Confessions of a Food Lover

What is Culinary Artistry to me?

2012-01-24T14:56:00.000-05:00

Completed Beauty

and the kind of food that is reminiscent

of going home for dinner.

There is a noticeable extra special touch

of detail and refinement.

Loving attention and creativity has been

infused into every part of it.

It's all original and purposefully composed

to satisfy and go above and beyond

all of the senses of the one who will consume it .

It's not repetitive.

It most likely can never truly be duplicated.

Unique and one of a kind!

Delicious...

This is what I believe defines

Culinary Artistry.

This is just what I do as a Chef.

This is what I love to do.

This is what I create, the

kind of food that I always will be creating....

This is what I want to eat,

its the

only kind

of food I want to eat.

This is how I believe seeds of

intense food memories are planted.

I am using what I have learned and

practiced to share an experience which will remind you to return to my table when you are hungry.

Finding What is in Front of Me-

2012-01-12T22:55:00.002-05:00

We start out with this idea that we think we know what we are looking for....

We know what it is supposed to look like and we have a a pretty good idea in our mind that should make finding it easy....

So when it comes time to take hold and start the next big thing we should be able to just do it, right?

What if we all of a sudden can't see the things we thought, that we envisioned so easily would just be there?

What if we arrive at that moment and we can't see what we need at all?

Maybe its time to widen our perspective and be open to the idea that what we really need might not look exactly the way we first thought it would. It is possible that it may be completely different than anything we could have ever imagined or that we are used to? Opening up our outlook and pushing completely outside of a narrow focus, this is how we arrive at being open to a change in how we see and do things and ultimatly how we progress.

"We cannot become what we want to be by remaining what we are. " ~ Max DePree

Somehow here I am going to make my case in point:

I was making crackers today at the Inn. This is a simple routine task for me nowadays. I have made them so many times that I don't measure any of the ingredients anymore and I just put them together in the bowl on auto pilot basically. The funny thing about this production is when it come time to roll the dough out. I usually make enough cracker dough to fill 3 to 4 sheet pans. Within this entire production I roll out the dough, add sea salt, roll it again to lock in the sea salt, cut the cracker pieces, and arrange it on the pans to be baked. Its such an automatic process for me now except for one thing, every single time, and sometimes between each batch that gets sent to the oven....

When I return to my station to roll out the next batch I cannot find my rolling pin!!

Now I know I just used that darn thing.

At this point I go through the whole timeline of whatever I was just doing because literally 4 minutes ago I was rolling out dough at this exact place.

I didn't send it to the dish washer...
I didn't carry it over to the oven...
I didn't do anything with it I swear..
So where the heck is my rolling pin???
I JUST HAD IT!

ohhhhhhh.....

Its right in front of me... right where I set it up.... right where I left it... standing UP. (smile)

I expected it... like most rolling pins to be lying down. I thought I knew what I was looking for, it was supposed to be easy... Its easy for me to laugh at myself because this happens every single time I make crackers. I always roll out the dough, cut and set up the first pan and when I return from the oven I have the hardest time finding that rolling pin. By the way I love that rolling pin that used to have handles. Its marble and sooooo heavy- its a beautiful tool. I am glad the handles are gone...

I have learned I can't make crackers that are considered the bomb and a must-have delicious necessity to my customer, if all I ever do is just make crackers. Thank goodness I am a rule breaking fool as a pastry chef with a chemistry background that allows me to know just how far I can push before regulation and laws of science and nature hold up a stop sign. My crackers are a product of lots of prototypes. I'm happy with how they have turned out now... I'm comfortable with the production...

Comfortable....

So now its time to step away from comfort again- I am facing new challenges in my career now and I am excited but also it means I have to find a whole new way to do things, meet expectations and be successful. I sent this text recently to a friend:

Dearest... I'm stepping out of my comfort zone again. I don't need anyone's permission but my own and I understand it's not going to be easy, I have been here before.... Goodness it's going to require learning a whole new way of doing things.... But I will never get where I want to be if I stay where I've already been. No fear!!! Leaving my comfort zone with good shoes and hope... Another challenging climb... :). Love you my friend!! Today I am taking a big step in my career, my life, and building courage- I'm ready!

I am certain that this next challenge I am faced with is going to require a much larger focus- the tools or guidance I need may be right in front of me sometimes and hard to see but I need to take time to be more aware. I need to listen better and be unafraid to ask questions. I need to remember that I have worked in a multiple variety of practices to get to where I am right now. All those things will be a part of my next success too. I never want to get too comfortable with what I am doing in my career because that will ultimately be my end. The only way to offer and share the best of my ability is to constantly be pushing to create something even better than what i just did. Why not?? I have to see and recognize familiar things but in a whole new way.

I always say we all have to eat to live, so why not make it something good.

Choose what fuels you wisely. Please.. make it something good! Its most likely already right in front of you waiting for your attention. To pick it up and roll out something amazing!!

Early Morning Riser

2011-11-22T13:46:00.000-05:00

Early morning riser how do you get motivated?

What does the key look like that unlocks your ordinary ability to open your eyes during the stillness of shadowy pre-dawn hours. What helps you initiate the movement of your bones to an upright stance as you stretch your warm toes onto a greeting with cool floorboards?

Do you ever reflect on your ritual, habitual, and natural activities before daybreak? The reflexive actions of outstretched arms, arching your back, lengthening your calves, and ever-reaching for that warm prickling sensation that courses through your rested muscles as they awaken and respond.

Is there a renewed hopefulness that creeps into your imagination and expectations? Do you think about all of the potential that a new day offers in its youth? When does your first smile appear? What are you looking forward to?

How wonderfully different is every single morning, your own individual phenomenon of awakening. Do you start your mornings with a thankful heart? Today is a brand new day to navigate and exist. You have no way of knowing for sure if it will be an easy-going day or one full of challenges but that shouldn’t really matter. Either way you’re getting a fresh plate to fill and create whatever you want. What will you decide to produce with the ingredients that are assigned to you? How will you combine these with the ones you already have on-hand.

It is going to take a practiced ability, instinctive knowledge and inventiveness to present your best next step forward today. How you begin your day will be the catalyst to the chain reaction that carries you through the remainder of your waking hours. Take the time to make it a good start early riser. Its going to be another great day.

Go ahead and yawn

Make sure to stretch

Spend an extra minute or two in the shower if you can afford to

Turn on some good music and drink a hot beverage

Eat a delicious breakfast

Get out the door on time

(share some love and hugs with happy kids)

Take the time to watch the sunrise

Wear comfortable shoes

Harvest Time

2011-11-08T02:22:00.001-05:00

Hi again!

What does a girl have to say....
When it has been some time now since I have shared my thoughts, my ideas, my confessions as a food lover...
I think that I need to stop making it seem like such an impossible task. Stop looking at it as a task. At first it was only a week from the last time I had made a post- then two- and then before i knew it- almost ten months later I am sitting in front of this screen and finally ready to share...

I'm confident this is a good way for me to jump back in- I have not stopped writing just so you know (smile) I have just been using more traditional methods of pen and paper up until recently. Sometimes it just feels good to sense the ink meeting the paper, the sound it makes as it glides across the page and transforms into the story of my heart.

Here is a taste of what I have been creating lately, its just an "amuse" so to speak, a way to get your palate started. A way to introduce you to what I have been practicing and creating lately in the kitchen. We will get back to more heartier confessions soon. This is the first "harvest" I have shared in a while so thank you for being patient with me my friends. It feels good to share again and make something good!

The Harvest...

In the midst of harvesting... ok stealing all the tootsie rolls from my kids halloween loot bags after they went to sleep on Halloween night I was actually thinking about tomatoes.

Funny that I would choose this to be my focus while I unwrapped a twisted end to one of the tootsie wrappers and quickly popped the waxy chocolate deliciousness of my youth into my mouth. Tootsie rolls are one of the last retro candies out there that still seems to make it into kids halloween bags, bank candy bowls and its also tootsie rolls that maintain themselves as the cheapest piece of candy still available at 7-11 and gas stations. The classic tootsie roll has always been and still is my favorite candy at Halloween. Forget the crazy flavored, cherry, vanilla and lime- those all taste terrible to me, but not the original. My kids know how much i love tootsie rolls too. Riley saved me a whole bag of them from the last birthday party he went to. I will have to eat them soon since tootsie rolls are really only good when they are fresh and new. The older they get the harder they are to chew. I can't stand how Tootsies will stick in your teeth really bad once they get too stale and old too.

But lets get back to the tomatoes...

Especially the cherry or grape variety. These are about the closest thing I can come up with that is like natures candy to me. A much healthier choice for sure but that is a reason very far down the list for why I love them. To me these little gems are like treasures- their annual vine sweetened arrival is a phenomenal event for me now.
(Truthfully, I had never really liked raw tomatoes of any kind until much later in my life)

My discovery of this ruby red delight in my later years of my lifetime has been a spectacular reawakening of my palate. I simply love a handful of grape size tomatoes as my treat. Even finding just one ripe one off the stem is enough in the beginning of the early harvest to exhilarate me and give me a giddy happy smile.

The harvest of tomatoes is complete now. The colder weather is tip toeing into the scene, exposing early morning frost covered landscapes. Their is not much in the way of anything being produced anymore, and basically all of the fruit bearing vegetation is turning in for the season. This is not surprising ever, but always bittersweet to me. Its hard to say goodbye to the vibrancy and beauty of the gardens, the boxes and boxes of farm deliveries with their golden, verdant, and sometimes even fiery treasures. All the amazingly delicious treasures that can be eaten straight from their vines or branches. I find myself savoring these flavors a little more emotionally. Closing my eyes as I taste the complexities of the final crops of 2011. Its been a really great year.

NOW

The oven door is left open to spread its remaining traces of warmth into my kitchen as I finish plating dinner. Their are no fresh tomatoes on my menu tonight. I am ok with that. Instead I've already started to reach into my winter storage, the soil laden root crops that I squirreled away these past few months in anticipation of these cooler Autumn evenings. I don't spend too much time on plate presentation this evening except to make sure the plates are nice and hot to carry my expectations to the dinner fork.

Tonight its a table where two of my biggest critics, slash fans await rather impatiently for their meal. They have already took their turns walking in and out of the kitchen several times, stirring the contents of the saute pan, and stepping way back by my instruction as a great accumulation of steam releases into the atmosphere during my check of the oven contents. They have made their guesses, helped make last minute seasoning adjustments and overall kept me company as I prepared this meal. After I present their plates and go back to the kitchen to pour their apple cider, I instantly smile at the sound of the silverware musically meeting the dishes.

Returning to the table to join them I get instant feedback. Riley is fidgeting in his seat as he always does, never sitting still he is up on his knees in his chair and resting on his elbows over top of his place seating. He is looking into the plate of food as he scoops up his next bite and then he flashes me a sweet sizeable grin... I know he will clean his plate tonight. Yes! I look over next to me and see Lauren is exploring through the flavors of her dish. She agrees that I could have been a little more creative with the plating but that the flavors are perfect. She likes the drop of honey she added to the brussel sprout saute at the last minute for me . It was a very good call. She also says I should think about signing up for the Food Network Show chopped in which I reply I could use some more practice. She reassures me that if I need help with plating ideas that she has always liked to make smiley faces with her food and the judges might like that. We all laugh and eventually everyone's plate is turned into the dish pit without the need for scraping.

(Dinner tonight: Brussel Sprout, Mushroom and caramelized onion Saute with Farm raised Smoked Bacon over Smashed Yukon Gold and Butternut Squash with feta. ~ Could have maybe had a sauce but tonight it tasted great without one too)

This is it. Production yields smiles and a memorable experience.

Tootsie rolls are instant and everywhere, all the time. They are taken for granted so that in order to enjoy them I have decided for myself that I have to be willing to not think too deeply about what they are made up of. They are ok once a year I guess.

Tomatoes are special and their flavor profile changes with the intrinsic fusion of the season they belong to. While they can also be taken for granted when their harvest is good and plentiful, their capacity to make a meal completely special and memorable is powerful. They are one of my favorite tastes of sunshine.

TOMATO

the first vine-ripened gem sliced in half

delicate splash of seasoning
now close your eyes

go on a taste journey

simple complexity

of sunshine

and rain

the language of pure flavor

It demands your attention

scarlet beauty

communicating clearly

pleasure filled moment

Luscious memory.

Present-Tense Thinking.

2011-01-24T22:53:00.000-05:00

The sunrise through a busy morning intersection.

Put your right hand directly over your heart. With focused intention feel the sensations of your one and only heart's automatic and rythymic pulse as it gently imposes its force through layers of internal and external protections.

Take a deep breathe in. Now with a measure of control release the consumption of your lungs. As you do this be totally aware of every part of you that has to perform in perfect unison to activate this normally involuntary reflex.

This is the natural synchronicity that is meant to support your days and years of accumulated life. Generally these utility systems of energy exchange within us, continuing in their functions with little or any purposeful prompting by any of our own original thought. Circulatory beauty, our body is designed to take care of itself. Our bodies also have abilities to give us subtle, and even acute messages in times of certain needs. Be it hunger, thirst, a particular nutrient, or sleep, if we are healthy and in tune to these messages we can meet our own needs and progress. Once we have met these basic needs we have the freedom to devote more energy to the moments of passionate experience that we crave.

