August 26, 2007 |
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This Week on Chef2Chef
This week Chef2Chef will launch the next featured chef
article spotlighting women chefs. We'll discuss some of the latest kitchen
trends, efforts on behalf of groups like the Women Chefs and Restaurateurs (WCR),
and introduce you to three talented young culinary students: Ellie Basch,
Angie Armenise and Charlotte Fekete.
The Team at Chef2Chef
In the Fire with Chef David Gilbert: Lessons for Rookies
What You Won't Learn in Culinary School...
 This
has been the most difficult, yet educational pieces I have ever written.
Becoming a chef is hard work, and many of the more tough situations you’ll be
forced to deal with are beyond your control. You have to learn to adapt, carry
on and—as always—improve your craft.
Lets get started from a same common ground
shall we? All people are mammals and therefore bonded in some way, yet there
are so many differences that make us unique. Our backgrounds, goals and
philosophies differ, and nowhere is that more apparent than when we’re all
sweating it out in the same high-stress kitchen for ours on end. One of the
difficult things you must learn to manage is the difference in people’s
personalities.
Butting Heads as an Asset
Conflicting personalities exist in all
workplaces, but with the type of work we do as chefs, it is critical to be
able to deal with every boss or coworker you ever have. It is not hard to
recognize who around you shares a different type of personality. The #1
mistake people make is assuming differing personalities will lead to bad
working relationships. Naturally, chefs have their own approaches to more or
less everything, but we must find a way to communicate with one another on
some level.
Young chefs must realize that they not
only have to work with these people, but should LEARN from them! When I go
into restaurants to help build teams, I don’t only look for true leaders—I
want chefs with different personalities sharing the same philosophy for
success. This creates a team of people that work well together, but can solve
problems differently. Learning how to manage our differences is an asset!
3 Rules for Becoming a Great Chef
I believe we all learn lessons along the
way. I share a few that impacted me early on.
1. Get Your
Priorities Straight.
I knew since I was a
very young child... (more)
Read the Full Feature!
Read 15 Questions with Chef David Gilbert
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Chipotle Marinated Chicken and Pine Nut Quesadilla
Makes 4 servings
Ingredients:
4 ounces Tabasco Chipotle Sauce
8 ounces raw chicken meat, boneless, small dice
1 tablespoon canola oil
8 flour tortillas
12 ounces Monterey Jack cheese, grated
1/3 cup pine nuts, toasted
1/2 Roma tomato, small dice
1 cup Tomatillo Sauce (recipe follows)
Preparation:
Preheat oven to 350°F.
Place the pieces of chicken into the Tabasco Chipotle Sauce for 30 minutes.
While the chicken is marinating, toast the pine nuts in the preheated oven
for about 10 minutes. Watch them closely as they have a high oil content and
will burn quickly. Once lightly browned, remove the nuts from the oven and
transfer them to a cool dish.
Sauté the chicken in a non-stick skillet for 4-5 minutes in the oil. Cook
the chicken until just firm, being careful not to overcook. Allow the
chicken to cool and cut it into small pieces.
To Assemble the Quesadillas:
Place 4 tortillas on a non-stick cookie
sheet. Spread the grated cheese over each tortilla evenly about 1/3 of an
inch high. Spread equal amounts of the chicken, pine nuts, and tomato on top
of the cheese and place the four remaining tortillas on top.
Place the quesadillas into the 350°F oven for 7-8 minutes until the cheese
has softened and just begins to bubble out the sides.
To serve, cut each quesadilla into 8 pieces with a large knife on a wooden
cutting board. Slide the cut quesadilla onto a plate and top each slice with
a dollop of the Tomatillo Sauce
Source:
Athens Foods
Chef Paul Prudhomme's Macaroni and Cheese
Ingredients:
1 and 1/2 cups chopped onions
3/4 cup chopped celery
2 tablespoons plus 1 teaspoonChef Paul Prudhomme's Pork and Veal Magic ®
1/2 cup defatted
chicken
stock - in all
5 egg whites
1 (12 ounce) container low-fat cottage cheese
1 (12 ounce) can evaporated skim milk
1 to 2 teaspoons salt (optional)
10 cups cooked small elbow macaroni (from 5 cups uncooked)
6 ounces low fat cheddar cheese (7 grams fat per ounce), shredded
Preparation:
Preheat Oven to 375 degrees.
Heat a 10-inch skillet over high heat. Add
chopped onions, celery and Pork and Veal Magic. Cook 2 minutes, then stir to
blend in seasoning. When vegetables begin to stick hard to the pan (about 2 to
3 minutes), add 1/4 cup stock, scrape up the brown on the pan bottom, stir
well and cook 1 to 2 minutes. Turn heat down to medium and stir. Cook until
vegetables begin to stick hard again, about 4 to 5 minutes, and add the
remaining 1/4 cup stock. Scrape up pan bottom, stir well and continue cooking
another 4 to 5 minutes. Remove from heat and let cool slightly.
Place the egg whites in a food processor.
Process 30 to 45 seconds, or until the egg whites are nice and frothy (but
not until they make peaks). Add the cottage cheese and the milk and
process. Don't let the mixture get too smooth; a bit of lumpiness in the
cottage cheese will give the dish more texture. Add the cooled mixture from
the skillet and process again, about 20 seconds. Taste and add salt if you
desire. Place the cooked, drained macaroni into a bowl, pour the sauce over
and mix well. Pour into an unbuttered casserole, sprinkle the cheddar
cheese on top and bake at 375 degrees for 35 to 40 minutes, or until brown and
bubbly.
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