How It Began

Hey Everyone,
So, I want to let you all know what really sparked my interest in Culinary. Well in my final year I picked up a book from my high school, a book that would change my life. I had no idea what I wanted to do with my life, and I felt like time was running out. This book was all about focus programs, so I decided to take advantage of the opportunity and try out one of the skilled trades offered in the book. As I looked through the book I came across the Cook's Internship Program a course "that focuses on advanced food preparation and presentation skills, the safe use of equipment and facilities in the hospitality and tourism industry. Students study the nutritional value of foods, plan menus and recipes, develop management techniques, design and implement events, and learn effective communication skills. They also explore careers, the impact of the hospitality and tourism industry on society and the environment, and health and safety standards in the workplace." I strongly encourage anyone who is thinking about a career in skilled trades to look into focus programs. If you're thinking about  culinary then I most definitely recommend this course. I not only got the hand on experience and knowledge through in class instruction but I received my level 1 Apprenticeship.  Through the instruction of Doug James I really began to love cooking, and moved on to compete in a variety of competitions that I was very successful in. A teacher who taught me the ropes in the kitchen, A chef who pushed me when needed, and A man who helped change my life. 
A Link to Doug James Website & Information about Cook's Internship :https://sites.google.com/site/cookslcvi/home

Thanksgiving Dinner

Hey Everyone,
 Tonight I cooked a delicious Thanksgiving Feast! For Appetizers I had:
~ beets with greek style chive dip
~ Boursin cheese with a ciabatta style baguette
~ Artichoke dip
~ roasted red pepper hummus
~ cream cheese stuffed jalapeños
~ boursin & cream cheese stuffed mushroom caps


Main Course:
~ Turkey
~ Stuffing
~Broccoli & Cauliflower
~Glazed Carrots
~ Macaroni & cheese
~ Butternut Squash and Saffron Risotto
~ Ham
~ Cajun Chicken & Swiss Cheese


Dessert:
Pumpkin Pie
Cherry Pie
Vanilla & Butterscotch Ice Cream


It was so nice to spend the night with family and friends, enjoy their company and the food! Now here's some tips for Turkey Cooking for if you ever have to cook one! 

So you may ask yourself, How much turkey do I need to buy?

Meat on the bone portion size per person - about 1 lb (12-16 ounces)

Brineing - keeps bird moist!! 

Brine: A salt, sugar, flavoring mixture. 

Never stuff the bird, since the internal temperature of bird,  is different. temp - 160 fill with flavorful ingredients though.herbs spices.

First, I rub the turkey with an orange to open up the pores. Then I season it with Salt, Pepper & thyme.

If you do stuff a turkey - Never stuff turkey in advance. * SAMONILLA 

Truss the bird. Cook @ 425 for 20-30mins, then turn down to 350 (over 8lbs) 375 (under 8 lbs.)... check with thermometer where leg(thigh) meets breast. You want a final temperature @ 150-155. The bigger the bird the more carry over cooking you’ll get. Let rest for 30-40mins - this will finish off the cooking - it will be the moistest Turkey you've ever had! * I generally add approx. 6 cups of stock into my turkey pan so that it helps with Basting. 

Basting - baste the bird with the pure fat. Every 30mins. 

For the gravy boil the gizzard and neck down, remove - strain all the juices for the cooking. In a separate pan make a roux (equal weight butter and flour) then add to the hot juices, bring up to a boil and reduce to a simmer this will allow the roux to do its work and thicken the gravy. Adjust the seasoning and serve. 

I wish you all a very Happy Thanksgiving, hope you enjoy good food, good wine, and good company!
Cheers,
Roycene

Spanish Cuisine

I've recently began a group project within my Food Theory 1 Class, Focusing on ethic cuisines in my case spanish cuisine. I've come across some very interesting research information that I'll be posting over the next few days. Do you know anything about spanish cuisine?
Cheers!
Roycene

Culinary Training

I've recently started my professional culinary training at George Brown College, located in Toronto, Ontario. This is a pretty well renowned culinary facility and has recently renovated the culinary building making it  state of the art. This is just the first week but, it's sparked even more interest for me in this industry. Some things I've learned while studying would have never crossed my mind before. I just want to learn as much as I possibly can while studying here, I want to learn about foods & wines. I want to know absolutely everything there is to know about this industry. I did get unlucky and develop a cold this week, but sleep & tea because I refuse to miss any classes! I have to much to learn! :) I'll keep you updated!
 Cheers!

Sodium question / concerns? Here's some helpful information

This is just a few notes of information I've gathered in my research of sodium, I try to use this information within my own diet and hopefully you all find it informative and helpful.

1.     We all get sodium in our diets the following ways:  

•           5% add while cooking
•       6% add while eating
•          12% from natural resources
•       77% from processed and prepared food
•        Sodium is essential in small amounts since our bodies use it to function properly. Sodium helps us to maintain a balance of fluids, transmit nerve impulses, and influences the contraction and relaxation of muscles. It’s through our kidneys that our body controls the amount of sodium we get on a daily basis. The kidney holds onto sodium when levels are low, however, if our body has too much sodium the kidney excretes the extra sodium generally through urine. If your kidneys don’t eliminate the sodium then it accumulates within the blood stream ultimately increasing your blood volume. Through increasing the blood volume it forces your heart to work harder to move the fluid through the veins within your body creating a pressure on the arteries.
•      The difference between Reduced or less sodium and Lite or light in sodium since a reduced or less sodium product has 25% less than the regular version while a lite or light product has 50% of the regular product.
•       According to the 2005 dietary guidelines for Americans a person of color shouldn’t exceed 1,500 mg a day.   
•    Sodium accumulates from 3 main sources within a daily diet. Primarily processed and prepare foods these effect 77% of individuals. Processed and prepared foods such as processed cheeses. Secondly, natural sources these effect 12% of individuals commonly coming from milk, meat, or shellfish. The last main source of sodium effects 11% of individuals is in the kitchen and at the table. People commonly use salt while preparing food in the kitchen and then when sitting down at the table to eat. 

Hope you've enjoyed this as much as I have! Blog you later :)

New Job! New Opportunities!

Okay, So it's been a week on my new job, and it's far from the restaurant industry reality. It's like a dream come true, no weekends no holidays - okay maybe not a dream but in this industry that's a big deal! I'm only there for a month until school goes in but I'm hoping to use this time to learn as much as I can and get some more knife experience. The chef is pretty relaxed and such a sweet lady and my favorite coworker is always an uplifting smile when things get stressful! I've already been assigned a menu planning task and also a few research assignments - I don't mind it just increases my knowledge of this magnificent art, and allows me to grow as a chef. Anyways, I'm off - blog you soon :)