Pocket Pastry Chef

Why you should not allow your gelatin set bases to sit out

2012-02-10T11:34:00.002-06:00

Culturing bacteria in liquid media has some drawbacks. Properties of bacteria are not

visible in liquid media and presence of more than one type of bacteria can

not be detected. Liquid media tend to be used when a large number of

bacteria have to be grown. Culture media are suitable to grow bacteria when the numbers in the inoculum is suspected to be low. Inoculating in theliquid medium also helps to dilute any inhibitors of bacterial growth....microrao.com.....

"liquid media tend to be used when a large number of bacteria have to be grown".....pastry chefs use gelatin with cream anglaise as base for mousse. The problem lies when creme anglaise is just "tempered" and not cooked all the way through to "a la nappe". A poor sanitation procedure of pulling out mousse bases from the coolers and letting it sit out for use all day encourages bacterial growth. Gelatin is a protein that bacteria can digest and with that, it becomes liquid, therefore bacterial growth will be at a level not safe for consumption. Also, gelatin will start to liquefy at room temperature

Fresh or Canned Tomatoes?

2012-01-13T21:47:00.000-06:00

Chef Mark Maasen, colleague and runner up of the First Sears Chef's Challenge of 2009 told me once that if you do not have a choice of usisng fresh homegrown tomatoes for your sauce, canned is acceptable. But, which canned tomato is most appropriate? The least process. Out with the paste, stewed tomatoes, and even crushed tomatoes. Least processed will be whole peeled tomatoes. Drain the juice out, seed and use to replace your fresh tomatoes.

Chinese truffles vs. French/Italian Truffles

2012-01-13T10:56:00.000-06:00

French, Italian truffles vs inferior Chinese truffles CBS did a newsarticle on the proliferation of Chinese truffles in France and being sold to fool customers that they are eating the real thing. Some great restaurants, on the other hand are being robbed for their valuable stock of the good kind. What to do, what to do...the French claim that the Chinese truffles are basically, garbage, removed of perfume and flavor. The reason: The French and Italian truffles are harvested by pigs and dogs and smelled when ripe. Chinese truffles are dug with picks and axes, with no regard for ripeness...The Chinese will learn soon enough....truffles for everybody....I myself prefer the chocolate kind.

History of Gingerbread

2012-01-08T15:15:00.002-06:00

Ttruth be told, gingerbread is neither German nor French. The history is Armenian, brougth to France by a monk who settled near Pithivier. With the Muslim invasion of the Iberian Peninsula and followed of course by the Crusades,the spice trade spread all over Europe, and in the 1400s were being made by Swedish nuns to aid in digestion. Some modern day books claim that gingerbreads were created as a diversion for kids while the parents party on New Year's eve, I had always conjured that the presence of ginger, cinnamon and sometimes cardamom had a great deal to do with overindulgence during the holidays, hence its popularity during Christmas

Red Egg and Ginger Party Cake

2011-02-13T15:31:00.000-06:00

French Macarons

2011-02-10T11:31:00.000-06:00

I have received emails from some people about frustrations on the production of macarons. I do not profess to be an authority on these delectable little french tradition, but I speak from experience.

There are several methods in the prooduction of macarons, some use the regular french meringue method while others prefer the Italian meringue method. Personally, the French meringue method is trickier but with better mouth feel than the Italian meringue method, which, to me, tends to be a little crispier and perhaps thicker skinned. The Italian method is however, beautiful and turns out thinner cookies.

There several things that I watch out when making macarons:
1. eggwhites are better separated aabout 30 mins before use, and at room temperature
2. if using a mchine, add the gr sugar soon after soft peaks. When doing it by hand, add sugar towards the stiffer side of the meringue.
3. perform the macarone method
4. let it rest for about 30 mins before baking in a slow oven

5. do not overbake.

Crowd Favorite Winner: David Hilo's Bicol Express

2011-02-09T11:35:00.000-06:00

David Hilo, student volunteer and representative of WOW Philippines and the Philippine Consulate despite a last minute sign up, won the crowd's vote as the best overall flavor and spiciness out of three competitors at the 2011 Chicago International Travel and Adventure Show. Bicol Express, a traditional favorite from the southern tip of the island of Luzon in the Philippines was altered a bit by this young chef to suit the American palate. David eliminated the shrimp paste and added tender slices of pork sirloin, used several varieties of hot peppers to achieve a balance of flavors and heat. Most of the heat from the peppers were trigeminal in effect and not shocking and off. Coconut is a staple of the dish and so is ginger and garlic. David also added some calabaza or squash to add color to his presentation.

David edged out seasoned Chef Dudley Nieto representing the Mexico Board of Tourism and Chef Sonita Roach representing Zara Travel from Tanzania. With his passion for food and desire to enrich his American upbringing with Asian cuisine and Philippine culture and traditions, how can he go wrong?

Fall Festival

2010-11-06T11:05:00.000-05:00

Student Services hosted a Fall Festival for the students with caramel apples, popcorn, punch, pumpkin carving competitin and a costume competition. All smiles on deck....

Make it easy......

2010-11-05T23:22:00.000-05:00

A co teacher was telling me about this one student who can't seem to do anything right in the Baking and Pastry kitchen. Since I have been working late nights in their kitchen, I was watching him and had casually said, "let me know if I can help you"...I can see in his face the desire to conquer baking, and the willingness to work on it. So, at some point I saw him struggling with marzipan carrots, and I showed him an easy-way technique, and this kid was so grateful and so proud that he actually overcame a what to him was such a difficult task.

Sometimes, we really have to acknowledge that the students of today have so much baggage that prevents them from learning the way we used to, and that we have to design easy-way techniques for them to acquire a skill set. We so easily get frustrated and expect our students to think for themselves, but we don't teach them how....

The real awards of teaching is when these students come to you, so grateful for the tiny little time you spent with them.....

Freddi and Marshall's Cake

2010-10-26T21:58:00.002-05:00

Former Vice President of Academic Affairs Marshall Shafkowitz married Freddi Press in Chicago in a beautiful ceremony Saturday, Oct 23. I designed an all white cake for the couple using different heights and textures for each tier. Pulled sugar flowers added to the simplicity yet, elegance of the very tall cake.

Free Hands On CupcakeWorkshop

2010-10-26T21:29:00.002-05:00

Every month we select a theme for a free hands on workshop I conduct for my Baking and Pastry Club for our students. October was cupcake month. We used several media for frosting and decorations...from buttercream, ganache,modeling chocolate, marzipan, fondant, royal icing...here are some pictures

Salt

2010-10-19T23:55:00.001-05:00

http://www.youtube.com/watch?v=To1bkCj4khg&feature=related

Salts

2010-10-19T23:43:00.001-05:00

http://www.youtube.com/watch?v=5de7tXxhNhg

Cold Pressed Oils

2010-10-19T23:31:00.000-05:00

http://www.youtube.com/watch?v=-7NEJdJTUcY&feature=related

The Milling of Sugar Cane

2010-10-19T23:30:00.000-05:00

http://www.youtube.com/watch?v=MIgavNuBRRA&feature=related

The Milling of Flour

2010-10-19T23:28:00.002-05:00

http://www.youtube.com/watch?v=0gITBy-N6X0&feature=related

Nicholas Lodge on Massa (Albert Uster's Rolled Fondant)

2010-10-06T22:56:00.000-05:00

Nicholas Lodge, now spokesperson for Albert Uster's Massa line just ended a roadshow using the Americana line of Massa. Chicago was the last stop for his demonstrations showcasing the amethyst Americana Massa. Nicholas Lodge is an expert demonstrator...his work is clean, precise,detailed, and he does not hold back on useful tips for the professional or the student. There were several useful tips tonight including gathering inspiration from current trends in fashion, home decor, paint colors, magazines, flavor profiling of cakes, frostings and coverings. He also talked about the different ph of fondants and other pastes that affect colors, the use of mold putty for making quick fondant or50-50 molds ...Interesting was his explanation of non-toxic and inedible...There were several key points that I totally agree with, like heavy use of vanilla and other flavors that make profiles confusing, the advantage of using both water and fat soluble food colors, but, at the same time extremely proud that we cover most of these things in our cake decorating classes.
Also, part of the Albert Uster collection is the newer Orchid line of chocolates, it is 1/2 the price of what we use at school (Felchlin), and there is reason for it......Sorry, for the lack of good pictures, and although I admire Nicholas Lodge, it is not one of his best ...

