Chocolate Series | The Simplest Way to Finish the Simplest Truffles

If you choose to use your simple ganache to make truffles, this is the easiest and least technical way to finish them. Scoop out equal amounts of ganache and roll them by hand into balls. Place a small amount of sifted cocoa (or any other topping that will adhere to the ganache) into a tray and shake the tray, rolling the balls of ganache around to completely coat. As you pick each truffle up, tap it gently a couple of times to shake off the excess. Consume within one week.

A professional truffle is normally surrounded by a thin coating of chocolate before being decorated with items such as: flavored sugars and powders, chopped nuts, chocolate shavings, cacao nibs, toasted coconut, and cocoa, etc., but precrystallized chocolate (a.k.a. tempered chocolate) is needed. Precrystallizing chocolate is a whole other technical process and one that I will eventually cover. There are also many different types of recipes and methods for making ganache that result in different flavors and textures.

In the mean time, if you need a quick, easy, and satisfying chocolate fix, this method is always an option.

Tagged as: [ basics chocolate ganache recipes truffles ]

Chocolate Series | How to Make a Simple Ganache

The simplest ganache recipe is a combination of chocolate and cream. Depending on the application, and there are many, various degrees of firmness can be created by altering the ratio of cream to chocolate. To achieve a firm, classic ganache, the ratio is 1 part cream to 2 parts chocolate. For a softer ganache, equal parts cream and chocolate are combined. Make sure you use high quality chocolate and cream and the result will be superb.

Here are two ways to create ganache:

Method 1
Place the chocolate in a bowl. In a suitable pot, bring the cream just to the boiling point and pour it over the chocolate. Stir gently and well enough to ensure there are no lumps. However, don't stir too vigorously because you do not want to create any air bubbles in the mixture.
Method 2
Over very low heat, melt the chocolate in a bain-marie. Once melted, remove from the heat. In a suitable pot, bring the cream to the boiling point and stir in gently to form the same emulsion as described above. This method definitely ensures no lumps and less stirring.


Leave the ganache in the bowl and cover with plastic wrap by placing the plastic directly on the surface of the ganache. This will prevent a crusty skin from forming. To make truffles, allow the ganache to firm up at room temperature. By bringing the cream to a boil and due to the sugar content in chocolate, leaving the ganache at room temperature is considered food safe.

Some Chocolate Tips:

• If a large block of chocolate is used for either method, it is important to chop it up into small pieces. Chopping guarantees a lump-free ganache. The chocolate will melt evenly in the bain-marie or it will blend easily when the hot cream is poured on top of it.
  
• Cream is sterilized when it is brought to the boiling point and creates a longer shelf life for the ganache. Don't boil for long though - if the amount of cream is reduced, the formula will alter and a firmer ganache will result.
  
• Air bubbles in ganache give bacteria an opportunity to grow, which decreases the shelf life. You can use a whisk to gently blend the cream and chocolate together but be careful of incorporating air.
  
• Chocolate requires patience. Melt the chocolate in a bain-marie over very low heat. Chocolate easily scorches – don't be tempted to increase the heat in order to speed things up.
• Ganache can be used for truffles, filling in pastry and cakes, or it can be eaten with a spoon when it's still warm. Yes, I'm guilty of that. 
  

Coming soon: the simplest way to finish truffles.

Tagged as: [ basics chocolate ganache recipes ]

The Best French Vanilla Ice Cream

This recipe for ice cream is the most basic in my collection and is based on a light custard sauce, known as French Crème Anglaise. Five beautiful ingredients come together to create this smooth and most delicious treat. I love vanilla ice cream for its versatility and probably because it was my dad's favorite. It can be topped with literally anything (fresh fruit, cacao nibs, nuts, chocolate or caramel sauce, etc.) transforming it into something new every time.


Equipment Needed:

• 2 medium stainless steel bowls
• ice bath: 1 large stainless steel bowl with ice and water
• medium stainless steel pot
• wire whisk
• wooden spoon
• rubber spatula
• strainer
• ice
  
• 2-quart ice cream maker like this one
• completely frozen freezer bowl (from ice cream maker)
• empty 1.5-2qt. bowl with lid, chilling in the freezer
  

Ingredients:

5		large egg yolks
5 oz.		sugar
250 ml.		cream
250 ml.		whole milk
1/2		fresh vanilla bean

Directions:
1. Split the vanilla bean in half and scrape out the seeds. Place the seeds and the 2 halves of the pod into a medium-sized pot along with the cream and milk. Bring the mixture to a boil over medium-high heat.

