here by the coast has brought much rain. It does however live on and I am hoping to get enough for a nice batch of pesto midsummer.

Lavender is new to my gardening this year making me quite inquisitive about the culinary uses of this fragrant plant. Lavender has long since been associated with herbal remedies, cosmetic products and perfumes. Thought to be beneficial to the nervous system and an aid for headaches and relaxation. Lavender has been used for over 300 hundred years, its Latin name Lavare meaning to wash. Hence its essential oils being added to bath water to wash your stress away. I personally do not like the smell as it makes me feel queasy. This is why I was so surprised to recently taste a decadent white chocolate cheese cake at www.thewoodenmonkey.ca and some fantastic lavender brownies at www.brooklynwarehouse.ca. There 21 varieties of lavender, all are edible yet the best is said to be among the English lavenders which provide a sweeter taste, French lavenders yielding a much stronger flavor nuance.

Here is a wonderful lavender brownie recipe you can try out at home. So make sure you pick your lavender buds, you can also dry them for later on in the season when the plants are scarce.

Lavender Brownies

1 cup unsalted butter
½ cup unsweetened or Dark Chocolate
4 eggs
1 ½ cups sugar
1/4 tsp salt
1 tsp lavender buds
1 tsp vanilla extract
¾ cup all purpose lour

1. Preheat oven to 350 degrees F . Grease and flour a 9 x 13 inch baking pan.

2. Melt butter and chocolate on low heat, stirring constantly. Once it has melted set aside or in the refrigerator to cool.

3. Beat sugar and lavender buds in a food processor.

4. Beat eggs, sugar salt and lavender blend with a mixer until thickened. Add vanilla and mix, slowly sift in flour 1/3rd at a time into the mixture.

5. Pour into greased, floured pan. Bake for 22-28 minutes or until the center is set.

New Adventures on the Horizon

Since it has been a while in my adventure writing, I will fill you in on what I have been up to. This spring and summer I am doing a co-op placement at a hotel here in town. The Economic Crisis has finally reared its ugly head in my world, things the past weeks have been slow... So as there are plenty of jobs in culinary, I will now be working at two hotels in HRM! I am excited by this venture as not only am I already working with Award winning Chef Sean Ducet and his team, I now have the unbelievable opportunity of working with Chef Luis Clavel and his team. Chef Clavel has won awards such as Iron Chef, several other awards and most recently has won the regional award in The Canadian Culinary Federation (CCFCC) Competition. It will be an amazing summer getting to participate in such unique and different styles from wonderful teachers.

A few weeks ago we volunteered our time and labour to an event for Habitat for Humanity called Raise a Little Hellp. The event raised funds for a family that needed a home. The goal was reached and then some. The food spread was unbelievable, with decadent desserts, a seafood station that made your mouth water consisting of pan seared scallops, shrimp, lobster risotto, mussels, salmon... garnishes to match, beef that melted in your mouth. Hand rolled sushi, hand made passed hor d'ourves, cheese from around the world, local breads and several other stations with wine and drinks to compliment. The food had rave reviews and the 500 guests were talking about the event long after it ended. Food truly is the way to the heart and home is where the heart is. Glad I could help participate in such a worth cause. If you would like to help a family in need you too can contribute!
www.habitathrm.com

Last week I had the delight to fillet a halibut that was almost as big as I. Working with meat and fish has always been a favorite of mine and the raccoons had a visit to my clothes line at the end of the day!

The fundamentals of cooking... working on stocks, sauces, meats, fish, every aspect of the kitchen and having the freedom to be creative, laying down the building blocks that will allow me to succeed is on my list of goals this summer. Building my strong foundation for things to come and having mentors that have a vested interest in getting me there is my adventure for the season. I could not ask for better classrooms to nurture my love for culinary then where I am at right now.

This weekend brings the NS Seafood Festival where chefs from around the region will showcase some of there best creations. competitions, wines music and more. Come out and have a taste, hope to see you all there!
http://www.novascotiaseafoodfestival.com !

