Embedded Files
On this page you will find some interesting resources to check out. This page will be built as a large scroll so be sure to explore throughout the year. From movies to TV shows, books, and websites, there is a lot of information out there and you can easily find yourself overwhelmed by all the resources that are now available to someone interested in food. These are a good place to start.
On this page you will find some interesting resources to check out. This page will be built as a large scroll so be sure to explore throughout the year. From movies to TV shows, books, and websites, there is a lot of information out there and you can easily find yourself overwhelmed by all the resources that are now available to someone interested in food. These are a good place to start.
Music to work to
Music to work to
Throughout my career working in kitchens I have at times enjoyed and allowed music to be played in the kitchen while at other times found that a quiet work environment encourages greater focus and communication. I know many chefs who fall on either side of the debate. We don't play music in the kitchen here at Grasso Tech due to the safety risk factor, though during the moth of December, Chef Jones has been known to play some Christmas music to enliven the holiday spirit while we crank out dozens upon dozens of cookie platters.
Throughout my career working in kitchens I have at times enjoyed and allowed music to be played in the kitchen while at other times found that a quiet work environment encourages greater focus and communication. I know many chefs who fall on either side of the debate. We don't play music in the kitchen here at Grasso Tech due to the safety risk factor, though during the moth of December, Chef Jones has been known to play some Christmas music to enliven the holiday spirit while we crank out dozens upon dozens of cookie platters.
Let's face it, music is an integral part of life. Sometimes a little upbeat distraction can get you through some long, tough, work days. I thought I would share my three favorite albums to listen to while working as a resource for those of you who put in the long hours to support your families.
Let's face it, music is an integral part of life. Sometimes a little upbeat distraction can get you through some long, tough, work days. I thought I would share my three favorite albums to listen to while working as a resource for those of you who put in the long hours to support your families.
Chef Beplat
This has always been go-to listen while putting in long hours. When coming in early to prep, I can honestly say I have a blast knocking out endless amounts of mise en place while singing along to the Beatles. A Hard Days Night is a transition album for them, still amazingly poppy but with a newer slant to their songwriting.
This has always been go-to listen while putting in long hours. When coming in early to prep, I can honestly say I have a blast knocking out endless amounts of mise en place while singing along to the Beatles. A Hard Days Night is a transition album for them, still amazingly poppy but with a newer slant to their songwriting.
Chef Beplat
This album got me through many days while working as a Sous Chef at the Old Lyme Inn. This was back in 2001 and I loved the infectious beat that this album has. I remember chopping parsley to the rhythm of the 2nd and 3rd tracks, that is how strong a memory it is.
This album got me through many days while working as a Sous Chef at the Old Lyme Inn. This was back in 2001 and I loved the infectious beat that this album has. I remember chopping parsley to the rhythm of the 2nd and 3rd tracks, that is how strong a memory it is.
Chef Beplat
This album was played non-stop in the kitchen when I worked at The Up River Cafe in Westerly. The entire staff, both front and back of the house, were perhaps the most knowledgeable and professional I have ever had the privilege of working with. For a wildly fun and upbeat sounding album the lyrics are a bit on the sad side (it is a breakup album). Totally great!
This album was played non-stop in the kitchen when I worked at The Up River Cafe in Westerly. The entire staff, both front and back of the house, were perhaps the most knowledgeable and professional I have ever had the privilege of working with. For a wildly fun and upbeat sounding album the lyrics are a bit on the sad side (it is a breakup album). Totally great!
Chef Beplat
Looking for more suggestions from a true professional I reached out to David Brush, the musical director here at Grasso Technical High School for his recommendations of albums that are particularly great to listen to while working. I have listed his choices below. Check them out. If you have Amazon or another streaming service, give them a listen and get moving!
Looking for more suggestions from a true professional I reached out to David Brush, the musical director here at Grasso Technical High School for his recommendations of albums that are particularly great to listen to while working. I have listed his choices below. Check them out. If you have Amazon or another streaming service, give them a listen and get moving!
Beatles - Rubber Soul, Revolver, Let it Be
Beatles - Rubber Soul, Revolver, Let it Be
The Cars - Self Titled Album
The Cars - Self Titled Album
Andrew Gold - Self Titled Album
Andrew Gold - Self Titled Album
Smithereens - 11
Smithereens - 11
Best of the Beach Boys
Best of the Beach Boys
Best of the Monkees
Best of the Monkees
Best of Cat Stevens
Best of Cat Stevens
Best of Simon and Garfunkel
Best of Simon and Garfunkel
Best of Neil Diamond
Best of Neil Diamond
As well as some 80's choices which include Devo, Queen, Midnight Oil and George Michael
As well as some 80's choices which include Devo, Queen, Midnight Oil and George Michael
Chef's Table
Chef's Table
Finding a good resource can sometimes be very difficult, but I've been watching Chef’s Table, which is a culinary show based on the world’s greatest chefs and how they became who they are today. In Chef's table there are six volumes or seasons and thirty chefs got their own episode to tell their story. Not only do I think it's a good resource, I think it's a good inspiration. As I kept watching I found each episode amazing, and with great information. The chefs give us information about how the restaurant is now, but they also give you the information on how the restaurant started and the struggles the chef had starting it. To me, that shows that getting to that title is a difficult thing to do, and it will definitely take time and patience.
