late photos

I discovered some photos on my phone the other day from the Spring open house at ACC.
So I thought I would post a couple of them.
We had a Texas theme for the open house so it was fitting that there was bull riding, (mechanical bull that is):

Here is Chris mounted on the bull.  Nice bull, nice bull........

Here is Chris still mounted on the Bull.......NICE BULL.........NICE BULL

Here is Chris about to be launched from the nice bull!

One of the things that happens with our open houses is that ACC gives away scholarships via random drawings.

Steven was lucky enough to be a winner!
Thanks for stopping by.

Until next time.

Happy Eating.

Chef Leslie Bartosh
Alvin Community College
3110 Mustang Road
Alvin, Texas  77511
281.756.3949
chef@alvincollege.edu

Registration for ACC Culinary Arts for Fall 2011.

As usual, there will be a minimal amount of seats available for the lab classes for the fall semester in the Alvin Community College culinary arts program.  This year I expect to have between 7 and 9 seats available.
If you are interested in enrolling in the program, the following steps need to be completed.

1.  Have official transcripts from any previous schooling mailed to Alvin Community College at the following address: 
Alvin Community College
Registrar's Office
3110 Mustang Road
Alvin, Texas 77511 2.  Complete the College's online application.  The application can be found at the following URL:
https://app.alvincollege.edu/Admissions/Intent/Index
3.  One your application has been completed and accepted.  You will need to make arrangements to take the placement test.  Placement testing information can be found at:
http://www.alvincollege.edu/advisingservices/testing/default.htm
4.  Meet with an academic adviser or myself regarding classes.
5.  Register!  Remember, registration for the fall semester will start on July 18.  With the limited amount of seats available be sure to register early.  I will set up a waiting list as needed to try and accommodate as many people as we can.
6.  Visit the book store to order your supplies.  We move fast in our program and you will want to have everything for the start of class.
7.  If you plan on using financial aid please take some time and visit the ACC financial aid information at:
http://www.alvincollege.edu/financialaid/

You may also wish the visit the Seven Steps to Getting Started which is set up by our student advising services.  The seven steps are located at:
http://www.alvincollege.edu/advisingservices/getting_started.htm

I hope this helps.

Please let me know how I can be of assistance.

Until next time:  Happy Eating

Chef Leslie Bartosh, CEC, FMP
Alvin Community College
3110 Mustang Road
Alvin, Texas  77554
281.756.3949
chef@alvincollege.edu

garde manger class 2011 continued

This was a platter from class.

Another platter from class.  This one for four people.

Another platter from class.

A platter from the end of year buffet.

Sarah, Maria, Rebekah and Rachel posing with a platter from class.

 Adrian and Steven with Steven doing the big thumb routine.  End of year buffet night.

The crew.   Rebekah is hiding behind the ice carving.

Well there you go.  I hope you have enjoyed the journey through this years classes.
I think it was fun for both the students and the faculty.

Until next time:
Happy Eating
Chef Leslie Bartosh
Faculty chair culinary arts
Alvin Community College
3110 Mustang Road
Alvin, Texas  77511
281.756.3949
chef@alvincollege.edu

garde manger class 2011 continued

 

A fierce pineapple catfish under construction.

A platter of finger sandwiches.

One of the platters from class time:  beef kabobs, shrimp cocktail, chicken wings and fruit kabobs.

Another platter with similar components.

Another variation on the theme.

One of the platters from the end of the year buffet.

Garde manger class

The school year is over.  As usual our school year ended with Garde Manger.  The students did a great job in class.  The ice carvings came out great!  Chef Bland did a great job with the class.
The following pictures, from the class, are in alphabetical order.

Here is a shot of Adrian concentrating on his cuts.  Adrian developed some of the best knife skills of the whole class!

A dynamic trio if I ever saw one:  Alicia, Allen and Yvonne with one of their platters.

This angel fish ice carving was done by the team of:  Maria, Rebekah, and Rachel.  It was judged to be the best of the class by an outside judge.  You can see it displayed as a part of the class end of year buffet in the following photo.

An open face bacon and lettuce sandwich.

Roast beef and cucumber canape.

Buffet platter with chicken wings and stuffed mushrooms.

 Crudite with dip.

