Do you want gourmet food and you want to make it fast? That is Deb Bixler's specialty! You will learn fast food convenience that will keep up with your 21st century lifestyle! Deb Bixler teaches specialty gourmet food with modern conveniences that are healthy, fun and fast to make and will keep your family on the right side of health. Sometimes the easiest way to get healthy food is to make it quickly using good specialty cooking tools. Stay healthy, eat right and cook whole natural recipes with real food ingredients. There are lots of natural healthy food specialty gourmet recipes at: www.WowYouAreReallyLucky.com http Deborah Bixler is committed to making a improvement in people's vigor through diet and wellness teaching. Using good quality for you food choices and natural food cooking classes,Bixler teaches families fun, fast and good for you mealtime solutions so that they can spend more quality time enjoying good for you foods and live a long and healthy life. www.WowYouAreReallyLucky.com Bixler provides vigorous living workshops to companies, schools, organizations and not for profit groups. Curriculums are specifically designed for each presentation taking into consideration special needs and circumstances of the organization. As a health and wellness living lecturer Deborah's cooking classes focus on fun, fast and health recipes and healthy living tips. Some of the many special needs cooking classes that she has presented for special events have included diabetic ...
Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com This video will teach you how to make a classic, roasted veal stock and remiage. For more information, please listen to The Stella Culinary School Podcast Episode 2| Stocks Part 1 (www.stellaculinary.com You can also find recipes, techniques and even take a quiz by going to www.stellaculinary.com
Watch Chef Michael Montgomery of the Culinary School of the Rockies describes how to make chicken stock. Video by Stephen Swofford, The Boulder Camera / www.dailycamera.com
Chef Ken Rubin takes you on a tour of the new facility for The International Culinary School at The Art Institute of Portland. As our appetite for international cuisine grows, so do the opportunities for culinary professionals. To take your place in this exciting new world, you need an education that equips you with the fundamentals and introduces you to the world's cuisines. That's what you'll find at The International Culinary Schools at The Art Institute of Portland! For more information: www.artinstitute-portland.com Check us out on Facebook www.facebook.com Follow us on Twitter: www.twitter.com See more photos from our events on Flickr: www.flickr.com
My job as a pastry chef often presents me with challenging special request wedding cakes. One of my jobs is to transform two dimensional pictures of cakes hotel guests bring me into reality. Oftentimes cakes look easier to make than they actually turn out to be. One situation comes to mind; the Blue Orchid wedding cake Episode (also known as How I use fondant to cover a tricky wedding cake). Since this cake consists of a square bottom tier topped with two round tiers, the first challenge was making a nice looking square cake.
Though it looks easy, unless you've made one, you don't know how much "fun" it is! The leveling and straightening on a square cake never ends. Just when you think you have it right on one side, you focus your attention on another side and find you have more work to do. In the Blue Orchid cake episode, one of my staff decorators set, iced and stacked the cake. My contribution was finishing the product; the fondant work and arranging the flowers.
California Culinary Schools
At first glance, fondant ribbons seem easy to make. Fondant is the smooth, silky finish you often see especially on wedding cakes. Before it dries and hardens, it has the consistency of dry "Play Dough". In order to "surface" a cake, all one does is roll out the fondant and then lay cut strips on the cake. Sounds simple, right? Well, it is on paper but NOT in the real world! Fondant ribbons have a tendency to stretch out of shape easily unlike, for example fabric ribbon which always holds its shape. Since the bottom tier of the cake was a 12" square, I needed to roll out about 50 inches of fondant ribbon (twelve inches per side plus a couple extra as a safety factor).