Finding a good resource can sometimes be very difficult, but I've been watching Chef’s Table, which is a culinary show based on the world’s greatest chefs and how they became who they are today. In Chef's table there are six volumes or seasons and thirty chefs got their own episode to tell their story. Not only do I think it's a good resource, I think it's a good inspiration. As I kept watching I found each episode amazing, and with great information. The chefs give us information about how the restaurant is now, but they also give you the information on how the restaurant started and the struggles the chef had starting it. To me, that shows that getting to that title is a difficult thing to do, and it will definitely take time and patience.
As I was watching Chef's Table, it amazed me to see how much the chefs had to change, or take risks to get their restaurants to the top. In some episodes the chef will start out slowly, nobody really knew they were there, but then the chef would find something that truly inspired them and changes their mindset in the kitchen. For example in season four, episode three, Jordi Roca, who was helping his brother with his restaurant, never actually expected to be a chef. It wasn't that he didn't like cooking but Jordi was born with a rare condition that affected his voice and his throat, so he stayed in his brother's shadow just having fun. That is until one day his brother got in a serious accident and couldn't run the restaurant due to his injuries. This put Jordi in a tough situation and he had to make an impossible decision, he could either close the restaurant or he could run it himself. When he chose to run the restaurant he started off making a lot of mistakes but then he found his inspiration and the restaurant went from a three Michelin star restaurant to the best restaurant in the world.
As I was watching Chef's Table, it amazed me to see how much the chefs had to change, or take risks to get their restaurants to the top. In some episodes the chef will start out slowly, nobody really knew they were there, but then the chef would find something that truly inspired them and changes their mindset in the kitchen. For example in season four, episode three, Jordi Roca, who was helping his brother with his restaurant, never actually expected to be a chef. It wasn't that he didn't like cooking but Jordi was born with a rare condition that affected his voice and his throat, so he stayed in his brother's shadow just having fun. That is until one day his brother got in a serious accident and couldn't run the restaurant due to his injuries. This put Jordi in a tough situation and he had to make an impossible decision, he could either close the restaurant or he could run it himself. When he chose to run the restaurant he started off making a lot of mistakes but then he found his inspiration and the restaurant went from a three Michelin star restaurant to the best restaurant in the world.
I think this is an amazing resource because it actually shows the journey that these famous and amazing chefs had to go through to get where they are. It shows us as young chefs that we will fall on our feet from time to time, but we can get back up. In the end, this show also gives us inspiration and creativity, when I see a new food or dish, it surprises me, and I want to make it myself. Chef’s Table is not only an inspiration though, it is also a great learning experience, seeing how different chefs use different techniques to cook their food is fascinating. As they explain through the process of their techniques, it finds a way to surprise me every time I come across a new one. It really shows me how far I still have to go, and it makes me want to keep going at the same time. Chef's Table gives us the truth about being a chef, the chefs themselves explain how it's not just fun and games, there are challenges and struggles, but that doesn't make it impossible.
I think this is an amazing resource because it actually shows the journey that these famous and amazing chefs had to go through to get where they are. It shows us as young chefs that we will fall on our feet from time to time, but we can get back up. In the end, this show also gives us inspiration and creativity, when I see a new food or dish, it surprises me, and I want to make it myself. Chef’s Table is not only an inspiration though, it is also a great learning experience, seeing how different chefs use different techniques to cook their food is fascinating. As they explain through the process of their techniques, it finds a way to surprise me every time I come across a new one. It really shows me how far I still have to go, and it makes me want to keep going at the same time. Chef's Table gives us the truth about being a chef, the chefs themselves explain how it's not just fun and games, there are challenges and struggles, but that doesn't make it impossible.
Leah LaPointe Class of 2023 (Sophomore year)
Salt, Fat, Acid, Heat
Salt, Fat, Acid, Heat
Samin Nosrat is an accomplished chef and author of the book Salt, Fat, Acid, Heat. This book vaulted to the top of many wish lists for its concise descriptions of cooking and seasoning techniques as well as the incredibly informative and easy to approach illustrations. Netflix picked up the rights to the book and created a four part series that featured the author explaining each of the elements through a personal and global lens.
Samin Nosrat is an accomplished chef and author of the book Salt, Fat, Acid, Heat. This book vaulted to the top of many wish lists for its concise descriptions of cooking and seasoning techniques as well as the incredibly informative and easy to approach illustrations. Netflix picked up the rights to the book and created a four part series that featured the author explaining each of the elements through a personal and global lens.
