Chef Guide for Chefs: 2003-03-05 Chef2Chef Newsletter

Table of Contents
March 2003 Newsletter

	Chef of the Month, Ming Tsai
	Cynthia's Corner: Cabin Fever CURED!
	Two more sites inducted into our Chef2Chef Culinary Hall of Fame
	Cooking Resource and Conversion Center
	Culinary Art for your Home or Restaurant!
	Recent News from the News Desk
	New at the Market Place
	Recipe: Salsa Rice from Nestlé Foodservices

Our Last Newsletter
Access our last issue HERE

	Site of the Month, The Cook's Thesaurus
	Springtime in Provence anyone?
	Don't miss the 2nd World Pastry Forum this June
	Need to Buy or Sell a Restaurant or Bar?
	Chef2Chef Special Diets Pages
	The Market Place
	Chef2Chef Internet Access!
	Recipe: Chicken Breast with Artichoke Cheese Stuffing

"Chef of the Month" Ming Tsai

Ming’s story began in his hometown of Dayton , Ohio where he spent countless hours cooking alongside his mother and father at their family owned restaurant, Mandarin Kitchen. His love of cooking (and eating!) great food was forged in these early years, while he gained valuable experience in both the front and back of the house.

With food still deeply ingrained, Ming headed east to attend school at Andover and then on to earn his degree in Mechanical Engineering at Yale University. During this time, Ming never strayed far from the kitchen; while at Yale, his sophomore summer was spent at Le Cordon Bleu cooking school in Paris. Upon graduation, Ming made the decision to make food his focus and set out to learn as much as he could, in kitchens around the globe. Click the link to win an autographed cookbook and for the rest of the story Click Here

Cynthia's Corner: Cabin Fever CURED!

Somewhere between taking down the last of the outdoor holiday lights (the ones you couldn't really get to because there wasn't enough time between recent snow storms), and the arrival of summer wear and/or garden catalogs, you realize you are going stir crazy.

You have Cabin Fever. It might take a while to accept and even understand the diagnosis, but you have it all right. How do I know? Because that is exactly where I am at today. This might be the first day of March, but I think if I see another snowflake, I am going to get in my car, drive to Punxatawny, PA, find Phil and boot his rear end for the six more weeks of winter bit he pulled on Feb. 2.

How can one determine if they have Cabin Fever? At first, it's just little things, like counting the tiny tropical fish on the wallpaper in the bathroom. You start snarling when you read magazine articles on how-to-lose-weight-so-you-will-be-ready-for-bathing-suit-season. This is especially bad for us women, because we take the Sports Illustrated swimsuit issue to the dining room table, and then scare our husbands by pointing out where the editors air brushed the various models varicose veins and stretch marks. For the rest of the story Click Here

Chef Revival has a range of over 700 professional culinary products

Chef Revival is giving away 10 Kitchen Survival Kits. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. Not sure what these items are? Click the link and see why you need a Chef Revival Kitchen Survival Kit! Register today for your chance to win. 10 winners drawn on March 31st..

Last month Lisa Varner, Dwight Masters, John Finn, Todd LaSota and Donny King all won a Culinary Classic Watch from Chef Revival. Register for your chance to win, today.

Two more sites inducted into our Chef2Chef Culinary Hall of Fame

Darlene's Kitchen Pantry A very active message board on this site! An extensive recipe archive and some very interesting photo albums.

Chyrel's Recipe Box A great place to meet people, share recipes on the message boards or surf through over 40 recipe categories.

Reward yourself with 1000 Foodservice Rewards™ Bonus Points when you register with NestléFoodServices.com

Foodservice Rewards™ is the exciting new program that rewards you for each eligible Nestlé case purchase. The more you buy, the more points you collect. Points can be redeemed for valuable rewards like foodservice equipment, electronics and so much more. Register with Nestlé Food Services before March 31, 2003 to receive your welcome bonus of 1,000 Foodservice Rewards Bonus Points. Click here.

Cooking Resource and Conversion Center

Haven’t you ever wished you had a place to go to find out all the answers to your cooking questions? Webmaster Fred has just finished a huge project on the site. It’s called our Cooking Resource and Conversion Center. Here are just some of the things you’ll find on these pages. Cooking techniques in categories like General, Baking, Chocolate, Sugar, Meat and more. Cooking Calculators, Recipe Conversion, Food Coloring, Rice Cookery and Exotic Spices.

Not enough? OK, here’s some more: Cooking Abbreviations, Thesaurus, UK and US Cooking Terms, Yields and Equivalencies from Almonds to Watermelon, Liquid Measurement Equivalencies and Calculators. You’ll also find Winemaking Information, a Microwave Converter, Nutrition and Special Diet links as well.

You are asking yourself…”I wonder how much it will cost me to see Fred’s new Cooking Resource and Conversion Center?” The answer is Nothing, Nada, Zilch, Zippity-Do-Dah! Just click here and check it out, you’ll want to bookmark it for sure: http://recipes.chef2chef.net/conversion/

Support our Vendors in the Market Place

Louisiana Cookin’ Magazine

The only magazine covering the how-to, what-to and where-to enjoy Louisiana Cookin'. Included with each article are delicious recipes - Cajun, French, Creole and all that makes this cuisine world famous.

