6 medium apples
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1/2 cup milk
2 cups brown sugar
2 cups water
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
Preheat oven to 375 F degrees.
Peel and core apples.
Sift together flour, baking powder, and salt.
Cut in shortening until crumbs are size of small peas.
Sprinkle milk over mixture, and press crumbs together lightly, working dough only enough to hold it together.
Roll dough as for pastry, and cut into 6 squares.
Place an apple on each square and fold pastry to surround apple.
Place in a casserole dish.
Combine brown sugar, water, cinnamon, and nutmeg in a saucepan.
Cook for 5 minutes then remove from heat.
add butter and stir.
Pour sauce over dumplings.
Bake for 35 to 40 minutes, brush pastry with sauce twice during baking.
6 -8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb cheddar cheese
Peel, cube, boil, drain and “mush” potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
Add half the milk and stir until lumps are out of flour mixture.
Add remaining milk and on med-high heat, heat to a boil.
Stir almost constantly or it will scorch.
After boiling, turn heat off and add remaining ingredients.
1 pound dry pinto beans
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 pound ham hocks, or 1/4 pound streak o’ lean
4 cups water
1 onion, chopped
House Seasoning, recipe follows
Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
If using streak o’ lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.
Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
- Get a job at a restaurant. Whether you’re still in high school or are thinking about transitioning to culinary arts from a career already underway, the first thing to do is get exposure to the conditions, techniques, equipment, and culture that surround restaurant work.
- Your first restaurant job doesn’t have to be prestigious. Apply to be a server at your local cafe, or work for your college’s catering service. Experience is important in the restaurant business, so start getting it as soon as you can.
- Practice cooking at home. Cooking in a restaurant is very different from cooking at home, but you should take every opportunity to get familiar with as many foods and techniques as possible.
- Become confident with a knife and other kitchen equipment. Form opinions about which tools are useful and which are unnecessary gadgets.
- Learn everything about the food you love. More importantly, learn about the food other people are willing to pay money to eat. Organic, free range, kosher, Kobe – gain an understanding of these important terms.
- As you practice at home, think about what type of cooking best suits you. Do you see yourself working with a particular type of cuisine? Do you enjoy making desserts more than main courses? Your interests will determine where you seek education and experience down the line.
- Practice cooking for other people. Chefs are under a lot of pressure to perform well. If people’s expectations aren’t met, they send dishes back and write negative reviews. Find out early whether you’ll be able to hold up under close scrutiny of your work.
- Have a passion for the culinary arts field. Not just anyone can be a chef. It takes dedication to becoming an expert on how to cook, but also an obsession with new flavors and trends and an awareness of your competition.
- Visit good restaurants to get a sense of how they are run. If you can, pay attention to the roles the staff are playing, and how they work together to make the restaurant run smoothly.
- Read restaurant reviews, cooking magazines, profiles of head cooks and chefs, and other literature related to culinary arts. Gain a deep understanding of the field you are entering. Anthony Bourdain’s Kitchen Confidential, The Professional Chef from the Culinary Institute of America, and Becoming a Chef by Dorenburg and Page are all great resources.
- Enroll in a culinary arts program. Going to cooking school isn’t a prerequisite for becoming a chef, but it can give you a leg up when it comes to getting hired at good restaurants.
- Programs are offered at trade or vocational Schools, colleges and culinary institutes.
- Most programs offer a broad education in nutrition, sanitary food preparation techniques, butchery, pastry making, and other basic cooking knowledge.
- If you plan to eventually start your own restaurant, find a program that offers classes in business, management, human resources, and other areas of knowledge that will come into play.
- Find an internship. Some culinary arts programs have relationships with local restaurants and offer internship positions to students. If you have this opportunity, take it. You’ll continue learning new techniques and skills while also acquiring experience you can put on your resume.
- If your program does not offer internships, pursue one yourself. Talk with the head cook or chef at your favorite restaurant and ask if he or she would be willing to let you help out and ask questions.
- Get certified. The American Culinary Federation (ACF) offers a generalized certification as well as certifications in specialized areas, like pastry making. A certification from the ACF will help differentiate you from other candidates trying for the same job.
- Apply for jobs. Now that you have years of education and experience under your belt, find a job as part of the kitchen staff at a restaurant that appeals to you.
- If possible, use some of the connections you made through your culinary program and internship. If you’ve already worked with people before, you may be able to move up toward chef status more quickly.
- In Europe, the interview process involves working at the restaurant for a day for free. You see what their staff can do, they see what you can do, and if it’s a good match, you’re hired.
- Understand you’ll probably have to start at the bottom. Many chefs start working at a lower rung in a restaurant and work their way up over the course of ten or more years. The competition to become a chef is fierce, so if you want to succeed, be prepared to put in long hours and a lot of labor to show your dedication.
- Even people who have a culinary arts degree usually start with “scut work” – peeling potatoes, processing meat, and other physically taxing work that requires standing for hours on end.
- People who do well with scut work are promoted to garde manger, and are in charge of preparing appetizers, soups, and cold dishes.
- The next step up is to become a line cook, working directly with entrees.