I believe it is important to slow down and connect with the heartbeat and breathe often. Its the most immediate and easiest way to be present. Being present is important to be able to understand the truth of what is going on around you. To become a better listener and create a stronger awareness of the atmosphere you are being surrounded with. Breathe in...

Is this where you want to be right now?  Its up to you to tell your feet where to travel.

Is this what you wanted to do? It takes honest decision-making to match up your current attendance to where you truly hoped to be today.

Are you happy today?  That is a choice.

Are you thankful for anything?  Gratitude, appreciation, comprehension of what is good about your life and taking nothing for granted is essential to recognizing your happiness potential.

Breathe out...

Practice being present for your life.

Today is always an opportunity. Today I spent most of my time at school...

For me I wanted to be enrolled in and graduate from culinary school. I made a choice to be here. I want to make the most of this educational journey. I am happy to be apart of a team with established goals. I am thankful for the ability to practice and hone my culinary and professional skills, and also for the guidance of my instructors. I will be successful here because I am intentional about achieving my purpose. I want to share my passion and excitement for food to help people feel healthy and happy and thankful.

I can apply this kind of presence to every part of my life...

³pres·ent

adj \ˈpre-z^ənt\

Definition of PRESENT

: now existing or in progress

a : being in view or at handb : existing in something mentioned or under consideration

3: constituting the one actually involved, at hand, or being considered

The Importance of Precision

2011-01-20T22:54:00.001-05:00

¹pre·ci·sion

noun \pri-ˈsi-zhən\

Definition of PRECISION

: the quality or state of being precise : Exactness

a : the degree of refinement with which an operation is performed or a measurement stated —

I have learned practice is the only thing that will yield precision.

Every single teacher I have had has made the point that a very telling characteristic of a chef's abilities starts with his/her knife skills. It shows attention to detail and experience or practice with the craft. As the knife becomes an extension of our hands it is important to know how to use it

safely and with accuracy. Once this is mastered, the kitchen cutting board becomes a stage for the ingredients of every type of cuisine to be manipulated, modified and transformed into something special.

You have to know how to take care of your knife too. This applies to keeping the blade SHARP. A dull knife is even more dangerous than the blade that can shave hairs from your wrist. A dull knife will require you to use a much more force to push a blade through the items you are slicing and dicing. If your knife is sharp, then the knife does almost all the work, allowing you to be its guide.

Precision.

Its what allows us to be at the cutting edge of whatever we are doing.

Exactness.

Proves an attention to detail and that it mattered.

Refinement.

Smoothing out the rookie approach to your tasks by applying practice.

Methods of Measure

2011-01-19T23:50:00.000-05:00

¹mea·sure

noun \ˈme-zhər, ˈmā-\

Definition of MEASURE

: the dimensions, capacity, or amount of something ascertained by measuring : an estimate of what is to be expected (as of a person or situation) : a measured quantity

: the act or process of measuring

: a basis or standard of comparison measure of happiness>

: a step planned or taken as a means to an end

In whatever you pursue... constant and careful measurement can become an extremely important component to understanding and recognizing your success. Today we decided on our mission statement as a class:

"As passionate students, we are proud to put forth our best efforts while striving for

simple perfection."

~Spring 2011 Restaurant Class

Everyone seemed to be pretty happy with what we came up with together. This will be one of our measuring standards to abide by for the entire time we are apart of this learning experience. A standard that we should carry with us beyond graduation I am sure. If we are successful in running this teaching restaurant, which I have confident we will be, then we will have met the expectations we estimated with high hopes and strived for. There is so much more I can say about this. Measure is a lot bigger word than I realized but for now I am going to conclude with this quote by Johann Wolfgang von Goethe:

“To measure up to all that is demanded of him, a man must overestimate his capacities”

Mission: Impossible? I would like to think NOT!

2011-01-18T22:52:00.002-05:00

All day I was staying open and aware to what word I might choose to explore. Today we spent quite a bit of time together as a class discussing ideas and beliefs that would eventually be the backbone to our "Mission Statement." At first I wasn't sure if I was just making the word choice easy or in fact I had chosen something that would require a much deeper mindfulness this time. Developing a mission statement is a very important part for all twenty of us students to participate in. We need to make sure we are in agreement with the statement that will define everything we strive to accomplish this entire semester. Its possibly the most important thing we can do to bring us together for one common goal.

I kept thinking about my own experience with mission statement formation. I am fortunate to have been involved in the formulation process of this definitive declaration with a few different groups and businesses. I have learned how important each word choice is in the overall final proclamation, since Mission Statements will normally become assessable to the public, who will read it with their own voice and immediately attach an expectation to it. These expectations stem from the fact that the statement becomes like a promise. Since it directly comes from the people, group or business that plans to achieve some form of a goal- their measure of successfully fulfilling their promises will come from the people they serve or interact with.

For every session of CUL 295- Contemporary Dining and Cuisine the class is required to decide on a mission statement together, and then agree that it states everything they plan to complete in the final semester before graduation. This mission statement will become apart of the printed menu so it is visible to all restaurant patrons who dine at our restaurant. It will be required that we know and understand this assertion in the case of a test question in reference to it intricacies too. It ultimately should become something like a mantra for all of us, as we practice teamwork at its best and emerge into our roles as future chefs.

**I started to think that this might be a great opportunity to create my own Mission Statement. Except First... What does the word mission mean and what does it mean to me??

¹mis·sion

noun \ˈmi-shən\

Definition of MISSION

: a body of persons sent to perform a service or carry on an activity: as : a specific task with which a person or a group is charged

: a preestablished and often self-imposed objective or purpose mission>

What could I come up with that would fit into not just my goal oriented journey in culinary school but also my everyday life. What are my objectives?? Thankfully this didn't take me too long. I guess when it is up to only one person to decide the best fit- For me, myself and I, all who have regular conversations very very often, the final decision was simple:

Mission statement- January 18, 2011 for Stephanie:

With a Heart full of Ambition and a constant smile- I will practice Honesty, Humbleness, Happiness, Healthy Choices, be a Willing Helper, Always Hopeful, and stay full of Humility.

Simple,
direct, and defining...

Professionalism 101

2011-01-18T00:46:00.006-05:00

Final Dessert Fall '10 Advanced Baking

Today marks the first day of the final semester to my culinary training
at Great Lakes Culinary Institute....

In 108 days

I will be completing my formal education.

For the time being...

I could be easy for me to say:

I am done forever with college-school-homework-tests...

Except it should be noted-

In no way am I saying that I am even close to being done with my education and learning process.

I know in order to be successful not only as a chef but in every aspect of my life

I need to practice

I will still seek out opportunities to continue to grow in my knowledge and experience.

Always!!

This requires me to stay:

Teachable

Humble

Open to New Ideas and Methods

Accepting of Challenges

Curious

Attentive

Respectful

Focused and Goal-Oriented

Optimistic and Thankful

Healthy

And most importantly:

Adhere always to

PROFESSIONALISM

pro·fes·sion·al·ism
noun
\prə-ˈfesh-nə-ˌli-zəm, -ˈfe-shə-nə-ˌli-\
Definition of PROFESSIONALISM
1
: the conduc t, aims, or qualities that characterize or mark a profession or a professional person
http://www.merriam-webster.com/dictionary/professionalism

In our very first class of CUL 295- better known as "The Restaurant Class" by the majority, we focused a large portion of the class on how we define this word not just in school but in all aspects of our lives. We split up into small groups first and then came to ether as a class to share the answers that we had decided best described what this word meant to us and how it would be applied to our expectations in this class, and our instructors expectations too. We decided in part how we would participate in the course we are currently enrolled in now and beyond graduation in our own "real world scenarios".

Instantly obvious was the fact that each and every one of us had our own unique interpretation and perception of what professionalism meant to us. Common opinions were pin pointed too and became the foundation that would hold the framework of accountability and respect for one another and our forthcoming experience.

It made sense to all of us to point out how important it is to be aware at all times that we are being watched and evaluated. Not just by our instructors but outside the classroom too. Our community, friends and family, new students, and restaurant professionals who could be our future employers would all hold us to a higher standard based on our status as a culinary student. Being mindful of all we say and do, our appearance, respectfulness, language, openness to sharing information and everything about our experience, especially upholding the basic knowledge and skill standards that are automatically expected to be known and practiced at the level we had now attained... these are just a few of the ideas we circulated as a class when defining this word, professionalism.

What does professionalism mean to you? How do you define it not just in your job... but your life and situations?

For me professionalism begins with how I decide to start my day. My attitude and outlook, and especially my constant striving for optimism in whatever I am faced with. It involves a commitment to setting the best example possible in front of an Eight and Seven year old. My sweet kiddos who are relying on me to teach them how to live in this world. Every single thing I say and do is absorbed by these two, especially right now, and mainly because so much of the world is still brand new to them. How I react to everything, especially challenges and conflict is giving them an example of what to do, or not do if they choose, when faced with similar situations in their own experience.
I see that we are now in an age where hardly anything is private anymore. We have the option to be checked in to our specific location so everyone knows where we are. We can report to a status that says exactly what we are up in case anyone cares. Pictures get posted, people say whatever they want and people say things like "I'll facebook you later" to specify a newly accepted form of communication that is available worldwide. These facebook profiles tell a story about who we are whether we like it or not. Almost anybody can go on and find out whatever they want about us now. Doesn't that make it even more important if you choose to be on these sites to protect your persona and perceived level of professionalism? I think it most Absolutely does!!

To me Professionalism isn't just a way to conduct yourself, but maybe its more importantly
a daily measure
for how we carefully and thoughtfully choose to interact with our own individual world, people and circumstances.
Paying attention to this level of communication
that includes our attitudes, outward appearance, and purposeful contributions to all situations
for me this is only the beginning of how we can
define ourselves
the qualities and characteristics
I want to be known for.

What about Focus?

2010-12-23T16:58:00.002-05:00

View from my writing nook at the bookstore today

For a few minutes I had been able to block out all of the sounds going on around me and focus my attention to this keyboard and the task at hand. I had an idea about what I wanted to write about. A concept that seemed clever and witty. Something that would make my readers think, maybe even challenge them to look at their own experience and find out something new about themselves. I started the first paragraph out by asking a question. Then the second sentence ended with the same mark. After five sentences into my bright idea I began to realize that I had no clue about the subject matter I was meaning to describe. The series of questions I had just typed left me feeling a little clueless and lost.

Hmmmmmm......

I had been so excited to write today. I had great anticipation of this opportunity to chill out at the bookstore in town and concoct a story that would fit in to all of my other published narratives. Quickly my focus began to dwindle, and my five senses reopened to receive all of the temporary information floating all around me. Here is what those senses captured in the brief moment they were allowed:

-I could smell a sweet mix of my cherry blossom body spray along with the pungent acidity of the coffee brewing at the barista station downstairs.

-I could hear cashier drawers ringing, salvation army bells ringing, jingle bells ringing on the shoes of a kid who just trounced on by a minute ago.

-I could see now that the lighting in this place is a quite intense. It makes me want to shut my eyes now that I am paying attention to it. These fluoresent contraptions that hang above... while providing an adequate source for my sight I much prefer the softer glow of a lamp or the fireplace. I will have to keep that in mind for later writing journey's.

-At this moment I am not really tasting anything. Strange as it sounds, not even the lingering traces of the 2 hour old coffee I just sipped seemed to have any staying power. This is probably a good thing since nobody likes stale coffee breathe anyways.

-I still feel the aches of the yoga class I took four days ago, stretching out my legs from time to time seems to help. My forehead has a slight prickly feeling from the 100% acrylic woven hat I am wearing- wait not wool? What in the heck is acrylic?

It is very interesting to pay such close attention to the senses like that for a few moments. It is amazing to me how much is going on all the time around us and how our minds are able to process so many different sensory inputs and messages all at once. How wonderful if our minds are healthy enough, that we can go about all the details of our days and be able to sort out and hold onto whatever is most important to us. We make short term and long term memories with each and every thing we do all day long, every day, whether we realize it or not. That is really cool!

So I kind of went off on a tangent this time- not quite sure how that happened but hopefully I will be able to get back to the original writing I started and answer those questions. Most likely I will decide to completely start over with subject matter that isn't puzzling. Either way I am glad for anytime I ever get to mix and match these words within me.

To me, writing is a lot like my cooking. So many times I sit down and have no idea what I will write about- I open up my mind like the fridge and try to get a handle on an idea, a starting ingredient. Then I look for some other supporting statements, flavor enhancing components to come up with my main composition/entree. This is the way I work best actually. I like the challenge of reaching inside for elements that make sense when put together with complimentary items or ideas. Its how I can discover and push the boundaries of my creativity. Maybe every story, or every cooking creation doesn't always turn out perfect but each one is the practice towards making future ones even better. Practice makes perfect- or at least produces refined products of our adoring attention to details. When I am working on my writing or my cooking, I am working on my art. The ability to have time to do these things is something I am most thankful for. Thank you to those of you who I am able to share it with!

My Many Layers- Some of the moments and memories that make up my foundations as a Chef.