2. In a medium bowl, whisk the yolks and sugar to lighten.


3. As soon as the cream and milk comes to a boil, gradually add it to the egg yolk mixture, while whisking continuously. If you add the cream and milk too quickly, you can potentially cook the eggs and wind up with a curdled mess. Slowly bring them together to equalize the temperatures. This process is called tempering.


4. Once everything is combined, pour the mixture back into the pot and return to the stovetop. Over medium-high heat, carefully cook the mixture while stirring continuously with a wooden spoon. At first there will be a lot of bubbles on the surface but as it cooks and starts to thicken, these will dissipate.


DO NOT BOIL. You need to bring this mixture up to 180ºF (82ºC) but no higher or the egg yolks may coagulate. By cooking the mixture to 180ºF, any bacteria present in the raw yolks will be killed. Bear in mind that the pot holds a lot of heat. You may have to take the pot off the heat periodically so you don't go over 180ºF enabling you to reach that temperature gradually. Aside from using a thermometer, a common way to test if the mixture is cooked enough is to run your finger along the backside of the wooden spoon. If the tracks remain in place, you are finished cooking.

Uncooked	Cooked

5. Strain the mixture into a clean bowl and immediately place it over the ice bath. Stir frequently until the crème anglaise cools to at least 40ºF (4ºC).

 

Tagged as: [ anglaise basics churn custard french icecream overrun tempering vanilla ]

Sugar Work | How to Spin Sugar

When it comes to serving dessert, wow your guests with a little spun sugar. Here is another technique for decorating with caramelized sugar. It can get a little messy but it is worth it.

You will need the following equipment:

• small stainless steel pot suitable for the amount of sugar you are working with
• bowl of ice water that your stainless steel pot can easily fit into
• approximately 1 cup of sugar (or more, depending on how much you want to make)
  
• wooden spoon
• 2 chopsticks
• tape
  
• 2 forks or a cut wire whisk (see photo below)
  
• sheet pan
• 1 large piece of parchment

Set up:
1. Overhang each chopstick on the countertop, approximately 6" apart. Secure with tape.
2. Place the sheet pan on top of the chopsticks to weigh them down.
3. Place the large piece of parchment on the floor directly underneath the chopsticks. This catches excess sugar and helps with the clean up.


Prepare the caramelized sugar by following the same instructions posted here: How to Make Dry Caramel. Remember to use caution when working with molten caramel.

When the caramel is cool enough to form a fine thread, hold the forks (backs facing each other) and dip them into the caramel. Alternatively, you can use a cut wire whisk. Using a quick flicking motion with your wrist, drizzle the caramel so it drapes over the two chopsticks. Repeat this step over and over again until the desired amount of caramel has been spun.


Once the caramel is spun, it is cool enough to handle. You can pick it up and wrap it gently into a loose ball or shape it as you see fit. In humid conditions, spun sugar can melt easily so use it quickly or store in an airtight container. Once again, be careful and have fun.


For a few additional pictures, click here.

Tagged as: [ basics caramel decorations howto recipes spinning sugar techniques ]

Food Industry Jobs | My Interview With a Yacht Chef

As part of a series on various jobs in the food industry, I am pleased to introduce you to my friend and former classmate, Tracy Smee. We met during the full-time culinary program at NWCAV and I was intrigued by her plans to take her new and improved cooking skills aboard and float around the world.


How did Tracy wind up working on boats? While working in the Tech industry, Tracy took a vacation to Thailand in 2000 and on a whim enrolled in cooking classes at the Chiang Mai Thai Cookery School. She had never been interested in cooking before but loved attending classes and learning more about food. While watching CNN in the airport on her way home, she saw the Tech industry literally fall apart before her eyes and contemplated what kind of career she should take on next.

Having done some freelance writing in the past, Tracy started investigating ways she could travel around the world and get paid for doing it. Her research ultimately led her to apply to Craigslist for a deckhand position on a boat in Vancouver, where she undertook a very adventurous job and, as fate would have it, met an incredible guy.

Her boyfriend, Captain Jason, grew up on a lake near Minnesota and was naturally around boats all of the time. When his mother decided to purchase a trimaran to sail around the Caribbean and across the Atlantic, Jason's curiosity and interest to join her led to a desire to make sailing a full-time job. He has gained a wealth of information cruising around the world and has extensive knowledge on both building and operating boats.