- Talented people are promoted to sous chef, the head chef’s second in command.
- Finally, an executive chef manages the entire kitchen, and sometimes owns the restaurant. This level is achieved after years of hard work.
- Stay at the top of your field. As you’re climbing the ladder, keep yourself abreast of the latest food trends. Eat at excellent restaurants, get to know other people in the business, and keep your culinary skills sharp. Start thinking creatively and with an eye toward what ensures the success of a restaurant. When the time is right, you’ll be promoted to executive chef, or you’ll have the knowledge and skills to branch off on your own.
- Eat out! Cooking at a restaurant is nothing like cooking at home, and there is a lot of good information and ideas on menus.
- Be nice to everyone in the kitchen. The pot washers and guests you meet today may be opening the hot new fusion restaurant tomorrow.
- Check out culinary programs at the community colleges in your area. More and more schools are offering night classes, certificate programs, and full culinary degrees.
- Working in a kitchen is hard work, especially if you’re not the executive chef. Be prepared to be yelled at a lot if you’re just starting out in a kitchen.
- Use caution when working with knives, as it is easier to cut yourself once you become good with a knife since you trust yourself more.
- Stuff the ego, nobody wants to hear you ramble incessantly about how good you think you are, or why your food is more technically sound than the competitors. It’s about humility and using food as a medium to express yourself.
2 cups Kellogg’s all-bran cereal
1 1/4 cups milk
1/4 cup oil
1 1/4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Combine cereal and milk. Let stand 1/2 hour.
Add egg and oil; beat well.
Add rest of ingredients. Beat just until combined.
Put into muffin pans sprayed with Pam.
Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
1/2 cup butter or 1/2 cup margarine, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup milk
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
1 tablespoon granulated sugar, mixed with
1/4 teaspoon ground nutmeg
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.
5 Cups Chopped Turnip Greens
1 Tbsp Olive Oil
6 Cloves Garlic
1 Dash Tobasco
Salt – to taste
Optional – Crushed red pepper (to taste/add heat)
1. Combine ingredients in large stock pot
2. Cook over medium heat, until greens wither/cook down
3. Stir occasionally until greens reach desired tenderness
3 tablespoons butter
¼ cup flour
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
⅛ teaspoon smoked paprika plus more for sprinkling on top
2½ cups 2% milk
3 cups grated medium cheddar cheese*
Add the flour, salt, dry mustard, pepper, and ⅛ teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
Remove from heat, and stir in 2 cups of the cheese, stirring until melted.
Chef de partie Rico Gore, was born in Hickory, NC to Leatha Quick and Jerome Gore. He was inspired to become a chef, while in a career training program in Durham, NC when he met head Chef Willie Lane. Chef Lane inspired Rico to turn his life around, and he was responsible for the realization of his true talent: cooking and culinary arts.
Rico’s desire to learn culinary arts, his hard work ethic and undeniable talent, resulted not only in his success in Chef Willie Lane’s kitchen, but he was able to attain over 1500 hours of instruction and experience, which allowed him to pursue his dream in culinary arts. Years after graduating from the Career training program, Chef Gore relocated back to Hickory, NC to get more experience in a professional kitchen as a trainee Chef with aspirations of becoming a Master Chef.
Chef Rico, a single father, currently lives in North Carolina, where he has been successful in managing his career thus far as he pursues an Executive Chef position. Always the entrepreneur, he is currently working on numerous endeavors including, writing his first cookbook, creating a food blog, starting his own brand of spices and seasonings, and establishing several clients. In the future, Chef Gore plans to open his own fine eatery establishment, where the menu will be a fusion of some of America’s most popular dishes. The dishes included on the menu will reflect some of the most popular dishes that people usually have to travel to other states to enjoy. Chef Gore wants to ensure that people do not have to travel to various locations to enjoy some of their favorite dishes; instead they will be able to enjoy them in their home state of North Carolina.
In addition to his mentors, Rico gives thanks to his Bible teacher David Williams for being responsible for the respectable and well-groomed man that he is today.
1 (3 -6 lb) frying chickens (any whole chicken will do)
2 quarts water
2 teaspoons salt
1/2 teaspoon pepper (I use coarse ground and double it)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening (I use Crisco sticks)
3/4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)
Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
Bring the broth to a boil and add pepper.
Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
2 cups apple juice, plus
1/2 cup apple juice
4 large golden delicious apples, with peel,cut 1/2 inch wedges
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons sugar
In a medium skillet, combine the 2 cups apple juice and sliced apples.
Simmer gently until apples are fork tender but not mushy, turning apples frequently.
Remove apples from juice using a slotted spoon and place in an oven safe dish.
In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar.
Blend a few seconds until smooth.
Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth.
Pour thickened mixture over apples and serve.
Please note the cooking time is an approximate.
“Pressure Cooker” One of my favorite documentaries about inner school kids in a Philadelphia High school pursuing Culinary careers. This video shows where the students are five years later.