The Blue Orchid Cake Episode Or How I Use Fondant to Cover Tricky Cakes
I started out with a large "sausage" which I flattened to make rolling it out easier. Working in a professional kitchen, I have the advantage of using a dough sheeter to roll out my fondant pieces to uniform thickness. To keep the rolled fondant from sticking, I covered the fondant with a light dusting of sugar. I used a "powdered sugar sachet", which is simply a large piece of cheesecloth folded into several layers, filled with powdered sugar, and tied up to prevent the sugar from going everywhere. This method allows a just enough dusting of powdered sugar in order to prevent sticking but not so much as to leave powdered sugar splotches on the fondant. This was especially important, since I was working with colored fondant rather than basic white. I cut the fondant into 1" strips or about the width of a yardstick using a pizza cutter.
A quick kitchen tip: I have found that this tool does a better job than a knife because the fondant doesn't shift and compress as much when you cut the material. Fondant starts to form a dry skin quickly once exposed to air so I tell my staff to only cut one ribbon at a time and keep the remaining fondant covered. Since the piece was so long, I had to take extra care not to stretch it. The best solution was to roll it up. Unfortunately even after rolling it up, I still found it would be easier to ask for help to put it on the cake. After determining which side of the cake looked the best and would be the front, I started at the back and guided the fondant placement while my assistant unwound the ribbon as he walked in front of me.
An important suggestion: It is much easier to apply the ribbon to cold, hard butter cream than room temperature soft butter cream. I consequently worked with the cake directly out of the refrigerator. The middle tier needed four evenly spaced thinner ribbons, a ½" in width. The ribbon placed along the top and bottom of the tier were easy to apply because they sat right at the edge of the cake. The middle two pieces of ribbon were a bit trickier. As luck would have it, the person who set and iced the cake made it exactly 3.5" tall, which made it easy to evenly divide into ½ inch increments. Using the ruler, I carefully marked the placement of the middle two ribbons.
Yet another important tip: all of the ribbon seams need to line up in the back to keep a professional look. Once the middle tier was completed, I put the ribbon at the lower edge of the top tier and the fondant work was finished! The final step was to add the flowers. The placement of the flowers was dictated by the photograph I was given. The florist provided thin pieces of willow for the twig accents because it is easy to bend. To make the rounded twig accents, I bent the willow into the desired size and secured it with a small piece of florist wire, then placed it according to the picture. But my job wasn't done...
Even though we placed the product on a cart and sent it off to the reception room, even though I assigned my staff to other duties in the bakery, even though surfaces were cleared and tools washed, I waited. The phone rang. The Banquet Manager told me the client loved the cake! At long last, the job was done and The Blue Orchid Cake Episode was successfully closed.
The Blue Orchid Cake Episode Or How I Use Fondant to Cover Tricky CakesChris Brown feat. Kevin McCall - Strip Video Clips. Duration : 2.80 Mins.
Music video by Chris Brown feat. Kevin McCall performing Strip. (C) 2011 RCA Records, a division of Sony Music Entertainment
Cindy J. Werth (website and blog at http://www.makingchocolatecake.com) is the Pastry Chef at the Stratosphere Casino and Hotel in Las Vegas, Nevada. She is an alumnus of the Culinary Institute of America in New Hyde Park, New York. Her 10+ years in the trade has sharpened her skills in transforming a guest or client's image and concept into pastry art. Particularly skilled at wedding cake design and production, her background in Hotel and Restaurant Management also includes menu development, recipe creation, and management. Previous to the Stratosphere, Chef Cindy worked at the Excalibur Hotel and Casino in Las Vegas and at the Irvine Marriott Hotel in California.
To clean old baking pans, use a stainless steel cleaner and an abrasive sponge to remove old built-up residue. Keep your old sheet pans sparkling clean with help from a chef in this free video on cookware. Expert: Chef Thanitra "T" Pichedvanichok Contact: www.tspoons.com/ Bio: Chef T attended culinary school at The International Culinary Schools, graduating at the top of her class. Filmmaker: Bertalan Nagy Series Description: Properly cleaning your kitchen supplies is important to maintaining your kitchen. Learn to remove stains and keep cookware clean with help from a chef in this free video on cookware.
