 January 1, 2006 |
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 Recipe for a Happy New Year
Take twelve whole months. Clean them thoroughly of all bitterness, hate, and jealousy.
Make them just as fresh and clean as possible. Now cut each month into twenty-eight, thirty, or thirty-one different parts, but don't make up the whole batch at once.
Prepare it one day at a time out of these ingredients. Mix well into each day one part of faith, one part of patience, one part of courage, and one part of work.
Add to each day one part of hope, faithfulness, generosity, and kindness. Blend with one part prayer, one part meditation, and one good deed.
Season the whole with a dash of good spirits, a sprinkle of fun, a pinch of play, and a cup full of good humor.
Pour all of this into a vessel of love. Cook thoroughly over radiant joy, garnish with a smile, and serve with quietness, unselfishness, and cheerfulness.
You're bound to have a Happy New Year!
Author Unknown
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 NECI Advanced Placement Program
New England Culinary Institute has been celebrated for 25 years for our unique fast-paced, hands-on culinary education. Learn directly from dedicated chef-instructors in real-life environments with some of the smallest classes in culinary education. NECI averages 7 students per instructor. Our maximum class size is 10 students in labs.
In the Advanced Placement program you will join a second-year class of established, dedicated students who already have a minimum of six months in the industry under their toques. Use your work experience for credit and you may be able to earn your associate degree in as little as one year. Request More Information
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This Week's Recipe Club: A Tribute to 2005 Guest Hosts and Authors
Date: January 2, 2006 - January 6, 2006
Guest Host: Chef David Nelson
Theme: A Tribute to 2005 Guest Hosts and Authors - Monday: Chef Ian Stringer’s Bermuda Peach Kebabs; Diane Brown’s Asparagus Parmesan Frittata; Chef Mike Holleman’s Chicken Tortilla Soup with Red Rice.
- Tuesday: Chef June Jacobs Mussels Dijonnaise; Susie Fishbein’s Thai Slaw Salad; Chef Russell Cronkhite’s Crostini with Olive Tapenade and Tomato Relish.
- Wednesday: Chef Steve Collins Grilled Shrimp with Chile Cream Sauce; Patricia Rain’s Jerked Ribs with Mango-Pineapple-Jicama Salsa; Chef Jennifer Gordon’s Granny’s Apple Crumble and Custard.
- Thursday: Karen Adler and Judith M. Fertig’s Bistro-Style Steak with Red Wine-Shallot Sauce; Chef Jon Gatewood’s Grilled Pineapple with Citrus Rum Sauce; Chef Jean Denham’s Clam and Corn Chowder.
- Friday: Jules Silver’s Shrimp with Saffron and Tomato; Paula Wolfert’s Mussels Peasant Style; The Culinary Institute of America’s Pumpkin Bisque.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Calling All Culinary Educators and Professional Chefs
Come join the Food Service Educators Network, (FENI), for three and a half days of "hands on culinary continuing education" in sunny Orlando, Florida. The dates are February 23-26, 2006 and there is still plenty of time to register, but don’t wait too long because classes are filling up quickly.
Reasons to join FENI in Orlando in February:
• World class culinary continuing education
• Networking with educators, chefs, and purveyors
• The opportunity to work hands on with master chefs
• Taking new teaching techniques from other educators back to utilize in your classroom
FENI brings together culinary educators, chefs and purveyors in a conference that has been called, “An outstanding educational culinary experience”. By working with the best chefs and educators in the business we have developed a program that you will be able to use everyday in your classrooms and kitchens.
We would love to have you attend the 2006 Educators Summit and are offering the readers of Chef2Chef the Culinary Portals newsletter a special chance to receive 20% off our low attendance rate. Just go to our website www.feni.org and review our program. When signing up online, via fax or snail mail just make sure to use code FENI06 to receive your 20% discount.
If you have any questions don’t hesitate to contact me directly,
Morgan Holzman
FENI Director
954-345-5507
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.  | New England Culinary Institute Use your work experience as credit and earn your associate degree in one year. March 2005 term may be eligible for scholarships of up to 50% of tuition! |
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 | BitchinKitchenWear.com Complete One Stop Shop for all your Chef Clothing and Shoes. Easy Online Shopping and Great Customer Service is what Sets Us Apart. |
 The Culinary Institute of America
CIA’s degree programs in culinary or baking and pastry arts give you 1,300+ hours hands-on learning, faculty with the most Certified Master Chefs, and a career network of 37,000 alumni. www.ciachef.edu
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Forget Love? I'd Rather Fall in Chocolate!
Just mention the word chocolate and you will get everyone's attention. Just bring chocolate and you will have everyone as your friend. Chocolate is still the most popular gift exchanged between lovers and most likely always will be. The first of our 6 Seasonal Recipe Guides is dedicated to this very subject. We have got A Little History of Chocolate, Famous Chocolate Quotes, Recipes for Lovers, Kids, White Chocolate, Truffles and Fudge. We have even got some great Valentine's Day Recipes. It is not too soon to plan that meal!
Visit our Special Seasonal Chocolate Recipe Guide Today's Recipe: White Chocolate Truffles
Ingredients: 6-1ounce squares white chocolate
2 cups pecans
1 cup finely ground vanilla wafer crumbs
1/3 cup Grand Marnier or orange liqueur
finely grated peel of 1 orange
powdered sugar
Preparation:
Melt chocolate in microwave or in top of a double boiler. Grind pecans in a food processor. Stir into melted chocolate. Add 1 cup crumbs, liqueur and peel. Mix well.
Shape into 1-inch balls. Roll in powdered sugar. Store, tightly covered, in the refrigerator for at least 1 week before serving, so flavors blend.
Truffles will keep well in the refrigerator for up to 3 weeks. | Sponsored by |
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