Last year a student studying remotely reported on the series.
Last year a student studying remotely reported on the series.
Chef Beplat
I was assigned to find a resource that helps people understand the bases of cooking. The documentary/ book Salt, Fat, Acid, and Heat was very useful. I learned a lot about these four basic cooking elements. In the show Samin Nosrat the author describes many different facts that everyone should know about cooking.
I was assigned to find a resource that helps people understand the bases of cooking. The documentary/ book Salt, Fat, Acid, and Heat was very useful. I learned a lot about these four basic cooking elements. In the show Samin Nosrat the author describes many different facts that everyone should know about cooking.
The first episode was Fat. In the documentary Samin explains that the main fat used in Italy is olive oil. What I found interesting about this was that some Italians grow their own olive trees and harvest the olives. The best part is that they press the oil out of the olives themselves. She also describes that olive oil is basically fresh pressed juice. A fat like olive oil should not overpower/ cover the flavor of your dish, instead it should enhance the flavors and accompany it nicely.
The first episode was Fat. In the documentary Samin explains that the main fat used in Italy is olive oil. What I found interesting about this was that some Italians grow their own olive trees and harvest the olives. The best part is that they press the oil out of the olives themselves. She also describes that olive oil is basically fresh pressed juice. A fat like olive oil should not overpower/ cover the flavor of your dish, instead it should enhance the flavors and accompany it nicely.
The next episode was Salt. The first thing I was amazed by was when the show said there are 4,000 different kinds of salt in Japan alone. They all differ by where they come from and the production method used. Salt is one of the very basic yet complex ingredients used around the world. One of the ways salt is harvested is by seaweed. They fish for the seaweed and dry it and when it dries the salt shows and then it goes to a factory to make the final mishio.
The next episode was Salt. The first thing I was amazed by was when the show said there are 4,000 different kinds of salt in Japan alone. They all differ by where they come from and the production method used. Salt is one of the very basic yet complex ingredients used around the world. One of the ways salt is harvested is by seaweed. They fish for the seaweed and dry it and when it dries the salt shows and then it goes to a factory to make the final mishio.
Example
Example
Illustration
Illustration
from the book
from the book
The third episode is Acid. In this episode I learned about sour oranges. In Mexico, specifically Yucatan, which they call the citrus belt of Mexico, is where you can buy fresh sour oranges from farmers markets. I found it very fascinating when the turkey was marinated in the juice of the sour oranges. It only takes 5-10 minutes to marinade the meat because of how acidic it is. Any longer and the meat will become tough.
The third episode is Acid. In this episode I learned about sour oranges. In Mexico, specifically Yucatan, which they call the citrus belt of Mexico, is where you can buy fresh sour oranges from farmers markets. I found it very fascinating when the turkey was marinated in the juice of the sour oranges. It only takes 5-10 minutes to marinade the meat because of how acidic it is. Any longer and the meat will become tough.
The last episode is heat. One of the main things I took away from this episode was when Samin was talking, she said that they keep the grill hotter on one side whether it was the back or front, left or right didn’t matter as long as you have temperature options. Another great tip was when grilling steaks cook it most of the way on one side then flip and cook the other side based on how pink you want your steak.
The last episode is heat. One of the main things I took away from this episode was when Samin was talking, she said that they keep the grill hotter on one side whether it was the back or front, left or right didn’t matter as long as you have temperature options. Another great tip was when grilling steaks cook it most of the way on one side then flip and cook the other side based on how pink you want your steak.
If you are intrigued by cooking and want to know some basic facts from around the world I highly suggest you watch this documentary and read the book. Salt fat acid heat is packed with great tips and information that will improve not only your cooking but your sense of taste when it comes to food.
If you are intrigued by cooking and want to know some basic facts from around the world I highly suggest you watch this documentary and read the book. Salt fat acid heat is packed with great tips and information that will improve not only your cooking but your sense of taste when it comes to food.
Samin Nosrat not only is a chef but she is also a writer and a teacher. She has been trying to incorporate her writing and her food together. This is how she wrote her first book by experiencing the food and writing about how she got the end product. She is now working on another book and she is one of five food columnists for the New York Times Magazine. On her website she writes “But mostly, I live to cook and eat with my friends, surf, sleep under the stars, & read and write and listen to good music” which in my opinion helps people connect with her not just as a writer/chef but as a person.
Samin Nosrat not only is a chef but she is also a writer and a teacher. She has been trying to incorporate her writing and her food together. This is how she wrote her first book by experiencing the food and writing about how she got the end product. She is now working on another book and she is one of five food columnists for the New York Times Magazine. On her website she writes “But mostly, I live to cook and eat with my friends, surf, sleep under the stars, & read and write and listen to good music” which in my opinion helps people connect with her not just as a writer/chef but as a person.
