My road to Top Chef You miss 100% of the shots you never take 2009-07-03T11:44:27-07:00 http://myroadtotopchef.myblogsite.com/index.html admin@fortunecity.com tag:blog,2009:myroadtotopchef Pivot Copyright (c) 2009, Authors of My road to Top Chef Cooking Pasta Properly 2009-07-03T14:44:00-07:00 2009-07-03T14:44:00-07:00 tag:blog,2009:myroadtotopchef.3 One of my pet peeves in the kitchen is when one of my cooks fail to cook pasta properly. I know, how hard is it to cook pasta right?  Its very easy to take for granted. I wrote these rules out a littel while back and gave them to all of my cooks.  Now it's yours as well. Just follow these simple rules and I will be a very happy camper. USE PLENTY OF BOILING WATER- The rule of thumb is one gallon per pound of pasta.  Take the biggest pot you have, pasta needs lots of wiggle room to prevent it from sticking together. It’s okay to use more water             DO ADD SALT to your cooking water- 1 teaspoon per gallon. Yes, your pasta water should taste like sea water. Salt also helps the pasta cook evenly and helps prevent a slimy coat.  You should taste your water before you add your pasta             DON’T ADD OIL- Most cooks think that adding oil to your water prevents your pasta from sticking. Not only are you throwing oil down the drain, it will prevent your sauce from sticking to your pasta.  If you love your olive oil, as I do, add it after your pasta is cooked with some fresh herbs and grated Parmesano Reggiano.             STIR- This prevents it from sticking and helps it cook evenly             DON’T OVERCOOK- If you are using dried, follow the manufacturer’s directions.  Begin checking for doneness at least a minute prior for doneness.             DON’T RINSE- Rinsing will remove the starch on the pasta. The starch helps the flavoring (sauce, herbs, etc.) stick to the pasta             COAT, DON’T DROWN- Think of your pasta like your do your salad greens.  The sauce is your condiment to highlight the pasta, not the other way around. Its just that easy. One of my pet peeves in the kitchen is when one of my cooks fail to cook pasta properly. I know, how hard is it to cook pasta right? Its very easy to take for granted. I wrote these rules out a littel while back and gave them to all of my cooks. Now it's yours as well. Just follow these simple rules and I will be a very happy camper.

USE PLENTY OF BOILING WATER- The rule of thumb is one gallon per pound of pasta. Take the biggest pot you have, pasta needs lots of wiggle room to prevent it from sticking together. It’s okay to use more water

DO ADD SALT to your cooking water- 1 teaspoon per gallon. Yes, your pasta water should taste like sea water. Salt also helps the pasta cook evenly and helps prevent a slimy coat. You should taste your water before you add your pasta

DON’T ADD OIL- Most cooks think that adding oil to your water prevents your pasta from sticking. Not only are you throwing oil down the drain, it will prevent your sauce from sticking to your pasta. If you love your olive oil, as I do, add it after your pasta is cooked with some fresh herbs and grated Parmesano Reggiano.

STIR- This prevents it from sticking and helps it cook evenly

DON’T OVERCOOK- If you are using dried, follow the manufacturer’s directions. Begin checking for doneness at least a minute prior for doneness.

DON’T RINSE- Rinsing will remove the starch on the pasta. The starch helps the flavoring (sauce, herbs, etc.) stick to the pasta

COAT, DON’T DROWN- Think of your pasta like your do your salad greens. The sauce is your condiment to highlight the pasta, not the other way around.

Its just that easy.