2010-12-21T16:37:00.002-05:00

WATCH THE VIDEO FIRST :)

I am quite comfortable relating food to life and the situations that most of us have been familiar with at some point in our existance. My whole life I have always been intrigued with food and its importance to our survival. Food's purpose is to sustain us. It give us the energy or fuel needed on a cellular,even emotional level to miraculously come together as a living being. Without food, starvation is the result, we wilt, dry up and eventually would stop functioning. That is the simple truth of the matter as grave as it may sound. In the spirit of my optimism though I tend not to think about it that way EVER.... instead I just know that I need food to live- good food- and I've learned to choose quality over quantity- and in the quest for nothing but the best I have learned that I am ultimately in control of whatever I decide to eat. There are many layers to my reasonings for what I choose to create in the kitchen, for what i choose to eat and prepare for others. Just like the layers to other parts of my life, how I have gotten to where i am at this moment, my work to be recognized as a chef, it all began with a passion for the simple need for sustenance.

In the beginning of my life I was always concerned about getting "enough food." That statement in no way should reflect the fact that there was not enough food for me. It has more to do with being a kid who is not in control very often of what's for dinner. The whole point of eating a meal for me at that age was to get full. My Mom and everyone else that created meals for me at that age- minus the school kitchen (1980's processed school food was nothing like the local, fresh options my kids have nowadays) made food that I loved to eat. I was known as the bottomless pit, the kid with a hollow leg, always having seconds or thirds was not uncommon. Thankfully my metabolism kept up with this type of consumption. I was a kid with a healthy appetite and always thankful for my Mom's attention to home cooked meals. Trips to Burger King were few and far between, always perceived as a treat if anything. As a child of the 80's I loved Jello Pudding pops, and my mouth watered at the Franken Berry and Fruit Loops Cereal commercials but I also had an early affection for my Mom's garden full of green beans, carrots and peppers. Food Marketers may have had an ability to tempt me with their processed and industrialized creations but my love affair for fresh food started early in life thankfully- the core to my love of all food and my culinary curiosities- this which would guide me as I grew up and gained more control of my food choices and decisions to learn as much as possible about food.

The next distinctive layer developed from my my very first job at a locally owned ice cream shop called Wares Brothers Frosty Treat. This was the location for my first opportunities to explore creating without rules with ice cream as my medium. Typically there were recipes to follow and guidelines for sizing and flavor combinations for customers- continuity being the key. The best part of my job happened at the end of the day. This is why: It was the beginning of my practice in thinking outside the box. Coming up with new flavor combinations for flurry's and ice cream sundae's. Questioning what would happened if I did this or that, taste testing everything, sharing my favorites with friends and family was happiness for me. At the same time I was trying some cooking adventures at home too. Some of these explorations were not as fruitful since my palate was fledgling at best, and my ability to identify the basic elements of cooking ingredients was based on nothing yet. This meant I didn't even know what vegetable shortening was when at one time I decided to make chocolate chip cookies for my airforce enlisted boyfriend to send in the mail. Since my younger sister had some experience in making buttermilk waffles in the kitchen I called her for some advice... the conversation went like this: "Hey Jen, I am making some cookies and the recipe calls for vegetable shortening- where would I find that in this kitchen- what is it?" The two of us both threw out our guesses and then by process of elimination, still with no basis for our reasoning we made our decision between the two we had narrowed it down to. Jen's logic coming from: "I use it to make waffles and they always turn out really good. They are baked just like the cookies, just in a waffle iron. It has to be that!" I didn't disagree... One hour later my dough- while looking a little shinier than usual to me was ushered into the tempered oven upon its baking sheet... 10 minutes later I heard an odd sizzling sound coming from the oven and was that smoke too? I guess the choice to use Wesson "Vegetable Oil" is not the same as "Vegetable Shortening" and now my well intended treat was frying in the oven. They came out initially tasting like potato chip cookies but after a day they were as hard as rocks! This lesson was followed by no-bake cookies that never hardened, and finally just buying the betty crocker package of brownie mix, which never got baked because I ate all the batter raw- gross I know- I am sorry.

Since my origins in cooking and creating on my own started with an innocent disregard for elementary rules and an inability to follow the recipe I obviously had a long way to go. Unfortunately during this time I also never took the time to watch my mom in the kitchen- a woman who clearly knew what she was doing and she was even willing to guide me. My teenage pride and "know it all" brattiness kept me from an initial fast track to learning about food preparation beyond ice cream sundaes, ham and cheese sandwiches and kraft macaroni and cheese out of the box. Yet my food loving all along the way continued to grow. In my journey I would soon move beyond all this, but not without some early grocery store adventures in buying countless boxes of hamburger helper, bags of Rice-a-Roni and cans upon cans of Campbells condensed soup. Thankful for my early foundations from home, just on the horizon was the planting of my own bountiful veggie gardens, and a leap into learning about the vital importance of nutrition and then ultimately discovering how to maintain a balanced diet for myself and my future family.

The Following List... A Timeline Sampling of my next decade of LAYERS:

Thanks to Internet- a multitude of websites to teach me about cooking and nutrition
Thanks to Libraries- a place to discover any and all cooking resources
Thanks to Mom- she always bought me a yearly subscription to Cooking Light magazine and invited me to help with dinner
Thanks to Tod- for telling me that he was tired of eating Tuna Noodle casserole- even though I did a nice job with it.
Thanks to Lauren and Riley- my amazing babies who I realized early on were my sole responsibility when it came to creating their foodie foundations. They ultimately are the reason I became so passionate about food origins, getting involved in local agriculture and avoiding manufactured food products as much as possible.
Thanks to Secondary Education- my initial completion of prerequisites to obtaining a degree as a dietitian and the earned knowledge beyond just the food. Physchology and Chemistry classes really give me a whole new perspective!
Thanks to NMC- Extended Education classes for my first culinary class experience and later the ability to Sous Chef along side the most talented chefs in my hometown.

Thanks to a fearless step in a different direction than originally planned- I finally heard the calling of my heart and the chose the true path I was meant to take... for every single time someone told me they were going to culinary school, every time I passed Great Lakes Culinary Institute, every time I spent 12 hours in my kitchen creating and cooking and wishing I could just got to culinary school... Finally... I DID!

Fully Immersed in a Culinary Education now- my experiences up until this point have helped me be as successful as I can be in my journey to becoming recognized as a chef. I am so close to graduation now. Having learned so much, in such a short amount of time- understanding that practice is what will eventually land me at the top of my profession hopefully and keep me there too. I have only just begun to scratch the surface but looking back on the stories of my experience- the layers of my own topography I can say with confidence that I am realizing my purpose here on earth now and how I can use my culinary craft to impact and help others the way I have always dreamed. I do feel overwhelmed at times with all that I am learning between school, work, and home but I never let that discourage me. Instead I see the challenges as the only way for me to grow and mature. Throughout my layers is a support system too- of family and friends who along the way have encouraged me, even by using their taste buds and giving me the thumbs up or down that helps me make sure I am on the right track.

I still don't follow the rules- or recipes for that matter- I can get away with that a little easier now since I have Chemistry 1 and 2 under my belt, countless hours of practice practice practice, and an untamed curiosity that has led me to have spent enough time concocting and learning what flavors work well together- and what ones don't.

I can't say for sure what layer will come next... All I know is that when it involves my passion for food it will have my full attention and my hope to continue building my foundations even stronger within my culinary abilities. All I want is to be able to continue to share the bounty of sustenance with family, friends and others- All that comes from a practiced and attentive aptitude for wanting to create delicious food.

Garnishing: Less is More

2010-11-14T23:46:00.001-05:00

Would you like to know one of the most important discoveries I have learned during my adventures in culinary education?

I should preface this revelation by saying that ultimately I believe the beauty of being a passionate contributor to the stadium of culinary artistry means that we start by understanding this: if there are rules of any kind to this craft, we must obey the proven regulations that apply to the integrity of flavors. Said another way, the number one rule of fantastically prepared food depends on the ability to appeal successfully to the sensation of taste. Yet anyone that has ever prepared or eaten food of any kind or type will agree that looks and first impressions are equally important- if anything to get the patron to agree to take a first bite from the plate!

I have been taught that an important and expected component to the majority of the dishes I have prepared has been an appropriate garnish in the final plate presentation. This is the final definitive compliment to all the creativity, skill and consideration that has been put into the main components of the plate. The key word being compliment. The last thing you want is for your garnish to outshine all the hard work and skill you put into creating the main entree. This discovery became very apparent to me over the course of the first couple of dishes I prepared during my first weeks of my culinary internship. Heavy handfuls of parsley, generous sprinklings or diced red pepper and one too many blades of chive draped over breakfast entrees and platters of appetizers were my rookie attempts at decorating the plate. Extreme embelishment or an adornment without careful consideration defeats the truest definition and purpose of a garnish. Simply stated, in the beginning my plates had way too much garnish. The purpose of the garnish is to add flavor and decoration, yes, but if too much is present it overpowers the more important parts of the plate. In the necessary instance of using a garnish I have been taught "less is always more."

Over garnishing happens. Sometimes without even realizing it we pile too much on without using more careful consideration and imaginative envisioning of the final plate up or outcome. We slice and dice and choose all different varieties of shapes and sizes and colors to trim the plate. All the while thinking only about enhancement we lose the main course at some point and may be left with nothing but a plate of garnish. If only you had taken a step back for a second and really looked at what you have. It is OK to have some or even a lot of white space around the central object. Balancing out colors can be achieved with only a pinch. FLavor components can spark with the smallest hint of a complimentary spice or seasoning. Keeping it simple really is the solution... K.I.S.S. "Keep It Simple Silly!

A very similiar connection to all of this can be made if you compare the dinner plate to your life. The main entree becomes the things of your life that are most important to you. The accompaniments like side veggie and starch, sauces and garnish all become the things that you add to your life to compliment the most important and central part of your life's "plate". Maybe this is where the saying "my plate is too full" came from? If you let the garnishing additions outshine the most important parts of your life's "plate" it probably will feel too full and overwhelming to consume. What you present to the world from your plate becomes confusing and people all of a sudden don't know what to expect from you or what is important about who you are. So before you decide to add new components to your plate carefully consider if they will be complimentary to who you are or not. Will it help you shine or leave you feeling bogged down and overshadow the most important parts of who you are. Accent your life's "plate" with only the best and forego the rest.

Clean, Simple, and with Emphasis on the Most Important Main Parts equals one attractive and appealing presentation. Your garnishes are meant to accent, never to ever take the spotlight. If you can remember that, it will help you to measure twice and apply once, successfully! Your food will look fantastic on the plate. Your priorities on your life's "plate" will be better organized and more satisfying. Overall you will impress your patron's, draw them in and if you have successfully balanced the rest of your masterpiece you will leave them enchanted and talking about your plate and you for years to come!

Whoa Parsley!!

Over Garnished in my opinion :)

Ahhhh, this is more pleasing to me and simple. Love those edible flowers!

Week Eight- Reaching the End of My Intern Experience and the Start of Wonderful New Adventures

2010-08-04T14:32:00.003-04:00

Internship- Black Star Farms

Stephanie Sheffer

Week 8

From the first moment I walked in the back door of the Inn, dressed for success in my school chef coat, my little black hat and pig tails I had a knowing that this experience would be phenomenal. I might not have realized initially in the beginning that its impact would leave such a large impression on me, in how I am learning so much about myself, but I knew it would be more than a job. This opportunity to grow, practice and learn in such an outstanding setting… its beautiful on the property of Black Star Farms- truly- and I feel like I have so many opportunities in front of me now because of my time here.

This journey as an intern, my metamorphosis into a true employee has taught me so much about the culinary profession. Seeing the veteran performances of my supervisors and the way they so confidently carry out their duties inspires me to want to learn as much as I possibly can. I want to know it all, right now. I want to pick up my chefs knife and know that it is apart of me- together we create, we design, and we carry out the responsibilities that have been handed to us. I want to raise the bar every day and go for heights that seem impossible to everyone but me. My senses are confident that with the right amount of focus, I can accomplish all of my dreams. I have seen my identity revealed in the thankfulness of the people that surround me… now even more importantly from my family and friends – both historical and new. Once again it is their support and love that has brought me to this point.

In the kitchen this week we are busy with events, weddings, the daily details of delivering amazing breakfasts and dreaming of what we can do to make this business, our kitchen an even stronger presence in the culinary world. We want to make this place a desirable destination to obtain memorable meal experiences, heart-warming food adventures, tastefully powerful encounters with the very food we need to eat to live. More than ever I want to be apart of something like this. I want to believe that this is the beginning of the next big thing. With measured consent for my time and energies- my family still needs to be first always- I want to invest my passions for food with everyone I possibly can. I want to share what I know. I want to contribute my happy go lucky spirit to the success of preparing beautiful food and unforgettably delightful taste indulgences.

Roasted Vegetable Breakfast Egg Roulade with Basil Creme Fraiche

If this destination will allow me, I hope to contribute helpful suggestions and impressive concepts that fit their mission. I still have so much to learn, and I am humbled by the enormous task of taking on each and every challenge that is presented to me. My experience as an intern has taught me so much about being a professional, more than I ever dreamed it could. I have so much clarity now and my passions for the food have matured and found a stronger, louder voice.

I truly cannot wait to return to school this next month to share my new excitement. I am charged up!! I want to continue to be challenged. I am secure in knowing that my support system is stronger than ever. (Thank you family and friends, you know who you are and I adore that you never stopped believing in me- ever)

I have an intense amount of respect for the opportunity that has been given to me to learn and grow during my internship at Black Star Farms. I am looking forward to seeing the guests who already have made their reservations to return and asked me if I will be there still. I am excited for my new friendships at school and work and how I we will encourage each other on our new and expanding life paths.