Student Report
Eat Your Books
Eat Your Books
This website is great. I have been adding more and more cookbooks to my home library and this is such a great tool to use them more often. The idea behind it is that cookbooks are indexed according to ingredients, which when entered, allows you to browse all of the recipes that use those ingredients.
This website is great. I have been adding more and more cookbooks to my home library and this is such a great tool to use them more often. The idea behind it is that cookbooks are indexed according to ingredients, which when entered, allows you to browse all of the recipes that use those ingredients.
First you have to find and enter the cookbooks you own into the site. Then, for example, say I have a little bit of broccoli leftover in the fridge along with some ginger and perhaps some cilantro. I enter those ingredients and then any recipe in the books I have entered that features those three ingredients will pop up on the list along with the page number. This then allows you to browse your books without memorizing all of the potential recipes. It makes cooking at home so much more fun. There is a nominal fee associated with becoming a member, but if you are remotely interested in it, then it will probably be worth your time checking out.
First you have to find and enter the cookbooks you own into the site. Then, for example, say I have a little bit of broccoli leftover in the fridge along with some ginger and perhaps some cilantro. I enter those ingredients and then any recipe in the books I have entered that features those three ingredients will pop up on the list along with the page number. This then allows you to browse your books without memorizing all of the potential recipes. It makes cooking at home so much more fun. There is a nominal fee associated with becoming a member, but if you are remotely interested in it, then it will probably be worth your time checking out.
Chef Beplat
The Chef Trilogy - Rhulman
The Chef Trilogy - Rhulman
The 3 books profiled here are The Making of a Chef, The Soul of a Chef, and The Reach of a Chef, all written by Michael Rhulman. Since his first book he has crafted an extensive writing career centered around the culinary arts. In his first book he attends classes at the Culinary Institute of America as a student (research/writer) to get a first-hand perspective on what it is like to attend the best culinary school in the country.
The 3 books profiled here are The Making of a Chef, The Soul of a Chef, and The Reach of a Chef, all written by Michael Rhulman. Since his first book he has crafted an extensive writing career centered around the culinary arts. In his first book he attends classes at the Culinary Institute of America as a student (research/writer) to get a first-hand perspective on what it is like to attend the best culinary school in the country.
Chef Beplat
Student Review
Student Review
While reading The Making Of A Chef by Michael Rhulman, there were a lot of interesting things to learn from. For instance, Michael asked his skills teacher what he thought was the difference between training and education to which he responded “Training is I show you how to do it, you do it. Education is I show you how to do it, you do it, then we discuss why it did what it did, why mine is better than yours”. As Michael takes you on his journey through C.I.A, you meet the interesting people from his class and learn some important lessons about what it means to be a chef.
While reading The Making Of A Chef by Michael Rhulman, there were a lot of interesting things to learn from. For instance, Michael asked his skills teacher what he thought was the difference between training and education to which he responded “Training is I show you how to do it, you do it. Education is I show you how to do it, you do it, then we discuss why it did what it did, why mine is better than yours”. As Michael takes you on his journey through C.I.A, you meet the interesting people from his class and learn some important lessons about what it means to be a chef.
Caleb Pollard Class of 2023
Caleb Pollard Class of 2023
I graduated from the Culinary Institute of America in 1997 the same year that he was there researching his book. I never came across him, and didn't even hear that he was there. This was his first endeavor into culinary writing and I don't think that it was thought of as a big deal at the time. However, the book became acclaimed as a fundamental text on the training that chefs undergo prior to becoming professionals. Because it was published just as I was beginning my career, and I had a tangible link to the material, this book was very important to me. I think that it put into words some of my own thoughts and I still find it to be an interesting read. I suggest anyone who has an interest in higher education on a culinary level to read this book.
I graduated from the Culinary Institute of America in 1997 the same year that he was there researching his book. I never came across him, and didn't even hear that he was there. This was his first endeavor into culinary writing and I don't think that it was thought of as a big deal at the time. However, the book became acclaimed as a fundamental text on the training that chefs undergo prior to becoming professionals. Because it was published just as I was beginning my career, and I had a tangible link to the material, this book was very important to me. I think that it put into words some of my own thoughts and I still find it to be an interesting read. I suggest anyone who has an interest in higher education on a culinary level to read this book.
Chef Beplat
The other two books take different looks into the lives of chefs. The Soul of a Chef focuses on the preparation chefs undergo for the Master Chef exam. There are only 67 Master Chefs in America. It is very elite company. The Culinary Institute of America once boasted the largest collection of Master Chefs anywhere in the world as members of their faculty. I am not sure of the present numbers. The book tracks the path that several chefs take in their preparation to take this grueling multi-day exam. It is an eye-opening read. The Reach of a Chef is my least favorite of the three but still provides an interesting look at the growing corporate world that often times pulls chefs out of the kitchen and into the business office.
