Posts tagged "chef"

Fort Lee Culinary Competition Training Video on Aspic

Go to http://www.militarychefs.com/1A/2_Media/TrainingCourses/TrainingCorsesFortLeeAspic.html to download higher quality versions of this clip.

An ACES Aspic Training Video for the 2008 competition.

Culinary Arts Program – U.S. Army Culinary Arts Competition

http://www.quartermaster.army.mil/ACES/programs/culinary.html

The American Culinary Federation sanctions the competition. Medals received from federation entries can be used towards chef certification. The competition is open to active duty members of all Services, DOD civilians, and USAR and ARNG personnel. Active duty teams will be formed by
installation. The USAR teams by DRC/RSC. ARNG teams will be formed by State. The number of competitors allowed per team will be reviewed each year and may be adjusted on facility and equipment availability. The number will be addressed in the annual competition rules.

The United States Army Culinary Arts Program is really progressing and representing culinary trends from around the world. The overall program includes the Annual Culinary Arts Competition at Fort Lee, VA, home of the Quartermaster Corps; the United States Army Culinary Arts Team; and the Culinary Skills Training Division. Here students from AIT, BNCOC, ANCOC, and the Advanced Culinary Skills Training Courses receive their hands-on instruction.

The Culinary Arts Competition at Fort Lee. In its 31 year history the only time the competition did not take place was in 1991 during the Desert Storm campaign and 2003 during Operation Iraqi Freedom. The 31st annual competition is truly shaping up to be one of our best events held here at Fort
Lee. For the first time ever the competition will showcase our young culinarians and really test their knowledge and skill. The three tier Installation of
the Year event will begin with the Culinary Knowledge Bowl Examination, a fifty question test which includes Food Safety and Sanitation; Nutritional Cooking; Food Service Management; and Quality Food Preparation. The top four teams compete in a Jeopardy style event that includes music and daily-double format. This event takes place during the public viewing exhibition at the Fort Lee Field House. The juniors are further tested in the all new Student Skills Competition. This event tests four E-4s and below in their knife skills, meat fabrication and menu production. These two primer events are open to the public and held in the post field house during the second week of the show. We truly look forward to seeing these young soldier chefs
at work.

MilitaryChefs.com hosts news stories, photos, video clips and other forms of Multi Media pertaining to Army, Navy, Air Force, Marine Corps, and Coast Guard food service, and hence we provide military cooks with the tools to display their recipes, training courses, culinary competitions, events, talents and accomplishments effectively promoting and motivating military food service operations.

Duration : 0:6:11

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Posted by mark - January 29, 2017 at 1:57 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , ,

Cooking Prime Rib

Thanksgiving Day son Chris, Executive Chef shows us how to cook prime rib roast

Duration : 0:3:30

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Posted by mark - January 19, 2017 at 8:38 am

Categories: Prime Beef   Tags: , , , , , ,

FOOD: Lamb Lollipops

What man wouldn’t love a serving of tender lamb? In this video clip, Steve Ricci, executive chef at Prime restaurant at the Windsor Arms Hotel, fires up the grill and cooks lamb ribs to perfection. If you host hockey on Saturdays or football on Sundays, this dish is an excellent finger food to serve friends gathered around the TV. It’s easy to prepare, and a good excuse to visit your local butcher.

Duration : 0:1:52

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Posted by mark - December 10, 2016 at 1:34 pm

Categories: Prime Mutton   Tags: , , , , , , , , , , , , , , , , ,

Sausage-Wrapped Pork Tenderloin with Chef Albert Di Meglio at Olana Restaurant

http://www.behindtheburner.com The world’s greatest pork recipe is under wraps. Literally! Let Chef Albert Di Meglio teach you his tricks to the tastiest tenderloin you’ll ever try, using the finest, freshest pork from D’Artagnan.

