Skip to main content

Cooking 101 Recap: Week VIII



by Campus Executive Chef Tom Barton

Well it's finally here -- the final Cooking 101 class. As promised, next week's final session will be the student chefs' chance to utilize the tips and techniques they have learned during the past eight weeks to prepare a complete three course dinner for their invited guests. In this past Tuesday's class, our chefs were busy practicing the surprise menu.

Chef Tom going over the menu with our student chefs
Follow Northeastern Dining on Instagram!
Just before the start of class, each student was presented with a very special personalized Xhibition Kitchen chef coat that they will wear proudly next week -- well actually, some couldn't wait and wore them this week too! The group was split into two separate teams and the students got busy chopping, pounding, sautéing, braising, whipping and folding. Timing the food to come out at the same time proved to be a bit of a challenge but everyone overcame the cramped quarters behind the counter and finally got to taste and enjoy their practice menu. The beauty of doing this practice run was the student chefs getting a chance to critique their own work and plan for some adjustments in next week's official dinner. Still need to find a way to keep the dessert from sticking!

Although I've never seen the Xhibition Kitchen look quite like that after a class, we managed to clean everything up and secure the kitchen for yet another week. In the mean time, if you know any of our student chefs, they've been sworn to secrecy on next week's menu so don't even think about it...

Comments

Popular posts from this blog

Eat Right Live Well - December 2014

Fish For Your Heart?

Cutting back on red meat is a common recommendation for both health and sustainability. What’s less clear is what we should replace the meat with. A recent study looked at this and the results may surprise you. If not red meat, what? Red meat appears on many lists of foods to eat less of due mostly to its saturated fat and cholesterol content, and the fact that we tend to eat too much of it. A recent study looked at what we should consider substituting for red meat when we follow the advice to cut back. Of all of the substitutions the study looked at, one stood out as the best choice – fish high in omega-3s. The fatty fish showed more benefits for heart health than poultry, unprocessed meat and even lean fish. Is fish safe to eat? Fish, especially the kind that gives us omega-3s, has long been considered a healthy choice. Warnings related to contamination by mercury and other toxins has left many people wondering if fish is safe to eat. For most people, the benefits of eating fish far ...

National Nutrition Month 2017: Plant Power

If you follow food trends, you’ve surely noticed that plant-based foods, recipes and restaurants have been getting a larger share of the spotlight lately. Does this mean that more of us are becoming vegetarians? Should we be? Why more plants? Fruits, vegetables, whole grains, beans, peas, nuts and seeds are key features of some of the healthiest diets in the world. Plant based foods are a common theme in the Mediterranean Diet, the DASH Diet and most dietary guidelines. The balance of health promoting nutrients with moderate calories and less of the stuff we should be limiting make plant based foods an easy fit for most people. Looking beyond personal health, to the health of our planet, plant based foods tend to more sustainable and less taxing on the environment. What is a flexitarian? Or a pescatarian? With the expansion of plant foods on our plates has come an expansion of how we refer to the way we eat. Vegetarian still refers to people who don’t eat meat, fish or poultry, but the...