The other two books take different looks into the lives of chefs. The Soul of a Chef focuses on the preparation chefs undergo for the Master Chef exam. There are only 67 Master Chefs in America. It is very elite company. The Culinary Institute of America once boasted the largest collection of Master Chefs anywhere in the world as members of their faculty. I am not sure of the present numbers. The book tracks the path that several chefs take in their preparation to take this grueling multi-day exam. It is an eye-opening read. The Reach of a Chef is my least favorite of the three but still provides an interesting look at the growing corporate world that often times pulls chefs out of the kitchen and into the business office.
Chef Beplat
The Beautiful Cookbook Series
The Beautiful Cookbook Series
Attending a technical high school gives students a chance to build relationships with their trade instructors as well as potential employers. Many people might also say that one of the primary benefits of a college or post-secondary education is the chance to do an internship with a business or company that you would like to work for after graduation.
When I was planning out my internship half way through my education at the C.I.A. I knew that I wanted to work in the bay area in California (at that time it was thought that San Francisco was 5 years ahead of New York in terms of food) but I wasn't sure where. I called a few highly rated restaurants and finally got a chance to speak to Chef Roland Passot (Maitres Cuisiniers de France) who owned La Folie in the Nob Hill neighborhood of San Francisco. At the time La Folie was one of the top 3 restaurants in one of the most important food cities in the world. He said that he didn't have any room at La Folie but that he had recently opened up a more casual French brasserie called the Left Bank just north of San Francisco in Marin County if I was interested in that. I was.
Chef Passot labled the food that was served at the Left Bank "Cuisine Grand-mere" French grandmother's cooking. It was there that I began to develop a deep love for the simple but classic preparations that provincial French cooking is known for. Excellent ingredients. Sound techniques.
The book that the Chef de Cuisine Todd Kniess loaned to me when I first arrived, so that I could research the food I would be cooking, was the book on Provence. The pictures look like they could have come out of Gourmet magazine in the 70's and the dishes certainly are not flashy, but it is a pretty informative and interesting book. Different regions are highlighted and it is filled with recipes of the simple food that people eat there everyday. Since then, I have collected the other volumes, all very similar.
Because of the success of the first Left Bank, another was planned to open in Menlo Park. After graduation I moved west, worked at Spago in Palo Alto for a few months, and had the opportunity to be on the opening staff when the new Left Bank opened. It was one of the most formative experiences of my career.
Chef Beplat
From Chefs to Cooks
From Chefs to Cooks
I have included these two texts because they are examples of how chefs reach out to their employees to extend their education and promote deeper thinking while working.
The famous chef Thomas Keller, of The French Laundry, has made Fernand Point's Ma Gastronomie required reading for all of his employees. Point was one of a handful of French chefs who guided modern cuisine to where it is today. His emphasis was on the freshness of product and the simplicity of preparation, a large departure from the elaborate presentations of the previous generation. His restaurant La Pyramid trained a number of chefs as apprentices who would later on go on to fame themselves.
Similarly, I have heard that a local chef has made a different book mandatory reading for their employees. That book is Cooking by Hand by Paul Bertolli. Bertolli is the founder of Fra' Mani handcrafted foods and he is equally famous for the time he spent as the head chef of Chez Panisse in Berekley and for winning the James Beard award for best chef California at his now closed restaurant Oliveto.
Chef Beplat
Sustainable Food
Sustainable Food
In the spring of 2015 I attended a food conference at Connecticut College called feeding the future. I had just finished reading the Omnivore's Dilemma and was currently reading The Third Plate, both texts on the sustainability of food production. The Omnivore's Dilemma has since become a go-to text on how the current large scale of food production affects not just the safety of the product, but also the quality.
The conference featured different speakers who represented different corners of the industry. The featured speaker was Dan Barber, the chef/owner of Blue Hill at Stone Barns, a restaurant ranked in the Top 50 restaurants of the world (currently # 28). It was an amazing talk and his book takes a look at what restaurateurs and chefs can do to impact positive change in the future.
After the conference I decided I wanted to eat there. I made a reservation and my wife and I had the most dynamic, incredible meal of our lives. It was over 30 courses and lasted over 3 hours. At one point we were brought into the kitchen and were able to stand at a counter for 4 courses as the kitchen hummed with activity and cooks worked diligently to produce this world class cuisine. The salad station was literally four feet away from us on our left and the fish station directly in front of us across the counter.
We went back the next day for a guided tour of the entire facility. The mission of the property, the extent of their expertise, and their passion for enacting positive change was truly inspirational.
Chef Beplat
The Culinaria Series
The Culinaria Series
As March has begun and we are starting to schedule the dates for the senior class to perform their SCAP (Senior Culinary Arts Project) I immediately thought of this series of books that has recently been reprinted in a smaller format. For the project, students research a global cuisine and produce an authentic menu. The Culinaria series is by far the most interesting and extensive look at regional foods that I have ever come across. About 15 years ago I walked into a Waldenbooks, around the time that large bookstores began downsizing. On the discount table was a very large (coffee table sized) book with a big rooster on the cover and FRANCE in bold letters. The price.... $1. I grabbed it but it wasn't until I got home and started looking through it that I discovered what a prize I had. It wasn't until recently that I started looking for more of these and I found that they were easy to find on Amazon for a reasonable price.