“Tip: Use high-quality, all natural and organic meats such as D’Artagnan.
Trick: Lightly season your meats to bring out natural flavors and don’t forget the power of simple salt and pepper.
Technique: Cut pork tenderloin into 4 oz. pieces per person, be sure to save the ends for future use/flavoring.
Trick: Prepare pork tenderloin at room temperature so meat is pliable.
Tip: Fat is good. A 30% pork fat to lean mean ratio will keep your meat moist and juicy.
Trick: If available, experiment with extras like caul fat (which will help hold your homemade sausage together). When rolling the sausage, wrap like a Christmas present: neat and tidy.
Trick: If you don’t have time to make the sausage, you can use pre-made sausage (just take it out of the casing)
Tip: “”You don’t have cook pork until it’s dead.”” Medium/medium-rare is perfectly safe and works beautifully.
Trick: Grape seed oil has a higher smoking point and is flavorless, so it won’t obstruct the natural pork and bacon flavors in the dish.
Trick: Raisins will help balance out any bitterness in brussels sprouts.
Technique: Hold the herbs until last, otherwise they will change flavor and color too much.
Tip: If you’re vegetarian, roasted brussels sprouts make a great side dish. Simply skip the bacon, and finish with tofu instead. ”

As the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies and wild mushrooms in the US, D’Artagnan currently provides more than 400 products to the world’s top chefs, as well as directly to consumers’ tables. Members can enjoy a 10% discount at www.dartagnan.com

Duration : 0:4:48

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Posted by mark - November 6, 2016 at 7:40 pm

Categories: Quality Pork   Tags: , , , , , , , , ,

Grillin’ a Pork Roast

Grillin a pork roast with indirect heat.
First, video will continue to improve quality.

Duration : 0:9:47

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Posted by mark - November 5, 2016 at 7:13 pm

Categories: Quality Pork   Tags: , , , , , , , , , , , ,

Chilli Pork Spare Ribs Part 2 – Ken Hom – BBC

Part two of two. Chef Ken Hom shows how to cook Chilli Pork Spare Ribs. Great clip from BBC show Ken Hom’s Cookery. Watch more high quality videos on the new BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide

Duration : 0:2:57

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Posted by mark - August 4, 2016 at 4:57 pm

Categories: Quality Pork   Tags: , , , , , ,

Top Chef Season 6 Episode 10 PART 4/5 Meat Natalie

http://referer.us/9/esr0e Top Chef masters Season 6 Episode 10 Meat Natalie S 6 E 10 S06E10 synopsis masters bravo tv michael voltaggio ashley jennifer premiere preview promo iron chef 10 11 woodfire grill atlanta s06e10 s06e11 finale 7 natalie portman

The chefs head to Las Vegas to visit “Craft Steak” and cook for actress Natalie Portman and friends.

Top Chef Season 6 Episode 10 11 finale Meat Natalie Vivre Las Vegas S 6 E 10 S06E10 masters bravo tv carla fabio vegas reality tv Tom Colicchio Padme Lakshe cvt free recap watch preview new promo six nine ten French cuisine france 10 Foodies seattle gail simmons padma lakshmi recipes host knives yt:stretch=16:9 yt:quality=high michael voltaggio ashley jennifer six seven Toby Young Ted Allen Food Wine magazine winner woodfire grill atlanta premiere new plate jamie oliver ramsey

Duration : 0:8:25

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Posted by mark - July 27, 2016 at 11:57 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Pork in cider & calvados apple puree recipe – Floyd on Food – BBC

Chef Keith Floyd is in Devon to demonstrate the best way to cook a simple, easy to follow Pork Normande recipe by using local ingredients. Classic cookery video from BBC food show ‘Floyd on Food’. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood

Duration : 0:4:7

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Posted by mark - July 21, 2016 at 7:09 am

Categories: Quality Pork   Tags: , , , , , , , , , , , , , , , , ,

demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

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Posted by mark - June 27, 2016 at 6:50 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

FOOD: Veal Shanks

Steve Ricci of Prime Steakhouse at the Windsor Arms Hotel shares another one of his favourite recipes. He’s got a long list of faves, but nobody’s complaining. Prepare yourself for Veal Osso Bucco, a simple, fragrant dish that will satisfy any man’s appetite.

Duration : 0:1:55

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Posted by mark - October 4, 2015 at 9:52 pm

Categories: Prime Veal   Tags: , , , , , , , , , , , , , , , ,

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