Together they left Vancouver, cruised the Caribbean and Central America for ten months, and then took a job in Northern Brazil overseeing the construction of a yacht. During those next ten months in Fortaleza, Tracy worked alongside the owner, a devout Foodie, to develop the galley and assist her with cooking on board. Tracy learned a lot and also drew a tremendous amount of information from the owner's volumes of Cooks Illustrated. After traveling on board the yacht from Brazil to Florida, and working in that area for a while, Tracy and Jason returned to Vancouver to take on their next project.



During the construction of their latest undertaking, Tracy knew that they wouldn’t be in the water for some time and began looking for professional culinary training courses. She sought to increase her skills on board and move towards a job on the boat that allowed her to be more creative. She chose NWCAV for the length of its program and the number of techniques that were covered.

How did you find the pace of the program at NWCAV?

We moved rapidly through a great deal of material, and I loved the pace. I learned much more than I expected about ingredients, flavors, cooking techniques, menu planning and plating, but also about how a professional kitchen works, the business side of food service, hygiene, nutrition, organization, food costing, and even farming and environmental issues related to food production. I initially thought that a lot of these topics were less important to me but they turned out to be especially applicable to my situation.

Did the program target your needs specifically?

The program at NWCAV taught me how to get organized and how important advanced preparation and a game plan is to get through service time. Food safe guidelines are extremely important anywhere in the industry, but, especially when you're not on land, you cannot afford to make anyone sick. Techniques such as butchering large cuts of meat into individual portions and cuts, how to use trim creatively, and how to buy, prep, and store food for maximum freshness were covered. The seafood segment at NWCAV definitely gave me insight on what I can do with live lobster, fish, and crab. The specific cooking and knife skills I learned in the course would have taken me years to develop on my own. It really built up my confidence and I feel I can tackle almost any recipe no matter how complicated, and I'm more inclined to experiment with my own creations. The products we worked with were top quality, and there was never a feeling that we were making ‘the cheap school version’ of any dish. For example, my lobster bisque had too much cognac.

In what ways did the program help you to grow?

After working somewhat solo for so many years it was great to be part of a team, too, and to hone my communication skills, creative problem solving, menu brainstorming, and work on my ‘control freak’ issues with a diverse bunch of personalities. Many friendships were forged in the heat of the kitchen! In the final few weeks, the Chefs really pushed us out of our comfort zones and we managed to rise to the occasion. We created amazing food together during our final, which we served to our friends, family, and professional industry judges for grading. What a blast! I grew a great deal professionally and personally over the 15 weeks, and will always look back at the course as one of the most dynamic and rewarding times of my life.

Was there anything that you didn’t like about the program?

I know that this sounds like a valentine to the school, but there is really nothing that I can find fault with. Okay, maybe they need to upgrade their salad spinners, and bigger locker rooms wouldn't hurt.

How do you view your overall experience at NWCAV?

There's no doubt, my experience at NWCAV far exceeded my expectations. Most important, the Chefs – their incredible passion for teaching and for food, their patience, vision, encouragement, whip-cracking and wise-cracking – all three Chefs gave enormously of themselves, setting the example. We needed to let go and become personally invested as well. More than instructors, they became our mentors and friends.

Okay, back to boats. When Tracy initially spoke of working on boats with her boyfriend, I had not tuned into the fact that these weren't little boats. Perhaps it was her unpretentious demeanor that made me assume that she worked on very casual boats like the many that I see around Vancouver. However, Marcelo and I recently were invited aboard Yacht Necha, and were wide-eyed as we approached the dock at the Mosquito Creek Marina in North Vancouver.


This stunning, 94’ custom expedition yacht is larger than most houses and is on the market for a mere $8,990,000.00USD. We enjoyed a fabulous tour of the yacht and were treated to a delicious meal that Tracy whipped up in the galley.


Click here for more pictures of Yacht Necha.

What do you like about your job?

Clearly I get to travel to exotic places and I am lucky that I get to do it alongside my partner. We both love waking up to a beautiful view and witnessing gorgeous marine life along the way. With my enhanced cooking skills, I am able to move from a deckhand or stewardess position to working in the galley as the yacht's Chef and as my experience increases, so does my pay. Often Yacht and Charter Chefs can easily earn six digit incomes. It is an incredible way to save money because there is nowhere on the boat to spend your paycheck as both food and lodging are covered by the owner.

