Guest speaker at ACC culinary arts class

Earlier this week, Derek Courtney came to visit with the culinary arts class here at A.C.C..  Derek is en route to his  new job in Germany.  Derek was one of the first students to complete our A.A.S. degree.   Our current events students asked Derek many questions about his career path and his future goals.
Overall, a good time was had by all.
Thank you Derek for sharing some of your experiences with us.

Until next time:
Happy Eating
Chef Leslie Bartosh
Faculty Chair Culinary Arts
Alvin Community College
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
chef@alvincollege.edu

Photos and principles of healthy cuisine

Spring break is over.  It flew by too fast but the end of the school year is in sight.  I have not had the opportunity to process the photos from International cuisine, but I did process a photo from Principles of Healthy Cuisine.  I did this photo to be a part of my slide show that I use for open houses and recruiting events and thought it might make a nice post here.
So, here it is

This is a vegan/gluten free curry that we did as part of class.  Light coconut milk was used as a base for the curry and brown rice was used for the fried rice base.  It was yum yum.
Hope you enjoy.

Until next time:
Happy Eating
Chef Leslie Bartosh
faculty chair culinary arts
Alvin Community College
3110 Mustang Road
Alvin, Texas 77511
281.756.3949
chef@alvincollege.edu

Southwest Regional Jeune Commis Competition

Last weekend one of our students Steven Vale competed in the jeune commis (young chef) competition hosted by the southwest region of the Chaine des Rotisseurs.  The competition was held in San Antonio, Texas.  The competition is a mystery (market) basket competition where the chefs are given a basket of ingredients that they must use in creating a three course menu.  They have 30 minutes to write their menu; followed by a three hour window to cook their menu.  The chefs must produce four plates of each course.  It is mandatory that they utilize at least 50% of each ingredient in their basket.  At the end of the three hour cooking window the chefs have thirty minutes to plate their creations.
Steven did not win the contest but he did very well.  We are all proud of his efforts.  Steven has the opportunity to compete two more times in this competition.

           from left to right:  Chef Bartosh, Steven Vale, Chef Mary Bass
Chef Bass was the primary coach for Steven as he prepared for the competition.

Until next time, Happy Eating.
Chef Leslie Bartosh, CEC, FMP
Alvin College Culinary Arts
3110 Mustang Road
Alvin, Texas  77511
281.756.3949
http://www.alvincollege.edu/culinaryarts/
chef@alvincollege.edu

the rest of the menu from international cuisine

A few weeks ago I posted the menu from the first nine days of international cuisine.  So here is the rest of it.
I do have all the photos from the class downloaded but have not yet had the opportunity to process them.  I hope to do so shortly.  Here is the remaining menu.  I hope it gives you some idea of what we do in the class.

Day 10 Spain

Aceitunas Negras Alinadas  (Marinated black olives)

Ajo Blanco (chilled almond and garlic soup)

Albornia (eggplant, peppers and tomatoes with cumin and cilantro)

Almogrote de la gomera (red pepper, cheese and garlic spread)

Andalusian meatballs

Brazo de Gitano ("Gypsy's Arm" Rolled Sponge Cake)

Champinones al Ajillo ( mushrooms)

Crema Catalana 

Gallina En Pepitoria (Chicken Cooked in an Almond and Saffron Sauce)

Gazpacho Andaluz

Gazpacho de Garbonzos ( garbanzo gazpacho)

Lecho frito

Paella Valencia

Pepper Salad, Cadiz Style

Platanos al horno (Baked bananas )

Portuguese sweet bread

Queso fresco (blanco) (1 gallon milk)

Solomillo de Cerdo Ibericao en Adobo Exremeño (Iberian Pork Loin in an Adobo (Spice Paste) from Extremadura

Tortilla de Patata Jose Luis

Day 11 Latin America

Arroz brasileiro (Brazil style rice with tomatoes and onion)

Arroz de huacca )oxala’s rice)

Botanas de Cameron seco (dried shrimp fritters)

Cebollas rojos ec escabeche ( pickled red onions)

Chilaquiles de guajolote

Empanadas de nelly

Flour tortillas

Ibis escabechados (yucatecan pickled lima beans)

Papas escabechados (yucatecan pickled potatoes)

Picadinho carne ( Minced meat Brazilian style)

Porotos Granados (Grand chile stew)

Salsa pico de gallo

Sope de camote picante

Tres leches

Day 12 Latin America

Aji de carne

Arroz con pato (Braised duck with coriander rice)

Budin de hongos (mushroom pudding)

Calbacitas rellenos (stuffed zucchini squash)

Carne guisada (stewed beef)

Chimi churi (argentine spiced parsley sauce)

Corn tortilla

Green rice with poblano

Northern pork filled tamales

Platanos con creama natilla

Sweet corn fritter

Torrejas de Maiz Tiero  (Fresh corn fritters )

Tortilla soup

Tostones

Day 13 Chinese Monday

Steamed rice

Ch’un chuan (egg roll)

Char sui

Fried bananas

Chinese fried rice

Fried unleavened bread

General Tso’s chicken

General Tso’s chicken II

Chung yau bang (Scallion pancakes)  

Shao mai (steamed dumpling)

Sour and hot soup

Stir fried fibrous vegetables

Sweet and sour pork

Won ton soup

Day 14 Southeast Asia

Cha gio (fried spring rolls)

Char mee siem (rice vermicelli with chicken, tofu, and spicy sauce)

Chicken adobo

Chicken curry with coconut milk

Egg noodle soup with chicken

Goi cuon (fresh spring rolls)

Khao pad prik kring (fried curried rice)

Kim chi

Kluai buat chi (bananas cooked in coconut milk)

Mie goring (Indonesian fired noodle with pork)

Nua pad prik (chili beef)

Num pachok char tofu (vegetarian stir fry noodles with tofu)

Nuoc cham (fried dipping sauce)

Nuoc leo (peanut sauce)

Satay (skewered chicken or prawns)

Shrimp and green curry soup

Steamed rice

Roti

Day 15 Japan Wednesday

Gohan (Japanese steamed rice)

Horenso hitashi (spinach with sesame seeds)

Ichi bon dashi

Kaki age (Mixed deep fried pancakes)

Namasu ( daikon and carrot in vinegar dressing)

Niban dashi (cooking stock for vegetables (part of horenso hitashi)

Nigiri zushi (vinegared rice and fish sandwish)

Odamaki mushi (somen noodles in steamed custard)

Shrimp and veg tempura

Soba tsyu  ( Mirin and soy dipping sauce for tempura and noodles)

Suki yaki (Beef and vegetables simmered in soy sauce and sake)

Sumashi

Sumashi wan (clear soup with chicken)

Sushi rice

Ten tsuyu (mirin and soy dipping sauce for tempura and noodles)

Tori gohan

Zaru soba (buckwheat noodles)

Until next time:

Happy Eating

Chef Bartosh
Alvin Community College Culinary Arts
3110 Mustang Road
Alvin, Texas  77511
281.756.3949
chef@alvincollege.edu
http://www.alvincollege.edu/culinaryarts/

new faculty member

I am pleased to announce that Chef Franchesca Bland has agreed to join us as an adjunct faculty member.  Chef Bland will be teaching Garde Manger and Fundamentals of Baking.  She brings years of experience in the industry and in the classroom to our program.  Welcome Chef Bland.