A continuation of the National Prostart Culinary Competition in San Diego, California...Chef Buccino's Culinary Team from Nantucket High School are beginning to prepare the plates...Brittany Watson has prepared a trio of sauces (Lemon Curd, Chocolate, and fresh Raspberry), which will decorate the plate upon which a fresh Hanukah cookie will be placed with whipped cream and almond slivers.... Renee is preparing the appetizer plate which includes a combination of avacado and apple slices and sauteed Nantucket Bay Scallops...
FOOD STUDIES | www.newschool.edu Although food from Mexico, Brazil, and other Latin American countries has become a staple of the New York diet, Latino chefs often do not receive the same public recognition and critical accolades as those from other cultures. Their culinary traditions are frequently conflated and confused, and many consumers are still reluctant to pay a fair price for dishes that require expensive ingredients and extraordinary skill. What does it mean for Latino chefs to become successful in a competitive restaurant market like New York City? What structural and cultural obstacles do they face? What is the future for Latino labor in food service? THE NEW SCHOOL FOR PUBLIC ENGAGEMENT | www.newschool.edu The panel includes chefs Jacques Gautier of Palo Santo, Roberto Santibañez of Fonda, and Maximo Tejada of Rayuela & Macondo, as well as Latino cultural promoter Mariana Suarez of Gourmet Latino. Moderated by Fabio Parasecoli, associate professor and New School Food Studies program coordinator. Sponsored by the New School Food Studies program. THE NEW SCHOOL | www.newschool.edu Location Wollman Hall, Eugene Lang Building. 09/07/2011 6:00 pm
Full recipe here: bit.ly Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to prepare an easy Mediterranean antipasto: eggplant and prosciutto rolls. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com Follow us on Facebook www.facebook.com Follow us on Twitter: twitter.com
Explore The Door show host Jon Jarosh joins in on a homemade pasta cooking class at the Savory Spoon Cooking School in this segment from episode 20. Complete episode available at www.DoorCounty.com/podcast.
Check out my backstage interview with Cady Groves on the Bamboozle Road Show 2010. Cady Groves has been called a hybrid of Never Shout Never and Taylor Swift. But you really can't put a label on this young artist from Yukon, Oklahoma. Graduating from high school at the young age of 16, she went to culinary school to escape the highs and lows of high school drama. During this time you could find Cady just about anywhere (except school!), as she embarked on 24 hour drives that took her from places like Vegas all the way to southwest Oklahoma...just for the hell of it. But through it all she had her music, a passion that landed her a recording contract with RCA Records in 2010. Her resume already features touring stints with superstar acts like All Time Low, Boys Like Girls and Third Eye Blind as part of the Bamboozle Road Show. And with several popular EP's already on iTunes and her debut full length set to hit stores in 2011, the future looks bright for Cady Groves. You can catch Cady Groves on tour in 2010. And be sure to keep an eye out for her debut full length, set to hit stores later this year. --BryanStars is a music blogger dedicated to bringing you exclusive interviews and behind the scenes video with your favorite bands and artists For more of my videos, including interviews, music news, song premieres and more, please subscribe to my YouTube Channel www.YouTube.com Check out my official website www.BryanStars.com Follow me on Twitter http Like me on Facebook www ...