As March has begun and we are starting to schedule the dates for the senior class to perform their SCAP (Senior Culinary Arts Project) I immediately thought of this series of books that has recently been reprinted in a smaller format. For the project, students research a global cuisine and produce an authentic menu. The Culinaria series is by far the most interesting and extensive look at regional foods that I have ever come across. About 15 years ago I walked into a Waldenbooks, around the time that large bookstores began downsizing. On the discount table was a very large (coffee table sized) book with a big rooster on the cover and FRANCE in bold letters. The price.... $1. I grabbed it but it wasn't until I got home and started looking through it that I discovered what a prize I had. It wasn't until recently that I started looking for more of these and I found that they were easy to find on Amazon for a reasonable price.
Chef Beplat
The books are arranged according to geographic region and devote pages to specialties, festivals, sweets, breads, beverages, etc. Really anything and everything that the area would be known for. These books are really fascinating. If you plan on traveling to any of the countries that the books cover and food is a big part of your fun, these are must reads! Ask Mr. D'Agostino in the media center the next time you are in there where the school copies are and look through them. You will not be sorry!
The books are arranged according to geographic region and devote pages to specialties, festivals, sweets, breads, beverages, etc. Really anything and everything that the area would be known for. These books are really fascinating. If you plan on traveling to any of the countries that the books cover and food is a big part of your fun, these are must reads! Ask Mr. D'Agostino in the media center the next time you are in there where the school copies are and look through them. You will not be sorry!
James Beard Nominations
James Beard Nominations
Every year the James Beard Foundation awards chefs and restaurants around the country with the highest praise you can receive in a number of best-of categories. I look forward to checking out the semi-finalist lists in particular because it offers up a comprehensive grouping of what are considered the best restaurants in a certain area. I love to take short trips around New England and a few years ago started to use this list as a way to choose restaurants I wanted to dine at in Massachusetts, Vermont, New Hampshire, and Maine. I have had a number of very memorable meals at some great locations by using this technique.
Every year the James Beard Foundation awards chefs and restaurants around the country with the highest praise you can receive in a number of best-of categories. I look forward to checking out the semi-finalist lists in particular because it offers up a comprehensive grouping of what are considered the best restaurants in a certain area. I love to take short trips around New England and a few years ago started to use this list as a way to choose restaurants I wanted to dine at in Massachusetts, Vermont, New Hampshire, and Maine. I have had a number of very memorable meals at some great locations by using this technique.
Chef Beplat
The only Connecticut chef nominated this year in the northeast category is Tyler Anderson of Millwright's Restaurant and Tavern in Simsbury. This is the 7th consecutive year that he has been nominated. I don't get out past Hartford much (Simsbury is a bit northwest of Hartford) but I feel like I have to take a trip up there soon. The place looks beautiful.
The only Connecticut chef nominated this year in the northeast category is Tyler Anderson of Millwright's Restaurant and Tavern in Simsbury. This is the 7th consecutive year that he has been nominated. I don't get out past Hartford much (Simsbury is a bit northwest of Hartford) but I feel like I have to take a trip up there soon. The place looks beautiful.
Chef Beplat
90's Influential TV
90's Influential TV
Chef! - A British Comedy
Chef! - A British Comedy
The Great Chefs series - Multiple shows
The Great Chefs series - Multiple shows
My first job in a restaurant was as a dishwasher at the Lighthouse Inn in New London. At that time I had not decided to pursue a lifelong career in the Culinary Arts, I was simply a young man who found that he loved the hard work, the fast pace, and the creativity that the kitchen afforded. It wasn't I started working at the Seaman's Inn in Mystic, now Latitude 41, that I had the opportunity to work for seasoned professionals. The Chef and the Sous Chef each graduated from the CIA and they told me that if I enjoyed what I was doing, and wanted to make a career of it, then I needed an education. It was their recommendation that initiated my interest. You never know how the advice you receive (if you listen) can change your life. During this time I distinctly remember sitting on the floor in front of the TV on Saturday mornings, filled with a new love of food, watching both of these shows. They aired on PBS. I thought Chef! was funny and the image of the raving and ranting chef who lorded over the kitchen became solidified in my mind. The comedy isn't necessarily for everyone, and by now seems incredibly dated, but it really played a part in crafting my understanding of the restaurant world (even a fictional one). Check out some clips on this you tube link .The great chef series did the same but in a different way. This show was unique in how each episode was filmed. This is before the Food Network and the glamour of food tv. Each episode is filmed in 3 parts, appetizer, entree, and dessert. Different chefs offer up tutorials for each course. This show profiled some truly top-rated chefs working at that time. The style of the show was unique in that it was filmed in the kitchen of the restaurant where the chef worked, not in a film studio. You see the actual equipment that each chef uses, and they are often accompanied by their sous chef or an assistant. The dialogue of the show is also unique. The chef instructs, but there is a narrator as well who uses specific terminology that the audience is expected to know, as well as describing little details in a way that supports education but doesn't dumb it down. I absolutely love this series. I got very excited earlier this year when I found out that all the Great Chefs episodes were available streaming on Amazon Prime video for free. Recently, they switched to a pay per view model for these shows. What a shame. However, there are a number of different shows, Great Chefs of France, Great Chefs of the East, Great Chefs Great Cities to name a few. It is easy to spend hours watching this.
