Chimichurri | The Ultimate Sauce For Grilled Meat

Chimichurri's origin lies in Argentina, but this mouth-watering sauce for grilled meat and sausages is also a popular condiment in neighboring Uruguay and other South American countries. There are many versions, however all of them are salty and contain a punch of sourness. Chimichurri is a cinch to make and the longer it sits in the refrigerator, the better it gets.

Ingredients:

1.5  tbsp.	kosher salt
1/2  cup	warm water
1 bunch	flat leaf parsley (leaves only),
	chopped
4	garlic cloves, minced
1/2  cup	roasted red pepper, small dice
1     tbsp.	sweet paprika
1     tbsp.	fresh oregano, chopped
1     tbsp.	dry oregano, crushed
1.5  tsp.	dried, red pepper flakes
1/2  tsp.	freshly ground pepper
1/4  tsp.	freshly ground cumin
1/4  cup	white vinegar
1     tbsp.	red wine vinegar
1/2  cup	extra virgin olive oil

Directions:
1. Whisk the salt and warm water together to dissolve; set aside. In Spanish, this is called salmuera (salty water).
2. Place the parsley through red wine vinegar in a bowl and whisk in the olive oil.
3. Add the salmuera and whisk further to combine.
4. Adjust seasonings as desired.
5. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before serving.

Yield: Approximately 2.5 cups.

Smother it on grilled sausages that are sandwiched between French bread. Delicioso!

Tagged as: [ argentina recipes sauce uruguay ]

DontMessWithOurChocolate.com - Maintaining Chocolate Standards

For years there has been a "gold" standard for chocolate manufacturers in the chocolate industry. This standard helps to identify high quality chocolate from poorer versions, based largely on the content of cocoa butter. Large manufacturers have made a proposal to the Food and Drug Administration to change this definition of how much pure cocoa butter (the expensive stuff) is required in their recipes to enable them to categorize it as high quality/couverture chocolate. The motivating force behind the change is money because ingredients such as vegetable oil are a lot cheaper to add than cocoa butter is. If the FDA allows this change, it will drastically affect the quality of all our chocolate.

The chocolatier, Guittard, has established a website to save chocolate. To prevent large manufacturers from changing the high quality standards, Guittard has set up a link with instructions on how to voice your comment to the U.S. Food and Drug Administration. Protect the chocolate that you love. The deadline for submissions has been extended to June 25, 2007.

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Rouxbe - Taking Online Video Instruction to a New Level

How would you like a professional Chef in your kitchen demonstrating step-by-step instructions? Rouxbe (roo-bee), a revolutionary online instructional cooking video company is working to make that a reality. Rouxbe's incredible vision is radically changing the rules of the game on the way instructional video is presented to people, by transforming the video experience from passive to interactive.

When I first encountered their site, I was immediately impressed by the exceptionally clean design. Apart from it being very attractive and easy to navigate, their videos provide clear, concise, and uninterrupted culinary instruction and techniques. The richly interactive and step-by-step videos give control back to the user, allowing them to pause and "drill down" for further information, if desired. From novices to seasoned cooks, Rouxbe has interesting tips to offer and brings an entirely new level of learning. Available 24/7, they are changing the way people can approach recipes and culinary information. Take your laptop into your kitchen to easily prepare delicious, healthy, and homemade meals.

Clearly, Dawn Thomas and Joe Girard, the co-founders of Rouxbe, are passionate about what they are building and feel it is important to give back. Right out of the gate, Rouxbe has also established Rouxbe for Life, where 15% of all member fees (not profits) are donated to the UN World Food Program. Click on Rouxbe's membership options to obtain a free trial or purchase your yearly membership. Better yet, if you sign up as a founding member before June 1st, 2007, you will enjoy lifetime videos for a very small fee.

Being that it is Earth Day, something else came to mind. Rouxbe's advanced technology is saving many trees. No longer are cookbooks needed in print. This is definitely one company I'm interested in following.

