March 4, 2007

Chef2Chef Forum Chef of the Month: Amanda Morris-Baker Recent News on the Chef2Chef News Desk This Week's Foodservice Daily Newsletter: Heart-Friendly, Flavorful Fish Visit our Newest Market Place Vendors Cooking and Tips for Seafood and Fish: Our Seasonal Seafood Recipe Collection! Recipe of the Week: Grilled Sea Scallops on Rosemary Skewers with Spinach and Garlic Today's Top Chef Forum Topics New Jobs! Jobs at Chef2Chef.net!

Sponsored by

Chef2Chef Forum Chef of the Month: Amanda Morris-Baker

I was trained at AUT (Auckland University of Technology). I can still remember my first day of school. The head of department stood at the front of the room and asked us, 'who is here for the money?' Most put up their hands, but I wasn't one of them. We were told quite harshly that we should leave now if we thought we were going to make money and have a cushy time. Those who raised their hands should have saved their money—only 3 of the 18 are still chefs. The basic principles you learn at Tech are imperative to a career as a chef. You will never forget them, and you will always use them.

While at Tech, I went to work at a Café Bar, where I learnt, quite proudly at the time, how to burn a steak in the microwave. After a year of this sacrilege to food, I decided that this was not the right track for me. I managed to get a job as a commis at one of Auckland's finest establishments: The French Café. I worked with some of Auckland's best-known chefs (yes, Genevieve was one of them). After a year of working, I found myself pregnant. I was 20, and a single mum. Of course, in typical hospitality style, I was back at work while my son Ethan was still a baby. After 3 years, the restaurant sold, and I moved with the Head Chef to Cibo.

Chef Amanda has made 2795 posts and holds the title of Chef2Chef.net Diamond Member. She registered on our Forums on Wednesday, April 28, 2004 at 2:49 PM.

For the rest of her bio and one tasty recipe, CLICK HERE

Recent News on the Chef2Chef News Desk!

Click Here to Add Your News.

The Culinary Institute of America

At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding faculty. We don’t just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don’t just offer hands-on experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.

A CIA bachelor’s or associate degree in culinary arts or baking and pastry arts is an unmatched credential that will open doors to an endless number of exciting career opportunities for you.

Sponsored by

 This Week's Foodservice Daily Newsletter: Heart-Friendly, Flavorful Fish

Date: March 5, 2007 - March 9, 2007
Guest Host: Chef David Nelson
Theme: Heart-Friendly, Flavorful Fish

• Monday: Fillet of Dover Sole with Braised Artichoke Hearts; Dover Sole Roulades with Goat Cheese and Tomatoes.
  
• Tuesday: Spicy Alaska Halibut Stew; Alaska Halibut with a Green Chile Blanket.
  
• Wednesday: Key West Grilled Mahi-Mahi; Grilled Mahi-Mahi with Pineapple Rum Glaze.
  
• Thursday: Seared Ahi Tuna with Ponzu and Hot Mustard; Seared Pepper Ahi Tuna with Cucumber Salad.
  
• Friday: Warm Spiced Haddock Niçoise; Ginger and Citrus Haddock with Honey Glaze.

Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!

Cooking and Tips for Seafood and Fish: Our Seasonal Seafood Recipe Collection!

For the months of March and April we are excited to share our Seafood and Fish Recipe Collection. You'll be able to find great recipes for shrimp, lobster, crab, clams, fish of all kinds and more. Recipes include preparations for gumbos, stew, side dishes, entrees, salads, stir-fry's, chowders, curry's and much more.

We even cover the essential tips for selecting, buying, handling, storing, and basic preparations and procedures for many kinds of fish and shellfish. And it's all in one convenient place. You'll see links to it all over the site, or just CLICK HERE!

Visit our Newest Market Place Vendors.

If items on your shopping list include specialty foods of all kinds, beverages, kitchenware, uniforms, services, gifts and more, please remember the Market Place sponsors who support Chef2Chef.net. They make all this possible. Thank you, from the team at Chef2Chef.

Nothing adds more versatility and elegance to your menu than Athens® Ready-To-Go Fillo Dough™ pastry sheets and ready-to-serve fillo products.

At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college.    Inquire now!

Natural Tender Venison from the Open Farmlands of New Zealand. Resources, Cooking Guides, Who's Using Cervena, Recipes and More!

Institute of Culinary Education NY's prestigious 6-11 month Culinary Arts, Pastry & Baking, and Culinary Management programs feature externships at renowned restaurants and career placement.

MimicCreme is the non-dairy, non-soy substitute for cream that is both tasty & healthy. Available in 3 versions; unsweetened and 2 sweetened versions. Find out more now!

Idaho Potatoes are not only delicious, but they are good for you too! We have hundreds of delicious recipes for you at IdahoPotato.com. Take your potatoes to new levels!

Athens Foods

Nothing adds more versatility and elegance to your menu than Athens™ and Apollo™ Fillo Dough pastry sheets and our wide array of handmade, ready-to-serve fillo products. Click for Free Recipes

Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.

Register Now as a trade professional user of our site, and we will keep you updated with fresh ideas and holiday recipes for fillo pastry sheets and shells.

Sponsored by

Today's Recipe: Grilled Sea Scallops on Rosemary Skewers with Spinach and Garlic
Serves 4

Ingredients:

24 large sea scallops, about 1 1/2 pounds
4 large or 8 small branches fresh rosemary
4 tablespoons extra virgin olive oil
coarse salt and freshly ground pepper
1 recipe Sautéed Spinach with Garlic (Recipe Below)
1/2 lemon

Instructions:

Strip enough leaves off each of 4 branches of rosemary to make room for 6 scallops and reserve the leaves. (If the rosemary branches are small, skewer 3 scallops on each.) Skewer the scallops and lay them on a plate. Sprinkle the olive oil and about a tablespoon of the reserved rosemary leaves over the scallops and season with salt and pepper. Turn the scallops in the oil several times and let them marinate for 1/2 hour.

Prepare the spinach (see end of recipe) and spread it on a platter.

Two to three inches above hot coals or under a broiler, broil the scallops for 5 minutes on each side, basting once with the marinade, until they are browned. The scallops are cooked as soon as they are opaque throughout. Put the scallops on top of the spinach and squeeze a little lemon juice over all.


Sautéed Spinach with Garlic

Ingredients:

2 pounds spinach
3 cloves garlic, sliced
3 tablespoons extra virgin olive oil
coarse salt and freshly ground pepper

Instructions:

Wash and blanch the spinach as directed on page 000. Immediately plunge it into a bowl of ice water, swish it gently, and drain thoroughly. Squeeze the spinach as dry as possible and chop it coarse.

Heat the oil in a sauté pan over medium heat. Add the garlic and cook for a minute or 2, until it is just tinged golden. Add the spinach and toss to warm it; combine it thoroughly with the oil and garlic and season to taste with salt and pepper.


Recipe by  Chef Waldy Malouf

Sponsored by

Today's Top Chef Forum Topics

Got a Question or an Answer? Sign up today and participate in our Culinary Discussion Forums