Culinary Competition Team

Competitions are an important aspect of the culinary industry. They benefit the industry as a whole by continually raising the standards of culinary excellence and professionalism and they provide an example and inspiration for young professionals. These events foster camaraderie among culinary professionals and act as a staging area for development of culinary concepts. You will see cutting-edge presentations and rewards of recognition for these entries.

Chef Philippe Richard is assembling a five member team to represent the Culinary Institute LeNôtre in the ACF (American Culinary Federation) competition sponsored by Ben E. Keith, food service distributors. The competition will be held on Wednesday April 7, 2010 in Fort Worth Convention Center.

Competitions are a vital means of nurturing future leaders of culinary, baking and pastry. By participating in culinary competitions Students are given the chance to develop their leadership skills and cultivate their creativity. Students can fine tune their individual skills and styles and showcase their creations. Additionally, ACF competitions offer students a means of earning ACF certification points.

ACF competitions have uniform standard criteria for the judging of culinary competitions. The ACF defines criteria for all categories of culinary, baking and pastry competition and these are used in the judging process.

In the most recent ACF competition in which the Culinary Institute LeNôtre participated, students were awarded three silver medals and nine bronze medals. Chef Philippe Richard, CEPC won the Gold medal for Best in Show for the second year in a row. The students and staff certainly are proving the LeNôtre to be a premier school for culinary arts.

Wine Pairing with Goat Cheese Nougat – A Regional Treat

Although it is tangy and pungent, goat cheese is relatively delicate since it is lower in fat than cow's milk cheese, therefore you don't want a super big wine that will overwhelm the cheese. And with a soft goat cheeses, such as is called for in the Goat Cheese Nougat, the cheese flavor is milder and more delicate. For the best pairing, you need to have a wine pairing that will not overwhelm the cheese in terms of flavor. White wine may not have that stronger taste compared to red wine but they are just perfect for French goat cheeses. Think cool-climate wines: crisp white.

The adage, what grows together, goes together, also can be used here. So again the regional wines of the Loire Valley can be paired with the traditional cheeses from that area. The white Loire wine is perfect for most forms of French goat cheeses. The bright acidity in both meets and mellows each other out, creating a creamier impression from the cheese and a rounder, fruitier one from the wine.

The classic combo is chévre, fresh goat's milk cheese, and sauvignon blanc (such as the classic Sancerre, Menetou-Salon, Pouilly Fumé, Quincy, and Savennières). But you don't have to stop at France for the wine. Look for crisp sauvignon blancs and other like varietals around the world.

A Spanish Rueda and or a Greek moschofilero is great with a goat feta cheese. Spanish albarino from Galicia and sauvignon blanc from New Zealanda recommended. You may also want to try a chenin blanc, pinot blanc and pinot gris.

GOAT CHEESE NOUGAT, HERB SALAD & BEET ROOT DRESSING

Regional influence: Who knew that something so simple could taste so good? Goat cheese, with its pristine white color and distinct flavor is one of the most amazing foods in the world—a humble basic for some, a gourmet delight for others.

The goat was one of the first animals domesticated by man. Around 8000 B.C., farmers in the Eastern Mediterranean began keeping small herds of goats. Goat cheese spread round the Mediterranean with the Islamic conquest of the area by the Saracens. They eventually invaded France from Spain during the 8th Century A.D. and for the next 25 years steadily moved north; taking with them their goats and their cheese.

Toward the end of the 8th Century, the Muslims reached the Loire River, a major route of commerce and transportation, which would accelerate the spread of goat cheese along its southern bank. The Saracens did not cross the river and the Islamic occupation came to an end on October the 10th in the year 732 when they were finally defeated and repelled at the Battle of Tours. The Saracen occupation of the southern Loire lands would account for the numerous goat cheeses to be found south of the river.

Taking into consideration the regional nature of French food, this cheese is no exception. The Saracens did not cross the river and so there are few goat cheeses north of the River Loire and none officially in Brittany. So as you eat this cheese nougat with herb salad and beet dressing, you will have a bit more understanding and appreciation of the history of this wonderful dish.

