May 20, 2007 |
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Introducing In the Fire with Chef David Gilbert!
 
Chef David Gilbert is a true culinary star. Not yet 30 years old, Chef
Gilbert has graced kitchens across the globe, and is currently the Executive
Chef at Luqa in Dallas, TX. Other resume highlights include: the
Michelin-rated Restaurant Vermeer in Amsterdam; the Ritz-Carlton in Buckhead,
Atlanta; the Ritz-Carlton in St. Tomas; the Orient Express's The Inn at Perry
Cabin, the Eau Bistro in St. Louis, and the Beverly Hilton in Beverly Hills.
He has been named Best Chef in St. Louis by the
Riverfront Times, and nominated with Eau for Best Fine Dining Restaurant by
Sauce Magazine. Rising Star Chef of the Year and will be featured in
both GQ and Gourmet Magazine in the coming months. He has also been
Chef2Chef's featured chef of the month! Given his phenomenal story, he has
plenty of great advice and experiences to share with current and future
culinary students (and maybe a seasoned veteran or two!).
That is precisely why Chef David and Chef2Chef.net
joined up to present a *NEW* feature column: In the Fire with Chef
David Gilbert! Published monthly, Chef David will share his trials
and tribulations in the kitchen, stories about his rise to chef superstar, and
advice for culinary students who could benefit from the tough lessons he's had
to learn the hard way.
Check out this month's edition of In the Fire
with Chef David Gilbert:
Becoming a Chef: The Love, the Passion, the Livelihood...
Next Month's Column: Lessons from the
Kitchen: Developing a Winning Team
(Hint: You can always find the latest edition
on the Chef2Chef home page!)
Are you interested in writing for Chef2Chef?
Let us know!
Email
us today!
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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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Women Chefs Rise to the Challenge and Create Award-Winning Recipes Using
Olivado Avocado Oils
Olivado
Natural Nutrition and Women Chefs & Restaurateurs Announce Winners
of the
2007 Chef Quest Competition
In a first-of-its-kind
recipe challenge, three professional women chefs have proven once again that a
woman’s place is definitely in the kitchen. Olivado Natural Nutrition and
Women Chefs & Restaurateurs (WCR) announce the winners of the “
2007 Olivado Avocado Oil
Chef Quest: Celebrating Women Chefs
” competition. Winners were selected from three recipe categories:
Meat/Poultry, Seafood, and Vegetables.
The winners are:
Angie Armenise
from
the Pinelli Marra Restaurant Group in Providence, Rhode Island, for her
“Olivado Commends Sea Bass … Fresca Style” —
SEAFOOD
Ellie Basch
from
Everyday Gourmet, LLC, in Richmond, Virginia for her “Olivado Citrus Salad”
—VEGETABLES
Charlotte Fekete
from
the Fire & Flavor Grilling Company in Athens, Georgia, for her East West Steak
with Jalapeno Slaw — MEAT/POULTRY
The three winners and
their guests will be flown to Australia for a 10-day trip that includes
competing against Australian women chefs in Olivado’s International Chef
Cook-off, part of their annual Seafood Festival in Morton Bay, June 9th
and 10th, for the Olivado Cup.
Olivado chose to partner
with Women Chefs & Restaurateurs because they believe in the organization’s
mission: the education
and advancement of women in the restaurant industry and the betterment of the
industry as a whole. More than 50 percent of the food service industry
workforce is women, yet few reach the upper echelons of their profession.
Along with the WCR, Olivado is committed to helping change that. Chris Nathan,
founder and managing partner of Olivado, felt that the competition, open
exclusively to WCR members, would help shine the spotlight on the talent of
women chefs in the U.S. Olivado challenged these talented women to create
health-inspired recipes using Olivado’s heart-healthy, cold-pressed avocado
oil.
All of the chefs
participating in the competition loved working with this relatively new
product in the U.S. They found Olivado’s range of avocado oils delicious and
easy to use. “This competition has been a delicious blast,” said one
participating chef. Another commented, “I never heard of this product before
this contest, but now I find that I’m using it everyday. I love it.”
Three of the culinary
industry’s most respected women chefs
— Helene Kennan,
Executive Chef for Bon Appétit at the Getty Center in Los Angeles and
president of WCR; Kersti Bowser, TV chef and owner of Gourmet Butterfly Media;
and Eve Felder, associate dean for culinary studies at the Culinary Institute
of America in Hyde Park, New York
— sorted through
the dozens of entries and narrowed the field to six final recipes. Under the
watchful eye of Dean Eve Felder, seven of her women students prepped the six
final recipes on May 5th at the school’s Hyde Park campus and the
three winners were selected.