L'Atelier de Patissier: Cupcakes

2010-10-01T21:48:00.000-05:00

Hands-On Workshop for October was cupcakes. 17 Baking & Patisserie students,1 Cuisine student, and 2 alumni attended the free monthly workshop. I demonstrated the different media used in covering cupcakes, fondant, pate a glace, modeling chocolate, buttercream. I showed the different texture mats and rollers that are quite popular, also showed some of the preprinted fondant sheets that can be "glued" to rolled out fondant for a custom look. Different finishing techniques were employed, in addition to different decors or garnishes. We piped, shaped, colored, and hada ball....

Jim Henson's Fantastic World At the Museum of Science and Industry

2010-09-26T16:40:00.002-05:00

After last year's work on the White House, we've been asked again by the Museum to create some cupcakes(600) to celebrate and commemorate Jijm Henson's 74th birthday in conjunction with the opening of the Smithsonian exhibit of his work at the Museum of Science and Industry. I, with the help of several students created 13 muppet characters out of marzipan, rum balls (without the rum), royal icing, buttercream, and pastillage . Kermit, Miss Piggy, Elmo, Oscar, Ernie, Bert, Cookie Monster, Beaker, Rawlf, Big Bird, Dr Honeydew, Grover, the Swedish Chef all shared equal billing at the event. Mrs Jane Henson, Bonnie Erickson, ArthurNevelle (?), some directors from the Smithsonian, the president of the MSI and Chef Santicola, ChefCorrado, Karine Slyman, John Montanile and Tom Beckman were also present. Many studentds came to repesent the school and hand out free cupcakes to the children present.

Pumpkin Harvest

2010-09-26T16:23:00.002-05:00

I have never grown a pumpkin ever,and one day, while inspecting the garden, I was surprised by one almost ripe pumpkin..We harvested a few days ago...there is another one though, but it is on the other side of the fence...we will have to get 2 ladders to climb to the other side of fenced but otherwise vacant lot. What a waste...this lot sits empty and overgrown and it is so easy to plant vegetables that can be donated to the food pantry

Great Finds at the Green City Market: Lincoln Park, Chicago, IL

2010-08-25T17:19:00.000-05:00

My class got done earlytoday with their cookie practical so I was granted permission to take them on a field trip to the Green City Farmer's Market. It was probably less than 2 miles from school but parking was hard to find...we probably should have taken the train.....

I was not impressed with the new varieties of melons that were quite bland and flavorless. The colors were beautiful, but that was about it. I found a great collection of cucumbers at one stall, which by the way, I have growing in our school garden, including the beautiful lemon cucumbers. I am also proud to say, that we have most of those herbs in our small garden, from the lemon grass, to the sage, different varieties of basil and thyme, the different mints, lemon balm, bergamot, garlic chives, chives. I also enjoyed the assortment of grapes at one store, especially the jupiters. The local cheeses were also generally good, the tofu place was outrageous, and I am really not into raw grass with tofu. I love tofu, just not pureed into a nasty green. I probably expected to see more flowers, being an avid gardener myself...but aside from the annuals like cosmos and glads, the flowers also were not a show stealer.

The class, however, had a great time...it was a beautiful day at the park...

Wedding Cakes: Sarah Berridge

2010-08-21T17:16:00.001-05:00

I owned a bakery for 10 years and I made wedding cakes every weekend...not that I am burnt out, I am just happy and contented with sharing what I know about the business and production of wedding cakes....but, once in a while, I like to practice. This is Sarah's cake. Sarah is one of our Admissions Rep at school. Her reception is at one of the trendy loft-style reception sites in the downtown Chicago area. Her cake is a 4 tiered traditional with assorted flavors for each tier. The fondant is made from scratch, the flowers are hand molded gumpaste cymbidiums. Simple, elegant.

ICES Convention San Diego California, Aug 12-15

2010-08-21T17:00:00.002-05:00

Spent just a little over 2 days in beautiful San Diego to attend the ICES Convention at the Town & Country Resort. Received 2 pins and a Certificate for my Display and Demo. I did a demonstration on pulled sugar flowers for wedding cakes. My class was completely sold out, and I personally tried to get tickets to my own demo for some friends I met at the convention. They won't give me any, I was told, it was soldout to the maximum number of attendees, and they even had to change my room from Royal Palm 4 to California, the biggest demo room. I was very happy with the turn out, and also how comfortable I was at the demo. I showed fellow cake decorators from all over the world how to pull calla lilies, Japanese anemones, roses, peonies and also cymbidium orchids, in one hour. I had an awesome response from the attendees. I also am very appreciative of the help I got from some vendors including Caljava for the Fondx, Cake Play for the greatest new product at the convention, isomalt sticks for your glue gun, NY Cake and Baking Supplies for the silicone leaf molds, the Town and Country Chef and also their Exec Pastry Chef for loaning me a propane tank for my torch (can't fly with one). Also,big thanks to my friend and CMSA Jing Palasigue who acted as my assistant and my former student Jaimee Park who helped me with my prep.

Update: Le Cordon Bleu Chicago's Organic Garden

2010-06-13T19:49:00.005-05:00

Where is the garden: the Vegetable Garden is North of the Main Building on Chestnut, downtown Chicago, just right along the property fence. The Butterfly Garden is just outseide Admission's windows, right alongside the building wall.

What is the purpose of the garden: to show students the connection with food, how it grows, how it is used and how it is used to nourish lives.

What grows in the garden; the vegetable garden this year is much more mature than last year, its first year. The mint as expected has prospered, the oregano is half my size, and the chives have so much bloom, I have lost track (I always know how many buds my plants have) The thyme, has not stopped, the lemon grass, the rosemary, the sage, are all spritely. The broccoli has dropped seed and is as healthy as can be, the rapini has sown anywhere and everywhere. the chard is colorful, the tomatoes look promising, the onions on its way to making everybody cry...The peppers seem a little slow, the squashes not quite happy with all the rain and clouds. The green beans doing better than expected, the yard long beans, and the basil are perhaps waiting for better weather. The peapod is a surprise, perhaps due to the cold weather. I was late spreading the coriander and the dill, but saw that it is better late than never. There are eggplants, tomatillos, and a lone sunflower.

The butterfly garden, offsprings of my own home garden, may be healthier than their brothers and sisters due to a sunnier and a more manageable location.

For the Love of RMHC

2010-06-13T19:24:00.000-05:00

The Ronald McDonald House of Charities, CEC's partner charity, wants to build another "House" in the Chicago area and has enlisted the help of Cordon Bleu Chicago to help raise funds towards the effort. This special night saw the presence of Lovey Smith, Chicago Bear's Head Coach and his wife, together with Gary McCullough, CEC President at our beloved restaurant, Chataigne. Also in attendance was Lloyd Kirsch, School President, while Chef Marshall, headed faculty and students in the kitchen...

How does our garden grow?

2010-05-12T20:58:00.001-05:00

what's growing in our school organic garden? The oregano is looking mighty healthy, and who ever doubted that the 4 different kinds of mint will come back? Both the German and lemon thyme are vigorous, the sage is a surprise. In my home garden, I have a problem with the sage coming back, but at school, the flower buds on the sage is almost as plump as a pine cone. The chives have over a hundred flowers and does anybody want some arugula and rapini? The broccoli dropped seed a million places, and the tomatoes, too...what kind they are, you will have to wait until fruit time. I had about 12 different kinds last year, hopefully, it is the chocolate cherry, which was absolutely delicious....

