MasterChef Junior Season Finale Part 1

Its almost time for the season finale of the MasterChef Junior Competition. I have blogged about these kids and their mad skills before, they are down to the final four contestants they range in age from 10-13 years old. They have the passion, skills, knowledge and techniques of chefs twice their age.

 When you watch this see what you think.

No spoiler alerts I just wish that the two that left were not the ones...

Contemporary Grilling Master Class

Last Friday the Contemporary Grilling Master Class was conducted. Another class being provided by L’Ecole Culinaire for the students who want to learn even more than what is taught in the classroom, I refer to this as value-added to my education. The only requirement of the students, those that sign up and actually show up is to learn and experience what is being taught. The Chefs who conduct these classes do so because of their passion for; the industry, the students and the students’ education.

This has been the fourth class that has been conducted in spite of the low showing of the students who signed up months ago. The Chef Instructors devote their time to teaching those that want to learn; they impart their knowledge freely to those that attend. They conduct the classes in a professional manner, treating the students in mentoring relationship. Not that this is untypical but the environment is not one of one Chef Instructor and 25 students. This is quality time spent in the kitchen learning one on one with the Chef.

We had a great class with Chef Payne, originally only two students showed. A little later two more showed up, and jumped right in. We made two sauces (red wine and mushroom), two compound butters (herb and a bleu cheese & walnut), two great vegetables (asparagus and grilled potatoes) and of course special for the class ribeye steaks! We used many cooking techniques and we worked on our plating skills. 

Even though I am in Phase Five of a Seven Phase program I still enjoy learning all that I can. I have enjoyed working with different chefs throughout my time here. I try to take advantage of every opportunity that is offered, I add the experiences to my “tool kit” to be referred to and used now and in the future.

Chicken Pot Pie

My day normally starts with planning what I will have for lunch. While I am attending a culinary school, this phase we are in the classroom. So while I watch the news, eat my breakfast and of course drink the first of many cups of coffee. I am thinking today I will have a Marie Callender’s Chicken Pot Pie and an apple. Who knew that this would be the day that Chef Susie Judy decides to talk all about the potpies that she and her husband made that weekend. She talks about the ingredients, how beautiful they turned out; she even shows us a picture.

I open my lunch to try and figure out all of the ingredients mine contains, certainly not all of the same healthy ingredients as the Chefs Judy production. I open the box waiting and hoping for the smell of the potpie oh that’s right I haven’t microwaved it in the special box with the browning material in the box top. Okay maybe after I microwave it will be just as beautiful as the photos previously viewed and of course as tasty...oops that’s not going to happen. 

What to blog about today?

I was thinking just that the other day while eating lunch. And then low and behold it came to me as I stared down at my Healthy Choice Baked microwave lunch...

 

what more can I say?

Food Demo

Last week our class got to attend a food demo, which actually was a demo of products from iSi (say "easy"). According to their brochure "not only are iSi products functional and long-lasting, they're beautiful to look at and a pleasure to use". I would have to agree.

A number of products were demonstrated and displayed in the demo lab, in addition to the food demo. We tried infused grapes, chocolate mousse, candy cane infused vodka (only a drop!), and rosemary olive oil. To see some of their products and recipes you can login at isi.com/culinary/us

Another Perspective of Milo's Grill

Caseyville VFW was hopping this last Saturday night, Elvis was in town. Mike and Lori Womack had an opportunity the other night to be open for the Elvis impersonator (sorry I know you were thinking the real Elvis) show at the VFW. I had offered to help out as it was not their regularly scheduled open night. We spent a couple of minutes to catch up on the menu, specials, plating and of course the "right" way (read Mike's blog and you will understand :-)) to prepare the food.

Mike and Lori had prepped all of the products (and me) for the evening which made things go so much easier. The orders came in rapid succession, no time to dally on getting orders back out. Customers had to get to their seats for the show to begin. The show went on for almost three hours, after the first and second rush of patrons, things settled down for a bit. Then it was time for snacks and desserts...

I had a great time working with Mike, Lori and Taylor at Milo's grill...and of course I did get to hear Elvis (songs) all night. What could be finer?

 

Peel's Wood Fired Pizza

What to do on a Sunday afternoon when you have tons of homework to do and you are just not feeling it.... Call your friends and grab something to eat. Its early evening and its expected to be filled thanks to the St. Louis Cardinals most of the seats at the restaurant are empty. Because most of the seats at Busch Stadium are filled. Go Cards.

If you are in Edwardsville, IL and you want great Mac n Cheese, this is the place. Of course if you love cream of wild mushroom soup then this is the place for that too. Or the spinach salad with gorgonzola cheese, walnuts, and figs...Where do you go? Peel's!

The mac n cheese is still bubbling minutes after it arrived.

 
Cream of Wild Mushroom Soup
 

 

 

 

 

 

oops I started to eat the salad when I remembered a photo op!