My first job in a restaurant was as a dishwasher at the Lighthouse Inn in New London. At that time I had not decided to pursue a lifelong career in the Culinary Arts, I was simply a young man who found that he loved the hard work, the fast pace, and the creativity that the kitchen afforded. It wasn't I started working at the Seaman's Inn in Mystic, now Latitude 41, that I had the opportunity to work for seasoned professionals. The Chef and the Sous Chef each graduated from the CIA and they told me that if I enjoyed what I was doing, and wanted to make a career of it, then I needed an education. It was their recommendation that initiated my interest. You never know how the advice you receive (if you listen) can change your life. During this time I distinctly remember sitting on the floor in front of the TV on Saturday mornings, filled with a new love of food, watching both of these shows. They aired on PBS. I thought Chef! was funny and the image of the raving and ranting chef who lorded over the kitchen became solidified in my mind. The comedy isn't necessarily for everyone, and by now seems incredibly dated, but it really played a part in crafting my understanding of the restaurant world (even a fictional one). Check out some clips on this you tube link .The great chef series did the same but in a different way. This show was unique in how each episode was filmed. This is before the Food Network and the glamour of food tv. Each episode is filmed in 3 parts, appetizer, entree, and dessert. Different chefs offer up tutorials for each course. This show profiled some truly top-rated chefs working at that time. The style of the show was unique in that it was filmed in the kitchen of the restaurant where the chef worked, not in a film studio. You see the actual equipment that each chef uses, and they are often accompanied by their sous chef or an assistant. The dialogue of the show is also unique. The chef instructs, but there is a narrator as well who uses specific terminology that the audience is expected to know, as well as describing little details in a way that supports education but doesn't dumb it down. I absolutely love this series. I got very excited earlier this year when I found out that all the Great Chefs episodes were available streaming on Amazon Prime video for free. Recently, they switched to a pay per view model for these shows. What a shame. However, there are a number of different shows, Great Chefs of France, Great Chefs of the East, Great Chefs Great Cities to name a few. It is easy to spend hours watching this.
Chef Beplat
Art Culinaire
Art Culinaire
The first time that I came across Art Culinaire I mistakenly thought that it was produced by the Art Institutes, a technical college system that offered education in a number of artistic pursuits. They have since downsized or disappeared but 25 years ago they were a competitive option (vs. Johnson and Wales, CIA, California Culinary Institutes, etc.) for those looking to pursue a career in culinary arts. When I lived and worked in the San Francisco area it was a pretty popular choice. In reality, Art Culinaire is a unique magazine that is published 4 times a year. It is hardbound and really looks like a book more than a periodical. It is special because it profiles some of the best working chefs around the world as well as their dishes (with recipes). The quality of the pictures inside is what makes this a stand-out resource. This magazine started publishing in the summer of 1986 and featured a profile on Wolfgang Puck. Almost every famous chef has appeared in the pages of this magazine.
The first time that I came across Art Culinaire I mistakenly thought that it was produced by the Art Institutes, a technical college system that offered education in a number of artistic pursuits. They have since downsized or disappeared but 25 years ago they were a competitive option (vs. Johnson and Wales, CIA, California Culinary Institutes, etc.) for those looking to pursue a career in culinary arts. When I lived and worked in the San Francisco area it was a pretty popular choice. In reality, Art Culinaire is a unique magazine that is published 4 times a year. It is hardbound and really looks like a book more than a periodical. It is special because it profiles some of the best working chefs around the world as well as their dishes (with recipes). The quality of the pictures inside is what makes this a stand-out resource. This magazine started publishing in the summer of 1986 and featured a profile on Wolfgang Puck. Almost every famous chef has appeared in the pages of this magazine.
Chef Beplat
Years ago I heard that the famous chef Thomas Keller (The French Laundry - once of the most influential restaurants in American history) had a collection of every single volume/issue of this magazine. I few years back I started looking at Ebay to find package deals to build my own collection. The current issue is #135. I am missing only one. Chef Jones keeps a couple of his own issues in the theory room. If you are interested, come down, say hi, and ask to take a peek.