As every hard working aspiring chef needs a little break I am off sailing in beautiful Halifax for the day to practice for the upcoming Women's Sailing Provincials. Should be great! But somehow I'd rather be in the kitchen. Until next time happy adventures!

Soup, Salmon & Lamb....The end......

Today I completed the last exam of my first year!!!!!! It was the year end practical which gives us the go ahead to come back next year! Words can not express how excited I am to be done! I am excited to move on to my work term and gain hands on practical experience on my own. Today's test included: baking rolls, Cream of Asparagus Soup, Cold Poached Salmon, with a mayo based garnish, frenched lamb with appropriate veg and starch. We were allowed to interpret those items and be as creative as possible. Tuesday night I worked on the plates, coming up with what I hoped would give me a passing grade! I believe that I have success! My Chef gave me great feed back, stating my salmon plate was one of the nicest and best he has seen in years!

We were marked on creativity, technical merit and applied skills. Marks were given for safety/sanitation/tools and equipment. A la Carte - which is timeline, work sheets, sequence of production and service timing. We were graded on our stocks, soups, poaching technique, using our garnish appropriately, meat cookery and on and on. It took some work to prepare the A la Carte sheets but in the end I was pleased with my timing, presentation and the feed back on the taste of my courses.

Attached are some pictures of my dishes. The three spoons being the cold salmon plate. I used micro beet greens in the middle of the dish for the practical instead of the basil you see in my home photo. Each piece of salmon was wrapped in a different garnish with a different flavor on each one, complimenting one another. For the lamb I marinated it in olive oil, basil, thyme,rosemary and black pepper and pan seared it to medium finish accompanied with a side of wild mushroom risotto drizzled with white truffle oil, red pepper rounds, frenched green beans and a shallot balsamic reduction. The soup pic is not mine (I forgot to take a picture!) but it was a simple asparagus soup with a ball of sweet potato, a dollop of sour cream, grilled asparagus spears and phyllo paper swirls. My rolls were made into a nice crusty roll.

I will be blogging through the summer months to update my progress at my co-op placement. I am off now to eat Italian food and drink a great deal of Chef Juice! All of this cooking is making me hungry! (and thirsty)

Ummm Ummm Oysters

Oysters... slimy mollusks, clackers, bivalves, mysterious, romantic, aphrodisiac.

To me the oyster has always been mysterious, with questions like; how do they grow? Who first discovered oysters? How do you get the little buggers opened? Why are they considered aphrodisiacs? What makes oysters so special?

So my inquisitive brain has lead me to read and read and read.
The most interesting reading on oysters I have found is a book called Consider the Oyster by M. F. K. Fisher. It is a fun and informative read!

I read... "to eat an oyster is like tasting the ocean". Hmmm... the ocean, the taste of sea salt spray upon my lips that I often have after a day of sailing. This is perhaps what oysters should taste like. I have sailed two oceans and know that they have two different tastes. I have eaten several oysters and have discovered that I can experience more tastes of the ocean through eating then sailing. Oysters have flavor nuances, oysters are much like wine, they take on the taste and attributes of their region and like wine there are literally thousands of varieties of oysters. Most coming from Japan, France, Korea and the United States. Here we have local oyster varieties including Cape Breton Cocktail Oysters and the Tatamagouche Oyster. The Tatamagouche Oyster is said to be one of the most well known on the oyster market.

An oyster takes approximately 2 1/2 to 4 years to grow from seed before harvesting. But before that happens they have this amazing life in which they float free as "spats' for 2 weeks before attaching themselves to the first hard object they hit, becoming oysters. There, they develop growing for a year when they spawn as males. Over the next 1-3 years they grow larger, somehow turning into females and releasing eggs. Up to 100 million eggs annually. Oysters spawn during the summer producing a different taste, leaving them milky and white. It is best not to eat oysters when they are feeling "frisky".

