Biological Contaminant Review Game

28 Oct

Studying can be fun! I made a game for you to review your biolgical contaminants for safety and sanitation.

Pictures from Sauce Week!

27 Oct

The Chaparral Culinary Arts class did a fantastic job during Sauce week. I made a short video showcasing some of the highlights.

Culinary Arts Gets a Nod from Harvard

24 Oct

Although the culinary arts field has been burning up our television screens and radio programs over the past decade, it has not found its way into the traditional university curriculum, that is, until now. Harvard University, that’s right…the Harvard, has begun a food science class to teach physics to students who would not normally be interested in taking a physics course. Not only are they using food science to explain complicated physics equations, they have the world’s top chefs teaching alongside the Harvard professors.

Harvard was also nice enough to offer a public lecture series on the course. Every week, you can watch top chefs give lectures on food science and haute cuisine. The videos are close to 2 hours long, but how often to do you get the opportunity to see inside the brain of a world class chef?

The competition is getting younger every year!

17 Oct

They say that the Culinary Arts are a young man’s business (or woman), but OMG check out this video!

15 Oct

Eggs Benedict
This week we are delving into the controversial world of breakfast cookery. What breakfast is really depends on who you talk to. For the purpose of our class, we are going to visit some classical preparations as well as some classic American preparations


Group 1,3

Eggs Benedict
French Toast
Crepes w/ lemon chiffon filling
Polenta with butter and honey
Oven Fried Bacon

Group 2, 4
Low Country Eggs Benedict
Blueberry Pancakes

Check out the Breakfast page of the blog to find out more about eggs.

The Chef’s Uniform

19 Sep

From doctors and nurses to ice cream men and garbage collectors, uniforms are the first thing people will notice when you are on the job. How you wear your uniform is reflection of you and how much you care about your profession.

The chef’s uniform, in addition to looking really snazzy, tells a story of tradition and hard, often dangerous work. Although today we think of chefs as professional artisans who command a certain degree of respect (who even achieve celebrity status at times), it is important to note that it was not always this way. In the 16th century many artisans faced persecution for their freethinking. In order to escape this, many of them sought refuge in the orthodox church living amongst the priests. They wore pretty much the same clothes as the priests. These clothes included tall hats. You can see from this picture the similarity, even after five centuries.
Orthodox PriestChef
It was Careme who tweaked that uniform just a tad to give us what we know today as the standard uniform. He added pleats to the tall hat. Some believe it was one pleat for each way a chef can prepare an egg.

Careme is also credited with the double breasted jacket. The two layers of fabric act as an extra barrier in case of a spill. It is also helpful when you need to come out of the kitchen in front of customers. You just switch to the side of the jacket that is fresh and it is like putting on a brand new jacket. White is, by far, the color of choice. It conveys the commitment to cleanliness that should be one of the most important traits of a chef. The traditional style has given way to some interesting style interpretations and colors. You can even find jackets made of organic fiber in just about any color.

This one should really be self explanatory. The apron should always be worn in the kitchen, not only to protect your clothing, but as another barrier to things spilling on you. Contrary to popular belief, your apron is not a hand wiping cloth. Just because it is there to protect your pants, you don’t have to use it to wipe chicken blood on. You never know who will be coming through the kitchen for a visit. A good cook works cleanly and keeps their station immaculate. The cleanliness of your apron is usually the first thing someone will notice. Keep it fresh.

Traditionally chefs wear black pants or black and white checked pants. This is to hide stains. Nowadays the number of different styles of pants is endless. Chili peppers and silly cows aren’t for every establishment though, so be sure to check with your employer about their requirements. I prefer black pants because it conveys the professional attitude of a chef. For working chefs checks are certainly the way to go.

You are on your feet for 16 hours a day 6 days a week. Falling objects, flooding mop sinks, and clumsy waitstaff are coming at you every moment. You want shoes that are safe, comfortable, and affordable. Clogs are very popular with chefs, but you should have a leather, closed toe, slip resistant, oil reistant shoe. And they should be polished. Not only does shining your shoes make you look more professional, it also gives you some extra wear time. The wax in the shoe polishes repels moisture which can wear out your leather.

Keith Driscoll

First Day

8 Sep

The first day of class went very well. About the Course section of the site is ready for you review. I put the syllabus in there. It is very important that the syllabus and uniform requirements be signed and returned to school ASAP! I’m looking forward to a great year with all of you

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