 March 26, 2006 |
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 Chef2Chef Guide To Student Loan Information
Attending Culinary School can be pretty pricy these days. Searching for grants, scholarships and financial aid can be overwhelming. We welcome you to visit our Student Loan Information pages where we address general issues like how to search for scholarships, what are Pell Grants, Financial Aid Options and How to Avoid Debt. We also cover the many types of loans available and how to consolidate them. And there is a "Special Feature" by Chef Jennifer Gordon called the "Do's and Don'ts of Student Loans. Our Student Loan Information pages are a must read if you or someone you know is interested in attending Culinary School.
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 Put Trans Fat Free Soybean Oils to the Test.
Not all trans fat free oils are created equal. Some raise the levels of unhealthy saturated fats. Some have a short fry-life. Some don’t have the neutral flavor you require. Chefs using new trans fat free soybean oils say they deliver.
Chefs and Foodservice Professionals Click Here for a FREE SAMPLE of new Soybean Oil Solutions to trans fats.
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This Week's Foodservice Daily Newsletter: The Virtues of Asparagus Date: March 27, 2006 - March 31, 2006
Guest Host: Pam Nelson
Theme: The Virtues of Asparagus - Monday: Asparagus and Crab Salad; Pesto Chicken Pasta.
- Tuesday: Asparagus Tapas with Red Pepper Sauce; California Springtime Jumbo Asparagus Salad.
- Wednesday: Springtime Stir-Fry with Scallops and California Jumbo Asparagus, Asparagus and Citrus Salad.
- Thursday: Roasted Potatoes and Asparagus; Chicken and Vegetable Stir-Fry.
- Friday: Cream of Asparagus Soup; Asparagus Pasta Primavera.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 The French Culinary Institute
Learn the skills to have a successful career in the culinary arts. Study in a program designed by 4-star chefs and learn the fundamentals and the trail-blazing new techniques to help you become a star in your own right. At The French Culinary Institute, we teach you all the methods necessary to gain a solid foundation for a career as a chef, food journalist, caterer, food stylist, specialty food retailer—the options are endless!
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.  | WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail. |
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| Maine Goodies Over 1200 Gourmet Food products made in or inspired by the Great State of Maine. Free shipping in continental US |
 | Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. |
Cool Things You Can Win at Chef2Chef.net
WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail.
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. A MUST for every kitchen! Winners names will be drawn on March 31. Click Here to Win Yours!
Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. Foodservice Professionals can Click Here for a Free Sample
Last Months Winners
Kathleen Tibbetts, Daniel Zarpentine, Linda Hellingman and Lisa Shock all won a brand new TempGun from TempGun.com. Maybe you will win this month....Click Here
Antonio Almeida from Portugal won a Resort Management Program from ResortSoftware.com worth $1000.
Calling All Pastry Chefs
by Kate Brown
Calling All Pastry Chefs!!! PastryScoop.com Announces 3rd Annual Golden Scoop Awards
NEW YORK CITY, March 20, 2006 – Do your sweets taste sweeter than the rest? Grab your whisk and get ready to go head-to-head with the crème de la crème of pastry chefs, bakers, and chocolatiers in PastryScoop.com's 3rd Annual Golden Scoop Awards. PastryScoop.com, a comprehensive dessert website in cooperation with The French Culinary Institute, is seeking entries for the 3rd Annual Golden Scoop Awards. The awards, which recognize excellence in pastry and dessert innovation, will be presented by PastryScoop.com at The French Culinary Institute on Monday, June 5th, 2006.
Pastry professionals are invited to submit entries in five delicious categories: • E. Guittard Chocolate Best Dessert Menu
• Most Innovative Dessert
• Best Dessert Revival
• Cacoa Noel Best Confection
• Best Bakery Recipe
The 3rd Annual Golden Scoop Awards are open to all pastry and baking professionals. The top three contenders in each category, as selected by the panel of industry experts, will be invited to New York City to present their creations to a distinguished group of judges. Winners will be announced before their pastry colleagues and press in a celebration at The French Culinary Institute on June 5th, and the winning entries will be featured on PastryScoop.com and in Food Arts magazine.
For the Rest of the Story and info on How to Enter, Click Here | Sponsored by |
Today's Recipe: Asparagus Vinaigrette
Tender asparagus seem like they were made to accompany salmon – why else would we serve then together so often? Chilled asparagus, lightly dressed, have the best flavor.
Makes 12 servings
Ingredients: 3 pounds fresh asparagus spears
3 tablespoons granulated sugar
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon minced shallots
1/2 cup vegetable oil
salt to taste
Preparation:
First, cut the woody ends from the asparagus and, for a decorative look, carefully peel about 1 inch of the cut ends with a vegetable peeler. Drop the asparagus into a shallow pan filled with boiling salted water. Allow them to cook for 3 to 4 minutes, then immediately plunge them into a bowl of ice water to stop the cooking process. Drain the spears after 2 minutes and dry thoroughly. You can blanch the asparagus spears up to 2 days ahead and refrigerate them in a well-sealed container.
Second, combine the sugar and vinegar in a small saucepan, whisk over medium heat to dissolve the sugar. Add in the mustard and shallots and simmer for 1 minute. Then whisk in the vegetable oil. Remove the pan from heat and cool the vinaigrette to room temperature.
Third, add salt to taste and pour the vinaigrette over the chilled blanched asparagus, then cover with plastic wrap and place in the refrigerator. Allow the spears to marinate in the vinaigrette for 2 to 4 hours. Before serving, arrange the asparagus on a platter and pour the vinaigrette over the top.
Recipe from Chef Russell Cronkhite | Sponsored by |
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