We Are Chefs
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Jesse Parker
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Jesse Parker's Groups
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Escoffier Study Group
107 members
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Chefs de Cuisine Associa…
7 members
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Private Chefs
32 members
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ACF Culinary Competition
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ACF Central Region
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Jesse Parker's Discussions
WACS Congress in Chile.
3 Replies
Started this discussion. Last reply by KB3 Jan 29.
To be young again....
3 Replies
Started this discussion. Last reply by Derrick Menchaca Dec. 7, 2009.
Jesse Parker's Page
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Latest Activity
35th Annual Armed Forces Culinary Arts Competition at Fort Lee Field House and B4200
February 27, 2010 to March 12, 2010
The largest ACF Culinary Arts Competition in the U.S. at Ft. Lee, VA.
A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
They actually have it listed on the opening page of "We Are Chefs" that the Junior Chefs Challenge is today January 27th. The conference runs from the 24th through the 28th. I am sure by close of business tomorrow they will have updated the site.
We are very anxious here in the Kansas City area as well to hear the results. Kelly was able to come back to Kansas City for our Januray 12th Chefs meeting/Dinner. I know that she and her Coach from school (Chef Felix Sturmer) were talking about the…
I'm curious to find out how the junior chefs competition is going at the WACS congress in chile. I've tried to find results, though I assume none are posted yet. I figure someone here in this vast sea of chefs had some information.
Profile Information
- Relationship Status:
- Married
- What is your favorite recipe creation?
- Orange, Chocolate Pots De Creme
- When did you enter the Culinary Profession?
- 2004
- Who is your favorite Musical Artist?
- I really like all music, can't name a favorite.
- What is your favorite TV show?
- Supernatural, Smallville, Hells Kitchen, Restaurant Nightmares, Iron Chef, No Reservations, Chopped, Emeril Live
- Last Book Read:
- The Bourne Legacy,
- If you could have dinner with any three people who would it be and why?
- Anthony Bourdaine
Chef Oliver Somer
- What is your favorite Culinary Web site?
- http://www.gigachef.com
Jesse Parker's Photos
Comment Wall (19 comments)
- At 3:59pm on January 9, 2010,
Kelly Conwell, CSC said… - Call me I have to tell you something. You are going to die!! 784-243-0033.
- At 1:43am on October 31, 2009,
Paul Patterson said… - What is the next challenge in my culinary career. I would like to get into a bigger operations than doing the one to three person shows. Small restaurant and public country clubs are great, but they are small places. Even I need something new to keep the juices flowing, this area is tapped out for good dining fare. I have always wondered what I could do more to get the little places on the map, to have a waiting list for dinner. To create the excitement you see and hear about in the big cities. It takes alot of work, people vote with their dollars. We are a FAST FOOD NATION. When Mickey D's is packed for breakfast and the local place across the street has five cars, we know what is happening. Why is it that you can get out of state interviews and job offers and apply to local business and they will not give you the time of day or even the pay scale. I can say it is a sign of the times, but I have seen this for years in this area. They wonder why their covers do not increase and their customer base is traveling to the mall areas and into the city for a great meal, when you used to go to the sticks for the great food. My life as a chef has taken me more places than some people can imagine. I have worked in resorts, national parks, summer camps, casinos and many places in between. Culinary school was great twenty-five years ago and even better now that I know some chefs that are teaching this next batch of cooks. I am not a big city cook, I like the rural side of the business, you can do the real food (comfort food that is the next crave). You can also make fine Italian dishes and Spanish Paella and even fire up the smoker and make the best ribs this side of Kansas City. Smoked Chicken done right is wonderful. So what is my next challenge, maybe working with Navy cooks on board ship, working at Mayo clinic as a chef or someplace in between.
- At 10:25am on October 16, 2009,
Mark Webster, CEC, CCE said…
- Chef,
Just wanted to comment on your reply to Military Education counting towards ACF Certfication. Your comments were on target. I did the same thing years ago before I got out of the Navy. Good luck on your career, stay focussed on your goals and be safe.
