 October 16, 2005 |
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  Chef of the Month: Chef Michael Schlow
In 1985, Brooklyn-born Michael Schlow traded a baseball scholarship and a 92 mile-an-hour fastball for a set of Wusthof knives and a place at the Academy of Culinary Arts in New Jersey. It marked the beginning of a journey that has led to opening Radius in January of 1999, which has garnered such awards as Best New Restaurant 2000 by Food & Wine Magazine, the James Beard Award of Excellence for "Best Chef in the Northeast" in May, 2000, and a place in Gourmet's 50 Best American Restaurants list, September, 2001.
Schlow began his career with renowned New York restaurateur Pino Luongo and immediately adopted a commitment to the elegance and simplicity of true Tuscan cooking. He was chef de cuisine at Manhattan hot spots Coco Pazzo and Le Madri, studied under Chef Mark Straussman (Campagna, New York City), and Executive Chef at Long Island institution, Sapore di Mare.
For the rest of the story, more about his restaurants and a chance to WIN his cookbook, "It's About Time" Great Recipes for Everyday Life
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This Week's Recipe Club: Selections from the Chef2Chef "Share a Recipe Cookbook" compiled by Chef Jean Denham, CC
Date: October 17, 2005 - October 21, 2005
Guest Host: Chef Jean Denham, CC
Theme: Selections from the Chef2Chef "Share a Recipe Cookbook" - Monday: Michigan Potato Chowder with Chive, Bacon and Tabasco Oil; Macaroni Casserole; Noodles ala Big Dog.
- Tuesday: Beef Round-Up; Chicken Paprika; Gravy Baked Pork Chops.
- Wednesday: Mjeddrah; Texas Hash; Clam and Corn Chowder.
- Thursday: Broccoli Salad; Mashed Potatoes with Celeriac; Rice and Mushroom Bake.
- Friday: Blueberry Dessert Salsa; Granita; Apple Upside-Down Cake; Pumpkin Ice Cream Freeze.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Johnson and Wales Culinary Institute
At Johnson & Wales University, we'll provide you with a world-class education, taught by culinary world masters using the finest in equipment and ingredients. You provide the desire, drive and hard work necessary to shape your own destiny! Learn More
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef. | Kitchen staffing headaches? Hire a Cadco LineChef™ Combination Oven! Click here here for resume on Cadco, Ltd. website or call Toll-Free 877-603-7393. |
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Hot Summer Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on October 31st. Click Here to Win Yours!
NEW DayMark® Food Safety Systems. Win 300 NEW Grip2Go disposable pastry bags. Anti-Slip for the Perfect Grip! 4 Winners Each Month! Click to Win
As a first-time enrollee at FoodServiceRewards.com, you will be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: F7XH-5284-T3J2. It’s Free, Easy and Fun!
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Winners:
Recent Winners for DayMark were Bernard Koeniger, Caryn Quaker, Cathie Herbert and Angela Sarabia. Congratulations!
Recent Winners from TempGun are Gary Hunt, Gerald Gander, Dwight Collins and Cathie Herbert. Congratulations!
 RATIONAL
With the RATIONAL SelfCooking Center® you can relax in the knowledge that the demanding daily kitchen routine is under control: you can bake, roast, steam, blanch, poach and much more, all in a single unit.
The RATIONAL SelfCooking Center® cooks up to 15 % faster than conventional Combi-Steamers, saving you both time and money.
Our SelfCooking Center® replaces or relegates to minimal floor space 40-50 %
of all conventional cooking appliances such as hot air ovens, stoves, boiling pans, steamers and deep-fryers.
Attend a free TeamCooking Live seminar near you. Here you and your colleagues can gain "hands on" experience of the RATIONAL SelfCooking Center® under the guidance of a skilled RATIONAL chef.
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Chefs Celebrate Culinary Profession Worldwide on International Chefs' Day
ST. AUGUSTINE, Fla., October 13, 2005 --The World Association of Cooks Societies (WACS), representing approximately eight million chefs worldwide, will salute the culinary profession and culinarians by celebrating International Chefs' Day on October 20, 2005.
The goal is to raise awareness of chefs as leading professionals who set industry standards for the art of cooking and who infuse passion into the food industry throughout the world.
Chefs from 72 countries will create widespread awareness of the profession by hosting competitions and events in their country to raise funds for fellow chef associations and the worldwide community. The culinary community will also partner with government officials, charitable organizations and tourism boards in their country to drive recognition for WACS.
The World Association of Cooks’ Societies (WACS) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. These goals are accomplished through education, training and professional development of the international membership. As an authority and opinion leader on food, WACS represents a global voice on all issues related to the culinary profession. For more information on International Chefs Day visit www.wacs2000.org.
The American Culinary Federation, Inc. (ACF), established in 1929, is the premier professional organization for culinarians in America. With nearly 20,000 members and 240 chapters nationwide, ACF offers educational resources, training, professional certification, apprenticeship and accreditation programs. In addition, the ACF is the presidium for the World Association of Cooks Societies (WACS), the international network of chefs associations, with more than eight million members globally. For more information, please visit www.acfchefs.org. Today's Recipe: Chicken Fillo Rolls Recipe from John Taylor, Executive Chef, Sammy's
Makes 8 rolls or 4 servings
Ingredients: 2 sets Ready-To-Go Fillo Dough™
4 6-ounce boneless, skinless chicken breasts (poached and diced)
1 pound Gruyere cheese (grated)
1 bunch green onions
1 red pepper (julienne)
1 yellow pepper (julienne)
cilantro for garnish
clarified butter
salt and pepper
Preparation:
Thaw Ready-To-Go Fillo Dough™ according to package directions. Brush each set of fillo dough with clarified butter and season with salt and pepper. Cut each set of fillo dough into quarters (this will give you eight rectangles). Next mix the diced, poached chicken, grated Gruyere cheese, green onions and peppers. Then place a small portion of the mixture in the center of each rectangle of fillo dough. Remember to distribute the mixture equally between the eight pieces of fillo. Fold over the edges and roll up into a cylinder shape. Each roll-up should be 1 inch in diameter (can be refrigerated on wax paper). Brush with clarified butter and place seam side down on cookie sheet. Allow a generous separation between each roll. Bake in preheated 400 degree F oven for 7 to 8 minutes until golden brown. Garnish with fresh chopped cilantro. Serve 2 per plate on corn cream sauce (see below).
Corn Cream Sauce
Ingredients: 3 garlic cloves
6 shallots
1 1/2 quarts cream
3/4 cups corn
Salt and pepper
Preparation:
In a medium saucepan, simmer cream, garlic and shallots until sauce is thickened. Then strain, add corn and season with salt and pepper.
Recipe from Athens Foods
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