 March 6, 2005 |
 | Grand Opening! The Chef2Chef Supply Store | | Recent News on the Chef2Chef News Desk | | Recipe Club: Recipes from Cat's Kitchen and an Awesome CD Offer! | | Visit our Newest Market Place Vendors | | Unique Opportunity – USN Adopt a Ship program | | Recipe of the Week: Acadian Peppered Shrimp | | Today's Top 10 Discussion Forum Threads | | NEW Jobs at Chef2Chef.Net |
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 Grand Opening! The Chef2Chef Supply Store
Being a restaurateur is rough business. You spend all of your time making sure your wait staff, janitorial staff, chefs, and more are getting the job done as quickly as possible with the least amount of mistakes, and working just as hard as you are. Not to mention the time spent making sure every customer is more than happy. You want them to be thrilled, and that's what we want for you.
On top of all of this, you have to manage stock and keep equipment in top working order. Chef2Chef wants to help take some of this stress off of you by offering you a great place to buy ALL of your restaurant supplies. We cover everything you will need to keep your restaurant performing like a well-known 5 star. Everything we sell is top of the line, by manufacturers you already know and use. Your equipment maintenance time will be reduced by buying the best equipment, from the best.
By offering an incredible selection and deep discount prices, we are sure you will make Chef2Chef your Restaurant Supplies Store. Thank You for shopping with us.
 Recent News on the Chef2Chef News Desk! Whole Foods Market in London
New Peppercorns And Ways to Use Them
FHCS Exposes Ingredients to Food Safety
McCain Foods Honored with Award
Rare Delicacy - Unearthing A Career
Kids Upfront Gets Healthy
American-Made Tequila takes Shot
Queens Galley welcomes Chef David Smythe
J-LP Foundation paid internship
Let's Get Cookin'!! Event Series in 9 cities
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 This Week's Recipe Club: Recipes from Cat's Kitchen and an Awesome CD Offer!
"Since I was twelve, I've enjoyed helping my mother cook for my large family. Over time I began collecting and creating recipes, and started purchasing recipe collections at estate sales. I also inherited several thousand that date back as far as the 1800s. Soon, I got involved with judging and competing in community cook-offs. I've won many contests and have written 35 electronic cookbooks to date.
Even more rewarding than the awards are the wide network of like-minded cooking enthusiast friends I've made and all the new recipes I've collected. It didn’t seem fair to keep them all to myself, so I selected 35,206 recipes and put them together to create this CD collection volume. It’s truly remarkable how many great meals are prepared every day in homes throughout our country.” Cathy Leslie
NOTE: Two Dollars from every one of Cathy's CD's purchased from the Chef2Chef.net site will be generously donated to the Chef2Chef.net Culinary Student Grant Program. Not only do you own 35,206 recipes on one CD, you are also helping fund the future of our industry! Thanks in advance for your support! Grab your Credit Card and Click the CD.
Date: March 7, 2005 - March 11, 2005
Guest Host: Cathy Leslie
Theme: A Sampling of Recipes from Cat's Kitchen
- Monday: Orange Scones with Raspberry Filling; Blueberry Gingerbread Pancakes; Banana Sour Cream Waffles
- Tuesday: Almond Pistachio Saffron Curry Sauce; Cheesy Mushroom Canapés; Turkey Quesadillas with Avocado Cream
- Wednesday: Cajun Style Oyster Fritters; Malaysian Braised Chicken with Rice; Double Frosted Bourbon Brownies
- Thursday: Acadian Peppered Shrimp; Penne with Pancetta and Vegetables Topped with Goat Cheese; Apple Orchard Rum Cake
- Friday: Almond Mushroom Pate; Angel Hair Pasta with Sea Scallops; Toffee Candy Bar Cake
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
Culinary School of the Month: The French Culinary Institute
In the FCI's renowned Culinary Arts Program, you will receive a classical culinary education in NYC's culinary hub. What's more, we help you to be your best by bringing you the best-distinguished deans and faculty, demos and visits with celebrity chefs and culinary trailblazers, personalized training on the latest equipment, a low 12:1 student-instructor ratio, and an innovative curriculum you will not find anywhere else.
After all, The FCI is the only school where you will learn in a challenging curriculum guided by some of the world's most legendary 4-star chefs-Jacques Pépin, Alain Sailhac & André Soltner-and taught by accomplished Chef-Instructors who teach to equally high standards.
Benefit from a team of stellar deans and faculty that include Jacques Torres, Andrea Immer, Marcella Hazan, Alice Waters, Alan Richman, and others.
Be cooking on your first day and master the 250 essentials of all western cuisine in the first 6 weeks!
Get real-world experience as you cook for paying customers-rotating through all six stations in our award-winning restaurant, L'Ecole.
Become a qualified Chef in just 6 months by day or 9 by night.
Receive ongoing career placement by The FCI. Request Information here.
And as a graduate of The FCI, you can enjoy delicious success in the finest commercial kitchens, print and broadcast media, retailing and specialty shops and more.
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | FoodsInSeason.com Chefs and Restaurateurs... Direct Source To The World’s Finest Gourmet Fresh and Dried Wild Mushrooms, Truffles, Huckleberries and more! |
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Unique Opportunity – USN Adopt a Ship Program
The Navy has a unique opportunity for all culinarians through the Adopt a Ship program. We are actively seeking professionals from the food service community to work and train along side Culinary Specialists (CS) in the Navy. This voluntary program provides professional culinarians, chefs and cooks the opportunity to spend time shipboard while sharing valuable industry best practices that directly affect the quality of life aboard the ship.
For the Rest of the Story from Chef Michael Harants, CEC, CCE, (Corporate Chef, US Navy Family Support). Sponsored by |
Today's Recipe: Acadian Peppered Shrimp
Ingredients: 1 pound butter
2 teaspoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
1 each bay leaf, crumbled
salt
1/2 cup lemon juice
2 teaspoons cayenne pepper
5 each garlic cloves, minced
1/2 cup black pepper, finely ground
4 pounds large raw shrimp in shells
Preparation:
The shrimp should be of a size to number 30 to 35 per pound. Melt the butter in a large deep sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp.
Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink. Serve the shrimp in their shells, peeling them at the table.
Click Here for 35,205 More Recipes on One CD from Cathy Leslie | Sponsored by |
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