Years ago I heard that the famous chef Thomas Keller (The French Laundry - once of the most influential restaurants in American history) had a collection of every single volume/issue of this magazine. I few years back I started looking at Ebay to find package deals to build my own collection. The current issue is #135. I am missing only one. Chef Jones keeps a couple of his own issues in the theory room. If you are interested, come down, say hi, and ask to take a peek.
Chef Beplat
Top Chef (TV Show)
Top Chef (TV Show)
Of all the competition style TV shows that are out there to watch, Top Chef is in my opinion far and away the best. The show isn't necessarily as good as it once was (what is after 17 seasons?) but the quality of the competition, the quality of the cooking, and the introspection of the contestants make it a great watch. The show debuted in 2006 and I have eagerly anticipated every new season along the way. Try to follow along this season on Bravo (this is what DVR is made for).
Of all the competition style TV shows that are out there to watch, Top Chef is in my opinion far and away the best. The show isn't necessarily as good as it once was (what is after 17 seasons?) but the quality of the competition, the quality of the cooking, and the introspection of the contestants make it a great watch. The show debuted in 2006 and I have eagerly anticipated every new season along the way. Try to follow along this season on Bravo (this is what DVR is made for).
Chef Beplat
Cook's Illustrated
Cook's Illustrated
A few years ago, when a few select schools were chosen to pursue accreditation from the American Culinary Foundation, we had two Certified Executive Chefs visit Grasso Tech to observe the culinary arts program. The chefs looked at the curriculum, the rigor of our senior project, and the daily production activities that students in the Culinary Arts department practice on a daily basis. During the program evaluation at the end of their visit (which resulted in Grasso Tech achieving accreditation) I remember one of the recommendations that the chefs gave us. He said that it would be a good idea to expand our library with more alternate resources and periodicals. "At the very least you should have Cook's Illustrated".
A few years ago, when a few select schools were chosen to pursue accreditation from the American Culinary Foundation, we had two Certified Executive Chefs visit Grasso Tech to observe the culinary arts program. The chefs looked at the curriculum, the rigor of our senior project, and the daily production activities that students in the Culinary Arts department practice on a daily basis. During the program evaluation at the end of their visit (which resulted in Grasso Tech achieving accreditation) I remember one of the recommendations that the chefs gave us. He said that it would be a good idea to expand our library with more alternate resources and periodicals. "At the very least you should have Cook's Illustrated".
Chef Beplat
I had never really thought much of the magazine (or really looked at it) before hearing the recommendation. So, I decided to get some back issues to further build my library. Amazingly many of the older annual issues (that have every issue of the year) can be bought on Amazon for as little as $2-$5. These articles are written in a very thoughtful way. I used them as a classroom resource for a few years to strengthen student reading and writing skills in the form of article summaries. Each article begins by identifying an issue or problem with an existing recipe (or simply a quest to improve it) and then the author goes through a series of steps trying out different techniques, proportions, or methods to achieve the desired result. It is a great way to look at the practical application of problem solving in the kitchen and encourage anyone who likes to think about how food is crafted to check it out.
I had never really thought much of the magazine (or really looked at it) before hearing the recommendation. So, I decided to get some back issues to further build my library. Amazingly many of the older annual issues (that have every issue of the year) can be bought on Amazon for as little as $2-$5. These articles are written in a very thoughtful way. I used them as a classroom resource for a few years to strengthen student reading and writing skills in the form of article summaries. Each article begins by identifying an issue or problem with an existing recipe (or simply a quest to improve it) and then the author goes through a series of steps trying out different techniques, proportions, or methods to achieve the desired result. It is a great way to look at the practical application of problem solving in the kitchen and encourage anyone who likes to think about how food is crafted to check it out.
Chef Beplat
Cook's Illustrated is affiliated with another magazine (Cook's Country) and a TV Show (America's Test Kitchen). Both take the same approach to dissecting a recipe. There are also a lot of product and equipment reviews. I switched my basic brand of Olive Oil that I use at home based on their top rating. The affiliated website also has fee based cooking lessons along with recipes and tips. This is a Boston based operation and for those who love to try different recipes but don't necessarily think the restaurant life is for them, they are always advertising for employees (test cooks, digital content directors, etc.) If you are interested check the link below. Browse the site and look at the job opportunity link on the bottom of the page.
Cook's Illustrated is affiliated with another magazine (Cook's Country) and a TV Show (America's Test Kitchen). Both take the same approach to dissecting a recipe. There are also a lot of product and equipment reviews. I switched my basic brand of Olive Oil that I use at home based on their top rating. The affiliated website also has fee based cooking lessons along with recipes and tips. This is a Boston based operation and for those who love to try different recipes but don't necessarily think the restaurant life is for them, they are always advertising for employees (test cooks, digital content directors, etc.) If you are interested check the link below. Browse the site and look at the job opportunity link on the bottom of the page.
Chef Beplat
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