Creating Chefs: A Journey through Culinary School with Recipes and Lessons

Overview

"Mastering proper technique is essential to the chef, but beyond the level of
craftsmanship, passion and love are the qualities most vital in the making of a chef.
Creating Chefs will inspire you to follow the right road to chef stardom." -jacques pépin

With a camera in one hand and a sauté pan in the other, Carol W. Maybach recorded recipes and lessons of culinary school, ...

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Overview

"Mastering proper technique is essential to the chef, but beyond the level of
craftsmanship, passion and love are the qualities most vital in the making of a chef.
Creating Chefs will inspire you to follow the right road to chef stardom." -jacques pépin

With a camera in one hand and a sauté pan in the other, Carol W. Maybach recorded recipes and lessons of culinary school, photographed the simple beauty of food, and captured the wisdom and cooking secrets of her chef instructors.
In Creating Chefs, readers learn how to prepare dishes through the eyes of a student. Each recipe comes complete with notes from the chef instructor, emphasizing the crucial points of preparation. Original illustrations provide a peek into a student notebook and help readers to master technique.

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Product Details

  • ISBN-13: 9781592287673
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 11/1/2005
  • Pages: 320
  • Product dimensions: 8.20 (w) x 8.20 (h) x 0.90 (d)

Meet the Author

Carol W. Maybach graduated with honors and a degree in the Le Cordon Bleu Culinary Arts at the Scottsdale Culinary Institute with an externship at the Arizona Culinary Institute. She lives in Boulder, Colorado.

Glenn Humphrey, chef and teacher to thousands of young chefs now cooking around the world, graduated from the Culinary Institute of America in 1974. He lives in Scottsdale, Arizona.

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Read an Excerpt

The chefs in this book are changing food in America. They are the educators behind the next great chefs. It is through their tutelage that people begin their journeys to travel the world and impact cuisine with their inspirations. It is here that people begin their dreams to become the next Julia Child, Thomas Keller, or Alice Waters' Although I had more modest aspirations than to achieve the status of The Great Ones in the kitchen, I came to culinary school with no less of an enchantment with cuisines.
There is something magical about knowing on which wildflowers the bees are feasting, or when certain fruits or truffles are in season. Identifying the good or bad years of a particular vintage connects us to the human spirit as we feel elation and the sorrow ebb and flow in response to local weather patterns. During years of bad crops, we are connected to farmers and vintners as their best-laid plans are overwhelmed by the power of nature. Celebrating good years of food and wine brings forth new images of great art and music from the region that resonate in our bodies as we savor every delicate nuance. Breaking bread together has its own way of bringing the world's people together on a one-on-one basis, with its own beautiful, real, and natural diplomacy.
I found a similar communion in culinary school. When the simple four-letter word food was uttered, people came together with equal levels of enthusiasm. But their sources of inspiration all stemmed from their own unique experiences. Some brought to the table their love of science, others their fascination of history or philosophy, or nutrition, or art, or even spirituality, but all were linked together by that simple notion offood and their deeply seeded desire to create. Despite our own diversity, we were united behind the stove by our devotion to our "great thing," the beauty of food, and our desire to bring it to its most graceful form.

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Table of Contents

Introduction xii
Advice from a Student xvi
Chapter 1 Culinary Basics I: Instructor: Chef Glenn Humphrey 1
The chef's lesson 6
Roulade of Pork Tenderloin with Asparagus and Mushrooms in Fragrant Rosemary Cream Sauce
Jasmine Pear Pilaf
Additional recipes 14
Tenderloin Medallions Robed in a Citrus Chipotle Sauce
Yukon Gold-Encrusted Sea Bass with Alba White Truffles, Maytag Blue Cheese, and Citrus Vinaigrette
Chapter 2 Culinary Basics II: Instructor: Chef Janette Sinclair 19
The chef's lesson 24
Fresh Maryland Crab Cakes
Tostadas de Maiz Azul con Ceviche (Ceviche on Blue Corn Tostadas)
Additional recipes 34
Garlic Salmon Hache
Spicy Fruit Salsa in a Southwestern Marinade
Chapter 3 Meat Fabrication: Instructor: Chef Jean-Marie Rigollet 37
The chef's lesson 44
Faisan aux Capres (Pheasant in Lemon-Caper Sauce)
Coquilles Saint-Jacques aux Raisins et aux Noix (Sea Scallops with Scotch-Soaked Raisin Walnut Sauce)
Additional recipes 54
Rhubarb-Glazed Duck Breast with Jalapeno and Pine Nut Stuffing
Grilled Venison with Bourbon Cream Sauce
Chapter 4 Saucier: Instructor: Chef Willis Getchell 59
The chef's lesson 66
Creamy Brie Soup with Toasted Buttery Croutons
Seared Foie Gras with Ginger-Infused Raspberry Rhubarb Coulis, Balsamic Reduction, and Savory Corn Madeleines
Lessons on stock 76
White Stock
Brown Stock
Additional recipes 80
Black-Eyed Pea and Winter Vegetable Saute
Sweet Potato Croquettes
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