Speaking of frisky it is beleived that Aphrodite born from the ocean, would bestow feelings of love and desire upon any person who looked upon her. Her son Eros also born of the ocean, was lifted up upon an oyster shell. This is where the term "aphrodisiac" originated. Besides the mythological implications of oysters, oysters do in fact have iron, zinc, copper, vitamin B 12, are a high source of omega 3 fatty acids, low in calories, saturated fats and an excellent source of protein. All a part of a healthy diet, resulting in higher "friskiness". It has also been said that chewing an oyster may aid in releasing the "friskiness" qualities into your body faster. So as you tip to your lips, tilt your head and let the oyster slide in taking a little chew.


Tips for shucking

• Scrub oysters with a brush under cold running water.
• For protection, place a folded kitchen towel in the palm of your hand. Holding an oyster with the cupped side facing down, use the knife to pry into the oyster's hinge (bottom, middle).
• Twist the knife to pop off the top shell.
• Gently slide knife along the inside of the top shell to loosen the flesh from the shell. Remove the top shell.
• Run the knife under the flesh of the oyster meat to detach it from the bottom shell.



"a person who works with the things she loves will almost always certainly find true happiness"

The End is Near

The past months have been extremely busy and fun with working at a new restaurant in town and filming a reality TV show. However my focus is now back to finishing year one. With fresh stitches and a weeks break ahead I am looking forward to going into my favorite NFLD Chef's classroom, Small Quantity Kitchen. Here we will be learning the art of baking. As many of you know one of the only things I can bake says Pillsbury on the package and I am anxious, yet determined to learn how to bake. I remember my pie crust tasting of salt and my Rice Crispy squares melting. Who knew you put them in the fridge and not the oven? It has been some years since those incidents and I have discovered tea biscuits, developing my own unique recipe. This is indeed baking so I feel there is hope.

The thing I have discovered about baking is (little rant here) it is a formula, a science, it is math. It needs to be precise to work, it need not to be over mixed. There is a process. Baking needs to have care and respect. As I do not have the brain for numbers and am not at all scientific I look upon this as a challenge. I have a care and respect for food, baking is food in a raw, pure state. I will respect the process, understanding ingredients have functions, they have effects on each other and there is a purpose for them. (end rant) This thought process shall see me through!

Hard to believe that I am coming up on my last month of formal classroom training in year one of this adventure. I will be entering into a 5 month co-op placement as my final block in the year and will return in October with "real" kitchen experience.
I am researching Oysters for my next blog and it is a pretty tasty task. More to come soon!

Turnips

I have never liked turnips unless they were loaded with butter and sugar. My mother used to make turnip every Sunday dinner with chicken, with turkey , with pork , with roast..... I found them ugly, bitter, hard to peel and redundant.

This week I have learned a few lessons. Lesson number one; my mom needs to get new knifes or sharpen the ones she has. Lesson number two; discovery... ok not really a lesson but... I have discovered the "Golden Turnip" also known as rutabagas, swede or neeps. Rutabagas is not a true turnip but still in the turnip family. They are taproots of plants belonging to the cabbage family not officially a root vegetable as typically thought, it is rather a swollen base of the stem of the plant growing above ground.The rutabagas were first used as winter food for live stock around the 17Th century. The poor began to eat them during times of famine, which led to the rutabaga's reputation as "peasant food".
Canada plays a large role in producing and exporting rutabagas. This vegetable is high in Vitamin A and C, foliate, potassium, dietary fiber, calcium, iron, and niacin. Raw rutabaga contains an exceptionally high amount of cancer-fighting glucosinolates.

I must be a peasant because upon cutting the 'root' end off I discovered a mild earthy raw enchanting smell and the taste was sweet and beautiful. The color and the grain of this vegetable was so beautiful I could not stop myself from showing everyone who passed by the newly discovered art that mother nature had created! Rutabagas... who knew a 'turnip' could be so lovely! Many Northern European countries mash the neeps with potatoes (Tatties and Neeps) and during the winter months enjoy it as a comfort food or a traditional accompaniment to Haggis.