Fruit platter with fruit kabobs

More to follow

The rest of principals of healthy cuisine bon appetit

here is the 2nd installment today.  This should finish Principals of Healthy Cuisine.  There photos are posted in no particular order.  I hope you enjoy!

 As a part of the class we do a pizza night.  The cheese pizza, pictured above, is gluten free and vegan.

We also made a really delicious gluten free fried chicken.

Of course what is life with out dessert?  One of the desserts we made in this class is this fruit strudel with red wine sauce.

We know that Popeye was strong because of spinach; this spinach dish featuring lemon, garlic and mushrooms.

This salmon dish was quite nice.  It was pan smoked for a couple of minutes for flavor and then finished in the oven.  Yum!

Well this the end of the photos from Principals of Healthy Cuisine.  I hope you enjoyed them.  The class did a really good job of dispelling the myth that healthy food tastes like cardboard!

Until next time.
Happy Eating
Chef Leslie Bartosh
Faculty Chair, Culinary Arts
Alvin Community College
3110 Mustang Road
Alvin, Texas  77511
281.756.3949
chef@alvincollege.edu

More of Healthy Cuisine

I know these photos are coming up in spurts and dribbles.  Life has been busy.  With the end of school rapidly approaching I should be able to get the rest of the photos from  Principals of Healthy Cuisine and Garde Manger posted in the next week or so.
As a part of Healthy Cuisine we made one dish that was a fusion dish if you will.  We made chapati bread with no added fat.  We griddled falafel in stick shape instead of deep frying it.  And we made a jicama lime cilantro slaw.  We combined the three of these in a wrap.  I don;t have a picture of the wrap but do have pictures of the three components.  The combination works quite well.

Our fat free chapati or roti

Our griddled falafel

and last but not least our jicama cilantro lime slaw

This was really a pleasing combination of flavors and textures.

Until next time.
Happy Eating
Chef Leslie Bartosh
Faculty Chair, Culinary Arts
Alvin Community College
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
chef@alvincollege.edu

Principles of Healthy Cuisine

Healthy Cuisine.  To some people those words bring images of cardboard food.  Food that has no flavor.  Well I am here to tell you that you can have healthy food and flavor too!
Over the next few days I will be posting photos from our class:  Principles of Healthy Cuisine.  I hope the photos will be able to convey just how good the food was.  Each section of photos will be posted alphabetically.
I hope you enjoy!

 Country Style Shrimp Etouffee:  Rebekah did an outstanding job on this dish.  I enjoyed it enough that I think this will be dinner tonight!

 Pearl pasta with peas and corn.  A nice use of Israeli couscous.

 Potato vegetable hash.  Nice comforting flavors.

 Roasted pepper soup with oven dried corn bread croutons.  Spicy and nice.

Stewed White Bean Soup.  This white bean soup used house smoked turkey necks and onion with some tomato.  The smoked turkey necks and onion replaced any pork products that you might normally use and gave it a really great flavor and aroma.  Very nice!

These photos are the start.  I hope you enjoyed them.  There were so many good dishes it is hard to choose what to post.  Ultimately, I wind up posting the photos that came out best.
Until next time.
Happy Eating
Chef Leslie Bartosh
Faculty Chair, Culinary Arts
Alvin Community College
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
chef@alvincollege.edu

The last photos from International cuisine 2011

Here is the last batch of photos from this years international cuisine class.  We were in Asia for the last three days.  These photos are being posted in alphabetical order rather than by country.


Char Sui aka Chinese BBQ, sweet and delicious


Gui Cuon:  Fresh Spring Rolls

Kakiage:  Mixed Tempura


Khao Pad Pong Kari - Thai Fried Curried Rice

We made Kimchi in four flavors this year.


Our 2nd flavor of Kimchi


Our third flavor of Kimchi

And the fourth version of Kimchi


Mie Goring; Indonesian Fried Pork with Noodles

Nua Pad Prik: Thai Chili Beef

 And last but definitely not least: Suki Yaki

The students did a great job on the food in this class.  I hope that my photos can give you some idea of exactly how tasty the food was.
Thanks for taking a look.
I will start working on photos from Principle of Healthy Cuisine soon.
Until then.
Happy Eating
Chef Leslie Bartosh
Alvin Community College
Faculty Chair, Culinary Arts
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
www.alvincollege.edu/culinaryarts/
chef@alvincollege.edu