The butterfly garden is happy to be back, last year the yellow finches were all over the purple coneflowers, perhaps this year, we will welcome the hummigbirds as well. Remember though, this is just our second year. Students who helped us last year have sown their seeds elsewhere and we wish them well but sad they have not seen the fruits of their labor. We miss them as well. And as you see, it is not just a garden of flowers and greens, but friends as well...

Pictures to come......

Lemongrass (Cymbopogon)

2010-05-07T18:57:00.000-05:00

Lemongrass: easiest thing to grow.....I buy lemon grass from the grocery store, choose the greenest one I can get, snip off most of the stem (use it) leave about 4-6 inches...soak it in water, in about 3 weeks, I will have enough roots to transplant them in a pot or the vegetable garden.

Lemon grass is not only useful as flavoring, tea, perfume, pesticide, preservative, or relief of respiratory illnesses, in 2006, a study conducted in Israel claimed it also has anti-cancer properties.

L'Atelier de Patissier: Purse Cakes

2010-05-07T17:20:00.001-05:00

Every first Friday of the month, my club meets to work on a special project...this month, we decided to make purse cakes. For a couple of hours today, we made fondant, and shaped yellow cakes to simple but cute purse cakes. I pre-made some handles and buckles from pastillage and there were also some leftover flowers from my cake decorating demos that were used for decorations..The students were also allowed to take home the cakes to celebrate Mother's Day

These hands on workshops are open to both baking and pastry and cuisine students.

Omar Martinez

2010-05-03T22:04:00.000-05:00

Friend of Le Cordon Bleu Chicago and Food Netwoork Challenge star Omar Martines came to school to work with our students on chocolate and plated desserts. Few things I learned from him today is adding tapioca pearls as texture on plated desserts. Omar was also working on a chocolate showpiece for some VIPs featuring appliances.

Cake Decorating: Passion Shows

2010-05-01T23:01:00.001-05:00

Avatar Cake Competition

2010-05-01T22:48:00.003-05:00

Two students, one with less than a week prep,competed in the Pastry Chicago's annual cake competition. Estelle Agena, and Amber Rose Valdez wanted to try their hand on competition and they won 4th and 5th place. I was not able to take pictures of Estelle's cakes atschool and the poor lighting at the venue did not do justice to her cake, but here, anyways, are pictures of their cakes....

Amber Rose Valdez

some pictures of the other entries:

100 Years of Scouting

2010-05-01T22:25:00.003-05:00

Ed Rundle,a colleague from our corporate offices had called the school about the possibility of donating some cakes for Pack #302's event.to celebrate 100 years of scouting, the centennial year for the Boy Scouts of America. I had committed to this event early on without really knowing what I was supposed to do. In my head, I had decided on a theme and several tiers of dummy cakes. I realized,a week before the event that Ed Rundle had wanted a sheet cake and some baked goods for an auction. So, additionally, we went ahead with the cake as practice for my students and baked a fresh chocolate and yellow cake, and wrapped Harlequin Roulades from my Cake Assembly class for the auctions.

When I walked into the gymnasium with the large tiered cake, the adorable boy scouts where oohing and aahing at the cake, and an email from Ed stated they were so happy with the cake they have passed it on to the district BSA for use in a May event. The auction of the Harlequin roulades also generated about $200 for their troop.

Philippine Markets

2010-05-01T22:06:00.001-05:00

A trip to Manila during spring break to reminisce smells, taste, sounds and feels.A side trip to Seoul to visit a former student who opened a bakery in a trendy downtown Seoul neighborhood, and a stop in Los Angeles to have dinner with a chilhood friend. All these in a few days got me exhausted and a lingering cough to this day.

Buko: fresh young coconut, refreshing, healthy

Kamias: souring agents for many Filipino food, including sinigang and paksiw

Philippine Avocados, Mangosteens and mangoes

But of course, the Philippines will have their own version of the ever popular cupcakes

Duhat, very similar in appearance to a cherry, but totally different in taste and is a member of the Myrtaceae

Shopping For Flowers

Shopping for Fish and Meat

and finally, at last, the beaches.......

Sadly, I left my camera at home in West Chicago and had to give my borrowed camera back to my sister...so I do not have pictures of Korea other than those in my Tracfone, and they are impossible to retrieve.

Spring Bake Sale 2010

2010-03-23T08:30:00.001-05:00

Pastillage Easter eggs filled with chocolate bonbons, decorated cookies, assorted chocolate bunnies and eggs, macarrons, souffle cookies, tool and equipment garage sale...all on sale...to benifit the Garden Club...

where.....Le Cordon Bleu Chicago Mezzanine Foyer, March 23 -24 10:00 am. Please bring cash..

Changing Lives Through Education: Commitment to Excellence Conference 2010: Fajardo, Puerto Rico

2010-03-17T20:48:00.000-05:00

The El Conquistador Hotel was the site of the 2010 CEC Commitment to Excellence Conference. Six members of the Le Cordon Bleu Chicago, representated Management, Faculty, Admissions, Finance and and Career Services to the 4-day event highlighted by the attendance of Gary McCullough, CEC President, and William Bennett, former US Secretary of Education. The conference pointed out the importance of not just the business metrics but more significantly student outcomes.Most meaningful for me was learning about the other SBUs that comprise the entire CEC Company. Before the conference, I did not know who AIU was, nor Sanford Brown, or Instituto Marangoni or INSEEC. There is hope that a better realationship and company pride is fostered because of these meetings.

Another highlight of the conference was the culmination of weeks of practice of Oprah's Mob Dance presented by our very own SBU Culinary. Anna Vasquez led the entire team in our performance of the dance to the Black Eyed Pea's I Gotta Feeling. We rocked. The crowd was so surprised with the presentation that we were given a standing ovation. People talked about it til culmination of the conference.

The Beach Olympics was also exhilirating, competitive, but all for fun. I could have died of laughter from the coco loco game. Everyone complained of body pains and muscle aches day after the event at Seven Seas Beach not far from the hotel.

Fancy dinners, great people, awards, you think you do a good job, but you meet some of the best in your field, and you are humbled....

Chicago Foodservice Managers Club

2010-03-17T20:18:00.001-05:00

Two students: Kiki Chritophalos (Culinary) and Tiffany Helms(Baking and Pastry) were awarded scholarships by the Chicago Foodservice Managers Club during a dinner banquet held at the corporate headquarters of Eli's Cheesecake. Chefs John Montanile and Mike Salzinki were present with the students at the award ceremonies. To showcase their skill, Kiki prepared a few hundred hors d'oeurves for the invited guests and Tiffany selected a variety of petit fours for her sampler. As always, our table was the best, thanks to flower arrangements by Chef John.

Chocolate Bacon Bar

2010-01-31T18:33:00.002-06:00

http://www.time.com/time/video/player/0,32068,6807851001_1870752,00.html

Chocolate vs the Drug Lords: Peru's move from Coca to Cacao

2010-01-31T18:32:00.000-06:00

http://www.time.com/time/video/player/0,32068,6807851001_1870752,00.html

Cacao Farmers

2010-01-31T18:22:00.000-06:00

One of my goals of retirement is owning a farm in my home, the Philippines, specifically, cacao trees. Cacao trees are easy and fast growing. They thrive under taller trees and can be productive only after 5 years. They also produce pods all year, and there is always a market, domestic or international. The World Cocoa Federation is well represented in poor countries all over the world. It encourages small farmers and coops to grow trees and they also provide resources for interested governments and farmers.

Chocolate vs the Drug Lords: Peru's move from Coca to Cacao

2010-01-31T18:14:00.000-06:00

Chocolate vs the Drug Lords: Peru's move from Coca to Cacao

2010-01-21T11:42:00.005-06:00

Le COrdon Bleu alumni and students participated in the Disney on Ice Let's Celebrate.....Cake Competition held at the United Center on Wednesday, January 20th. Our students, Diana Alicea-Cuevas(Cafe 757), Jesus Renteria(La Baguette Bakery), Aireen Dungca and Kim Schuster chose the theme Let's Celebrate.....Chicago Culture and Food....The participants were given a three tiered 16", 10" and 8" cake that was buttercream frosted, and technically, no rules other than you have to finish the cake in 1 hour and 45 minutes.and of course, Mickey has to be present. Of all four culinary schools that participated, our team was the only one who took the cakes apart, slipped an aditional 12" tier in between, covered the cake with fondant and assembled it back on a totally new and covered board. Each member of the team was assigned a particular task, having met only 1 full day. Diana created all six Disney characters, Jesus created the Chicago community arches, Aireen made the flags, Kim created the Chicago skyline. the Mulan dragon was also an added feature that Jesus created on site. The group also met at school the day before the competition to finalize their design and go over their game strategy.

