Wednesday, March 30, 2011

Guest speaker at ACC culinary arts class

Earlier this week, Derek Courtney came to visit with the culinary arts class here at A.C.C..  Derek is en route to his  new job in Germany.  Derek was one of the first students to complete our A.A.S. degree.   Our current events students asked Derek many questions about his career path and his future goals.
Overall, a good time was had by all.
Thank you Derek for sharing some of your experiences with us.

Until next time:
Happy Eating
Chef Leslie Bartosh
Faculty Chair Culinary Arts
Alvin Community College
3110 Mustang Road
Alvin, Texas 77511

Monday, March 21, 2011

Photos and principles of healthy cuisine

Spring break is over.  It flew by too fast but the end of the school year is in sight.  I have not had the opportunity to process the photos from International cuisine, but I did process a photo from Principles of Healthy Cuisine.  I did this photo to be a part of my slide show that I use for open houses and recruiting events and thought it might make a nice post here.
So, here it is
This is a vegan/gluten free curry that we did as part of class.  Light coconut milk was used as a base for the curry and brown rice was used for the fried rice base.  It was yum yum.
Hope you enjoy.

Until next time:
Happy Eating
Chef Leslie Bartosh
faculty chair culinary arts
Alvin Community College
3110 Mustang Road
Alvin, Texas 77511

Thursday, March 10, 2011

Southwest Regional Jeune Commis Competition

Last weekend one of our students Steven Vale competed in the jeune commis (young chef) competition hosted by the southwest region of the Chaine des Rotisseurs.  The competition was held in San Antonio, Texas.  The competition is a mystery (market) basket competition where the chefs are given a basket of ingredients that they must use in creating a three course menu.  They have 30 minutes to write their menu; followed by a three hour window to cook their menu.  The chefs must produce four plates of each course.  It is mandatory that they utilize at least 50% of each ingredient in their basket.  At the end of the three hour cooking window the chefs have thirty minutes to plate their creations.
Steven did not win the contest but he did very well.  We are all proud of his efforts.  Steven has the opportunity to compete two more times in this competition.

           from left to right:  Chef Bartosh, Steven Vale, Chef Mary Bass
Chef Bass was the primary coach for Steven as he prepared for the competition.

Until next time, Happy Eating.
Chef Leslie Bartosh, CEC, FMP
Alvin College Culinary Arts
3110 Mustang Road
Alvin, Texas  77511

Tuesday, March 1, 2011

the rest of the menu from international cuisine

A few weeks ago I posted the menu from the first nine days of international cuisine.  So here is the rest of it.
I do have all the photos from the class downloaded but have not yet had the opportunity to process them.  I hope to do so shortly.  Here is the remaining menu.  I hope it gives you some idea of what we do in the class.

Day 10 Spain

Aceitunas Negras Alinadas  (Marinated black olives)
Ajo Blanco (chilled almond and garlic soup)
Albornia (eggplant, peppers and tomatoes with cumin and cilantro)
Almogrote de la gomera (red pepper, cheese and garlic spread)
Andalusian meatballs
Brazo de Gitano ("Gypsy's Arm" Rolled Sponge Cake)
Champinones al Ajillo ( mushrooms)
Crema Catalana 
Gallina En Pepitoria (Chicken Cooked in an Almond and Saffron Sauce)
Gazpacho Andaluz
Gazpacho de Garbonzos ( garbanzo gazpacho)
Lecho frito
Paella Valencia
Pepper Salad, Cadiz Style
Platanos al horno (Baked bananas )
Portuguese sweet bread
Queso fresco (blanco) (1 gallon milk)
Solomillo de Cerdo Ibericao en Adobo ExremeƱo (Iberian Pork Loin in an Adobo (Spice Paste) from Extremadura
Tortilla de Patata Jose Luis

Day 11 Latin America

Arroz brasileiro (Brazil style rice with tomatoes and onion)
Arroz de huacca )oxala’s rice)
Botanas de Cameron seco (dried shrimp fritters)
Cebollas rojos ec escabeche ( pickled red onions)
Chilaquiles de guajolote
Empanadas de nelly
Flour tortillas
Ibis escabechados (yucatecan pickled lima beans)
Papas escabechados (yucatecan pickled potatoes)
Picadinho carne ( Minced meat Brazilian style)
Porotos Granados (Grand chile stew)
Salsa pico de gallo
Sope de camote picante
Tres leches

Day 12 Latin America

Aji de carne
Arroz con pato (Braised duck with coriander rice)
Budin de hongos (mushroom pudding)
Calbacitas rellenos (stuffed zucchini squash)
Carne guisada (stewed beef)
Chimi churi (argentine spiced parsley sauce)
Corn tortilla
Green rice with poblano
Northern pork filled tamales
Platanos con creama natilla
Sweet corn fritter
Torrejas de Maiz Tiero  (Fresh corn fritters )
Tortilla soup

Day 13 Chinese Monday

Steamed rice
Ch’un chuan (egg roll)
Char sui
Fried bananas
Chinese fried rice
Fried unleavened bread
General Tso’s chicken
General Tso’s chicken II
Chung yau bang (Scallion pancakes)  
Shao mai (steamed dumpling)
Sour and hot soup
Stir fried fibrous vegetables
Sweet and sour pork
Won ton soup

Day 14 Southeast Asia

Cha gio (fried spring rolls)
Char mee siem (rice vermicelli with chicken, tofu, and spicy sauce)
Chicken adobo
Chicken curry with coconut milk
Egg noodle soup with chicken
Goi cuon (fresh spring rolls)
Khao pad prik kring (fried curried rice)
Kim chi
Kluai buat chi (bananas cooked in coconut milk)
Mie goring (Indonesian fired noodle with pork)
Nua pad prik (chili beef)
Num pachok char tofu (vegetarian stir fry noodles with tofu)
Nuoc cham (fried dipping sauce)
Nuoc leo (peanut sauce)
Satay (skewered chicken or prawns)
Shrimp and green curry soup
Steamed rice

Day 15 Japan Wednesday

Gohan (Japanese steamed rice)
Horenso hitashi (spinach with sesame seeds)
Ichi bon dashi
Kaki age (Mixed deep fried pancakes)
Namasu ( daikon and carrot in vinegar dressing)
Niban dashi (cooking stock for vegetables (part of horenso hitashi)
Nigiri zushi (vinegared rice and fish sandwish)
Odamaki mushi (somen noodles in steamed custard)
Shrimp and veg tempura
Soba tsyu  ( Mirin and soy dipping sauce for tempura and noodles)
Suki yaki (Beef and vegetables simmered in soy sauce and sake)
Sumashi wan (clear soup with chicken)
Sushi rice
Ten tsuyu (mirin and soy dipping sauce for tempura and noodles)
Tori gohan
Zaru soba (buckwheat noodles)

Until next time:

Happy Eating

Chef Bartosh
Alvin Community College Culinary Arts
3110 Mustang Road
Alvin, Texas  77511

new faculty member

I am pleased to announce that Chef Franchesca Bland has agreed to join us as an adjunct faculty member.  Chef Bland will be teaching Garde Manger and Fundamentals of Baking.  She brings years of experience in the industry and in the classroom to our program.  Welcome Chef Bland.