]]> Trained in a theme park, went to a Mickey Mouse school, and blossomed in a hockey arena? 2009-06-11T15:08:00-07:00 2009-06-11T15:08:00-07:00 tag:blog,2009:myroadtotopchef.2 A little bit about me... Trained in a theme park, went to a Mickey Mouse school, and blossomed in a hockey arena? I defy those stereotypes by producing delicious, high-caliber foods from scratch at the Nationwide Arena in Columbus, Ohio.             Raised in St. Cloud, Florida, I initially enlisted to be a mechanic in the Marine Corps. In 1991, after working during Spring Break at Walt Disney World, I took my first bite of culinary training in the Magic Kingdom.  Soon after that,  I nullified his enlistment to begin life-long training to become a chef. In 1994, I began his apprenticeship with, at the time, one of the nation’s most demanding programs, Disney’s Culinary Academy. It was a three-year program of intense culinary training in the many kitchens of the Walt Disney World Resort.              Throughout his career, I have worked with the best. During my apprenticeship, I have worked alongside Alfred Portale, Paul Bartolotta, David Burke, Jean-Louis Palladin, Larry Forgione, Tom Colicchio, Allen Susser, Todd English, Norman Van Aken, Jasper White, Anne Willan and Roberto Donna during EPCOT’s Food and Wine Festival.  I have also worked alongside Masaharu Mormimoto, Giada DeLaurentiis, and mentored under Chefs Susan Harman, Marianne Hunnel, and Joe Amendola As a junior member of the Central Florida Chapter of the American Culinary Federation, I was involved in team competition, culinary knowledge bowl, and served as vice-president.  I was awarded the Junior Member of the Year in 1996 and was a National Finalist for the ACF Junior Member of the year in 1997.             After graduating among the top in his class, I was on the opening team for Citricos. Working under Roland Mueller, Robert Millner and 2007 James Beard Award winner for Best Chef-Midwest Celina Tio, It was named one of Esquire's Best new restaurants in 1998. Later that year, I was selected by Chef Scott Hunnel to cook in the prestigious Victoria & Albert’s, Disney’s only AAA 5-diamond restaurant. In 2000, I left Vicoria & Albert's for the Grand Floridian Convention Center, where, under the leadership of Leonard Thomson, I learned the ropes of catering events ranging from celebrity galas, conventions to wedding parties. I was featured in Food Network’s “Disney Fairy Tale Weddings”, conducting a menu tasting for a couple they were following.    In 2004, I returned to the Magic Kingdom as a Sous Chef of the Magic Kingdom’s Crystal Palace and just eighteen months later, I assisted overseeing quick service operation in the entire theme park.  As a Sous Chef, I worked closely with Disney’s Training and Development Team and was a member of Walt Disney World’s Global Special Dietary Needs Committee. I has been recognized for his work with dietary allergies by his guests & his leaders. In 2005, I was a participating Chef at EPCOT’s Food and Wine Festival.            In February 2006,  left Orlando with my family to continue my career in Columbus, where I am a Chef with Delaware North Companies. In the summer of 2006 I traveled the country with Corporate Chef Rolf Baumann, assisting in catered events at the HSBC Arena and Ralph Wilson Stadium in Buffalo, the Wisconsin Expo Center, and Progressive Field in Cleveland. As a Chef at Nationwide Arena, I oversee all catering as well as the exclusive Time Warner HD Lounge.  Many of the events I catered for include Columbus Blue Jackets (NHL) and Columbus Destroyers (Arena Football) games, NCAA Basketball Tournaments, the 2007 NHL Draft, and various high profile community events. I have partnered with the Columbus Culinary Institute, assisting in training the next generation of Chefs.  In 2009, I was named the Environmental Manager Representative for Delaware North Companies GreenPath initiaves at Nationwide Arena, implementing eco-friendly improvements. In the short time I have been at the Nationwide Arena, I have steadily increased the quality of the food coming out of the kitchen. Long gone are the days of pre-made, pre-packages items. Freshness, seasonality and overall quality are a focus, as well as a goal for continuous improvement. I am currently in preparing for the next season and training for Certified Chef de Cuisine exams in late 2009. I aspire to be a contestant on “Top Chef” and I am always keeping his options open for the next big opportunity. I live in Gahanna with my wife, her mother and my three sons. I love my family, but you won't see much of them on here for security reasons. A little bit about me...

Trained in a theme park, went to a Mickey Mouse school, and blossomed in a hockey arena? I defy those stereotypes by producing delicious, high-caliber foods from scratch at the Nationwide Arena in Columbus, Ohio.

Raised in St. Cloud, Florida, I initially enlisted to be a mechanic in the Marine Corps. In 1991, after working during Spring Break at Walt Disney World, I took my first bite of culinary training in the Magic Kingdom. Soon after that, I nullified his enlistment to begin life-long training to become a chef. In 1994, I began his apprenticeship with, at the time, one of the nation’s most demanding programs, Disney’s Culinary Academy. It was a three-year program of intense culinary training in the many kitchens of the Walt Disney World Resort.