If you like to be in control, this could be the job for you, as your responsibilities demand that you orchestrate the show. There is a huge learning curve. Consideration has to be given on how to utilize food in the correct order. For example, you have to think about using your fresh arugula and romaine lettuce first before your cabbage, allowing you to stretch salads throughout a 2-week stint at sea. To avoid waste, serious menu planning and advance preparation of frozen goods (stocks, sauces, and one-dish meals) is of the utmost importance. Food costing, storage space, and researching where to provision have to be taken into account for these longer sails.

How will you manage different taste buds on board?

Working on a boat will force me to be creative. Regard has to be given to dietary needs and picky eaters have to be catered to. Back-up plans are always needed. I will send future guests a questionnaire to help me plan ahead, but if someone catches a mahi mahi that day and I have already defrosted steaks, I have got to be ready to turn on a dime, with a smile.

How often will you get to visit a store?

It depends on the length of the trip and there are many unknowns. Once we do dock in that foreign land, a few things need to be taken into consideration. Will I be able to speak the language and will I know where to seek out the freshest food? What if the produce doesn’t match my menu? What happens if I leave land and discover the flour I bought back at the port has bugs in it? I need to think of all of these things and have alternatives in place to be able to make nutritious, delicious food even from canned and jarred goods too. Flexibility is extremely important.

What are some of the challenges of working on board?

The hours are very long and they are spent in close quarters. If you like your privacy too much, this may not be the job for you. Different sized boats obviously come with different challenges and it all depends who you are working for. Private boats are usually more casual. The owners are generally boating with family and friends and are more at ease. Charter boats can be very demanding when people are paying upwards of $75,000USD per week to cruise. The highest quality of food and service are obviously expected.

What ways can one apply to work on a boat?

Working with a broker can be useful, as they know what buyers need crew and which of their associates and friends are looking to hire. There are professional web-based agencies such as Crew4Crew where crew can post their resume and qualifications and captains/owners can pay to log in and view these resumes. In larger port cities such as Florida, there are agencies that deal with specific boat sizes (i.e., boats over 100’) and provide crew placement. Anybody can be crew but you do need to have a STCW safety course under your belt. Around the world, qualified crew walk the docks checking for jobs. They carry their resume and portfolios with them and talk to boat Captains. Other crew resources include The Triton, Crew Unlimited, The Crew Network, and Elite Crew International.

What kitchen item can you not be without?

I can make so many things in my cast iron Dutch oven. It enables me to brown, stew, slow cook, deep fry, roast, bake or boil. It also works on my induction cook top.

What is your favorite food?

Just about anything from the sea, luckily! And spinach.

Tracy’s Book Recommendation

Girls Who Dish!: Top Women Chefs Cook Their Best by Canadian Women Chefs. That night on Yacht Necha, Tracy prepared us the Halibut on Wilted Spinach with Pancetta Mignonette by Deb Conners (shown above), which was superb.

If you have any questions about working on boats, send Tracy an email at firstmatesmee at gmail dot com.

The word is in. Tracy and Jason are busily preparing to take Yacht Necha on a 2-month cruise to Florida. Bon voyage guys!

Tagged as: [ boats chef industry interview jobs nwcav travel yacht ]

Cleaning Up Hardened Chocolate The Easy Way

Cleaning up is the worst part about working with chocolate. Hardened bits and smears of chocolate can be everywhere, glued on to every tool, strainer, and bowl. Who would have thought a hair blower has a place in the kitchen? Instead of chipping away or making a muddy mess in water, take a hair blower and heat the chocolate enough to melt it. This will allow you to lift it easily from any surface with a bowl scraper or spatula. For tiny specks, melt them and simply wipe up. Save larger chunks from clean surfaces, bowls, and tools for use in brownies and cakes at a later date. Collect it all and let the mass harden on some parchment. Seal and store for future use. There is no need to waste any, especially when working with expensive, high quality chocolate.

Tagged as: [ basics chocolate cleaning tips ]

EPIC, The Sustainable Living Expo | March 16-18, 2007 - Vancouver, BC

EPIC - Ethical Progressive Intelligent Consumer

During March 16-18 at the Vancouver Convention and Exhibition Center, exhibitors will be educating consumers on ethical shopping. By making different choices and even the tiniest changes in our lives, we can powerfully contribute to changing the world and making it a better place. Food sampling, organic beer and wine tasting, a few of Vancouver's top chefs, prizes, and tips on how we can make smarter choices are just a few of the things that will take place. Buy your ticket online and save $4.00.

Tagged as: [ consumer organic shopping ]

Sugar Work | How to Make Decorative Caramel-Coated Nuts

This is a simple way to dress up your next plated dessert. Depending on how many nuts you want to coat will determine how much dry caramel to make. Keep in mind, however, the larger the quantity of caramel will result in a mixture that will hold its heat longer and be easier to work with.