This week:

-I received my very own chef’s coats that have the Black Star logos on them this week. This is huge to me! I love them and I am so proud to wear these uniforms. I think they look pretty darn nice on me too!

-A flurry of guests have come up to me after their breakfasts and thanked me for such a lovely experience. This is almost overwhelming but it means so much to me!

-My article in GT Women came out this month too- I have been published!!! Goals becoming reality.

-My writing is taking on a whole new presence in my life- helping me realize more about myself than I could ever fathom before.

Is this all because I was an intern? Maybe. Maybe not. The depth of this experience has definitely changed me though. I have conviction now, and I see my purpose and myself even more clearly than I ever used to.

I am thankful.

I feel blessed.

The hope and beauty revealed in a Black Star Sunrise

I have so much more to do, to work on, to learn still, but I am confident that the impact I leave on this world will be special. Will you join me on this journey? Lets eat some amazing food together and enjoy life to the fullest. Being an intern has been an amazing experience for me!
Thank you Black Star Farms, Chef Jonathan Dayton, and the farm family that exists there for accepting me into this opportunity.

Thank you Great Lakes Culinary Institute for making this internship such an important part of our learning experience.

Thank you most especially to my husband Tod, Lauren, Riley, Mom, Dad, all my special friends, the newest to the lifetime ones, and my enormous family- you have been behind me all the way and I can feel your support and love!

Week Seven- Realizing the Parts of my Real Purpose in my Work and Passions

2010-08-04T12:06:00.000-04:00

This is Me!

Internship- Black Star Farms

Stephanie Sheffer

Week 7

"The longer I live, the more I realize the impact of my attitude on life. Attitude, to me, is more than the facts. It is more important than the past, the education, the money, than circumstances, than failure, than successes, than what other people think or say or do. It is more important than appearance, giftedness or skill. It will make or break a company... a church.... a home. The remarkable thing is we have a choice everyday regarding the attitude we will embrace for that day. We cannot change our past... we cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude. I am convinced that life is 10% what happens to me and 90% of how I react to it. And so it is with you... we are in charge of our Attitudes." -Quote from Charles Swindoll

That pretty much says it all in what I have learned this week as I progress in my internship at Blackstar Farms. The pace is starting to pick up here and it requires me to be ever present and committed to meeting and exceeding the expectations that have been placed before me. I feel so thankful to have found a place that addresses so many of the aspects of life that I love. This place has given me a chance to put into practice a skill that goes beyond the cooking. It gives me the opportunity to share my joy and happiness while providing a sustenance that is special and helpful and required for all people to have the energy to live. I heavily realize now it is not just about the food that I am dealing with.

The beauty of what the property of BlackStar Farms has to offer is we make connections with the people that come here to visit, during their stay and experience. We take time to assure that what we are delivering in our services is special, and unique. This all became so clear to me with the first wedding party that we hosted of the summer. Every detail that we had been put in care of for this group was met with a specific commitment to quality. Seeing the time and effort that Chef Jon put into preparing the menus and how he planned our carrying out the production responsibilities was very impressive to me. Seeing how Jill- our Event Coordinator put in long days and countless attentions to detail to make sure they felt special was equally impressive. The owner Don Coe shows up for breakfast each morning to engage with the guests. He is interested in their stories while sharing much of the wonder and excitement that has made this property what it is. His commitment to being present at the Inn in this way is truly exceptional- it brings our teamwork level up to the highest notch.

So the mother of the bride came down to our kitchen on their first mornings stay at 5:30am. She found me busy in my tasks already, preparing the breakfast that would start out their highly planned out day. I would be the one developing and serving the meal that would provide the nourishment they would need to have a great start to this special day. Realizing this fact was a major seismic shift in the way I would approach my job from here on out. Her and I shared a beautiful conversation about being mothers, and wedding days, and about discovering what we are passionate about. We had never met before that, but we made a connection that morning as I chopped and stirred the elements of their breakfast.

This is not the first time I have conversed with our guests and felt this way. I am feeling that they see me, and my gifts, and how they fit very rightly into my pursuits. I understand that every one of us is searching for our purpose in life. Mine is being revealed to me every time I receive these kinds of affirmations. Thankfully I have known this even before I came to Blackstar through the blessings of my family and friends- but in this journey for me in my internship I am ever more confident that I am living my purpose.

This week of my internship was full of many rewarding recognitions of my hard work and positive attitude. To be successful as a chef, or any professional for that matter I have learned that it is so much more about my attitude than the final product of my work. My creations will always be successful when I show up with my optimism that believes whatever I set my mind to I can achieve.

Week Six- Bringing it All Together

2010-08-04T01:34:00.000-04:00

Internship- Black Star Farms

Stephanie Sheffer

Week 6

Warmth from a purposeful sun is radiating into our piece of this earth. The calculated plans and the measured amount of time and effort that has been put forth into the slice of soil I call home is beginning to show a reward for our labors. Our brood of seedling babies in the garden are bursting forth, shaking particles of dirt from their appendages and announcing their presence. They will produce their thankfulness for our love and attentions very soon now. We are prepared to foster them through their infancy until they have reached their successful potential. Our commitment is declared and realized because together we will all appreciate the health and spiritual wealth that will arise from this natural partnership.

Our garden rows ready to go

My garden at home is alive and so is the farm life at Blackstar farms. We are using all kinds of products from Nine Bean Rows now- the CSA owned by Nick and Jen Welty that is affiliated with the property. Just this week I made a dinner salad for our TAUCK group that had a foundation of greens from Nick and Jen. The breads that we use for breakfast and dinners are also exclusively from Nine Bean Rows too. By the way- it’s the most beautiful bread- We are so proud to support each other with our products on the farm- the brick oven bread is truly phenomenal!

Some of the breads from Nine Bean Rows- YUM!

This is just another component of my work at Blackstar that is so special. Even the animals that are on the farm, all the new babies that have arrived recently are an important component to our commitment as an agricultural destination. (We just got new babies on our farm too) Once again I will say that I love how Blackstar is a well-rounded destination and especially that it is a food lover’s dream come true! To be apart of it all is really exciting to me.

Our baby chicks

This week I learned that letting the food simply shine is soooooo important. I tend to want to over garnish everything. People don’t want a plate of garnish though- they want to see the beauty of their food- the garnish is supposed to only help highlight that. Chef Jon has very patiently helped me work on this skill- it obviously takes a lot of practice, restraint and trust to know and sense that there is already enough there on the plate. Even when it doesn’t seem like enough to me. I have watched the ease at which this plating element can be achieved and I am determined to master it too!

Cucumber radish stack with Fromage Blanc and Chive blossom garnish

I am excited to think that maybe I will be able to contribute some of my own garden produce to my work at Blackstar someday soon. I will continue to nurture our garden’s success and will love how this is a way to contribute something special from my family to the place I am so eager to be apart of.

Internship Week 5- Its Go Time Now

2010-08-03T22:12:00.001-04:00

Asparagus wrapped in Prosciutto platter for a catering

Internship- Black Star Farms

Stephanie Sheffer

Week 5

Lets get down to business friends! Caterings, Dinners, Breakfast and Baking…. Rolling right along and learning, learning all the way through each day I am at the Inn and apart of the farm. The components of my work are transforming and my responsibilities are increasing now. The Inn is starting to get very busy. With the new month ahead of us, this requires me to be extremely focused and attentive to completing the tasks that are expected of me to be completed.

The event space that is apart of the Inn is a large room called Arcturos. This room used to be the site for an indoor pool in the house before it was transformed into the Inn. It is a beautiful room with pillars, sweeping fabric swatches that span the room above. It has doorways on either side that open to courtyards and intimate deck systems that can be used for wedding sites and gatherings for groups during events in the summer months. One of the first events that I was apart of in use of this space was a catering for a group of 40. It was an appetizer set-up with various food components both hot and cold. Chef Jon had already prepared a menu that was accepted by the group and gave me certain components to work on to prepare the spread. I was even able to be apart of the final table set-up. I enjoyed the ability to show some of my creativity in this. Overall the event was successful and all of the food VANISHED! What an amazing feeling to have been apart of providing such a pleasing presentation.

I helped complete the little Leelanau Cheese fromage blanc filled cherry tomatoes on the plate. The first of many many of these little tomato appetizers. They are so yummy though- the effort in them is worth it!

Putting together the lamb skewers plate for the same event with hummus

I loved the variety of this plate and the special attention to preparing the terrines- it makes me excited for what I will learn in my Garde Manger class this fall when i go back to school, and the experience that i learned this summer that will add to my success in class.

I am working on my knife skills and attention to detail and continuity. I have noticed that sometimes I let quality suffer slightly for my hurriedness when I feel like I might get behind. The fact that I realize this right now I believe will be apart of my future success. I am dedicated to excellence and want to be aware of any ways that I can grow and expand my talent. My supervisors are very patient with me and not afraid to point out what is expected, while also telling me what they are happy about too. Between the Inn Keepers, owner, and executive chef there is an open line of communication to me about what they expect. I believe in the culinary profession this is just as important as the food aspects of the job. We are in a service business and it is important that we are all on the same page. When the Inn guests and event attendants express their happiness with our product it is an affirmation that we are on the right track. The opportunity to practice this in the field has been an aspect of my internship I am extremely grateful for.

Preparing for Storms

2010-08-03T17:57:00.000-04:00

There is a storm rolling in tonight. The flicker and flash of natural torment in the skies acts like caution lights begging for attention. This is a scene that is nothing new to this terrain. This landscape has rocked and rolled, accepted and denied the harsh reality of these momentary visitations. The soil all too well recognizes the tempest outbursts of course sensations that easily pour from the heavens. Possibly sweet relief can come from this storm, growth, fruit, nourishment... Conversely panoramas can wash out, the environment could transform into something new, something that can no longer sustain the utopia that was once expected. Either way change is inevitable- tomorrow's sunrise will highlight the alterations. Excepting the amendments that have been made to the soil and learning to labor the revolution into something unique and wonderful again is always a promising prospect with the right amount of optimism and treatment.

I sat outside as the clouds came over the sky like a closing curtain tonight. The horizon's backdrop lights fading, and the delicate dashes of heaven's irrigation kissing my cheeks and forearms. In front of me I admired my gracious garden and all its abundance. I had just called on and tucked in our hens in the coop moments before, flip flops on my feet and a velvety glass of merlot in my hand as I made my rounds. A little untraditional in my approach to this chore- maybe- but this is how I have always been. This is the reality of my quirkiness and unusual interpretation of personal methods. My style can be surprising even to myself sometimes but I want to think that I don't believe in all the man made rules. Who says it has to be only one way, always. OK, maybe the exception could be with chemistry- the finite particles and their policies of arrangement under certain elements of earth, wind and fire. A bread will burn if the oven temperatures are too fierce, this is true. A bread can also yield golden taste pleasures when affectionately prepared and tempered with love and care.

I am preparing for my final year of schooling. I am recognizing very curiously what I like about who I am becoming. It doesn't matter if I have the classification of chef in front of my name or not- the fact is that I know I love food. I love everything about it- creating with it is my art, my outlet of expression next to my writing anyhow. The two together feel like an unstoppable force. My pursuits will be successful, I am confident of this. I get it now, I understand that I have to be unafraid of unknowns and that my creations will be satisfying when I trust that I know what I can do. I am still and will always be learning... I may not be sure of when the next rainstorm will arrive, but I know that if I stay optimistic and hopeful, the way that I am- I will continue to grow and mature and become the person I was meant to be.

Week 4- Becoming A Part of the Team

2010-08-03T17:44:00.000-04:00

Internship- Black Star Farms

Stephanie Sheffer

Week 4

It has been one month since I started at Blackstar and I am starting to feel like I am a real part of the team. It is nice to be getting to know my co-workers and understanding the expectations of my position in the team even better. I made breakfast and hospitality appetizers all on my own five days this week with little or no issues. Chef Jon would check in with me and lend suggestions when I asked for help with ideas for things like garnishes or plate presentation.

-"Chicken in a Corn Field"- as named by my 8 year old Lauren- Its a wedge of cornbread on top of Asparagus Lattice and then topped with a fried egg and cheese sauce.

This was also the first week that we started serving a group on Sunday evenings called “TAUCK.” This is a travel group that comes every Sunday evening for a prix fix meal that consists of a salad course, entrée and dessert along with a glass of Blackstar winery’s wine. The first group was a little on the smaller side, only 24, but it was a good size for me to learn the ropes on. I worked mostly on helping prep ahead and then plating. I was told that the group has the potential to be as many as 48 people. We offer these dinners every Sunday all the way until the end of October.

Veggie Bundles tied with green onion

-Chef Jon putting entree plates together for TAUCK dinner

I also spent more time at the Café this weekend too helping with serving, bussing tables and more baking too. I think I like baking in the Inn kitchen better than the kitchen at the Café but it was still good to experience working there too. I feel like it was good for me to practice my serving skills too since this is such an important part to the food service industry and the overall dining experience of the guests we cook for.

Week 3- The Heart of A Baker is Realized

2010-07-31T18:08:00.002-04:00

Me and my cocoa- Oh the things I can make with this!

