Plate Cooks!!!!!
CLICK HERE: Plate Cooks!!I had the pleasure today of attending Plate Magazine's 2009 Plate Cooks! experience at Le Cordon Bleu Culinary Institute in Boston. What a BLAST!!! 50 0r so chefs from around the area learning from other Prominent National Chefs, enjoying tasting menus, demonstrations and a competition pitting 8 teams of 6 chefs against one another to create 4 recipes in three hours, "Chopped" style.
We had to produce one bar appetizer, one entree based on Whole Grain, one Pantry based recipe (using only ONE dairy item, ONE produce item, ONE protein and unlimited pantry items), and one "Modern" version of the New England Boiled Dinner.
My contribution was the Whole Grain recipe, which I created on the fly somewhat. It was an amaranth and bulgur wheat cake with a salsa of jicama and pear, piquillo pepper and kafir lime leaves in lemon juice with a drizzle of raisin and reduced merlot sauce. (It kicked ass).
It was so much fun! I loved working with other chefs on the challenge, and talking with the many people there at the Institute, as well as some from Plate Magazine.
I love being a chef.
No, really, I do.
Really.
We had to produce one bar appetizer, one entree based on Whole Grain, one Pantry based recipe (using only ONE dairy item, ONE produce item, ONE protein and unlimited pantry items), and one "Modern" version of the New England Boiled Dinner.
My contribution was the Whole Grain recipe, which I created on the fly somewhat. It was an amaranth and bulgur wheat cake with a salsa of jicama and pear, piquillo pepper and kafir lime leaves in lemon juice with a drizzle of raisin and reduced merlot sauce. (It kicked ass).
It was so much fun! I loved working with other chefs on the challenge, and talking with the many people there at the Institute, as well as some from Plate Magazine.
I love being a chef.
No, really, I do.
Really.
posted by Julia Farley at
Monday, December 07, 2009
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