A calendar of local events and festivals, and "Crossword Gumbo" makes this magazine a must for those who enjoy cooking, eating and traveling, Louisiana style. http://www.louisianacookin.com

Cedars Foods

You want a home meal replacement that not only taste great but is easy and quick to prepare. Just open one of Cedar's Delicious Hommus Flavors and Serve. Enjoy the Sensational Creamy texture of Cedar's Hommus and the incredible taste of Cedar's Mixed Olive Bruschetta for dinner or just a snack.

For a European Twist, try Cedar's Mouthwatering European Specialty Fruits, grown in the heart warming Mediterranean Sun and delicately picked. Cedar's European Fruits have very little sugar added and are preservative free! Eat them right out of the jar or create a Mediterranean masterpiece for your guest.

Wrap it up, Roll it up with Cedar's Mountain Rollup Breads made fresh daily with the purest ingredients, using StoneGround Whole Wheat Flour and Unbleached Unbromated Flour. Say goodbye to bulky rolls and buns.

Judged America's Best Hommus by Professional Chefs of the American Tasting Institute ~ 2001 - 2002 - 2003 Click Here

Grimaud Farms

Grimaud Farms, specializing in Muscovy, the finest duck, American Foie Gras and the freshest superior guinea fowl available. Visit their site to find out more about these and all of their other products. You'll find great recipes, a "Where to Buy" page, and see what the "Top Chefs" have to say about Grimaud products. http://html.chef2chef.net/goto.php?id=312

Exclusively Gourmet Magazine

Exclusively Gourmet reveals the secrets of New York's most famous chefs and wine experts and brings them to you. Learn the tricks of the trade when it comes to cooking. Creative scrumptious recipes, insightful cooking tips and innovative articles. Visit our web site and let your kitchen become a world of culinary delight. http://html.chef2chef.net/goto.php?id=314

Note: I've seen both the print and online version of this magazine. There is a special offer on the above link, buy 1 year and get another one for free. You will receive two years of the printed version for only $15 and the online version is only $6. Both include an e-book with over 80 recipes that is worth the subscription price alone!

PersonalChefsNetwork.com

If you are looking to become a Personal Chef look no further! The Personal Chefs Network™ has custom tailored an educational program, The Making of a Personal Chef, that will get you started in your new career. Working Personal Chefs wrote the manual full of marketing ideas, real-life experiences by people out there working in the kitchens with you, copies of many chef brochures, and freezable recipes complete with heating directions. We are dedicated to your business success by offering, as a part of your PCN membership, live online chats, online classes, forums staffed by working Personal Chefs, and a special Network Advisory Council that oversee the topics of Marketing, Education, Media Relations, and Recipe Development.

ChefShots.com

Photography: Food and Restaurant: Assignment and Stock

I have over 20 years experience photographing food and foodservice. I've shot cookbooks for the Discovery Channel's Great Chefs and many others. My recent clients include the Culinary Institute of America, the Cattlemen's Beef Association, and The Cordon Bleu. I have a huge selection of stock photography taken in kitchens all over the world that says foodservice, as well as hundreds of great food photos that are available for commercial use. Eric Futran http://www.chefshots.com

SteaksOfStLouis.com

Steaks of St.Louis - The most exquisite steaks and chops. Steaks of St.Louis specializes in USDA inspected, handcut and trimmed

Mid-west Beef. As a special introductory offer, sign up today and receive a 10% discount off your order!

Culinary Art for your Home or Restaurant

Over 3,000 Culinary Prints and Posters now available in the Chef2Chef.net Library! Transform affordable prints into works of art with our custom frames.

Oregonwines.com Tasting Notes
Why Yes, I speak Blue Print!
Master Chefs Pass The Test
Cyril's Bakery Celebrates 20 Years of Baking
Wine School Opens to Public
'Apprentice', free culinary education software
ACF to Host International Showcase at ...
Buying Wine Events Tickets Online

Free Subscription to Food Arts Magazine

The Magazine for the Foodservice and Hospitality Industry. U.S. residents only Click Here

Today's Recipe is from NestleFoodservices.com

Salsa Rice

Ingredients:

1 tbsp. + 1 tsp Olive Oil
1 lb. (3-1/2 cups) Onions, chopped fine
3 tbsp. garlic, minced
2 lbs.+12 ounces long grained white rice
2-3/4 qts. water
1-1/2 tst salt
2 lbs+2ounces Ortega Salsa w/ Green Chiles
2 lbs+8 ounces Tomatoes, medium dice
4 ounces (2 cups) fresh cilantro, chopped

Procedure:

In a 10 qt. sauce pot, heat oil over medium high heat. Add onions and garlic; sweat 3-4 minutes.

Add rice, stirring frequently until rice is translucent.

Add water and salt. Heat to boiling over medium high heat. Cover; reduce heat and gently boil 13-15 minute or until rice is cooked.

Add Salsa with Green Chiles, tomatoes and cilantro. Heat throughout.

Nutritional Analysis Per Serving:

Calories	110 calories
Total Fat	0.7 g
Saturated Fat	0.1 g
Cholesterol	0 mg
Sodium	204.6 mg
Carbohydrates	23.4 g
Dietary Fiber	1.2 g
Sugars	2.1 g
Protein	2.5 g
Vitamin A	204.1 IU
Vitamin C	73.1 mg
Calcium	17.3 mg
Iron	0.8 mg

The nutritional analysis is based on a theoretical computation, not a laboratory analysis.

At a minimum, the cooking and handling instructions set forth in the Food Code of the U. S. Public Health Service of the Food and Drug Administration, Department of Health and Human Services, should be reviewed and followed with respect to your preparation of this recipe.

Bon Appétit from Your
Chef2Chef Team

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