Serves: 9 pieces
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard
Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup butter
1 cup cola, beverage
5 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
1 teaspoon vanilla
7 ounces marshmallow cream
1/2 cup butter
3 tablespoons unsweetened cocoa powder
9 tablespoons cola, this should be the remaining cola left in a 12oz can
1 teaspoon vanilla
4 cups confectioners’ sugar
Preheat oven to 350°F.
Spray a 9×13 glass pan with nonstick spray.
Combine flour, granulated sugar and baking soda in mixing bowl.
In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).
Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily.
Add buttermilk, eggs and vanilla. Mix well.
Pour into prepared 9×13 pan.
Bake for 40 minutes.
During last 10 minutes of baking prepare frosting.
Prepare Second Frosting:.
Place 5 cups confectioners’ sugar in a mixing bowl.
In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling.
Remove from heat, stir in 1 teaspoon vanilla.
Pour over 4 cups confectioners’ sugar.
Mix well with a whisk.
Remove cake from oven.
Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily.
Slowly pour warm coco-cola frosting over marshmallow fluff.
It’s best to let this cake cool for about an hour before cutting into it.
1/4 lb sliced bacon, cut into 1-inch pieces
3 (14 1/2 ounce) cans green beans, with liquid
1/4 yellow onion, peeled and chopped
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp.
When bacon has browned, add green beans.
Add salt, sugar and pepper and mix well.
Place onion on top of green beans.
Cover saucepan with a lid and bring to a light boil.
Turn heat down to low and simmer beans for 45 minutes.
2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing
Preheat oven to 450°F.
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don’t be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Cut out into 2″ rounds (or your preferred size).
Place close together on an ungreased baking sheet.
Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.
Here are seven chicken recipes – consider them a jumping off point for your own chicken creations. Six follow the basic procedure, while one is different and only slightly more effort, but worth it. All of them make the most of an inexpensive package of protein.
BASIC PROCEDURE FOR COOKING CHICKEN
Preheat the oven to 350 degrees F. In an oven-proof skillet, heat a small amount of oil over medium high heat. Brown 2 to 3 pounds of chicken pieces on all sides, 2 to 3 minutes a side. Drain any excess fat from the pan, add a sauce of some kind, cover and bake for 45 minutes.
1 (8 ounce) can tomato sauce
1 small jar strawberry jam
2 tablespoons balsamic vinegar
1 teaspoon ground ginger
Whisk these ingredients together and pour over the chicken just before you put it in the oven.
2.HONEY MUSTARD CHICKEN
1/2 cup honey
1/2 cup Dijon mustard
3 tablespoons melted butter
2 jars of salsa of your choice
Pour over the chicken just before you put it in the oven.
4.SWEET AND SOUR CHICKEN
1/3 cup rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with
4 teaspoons water
Large can pineapple chunks, drained
Whisk the rice vinegar, brown sugar, ketchup, soy sauce and cornstarch slurry together and pour over the chicken just before you put it in the oven.
After 45 minutes, add the drained pineapple and cook 5 minutes more.
5.CHICKEN WITH PEACHES
1 cup orange juice
2 tablespoons honey
2 tablespoons vinegar
1 tablespoon chopped parsley
1 large can peach slices, drained
Whisk the juice, honey, vinegar, and parsley together and pour over the chicken just before you put it in the oven.
After 45 minutes, add the drained peaches and cook 5 minutes more.
6.PESTO AND PARMESAN CHICKEN
1/2 cup pesto sauce 1/2 cup
Parmesan cheese, grated
Spread the pesto over the chicken just before you put it in the oven.
After 45 minutes, sprinkle with the Parmesan and cook 2 to 3 minutes more.
2/3 cup plain low-fat yogurt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon grated peeled fresh ginger
3 tablespoons lemon juice
2 teaspoons ground coriander seeds
1/2 teaspoon ground cardamom
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 garlic cloves, minced
Combine all the ingredients.
Marinate the chicken in this mixture for several hours.
Preheat oven to 500 degrees F.
Drain the chicken (discard the marinade) and place on a greased broiling pan. Bake 25 minutes.
13 -15 ounces of shredded hash browns
1 cup of shredded cheese (colby to sharp)
1/4 cup beef broth
1/8 cup of minced onions or 1/8 cup finely diced onion
1/2 cup milk
1/2 tablespoon butter or 1/2 tablespoon margarine
1/2 teaspoon garlic salt or 1/2 teaspoon salt
1/8 teaspoon black pepper
Melt butter or margarine and mix in milk, broth, salt, pepper, and onion in large measuring cup or bowl.
In large skillet heat hash browns and fold in shredded cheese until melted.
Preheat oven to 425°F.
Prepare 9×13 baking dish or pan.
Put hash brown cheese mixture into prepared pan and pour other ingredients in and fold until hash browns swell in most of the liquid. Spoon the hash browns flat and place in oven to bake for 45 minutes.
2 scallions, cut into 1/2″ pieces, plus more, sliced
2 garlic cloves
1 1″ piece peeled ginger, chopped
2 tablespoons gochujang
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon unseasoned rice vinegar
2 tablespoons vegetable oil
1/2 head green cabbage, cut into 1″ strips
Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.