 September 10, 2006 |
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Chicago-Area Entrepreneur Named 2006 Personal Chef of the Year SAN DIEGO, August 31, 2006 – Terry Riesterer, owner of Paragon Chef in Hoffman Estates, Ill., has been voted Chef of the Year by the members of the American Personal Chef Association (APCA).
Riesterer’s company specializes in meeting the home-cooked-meal and special-diet needs of her client base, which spans the metropolitan Chicago area and embraces all modern lifestyles, from single adults to dual-income families to elderly couples. A portion of Riesterer’s business is devoted to small and medium-size corporate clients.
Riesterer is the fourth Chef of the Year honored by the American Personal Chef Association. She is also the first chef of Latin descent to receive that distinction. Six other personal chefs from across the nation vied for the 2006 award.
Growing up in Milwaukee, Riesterer worked each summer in the restaurant owned and operated by her Spanish grandfather and Mexican grandmother. The menu featured traditional American fare and Latin specialties. After her grandparents’ death and the sale of the restaurant, Riesterer continued to cook for family and friends while building her career in marketing.
In 2000, Riesterer was a sales-and-marketing executive at a large Chicago corporation. A misdiagnosed cancer scare forced her to evaluate her life goals. “I dodged a very large bullet,” Riesterer said. “It was like a second chance to get it all right. My husband and son told me I should start doing what I loved. We saw a Food Network show on careers in the food industry, and there was this thing called a ‘personal chef.’ I called the APCA, and after an hour and a half on the phone with the executive director, I signed up for training and hung my shingle a couple months later. I have never looked back. It was the best thing that could have happened to me!”
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This Week's Foodservice Daily Newsletter: The Culinary Institute of America: One Dish Meals
Date: September 11, 2006 - September 15, 2006
Guest Host: The Culinary Institute of America
Theme: One Dish Meals - Monday: Fresh Corn Chowder with Green Chiles and Monterey Jack; Lamb Khorma.
- Tuesday: Shrimp and Chicken Jambalaya; Summer Stew au Pistou.
- Wednesday: Rabbit Braised with Fennel and Garlic; Seafood and Meat Paella.
- Thursday: Veal Braised in Asti Spumante; Green Enchiladas.
- Friday: Mussels with Olives; Hue Chicken Salad.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
The French Culinary Institute  Learn the skills to have a successful career in the culinary arts. Study in a program designed by 4-star chefs and learn the fundamentals and the trail-blazing new techniques to help you become a star in your own right. At The French Culinary Institute, we teach you all the methods necessary to gain a solid foundation for a career as a chef, food journalist, caterer, food stylist, specialty food retailer—the options are endless!
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The Savory Soup and Salad Seasonal Recipe Guide is "Live"
We are all familiar with the slogan "Soup is Good Food" and we know that a salad can be quite tasty and is equally as good for you. This time of year, I really look forward to a hearty bowl of soup on a cool autumn-like evening. A salad is the perfect compliment to a bowl of soup or can be enjoyed as a healthy luncheon entrée. Please visit our Savory Soup and Salad Seasonal Recipe Guide for over 100 great tried and true recipes from years of Recipe Club offerings by published authors, our forum chefs, writers and even a few from yours truly!
In the soup section you will find ethnic soups, stews, chowders, bisques, southwestern, creamy, zesty and more. The salads are broken out by category and contain slaws, fruity, meat and seafood, grain, pasta, potato salads and more. Click the link above for a quick visit and remember to bookmark the page. | Sponsored by |
Today's Recipe: Pumpkin Brûlée
Makes 6 servings
Ingredients: 6 miniature pumpkins, each about 1/2 pound
3/4 cup milk
3/4 cup heavy sweet cream
4 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 vanilla bean, split
3 egg yolks
3 tablespoons white sugar
3 tablespoons dark-brown sugar
Spice Ice Cream
Pumpkin Chips
Preparation:
Preheat oven to 300 degrees.
Remove stems from pumpkins and cut off tops. Hollow out pumpkins, discarding seeds, reserving pulp and leaving 1/4-inch perimeter of pulp in shells.
Cut pumpkin pulp into cubes and place in a saucepan. Cover with water and bring to a boil. Cook until pumpkin is tender, about 20 to 30 minutes. Drain pumpkin and place in a food processor. Purée until very fine, and strain. Reserve 3/4 cup pumpkin pulp for this recipe and refrigerate remainder of pulp for another use.
Combine milk, cream, 2 tablespoons sugar, cinnamon, nutmeg and vanilla bean in a saucepan. Bring to a boil, stirring occasionally. Remove from heat just after mixture has come to a boil. Remove vanilla bean and add pumpkin purée. Stir until ingredients are combined and allow mixture to cool.
Combine 2 tablespoons sugar and egg yolks and beat until eggs are pale and form a light ribbon. Add a third of milk-pumpkin mixture to egg-yolk mixture and beat to combine. Return ingredients to saucepan and cook over very low heat, stirring, for 2 minutes. Be careful not to let mixture come to a simmer.
Beat the sauce for 1 minute, off heat, to cool and strain through a fine sieve.
Spoon custard mixture into pumpkin shells. Place shells on a baking sheet and bake for 45 minutes to 1 hour, or until custard has set. Remove from oven and allow to cool on baking sheet.
Preheat broiler.
Combine white sugar and brown sugar mix. Spoon sugar mixture over custards. Place pumpkin shells under broiler and broil until sugar has caramelized. Check broiler after 2 minutes and turn pumpkin shells if sugar appears to be browning only in one spot.
To Serve:
Place pumpkin shells on six dessert plates. Place a scoop of Spice Ice Cream on top of each pumpkin. Garnish with Pumpkin Chips.
Recipe from: Cooking With David Burke Sponsored by  |
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