Internship- Black Star Farms

Steph Sheffer

Week 3

This week it is all about the baking!

I love this new characteristic of my job. One important aspect of both the Inn and the Hearth and Vine Cafe is the fresh baked goods that we offer. I am not allowed to do anything in the yeasted breads category, including laminated dough’s since Jen does these types of breads in the Brick Oven for Nine Bean Rows on a daily basis and we use her products. I am allowed to make cookies, brownies, coffee cakes, quick breads and muffins of all kinds, and my most favorites, Macaroons!

My beautiful Baked goods!

cookies ready and set out for hospitality for our guests

I am turning into the go-to girl for most of these items and I am having a lot of fun with it. I even got to make some special requests when the Sysco order was put in this week for certain items that would help me put out even more delicious products. I am learning to fit in my baking tasks with my responsibilities that are growing with Breakfast. Chef Jon has given me a key now so I am taking over doing breakfasts more frequently. My first solo breakfast without supervision was this week, twice!

Strawberry Waffles Stack with Pork sausage

Spinach quiche with Tomato Chutney, Bacon and Goat cheese

I also found out that I got a raise too! Apparently it is the fastest one ever, though I just think they wanted to make sure I was a good fit before paying me the higher rate. Either way I am thrilled. How wonderful to be paid for doing everything that I love. I am realizing very quickly that my dreams are becoming a reality and that becoming a chef is truly the right choice for me. I can see so many outlets for me to pursue through Blackstar farms and beyond that I sometimes don’t know where to begin. For now I will stay focused, since I still have a lot to learn and Blackstar is turning out to be a great foundation for my hopeful future success in this industry.

Week Two- Internship Experiences Galore at Black Star Farms

2010-07-28T08:19:00.002-04:00

Revold Road Sunrise on my way into work

Internship- Black Star Farms

Steph Sheffer

Week 2

I spent an entire evening researching what I could do for my very first breakfast at the Inn. Once I came up with a plan and a recipe to work off from, I ok’d it with the chef the day before and then I experimented it on the family at home.

My test run plate at home the night before

I decided to make a crustless quiche since I would be cooking for a smaller group that morning. The Inn can accommodate up to 20 guests at a time, this particular morning we would be serving 6 guests. I used ramekins to cook my quiches that had to be done in the oven inside a water bath. At home when I practiced I found a few things that didn’t work quite right or needed to be changed. This was good for when I recreated them for my first breakfast because they came out really nice.

There are a lot of things I would do differently now- but for a first try this was alright :)

Most breakfasts at the Inn are expected to have a starch, meat of some kind, vegetable, sauce and a garnish. There is a little bit of room for changing this up, in the case of a sweet breakfast like waffles you may omit the veggies or you could be creative and put your veggies in the waffles! So for my first breakfast I made “A crustless roasted vegetable quiche with a Red House White and Crimson tomato sauce, finished with Raclette cheese. I garnished it with a fresh chive and rested the quiche on top of some wilted spinach too! I had two guests hug me after the finished breakfast that morning and one couple even clapped in applause. It felt good to have accomplished my first breakfast at the Inn so successfully.

Another aspect that is required when you work at the Inn is to create appetizer plates for “Hospitality.” This is the reception that the guests can attend when they first arrive that offers wine tasting and a few appetizers to celebrate their arrival. For the second week I am put in charge of creating some of the appetizers. Chef Jon helps me with a few ideas that have worked in the past, but gives me some room to come up with my own too. One of my first appetizers I created was asparagus wrapped in prociutto and then baked in the oven with a Parmesan garnish. They turned out really nice!

I also had an opportunity to shadow Chef Paul this week at the Hearth and Vine. This was a really great experience as well. Chef Paul cooks an entire meal for their patrons out of a wood-fired brick oven! They can only accommodate up to 20- 25 reservations at the Café, which does a lunch menu of pizzas, salads and sandwiches in the daytime and then transitions to the more formal dining restaurant in the evening. I helped prep a lot of the elements of dinner that afternoon while also having the chance to create a few pizzas and learn how to use the brick oven. I had a great time and was completely enthralled with the talent of Chef Paul, as he would create up to four entrees at a time in the brick oven that evening. He was like a one-man band, completing five different tasks at a time to complete each entrée. Every single patron that night was gushing with compliments.

Chef Paul in action- cooking with the brick oven- very cool!

-The brick oven with dinner being created inside

One of the plated dinners that evening

I am starting to see why I love culinary so much. There is a specific artistry that each chef applies to his or her craft. I love how we are creating not only great food, but touching all the emotions and senses that are required to make our food memorable. At Blackstar the culinary staff is contributing to a very satisfying experience for all their guests and patrons. Every person that I have seen experience a meal here, leaves with such satisfied smiles and gushing with compliments. I love it here!

The FoodLover was an Intern :)

2010-07-26T13:43:00.003-04:00

I have decided that it would be fun to share with you my weekly logs for the internship I just completed at Black Star Farms. It is a requirement to complete 300 hours of experience in order to graduate and within 10 weeks I have finally and successfully completed this task. For the next ten days I will post each weeks story- the synopsis that i had to send to my instructor. I hope you enjoy- it was really fun for me to go back and read these now that i have been at Blackstar for almost three months. So many amazing and wonderful things have happened since I started my journey there and I can't wait to see what happens next! I feel like the luckiest girl in the world to be doing what I love everyday- A foodlover's dream come true!

Internship- Black Star Farms

Steph Sheffer

Week 1

-Early morning scene outside kitchen door at the Inn in Late April

The sound of a rooster crowing is my very first indication that I have arrived at my dream job destination. An “Agricultural Destination” is the branding slogan that Black Star Farms uses and I can’t think of any better way to describe it myself. There are so many different venues on the Black Star Farms property that lend to the overall success of fulfilling this slogan. I would like to start with the Inn where I will begin my culinary discoveries and learning process for the internship requirement that has brought me to this extraordinary and dream fulfilling employment opportunity.

For the first week at Blackstar I spent the majority of my time at the Inn learning and shadowing the process of creating Breakfast for the guests. Immediately I am aware that this is going to be a very unique chance to exercise not only my culinary skills that I have gained from school this past year, but I will also be calling upon my decade of experience as a homemaker and the many times I have experienced opening my fridge and coming up with a meal based on what is there. The pantry is stocked, don’t get me wrong, and the coolers and refrigerators have many different things to work with, but the only thing that is a constant is the egg. That is because the farm has over 100 egg laying chickens and ducks to rely on. This is a good thing since eggs are a classic when it comes to preparing breakfast.

On my first day the chef I am training with sent me out to the side of the shed to cut chives as part of the garnish for the breakfast entrees. He also had me prepare the breakfast bar that daily consists of fresh fruit, homemade granola, vanilla bean yogurt and a variety of breakfast sweet breads and bread from the brick oven bakery that is another aspect of the farm. I learned that the majority of the breakfast meats we use are also a product of some of the animals that are raised on the farm too. The most profound thing I realized though is that this breakfast that is prepared for the guests has to have a “Wow” factor and by that I mean that we want our guests to feel extra special when their entrée is place in front of them. This requires a lot of attention to not only flavors but also to presentation. The chef I work with seems to have a lot of experience with this and I am excited to learn all of the tricks of the trade that have to do with composing a beautiful plate.

-Chef Jon plating up Root Vegetable Waffle Entree on my first day at The Inn

-Root Vegetable Waffle Stack with Shaved Ham, a poached egg and hollandaise- Yum!!!

After the first day or two the Chef tells me that I will do my first solo breakfast towards the end of the month- a day later he decides I am ready to do one as soon as week two! I am ready for the challenge and I can’t wait to show them what I can do!

Boots the Cat- Total Foodie at Heart

2010-07-06T07:55:00.002-04:00

**Boots is the Black Star Farms kitty who basically thinks she owns the place. From what I have learned she is the sole surviving barn cat, particularly good at avoiding coyotes and rabies infested mice.

She comes to visit us at the kitchen every morning for a small plate of half and half cream. On my first day at the job she was an ambassador, making sure I was aware of her routines and that i shouldn't take too much time to prepare her morning treat.

I've come to learn we aren't her only stop and that she has various venues throughout her day that she greets, even if only for a scratch behind her ears. I've also heard she is not allowed in the Inn for anything since on various occasions she has apparently been found sleeping in some of the guests beds. I don't blame her at all- from what I understand the Inn beds are AMAZING! Finding traces of cat hair on bedding comforters might not be a great way to keep that reputation though.

Overall I like Boots approach to farm life. She makes her rounds about the property in style and she is a foodie too! She is well liked by everyone and never over stays her welcome. Every morning various different employees come up to the Inn kitchen to fill their coffee cups, I like that Boots has her only special morning pick-me-up too!

Photo Gallery: Breakfast Fun

2010-07-05T23:34:00.002-04:00

"Fresh picked flowers from the orchards on the farm :) I love them!"

The kitchen in the morning has become my stage. Where upon any given sunrise I can be found collaborating some of the finest fresh ingredients around. Fresh eggs from our chickens and newly picked herbs that have just shook off their morning dew. So many components that we cook with have traveled only just across Leelanau county if they aren't from our farm already. Some mornings I arrive and haven't a clue to what I will create. I let the objects of the refrigerators guide me, dependent usually on what is available and making sure not to duplicate the menus of the past few days in cse we have had guests stay longer than two nights.

This opportunity to cook and prepare breakfast meals from some of my own original ideas is truly exciting. I've been given license to make whatever I want within the guidelines of certain expectations and aspects. Meat, egg, vegetable, starch, sauce, garnish- these are the items that should be the major players of my creations. The reactions from our breakfast guests is sometimes overwhelming. It feels so great to see their enjoyment. Their gratitude in the form of clean plates is especially wonderful. I absolutely love this part of my new job at Black Star Farms. What a fabulous opportunity to practice my passion for cooking and food. The fact that it is farm fresh food makes it even more amazing!

Here is a few pics of some of my creations. I look forward to every morning that I get to cook and create in the Inn kitchen. So thankful to be apart of this successful "Agricultural Destination."

Feeling Poetic Lately...

2010-07-05T12:22:00.003-04:00

I have been thinking about all of the stories I want to share with you lately....

But every night when I get home from my cooking adventures, the moment I sit down becomes the trigger to my quick decent to sleep and dreams. Basically I am too tired to focus my scripts into typed out form. The remedy for this time and space I am lacking to confess to you all my passionate food experiences is to turn my journaling over to poetic exploration.

The beauty of poetry is that it can transform the familiar and simple into an adventure in expression and intense interpretation. Suddenly the way I see the world can be illustrated in an entirely new and fresh form. The greatest attribute to this type of writing is that I have discovered it is generated quickly and I can write these short and sweet verses anywhere and at anytime. My epic analysis through poetry for my love of food has been especially adventuresome- whatever this new revelation is, I am confident it will continue to strengthen. Stay tuned and try to keep up with me. I look forward to sharing my innovations in my writing ambitions.

Here is a quick first taste:

If I could eat the Sun

I'd drizzle it on Homemade Toast

Radiantly Delicious

It's glistening goodness drips over onto my fingertips

Warm and Smooth

Golden and Buttery

I'd lick its Richness away

and leave napkins to attend to Crumbs

Turquoise skies embrace the golden warmth of the sun
While crystal waves kiss the sandy scruff of the shoreline's cheeks
Gentle breezes float by with momentary relief
and I can hear the lazy dragonfly on its courses across arid landscapes
My cinnamon toes have disappeared beneath the warmth of sandy earth
and I will drift off to daytime dreams.

Get Ready Because Here They Come!

2010-06-17T01:13:00.005-04:00

A day or three off from work...... Just in time and Thank Goodness!

Just in time for me to make sure and show my family how much I adore them. The summer buzz is just on the horizon for our Northwestern Michigan communities and businesses. This is the time of year for us to be our most excellent and practice extreme hospitality. To shine and share all the beauty that makes our piece of terrain here so special. We have trimmed our hedges, raked the beaches, and started to harvest the first fruits of our labor in the gardens and berry patches. The expectant masses are on their way, to taste and experience and create postcard memories that will be their reminder to return again and again.

Are you ready?

I have been practicing for these moments my whole life. My rehearsals have consisted of many different mediums, yet each experience is vital to my ability to be successful in meeting the expectations awaiting my attention.

"Togetherness" -seems to be a very important thing lately- though I don't know when it ever wasn't really important. I am always looking forward to the people of my life. Of course the original crew like my family and forever friends, my time with them is priceless. The new releases have been amazing too- like those people who I have just met, my newest friends- You are all great!

Additionally I am gathering some lovely acquaintances on a daily morning basis when I work at the Inn at Blackstar. The guests that attend breakfast are some of the most lovely people I have ever met. They are always so gracious and kind- truly thankful for the work that the entire staff performs to meet their highest expectations. I have received hugs and enormous compliments for some of my breakfast creations recently. Sometimes I don't know what to say, especially when someone tells me it was "the best breakfast of their entire life" and then takes my picture to complete the memory. Another guest told me recently that up until this particular breakfast he "hated quiche." That was until he ate the one I prepared, he totally subscribed to the clean plate club! Yay!