Throughout his career, I have worked with the best. During my apprenticeship, I have worked alongside Alfred Portale, Paul Bartolotta, David Burke, Jean-Louis Palladin, Larry Forgione, Tom Colicchio, Allen Susser, Todd English, Norman Van Aken, Jasper White, Anne Willan and Roberto Donna during EPCOT’s Food and Wine Festival. I have also worked alongside Masaharu Mormimoto, Giada DeLaurentiis, and mentored under Chefs Susan Harman, Marianne Hunnel, and Joe Amendola

As a junior member of the Central Florida Chapter of the American Culinary Federation, I was involved in team competition, culinary knowledge bowl, and served as vice-president. I was awarded the Junior Member of the Year in 1996 and was a National Finalist for the ACF Junior Member of the year in 1997.

After graduating among the top in his class, I was on the opening team for Citricos. Working under Roland Mueller, Robert Millner and 2007 James Beard Award winner for Best Chef-Midwest Celina Tio, It was named one of Esquire's Best new restaurants in 1998. Later that year, I was selected by Chef Scott Hunnel to cook in the prestigious Victoria & Albert’s, Disney’s only AAA 5-diamond restaurant. In 2000, I left Vicoria & Albert's for the Grand Floridian Convention Center, where, under the leadership of Leonard Thomson, I learned the ropes of catering events ranging from celebrity galas, conventions to wedding parties. I was featured in Food Network’s “Disney Fairy Tale Weddings”, conducting a menu tasting for a couple they were following. In 2004, I returned to the Magic Kingdom as a Sous Chef of the Magic Kingdom’s Crystal Palace and just eighteen months later, I assisted overseeing quick service operation in the entire theme park.

As a Sous Chef, I worked closely with Disney’s Training and Development Team and was a member of Walt Disney World’s Global Special Dietary Needs Committee. I has been recognized for his work with dietary allergies by his guests & his leaders. In 2005, I was a participating Chef at EPCOT’s Food and Wine Festival.

In February 2006, left Orlando with my family to continue my career in Columbus, where I am a Chef with Delaware North Companies. In the summer of 2006 I traveled the country with Corporate Chef Rolf Baumann, assisting in catered events at the HSBC Arena and Ralph Wilson Stadium in Buffalo, the Wisconsin Expo Center, and Progressive Field in Cleveland.

As a Chef at Nationwide Arena, I oversee all catering as well as the exclusive Time Warner HD Lounge. Many of the events I catered for include Columbus Blue Jackets (NHL) and Columbus Destroyers (Arena Football) games, NCAA Basketball Tournaments, the 2007 NHL Draft, and various high profile community events. I have partnered with the Columbus Culinary Institute, assisting in training the next generation of Chefs. In 2009, I was named the Environmental Manager Representative for Delaware North Companies GreenPath initiaves at Nationwide Arena, implementing eco-friendly improvements.

In the short time I have been at the Nationwide Arena, I have steadily increased the quality of the food coming out of the kitchen. Long gone are the days of pre-made, pre-packages items. Freshness, seasonality and overall quality are a focus, as well as a goal for continuous improvement.

I am currently in preparing for the next season and training for Certified Chef de Cuisine exams in late 2009. I aspire to be a contestant on “Top Chef” and I am always keeping his options open for the next big opportunity.

I live in Gahanna with my wife, her mother and my three sons. I love my family, but you won't see much of them on here for security reasons.

 ]]> A journey starts with a single step 2009-06-01T22:19:00-07:00 2009-06-01T22:19:00-07:00 tag:blog,2009:myroadtotopchef.1 Wayne Gretzky was quoted "you miss 100% of the shots you never take".  I have talked amongst myself and with some others about wanting to get on the show for awhile, but never did anything about it, stating I wasn't ready.  I will admit, I do not want achieve the goal of getting on the show, only to choke and being told to pack my knives and go. If I'm in it, I'm in it to win it. So with that being said, one must be prepared. WIth that being said, I felt that if I was going to start writing a blog, why not focus on realizing this goal, which just happens to align with my other goal, obtaining my Certified Chef de Cuisine from the American Culinary Federation. I will records my hits, my flops, and random thoughts along the way. So lets begin... Wayne Gretzky was quoted "you miss 100% of the shots you never take". I have talked amongst myself and with some others about wanting to get on the show for awhile, but never did anything about it, stating I wasn't ready. I will admit, I do not want achieve the goal of getting on the show, only to choke and being told to pack my knives and go. If I'm in it, I'm in it to win it. So with that being said, one must be prepared.

WIth that being said, I felt that if I was going to start writing a blog, why not focus on realizing this goal, which just happens to align with my other goal, obtaining my Certified Chef de Cuisine from the American Culinary Federation. I will records my hits, my flops, and random thoughts along the way.

So lets begin...

]]>