Department of Hospitality Management's CLT Office

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Department of Hospitality Management's CLT Office

An Indispensable Guide To Cutting Any Recipe In Half

From the Huffington Post:

Recipes are great. They encourage us to try new spices and play with different techniques. The only problem is that sometimes they make way too much food. Sure, there are occasions when we need to make chicken dinner to feed eight people, but those times are rare. Sometimes a couple dozen cupcakes are necessary, but we only want to bake a half dozen more often than not.

3 Kitchen Commandments from Anthony Bourdain

On Lists
I’m a big believer in lists, which focus the mind and serve as a reference point. When I worked in restaurant kitchens, the very first thing in the morning, I’d write the day’s prep lists, go through the refrigerators and see what I had and what needed to be used quickly, and take stock of what was missing. I’m also a strong believer in forward motion. A less-than-great decision is better than no decision or endless dithering. Improvise, adapt, go forward. And remember that credit and blame accrue to the chef in equal proportion. If your subordinates fail, it’s your failure. To blame others is loathsome. That itself is failure.

On Punctuality
I devoted an entire chapter of Kitchen Confidential to my old mentor, Bigfoot, whom I described as “a bully, a yenta, a sadist and a mensch…the most stand-up guy I ever worked for.” Bigfoot had a rule: Arrive 15 minutes early for your shift. The first time I was 14 minutes early, I was advised that the next time it happened, I’d be sent home and lose the shift. And the next time after that, I’d be fired. I was never late again for any job, and I instituted the same policy in my kitchens. To this day, I’m pathologically early to every engagement—business or social. Arrival time is an expression of respect; it reveals character and discipline. Technical skills you can learn; character you either have or you don’t.

On Knives
Knife skills are the first thing you learn in a kitchen. Whenever I saw cooks muscling a red pepper with a dull blade, I’d put them on knife-heavy prep, doing basic cuts again and again and again until they got it right. Most of the really gruesome wounds I witnessed on the job (or wrapped up before rushing a bleeding cook to the ER) came from rotary slicers or can edges—not knives. I made sure my cooks had a good chef’s knife, a flexible fillet knife for fish, an offset serrated knife and a paring knife. Some butchering hotshots also had the super-skinny remnants of a knife they’d ground down to a thin jailhouse shank and were using to scrape meat off the bone.

 

Link here to original blog post in food and wine. Thank you to Prof. Moore for sharing this great advice piece.

NY’s secret weapons…

A nice tribute to the people who are never mentioned but always counted on. For many new food professionals the lights of attempted fame can be blinding, but for these folks the allure of making things work and being the best at what you do is enough.

In the NYC restaurant world, when an eatery gets a good review or a high rating, it’s typically the executive chefs, owners and managers that get all the glory. But the real backbone of every restaurant is never any of these boldfaced names; it’s the quiet, skillful, passionate folks who toil behind the scenes without high title or recognition, making sure that all the key elements of the restaurant are in place each night. Today, 10 of these unsung heroes will finally get their due. We scoured NYC’s kitchens looking for them — everyone from a dedicated Mile End dishwasher to Michael White’s low-key pasta master. Read on to hear their untold stories and learn their secrets to success. 

It’s Spring!, time to enjoy some fresh herbs in EVERYTHING!

Spring is here, but depending on where you live, it might not feel that way. No matter the temperature, one way to feel instantly seasonal is to start adding some herbs to your plate. Whether you’re growing them in a window box or picking them up at the farmers market or grocery store, herbs like mint, parsley, dill and cilantro will force spring upon you.

Ever Wonder how dates are grown?

Here’s a quick walk through from our friends at the Huffington Post:

Of all the dried fruit options at the grocery store, dates rank amongst the least popular of the bunch. They don’t have the cute California Raisin character to make them likable, nor do they have a catchy name like Craisins. What they do have is a mildly bad reputation for being just as common — and unwelcome — as fruit cake at Christmas time. It’s too bad because dates are responsible for making some truly delicious recipes most of them desserts.

On our quest to bring dates back into the public’s favor, we got to thinking about where dates come from. For those of you who have never given any thought to this fruit’s origin, the answer may surprise you. But even more remarkable is the amount of work — and the serious need to overcome one’s fear of heights — required for the harvest of dates. These palms grow tall, and they take their fruit with them.

For those who are naive about the date, we’re going to break it down — with photos to boot