Of course it isn't always a home run with everyone, but that is OK. I've had a few guests who just don't want what we are serving, but that is really a rare occasion. I know I still have a lot to learn and thankfully I have some wonderful teachers to guide me through it all. Everyone I work with is so supportive and perceptive. I am also spending some time practicing at home. It kind of feels nerdy sometimes, but I think that if I am going to be the best that I need the practice. Even though the guest list changes just about on a daily basis, I can't make the same entree every day. I have a few plates I am comfortable with now, but I want to do more. I want to push the standards and really wow people!

This coming weekend involves some different events for us too. These are always fun because it involves a totally different set-up and skills inventory. I am super impressed with the menus that the Chef puts together. They are really superior in all the important components- and I think that anyone who books an event at The Inn will not be disappointed. I learn so much with these events, its an overall amazing experience!

I have three social events outside of work in the next three days- Every night we'll be out on the town- wining and dining and spending time with our favorite family and friends. Hopefully meeting new friends too!

Sweeter Song CSA deliveries start this week, actually tomorrow!

The gardens at our own Stellar View Farm are in full bloom, and the chicks and ducklings are growing fast! Farm Markets are open and strawberries beckon us to their fields to be picked.

This is how it is for those of us who embrace the social effects of the summer sunshine. I have been looking forward to this time all year long- Its finally here!

How to Divert

2010-06-02T22:48:00.000-04:00

Well I should be on my way to dreamland. I have to get up early for work at Blackstar tomorrow morning- but I can't stop thinking about the chocolate chips in my pantry. I am sitting here at the kitchen table trying to think of all the ways I could avoid digging my digits into the giant "Sam's Club" sized bag of chocolaty deliciousness. I am not sure if I will be able to resist much longer.

Hmmmmm-

I need a distraction so I guess I will trek out to the chicken coop to start. Its 9pm and this is just one of the many nightly chores around Stellar View Farm that need my attention. Its getting dark finally which means my egg laying girls have finally put themselves to bed on their roosting perches. I could go and spend an hour watching the new baby chicks and ducklings too. Since their arrival less than a week ago we have all been enamored with their presence. They are so busy with their miniature hourly missions of eating, drinking sleeping, playing and pooping. I love to watch them though, and get lost in their curiosities. Everything is new to them in their explorations.

Now that our first flock is almost one year old we are much more relaxed with this second batch of fledglings. Its kind of like how Tod and I were with our kids. Riley, our second born boy was allowed to cry in his crib just a little longer, he maybe experienced far less diaper changes than his older sister (We changed Lauren even when she was still dry) and was dressing himself way before his sister ever attempted that benchmark on her own. What I mean to say is that with Riley we didn't hover as much as we did with our first born Lauren. It is not to say that he got any less love or attention, but we learned that his threshold and tolerance for care did not require us to knit pick every little detail of his activity and needs. I have learned that the new baby chicks don't need to have hourly temperature checks (young chicks require a heat lamp and constant warmth in the 90 degree range for the first few weeks) Its much easier for me to see now that they are just fine as long as they have the essentials.

Ah, now see I have diverted myself this evening and by keeping busy with other tasks I completely forgot about the chocolate goodness I was craving so much like a total addict. I even accomplished setting the rest of the tomato cages out on the garden tonight and inspected all the new growth of the veggie sprouts that have been soaking up the sunshine we have experienced over the past few days. If this is all it takes to keep me out of the sweets I think that I shall get quite a bit done this summer. Seeing that my food loving tendencies almost always involve some sort of sweetness. It really would have been no big deal for me to scoop a handful of those morsels out to savor and enjoy, but then I wouldn't be able to use then in my plans for cookies and no-bakes this coming weekend. Now on to more diversion tactics and thoughts....

The kids have just over a week of school left, I am full swing into my job at Blackstar, and our Farm is really starting to come together thanks mostly to a hard working hubby and daddy named Tod. There are so many things to look forward to with summer just moments away. The landscape of my home will be transforming into a food lover's paradise over the next few weeks and months. I can hardly wait to tell you my stories of my excitement to be living a dream come true. I am a true believer in an ability to achieve your dreams. Every single experience I have had up until this point in my life may not seem like it is all tied into my passions for food and becoming a mama, a chef, a teacher and a motivator, but I can clearly see now why I had to live through the good, the bad and the ugly to be prepared for where I am today, and to be successful too.

Its this awareness that helps me through every new decision and task that I face. Its a lot easier to sort through all the opportunities and know which ones are going to give me the results and happiness I am looking for. I am doing exactly what I always dreamed I could and would do. I am thankful for all the love and support from family and friends. I can really feel it and that gives me a strong foundation to follow through with 100% determination in all I aim to achieve. Even deciding to stay out of the chocolate chips tonight and having the ability to redirect myself and sustain some sort of will power comes from understanding that eating them will not give me the results I am looking for. Whether it be needing my clothing to still fit tomorrow or for the cookies that I know I want to make to celebrate among family and friends. It will taste so much better to eat them among friends anyways!

Tuesdays Top Ten- Summer Reading Inventory

2010-05-25T23:47:00.002-04:00

Please share with some of your favorites too that I could add to my list! I would really love to hear them- even if they are not food related. Here is what I have lined up so far for my summer reading.

Sustenance and Desire
A food lovers anthology of sensuality and humor.
-Various Writers and Artists

This is the book I am starting my summer with and I am really enjoying its unique qualities. It is a collection of poems, short stories and paintings ALL in adoration of food. Featuring writers like MFK Fisher, Barbara Kingsolver, and Emily Dickinson to name a few.

The Flavor Bible
"The essential guide to culinary creativity"
Karen Page and Andrew Dornenburg

At the end of every semester I have a standing date with Horizon Bookstore in downtown Traverse City to buy a new book. This semester I was introduced to these authors when we had to read "New American Chef"in World Cuisine by the same authors. Great book too and I plan to go back and read the chapters that we weren't required to read in class. I have started the first chapter of this book and it was hard to put down. I have a feeling this will be in my bag of tricks for the rest of my career.

Ryan M. from school also told me about another book by them called "Culinary Artistry" - I just got a call that they have it on hold for me at the store as of yesterday- I can't wait!!!

Food Rules
An Eater's Manual
Michael Pollen

This is a quick read and it is one that will really make you think about your food choices. I have already read it but I plan to return to it often when I want to motivate my thinking and need a topic to write about.

Dinner Diaries
"Raising Whole Wheat Kids in a White Bread World"
Betsy Block

I think this one will be a fun read- I picked it up a month or so ago and can't wait to dive into her story.

The Tipping Point
"How little things can make a big difference"

I have already read the first few chapters and will return to it once I finish Sustenance. A friend from school actually suggested I read this after I had already bought it so I must have been meant to read it.

I found the next two cookbooks at a Consignment shop "Zany" for half of what I would have paid at the store- They are beautiful and the recipes within are very adventurous. Since the magazine went out of publication a last Fall I think these books will become a popular keepsake.

Gourmet Cookbooks

The World at your Table

The Best of Gourmet- 65 years

The Five People you Meet in Heaven

Mitch Albom

I read "Tuesdays with Morrie" earlier this year and loved it so I figured this might be an interesting pick too. Not so much a foodie book but it is on the list this summer.

Summer Magazines

Maybe I will actually be able to get caught up on all of my publications that come to me by mail. There are a lot of them!

Omnivore's Dilemma

Michael Pollen

I do like his writing. Ever since I read "In Defense of Food" a few years ago- by whole life has changed. It is nice to see this community I live in, and the world start to take a closer look at our food sources and the industry and government that are trying to control them all. I have read about 75% of this book and need to finish it. Have you figured out yet that I usually have 4-5 books being read at a time depending on my mood or whatever one I happen to pick up at the time. Its the way I have always read and it works for me.

A Homemade Life

Molly Wisenburg

This book came to me last weekend when Tod and I went out for a date night and decided to stop at the bookstore to browse books and get some coffee. I just picked it up out of the food/cookbook section and it seemed to fit. Its all about a food blogger- possibly like ME! I am really excited to read this one!

A Few More that I haven't picked up yet, but they will hopefully be added to my library this summer:

Devil in the Kitchen- Marco Pierre White

Small Wonder- Essays - Barbara Kingsolver

Food Matters- Mark Bittman

Julie and Julia- Julie Powell

The Splendid Table- Lynn Rosetto Kasper

Becoming a Chef- Andrew Dornenburg

500 things to eat before it is too Late- Jane and Michael Stern

How to Pick a Peach- Russ Parsons

Garlic and Sapphires ( stories of a food critic)
The Making of a Chef( behind the scenes at CIA)
The Art of Eating by MFK Fisher

The Mark of a Real Chef

2010-05-19T23:58:00.005-04:00

This is no joke.......

In all seriousness I have been attacked by an inanimate object that has most likely scarred me for life. The attack was startling and gruesome and overall I am just glad that I was able to get it to stop bleeding. Actually I am fine, but I was pretty irritated with the fact that I got bitten by the saran wrap cutter. I guess I will just add it to the rest of my kitchen battle wounds.

"You are a chef, aren't you?"

I have had this question laid upon me quite a few times in the past year. At first this used to surprise me because the people who are asking this question initially have no idea that is exactly what I am. When people make this distinction it usually requires that I am wearing a short sleeved shirt. Apparently anybody who is familiar with the kitchen trade is also familiar with the fact that you can "Sherlock Holmes" a distinctive physical clue for recognizing if someone is a chef.

Just look at our arms!

All these burn wounds from hot sheet pans, searing stove top misfortune, blistering oven mishaps, and accidental damages from my own chef's knife add up to an interesting new way for the world to identify me. My arms are marked with blemishes of all sizes, shapes and even colors depending on what degree of burn or depth of incision I have applied unintentionally. Personally I don't mind that my arms are no longer available for QVC Bracelet Jewelry Hour. Instead of tattoos, I have the shadows of injuries. It makes me feel tough! :)

The safer alternative- a slider!

Purposefully I hope that I can lower or diminish the number of casualties to myself. Between learning my new home kitchen, the school kitchens, and my work kitchens I should be able to maneuver a little bit safer over the next year. My fingerprints conversely are gone for good. The necessity of handling all things sizzling and scorching hot has eliminated that form of ID. I think I have accepted it. The experience I get every single day working in the kitchen, doing what I love, makes it all worth it!

Tuesdays Top Ten- Reasons why this past month has been amazing!!!

2010-05-18T23:51:00.001-04:00

My mind was overflowing these past few weeks with so many things I wanted to preserve on paper or with a keyboard. Random quotes and thoughts scratched on numerous pieces of papers, inside notebook covers and on the back of receipts in hopes that I would find them later to puzzle piece into my written stories and daily narratives. So many conflicts of responsibility and priority became the reasoning for why I have not been able to compose my stories these past few weeks that I thought it would be interesting to look back and use my Top Ten to discover and recap why.

1. Black Star Farms- HERE I COME!!! Or maybe not? When I first went out to interview with the owner and his two chefs- the interview in my opinion went beautifully all the way until they asked me to leave the room so they could make a final decision about hiring me. When they called me back, one of the chefs looked me straight in the eye and said "I am really sorry but I don't think we will be able to hire you." WHAT!! Must have been the expression in my face for I did not say a word....

APRIL FOOLS!!!! Oh my goodness did they get me good and we all laughed as the paperwork was handed to me and I was informed that I would be their newest employee with the ability to accomplish my culinary internship also. This place is like a dream come true for me and I am so excited to become a part of their "Agricultural Destination." I have a feeling once I get settled in that this place will be an amazing foundation for making my mark on this world.

2. Chef Steph I have now officially started my new job at Black Star Farms and it really is perhaps one of the most amazing places on earth. The place, the people, the philosophies, THE FOOD!! I am already learning so much and the thing that amazes me most is how much I am enjoying it. Even when challenged or working in a time crunch I feel like this is exactly what I am supposed to be doing. The people I work with are really great too. Most of them have worked there for quite a while and they all seem very happy to be apart of the team. I am starting to find my own place in the team and learning the routines that are constant. The summer busy season is on the threshold and I can't wait to be apart of it all. I feel like this opportunity is a dream come true.

3. Stellar View Farm~ We are finally starting to make some progress around here- Or should I say~ Tod is taking care of most of the "Honey Do List" that he ordered up from me a few weeks ago. Power washed decks, Rock gardens, Vegetable garden plots being formed, Moving loads of Manure, wood chips and rocks, plus cleaning the garage out too! Things are starting to shape up around here and I love how we are making this place our home.

4. Taking some time for friends and family~ This includes Dinners Downtown, Bowling with my buddies, Mothers day activities, Girls night dinner, Grill outs, Bon fires and picnics- Oh gee look how almost all these events have food involved!! I can't think of any better way to enjoy delicious food than with our wonderful
friends and family. Cheers! I can't wait to see what the summer will bring!

5. Finals Week at School and Year ONE is Complete

This is a story all its own which I will be writing about very soon! Stay Tuned!

6. Nose to Tail Dinner -Final Dinner
I had the privilege to help the graduating culinary class with their final dinner as a Front of the House volunteer. I was completely impressed with how they organized their menu and the overall dinner. What a cool concept- Each course had an element of the Pig incorporated into it. The specific pig was a Mangalitsa Pig that is a wooly variety. The class had visited a farm in Marion Michigan to see the pigs back in the Fall. Being apart of the final dinner was a great opportunity for me to see what some of the expectations are for a Final Class dinner. It was kind of like research for when I will be expected to the same thing one year from right now. I already have so many ideas and I can't wait to work with all my classmates to deliver a comparable performance- these chefs from Spring '10 set the bar for sure!