American Measurements The recipe is given in metric with American equivalents. If no gram scale is available, this is an approximate conversion to American measurements. Remember gram is a measurement of mass; Cup and Tablespoon are a measurement of volume.

Ingredients:
Goat Cheese 500 g
Butter 50 g
Heavy Cream 100 g
Cabbage 1 leaf
Olive Oil 100 g
Pine Nuts 10 g
Hazelnuts 10 g
Walnuts 10 g
Red Peppers 50 g
Green Peppers 50 g
Sweet Peppers 50 g
Basil 40 g

Herb Mix:
Chervil 20 g
Italian Parsley 20 g
Red Cabbage l leaf
Chives 20 g
Dill 20 g
Alfalfa Sprouts 10 g

Dressing:
Beet Root, cooked 100 g
Balsamic Vinegar to taste
Olive Oil 20 cl
Peanut Oil 20 cl
Salt and Pepper to taste

American Measurements:
Ingredients:
Goat Cheese 2 ¼ Cups
Butter 3 ½ T
Heavy Cream 7 T
Cabbage 1 leaf
Olive Oil 7 1/2 T
Pine Nuts 1/3 oz
Hazelnuts 1/3 oz
Walnuts 1/3 oz
Red Peppers 1/3 C.
Green Peppers 1/3 C.
Sweet Peppers 1/3 C.
Basil 3 T

Herb Mix:
Chervil 4 ¼ t
Italian Parsley 4 ¼ t
Red Cabbage l leaf
Chives 4 ¼ t
Dill 4 ¼ t
Alfalfa Sprouts 2 t

Dressing:
Beet Root, cooked
Balsamic Vinegar to taste
Olive Oil 20 cl 2 t
Peanut Oil 20 cl 2 t
Salt and Pepper to taste


Method of Preparation:
Peel the bell peppers and dice them small. Roast the pine nuts, walnuts, and hazelnuts at medium heat.

Mix in the Kitchen Aid with the paddle the goat cheese with the creamy butter and the olive oil, and cream until smooth.

Add by hand the peppers, crushed nuts, chopped parsley, basil, and chives. Season and set in a circle for individual plating. Refrigerate for an hour before serving.

Prepare the Herb Salad and then prepare the Beet Dressing using a blender. Place the Nougat according to picture.

Bon Appétit!

LeNôtre – Benefits of Rigorous Lab-based Focus

One of the greatest differentiators of the Culinary Institute LeNôtre curriculum is a primary emphasis on lab-based learning versus lecture-based learning. Students coming out of LeNôtre are known for outperforming others in knowledge of techniques and speed to perform on line. Unlike most culinary schools where theory is primary, LeNôtre’s focus on a lab-based curriculum allows technique to be practiced, practiced, practiced.

With its 12:1 student to Master Chef ratio in the classroom, each student receives individual attention from the instructor during the lab, not just a review of the finished product at the end of the class. This allows the student to get feedback on his/her creation during the process and thus correct technique.

A further example of LeNôtre’s focus on technique is that classes only use recipes as a guide for quantities; no techniques are included. The Chef instructor then identifies the techniques to be used and demonstrates them. After the demonstration the instructor is hands-on with the students as they practice the techniques.This approach pushes the student to pay attention to the techniques used in a professional kitchen rather than relying on a step-by-step explanation presented in a traditional recipe.

Lab-based learning places time in the lab executing technique first; theory supporting the lab-learning is second. Theory is not absent: it is taught while in the lab and in study groups.

Intensive lab-based learning is what improves skills so that a graduate can enter any kitchen and perform well. The repetition of doing something hands-on versus knowing theory results in our students being more comfortable in the kitchen. It is not uncommon to hear a chef in Houston speak of how quickly a LeNôtre student adapts in their kitchen due to being able to execute techniques not just talk about them.

