School's Out for Summer

Another year has gone by at Johnson and Wales University and now its summer time.I am now home from Denver back in Michigan.I certainly didn’t miss the extremely humid and hot weather that is a Michigan summer but being with my family and a home with air conditioning is really nice!

This summer will give me a lot of time to focus on the cookbook, which the past few months I had been neglecting because I have had so much on my plate.Right now I am working on the preface, or introduction, that includes descriptions of different ingredients and everything you need to know about them.I just completed a long paragraph about buckwheat and how it is made and what it is good for. Up next is corn meal!

I am also going to spend this time during the summer keeping my skills sharp and practicing my cake decorating.A friend asked me recently what the last cake I made was and I had to really thing about it, after a few minutes I determined that the last cake I made was in February!While I hate to sound cliche but ‘practice makes perfect’ and I fear losing some of skills.Although, with the economy the way it is and my lack of employment makes it difficult to come up with spare cash for buckets of fondant to play with.

On the subject of keeping my skills sharp I am planning on making Texas Style Chili tonight for dinner with homemade tortilla chips.This is one of my favorite meals and its perfect for reheating as a quick meal as well.

Kellyn’s Texas Style Chili

1 pound of your choice of steak (I like to just find whatever is cheapest)
1 vidalia onion
1 1/2 cups corn
1 can chili beans (optional)
1 can diced tomatoes
1 can tomato sauce
2 garlic cloves
3 Tbl chili powder or more to taste
Pinch of oregano

I bag of flour tortillas
Sea Salt

Monterey Jack cheese, sour cream, or any of your other favorite toppings

Saute diced onion and garlic on high heat until softened.Add diced beef and brown.Add diced tomatoes, tomato sauce plus one can full of water, chili powder, and oregano and stir well.Cover and bring heat to low to simmer for about an hour.Add beans and corn and continue to heat for 30 minutes.

While the chili is cooking use a deep pan or pot and fill with an inch worth of vegetable oil and heat to 350-360 degrees.Cut tortillas into 4 equal parts, place into hot oil in small batches and fry until golden brown.Place on parchment or paper towel to cool.Sprinkle with sea salt to taste.

Ladle the chili into bowls and top with cheese or sour cream.Grab a handful of tortilla chips and enjoy!

Well, the family will be home from work soon so I should get going on my cooking.Hope you enjoy your chili.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
            Show more [+]
            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]