Tagged as: [ cooking culinary howto instructional pastry rouxbe videos ]

Food Industry Jobs | My Interview With Cooks For Hire - An On Call Cooks Service

I recently sat down with Heather Loke, the owner of Cooks For Hire, to discover more about her experiences in the food industry and her invaluable organization. Our candid conversation may offer enlightening tips for someone considering a career in the food industry.

How did you become involved in food?

I always enjoyed cooking and baking through high school. I never decided to go further with a culinary education until I was into the second year of my Biochem degree. I realized Biochem and cooking were very similar and cooking tasted better.

Why did you choose the Culinary Institute of America in Hyde Park for your training?

I chose the CIA because of its name and its longer, 2-year program. Back when I attended culinary school, I felt the CIA offered more than the schools in Canada did. I think it also helped me to get certain placements I may not have otherwise gotten.

Do you think one culinary path is better than the other - education with no experience vs. experience with no education?

I think education is very important because if you are in the industry and then attend culinary school, you will wonder at first why you are there. You sort of get stuck in your ways, but you need to learn how things are done properly. Once you do have an education and get into the industry, you will discover how things are really handled, but at least you will have the foundation and knowledge of what is proper.

How did Cooks For Hire form?

Cooks For Hire came about when my husband was working at the River Rock Casino in Richmond, BC. Hotel construction finished earlier than expected, and when it came to hiring kitchen staff, it was very difficult to organize on such short notice. The Banquet Captain there used waitering services available in Vancouver. We realized there was also a need for a cooking agency and started to research the idea.

How long did it take you to set up?

We were actively doing research in the summer of 2005. By November of that year we were incorporated, and everything started rolling. We established our website and by February 2006 we had built up clients and sent out employees to them.

What is the age range of your employees?

We have employees of all ages. Many are high school kids who are thinking about going into the industry. I usually put them into dishwashing jobs first. They need to see kitchen work from start to finish to determine whether or not it’s for them. We have quite a few retired/semi-retired people who want get out and do something every once in a while as well.

How do you place industry newbies?

I place people who are just starting out in the industry into something very basic, such as a kitchen helper, which allows them to get comfortable in the environment. Gaining confidence, so you know you are doing things correctly, is very important. Once you have the confidence, it will take you to so many places.

How do your employees choose their shifts?

Based on their experience and education, I email my employees a list of appropriate shifts and placements. Once they agree to take a shift, I then forward them all of the information related to the establishment. This includes details such as: the address, information on parking, uniforms, and who to report to.

What employee challenges do you face?

The people that are quite good at what they do are able to find full-time employment quickly through my organization; therefore, I can’t hold onto them for very long, but they enjoy the flexibility and trying different places out.

Did you ever think you would be involved in the food industry in this way?

At first when I had my kids, I was a bit lost. I built my whole life around my career and it was a hard transition to get used to. I now have a different perspective in my life. From time to time, when I am back in the kitchen, I’m reminded that my kids are more important than how something is plated. I am glad I still contribute to the industry, but I am doing it in a different way than I thought I would. I enjoy the flexibility to be with my husband and kids, and be there for them.

What do you like and dislike about working in a kitchen?

I like to work with my hands, be able to do something, and see immediate results. Until recently, the kitchen was a man’s environment. I liked to go in there and be able to do what they could do, and gain respect in the kitchen.

Politics is always a hard one; youth is too. When you are younger, you may not be very diplomatic. As you grow older, you have to be diplomatic to manage a kitchen successfully. You are only as good as your team. If you don’t get the respect of your team, you can’t make the operation run smoothly.

What are the realities of working in a kitchen?

There is a bit of a reality check in this industry, which people have to face. It is sometimes difficult to get people to go into the industry and stay in it because once they see what it is all about, they discover it may not be the ideal job. You are working 10-16 hours a day, with hot pans and stoves, knives everywhere, and Chefs possibly yelling at you. There is an extreme amount of stress and your emotions have to be consolidated to make the most of it. Not everyone wants the life where you are working nearly every night, including holidays and weekends. I really want to try to promote people to keep going in our industry by easing them into it.

Do you think the industry has to demand long hours and that people have to make such big sacrifices to do this kind of work?