- At 7:01am on September 29, 2009,
Joshua Spiess said… - Congrats Jesse, I was a little hot headed. I heard a fes things I probabley wasn't suppose to about the judges.
- At 12:31pm on September 18, 2009,
NEWCHEF Fashion Inc. said… - Dear Jesse,
Thank you for ordering with NEWCHEF Fashion! Your order has been processed and shipped. Due to your International Military Location, your package will not have any tracking information. It will be handled by the US Postal Service and shipped to the Military Mailing Hub. We also apologize if there were any time constraints between our business hours and your base camp. We will be glad to give you E-mail contact information for our Military Department so that you may be able to contact them directly at your convenience. Thank you again for choosing NEWCHEF Fashion.
- At 8:22pm on August 20, 2009,
Travis W. Smith CEC, CCA, AAC said… - Way to go. Let me know if there is anything I can do. Would recommend that you network with CW4 Russel Campbell,...he's on this site as well. He's one of the best Warrants still on Active Duty and is taking over after Sparks leaves. He'll be at Lee in Jan 2010.
- At 7:08pm on August 19, 2009,
Daniel Kangiser said… - Hi Jesse,
Why don't we name it after it's complete, the book itself may suggest a title.
- At 6:36pm on August 19, 2009,
Travis W. Smith CEC, CCA, AAC said…
- So far, so good. No regrets. Start the new job on Monday and am working a business plan for a restaurant with some of my old pals. How's your Warrant Officer packet coming along?
- At 5:13pm on August 19, 2009,
Daniel Kangiser said…
- Hi Jesse,
I am not a big lover of raw seafood, with the exception of Tuna, even then I cook it medium rare. That doesn't mean we can't include some recipes of that nature. Sashimi grade fish is very expensive even here in the Northwest where we are known for our seafood abundance. The only seafood I eat totally raw is oysters on the half shell, and that really isn't even a recipe other then teaching somebody how to shuck one without putting a hole in the palm of there hand. I would like to have a short chapter of tips on seafood fabrication, How to clean clams properly so there is no sand, debearding mussels, shucking oysters, fileting whole fish and removing pin bones, etc. It won't do us much good to write a Clams Casino recipe if the reader doesn't know that they have to purge the clams of sand first. This would be a section where pictures would be essential especially for something like fileting a whole salmon or halibut. Halibut is very popular here in the Northwest. More and more people are fishing for it recreationaly here, but once they get it home they have no idea how to filet one. You ought to start taking your camera to work with you, and if you do any fabrication of seafood document it with pictures during the different steps. For our chapters, I feel we should break the proteins down into groups, instead of one entree chapter....Beef, Pork, Poultry, Lamb, Seafood, Wild Game,Vegan (not a protein but we'll forgive them) LOL. What do you think?
- At 1:32am on August 19, 2009,
Daniel Kangiser said…
- Hi Jesse,
Here is a very simple recipe for tartar sauce that everyone seems to love.
Northwest Tartar Sauce
Yield: 4 portions
Prep time: 7-10 minutes
3/4 cup mayonaise
3 Tblsp fresh lemon juice
1 Tblsp dill, if fresh use 2 Tblsp.
1/2 teaspoon lemon pepper
4 Tblsp finely minced dill pickle
2 Tblsp finely minced mild yellow onion
1/2 tsp granulated garlic
Mix all ingredients together until well combined and smooth.
Present in a hollowed out small half lemon along side of entree, or appitizer.
Hi Jesse,
This is an actual original recipe that is very good, If we can, I would like to keep them simple like this to start out with. We may submit many recipes that won't make it into this book. When we submit recipes it is with the understanding that we protect them, it is forbidden to give these recipes out to anyone. After we submit recipes, they will be subject to constructive critisizm by the other Chef's in our group.
Now, I purposely picked this recipe because there are 2 varieties of Tartar sauce. On the West Coast it's definitely a tart tarter sauce, but the farther east you go the sauce becomes sweeter. So how do we solve this problem? Do we have room for two different tartar sauces in the book? What is a true tartar sauce? Which is more popular? Anyway, I think we should be true to ourselves, and not try to please everyone, because that will be impossible.
Chef Daniel
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