You will need the following equipment:

• a small stainless steel pot suitable for the amount of sugar you are working with
• bowl of ice water that your stainless steel pot can easily fit into
• approximately 1.5 cups of sugar (or more, depending on how much you want to make)
  
• wooden spoon
• wooden skewers
  
• tape
• a large piece of parchment

Set Up For Nuts (if desired, nuts can be roasted in advance for added flavor):
1. Insert a skewer into each nut gently to avoid breaking it but far enough into the nut so it is held in place.
2. Without severing, bend the top 1-2" of the skewer to form a right angle.
3. Tear the pieces of tape for each skewer and have them ready to secure the skewers to your countertop after dipping.
4. To catch the dripping caramel, place the large piece of parchment on the floor directly underneath the countertop area where you will be taping the skewers.


Note: You must use caution whenever you attempt to make caramel. Caramel is extremely hot and can cause very serious burns. If you get any caramel on your skin, DO NOT, try to pry it off. You will injure yourself very badly. Run cold water over the caramel/burn and the sugar will gradually release. Seek medical attention if necessary. Always have a first aid kit handy.

How to Make Dry Caramel:

1. Place the stainless steel pot on the stove on medium-high heat. Put approximately 1/2 a cup of sugar into the pot. As the sugar begins to melt stir it gently with the wooden spoon. Gradually add the remaining sugar so that the entire mixture continues to melt.


2. Once all of the sugar has melted, it will start to take on an amber color. If you lift up some of the caramel with your wooden spoon and let it drizzle off of the spoon back into the pot, you will be able to gauge the color of the caramel better. The darker it gets, the more bitter the flavor - don't let it get too dark.

3. When the desired color of caramel has been achieved, place the pot gently into the cold ice water bath for a couple of seconds to stop the cooking process. Remove from pot the ice bath.


4. Wait a couple of minutes for the caramel to become a bit thicker as it cools. If it is too hot/runny, you will not be able to create a thread of sugar that extends from each nut. Lift some of the caramelized sugar up with a spoon to see what stage you are at.


5. Once the caramel is cool enough, gently immerse the nut into it. Pull out the skewer and let the caramelized sugar drizzle to form a thread. Tape the skewer to the countertop so that the nut is hanging directly over the parchment, allowing gravity to pull the excess of caramel down. If your caramel becomes too thick, you can thin it out by briefly returning the pot to the heat.



6. Once the caramel is completely cool and hard, you will be able to gently pull the nut from the skewer. The thread is extremely fragile. Store in a dry container. In humid conditions, the sugar will break down quickly, therefore, plate as soon as possible.


Tip: Trying to clean a pot full of hardened caramel is near to impossible. For easier clean up, immerse the pot in warm water until all of the sugar dissolves or fill the pot with water and bring it to a boil on the stove.

More decorative sugar work to come!

Tagged as: [ basics caramel decorations howto nuts sugar ]

The Belcolade Chocolate Competition | May 25-27, 2007 - Vancouver, BC

Conducted by the BC Chefs' Association, the annual EAT! Vancouver Festival will be hosting a new and exciting event this year. Belcolade, North Leaf, and Rubens will be sponsoring the first Chocolate Competition where pastry professionals and students can enter to show off their skills and creativity. Three wonderful categories are open for entry:

• Chocolate Showpiece (Theme - Thrive for Gold, 2010 Winter Olympics)
• Plated Desserts
• Bonbon and Praline

North Leaf will provide each competitor with 1kg of dark and 1kg of light Belcolade chocolate at no extra charge. The application deadline is May 11, 2007. Good luck to all of the contestants!

Tagged as: [ belcolade bonbon canada chocolate competition dessert pastry praline showpiece vancouver ]

How to Properly Grease Pans for Baking

After taking the time to bake a product from scratch, do you ever struggle to extract it out of the tin? Once you do manage to release your product from the tin, are you left with an unattractive and nasty white paste glued onto your product? If you take just a few simple steps to properly prepare your baking tins, you will be guaranteed your products will release easily and look professional.

What you will need: melted clarified butter pastry brush baking tin bread flour

1. Brush a thin layer of melted clarified butter onto your baking tin.
2. Place the tin in the fridge or freezer.
3. Once the fat has solidified, remove the tin and dust with bread flour. Shake the tin to ensure the entire surface is covered. Bang out the excess flour.
4. Immediately fill the tin with your recipe and place it in the oven for baking.

