April 8, 2007 |
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Chef2Chef Forum Chef of the Month: Jennifer Gordon
 About
Chef Jen:
I grew up in a family who loved food.
My father, a baker, used to bake cupcakes for my school on “cupcake day,” and
his would sell out first (to the teachers!). My Oma and mother were both
really into cooking. Their creations included such dishes as “Tomato Noodle
Stuff” and the all famous “Leftovers in the Fridge with Salad.” I was never
allowed to cook at home—I think my mother feared me burning down the house. It
wasn’t until I got my first job in a bakery that I really wanted to cook.
I went to school originally for accounting. I was doing very well in my
course, but was supporting myself working part-time in a restaurant. When my
Chef came to me and offered me more hours, I started skipping accounting class
to get more and more into cooking. I don’t think my mother approved of this,
but she always told me that “If you can’t love what you do….do what you love.”
I took her advice and enrolled in Chef School.
For the rest of Chef Jen's Bio and a Recipe
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Recent News on the
Chef2Chef News Desk! Click Here to Add Your News.
 The
Institute of Culinary Education (ICE) offers highly
regarded, accredited 6- to 11-month career training programs in culinary arts,
pastry and baking arts and culinary management. With a gender ratio of
approximately 50/50, ICE students come from all over the United States and the
world. Class sizes average 12 students in the culinary arts and pastry and
baking programs, and 17 students in culinary management. Convenient schedules
allow students to take morning, afternoon, evening, or weekend classes
depending on their needs. Externships and job placement, frequently in New
York City's finest restaurants, are an integral part of the school's program.
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This
Week's Foodservice Daily Newsletter: Almonds Are In
Date: April 9, 2007 - April 13, 2007
Guest Host: Almond Board of California
Theme: Almonds Are In!
- Monday: Almond and Cinnamon Shrimp with Avocado
Mousse; Almond Spring Rolls.
- Tuesday: Baked Mussels with Almond Breadcrumb
Stuffing; Camembert Affiné, Dried Michigan Pears, Caramelized Almonds, and Mâche
Salad.
- Wednesday: Duck Pastilla Roll; Spinach and
Apricot Filled Almond Tarts.
- Thursday: Almond Hummus with Vegetable Slaw and Almond
Flatbread; Almond-Crusted Pork with Quick Cabbage and Pears.
- Friday: Almond Yogurt Panna Cotta with
Cardamom-Braised Apricots; Strawberry-Rhubarb Almond Crisp.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
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At our campus in Hyde Park, New York, we don’t just have
master chefs; we have the most Certified Master Chefs of any culinary
college.
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Institute of Culinary Education NY's prestigious 6-11 month Culinary
Arts, Pastry & Baking, and Culinary Management programs feature externships
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Chef2Chef Guide To Culinary Student Grant, Scholarship and 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
Culinary Grant and Scholarship pages where we have listed many financial
resources. On our
Student Loan
Information page 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 pages are a must read if you or someone
you know is interested in attending Culinary School.
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Today's Recipe: Almond-Orange Biscotti
Biscotti, the "twice baked" treat from Italy can be made in an
infinite number of flavors. They are very easy to make, keep well and make
great little gifts from your kitchen.
Makes 36 biscotti
Ingredients:
3 large eggs, separated
1-1/2 cups sugar
1/3 cup melted butter, cooled
1 cup lightly toasted, coarsely chopped almonds
2 tablespoons Grand Marnier or other orange flavor liqueur
1/8 cup chopped, candied orange peel or 3 tablespoons finely grated orange
zest
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
Preparation:
Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir
in the melted butter, nuts, Grand Marnier and candied orange. In a separate
bowl beat the egg whites until they just begin to form peeks and gradually
beat in remaining 3/4 cup sugar until whites form stiff peaks.
Sift flour and baking powder together and alternately fold 1/3 of flour and
egg white mixtures into yolks until well combined. Dough will be firm and
slightly sticky. If dough is too soft, add more flour. With floured hands,
divide dough into two logs approximately 1-1/2 inches in diameter. Arrange
logs on a buttered or parchment lined baking sheet and bake in a preheated 325
degree oven for 20-25 minutes or until logs are lightly brown and firm to the
touch. Remove from oven and let logs cool on baking pan on a rack for 10
minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 inch
widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes
on each side or until biscotti are very lightly browned and crisp. Cool on
racks and store airtight.
Recipe from
Chef John Ash
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