“We were anxious to try
the six recipes,” said Felder. “There were so many innovative recipes it was
hard to choose the winners.”
Helene Kennan explains
that women chefs have a unique way of creating new dishes using all of their
senses, not just the obvious sense of taste to create dishes that look and
smell as wonderful as they taste. WCR’s partnership with Olivado for this
cooking challenge provided a great stage to show how women create. Oil is an
essential ingredient in cooking and Olivado’s product has a unique flavor
profile and cooking properties that easily lend themselves to a variety of
uses. The innovative entries and the winning recipes proved this to be true.
Olivado Natural Nutrition
pioneered the avocado oil production process by creating the first cold
pressed extra virgin avocado oil to become today’s leading international
brand. Olivado’s avocado oil is one of the heart-healthiest cooking oils
available today. Its light flavor and color enhances the taste of food, and
its high smoke point makes it ideal for a variety of cooking methods.
Read more...
Check out the winning
recipes below!
Post a
Job! It's easy to find the right Candidate.
Deciding on the perfect one is another story. We average 8 applicants per job
post!
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If items on your shopping list include specialty
foods of all kinds, beverages, kitchenware, uniforms, services, gifts and
more, please remember the
Market Place sponsors who
support Chef2Chef.net. They make all this possible. Thank you, from the team at
Chef2Chef.
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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.
Inquire now! |
 |
Institute of Culinary Education NY's prestigious 6-11 month Culinary
Arts, Pastry & Baking, and Culinary Management programs feature externships
at renowned restaurants and career placement. |
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MimicCreme is the non-dairy, non-soy substitute for cream that is both
tasty & healthy. Available in 3 versions; unsweetened and 2 sweetened versions.
Find out more now! |
Featured Blog: The Week That Was Part 2 : Tulip Time!
by
cheztom
 Every
year at the end of April and beginning of May, my life gets very busy in
catering. Part of this is due to end of the school year activities i.e.
commencement, senior receptions, alumni events, board of trustee meetings.
Directly after all of this gets pushed through, we immediately go into Tulip
Time festival here in Holland.
While it is an insanely busy time; it is
also great fun. It’s always a sort of kick off to spring for us here and a
herald of our upcoming wedding/conference season. Our students leave only to
be replaced by tourists in busses, sports teams at camps, band musicians at
camp, religious retreats, weddings and more weddings. Tulip Time is 2 weeks of
community celebration of Holland’s heritage here in the New World. It’s also a
time for the community to come together and put on a show for the world to
come see. For me personally it is a whirlwind. But that is eased by the simple
pleasure of driving into work each day down roads lined with tulips of
dizzying variety and color.
Read more...
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2007 Chef Quest Winning Recipe for the Vegetable Category
Olivado Citrus Salad
by Ellie Basch
Everyday Gourmet
Serves: 4
Olivado-Lime Dressing:
2 tablespoons freshly squeezed lime juice
Zest of 1/2 lime (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
1 garlic clove, minced
2 teaspoons honey
Pinch of salt
6 tablespoons of Extra Virgin Olivado Oil
Citrus Salad:
1 Ruby Red grapefruit, cut into segments,
sliced or chopped, pith removed
2 navel oranges cut into segments, sliced or chopped, pith removed
2 blood oranges (when available), cut into segments, sliced or chopped, pith
removed
1/2 small red onion, freshly sliced
1 tablespoon fresh basil chiffonades (thin ribbons)
2 Haas avocados, ripe but firm
Watercress, arugula or other peppery green
1/2 lemon
Preparation:
Making
the dressing:
In a small bowl, place
lime juice, zest, Dijon mustard, garlic, honey, and salt, and whisk until
the salt dissolves. Taste and adjust the balance of acid, sweet and salt.
Add one tablespoon of
Extra Virgin Olivado Oil at a time and whisk to form smooth, velvety
vinaigrette. Cover with plastic wrap and set aside in the refrigerator while
preparing the salad.
Preparing
the salad:
Place the segmented,
sliced or chopped citrus in a bowl, add the red onion slices and fresh
basil, toss to mix.
Cut the avocados in half
lengthwise. Remove the pit using a small spoon. Scoop out the flesh from the
skin using a large spoon, place on a cutting board, cut into large chunks.