Ever wonder how they make truffles and taffy? In this week's Epi-sode at the World's Premier Culinary College, Erin and Claire learn how to do just that. It's a chocolate and confections smorgasbord at the Hyde Park culinary school. For more information about our cooking school, please visit www.ciachef.edu.
How to ~ authentic Jamaica Jerk Sauce & Jerk Chicken from scratch at the Franklyn D Resort, Runaway Bay Jamaica. Thank Chef!! More info about FDR Resorts: fdrholidays.com
Enjoy this short documentary that highlights the wonderful work that Mala`ai is accomplishing in the community of Kamuela, Hawaii. Mala`ai is a not for profit model teaching garden on the BIg Island of Hawaii. Mala`ai works in partnership with Waimea Middle Public Conversion Charter School. Mala`ai is completely supported by donations and grants. To find out more, visit www.malaai.org
Get a glimpse of what it's like to be a pastry chef or owner of a bakery. Get information from www.AllCulinarySchools.com on how to find the right culinary school for you!
Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and then off to culinary school in San Francisco. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you) Green Curry 1 cup coconut milk, reduce till broken ¼ cup green curry paste 5 Kaffir lime leaves 1.5 cup coconut milk ½ cup water 2 cups Thai eggplant 2 Chicken breasts, cut into cubes, marinated in fish sauce. ½ cup Thai basil 1-2 teaspoon fish sauce (depending on brand) 1 Tbsp palm sugar Red chili garnish
The Italian Culinary Academy immerses you in authentic Italian culture and allows you to fully embrace the essentials of Italian cuisine. The Italian Culinary Experience curriculum supplements your culinary training with classes in Italian language in both New York City and Italy. The final piece of the program is an internship at an Italian restaurant in Italy, where youll get real-world experience. Watch our students talk about this comprehensive program and how much they loved learning and living in New York City and Italy.
The Art of International Bread Baking trains you in the expert techniques for baking a spectrum of delicious loaves from around the world in as little as eight weeks. Starting with the Classic European mixes, youll bake sourdoughs, baguettes, croissants, and more. The curriculum progresses to include German and Middle European whole grains, the darker, more flavorful doughs, as well as the flavorful range of Italian breads: ciabatta, flatbreads, focaccia, and dont forget pizza! With your Grand Dîplome, you can be an asset to bakeries anywhere in the world or start one on your own. Our scheduling options (eight weeks by day or night) make it easy to keep your day job while taking classes. www.frenchculinary.com
Getting a job with a felony on your record can be very difficult, as you probably already know. Jobs for felons are difficult to get, and most companies wont hire a felon. The ones that do generally don't pay very well. I have compiled a list of the top 10 jobs for felons. Helpful tip: if your felony is over 7 years old, most states dont allow background checks to go back that far. If your state has this law, you can answer 'no' on an application.
Top 10 List
California Culinary Schools
#10 Job - UPS Delivery Driver
Top 10 Jobs For Ex Felons
UPS has been known to hire felons. They have moderate salaries and is a stable job to have.
#9 Job - Join the army
The army accepts people with criminal backgrounds, depending on the crime. Contact a recruiter to see if you qualify to join.
#8 Job - Truck driver
Many trucking companies are willing to hire felons. Most likely you will need to obtain a trucking license.
#7 Job - Start your own business
You can start your own business. One idea is to go to school to be a locksmith, and start your own company. Also consider getting a barber license.
#6 Job - Telephone Customer Service
Many companies are willing to hire felons for over the phone customer service, because you aren't dealing with the people in person.
#5 Job - Temp Agency
Temp agencies can occasionally find good work for you. Many times it will be day labor, so be in good physical shape.
#4 Job - Family business
See if you can work in a family or friend's business. They will be happy to hire you if you are willing to work hard. They will probably be glad to help you get back on your feet.
#3 Job - Independent Contractor
Many people will still use your services as long as you get the job done. If you work hard, it doesn't matter that you have a felony on your record.