The competition was a charity event to honor each school's chosen charity. The Le Cordon Bleu Chicago has an ongoing partnership with the Ronald McDonald House Charities of Greater Chicagoland and Northwest Indiana, and it was amazing to see our partners and their families come and join us in the competition. The kids were cheering our team and were so proud of the cake that the students created.

Clearly, our students' cake had an edge over all the other competitors. They were organized, methodical, their cake was very creative, well constructed, colorful, and "very Disney". Excellent job.....

One Celebration Marks Two Milestones

2010-01-18T16:17:00.003-06:00

January 14 officially marked the Cooking and Hospitality Institute of Chicago's name change to Le Cordon Bleu College of Culinary Arts Chicago. It also celebrated the partnership with the Ronald McDonald House Charities of Greater Chicagoland and Northwest Indiana as our official charity. Over a hundred reservations to the "friendly" chef competition/dinner/silent auction were placed. Chefs Stephanie Izard, winner of the first season of TOP CHEF, Ron Aleman, sous chef at Aria, and Radhika Desai, all LCB alumni graced the event. Also present were guests from the Ronald McDonald House Charities, CEC Corporate and some of our very own staff. Over 30 students volunteered to help with the event, and almost everybody in the building got involved...

Ready for a Change?

2010-01-06T11:25:00.002-06:00

The Cooking and Hospitality Institute of Chicago is shedding its name. In a few short days, we will be officially called the Le Cordon Bleu College of Culinary Arts-Chicago. Signs on the front facade are coming up, and it will be as bright as our future chefs. The well lit name, we are told, will be visible from any building facing west in the downtown area. We are in the process of removing old logos and signs. There are events happening to mark the name change including a tickets only dinner/competition prepared by Ron Aleman and Stephanie Izard.

Come and check out the new images.....

Heritage Prairie Farms

2009-12-19T21:19:00.002-06:00

Nate Sumner, California Culinary Academy Alumni, which is part of the Le Cordon Bleu North America system, was the guest speaker for the final In-Service Faculty Meeting of 2009. Nate is Assistant Farm Manager for Heritage Prairie Farms, an organic agricultural enterprise 2 miles west of Randall Rd on Roosevelt, in the eastern part of Elburn, IL. Nate brought with him samples of microgreens still being harvested late this time of the year in covered but unheated grreenhouses. He also talked about other varieties of greens still on the farm that are getting sweeter as the weather gets colder.

Nate started his first garden on the roof top of his Wheaton apartment, and now manages acres of land that supply vegetables to some of the top ranked Chicago restaurants including Alinea and the Chicago Marriott. He explains that he is able to connect with some of the top chefs because of his kitchen background and ability to speak and understand their language. He pointed out that each of these chefs have specific requirements for the produce for their restaurants and the economics and dynamics of satisfying each and everyone of them.

And would you actually think I will let him go without asking the ever important question of bringing students for a field trip and possible taste tasting of heirloom tomatoes, and possible getting some of their extra seedlings? Wait til the summer of 2010.

2009-12-12T08:27:00.000-06:00

http://www.youtube.com/watch?v=rDJjiEzJMZc&feature=related

Gingerbread House Recipe

2009-12-05T17:16:00.001-06:00

Gingerbread Dough
28 ozs bread flour
2 tbsps cinnamon
2 tsps ginger
1 tsp cloves
1 tsp nutmeg
(if you want your gingerbread lighter in color, reduce spices)
1 tsp salt
8 ozs corn syrup
8 ozs molasses
(if you want it lighter, reduce molasses, increase corn syrup)
10 ozs brown sugar
8 ozs shortening
(if you are making cookies, you can substitute butter)

Combine corn syrup, molasses, brown sugar and shortening in a sauce pot, and warm just until the shortening is melted. Transfer warm liquid into a mixing bowl, and with a paddle, mix in dry ingredients. Mix until well blended. Pour dough into a parchment lined sheet pan or silpat. Cool for several minutes, sheet out to about ¼ inch thick, sometimes thicker, depending on your structure. Chill in the refrigerator overnight. (Tip: after cutting your templates, you can bake your pieces halfway, pull them out of the oven, re cut the pieces using the original templates. This will insure that your sides are all straight and lined up)

White House Gingerbread

2009-12-04T19:17:00.006-06:00

Channel 5 called it magnificent.....Kathy Brock of Channel 7 said she had made gingerbread in the past, but nothing like this..it was soooo cool that our gingerbread made it to the Prime time news channels here in Chicago.

The house took 10 days to build. I started the construction by mixing, with the help of some students, the gingerbread, I figured, I will leave it out all weekend to dry after rolling them out in sheets. The same weekend, I drew the templates from gift wrap paper, it took all of 2 days to measure and cut the templates. As soon as I got back to school that Monday, I cut the templates with Dan's and laRissa's help, and also organzed my volunteers into making wreaths from Lifesavers, Topiaries from lollipops, evergreens from tuile dough, poinsettias from royal icing, trees from tempered chocolate. people from marzipan...George from Engineering went to Home Depot to get the boards. Cutting was a little tedious. We baked the gingerbreads halfway, took them out and trimmed them exactly to the size of the templates so all the pieces will fit like a puzzle. After baking, we covered all the pieces with rolled fondant and poured isomalt in all the windows for the glass effect. Then, we assembled. We also used isomalt for glue, and made sure it was quite thick to hold the house together. We have to drive about 8 miles to the museum.

We did the assembly in stages as I was teaching 2 classes and only had several hours after classes before my feet started giving up on me. Oh, and by the way, there was the holiday weekend in between, so I kind of took a few days off for cooking our turkey and Black Friday shopping.

The week after the Holiday weekend, we concentrated on finishing.....roofs went up, covered with fondant, windows were trimmed, lights were installed...a lot of work. We finally took the house to the museum all in one piece in a rented van. We did all landscaping on sight. I talked to Angie, our purchasing manager, no matter how much you work, your vision is only in your head or on paper, you never really know if the colors and textures will work, or if it will hold up. At about 5:30 pm Thursday, we were done......and it was sooo cool.. we made everything come to life..

Today was the unveiling and everybody was so proud.

Jim Zweifel: Creator of the White House Replica

2009-11-19T20:03:00.003-06:00

Last week, I got an email inquiring if I was interested in constructing a White House Gingerbread Replica for the Museum of Science and Industry. Without really thinking of the work involved, considering there's only 2 weeks of work days left, I agreed.

I have since, met with Mike Foran, Publicist for the museum, Anne Rashford, the Director of temporary exhibits and events and the creator of the White House Replica hinself, John Zweifel. This man's work is amazing. From the photos on the walls, to the pots and pans in the kitchen, to the lawn furniture and settees in each of the rooms, you have to see this exhibit. The replica itself, although called a miniature, is not...it is about 20-25 feet long and maybe 10 feet deep. The house, including several treasures from the White House is on temporary exhibit at the Museum and will open tomorrow and run until Feb 2010.

Fall 2009 Graduation

2009-11-15T19:01:00.004-06:00

Danny Davis, US Congressman representing downtown Chicago and the surrounding areas was guest speaker at the 2009 Fall Graduation. Mr Davis' motivational poem about a builder inspired the students as they move on the application side of their skills and knowledge. Recipient of this graduation's frying pan award was Nancy Carey. Reception after the ceremony was in the atrium outside the Grand Ballroom of the downtown Chicago Marriott. Food has been consistently improving, let me tell you....