Bon Appétit

French Cuisine - The Foundation

For those with a passion for culinary and pastry arts and thinking of a career or avocation in this area, consider how The Culinary Institute LeNôtre readies a student for entering a professional kitchen ready to cook any style cuisine. Why is this? The Culinary Institute LeNôtre concentrates on providing student with a solid foundation in French cuisine. Why? Simply put, French cuisine encompasses the greatest number of food preparation techniques. These techniques can be applied to other regional styles without fail. Technique is king!

Chefs hiring new graduates want graduates that can contribute immediately and not have a huge learning curve. Culinary Institute LeNôtre’s lab-based curriculum focuses on Regional Classic French as the backbone for Level 1 lab. Level 2 lab progresses to Haute French Style refined by Chef Carême (1784-1833), (the chef known as the King of Chefs and the Chef of Kings); to updated modern French cuisine by Chef Escoffier (1846-1935) to dishes from the Masters of the Nouvelle era. Level 3 lab finishes with world cuisines.

Why this formula?
The French started the movement and fundamentals of cooking so it is natural to start with French Cuisine. Above all French Cuisine utilizes the most techniques to create one dish. For example, in Asian cultures, the primary cooking technique is frying. French may incorporate this technique, but also many others into one dish. LeNôtre emphasis in how culinary arts have evolved from the classics to modern times provides students with a solid foundation in technique. Once the student understands the origins and has a foundation it is easy to translate this to modern, regional and fusion cuisines.

Bon Appétit

Best of Show, 3 Silvers and 10 Bronzes Medals

Students, Alumni and Chef Instructors Shine in 2010 ACF Sponsored Ben E. Keith Culinary Competition.

Competitions play a vital role in culinary arts as they continually raise the standards of culinary excellence. There is no better way for a culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format. The American Culinary Federation (ACF) holds competitions throughout the year. Most recently, the Culinary Institute LeNôtre competed in the ACF sponsored Ben E. Keith Culinary Show.

The January 2010 Ben E. Keith Food Show was again a smashing success for the Culinary Institute LeNôtre! Chef Pastry Instructor Phillippe Richard, CEPC triumphed for the second year in a row in taking the gold medal for Best of Show.

Pastry students came out on top of the baking competition! Michael Jones was awarded a silver and bronze medal for his creations. A silver medal was awarded to Janeth Sanchez, and Alumna Elizabeth Balderas for their show pieces. Bronze medals were awarded to Crystal Beccera, Joann Casey, Tisha Gibson, Judith Hastings, Marco Leyva, Lori Scott, Cristal Tamez and Melissa Young. Certificates were also awarded to Jonathan Quiles, Priscilla Beltran, Katerina Kyriazis and Patti Bernard.

Congratulations on a great effort students, chef instructors and alumni!

Eggnog Custard with Ginger Snaps

An interesting way to serve eggnog for dessert!

About custard? Ancient Roman cooks recognized the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.).

Food historians generally agree that custard, the sweet almost pudding-like substance we Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc. Flan is probably the most famous and widely adapted custard dessert in the world. It is important to note that custard was not unique to Europe. Students at Culinary Institute LeNôtre study pastry and baking arts in many of the degree and diploma programs. Try this lovely dessert!

Portion: six 3oz servings
Ingredients:

• Eggnog 1pt
• Egg yolks 6ea
• Ginger Snaps 6 cookies
• Whipped Cream 1cup

1. Preheat Oven 275°- 300°F
2. Place eggnog in a pot and heat over low heat on stove
3. Place 6 egg yolks in medium size bowl and slowly pour in the warm eggnog
4. Place mixture into 6 individual 3oz oven proof ramekins or neat serving cups
5. Place cup in a half pan 2 inches deep and place pan in oven
6. Take a water pitcher with water and fill pan half way up with water to where the water covers half of the serving dishes
7. Cook for 45 minutes or until mixture sets, do not rush it.
8. Cool the custard and sprinkle, top off with whipped cream and crumble ginger snaps just before serving

Bon Appétit