Currently, yes, but I think things will change. In Vancouver, people have to earn a living and pay their rent and the industry has to eventually realize they can’t keep treating people the way they have been and expect to get the same results. People simply won’t choose the industry anymore. Why would someone graduate from high school and choose a job where they are working for minimum wage, with crazy hours and conditions, when they could easily go into construction or an office and work Monday to Friday, get paid for overtime, and not deal with any yelling? Why would someone not choose that?

The industry will hopefully become a friendlier working environment. Unfortunately, the way older Chefs were trained keeps getting passed down through generations. In Europe and cities like NYC it is still that way – not that it is acceptable, but it is the way it is right now and you have to expect it when you go into it.

Do you know of any kitchen Chefs who value more of a balance in life?

There are a few, but not too many. I can only think of one, off the top of my head, and he’s not even in Vancouver. I think people are starting to change in Vancouver and mellow out a bit. A few have, but not many.

Does anything disappoint you about the industry?

Even back when my husband did his apprenticeship, cooking had the reputation of being the last choice of job for people who had little education. It was identified as a job for the “not so bright or talented” but nowadays the general public is becoming aware of just how much a Chef has to organize from start to finish. Few people appreciate it. The Food Network is starting to do a great job on educating people on all of these aspects. More knowledge will be spread about the industry; it is just a matter of time. It would be great if people could have a career-switching day. It would really open people’s eyes up to how much is involved and what the conditions are.

I remember, on the first day of class, we were told that Chefs are screamers. I said to myself,  “Chefs scream?” Some do. They scream, they yell, they throw things at you, and they can make grown men cry. At that time, I was lucky because they were more lenient towards female Chefs. I did encounter my share, however. Everyone just has to put in his or her time, and once I had my foot in, there was no way of taking it out. You really have to love it to stay in it. Sometimes I think you have to be a masochist if you want to go into cooking. There is no other motivation to make you do it. If I didn’t have my family, I would still be in the kitchen.

Are employers finding it hard to find and hold on to good staff?

Right now, there is only a small pool that employers can draw from. Competition comes into play. All experienced staff get a choice of where they want to work and they seek out better working conditions. It’s good because it forces Chefs to realize that they need to be up to par with other industries, treat their staff well, and pay them properly due to the hours and conditions. They have to be paid well to survive in a city like Vancouver where the rent is sky rocketing.

What is the best piece of advice a Chef has given you?

When I graduated, I got to work with one of the top Chefs, Michael Nobel, who used to be the Executive Chef at Diva at the Met in Vancouver. I remember him saying to me, “What is the point of having recipes and keeping them all to yourself? What is the point of not passing knowledge on, so it can be used and not lost? The best thing you can do is transfer that knowledge and teach people.” That stuck with me.

For people that are quiet or reserved, how would they manage the stress and pressure?

They need to learn how to yell. They have to learn how to yell to be heard. Don’t take things personally. What goes on in a kitchen is not personal – it’s just business. There are always going to be pitfalls but take those moments with a grain of salt. I remember questioning myself many times about what I was doing there, but it paid off in the long run. You do learn how to adapt to the environment.

Do you think the kitchen is for a particular age group?

The industry does not promote any sort of family life. It is more suitable for people who are young, single, can handle a lot of stress (mental and physical), and don’t have a lot of commitments. Younger people can put that time in. As you get older, you need time with your families, husbands, or wives. There are people, however, who love it and stay in it their whole career.

Is Vancouver ready for the 2010 Olympics?

I hope Canada changes foreign policy to bring in workers. There are not enough schools in Vancouver to train people properly for the industry. Eighty percent of the cooks I employ already have full-time jobs just so they can sustain themselves. They can only work so much.

Is there any advice you would give to students or people just starting out in the industry?

Kitchen work is a tough job. If you want to invest your time, you have to make sure you love it. If you don’t have that passion or desire in you, it is really hard to keep going. You have to love it a lot to sustain the conditions. If you don’t love it, it might not be for you. Master the basics too.

What advice can you offer to the Chefs out there?