7.I'm one of the newest Sous Chef volunteers for NMC Extended Ed Cooking classes- So far I have only done one class and it was with The Owners of The Cooks House, "Cooking without a Recipe". but it was a wonderful experience. I am looking forward to classes with a focus on Indian Breads, Chocolate, and many more. This is another great opportunity for me to experience teaching styles while working side by side with the chefs as the volunteer helper.

8. Lacing up my running shoes for a summer full of races
I have been running my heart out this spring- took a few weeks off- but the most recent run that i accomplished was one of my fastest times, so I think that I am going to be in pretty good shape.

9. Saying goodbye is bittersweet -well kind of

I have been closing down my cleaning business all except for a few places that are on-call and one office. This is going to give me more time to devote to my career in culinary and my farm. In some ways it is bittersweet to think that it is over but in all honesty I have been looking forward to taking the next step towards my goals for awhile. This business has been good to me and my family and the experience is something that i am confident has helped build the skills I will need to be successful in the future.

10. Mostly Food Themed Summer Reading list has begun- Any suggestions of a great read I should add? Please share! I have a list going but I am always looking for a good book!

I will share my current reading list on Next weeks Tuesday's Top Ten!

A Month of Monday's- A Pictorial Tour of the Last Month

2010-05-17T22:46:00.000-04:00

I've been gone for awhile

Though I still have a smile :)

The past month has been a transitional period for me with final exams, starting a new job and closing my cleaning business of 8 years.

I have so many stories to catch up and tell

I can't wait to share with you all the exciting things I have been up to.

Here is a small pictorial preview of the past month- stories to follow I promise!

Three weeks ago- this was my last day of class with my baking friends!

The very next day I was Off to start my new job at Black Star Farms- This is the view from my kitchen window!!

One of the first things I made on the first day of work was this chocolate covered strawberry plate- 7 strawberries to symbolize 7 years of marriage for one of our Inn couples that were arriving that night. It was an easy little project to start.

4 days after the last day of classes I was the coordinator of the Staff Appreciation Brunch at my kids school- Westwoods- From what I was told it was one of the nicest presentations ever. Thanks to a lot of help from many Westwoods families it came together very nicely.

On the menu was assorted Quiches, Baked goodies, Granola, Fresh Fruit and Yogurt parfait bar and a beverage bar too! Too bad I couldn't make Mimosas for those teachers :)

One week later after my first week at Black Star Farms I got to cook breakfast for the Inn. The chef was there to help me out of course. I made Crustless Quiches with a spicy tomato sauce on top of wilted greens with shallots. (Ray's recipe) Everyone said it was great! The guests all clapped for me when the Inn keeper told them that it was my first breakfast.

After my first breakfast I went over to the Oleson Center at NMC and helped Sous Chef the class "Cooking without a recipe" with Eric Patterson and Jennifer Blakeslee. This is a beef tenderloin dish the class came up with.

The following day I made my Thai Corn Cakes over Black Stars own pork sausage topped with a poached egg, Leelanau Cheese company cheese sauce and a frizzed peppers garnish- Roasted Fingerling potatoes fan the outside. One of the guests came up to me afterwards and asked if I had "made everything by hand". It was sweet!

Immediately following my second breakfast at Black Star I drove out to Glen Arbor where my friend Kristin and I had planned a special dinner for our girlfriends. We put together an amazing menu- Kristin did a great job researching the recipes and shared the kitchen for the night. It was a wonderful evening and all the food preparation turned out very delicious.

I made Coconut Macaroons dipped in Ganache paired with Fresh Raspberry Sorbet for dessert that evening. The raspberries were from last summer's picking at Grandma's house!

As if the weekend wasn't eventful enough- the next day I went back to Black Star Farms to work in the Hearth and Vine cafe where I learned to make Brick Oven Pizzas!!!! Later in the evening I stayed on to shadow with Chef Paul and and see how an entire meal can be prepared with the use of the brick oven. Paul was like a one man band- super impressive- 4 different entrees served Rack of Lamb, Cedar Plank Whitefish, Beef Tenderloin and Rabbit, Roasted Asparagus, Polenta cakes too. Every guest was thrilled with their meal!

Some baked goods I prepared for a breakfast meeting and for the Inn guests too! Morning glory muffins and Walnut crusted Banana Bread.

Chocolate Chip Cookies for Evening Hospitality!!

Oriental Spiced Tuna Tar Tar Cucumber cups for evening hospitality in the Inn that I created- (don't mind the saran wrap)

Fruit trio Lollipops- Not plated yet but a fun idea. :)

Grilled Flat Bread Pizzas at Home!!

First campfire of the year on the Farm!!

NMC Barbeque with my Mom and family too.

I have not slowed down yet... So far I love the pace and can't wait to see what is in store for the upcoming summer- Stories are on their way :)

Monday's Plate- Dishing Up The Good Times

2010-04-12T16:57:00.000-04:00

"I want it that waaaaayyyyyyy!"

If you were around for any part of the 1990's then I am pretty sure you heard that song line echoing from some teenage girls honda accord sound system. In my case I had a mix tape that included this particular song, along with the other pop star princes and princess royalties of the time like Britney Spears, N'Sync, and the crooners of the chorus I just sited- The Back Street Boys. My little sister had made the tape for me when I got married and moved away from my humble hometown. I didn't really like the music all that much but when I listened to it I felt her presence on my long commute to and from work, and I still have the tape, though I have no way of playing it anymore.

The class was really having some fun today in the clean-up portion of World Cuisine Class! Ryan, Leah and Jared were jamming on the dishes at the triple sink, they being the source of our musical entertainment, complete with break out dance moves and bursts of dramatic harmonies from all of our favorite mid nineties teen pop hit songs. The rest of the class moved in and out from that station delivering the clean sauce pans, plates and spatulas to their appropriate storage spaces in and throughout the kitchen. Someone pushed a broom, while another student next to the stoves dissolved with a cleaning towel all traces of our earlier stirring and incorporations we attempted while learning. Every so often a teasing remark would fly from someone or another and get the whole group to fill the room with a gasp of cheerful laughter.

Our chef teacher would walk in every so often from the hall to inspect our progress and to also join in on some of our fun. As classmates we are all so diverse. We each come from such various backgrounds of skills, age and experiences~ All but for this one moment that we rub elbows during clean up mode. This is the kitchen qualification that does not necessarily crave attention to our ability. Its the time of day when we don't have to be anxious about what we are creating. Most of us already know how to sweep a floor or wash a dish, because we have done it a thousand times.

All that being said, our culinary abilities and skills are catching up. As chef promised us, the more we rehearse and commit our minds and bodies to our kitchen practice, the easier it will all become. Already there are times when we can multitask our way through production with a class partner by adding conversations about our exterior lives, and telling a joke, or singing in or out of tune to the beat of our mincing knife. I really like when that balance can be achieved because it softens a focal edge for me and makes me stay present and sensibly aware.

I have really enjoyed my classes this semester! It is hard to believe that in less than two weeks my first year of culinary school will be completed. The friends I have made, the dishes we have created together and the teachers who have guided us to the discovery of our potential have all made this experience amazing. I know that I will always regard this time in my life as something truly wonderful.

In class today with my friends I noticed that I felt a brilliant warmth in my heart and soul. I have such a huge amount of respect for all of these people and the opportunity to work with them has been beyond enjoyable- it is truly a complete riot! I am so thankful for that.

Random Thoughts in the Kitchen on a Sunday Evening...

2010-04-11T21:19:00.001-04:00

The tomato is red. The mango is the color of a ripe golden sunset. I'm in a mood for what I am unsure at the moment but I want to dance in my kitchen tonight. I have decided I will let the ingredients take the lead tonight, so my hands and footsteps will effortlessly follow my garden guests freshened gestures.
Playfully I am intent on quenching my big appetite for the delicious taste of acidity and sweetness that lustfully will find a way to mingle lovingly on my tongue. This sensation within me is like how when you turn a water faucet on and the water magically appears to your demands. This happens because of the foundation of engineering which assures that the path of pipelines is obedient to the waters pace. In the same way my assured hands know the same old two track that leads to knowledges soaked deep within each cell. There is a memorized and practiced skill in my ability to function with a knife in my grasp. It just happens naturally now and in my stride I realize that tonight I am not actually the master of my ingredients. It is the flavors in front of me on the countertop that are commanding me into a dazed servitude. They know their purposeful form and how they will entertain with a deserving ovation in the final plate presentation and taste. I am home, among friends- the very essence of time and thoughtful patterns of life that soaked in the suns energy with the sole purpose of providing the needed sustenance for me and my family.

We danced, we sang, we enjoyed our time together in embraces that created spicy aromas and tingling impressions on our five seasoned senses. Time in my kitchen is time for me and I am home within it's boundaries.

Dinner tonight was absolutely delish by the way- and everyone at the table agreed that I better write that one down!

Monday's Plate: Its a Baking Sheet This Time

2010-03-23T00:04:00.000-04:00

I had absolutely no idea!

What I mean to say is that laminated doughs are way cool! This is the newest technique and skills we have been practicing in Intro to Baking class.

Its a layered dough with lots of butter - its most classically used for applications like Danish and Croissants- and is more appropriately defined by The Food Lovers Companian as:

"A butter-rich pastry that begins as a yeast dough that is rolled out, dotted with butter, then folded and rolled again several times. The dough may be lightly sweetened and is usually flavored with vanilla or cardamom. Baked Danish pastries (often referred to simply as "Danish") contain a variety of fillings including fruit, cream cheese, almond paste and spiced nuts."

Our text book basically says the same thing. Thankfully Chef Fred made sure that once we started our daily production in the kitchen that we had a visual demonstration of the lamination process too. It is always fun to watch him throw the dough around in a snow storm of dusting flour. He makes it all look so easy.

When we first start working with our own dough at our table I felt like a brand new mother, afraid of breaking my own baby and handling it all with extreme caution. I know the more we practice the process the more my handling will resemble a confident and cool Mom of three. All the folding and rolling will eventually be executed with ease and a comfortability that only comes with practice.

~A picture of our first laminated dough, done the original way

What is even cooler is the opportunity that Taylor (my lab partner) and I had to try a newer process of lamination that had us grate our butter layer instead of pounding it out with a rolling pin. The grating process was much quicker and easier to assemble.

The difference in doughs was very dramatic. The grated butter dough was much smoother, with very even laminations and after baking yielded a much nicer product than the pounded butter dough.

~The grated butter dough- look at those even laminations

The finished product had the texture and flavor that was exactly what we would hope for. Chef Fred was so happy with the difference that he told us he might continue this technique and prefer it over the old "pounded out" technique.

Our Croissants made from the new lamination version~

One of my classmates, Courtney used part of the grated butter dough to make a Chocolate croissant that turned out VERY nice too. What a cool idea, and it was very very tasty too.

~Courtney's Chocolate Croissant

Laminated doughs are so much fun to make, but soooo, mostly forbidden in my daily dietary intake. The wild and crazy amount of butter that makes then some rich and tasty is something to be saved for exceptional occasions and special treats. Overall the skill, the technique is something I plan to continue to practice. It will be one of the abilities that I will store in my toolbox for the events when I really want my loved ones and guests whom I will cook for to feel extraordinarily special.

"A Tour of Italy" - The Sound of Success

2010-03-21T23:54:00.000-04:00

I have a new favorite sound.......

This sound is a combination of perfectly un-choreographed synchronicity. It starts with a sizzling hum paired with a preparatory clatter of pans and tongs. It also included the jangle jingle of silverware against bright white platters followed by a joyful choir of various conversations. This sound has a slender slice of an echo attached to it and an undeniable note of happiness at its finish.

Welcome to the hustle and bustle, and the delivery of a highly anticipated evening of great food and good friends at Lobdell's Student Restaurant inside the Great Lakes Culinary Institute. This particular evening features the Culinary Creativity of Chef Coburn MacNaughton's World Cuisine Students as they have prepared a "Tour of Italy" for your dining pleasures.

Our menu

This dinner was such a wonderful learning experience and everyone really showed up and showed out with their commitment to producing and plating a five course round of delights. With focus and confidence we conveyed our culinary practice to our families, friends and guests. From what we could discern they all left their tables with highly satisfied expectations for what was truly a delightful dinner.

Class photo at the end of the night

I am very proud of what we accomplished as a team of classmates and I feel honored to have the opportunity to work with every single person who was there- including the instructors and the students who came in to serve our dinner as the "Front of the House" staff. This miniature taste of what it is like to work on the cooking line in a restaurant was fabulously fun and a great learning experience. Thanks to our Sous Chef and classmate Ryan- who walked me through the routine beforehand- I felt fully prepared for what we would need to execute once our first round of orders came in. The plates went out, and we did everything we planned to do. High fives all the way around as the last set of 5 plates were whisked away to their table and what a great feeling to know "We did it!" I am sure all the other teams working on their particular course felt the same way.

The main entree team- Jared, Me and Ryan

Once again I am just completely thankful to be exactly where I am at this very moment. Working towards my education in the Culinary Arts is the perfect fit for me and I am always looking forward to what is next onthe production list. We only have about a month left of classes before the end of the semester and then I will be starting my internship. I am thankful for a night like this to help prepare me for what I might be faced with this summer.

