Author Archives: m37bruce

About m37bruce

Chef Instructor

A CHEF’S ESSENTIAL INGREDIENTS – #4 THIS IS AN EGG

The egg is one of the most incredible pieces of food stuff that we get to play with as well as eat! I enjoy them at least three times a week by them selves.

Harvest America Ventures

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One of my favorite movies is the 1954 original version of Sabrina staring Audrey Hepburn. In the context of the story she winds up in Paris at the renowned Cordon Bleu cooking school. Trying to learn to become a more domestically seasoned cook, she is presented with one of her first classes – the instructor/chef begins:

“Bonjour, mesdames et monsiuers. Yesterday we have learned the correct way how to boil water. Today we will learn the correct way how to crack an egg. Now, an egg is not a stone; it is not made of wood, it is a living thing. It has a heart. So when we crack it, we must not torment it. We must be merciful and execute it quickly, like with the guillotine.”

-From Sabrina – 1954

What struck me about this (aside from the humorous portrayal of a pompous French chef) was the reverence paid…

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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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