Introduction to Food & Beverage Management HMGT 1102 Fall 2013

Date: December 19, 2013

To: Professor Akana

From: Victor Aguilar

Subject: Anna Nurse Workshop Memo

The presenter was Craig Hobson. He is from Australia and is the executive chef at Le Cirque. He presented us two very delicious dishes. He made chicken breasts with shallots in saffron. Then for dessert he made a corn flan with honey vinaigrette. I learned how to cook chicken breast by putting it in a Ziploc bag with no air in it with orange peel and mints into a bucket of water at a temperature of 140f until it reaches 141f for one hour.

I loved this presentation, Chef Craig Hobson is very nice, and inspiring. He was also very knowledgeable with many years of experience. he was willing to answer any questions about how to make the foods and you could tell that he has passion for what he does. He explained it very clearly step by step. The dishes were amazing with a unique taste.

Date: December 19, 2013

To: Professor Akana

From: Hollie Foster

Subject: Anna Nurse Workshop Memo

Who was the presenter?

Craig Hobson, the executive chef at Le Cirque, presented today. He has been training under highly experienced chefs for many years. He prepared for us two dishes; corn flan as an appetizer, and chicken breast with shallots for our main course. He substituted a few of the ordinary ingredients in order to give his dishes a personal touch.

Did you learn something new?

Yes! He cooked the chicken in a way I had never seen before- placing it in a Ziploc bag and cooking it in 143° water until the outside was crispy, but the inside was still moist and flavorful. It’s time consuming, but an excellent option for the optimal result.

Did you like the presentation? Why or why not?

The presentation was great! The food was delicious, and a wonderful combination of flavors was pleasant and interesting. The fact that we were able to sample his special recipes was a wonderful surprise.

Date : December 18, 2013

To: Professor Akana

From: Eboni Boston

Subject: Anna Nurse Workshop Memo

The person that presented at the Anna Nurse workshop was Chef Craig Hubson. He is from Australia, also he is the executive chef at Le Cirque. The Dish he had prepared for an appetizer was Corn Flan. This dish was made using not your ordinary methods. Instead of using egg Chef Hubson use Locust and Agar Agar, so that the corn flan could hold it’s shape in the mold once it was taking out of the mold. Once the Corn Flan was ready he sprinkled hard crispy corn on the top. Finally he sauced it was a Honey Balsamic Vinaigrette. The second dish he prepared was chicken breast with shallots in saffron. This dish was also made untraditional, he cooked the chicken breast in a Ziploc bag then put it in water bath that was heated at a constant temperature of 143 degrees Fahrenheit. After he put the chicken in a pan and crisped both sides of the chicken. Finally he topped the chicken with mint leaves and shallots in saffron.

I enjoyed both dishes that Chef Craig Hubson made. They were both two unique dish that I never had, and I wouldn’t mind having them again. The presentation of both of the dishes were very bright and had great color overall. Definitely a great Chef in my eyes.

Date: December 18, 2013

To: Professor Akana

From: Breyona George

Subject: Anna Nurse Workshop Memo

Who was the presenter?

The Anna Nurse Culinary Workshop presented Chef and cookbook author James Peterson on October 31, 2013. James Peterson is the author of fifteen culinary books, including “Sauces” and “Cooking”, a 2008 James Beard Award winner. He currently teaches at the Institute of Culinary Education.

What did they prepare?

Chef James Peterson made Puff Pastry, Blurre Buerre Balnc, the most famous butter sauce until the 1970s and Poached Lobster with a Sauce Made from its Roe. Classic puff pastry was made by enclosing butter n a square of a plain dough made with water and flour. Chef James Peterson demonstrated how many folds, rolls and several tricks need to success a perfect dough. Chef James Peterson said, “the trick is to take the roe out of the lobster, work it through a strainer and whisk it up into a sauce”. Then he combined it with buerre blanc.

Did you like the presentation, why or why not?

I was amazed by professionalism of Chef James Peterson. He answered all the questions the audience had and made us laugh a couple of times.  The lobster meat was cooked perfectly. The combination of lobster with buerre blanc made the dish delicious. I enjoyed the presentation.

Date: December 12, 2013

To: Professor Akana

From: Jessica Santana

Subject: Anna Nurse Workshop Memo

Who was the presenter?

The presenter was Craig Hobson. He is an executive chef in Le Cirque. Craig has presented two different dishes in which he told us step by step. The dishes were Corn flan and the second dish was Chicken breast with shallots.

Did you learn something new?

Yes. I learned that there is another quick and simple way to cook the chicken without the long wait using the stove. With just the use of a ziploc bag the chicken breast was cooked in a water bath at 143 degrees Fahrenheit.

Did you like the presentation? Why or why not?

I liked the presentation because he explained it clearly and step by step. Also because we got the chance to taste what he was preparing.

