Author Archives: m37bruce

About m37bruce

Chef Instructor

WHAT IT WAS LIKE TO BE A LINE COOK IN THE 60’S AND 70’S – PART II

A Chef’s Life!

Harvest America Ventures

frenchieFrenchie – The Statler Hilton butcher – 1970

Don the banquet chef had his full crew in place by 10 a.m. – the work in front of them was daunting. With 12 events scheduled for the day culminating in the evening banquet for 1,200 there would be no time to waste. Fortunately, much of the prep work had been accomplished over the past two days, (potatoes washed and oiled, green beans snapped and blanched, salad greens washed and spun dry, salad garnishes done, 1,500 clams casino prepped, 2,000 risotto croquettes ready for breading, mountains of mushroom caps peeled and stuffed with duxelles, canapé spreads done, parsley washed and chopped for garnish, etc.), but the finishing and service coordination would still be monumental. Six of those events were just coffee hours in the early afternoon and two were private luncheons in the Beef Baron Restaurant, so that work would be handled…

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Hummus with Roasted Chili and Carrots

I really like this, make sure you finish with the best extra virgin olive oil you have, it’s worth it.

Hanady Kitchen

Best hummus recipe

This hummus recipe, like many of the other dishes on my site, involves playing with flavors. Growing up in a Palestinian and Spanish/Puerto Rican home, I always knew that my palate was a little different. With a pantry stocked with tahini, zaa’tar, sazón, and sofrito, our cooking was often a melting pot of our multicultural upbringing. Those early experiences really shaped the way that I  looked at food. As a child, I learned that combining flavors of different cuisines can open a world of creativity. To this day, I am always looking for ways to add more flavor, spice, and life to traditional foods.  Rather than calling this cooking style “fusion cuisine,” to me, it’s simply about seeing the kitchen as a place of limitless possibilities. A little chili here and a little spice there, some Latin gusto over there, and you’ve added another dimension to your cooking.

My latest…

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