International Caterer's Association Conference, Cooking and Hospitality Institute of Chicago, Friday Nov 13

2009-11-15T18:37:00.004-06:00

The regional conference of the International Caterer's Association was held at school this past friday with attendees from all over the US. Theme for this event was Me and My Chef. The South Campus was used for the Continental Breakfast prepared by the Baking and Pastry Department with pastries from the breads class, mostly croissants, pain au chocolates, danishes, palmiers, and muffins and scones from the cuisine classes. Lectures were also held in the South Campus. For lunch, the attendees moved over to the North Campus for a beautiful set up of fresh celery root and apple salad, short ribs, paella, buffalo, smoked duck breast, red and yellow beets with some kind of goat cheese dip, kimchi, a kind of curry....Meanwhile on the other end of this presentation was the all important sweets table from petit fours made in the basic patisserie class. I was asked to quickly make a sabayon for the fresh berries. I made a kirsch sabayon instead or your regular white wine and stabilized it with a little gelatin and piped it in verrines ordered for the event. And to add color to this fall event, I picked all our flowering cabbages and kale from the CHIC garden , and the lone sunflower left uneaten by the birds, and also some flowers from the broccoli. Chef Montanile had ordered some gourds for the table and a huge arrangement of roses graced the sweet table. The event continued on with more lectures...and ended about 4 pm

What's Going ON at CHIC?

2009-10-29T19:00:00.003-05:00

It's been quite hectic around here...we have changed from a 1 year program to a 15 month program, 4 days a week. This week is especially busy...we had a Dinner Tuesday night to benefit the scholarship program, a Governing Board meeting Wednesday, a Pumpkin Carving Contest the same day, with games, tasting contests, free popcorn and caramel apples. Thursday we had a Bake Sale to benefit the Knowledge Bowl Team and Thursday night, a reception for the release of Entre Amis, the CHIC magazine. In addition, we've had a few job fairs in the atrium, all in a week's time.

Ronald McDonald House Charities' Plane Pull

2009-10-03T23:32:00.003-05:00

The Ronald McDonald House will hold its Southwest Plane Pull Fundraiser today Saturday at the Midway Airport. CEC has a team of twenty that will try to pull the Southwest plane the fastest. Each person on the team was supposed to raise $200 for RMHC's mission of improving the health, well-being and education of all children. We were asked to create a cake to commemorate the event. My former student Lulu Castellanos, and current students Cesar,Veronica Gonzalez, cuisine student Manny came on a non school day to help. Thank you so much.

Circus Cake: tips on creating

2009-10-03T23:21:00.003-05:00

I try as much as possible to do some cakes every year just to keep up with my skills. This cake was made for my cousin's daughter's first birthday. I used marshmallow fondant to cover the layers. The hard part was choosing the color combinations. I did not want it to be too bright and loud, but at the same time interesting to a little girl. I also always to remind myself to roll the fondant thick, to make enough fondant so I don't skimp. Color the fondant when making it so that it is easier to incorporate te food color, , and try to color as much as you need in one time, because sometimes, you cannot replicate the color. Some people use shortening on the table or plactic mat, but I prefer cornstarch, but you just have to be careful you do not use too much

Cake Parade

2009-09-25T19:36:00.003-05:00

The students of my PBK 170 Cake Assembly finished their 6 week course on cake assembly with a Cake Parade final practical. They were each asked to produce 3 cakes, 2 of their choice, and 1 a black box. Chef John Montanile helped out with the set up and Llyod Kirsch and Marshall Shafkowitz welconed guests.

The pictures don't do justice but the cakes were beautiful.

Update: CHIC Garden

2009-09-23T22:22:00.004-05:00

The season is coming to an end but we are still harvesting green zebras, sunsweets, supersweets, cherry, chocolate cherry, arkansas traveller, white eggplants, lots of hot peppers. The basils are still plentiful, the rosemary, oregano, thyme, lemon grass, chives, garlic chives, are all so healthy. The broccoli raab has reseeded and so has the arugula. The perennial garden is in colorful bloom, the celadine poppies have come back and the echinacea is going to seed, which makes the finches quite merry.

lessons learned from our first year will hopefully make for a better next year.

2009 Adobofest

2009-09-16T17:14:00.002-05:00

This is the second year I have been invited to be a judge in the annual celebration of the Philippine National dish, the adobo. This year is special because the sponsor of the fest, the Filipino American Network is teaming up with Gawad Kalinga, a Habitat for Humanity style group to raise money for the poor in the Philippines. Attendance to the show has multiplied exponentially and it is great to see the interest in promoting traditional Filipino food and culture and see the young kids just totally embrace their heritage.

This year also, I was so proud to sit on the judges table with two former students, Ron Bilaro,now a well known TV personality through out Filipino communities worldwide and Paolo Nicolasin Escobar who finished his externship and will continue on as a lead cook in Valencia Spain. It gives me great pride and joy to see students succeed.

CEC and The Ronald McDonald House Charities

2009-09-11T19:43:00.003-05:00

CHIC sponsored a movie and dinner event to support the activities of the Ronald McDonald House. In conjunction with the release of the Julie and Julia movie (Julia Child of course, one of the most popular Le Cordon Bleu graduates), Chef Marshall, Chef Corrado, myself, several students prepared a dinner similar to Julia Child's final Practical at the famed French school. Chef John created the dessert, Lloyd Kirsch was Dining Room Manager and Karinne Slyman, Head Captain. The dinner raised quite a sum of money that was donated to the Ronald McDonald House Charities of Greater Chicagoland and Northwest Indiana.

To honor the check handing, we made a cake made to look like the real one, complete with Chef Marshall's forged signature. The cake was then delivered to a Ronald McDonal House in the area for the kids and staff to enjoy

Rachel Ray's Block Party

2009-08-24T21:39:00.002-05:00

Where: Corner of Sheffield and Waveland, the block that surrounds Wrighley Park, home of the Chicago Cubs

When: August 19, 2009

Why: Rachel Ray's Talk Show's Season Opener to be aired Sept 15, sometime

Update: CHIC Organic Garden

2009-07-31T21:00:00.004-05:00

Chef John Fuente and his students are totally "digging" the garden. Chef's students prepared a squash blossonm stuffed with bleu cheese and served withtomato coulis...he also used cucumbers and herbs freshly harvested from the thriving garden...Weather has been great and cooperative,but the bunnies are a little too aggressive. I had to resort to some homwgrown concoction of cloves, cinnamon to ward them off.

ICES Convention St Charles, Illinois

2009-07-31T20:21:00.005-05:00

Late last year, Mark Seaman, who served as one of the judges for our Gingerbread Competition asked us to lend a helping hand in the construction of the Illinois show cake for the International Cake Exploration Society. I immediately agreed, and Mark delivered the fondant, styrofoam and wooden board for the project. We started working on the project in February, I believe, with the help of a lot of students. This week, the annual convention started at the Pheasant Run Resort and will continue on until Sunday, Aug 2. We also helped set up the tiers, made hundreds of rocks, wrapped black eyed susan stems, cattails, served as gophers, and whatever necessary to finish.

The tiers were designed to represent all of Illinois, from the corn fields, to the violets (Illinois state flower)to the Elgin Joliet train line, the jazz instruments, the Fox River, the prairie landscape, and the Chicago skyline.

Take Your Daughters and Sons to Work Day

2009-04-24T07:33:00.002-05:00

The Cook County Circuit Court Clerk's Office asked us to do a demo on the Take your Daughters and Sons to Work Day. We had about 60 4th to 6th graders attend the cupcake decorating demo on the 10th floor of the Daley Center on Randolph, downtown Chicago.

Mary Anselmo and Aquila Thomas were in charge of the event and helped us through the heavy security of the building with some of our not so police friendly tools.

The Kids all had a great time even if they were not particularly fond of the Swiss buttercream.