As the Groundhog Ed, Cliff, Charlie or whatever his name was saw his shadow and declared 6 more weeks of winter here in Nova Scotia there is still lots of time for our own comfort food. My comfort comes in the form of soup! Here is a little recipe to help you warm up.


6 golden turnips, scrubbed and diced
2-3 cloves of roughly chopped regular garlic
2 tablespoons olive oil
salt
2 tablespoons butter
1 onion, wedged
4 cups vegetable/chicken stock
1/2 cup minced fresh chervil
crumbled blue cheese to taste
a few slices of bread (optional)

Preheat oven to 350.
Combine turnips, garlic, olive oil and salt. Roast for 45 minutes to an hour, until turnips start to brown.

Meanwhile, melt butter Add onions, cook until onions are soft and caramelized

Transfer turnips and onions to blender, add 2 cups of stock and chervil, blend until very smooth, continually adding more stock until you reach your desired thickness. Serve with a sprinkle of crumbled blue cheese.

Mandy & Jacqui - Team Bronze

This week the Sobeys Culinary Center held the Nova Scotia Junior Hot Salon in Chef K's Kitchen. We were randomly paired with a partner. The Competition rules were that you must create 2 plates. The Appetizer needed to include an apple compote salad. The Entree needed to include pork tenderloin. We were judged on creativity, workmanship, taste and presentation. We had a day and a half to come up with our menus. Each competition or event provides the opportunity for learning. There were 9 teams of two and everyone seemed to be having a great deal of fun. The out comes were greeted with great compliments from Chef K, I believe he felt proud of his students. Thanks to Chef K for the wonderful learning opportunity and thanks to Jacks for the fun four hours!

Been a While

Sorry guys it has been sometime since my last blog. Here are a few pictures to show you some of the things we are doing in school to keep you going until my next entry.

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

Kalamari vs Calamari

For the past year I have been on a quest for the best Calamari in Halifax. I have opted to say yes to the few extra pounds of weight that these often deep fried little morsels may add to my hips. I love calamari and consider myself a connoisseur of calamari!

Kalamari is Greek, Calamari is Italian. Simple put calamari is squid prepared as food.

The definition comes from the Italian word of calamaro, from Late Latin calamārium, pen-case, from Latin calamārius, relating to a reed pen, perhaps from the “ink” the squid secretes.

My judgements are based on the batter, the color, it's crispness, sauce placement, presentation, serving size and price point. What to look for is a nice light golden color, crispy, evenly breaded. Sauce on the side lots of it. Sweet and hot sauces are great as it compliments the squid nicely. Sweet Chili sauces are my favorite and tatziki is also a nice lighter tasting compliment to a greek Kalamari.

Restaurants use the deep fryer or fry cooker to prepare the calamari. The fry cooker is a good indication of how often they are cleaning their fat and makes a huge impact on the color and quality of the calamari. Also you do not want any bits of french fries or other batters interfering with the presentation of the dish. Calamari should never be deep fried more then a minute or it becomes tough, crap which I have been served. The price point should be $8.50 to $12.

I have eaten the best calamari at the Pouge Fado, yes a greasy little pub but great food! They have taken it off the menu to my disappointment, but I have yet to taste better. Grandview Golf and Country club comes 2ND, Beating out the Armview due to a hit and miss of several tastings and moving the AV into a 5Th place. Peggys Cove was yummy giving it a 3rd place, the serving size is small and expensive clearly catering to the tourist but YUMMY!!! NSCC cafeteria 4Th place as it was the perfect demonstration of how to do calamari cooked by we the students. Because I only tasted as soon as done and had no presentation to judge on I can not give it a higher mark, but damn it was good! Salty's is another wonderful calamari but also hit and miss with several tastings. the rest all all unremarkable either being dry, overcooked, or just ok.