When preparing tins in this fashion you are essentially creating two separate layers. The flour will adhere to your baked good and the clarified butter will remain on the surface of your tin allowing for easy release. By not using clarified butter, the water present in regular butter will mix with the flour and create a gluey paste. The primary reason for dusting with bread flour is to avoid caking. Bread flour doesn't clump and will leave a very thin, even coating atop the solidified butter.


You will reap great rewards by taking these few extra steps.

Tagged as: [ baking basics butter clarified flour greasing howto pans pastry techniques tips ]

Previous Post Updated

Well, that's rather embarrassing. After the marathon last night, I regrettably failed to test my links and wound up posting the wrong link to a video. Lesson learned - test before posting.
 

Tagged as: [ foodtube videos youtube ]

Hour Long Food Tube Marathon

It's 10:10 PM and I have just finished reading The Amateur Gourmet's recent post. I'm off to find as many engaging food-related YouTube videos that I can in an hour.
 

Muppet Show - Swedish Chef Making Eggs

 

Funniest Moments in America's Test Kitchen

 

Chicken Nuggets (Jamie Oliver)

"The Kevorkian" - The Ultimate Sandwich

Future of Food

Super Size Me - Fastfood Test

It's now 11:10PM and I'm pooped. Quite an interesting hour.

Tagged as: [ food foodtube videos youtube ]

Basic Food Safety

On occasion, I run across recipes posted on websites or blogs that do not reflect proper instructions on food safety and handling. This can be a serious issue. While the authors of recipes may know about food safety themselves, a novice following poor instructions could make themselves and their loved ones very sick! During the required Level 1 FoodSafe Course at NWCAV, we learned that improper food handling causes over 95% of all food borne illnesses in the food industry. The most common cause is the improper cooling of foods.

Bacteria multiply rapidly when food is left at temperatures between 4-60º C (40-140º F). To prevent harmful bacterial growth, you must either hold hot food between 60-74º C (140-165º F) where most bacteria die, or bring the temperature of food down as quickly as possible so that it ranges between 0-4º C (32-40º F). Most bacteria stay alive in this temperature range but they do not multiply rapidly.

Keep hazardous foods such as meat, poultry, dairy and egg products, fish and seafood, cooked vegetables and cereals out of the Danger Zone. Separate large amounts of leftovers into small, shallow containers for quicker cooling. They can also be placed over an ice bath and stirred frequently to cool. Refrigerate as soon as possible.

Even during the preparation stages of foods, keep these temperature zones in mind. For example, when you make ice cream, ensure that your mixture is cooled down rapidly after cooking and before churning. Any temperature in the Danger Zone will turn eggs and dairy into a breeding ground for disaster.

Tagged as: [ bacteria basics boiling danger foodsafe freezing temperature zone ]

Finding a Flexible Job in the Food Industry

How would you like to determine when and where you work in Vancouver's top hospitality organizations? When Heather Loke came to NWCAV to apprise students of her company, Cooks For Hire, many of us tried to figure out what the catch was. There simply isn't one. This unique on-call cooks service assists in relieving the food industry's staffing issues in the Greater Vancouver area. Her brilliant agency creates a win-win situation for everyone.

Cooks For Hire understands that food-related establishments encounter staffing problems on an ongoing basis so it has created a system that places reliable and well-trained industry employees of all levels to locations that need both short- and long-term assistance. There is a long list of incentives to want to work for this agency which include:

• flexible schedules
• competitive pay rates
• performance bonuses
• training and refresher courses
• employee discounts at kitchen equipment and apparel stores

Cooks For Hire is especially attractive for culinary and pastry graduates that come out of school and want to get their feet wet at different places in the industry. As the 2010 Winter Olympics nears, my guess is that their phone will be ringing off the hook.

Tagged as: [ cooks culinary food jobs pastry ]

Authentic Spanish Ingredients | La Tienda, Williamsburg, VA

Spain is absolutely gorgeous. The food, wine, and desserts are extraordinary. La Tienda, a unique grocer in Williamsburg, VA, was highlighted in the food section of the Washington Post yesterday. The products they are able to import from Spain is fabulous. Visit their site to see a list of goods and recipes and hooray, they also ship to Canada. Mmmmmmm...I'm feeling the urge to make some tapas.


Click here for more wonderful photos of our trip to Spain.

If anyone knows of a hidden gem similar to this in Vancouver or Canada, please let me know!

Tagged as: [ food import spain tienda virginia williamsburg ]