CHIC Garden Club Bake Sale

2009-04-21T12:37:00.005-05:00

For the students, by the students, of the students.....continuing to be self reliant and understanding the need for financial responsibility and sustainability, the CHIC garden Club conducted a fundraiser to help establish the garden on the north end of the building. The students, instructors, with the help of Chef Juanita's angels, produced, wrapped and bagged, sold and marketed cookies, easter bunnies, cupcakes, baguettes and dinner rolls, etc....

It was a tremendous success, way beyond our expectations. We had hoped to make at least $300 to cover topsoil, compost, seeds, bone meal, blood meal, chicken wire (vs the rabbits) and white picket fencing. And we made $850. We were kidding around that with this money, we can hire a landscaper....just kidding.

CHIC Urban Parking Lot Garden Paradise

2009-04-18T16:18:00.007-05:00

Groundbreaking

Armed with shovels, spades, rakes and ready for action muscles, instructors, staff and students broke ground for what should be a promising organic culinary garden. Mixed with a butterfly sanctuary, the garden is being dug up right in the middle of what once was one of Chicago's toughest neighborhoods, in the CHIC parking lot, now CHIC, hip and very urban.
After digging for a while, we soon realized the muscles were not ready for the very thick grass on the north side of the school, and we ran off to Home Depot to rent a rototiller. The garden right under the admissions window was a breeze, but the other side across the way was really tough, so we decided we will cover it with about a foot of topsoil to kill the grass. This area gets full sun and this will be the vegetable garden. We plan to install at least six different tomatoes, six types of basil, at least 4 kinds of peppers, zuchini, cucumber, beans, oriental vegetables and but of course, thyme, rosemary, sage, oregano, some mint. I am even trying to get roots on a store bought lemon grass.
After the back breaking hard labor, Chef John bought the group some Bari subs and Chef MIke brought some soda.
This week, we will amend the soil with store bought topsoil, some manure from the horse farm , compost, peat moss and perhaps some bone meal or blood meal. for some slow released food. BY next week, we hope to plant.
Thanks to evrybody who came and participated. Bill Mustari, Chef John with Matthew, Michael and Alexander, Chef Mike Skufca, Emily Johnson, Sala Schweiger, Tabitha tattone, Daniel Crum, Andrew, Gerry McCarthy

ACF Central Regional Conference

2009-02-22T18:13:00.003-06:00

Le Cordon Bleu North America is a sponsor in this year's ACF Central Regional Conference. Chef Christian Faure, MOP, flew in from Ottawa just for the ocassion. I was given the honor of introducing him. Here wasmy little speech:

Good Morning. Welcome to the ACF Central Regional Conference.

Our guest this morning, Chef Christian Faure started his interest in Cooking and Baking at an early age of 6, preferring to hang out in his mother’s kitchen than playing with the neighborhood kids.

Chef Christian started his apprenticeship at age 14, started competing at 18 and soon after earned his position as chef de station at the House of Dallayou.

Chef Christian’s list of accomplishment is staggering. He opened successful pastry shops Victorinne, Citronelle and Sesame in Paris. He managed the Centrale Patisserie for the Flo Prestige in Paris and later Flo, Nice.. He was also Executive Pastry Chef of the Grand Hotel of the Cape Ferrat and the Royal Hotel Riviera

Chef Christian has also has worked alongside many culinary giants including Alain Ducasse and Mario Muratore at Hotel de France in Monaco, where he also oversaw the events of the Palace of Prince Albert of Monaco. Chef also opened the Royal Hotel of Lebanon and was also Executive Corporate Pastry Chef of Circle Management of Lebanon.

In 1997, Chef Faure obtained the supreme title of Meilleur Ouvrier de France, glacier, the best worker of France from then French president Jack Chirac.

Just a few days ago, Chef was honored by the Government of France and bestowed the title, Knight of the Order of Agricultural Merit at a ceremony hosted by the Ambassador of France to Canada.

In 2006, after working for 30 years all over the world. Chef Faure accepted a position with Le Cordon Bleu International to inspire, to teach young talent, the long standing culinary excellence associated with The Le Cordon Bleu Schools and to help maintain and respect the traditions of French gastronomy.

Please welcome the Executive Pastry Chef of Le Cordon Bleu International and most importantly, a very good friend of Le Cordon Bleu Chicago, Sir Chef Knight Christian Faure, Meilleur Ouvrier De France, Glacier.

LCB Chicago Photo Shoot

2009-02-22T17:54:00.003-06:00

For the launching of CHIC's new name, Le Cordon Bleu School of Culinary Arts, Chicago: a photo shoot was scheduled for wallscapes and catalogs. I was asked to produce a few plated desserts. Chef Mike Skufca helped out with a few croissants and danishes from his laminated dough class. My student Raylissa Morales came to help with my prep.

Baking for Culinary Students

2008-11-06T23:56:00.003-06:00

One of the the toughest classes I have had in my 6 years at CHIC is this culinary cohort of 10 students. With tough economic times when even education funding is affected by the financial crisis, and retention is a major concern, my patience was tested to the max. I was so frustrated with the poor attendance of this group, but I could not give up. I knew that my main goal is education and teaching them to be the best they can be. I also wanted them to have respect for baking.

I think, in the long run, they came up to my challenge. They did an amazing job. Micahel O'Donell told me after the finals, Chef, you totally changed my perspective about baking.

These pictures are from their sweet table after a 3 week- term in baking

Who's Coming to Dinner

2008-10-28T09:25:00.003-05:00

Gourmet Chicago 2008 at the Millenium Park

2008-09-29T21:35:00.009-05:00

getting ready for my chocolate demo
The Bean

Chef Marshall and Mixologist Bridgit Albert
Stopped for a picture on our way home
The Pritzker Theater

The Mayor admiring the Cake

Before the cake was hand painted

Transported the cake from the parking lot via golf cart

The first ever Gourmet Chicago, a celebration of food and wine, organized by the City of Chicago and the Illinois Restaurant Association opened at the Millenium Park this past weekend, Sept 28 and 29. Our school, the Cooking and Hospitality Institute of Chicago had a tent and served perhaps a couple of thousand on Saturday and quite a bit less on Sunday. The culinary department, fresh from a lift of the ban on foie gras in Chicago, served foie gras mousse with veal gelee, potatoes with ratatouile and a spinach salad with orange vinagrette and a parmesan cheese cracker. The Baking and Patisserie department on the other hand, served an assortment of truffles that incleuded a caramel balsamic, a honey-ginger-sesame oil, a mango passionfruit, pistachio,etc,an assortment of macaroons, chocolate mousse cups, an assortment of pate de fruit, and an assortment of tartlets, oh, and some opera tortes. In addition, we had 5 full sheets of yellow chiffon with white chocolate mousse and raspberry. Lloyd Kirsch, school president, Kirk Bachmann, Le Cordon Bleu North America Executive Chef, Marshall Shafkowitz, Vice President of Academic Affairs forCHIC cut the cake to celebrate CHIC's 25th year.

I designed and created the 25th Anniversary cake out of fondant, pastillage and pulled and blown sugar. The cake which was really mostly of styrofoam was a stacked copper pot, a chef's hat, a saute pan, a copper saucepan, a colander and some kitchen tools: spoon, a rubber spatula, a fish spatula, a whisk, rolling spoon all made of pastillage. The bubbles are meant to suggest cooking or boiling and were made of blown sugar. Chef Nancy Carey helped me blow about 50 bubbles for this cake. She also made the pulled sugar ribbon.

It was a fun, but exhausting event, tremendous amount of preparation was involved and lots of help from great student volunteers who plated, served, cleaned up, all with smiles on their faces however much their feet hurt.

Mousse Parade

2008-09-06T10:45:00.001-05:00

My Baking and pastry Cohort of 4 students just finished their custard class. Here are some pictures of their mousse cakes, part of their final practical. In the pictures are Megan King, Jan Tramposch, Karrie Lay and Maricel Arroyo. Megan King's parents barely made it after over 6 hours of long driving from Michigan and Karrie's mom is here from Texas.

