January 21, 2007

Chef Michael Schulson Delivers Commencement Address at CIA Recent News on the Chef2Chef News Desk This Week's Foodservice Daily Newsletter: Classic Soups Visit our Newest Market Place Vendors Featured Blog: Food, Glorious Food Recipe of the Week: Roasted Poblano and Garlic Soup with Pumpernickel Croutons Today's Top Pro Chef Forums New Jobs! Jobs at Chef2Chef.net!

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Chef Michael Schulson Delivers Commencement Address; CIA Alumnus Challenges Fellow Graduates to Set Career Goals.

Hyde Park, NY, January 10, 2007 – Michael Schulson, executive chef at Buddakan in New York City, returned to his alma mater to address 45 recipients of associate degrees from The Culinary Institute of America (CIA) during commencement exercises at the college on December 21, 2006.

"In this society, there are a lot of followers. I encourage you to become leaders," said Chef Schulson, a 1995 CIA graduate. "It's very important to set both short- and long-term goals. They keep us motivated and pointed in the right direction."

At age 33, Schulson has already made a name for himself as a rising star of Asian-inspired cuisine. The Long Island native worked for Susanna Foo at her famed Philadelphia restaurant, before serving as chef at Buddakan and Pod, two Asian restaurants that are part of Philadelphia's Starr Restaurant Organization. Schulson traveled throughout Asia and worked at the Four Seasons Hotel in Tokyo in preparation for opening Buddakan in New York in 2006.

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Recent News on the Chef2Chef News Desk!

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 This Week's Foodservice Daily Newsletter: Classic Soups

Date: January 22 - January 26, 2007
Guest Host: Chef David Nelson
Theme: Classic Soups

• Monday: Split Pea Soup; Classic French Onion Soup.
  
• Tuesday: Cioppino; New England Fish Chowder.
  
• Wednesday: Cream of Mushroom Soup; Cream of Asparagus Soup.
  
• Thursday: Minestrone Soup; Pho.
  
• Friday: Borscht; Classic Oyster Stew.

Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!

Featured Blog: Food, Glorious Food

One of the best books to come along for us foodies is called "Death by Pad Thai: and other unforgettable meals". Twenty writers allow us to see into their very souls, their lives and of course, the food experiences that made them what they are. The book is edited and introduced by Douglas Bauer.

With chapter titles like "Ramos Gin Fixx", "Food Envy", "How I learned to Eat", and of course, the book title (which is served up last with a long addition in the name), you know you are in for something so rare, so wonderful, that you will not only recommend the book to every food-centered person you know, you will remember it and possibly be changed in a positive way.

I found bits and pieces that reminded me of my own life, several experiences just like mine, and a wonderful respect for food that is so lacking these days among non-foodies.

Elizabeth McCracken, one of the writers, begins her story "Full" by saying "I come from food the way some people come from money. Food was the medium I grew up in, what we talked about, what shaped our days."

For the rest of this blog from blogger OrigCyn

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Today's Recipe: Roasted Poblano and Garlic Soup with Pumpernickel Croutons

This surprisingly mellow soup give you a hit of roasted chili flavor and an elegant khaki green color, perfect for when you want to rush the onset of summer. The crunch of pumpernickel croutons helps bring everything  back down to earth.

Makes 4 servings

Ingredients:

Soup:

4 fresh poblano peppers
2 tablespoons olive oil, divided
3 tablespoons butter
1 small white onion, peeled and roughly chopped
2 stalks celery, roughly chopped
1 carrot, peeled and roughly chopped
30 cloves garlic, peeled
1 bunch scallions, greens only, roughly chopped
2 teaspoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
3 cups water or chicken stock
1 cup heavy cream
salt and freshly ground black pepper, to taste
2 teaspoons chopped parsley leaves

Pumpernickel croutons:

Makes about 2 cups

4 slices pumpernickel bread, cut into 1/2 inch cubes
1 tablespoon olive oil
1 tablespoon paprika
2 cloves garlic, peeled and minced

Preparation:

Turn on broiler to high.

Rub the peppers with 1 tablespoon of the oil and place on a baking sheet. Broil for 10 to 15 minutes, turning, until the peppers start to blacken and blister.

Transfer the peppers to a large bowl and cover with plastic wrap. Let cool, and change the oven setting to bake, at 450°F.

In a 4 quart saucepan, heat the remaining tablespoon olive oil and the butter over medium high heat. Add the onion, celery, carrot, garlic, and scallions. Cook, stirring, for 4 to 6 minutes, or until the vegetables begin to brown. Add the cumin and coriander, and cook for 1 minute more.

Add the water (or stock) and heavy cream, bring to boil, and reduce heat to low. Simmer for 45 minutes.

Meanwhile, once the poblanos are cool enough to handle, use your hands to slip off the skins, then pull off the stem and remove the core and seeds. Roughly chop the peppers and add them to the soup while it simmers.

Toss the crouton ingredients in a mixing bowl. Place on a baking sheet. Bake for 7 to 8 minutes or until browned, watching carefully to avoid burning them. remove immediately and let cool.

Purée the soup using an immersion blender or in batches in a food processor or blender. Season liberally with salt and pepper, garnish with pumpernickel croutons and parsley, and serve.

Recipe from Chef Andy Husbands

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