I would ask them to understand the situation that is occurring in Vancouver with the economy and the way it is going, and to learn or try to appreciate what they have. It is probably not going to get any easier. People have to feel appreciated to stay on board. If a Chef feels they can work with, train, and mold a person, they should try to do whatever they can to keep them. Be diplomatic.

What is your favorite food?

Mac and cheese – seriously. I’m tired of foie gras and truffle oil. I like Kraft dinner in the microwave or instant noodles. When you touch and work with food every day, you want something easy. At home I will cook a gourmet meal once a month or so for guests. Other than that, I keep it simple.

Do you have a favorite culinary book?

Because of my biochemistry background, I love On Food and Cooking by Harold McGee. I like to know why something is the way it is. Also, my claim to fame is on page 84 of the last edition of Exploring Wine by the CIA. My photo is in there.

Once your kids are older, do you plan to get back into the kitchen?

Yes, but not full-time.

Would you ever consider opening up your own restaurant or food establishment?

No. If my husband and I were to open up another business, we would love to open up a school. My husband is an excellent teacher, and we both agree that passing on knowledge is very important.

There are many advantages to signing up with Cooks For Hire. They offer competitive pay rates, flexible schedules, training, and corporate discounts on equipment for their employees. If you are in the Vancouver area and would like to work in various establishments, give Cooks For Hire a try. This agency aims to satisfy all parties involved.

Tagged as: [ cooks culinary industry interview jobs ]

How Restaurants Fail - Lessons Learned From Reality TV

A lot of people don’t see the value in reality TV and, I agree, a lot of it is lowbrow entertainment. Of course, there are many who enjoy this guilty pleasure without admitting it – you know who you are. However, there are a few programs out there that we can actually learn from – really.

I enjoy watching Gordon Ramsay’s Kitchen Nightmares on the Food Network. His candid expression and simple observations of why a restaurant is failing teaches food industry workers many lessons. In the midst of trying to teach industry professionals how to improve their business, his program also enlightens the general public of the struggles restaurateurs are faced with.

The one rule he points out, in nearly every case, is that Chefs and Cooks have forgotten the basics. Somehow they get caught up in their egos, forget the fundamentals and the reason that they started cooking in the first place – because they got joy out of cooking and eating good food.

Why are so many restaurants, such as the ones Gordon Ramsay helps out, not preparing things properly and from scratch? Why do they get lazy and take short cuts? Problems appear to be no-brainers and it is strange they can’t see the importance of having a clean kitchen, a clean restaurant, solid communication between the front and back of the house, and a straightforward menu that uses local ingredients and solid cooking techniques.

We have all been to restaurants where their menu consists of too many dishes that don't make sense. I steer away from any establishment where they are preparing multi-cuisines and their menu consists of pages upon pages of choices. On the other hand, I also dislike when a restaurant has a limited menu where the descriptions are so pretentious they make you uncomfortable. Food that simply doesn’t taste great cannot be hidden by fancy presentation, descriptions, or hype.

A common theme in Gordon Ramsay's program is that the Chefs lose sight of what they like to cook and eat. They are catering to what they think people want and try to put their hokey spins on dishes. As a diner, my preference is simple. I like honest, consistent, fresh food, which gives me value for my money, and that is really hard to find. It is probably why I choose to stay home more often than not these days.

When trying to develop menus in school, a lot of us struggled with holding back and not being fancy. What we discovered was less is always more. One of the things I admire about Gordon Ramsay is his straightforward honesty. “Don't ruin good produce and local ingredients with fancy gimmicks. Good food will always sell itself.” It is probably human nature to gravitate towards always wanting to add more, as I find I need to constantly remind myself to keep it simple. I remember the Chefs at school saying people get carried away by trying to produce fine dining dishes before they can fine cook. Before aiming for the big wow factor, keep dishes simple and honest. Restaurants that uphold these practices are far and few between.

On this blog, I'm happily going to focus on the basics and share what I have learned with you. I will pay attention to and record important tips, so if I ever decide to open a business of my own, I can be reminded of the things I was taught in school and the tips from experts such as Gordon Ramsay. And people say there’s no value in reality TV

Tagged as: [ basics ramsay reality restaurants tips tv ]