Sweet Table with Chef Toni Leahy and John Montanile

2008-07-26T11:17:00.000-05:00

Chef John Montanile and Chef Toni Leahy and I had sweet table classes this term, Chefs Montanile and Leahy had the cuisine class and I had a very small Baking & Patisserie class of 6. We d ecided that cuisine will do their sweet table on Thursday and B&P will do it Friday night. Both nights had a big turn out, families and friends showed up to support the students. For the cuisine part, Paul Young stayed late on behalf of administration to welcome the guests and also honor Diana Rodriguez for her role with the Blood donation Drive for Lifesource.

On Friday, Ruth Raynard, Director of Faculty Srvices for CEC, so graciously responded to our invite and stopped by with her family to say hello to the students and see their progress first hand.

Cable TV Photo Shoot with Ron Bilaro

2008-07-26T11:07:00.001-05:00

Ron Bilaro and his TV Crew came to my house to do a shoot for his Life...Pinoy Style Cable TV Show aired in a few countries. I was asked to demo a few Filipino desserts like Ube Jam, Cassava Cake, Hopia, and of course Pan De Sal. It was a blast, we decided to do al fresco, out in the backyard where we set up a makeshift kitchen. The weather was in the high 70s, it was a perfect day, the butterflies were a fluttering, the birds basking in the sun.

The show will air August 17, and if you have TFC you can watch it at about 12:55 PM.

Lynfred Winery Tour and Tasting: June 22, 2008

2008-06-22T19:15:00.000-05:00

I have lived in DuPage County for almost 25 years now, and I am very familiar with this award winning winery on Roselle Rd, but it took an Anthony McPhee, Hotel and Restaurant Management Instructor at CHIC to do a tour and a wine tasting, together with a few students, parents and other guests. Opened by Fred Koehler and his wife Lynn in 1979, the business had grown from a hobby to a 24,000 square foot facility that includes a tasting room, a retail shop and a B&B.

The historic house formerly owned by Colonel Roselle Hough, from whom the village was named after reminds me so much of a Tuscan Villa. Covered with ivy and rich in stained glass, you can stroll the gardens with a glass of wine. There are also bistro sets on the veranda were you can have bread and cheese with your wine.

Christine and Sue offered our group a free tour and wine tasting. We tasted the 2005 Fume Blanc, 2006 Chardonnay, 2003 Chardonnel, 2001 Syrah, 2005 Cabernet Franc, 2004 Cabernet Grenache, 1996 Cabernet and lastly, the Strawberry wine. Their grapes come from all over the US, mostlybrought in by refrigerated trucks from Michigan, New York, Oregon and Southern Illinois. The barrels are from France but lately, they are experimenting on hungarian oaks. Not much of a wine drinker, I can only tell you that most of the group enjoyed the Chardonelle and the Grenache. And I can also tell you that we had a very lovely time and no better way to spend a beautiful Sunday afternoon than sit and relax amidst beautifully landscaped gardens.

This tour is higly recommeded.

Patisfrance demo Monday June 16 at CHIC

2008-06-16T20:31:00.000-05:00

Patisfrance/Puratos/Belcolade Corporate Pastry Chef Jonathan Moguel and his assistant Martin did a 3 hour demo at school today with Karl Helfrich from European Imports and Thibault de Selorges, US Area Manager to showcase their complete line of pastry ingredients. Interesting in today's demo is a macaron mix....just add water, mix for a few minutes, in the oven right away at 135 degrees for 20 minutes/ Also interesting is a nice green pistacio powder and a line of fruit pulps

Chicago Food Managers Club at Eli's Cheesecake Plant

2008-03-03T05:29:00.000-06:00

The Chicago Food Managers Club held it's annual benefit and awards night Friday February 29 at the Eli's Cheesecake Factory in Chicago. Proceeds from the event benefited the Chicago Food Depository.

Several students from area culinary schools were awarded scholarships and gifts from industry sponsors. Two of our students, Christine Smith, Baking and Patisserie, and Missy Ewing, Culinary, were honored that night. Christine, prepared a Chocolate station, creating hand made truffles and bon bons with cold infused fillings, and also a chocolate fondue with humongous fresh strawberries and the sweetest Hawaiian pineapples around. Missy, hand-ground some curry spices for her coconut curry Contessa shrimp and the Spanish tapas-inspired Garlic shrimp on pesto drizzled La Brea bread. The aroma from the garlic shrimp and curry permeated the Eli's plant and everybody made a beeline for the CHIC tables. Chef John's and Christine's floral display added to the success of the night.

2008-03-03T05:27:00.000-06:00

2008-03-03T05:20:00.000-06:00

2008-03-03T05:13:00.000-06:00

LCB Chef Jerome Druart and Plated Desserts

2007-07-15T08:41:00.000-05:00

Visiting Chef Jerome Druart of Ottawa spent time with the Baking and Patisserie Department to play with plated desserts. Chef Jerome demoed a pastry cream based white chocolate mousse with a raspberry gellie insert on a pistachio dacquoise. He then glaced it with a white chocolate glacage. We practiced on garnishes and piping.

2007 World Pastry Forum: Nashville Tennessee

2007-07-07T14:23:00.000-05:00

Chef Nancy and I attended this year's World Pastry Forum at the Gaylord Opry Resort and Convention Center. It was great to see and rub elbows with the pastry world's best of the best. Giving demos this year were our very own Chef Christian Faure, Anil Rohira, Donald Wressel, Tony Liu of HongKong, John Kraus, Kegan Gerhard, Ciril Hitz, Chef kijima of Japan, Nicholas Lodge and Ewald Notter

It was great learning new techniques in sugar and chocolate. It was interesting to see the "war faces" of the competitors in this year's National Pastry Championship. The evening lecture series on anything you want to know about joining a competition was an eyeopener. If you see us around, ask us how to get started in competition. Most of all, I actually feel good that my students can do this competition. Seeing those bons bons and plated desserts, in my mind, my students do really well. Just imagine, some of these teams have been practicing for almost a year, some once a week, others more. Some have been practising for months everyday. All of them got sponsorship money to buy tools, equipment and miscellanoeus expenses. A team practised in a simulated kitchen.

What was the best part? Hanging out with the chefs. Chef Christian. Inbar. Chef Stephane Glacier. Chef Stephane Iten. Attending the sponsors dinner. Listening to Nashville musicians. All the bands in the area were pretty good. Seeing the gardens, the waterfalls.

What was the worst part. Sleazy forum attendees. Gaylord Reservations. When I booked the room reseravations, I specifically asked for 2 double beds. When we got there, we got one King bed. We called immediately and were told they do not guarantee room requests. Long story short, we finally got 2 double beds by Day 3, and they lost our bags. I waited til 2:00 am for them to deliver the bags to our room.

Flowers in my garden

2007-06-04T23:14:00.000-05:00

CHIC Graduation May 2007

2007-06-04T23:08:00.000-05:00

Bruno Stofella with CHIC Instructors

2007-06-04T23:02:00.000-05:00

Hello summer

2007-06-04T21:49:00.000-05:00

It's been a while since my last posting...spring has sprung and now summer comes...the garden is abloom and there is plenty of weeding, transplanting, deadheading and mowing....there's not enough time in a day.

There's still plenty of happenings around school....there was Bruno Stofella of Italy spending three weeks with us...what a lovely gentleman, hardly a word of English, but everything is communicated through his passion for food. If you happen to travel to Northern Italy, say hi to him.

Southern Wines and Spirits with Serafin and Bridgit Albert is still holding plenty of classes at school, in addition to Bill St. James and Sam's Wines and Liquors. Great way to learn about wines and food. It is a great summer pastime, sitting in the patio watching the flowers bloom and butterflies, dragonflies, birds flutter by....with a cool glass of riesling or ice wine.

Chef Nancy and myself are preparing for our trip to Nashville for the World Pastry Forum. Anybody who wants to bunk with us is welcome to do so....but......you have to exchange the free board for something...what?....you think we'll let you stay for free.

Chef Karyn is ready to leave for Ottawa this weekend for the continuing cross training with Le Cordon Bleu International.

