7.29.2014

Rouxbe Cooking School Live Web Event - IACP President discusses "Finding Your Culinary Path"

Rouxbe
A Rouxbe Live Web Event:
IACP President Chef Raghavan Iyer


Raghavan Iyer

Reminder! One more day until the Rouxbe Live Web Event:
IACP President Chef Raghavan Iyer Grab your spot now!

Raghavan Iyer – Finding Your Culinary Path
Wednesday, July 30 at 12:00 PM (PST)


Join Raghavan Iyer and the Rouxbe Cooking School on Wednesday, July 30 for a live event to learn about culinary career paths, leveraging your skill set and 21st century skills for culinary and food professionals. Chef Iyer will share his personal and professional path and answer questions about how to build a career as a culinary professional.

BIO
Bombay-born Raghavan Iyer, CCP, is a cookbook author, culinary educator, product development expert, and consultant for numerous national and international clients. He has authored 4 award-winning cookbooks and has contributed to the top food and culinary publications.

Raghavan currently serves as President of the International Association of Culinary Professionals (IACP) – a leading organization for culinary professionals in a wide variety of disciplines from around the world. Raghavan won the 2004 IACP Cooking Teacher of the Year and was a Finalist for a 2005 James Beard Journalism Award.

To register for this free event CLICK HERE. Once you have registered, details will be emailed to you the day of the event on how to log in and listen.

Interested in Professional Culinary Certification Online?
Browse our Programs Here.

See you in class!


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This email was sent by: Rouxbe Cooking School
269 East 45th Ave, Vancouver,
BC, V5W 1X2, Canada
I borrowed this completely and totally from the Rouxbe website to help promote the course. I hope you can join!

7.05.2014

Kitchenbug: "Spicing Up Seattle"

Courtesy of Kitchenbug
As the days of summer start to get warmer and sunnier, how do you pass your time in the sun? I personally love running in the sun along the Olympic Sculpture Park walking trail - full sun and expansive views of the Puget Sound and Seattle's downtown. If I'm not running, I like to keep up with new restaurant news, chef movements, and new recipes developed in or inspired by Seattle. If only there were a way to track the cool things I come across every day...

Enter Kitchenbug. My friend, Keren Brown, shared a new web-based recipe database site that helps track recipes and track the nutrition values of the food we consume. You might think, "Aren't there already websites that have virtual recipe boxes?" The answer is "yes, but..." Kitchenbug doesn't just help you collect recipes from its website - it helps gather them from different websites and works like a website bookmark that doesn't require filling up your Favorites on Bing (my husband was happy when I finally transferred all that information to Kitchenbug.

Anyway, this new site is a fun way to track recipes that you spot all over the great Internet (yes, in capital letters) and want to capture for recipe testing later.

Here's what I've found recently:
Tom Douglas Hot Stove Society
Seattle Magazine Spot Prawn Bruschetta by Chef Holly Smith
Chef Wayne Johnson opens new restaurant in Renton - Shuga Jazz Bistro

Enjoy!

Also, don't forget to "like" and "share" this post, because I'm competing with other bloggers to see how many people read our pages! There's a restaurant gift certificate from Kitchenbug in the runnings, so help feed my vice and then join me if we win!



7.01.2014

Pork Lettuce Wraps

I found another great recipe for summer grilling on the Whole Foods website - Grilled Teriyaki Pork lettuce wraps. Lettuce wraps are a great way to enjoy a light and fun-yet-messy meal. There are so many ways to enjoy it - Josh and I like to use various Chinese flavored fillings for ours, but you could easily also use Mediterranean flavors and others, too. Get ingredients at your neighborhood Farmers Market and WFM.

Here's Whole Foods' Version: Pork Lettuce Wraps.
Courtesy of Whole Foods Market

6.28.2014

Summertime BBQ!


Courtesy of Whole Foods Market
I love BBQ season like I love holiday season - that is to say, not a whole lot. I think that's because we usually feel obligated to prepare the standards and don't often stray. Disagree with me and post recipes, if you can. I think this is mostly due to my not owning a grill, so we cook out only when we camp (dehydrated meals, if you want to know) or if we dine with friends (grill-owners).

Because we eat grilled meals infrequently, I tend to choose the classic seasonal items, just like we do for Thanksgiving. Green Bean Casserole only occurs once - maybe twice - per year, so if you want to eat it at all in the next 365 days, you should make it now. Same for the burger burn and grilled corn. Perhaps others choose burgers when eating at restaurants, but I rarely do, and that includes my roughly annual trips to In-N-out.

Fortunately, the recipe creators at Whole Foods have heard my complaints and have an article clearly targeted at me: Make Grilling Special.

I liked the tips they give for grilling fruits and vegetables, which aren't always on the menu. The best tip - to brush the vegetables with light oil is wise - they are less likely to stick and can develop a nice grill mark pattern. I don't like to use big herbs on grilled vegetables, because they're likely to burn. Step up your grilling game with the Grilled Pineapple with Balsamic Honey Glaze. 

Courtesy of Whole Foods Market