American Culinary Federation National Conference

Last summer, I was fortunate and was able to attend the National Culinary Federation national convention in Grapevine, Texas.  It is quite an experience to spend four or five days immersed in food.  The seminars were simply outstanding.  It was good to see some of my old friends from the Texas Chefs Association.
I took a few pictures at the conference and thought I would share them with your all.
One of the key note speakers was Alton Brown.  I found him to be informative and entertaining at the same time.  His presentation was quite good.  The photos is not great.

Lately has has been promoting Diamond Crystal salt.  So it was fitting that there were several huge salt crystals at the door as we walked into the ball room.

Lest you thing it was all work and no play.  The opening night icebreaker featured among other things a clown walking around making balloon hats for people.  You know, of course, that things are bigger in Texas.

I am not sure how the young child that was wearing this "hat" could even carry it.  It had to be as tall as he was.
One of the more interesting seminars was on bread sculptures.  I managed to take a couple of decent photos of the demo piece.  Very nice work and a great seminar.

Some of you may remember that I was nominated for the Central Region Chef Educator of the Year award.  I did not receive the award.  But, I did have the pleasure of watching the chef who did, present their "lesson."  She did an outstanding job!  This is the dish she prepared as a part of her lesson.

The following photos were taken at the "trade show" were all the competitions took place.  The work was all done by team USA.  What an outstanding job they did!  I hope you enjoy these few pictures of state of the art culinary competition platters.

Until next time.

Happy Eating

Chef Leslie Bartosh, CEC, FMP

Alvin Community College

Faculty/Chair, Culinary Arts

3110 Mustang Road

Alvin, Texas  77511

281.756.3949

chef@alvincollege.edu

Basic Food Prep class

The basic food preparation class is starting to work it's way through the major cooking techniques.  Last Thursday the class prepared roasted chicken with pan gravy and plated it with pureed potatoes and sauteed yellow squash.  As often happens with this particular night of food production the class ran late.  But, I think the class will tell you, the end results were worth the effort.
Tonight, sauteed chicken breast with tarragon sauce.  Can't wait!
Until next time.
Happy Eating
Chef Bartosh, CEC, FMP
Alvin Community College
Faculty/Chair Culinary Arts
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
chef@alvincollege.edu

Soup does a body good

Last night we made thick soups as a part of the basic food prep class.  We made black bean soup, cream of carrot, split pea and potato and leek soup.  The students did a great job with the soups. 
It was a real treat to use the Vita-Mix Vita Prep 3 food processor on the soups.  The blender made short work of the pureeing.

Birthday Celebrations

Every once in a while we have the opportunity to share a special day in someone's life.  Their birthday.  On Thursday we were twice fortunate.  John and Zach shared their birthday with us.

Happy Birthday Guys!

Until next time.
Happy Eating