We've also been invited to several events in the Chicago area, including a reception for the 10 best pastry chefs in the US. Those honored included Gale Gand, Anil Rohira, Ciril Hiltz, Colette Peters, Stephan Treand.

Then there was the Chocolate Masters Competition that Vincent Pillon won. Our very own Joe Utera from Orlando Culinary joined. Sorry Joe, we couldn't watch you compete. CHIC graduation was on the same weekend.

At graduation May 20, we had several special guests, Michelle Peters from Le Cordon Bleu Australia , with us for a week, came to the event, guest speaker Ina Pinckley of Ina's on Randolph, breakfast queen of the stars gave an inspiring send off to our graduates.

IACP and LeCordon Bleu

2007-04-15T14:03:00.000-05:00

IACP 2007 Convention

2007-04-15T13:18:00.000-05:00

Kathy Shaw, Patrick Martin, Christian Faure, Nicholas Bernarde and Yannick Anton
Chef Nicholas during his chocolate demo

The chefs with IACP attendees chocolate expert Elaine Gonzales, Author and Food Network star Shirley. Phyllis Simmons, the Cake Lady of Seattle. Chef John Montanile,myself, and one of our students
CHIC student volunteers with Andre Cointreau

Chefs from LeCordon Bleu Paris and LeCordon Bleu Ottawa converged in Chicago for the 2007 IACP Convention at the Conrad Hilton Hotel, Saturday, April 14. Chef Cristian Faure, MOF, of LCB Ottawa came with Kathy Shaw, Chef Armando Baisas, Yannick Anton, executive chef of Signatures, and Tony Garcia. Patrick Martin came with Nicholas Bernarde, MOF. CEC, our parent company, was very well represented at the Grand Ballroom of the Hilton as well. Lloyd Kirsch, Marshall Shafkowitz, Kirk Bachmann, Ken Rubin, and I thought I saw Paul Ryan in the crowd, too.

The surprise of the night was the appearance of Andre Cointreau, owner of Le Cordon Bleu and Cointreau liqeuer and Remy Martin. The instructors, nor the students did not know he was coming. Mr Cointreau came to the back kitchen were we were setting up all the desserts to greet everybody, shook hands with the students and graciously posed for pictures.

Before their demo at the convention on Saturday all the International Chefs spent a full week with our students. Chef Nicholas did a demo on chocolate showpiece and Chef Armando on ice carving and garde manger. Patrick Martin demoed Julia Child's final practical. These classes were also part of the IACP continuing education program. Also, all of close to 10000 pieces of petit fours were made at school. It was such a thrill for the Baking and Pastry students to work with the two MOFS and Yannick.

Thank you to all the students who helped produce the petit fours, and everybody who volunteered to help at the Conrad Hilton. Thanks to all the visiting chefs who were wonderful, accomodating and with such sense of humility shared their skill and expertise. We all had a great time.

The CHIC World of Petit Four

2007-03-11T11:30:00.000-05:00

Cross Training with LCB International: Christian Faure

2007-03-11T11:09:00.000-05:00

Two or three times a year, the Cooking and Hospitality Institute of Chicago , Baking and Patisserie, gets an official visit from LCB International. This week and next, we are happy to have Chef Christian Faure of Ottawa. Chef Christian is a Meuilleur Ouvier du France (MOF) from Lyon and has worked all over Europe, Asia, the Middle East, and North America. Chef Christian has not only shared his expertise on sugar and petit four, but also his stories of his travels as pastry chef, his family and his lifelong experiences. He is an amazingly nice man, is all we can say.

with Chef Nancy Carey and myself
the Baking and Pastry Department minus the photographer, Tom Beckman and Karyn, who was sick
at the Osteria Via Stato for lunch
Chef Nancy and myself teamed up to do this showpiece

CHIC Welcomes FENI

2007-02-27T17:22:00.000-06:00

With gracious hospitality, passion for culinary education and a chance and desire to show what the LeCordon Bleu North America is about, CHIC faculty and staff welcomed FENI attendees from all over the US. Several classes were held in both the South and North Campuses, some full hands- on Master classes, some demo only, and truthfully, quite a few more interesting than the others. Some classes were lacking in content and organization, but overall it was four days of learning, sharing, getting to know colleagues from every culinary school imaginable. Here are some pictures:

Cooking and Hospitality Istitute of Chicago SupportsFor the Love Of Chocolate-Chicago

2007-02-16T12:31:00.000-06:00

CHIC faculty and students created a sweet table, participated in the fashion show and entered in the Student Chocolate Wedding Cake Competition in the French Pastry School sponsored "For the Love of Chocolate" to benefit C-CAP.

The students' wedding cakes were in strict adherence of rules that included specific height and girth measurements, and at least 50% chocolate. To top it all off, students used tempered chocolate for the entire chocolate with scratch-made chocolate rolled fondant. We think they all did a wonderful job, considering they are in an intensive cohort requiring them to be at school most of the day for their regular classes.

Sugar Baskets from February 2006 Start

2007-02-16T12:19:00.000-06:00

Congratulations and Good Luck February Start

2007-02-16T12:17:00.000-06:00

PB1160 August Start

2007-01-27T07:15:00.000-06:00

Christmas Podluck

2006-12-23T18:20:00.000-06:00

Pod 3 South, the B&P CHIC ladies orchestrated a pod luck and invited everybody to a sumptous lunch. Happy Holidays to all who come across this blog most especially to our colleagues, students and alumni

Other Gingerbread Pictures

2006-12-09T20:06:00.000-06:00

CHIC-Pastry Chicago Gingerbread Competition

2006-12-03T16:54:00.000-06:00

Thank you to everybody who spent hours working on their gingerbread houses.....if we only had prizes for everybody, we would have awarded each and everyone for the long hours, dedication, creativity and passion they put in all their houses.

Thank you to our students Darryl and Jackie Perez, Agnes Oleksik, Meg Fairchild and Kristi Loucks, Diana Alicea-Cuevas, Jim Harden, Cirpriano Bonilla, Arntia Hawkens, Sonia Valdez and Jessica Roman, Cassandra Molina and Maria, Ray Peralta, Melissa Whitfield, Regina Dixon and Liz, Nedsra and Marcia Nadolski. Also to James , Marcia Nadolski, Meg and Kristi and Cipriano for donating their homes to the Women in Need Growing Strong Foundation auction held Dec 3 at the Marriott Hoffman Estates.

Thank you also to our generous sponsors: Todd Ostrowski and the entire Midwest Imports family, John Wiley Books for the books, the CHIC cafe for gifts to the judges, Jenny Vogel for bags from the bookstore and Lloyd Kirsch and Marshall Shafkowitz and Le Cordon Bleu for the generous gifts from the bookstore, also Richard Barney. We appreciate the support.

And to John Montanile, it was a great partnership, fratello.

More Fruit Tarts

2006-10-21T03:29:00.000-05:00

Patrick Fernando

Erika Rucker
I forgot to download the pictures from my Old Nikon. One is Patrick's Zen technique of decorating a fruit tart. He stayed up all night thinking of this design, and you have to admire a student who thinks of his own style.

Crabapples from the Oakbrook Mall

2006-10-21T03:21:00.000-05:00

More Fruit Tarts from CUL 1140

2006-10-21T03:16:00.000-05:00

Fresh Fruit Tarts

2006-10-21T03:07:00.000-05:00

C
CUL 1140 students and their products: Fresh Fruit Tarts. This class is the first of 2 baking classes for the culinary student, and they did a great job. I hope you guys think of continuing on to Patisserie and Baking.

Chef Pascal from LeCordon Bleu Paris in London

2006-10-19T17:59:00.000-05:00

Chef Pascal Cialdella from the Cordon Bleu International London will be here at CHIC for 2 weeks starting Monday, October 23rd.

There will be a Chocolate Showpiece demo on Thursday Nov 2, at 1:30 pm to 3:30 pm, in one of the lecture rooms in the B&P Building. Please come and attend this free demo. Open to all CHIC students, B&P and Culinary.