Tuesday, February 4, 2014
Personal hygiene
<iframe src="http://www.slideshare.net/slideshow/embed_code/9152271" width="427" height="356" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" style="border:1px solid #CCC; border-width:1px 1px 0; margin-bottom:5px; max-width: 100%;" allowfullscreen> </iframe> <div style="margin-bottom:5px"> <strong> <a href="https://www.slideshare.net/vistaculinary/ensuring-personal-hygiene" title="Ensuring personal hygiene" target="_blank">Ensuring personal hygiene</a> </strong> from <strong><a href="http://www.slideshare.net/vistaculinary" target="_blank">vistaculinary</a></strong> </div>
current food trends
The pundits have predicted political upheavals for 2014. The market soothsayers have hedged their bets on the coming year's investments. Admittedly, the future of barbecue isn't as weighty as politics or high finance, but it certainly does more to further the cause of human happiness.
I believe that 2014 will be another banner year for barbecue. Here are some of the trends the Barbecue! Bible pundits predict for the coming year.
Quality trumps quantity: "Eat less meat but better meat," advise food experts, from superstar chef José Andrés to writer-activist Michael Pollan. Which is to say, the coming year will see us eat less overall meat, but spend more per pound to enjoy grass-fed, organic, and aged beef, heritage pork, organic chicken, pastured lamb, etc. They're better tasting and better for you and the planet. A win-win for all.
Veggies get their due: Brussels sprouts roasted on a wood fire at Hi Lo BBQ in San Francisco. Artichokes grilled right on the embers at Ox in Portland, Oregon. Wood oven peas with Maldon sea salt at Tar & Roses in Santa Monica. Mom was right—eat your vegetables. Especially if they come charred and smoky hot off the grill.
Great barbecue where you least expect it: Naturally, you'd expect to find great barbecue in Texas, Tennessee, Missouri, and the Carolinas, and you won't be disappointed. But in Brooklyn, New York? Scottsdale, Arizona? Portland, Oregon? Yet all three figure on my list of the best new barbecue joints in 2013. In the coming year, expect to find even more great 'que in cities with no historic tradition of barbecue.
Wood grilling comes home: 2013 was the year that the high-design, wood-burning grill (epitomized by the Grillworks Dual 48 Architectural grill) became must-have gear at high-end restaurants (Blue Hill at Stone Barns in New York State and Coqueta in San Francisco, to name a few). In the coming year, I predict we'll be doing more and more wood grilling at home. Tip: The next time you grill steaks or chops, try lighting wood chunks in your chimney starter instead of charcoal and direct grill over the wood embers. The flavor will amaze you.
Cocktails get smoked: It started with master mixologist, Dale DeGroff's, Smoky Mary. Then came Greg Denton's Smoked Pisco Sour. And the Dragon's Breath served from a smoking snifter at Renegade restaurant in Scottsdale, Arizona. Thanks to the widening popularity of smoke guns, some of America's coolest cocktails now come smoked.
I believe that 2014 will be another banner year for barbecue. Here are some of the trends the Barbecue! Bible pundits predict for the coming year.
Quality trumps quantity: "Eat less meat but better meat," advise food experts, from superstar chef José Andrés to writer-activist Michael Pollan. Which is to say, the coming year will see us eat less overall meat, but spend more per pound to enjoy grass-fed, organic, and aged beef, heritage pork, organic chicken, pastured lamb, etc. They're better tasting and better for you and the planet. A win-win for all.
Veggies get their due: Brussels sprouts roasted on a wood fire at Hi Lo BBQ in San Francisco. Artichokes grilled right on the embers at Ox in Portland, Oregon. Wood oven peas with Maldon sea salt at Tar & Roses in Santa Monica. Mom was right—eat your vegetables. Especially if they come charred and smoky hot off the grill.
Great barbecue where you least expect it: Naturally, you'd expect to find great barbecue in Texas, Tennessee, Missouri, and the Carolinas, and you won't be disappointed. But in Brooklyn, New York? Scottsdale, Arizona? Portland, Oregon? Yet all three figure on my list of the best new barbecue joints in 2013. In the coming year, expect to find even more great 'que in cities with no historic tradition of barbecue.
Wood grilling comes home: 2013 was the year that the high-design, wood-burning grill (epitomized by the Grillworks Dual 48 Architectural grill) became must-have gear at high-end restaurants (Blue Hill at Stone Barns in New York State and Coqueta in San Francisco, to name a few). In the coming year, I predict we'll be doing more and more wood grilling at home. Tip: The next time you grill steaks or chops, try lighting wood chunks in your chimney starter instead of charcoal and direct grill over the wood embers. The flavor will amaze you.
Cocktails get smoked: It started with master mixologist, Dale DeGroff's, Smoky Mary. Then came Greg Denton's Smoked Pisco Sour. And the Dragon's Breath served from a smoking snifter at Renegade restaurant in Scottsdale, Arizona. Thanks to the widening popularity of smoke guns, some of America's coolest cocktails now come smoked.
Friday, January 31, 2014
Traveling
This past summer I had the opportunity to travel to Singapore and Thailand, the first hand experience was incredible, the culinary experience was out of this world. I got the chance to taste many asian dishes and a variety of different flavors and ingredients. When traveling to a different country there is always a culture shock that could be due to different traditions and customs, as well a the language barrier, but once you accept these differences the experience is enhanced. I love traveling because I get the chance to try diifferent foods and learn different cultures.
Tuesday, December 17, 2013
Culinary Basics
Today, a majority of culinary students lack the basic knowledge of the culinary fundamentals because they skipp many key steps.
Knife skills are an essential part of a successful culinary career.
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