The following is a list of places I have eaten calamari Greek, Italian, and pub. My list is not complete and I will add on and vote on a calamari tasting basis. If you know of a place that you feel has the best calamari drop me a line and lets go tasting!


www.poguefado.com
www.spitfirearms.com
www.cafechianti.ca
www.allgreektome.com
www.opataverna.com
www.aco.ca/golf/ns/halifax/grandvw.html
www.beermarket.lowerdeck.ca
www.il-mercato.ca
www.peggys-cove.com
Bluenose II Restaurant‎
www.yourfathersmoustache.ca
www.oldtriangle.com
NSCC Cafeteria

And The Winner Is.....

So here I am with my very first Culinary competition medal, Bronze!!! Very proud!!! 

The day started off fantastic and continued to get better and worse and better... I had some huge things happen to my soup. IE; the time limit was coming to a close before my carrots cooked. We had one burner each and my carrots were the last to be cooked. It takes at least 2 days to get the veggies cooked on those little burners!!!!! We had 2 hours! When trying to puree my uncooked carrots I realize I have to take it off my sign, it will not be done in time, they will not pass the test. So the staff comes over with some little white stickies and covers over the carrot ginger foam part of my sign.  I think it is all over as my garnish is mush and I throw some chives down and quickly chop as a replacement, this will have to do. The doors open the tasting begins,  I get some fantastic feed back.  My soup is the last to be tasted as I drew the highest card.  Points for Jr. Chef Mandolyn!  But I still think the cold foam gave it that POW that it needed. I was now just playing the tastings game and took myself out of a medal standing in my head.  When my name was called I was in shock, truly in shock. Very excited to compete and now my soup alone with out the garnish came in 3rd! My soup is one that is different from the others, not one that is seen often and one that is my own recipe.  The rest are roasted veg soups, many with squash and pumpkin. The gold was the squash. The silver went to a corn chowder. 

A part of the competition game is selling yourself, selling your product and sell I did! Parsnips are not a favorite of a lot of people. You either love them or hate them. I made some parsnip haters turn in to parsnip lovers that day. I, making comments like I will turn you in to a Parsnip looovvvverrr lovvvverrrrr! As well as letting the yummyness of the soup speak. So keep watching as I prepare for future competitions and events. I am just getting started!!! 

Soup It Up

After being near death this week with not only bronchitis but laryngitis and eating nothing but soup and popsicles I find Saturday fast approaching with an event called Soup it Up Culinary Challenge.  Soup is the last thing I want to see right now but this is an event I have entered, I entered it weeks ago.   This challenge is held by the Jr. Chef Association and will take place at Exhibition Park Maritime Fall Fair. This competition has kept me up at night and when sleeping I  have dreamt about my soup. Literately keeping me in  vivid dreams about what soup to make. I have researched recipes, I have talked to a dozen chefs and others who consider themselves soup connoisseurs and after hearing what everyone thinks I should do... I came up with my own combination that is quite delicious. 

The way culinary competitions work are you are given a list of ingredients or a black box with no knowledge of what ingredients are in the box, then you are to create a dish with only those items.  In the Soup It Up challenge we have been given a list of ingredients. We will be given a harvest basket and have 2 hours to create 100 servings of soup. The general public then votes on the soup. 

I can not disclose my soup recipe or the name of my soup until after the competition. I had a early tasting of the soup on Friday night where I received much appreciated feed back from my best critics. All honest, all appreciated and of which I have kept in mind going into my very first culinary competition.  I look forward to you coming out to vote for the best soup this Saturday October 18th from 12-2 at The Maritime Fall Fair. By the best soup I mean mine:)

back of the bus

On Tuesday of this week I spent the day in the Valley of Nova Scotia discovering L'Acadie Vineyards and rediscovering  beautiful Domaine De Grand Pre. In total there were 170 NSCC students and faculty who piled on to big noisy buses and headed to the Valley. The buses all chugged along and at times I thought would not make it up the not so steep highway hills. We made it all in tact and ready to explore. The weather held off and although there was the threat of rain it was the perfect day. I should add I have not been on a school bus in well over 20 years. 

