April 29, 2007

Chef of the Month: Sandy D'Amato Recent News on the Chef2Chef News Desk Chefs4Students.org Presents Two Culinary Grants at Le Cordon Bleu, Las Vegas Visit our Newest Market Place Vendors Featured Blogger chefa1a: Computer Savvy Recipe of the Week: Chef Sandy's Sweet Potato Soup with Seared Tomatillos Today's Top Professional Chef Forums New Jobs! Jobs at Chef2Chef.net!

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Chef of the Month: Sandy D'Amato

About Chef Sandy D'Amato...

Sanford D'Amato is one of the most recognized culinary gurus in the foodservice industry. He's won recognition across the board for his skills in the kitchen, and has successfully launch two very successful, highly rated restaurants. Even Julia Child requested he help dish up her 80th birthday dinner--a sure sign that you've made it.

D'Amato's story begins like most other chefs'. He graduated from the Culinary Institute of America in 1974, and stayed on for a one year fellowship in the Escoffier Room. He then worked in various New York City restaurants through the 70's. In 1980, he returned home to Milwaukee's John Byron¹s Restaurant, where he was named among Food and Wine magazine as one of the top 25 "Hot New Chefs" in 1985.

It was only the first of a long list of acknowledgements. In 1988, Bon Appetit magazine went so far as to tout D'Amato as "one of the finest seafood chefs in the country." That same year, D'Amato was one of 12 national finalists in the American Culinary Gold Cup, Bocuse D'or. He also competed in the 1988 and 1989 American Seafood Challenge, winning one of two gold medals awarded in 1989, taking third place overall. The recognition was phenomenal, but, like his father and grandfather before him, was ready to go into business for himself. That is precisely what he did..

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Recent News on the Chef2Chef News Desk!

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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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Chefs4Students.org Presents Two Culinary Grants at Le Cordon Bleu, Las Vegas

Las Vegas, NV: April 26, 2007: Chefs4Students.org Administrators, Chef David and Pamela Nelson arrived at 10:30 am for a scheduled culinary grant presentation. Student Finance 3^rd Party Specialist, Mary York, greeted the Nelson’s and gave an overview of the school and of her position and role in preparing the students to apply for and receive grants and scholarships. A school tour was then given by National Administrations Representative, Sandy Patrick.

Le Cordon Bleu Director of Student Finance, Brian Silver, Mary York, Chef David and Pamela Nelson, and Mr. and Mrs. Schmidt were joined by the grant recipients at a delicious lunch provided by the school in the student run restaurant, Café Bleu.  

Le Cordon Bleu culinary students, Sukyung Dennis and Mary Suzann Schmidt were each awarded a $1,000 Culinary Grant from the Chefs4Students.org Foundation at a presentation and photo session that followed the luncheon. The awarded grant money will be applied to tuition and student loan obligations to reduce financial debt burdens of the culinary students upon graduation.

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About Chefs4Students.org

C4S is a not-for-profit organization founded by dedicated chefs committed to giving back to the future of the industry. Chefs from all over the world come together and raise money by booking out their restaurants for food and wine pairings along with silent auctions. It has also been funded by generous like-minded culinarians in many forms including cash and product donations for auctions, cookbook donations and more.

Without the dedicated contributions of the chefs and contributors behind the program, it would not exist.

All proceeds raised at the events, auctions or cash donations go into a fund set-up under the umbrella of the Yampa Valley Community Foundation located in Steamboat Springs, Colorado. This foundation over-sees all funds and disburses the money as advised at the time of grant awards. To learn more, go to http://www.yvcf.org. Chefs4Students.org and its administrators do not profit from this program.

The program is overseen by David and Pamela Nelson of Steamboat Springs, Colorado. They can be reached from the contact page at Chefs4Students.org or by mail at:

David and Pamela Nelson
Chefs4Students.org
1360 Indian Trails Unit 13
Steamboat Springs, CO 80487

Photo: From Left to Right: Sukyung Dennis, Pamela Nelson, Mary York, Chef David Nelson and Mary Suzann Schmidt
 

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Featured Blogger chefa1a: Computer Savvy

When I first started cooking, it was my true love and didn't think the computer had much of a place in the kitchen, but now technology has caught up.

That's right, modern technology has even caught up in the kitchen. A contemporary chef now-a-days uses a computer everyday for things like; Developing and changing recipes, Menu planning, Ordering ingredients from suppliers, Taking food orders from the waiters and waitresses, Doing nutritional analysis on their menus, Managing their inventory of food and costs, Scheduling the kitchen staff and E-mailing information to other chefs.

You do not have to have a masters in computer programing, but understanding a few programs like Microsoft word and excel can go a long way. Simple everyday restaurant chores like daily specials and inventory and par sheets are cranked out with ease if you can apply this know-how. In most circumstances this little extra knowledge can also win you extra money in your pay check as well. Owners and General Managers will reward this expertise in your salary, monthly or year end bonuses if you apply it and make money for the establishment.

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Today's Recipe: Chef Sandy's Sweet Potato Soup with Seared Tomatillos

Serves: 8

Sweet Potato Soup:

• 2 tablespoons grapeseed oil
• 1 pound smoked pork bones or ham
• 1 pound onions, peeled and diced medium
• 1 each jalapeño, seeded and diced
• 2 each bay leaves
• 1 each cinnamon stick, 4-inches long
• 3 cloves garlic, sliced
• 1/4 pound poblano peppers, seeded and diced
• 1 tablespoon ground coriander
• 1 cup dry white wine
• 2 pounds sweet potatoes, peeled and diced medium
• 7 cups chicken stock
• Kosher salt to taste
• 2 teaspoons freshly ground black pepper

Tomatillo Garnish:

• 1-1/2 pounds tomatillos, husked and cut into small wedges
• 2 tablespoons grapeseed oil
• Salt and pepper to taste
• 2 each jalapeño peppers, seeded and very finely diced
• 2 tablespoons lime juice
• 2 tablespoons sugar

Finish:

• 1 cup coarsely chopped cilantro leaves

For the Sweet Potato Soup:

Heat the grapeseed oil over medium-high heat. Add the smoked pork bones and render for 3 minutes. Add the onions, jalapeño, bay leaves, cinnamon stick, garlic and poblanos and sweat for 5 minutes. Add the coriander and sauté for an additional minute. Add the wine and cook until mixture is reduced by 2/3. Add the potatoes and stock and bring to a boil. Reduce heat and simmer for 25 to 30 minutes, until the potatoes are very tender. Remove bay leaves, cinnamon stick and pork bones. (Pick meat from pork bones and reserve as an additional garnish if desired.) Purée the soup mixture in a blender. Add salt and pepper to taste. Keep warm while preparing tomatillo garnish.
 

For the Tomatillo Garnish:

Heat a sauté pan over high heat. In a large bowl, toss the tomatillos with the oil and then season with salt and pepper. Add the tomatillo mixture to the heated pan and sear for 1 minute. Add the jalapeños and cook for 30 seconds. Add the lime juice and sugar and cook until the mixture is reduced by 1/2.
 

To Finish and Serve:

Divide the tomatillos between eight serving bowls. Sprinkle the cilantro leaves in each bowl. Ladle the hot soup over the leaves and around the tomatillos and serve.
 

Optional:

Use meat from pork bones, minced finely, as an additional garnish for the soup.

Chef Sandy D'Amato

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