#2 Job - Privately owned small businesses
Some chain businesses have rules against accepting felons. Small business owners are more likely to accept you. They will take more of a 'risk' in hiring employees, and you can be more personal with the business owner.
---> #1 Recommended Job - Online GPT Services
This is the best job for a felon, because it requires no screenings whether it be background checks, drug tests, etc. Everyone is accepted, and you work on your own time and you can work as much or as little as you want. Online 'GPT' or "Get-Paid-To" services offer a great way to make a few hundred dollars a month without spending a lot of time working. There are many GPT services available, some better then others. My experience with GPT services has been a great one, and I recommend this as the best job in my list of Top 10 Jobs for Felons.
Top 10 Jobs For Ex Felons50 Cent - Queens, NY feat. Paris (Official Music Video) Video Clips. Duration : 4.20 Mins.
New music video by 50 Cent performing his new song, "Queens, NY" feat Paris. Off of The Big 10, mixtape available for free download: www.facebook.com 50 Cent - Queens feat. Paris (Official Music Video) 50 Cent - Queens feat. Paris (Official Music Video) 50 Cent - Queens feat. Paris (Official Music Video)
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To learn more about a popular GPT Site, Click Here
Get the Recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school Chef-Instructor Sergio Remolina demonstrates how to prepare Green Pipian Mole for Dia de los Muertos. For more information about our cooking school, please visit www.ciachef.edu.
Celebrity chef Rocco DiSpirito lays out the basics of Mediterranean cooking and shares his Uncle Amadeo's spaghettini recipe. Rocco shows you how to get fresh, light-tasting Mediterranean meals through family recipes, smart cooking techniques, and helpful hints in the kitchen. Want to live the Mediterranean life? Start learning about the simple pleasures of great food and good company. Check out www.whatsyourmedstyle.com for Rocco's blog of Mediterranean style recipes and tips shown in these videos, additional cooking demos, and to save $2 on any Med Style Frozen Dinner.
For the last seven months members of KCC culinary department have been training for the American Culinary Federation Student Team National Championships in Florida next month. Since enrolling in the new "Competition 1" class at KCC this last fall, they've practiced the menu they'll prepare for the last one-and-a-half months. Over the course of the last seven months the seven team members have prepared fundraising dinners. One of the dinner raised $15000 at Roy's Restaurant; members cooked alongside top chefs here and won the Western Regional gold medal and championship in Seattle last month, the first Hawaii team to do so. However, from July 11 to 13 in Orlando the KCC team must compete with three other teams, all from schools that have been to the nationals before. These top four teams were winnowed down from 400 teams at the state levels. This competition will be different for they won't have a kitchen to prepare the set menu. Instead they'll have a ballroom, a couple of tables, one stove and two electric ovens and water. They'll have two chef judges watching their every move, interrupting their concentration with questions, evaluating their knife skills and other techniques. The critique will be extremely thorough - judges will empty the garbage can when the competition is over, checking to see if they threw out anything that could have been used. Teams will be up against a time clock with deduction of points if teams don't make their serving window precise. Sixty ...
Writer/Producer: Rod Clarke Considering a career change? Or just looking for a chance to sharpen up your kitchen skills? Either way, the Culinary Arts program at High Tech North in Cape Coral may have some ideas. But be forewarned, The knives are sharp, the fire hot, the work hard and a culinary career may not be for everyone. Resources: Lee County, High Tech North www.lee.k12.fl.us Lee County, High Tech Central www.leeschools.net Charlotte County www.ccps.k12.fl.us Collier County www.lwit.edu Johnson and Wales University www.jwu.edu New England Culinary Institute neculinaryinstitute.com
The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor John Riley demonstrates how to prepare artichokes. For more information about our cooking school, please visit www.ciachef.edu.
Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor Shirley Cheng demonstrates how to prepare Tempura Vegetables. For more information about our cooking school, please visit www.ciachef.edu.