Nova Scotia has been cultivating grapes since the 1600's finally the wine industry in Nova Scotia is growing in leaps and bounds, this year marks the opening of the 9th vineyard in Nova Scotia with L'Acadie. This is only a snip  of the vine with Pete Lucket opening his Winery in 2011 along with Benjamin Bridge and 2 others. The area is rich with mineral deposits that make the grapes grown in this region have a very distinctive flavor.  The hills, valleys and the soil they hold, the iceage responsible for it all, the sea and her air are contributing factors. What makes it special is the place, the time and a climate change that is doing some good. I find myself now not only a wine lover but so interested in the rich history of grape growers and wine makers.  I almost see myself living on a vineyard but fear it would not be successful for I would drink all the profits.

I have posted some photos,  as you see the day ended in my drinking on the back of the bus. Not the most elegant way to to drink wine...out of a bottle sharing with several others but the experience one I can say that I did not have 20 years ago.

Chef is a four letter word

This week got off to a rough start after partaking in some serious consumption of Chef Juice (AKA red wine) on board a sailing vessel whilst cooking up salmon, salad, and asparagus for 12 plus people with my host.  Needless to say my  Sunday morning was a disaster. My standing brunch appointment started with my favorite server Casey at the AV taking one look at me and serving me up a great starter of 3 white pills, and several vats of water and coffee. Not good at all in the following hours. 

Monday morning rolls around quickly, still feeling the effects of the wee hours of Sunday, I find myself not having that much coordination in the kitchen. However it seemed that 21 other individuals were in my shoes, having the same symptoms. This was noticeable strait away. We are thrown in to the Cafeteria kitchen to cook and have things ready by 11:15. There is not that much time to be slow and learn... trial by fire. But then words started spouting from everyone...including myself. Four letter words...

Now I was never sure where four letter words came from , nor if they really had any meaning at all.  My mom always said they were a lack of a more intelligent thing to say.  I can tell you as a sailor and aspiring Chef. Four letter words have significance, they also seem very fitting and not at all a lack of something more intelligent, as I can be very creative in my sentences. I believe they were purely invented for the kitchen. You can fit those little words anywhere. For instance; Chef started out asking if the class was all F%@*!#?  At one time my heat was too high on something and I knew if I did not get to it I would  F%@* it.  It may seem harsh. Especially coming from a teaching Chef and a bunch of students but it seems somehow oddly appropriate in the kitchen. Keep in mind all were Chef's before they were teachers and you can not take the F%@! out of a chef.

My experiences each day are filled with humor, so much laughter and learning. Some frustrating points and yet I am fortunate enough to have wonderful teachers who take the time to teach their craft to me and several others. 

Until next time. 

Apron wearing Raccoon

A strange thing has been happening here in my woods. Each night I hang out my clean whites to dry and each morning I awake to find the aprons on the ground. It is still dark when I wake up so I just pick them up and bring them in. Could it be the wind??? Now I noticed little foot prints on my aprons the past few mornings as I was ironing them, so I decided to stake out the yard and awoke early enough to catch a raccoon standing on hind feet and sniffing my aprons. Then the little bugger pulled it down and pushed it around with his feet and nose. I can not say if he or she licked it but I am sure it was licked. I have been in Butchery this week and the smell of salmon and meat must be stained more then hot water and soap can handle. I am thinking of moving to Javex and hopefully that will be enough to warn them off. 

The past nights I have been keeping odd hours. Last night I lay my head down while studying Principles of Cooking at 7pm. I awoke briefly at 11 and then back to sleep untill 4:30 am at which time I had raccoons to see. 8 or 9 pm seems to be my normal time and this evening I am fighting hard to finish assignments, study for a test and raccoon prof my aprons before drifting off to nappy jammie land. I was warned this career change would lend itself to less sightings of the sun, but happy I am as my head hits the pillow and I float off for some of the best sleep I have had in years. Lets hope it is just a phase as I would like to see family and friends soon!;)