Date:  December 12, 2013

To:  Professor Akana

From:  Elizabeth Zhagui

Subject:  Anna Nurse Workshop Memo

For the First Anna Nurse Workshop chef, teacher, and cookbook author Nick Malgieri prepared Yufka:  Turkish Dough for Savory Pastries, Peynirli Boreg: Feta and mint Boreg which had an extraordinary minty taste.  Another extraordinary dish Malgieri created was Patatesli Peynirli Gozleme, Griddle-Baked Boreg Filled with Potatoes and cheese, which is often eaten for breakfast in Turkey.  Let me not forget about the last and best dish Turkish Pistachios Rolls, its sweet flavor left me wanting more.  Being my first Anna Nurse, I enjoy it a lot very since dish had its own amazing flavor. 

The Jam Stand is a Brooklyn based jam company which was founded by two best friends, Sabrina Valle and Jessica Quon. Their jam products are unique because they choose to experiment with their flavors.  All the jams are made from fresh ingredients. You can find their jams online and in little shops around the United States.

http://thej.am/

Date: December 10, 2013

To: professor Akana

From: Oscar Garcia

Subject: Anna Nurse Workshop Memo

The Anna Nurse workshop series presented chef and award winning cookbook author James Peterson. Chef Peterson presented the famous butter  sauce Beurre Blanc. Buerre Blanc was an obscure regional sauce made in Brittany and some restaurants in Paris, France until the 1970’s. Chef Peterson also prepared puff pastry which not many people are comfortable making because it takes a lot of practice to know how to roll the dough and prepare it. He topped the entire presentation with the poached lobster with a sauce made from its roe.

I was really impressed with the presentation of chef James Peterson by the way he made the puff pastry preparation seem and also how he broke down the lobsters and extract the meat from the shell. The taste of the lobster with the puff pastry and the beurre Blanc sauce was magnificent, it had a really sweet yet salty taste which made it taste wonderfully. Over all I enjoyed the presentation and the delicious dish the chef had prepared for all the people that attended the workshop.

Date: December 10, 2013

To: Professor Akana

From: Richard Buren

Subject: Anna Nurse Workshop Memo

At the Anna Nurse Workshop, the presenter that was there was Chef Craig Hobson who is an Executive Chef at Le Cirque ,a French restaurant, located in New York City. He prepared two dishes; one was a Corn Flan and the second dish was a Chicken Breast with Shallots. Chef Hobson used two untraditional techniques in making these dishes, for the Corn Flan, which would be usually made with eggs but was substituted with Locust and Agar Agar which held it shape in a mold then after setting, the Corn Flan was sprinkled with hard corn on top and sauced with a Balsamic vinaigrette . The other technique that Chef Hobson used when he prepared the Chicken Breast with Shallots was when he prepared the chicken breast in a water bath at a constant temperature of 143 degrees Fahrenheit which he then seared the chicken breast until the skin was crispy and the shallots were cooked until it was caramelized topped with saffron, orange juice, lemon juice, and cilantro as a sauce. The Chicken Breast with Shallots was also served with a salad which had mint, cilantro, and parsley.

The two dishes that Chef  Craig Hobson made was delicious and unique. The Corn Flan’s texture was interesting due to the Locust and Agar Agar but I was eager to eat it because I  am familiar with Agar Agar  and I couldn’t wait to try it. The Chicken Breast with Shallots was also good as well, it was a sweet and savory dish and the mint, cilantro, and parsley salad definitely complimented the chicken breast.

Date: December 5, 2013

To: Professor Akana

From: Diana Kilby

Subject: Anna Nurse Workshop Memo

Who was the presenter?

The Anna Nurse Culinary Workshop presented Chef and cookbook author James Peterson on October 31, 2013. James Peterson is the author of fifteen culinary books, including “Sauces” and “Cooking”, a 2008 James Beard Award winner. He currently teaches at the Institute of Culinary Education.

What did they prepare?

Chef James Peterson made Puff Pastry, Blurre Buerre Balnc, the most famous butter sauce until the 1970s and Poached Lobster with a Sauce Made from its Roe. Classic puff pastry was made by enclosing butter n a square of a plain dough made with water and flour. Chef James Peterson demonstrated how many folds, rolls and several tricks need to success a perfect dough. As for the lobster dish, it was interesting to find out that a lobster needs only 4 minutes to be cooked instead of 20 minutes most recipes recommended. When a lobster cooks only for 4 minutes, the roe remains uncooked. It is dark green and unsightly. Chef James Peterson said, “the trick is to take the roe out of the lobster, work it through a strainer and whisk it up into a sauce”. Then he combined it with buerre blanc, it made the sauce pure orange.

Did you like the presentation, why or why not?

I was amazed by professionalism and craftsmanship of Chef James Peterson and I liked a lot his personality. He answered all the questions the audience had and made us laugh a couple of times. I have learned a couple useful cooking tricks.  The lobster meat was perfectly cooked. It had full flavor and nice texture. The combination of lobster with buerre blanc made the dish special. It was simply delicious. I enjoyed the presentation a lot.