Hello Chef. Have you heard about the new Michigan Culinary Institute in Muskegon Michigan? It is slated to open this fall in downtown Muskegon and it is going to be wonderful for the state and for our profession!
It was good to hear you speak peace of our Federation in Shaumburg, and felt the sincerity in your words. I channel back to the days of yesteryear when you were our Secretary, and see how much you became a part of our Industry as President. You my friend are a meaningful man that GIVES back to the community, and I see it. Good luck to you as our election comes to a close in May... It's going to be one of the toughest Elections in Years...
You being a true man of his togue, and from Ireland, you represent my growing up times with the presence of that fabulous Rock Christian group U2! I've followed that group through the my culinary career, and that representaion is what carries me through. Continue to give your works to your community, to the federation, and peace to you, and your family always.
I just read your articles in the NCR, Thoughts on Membership, and your letter concerning classical French stews. Thank you very much. I think our main challenge in sustaining membership and growing is for younger members to join and participate. many of the younger Chefs I meet in my travels, say in their 20's, consider the ACF to be an old man's club. We need to belie that impression.
Now, the article on stews. I have long had a problem with folks using a classical name for an interperative or "fusion" dish, and have not been able to name the distinctive problem to myself, let alone to others. Your definition, "But when the basic methods of cooking are not applied to the dish, it has no bearing on its original recipe". This sentence has clarified my objections, and I will use it in the future.
just wanted to say thank you for the direction you have taken the ACF during your tenure. I had met you several times (going back many years ago when I was finishing my career in the US Navy, most recently at the National in Vegas and of course when I was chapter President of the Greater Kansas City Chefs Association when we hosted the 2008 Central convention. Your passion to work with the young culinarians is contagious and I hope that everyone catches it. Thank you again Chef.
Good to hear from you Chef
Thank you for taking the time to teach me evry thing that I know.
I have you to thank for me being the chef that I aim.
We had a lot of great times back in the 1980.
Thanks for a lot of great years.
I didn't get a chance to talk with you at all this convention, but I just wanted to say thank you for everything that you have done as president. I look forward to getting to know more about you. I am sure you don't remember, but in Orlando last year, I went to an after party that you hosted with a friend of mine Chaz Boydston. I had a great time, and look forward to doing it again. See you soon.
Season the pieces of chicken and sauté them in butter; starting with the legs then the thighs then the wings make sure that the breasts are cooked last. The cooking principles of sauté chicken is to cook the tough pieces first and the tender last do not burn the pieces by over cooking or frying the poultry to fast.
When cooked, arrange in a deep dish or platter, cover and keep warm.
1 whole Chicken Cut into eights
1 tbsp chopped shallots
1 dl (3 ½ fl oz or ½ U.S. cup) white wine
½ dl (2 fl oz or ¼ U.S.cup) meat glaze
The juice of ½ a lemon
50 g (2 oz) butter
5 poached chipolatas
100 g (3 ½ oz) sliced mushrooms.
1. Using the same sauté pan add 1 tbsp chopped shallots to the pan and cook for a few seconds.
2. Deglaze with 1 dl (3 ½ fl oz or ½ U.S. cup) white wine and reduce by half.
3. Add ½ dl (2 fl oz or ¼ U.S. cup) meat glaze, the juice of ½ a lemon, 50 g (2 oz) butter., 5 poached chipolatas cut in slices.
4. 100 g (3 ½ oz) sliced mushrooms sautéed in butter. Rectify the sauce and pour the whole sauce over the chicken and sprinkle with chopped parsley.
Recipe for chipolata sausages is in
Professional Charcutiere by John Kinsella CMC John Wiley and Sons