Carefully transfer the slices into a bowl, drizzle 1 teaspoon of Olivado-Lime
Vinaigrette.
Rinse and dry the pepper
greens. These will be used to garnish the salad.
Assembling the salad:
Place the citrus on the
plate. Scatter the avocado over the top of the citrus.
Garnish the citrus and
avocado with the peppery greens.
Drizzle 1 to 2 tablespoons
of Olivado-Lime Dressing over the salad. Serve immediately
2007 Chef Quest Winning Recipe for the Poultry Category
Grilled East-West Steak with Jalapeno
Slaw
by Charlotte Fekete
Fire & Flavor Grilling company
Serves: 4-6
For Beef:
1 1-1/2 lb flank steak
1/2 cup soy sauce
1/2 cup lager beer
1/4cup brown sugar
1/4 cup Olivado Avocado Oil; divided use
3 tablespoons sesame seeds
1 tablespoon ground chili powder
1/2 teaspoon coarse ground black pepper
For Slaw:
1/4 small head cabbage, thinly
shredded, about 2-1/2 cups
1 medium red onion, halved lengthwise and thinly sliced
3 medium jalapeños, thinly sliced
3 tablespoons Olivado Avocado Oil
2 tablespoons rice wine vinegar
Juice of 2 limes, about 1/4 cup
1 tablespoon granulated sugar
2 teaspoons prepared wasabi paste
Preparation:
Place flank steak in large
resealable bag. In a small bowl, whisk together soy sauce, beer, brown
sugar, 2 tablespoons avocado oil, sesame seeds, chili powder and black
pepper. Add this mixture to steak in reseable bag and turn to coat. Let
marinate, refrigerated 30 minutes to 4 hours.
While steak marinates,
prepare slaw. In a large bowl, toss together cabbage, red onion and jalapeno
slices. In a separate small bowl, wisk together avocado oil, rice vinegar,
lime juice, sugar, and wasabi paste. Toss dressing with slaw and season
liberally with salt and black pepper. Set aside.
Remove meat from marinade
and discard any remaining marinade. Let meat sit at room temperature at
least 15 minutes before cooking. Pre-heat grill and cook steak until desired
doneness, about 5-7 minutes per side for medium for a 1-inch thick steak.
Remove from heat and rest for 5 minutes before slicing.
Plate jalapeno slaw and
top with slices of steak.
May also be served taco
style in corn tortillas.
2007 Chef Quest Winning Recipe for the Seafood Category
Grilled Olivado Sea Bass with Crisp
Fruit Avocado Hash
by Angie Armenise
Pinelli Marra Restaurant Group
Serves: 4
Crisp
Fruit Avocado Hash:
2 avocados, medium ripe,
pit removed, peeled and flesh diced into 1/4-inch cubes
2 limes juiced, seeds removed
1 Granny Smith apple, quartered and diced into 1/4-inch cubes
1 Bosc pear, quartered and diced into 1/4-inch cubes
1 ripe mango, peeled, pit removed and flesh diced into 1/4-inch cubes
1/4 cup fresh strawberries, tops removed, and diced into 1/4-inch cubes
1/4 cup Olivado Avocado Oil
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
For Sea
Bass:
4 – 6 ounce portions of fresh Chilean Sea
Bass
Olivado Avocado Oil to coat fish
Kosher salt and black pepper to taste
Olivado, Cucumber Granita:
Juice of 3 limes
Zest of 1 lime
1 avocado, pit removed and peeled
1 cup English cucumber, peeled, seeded, and diced
1/4 cup Olivado Avocado Oil
2 tablespoons fresh mint
1/4 cup simple syrup
Preparation:
For Crisp
Fruit Avocado Hash:
Dice all ingredients and
reserve in a medium-sized mixing bowl.
Add Avocado Oil, vinegar,
lime juice, zest, fresh herbs, and salt and pepper to taste.
Correct for seasoning.
For Sea
Bass:
Brush Avocado Oil over Sea
Bass and season with salt and pepper. Grill fish until it is no longer
opaque or sauté until cooked through.
Place 1/2 cup hash on the
bottom of a serving plate and top with the grilled or seared fish. Drizzle
Olivado Avocado Oil on top and around side of fish.
For Olivado, Cucumber
Granita:
Puree all ingredients in a
food processor or blender.
Pour mixture into a
shallow container (9x9 cake pan works well). Freeze for about 1 hour or
until mixture is solid.
Rake mixture with fork to
achieve a snow-like consistency.
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