I am extremely thankful for my family and friends who continue to support me and encourage me through this journey. It is all so amazingly wonderful to be living every single one of my dreams. My ambition is burning and I am ready to put the hard work in to make the impact I was meant to leave on this earth.

Table for three- our entree waiting to be delivered

One plate at a time- I will continue putting my passion into each creation :)

Preview of The Big Night: Our "Tour of Italy" Class Dinner

2010-03-18T22:26:00.001-04:00

I am not exactly sure when it happened but somehow in the midst of the past ten weeks I have experienced a remarkable change in my comfort level at school. It is a good change.

The kitchens that we as students learn and work within used to feel strange and unknown to me. I always felt like I was trying to figure out where something was located or scrambling around while trying to accomplish my daily production tasks. Also, the classmates that I knew were in their second year seemed so much more cooler and wiser than me. I am so far only a little first year student. I admire how these second year classmates move through the walk-in, kitchen and hallways with such grace and comfortability. The way they called out a hello to the chef instructors or joked with other classmates in the halls really caught my attention and I found myself looking forward to the day when I would fit in the same way.

Overall I knew it wouldn't take me too long to find my place in the Culinary School ranks. I figured it would be just like when you start a new job and it takes time to learn the ropes. I also knew it wouldn't happen overnight, but I can safely say that I am definitely on my way now. I am really liking the particular surroundings that I have come to recognize and the friendships that I have developed along the way.

The knowledge and hands on skills I am practicing are really starting to take form too. My intuitions and ideas have a stronger sense about them. I know this because when I transfer my performance to the home kitchen, there are certain meals and baked goods that I used to struggle with that are now turning out quite a bit nicer. Its the techniques that are being honed- my abilities are more precise, and I have a sharper understanding about how to create good food. (Though I still struggle with sharpening my own knife and thankfully I have a friend who is helping me with that one. I will be writing about him soon.)

All this being said, tomorrow is a very big day for me and my classmates in World Cuisine Class. We have been planning for this event for almost a month now and its finally here. Friday evening, March 19, 2010 Chef Coburn MacNaughton's World Cuisine Class will be presenting "A Tour of Italy" in five distinct and thoroughly planned out courses. With the help of our friends from another World Cuisine class who will be working as servers in the front of the house we will create and serve our pride and joy. This is why we are here at the Great Lakes Culinary Institute ~ to prepare food in a pleasing and deliciously tasteful manner.

This is our opportunity to practice these newly formed skills. This is a "real live" moment that requires us to expedite our "A Game" efficiently and flawlessly.

This is the instant where we merge into a new awareness.

Where we get to move up the ladder among our peers.

We start to earn the credibility right now that we all desire in our future careers.

This is how we become seasoned and our knowledge transforms into wisdom.

I can't wait for tomorrow night!!

I have faith that everything we set out to accomplish will be wonderful!

This is what I am supposed to be doing!

Here is a small preview of our prep this week:

2010-03-17T22:19:00.002-04:00

Happy St. Patty's Day!

**Lots of school work tonight so this is gonna be a quickie post**

Our Green Theme Dinner included a Spinach Grapefruit Salad
(sorry no picture)

and

Baby Cabbage Saute'
(we used Brussel Sprouts)

Everyone cleaned their plates which is always a good sign! We typically have now problem involving Green items in our meals, but tonight was fun to be intentional about it.

I have not typed up the brussel sprout recipe but if you want it then let me know. ~Here is a link for the spinach salad- I made it vegetarian by omitting Bacon and adding one drop of smoke flavor which my husband Tod said worked well! I am always changing up recipes that I find so that I can make them work with what I have in the fridge and my own dietary preferences. Its a black box everyday in my kitchen and I love it!

Click for Spinach Grapefruit Salad

Tuesdays Top Ten- The Musical Artists Who Accompany Me While I Cook

2010-03-16T23:19:00.001-04:00

If I had a Reality TV series it would be a Black and White episode of "The Art of Cooking with Stephanie Sheffer" if the space surrounding me was devoid of music. When I am stirring and sifting, or slicing and dicing ~ it is the musical collaborations and compilations that set the tone for me. My tastes change from time to time, but here is my list of the artists who will always get me in the cooking groove. I am a lover of music, but I can't always articulate why- I like what I like and that is that-

1. Jack Johnson - My sister introduced me to Jack almost 8 years ago. I love to bake cookies to the tune of his voice. It always makes me happy!

2. Frank Sinatra- He is amazing, period.

3. Dave Matthews - I discovered Dave when I was 15. I loved him then, I love him now, just the same.

4. My Dear Disco- This is a newer one that I was just recently was introduced to but I Love them! There could listen to their song "All I Do" over and over.

5. Brett Dennen- He is another new one for me and "She Mine" is my favorite by far.

6. Maroon 5- Ever since my daughter Lauren sang "This Love has taken its toll on me" at 2 years old from the back seat of my car, I was hooked.

7. Michael Buble- He is a lot like Sinatra to me- He always delivers and gets me dancing in the kitchen.

8. Jason Mraz- "Ba da da boo ba da boo da boo da"- Yeah I just like his style- and together we make great a great dinner!

9. Jem- This is another newer favorite that I am really inspired by. Her song "Its Amazing" is one I can't stop listening to also!

10. Ashley MacTavish - She has been my best friend since I was 7 years old. Her voice is simply amazing, a beautiful gift! I have a CD of her singing children's songs that she gave to my kids and one of her with the Clarion Band. Live version of Ash is the BEST but I like to listen to her when I am winding things down in the kitchen- its always a great way to finish the night.

Monday's Plate: Hot Plate vs. Cold Plate

2010-03-15T22:24:00.001-04:00

A few months ago I met with a very well known and respected chef in my hometown's downtown. We came together to discuss opportunities and simply dish about the world of culinary. I was entirely intrigued by every single thing this man said. Why wouldn't I be? He has built a highly successful business with many enamored patrons. His plated creations whisper to the seated visitor deliciously devine traces of a secret love affair that cannot be concealed. Each of his courses is a destination to be explored with all of your senses. I am completely inspired by the accomplishment of this culinary treasure he has anchored on Front Street. This Chef/Owner is a culinary hero in my heart always.

One component of our conversation laid a very heavy impression on me. Mostly because it was so simple and made absolute sense. This chef told me "You don't ever want to serve your food on a cold plate!" He continued, "First it will suck the life right out of your food." "Second, if the food is obvioulsy not placed on a hot plate and it is already in the process of cooling, well people will tend to eat the food too fast and not take the time to savor it."

Think about the different meals that have been prepared for you, and think about the meals you prepare at home and then compare. One noticeable difference that sets these two meals apart is how they are plated. A restaurant meal can be so very extra special not just because you are being served, but because your server is nestling your entree onto the table with a hot pad. This is because they are shielding their hand from the intentionally absorbed heat within your plate. How many of the meals that we make at home are intentionally served on warm plates? Probably not many. I do attend to this "hot plate" aspect much more now that I am in school, but with a 6 and 8 year old I have to be careful. Once we are outside the restaurant boundaries this Mama's warnings apparently are not taken as seriously as a waitstaff's precautions.

I have recently discovered that you can apply this Hot Plate / Cold Plate concept not only to plates but to your relationships with people too. Its a balance beam type of subject. By that I mean that when you decide what type of plate you are today~ well if its the less desirable "Cold Plate"- then my suggestion is to figure out how to get the oven pilot light going and don't wait to long to stir up some warmth before the next course or social interaction in the relation to the people around you.

An appropriate use of a Cold Plate

You are having a bad day all the time and everyone around you knows about it. Nothing ever seems to be very great about anything you encounter. You complain and whine about the problems that plague you on a daily basis, while never taking responsibility for your own part in how you perceive and react to the situations you are faced with. Your glass is typically half empty and pessimism is not an uncommon tool in your bag of responses. In the most extreme of cases, this is the description of the "Cold Plate"-A person who can easily suck the life force out of an entire group if they continue to evolve in this way without interruption. Usually they aren't actually able to affect people to this exhausting extent because people just won't hang around for it to go that far. Now I am not saying that we aren't allowed to vent when we are having a bad day, or lean on a friend when times get tough. Hopefully we all have someone we can go to in a situation like that. Ultimately it can make you weary if all you ever get from a person is "The Cold Plate". You wish and hope, and pray for them to have a better day. They need something good to revitalize their perspective, but in the end they have to be the one to light the match.

A Hot Plate

The "Hot Plate" can set a good example for what a "Cold Plate" has the ability to become. A "Hot Plate" person is intentional. They plan ahead, and envision their successes far in advance. They see potential in people and events in a way that inspires eternal greatness. Their optimistic outlook is the main ingredient to the manifestation of their own happiness, and also their ability to motivate the same outcomes for the family and friends they surround themselves with. The person who is a "Hot Plate" is encouraging and supportive. Their purposeful agenda accentuates the amazing possibilities that life has to offer everyone. They know if they step into each day this way, they will effectively come out a winner.

I know I can count on these hotties!

An entree of passionately prepared cuisine relies on the induced warmth from the supporting "hot" serving plate. Similarly a person can infuse these same qualities into their surroundings like the hot plate, and positively accentuate their daily results while also conducting their warmth into the lives of others too. The "Hot Plate" conclusively is the most paramount way to support and deliver a satisfying flavor for all aspects of life. We have all encountered the "Cold Plate" from someone else or from our own production. It is our responsibility to accept that "Cold Plate" days happen, but we learn from its faults, and plan ahead for a better delivery the next time. If all you ever serve up is cold plates, don't be surprised if people stop making reservations. Ahh, but if you can master the service of hot plates, then you will likely have a full house every time. You may also achieve a helpful take-away impression or illustration by the way you transfer your warmth to those around you with a "Hot Plate" mentality. Thanks to you someone experiencing a "cold plate" moment may be able to learn how to fire up their internal proverbial ovens to find a greater happiness too.

Together with my girls!

Tuesday's Top Ten: I Love to Cook for My Kids- Let me Count the Ways!!!

2010-03-09T22:50:00.002-05:00

They are the reason for the depth of my passion!!

How I love to cook at create for my children, let me count the ways! In my life story there was a particular moment when my love for all foods transformed and turned into a real passion. Like a beautiful bud when it meets the face of the warm springtime sun, my love intensified for all things food and opened up into a full bloom. It began with reaching out for fresh knowledge, and building an understanding that there is so much more to eating than I ever took the time to notice before. Suddenly I wanted to know everything I could about nutrition, food origins, and how to purposefully create meals that would meet our crucial daily needs to be healthy and energized. At twenty tree years old they laid a beautiful baby girl into my arms, and nineteen months later a sweet boy - from that point on I knew it was going to be my responsibility to lay the all important nutritional foundations of my babes and give them the strong and highly flavored start they deserve.

Strawberry Picking- so much goodness!!

I have learned so far that by setting a good example and creating awareness for how to make good choices, these two munchkins of mine have learned all about "Good Food". They have a sense of pride in knowing where our food comes from when we practice growing our own garden veggies or when we take a visit to the farmers market and local orchards. Even raising our own egg producing chickens has been a major lesson in how special food really is. A new appreciation for how food is produced in nature has really enlightened all of us to the importance of supporting agriculture not only for ourselves but for everyone and our futures.

My children have a very developed palate at their young ages of 6 and 8, and it is always fun to see what they think of new foods or flavor combinations that we come up with. They definitely have their favorites and I have also allowed them to dislike things too. Since there aren't too many things in the "dislike" category, I am fortunate that I have not had to become a short order cook to satisfy rumbly tummies at dinner time.

I have acquired and stored a vast body of knowledge so far and yet I feel like I have hardly scratched the surface. Every day I learn something new in my culinary crusades. It is my mission to give my children the best start so here are the Top Ten Reasons why I Love to cook for my kids:

1. There is nothing better than hitting a home-run, double play at the diner table- this is when they ask for seconds.

2. My mom always made sure that my sister and I had a warm, hearty meal for dinner every night, even when she was attending night school. I never appreciated that until I had kids of my own. Certainly she gave me a great foundation to build upon with this practice- I have the blueprints in my own hands now to create a similar foundation in my own kids- Thanks Mom!

At the apple orchard with my Mom and Lauren- Family Traditions

3. My kids love to help in the kitchen- I have learned that this usually equates to messes, but how else are they going to learn. Its our time together, these are the real teaching moments. I am just thankful they are interested.

4. With noses up high in the air, they walk into the kitchen and exclaim "What is that yummy smell Mama? What are you cooking?" Hook, line and sinker!! If it smells good that is half the pleasure, right?

5. My kids have told me that their lunches always look different than anyone else's at the school lunch table. I asked them if that was OK and if they were happy with their lunches I made for them. Both answered that they love their lunch "even if there aren't any fun things in wrappers." Whole foods have nothing to hide!

6. I love to talk about the week's dinner menu with my kids and get ideas for what they would like to see at the dinner table. Together we can come up with some ideas that work well not only for dinner but we can use the leftovers for lunches too.

7. Since they were little babies the Grocery store trip has always been a "Big Family Outing." We make a pretty big deal about going to pick out our ingredients and favorite foods. We talk about how to pick out the freshest ones of the bunch and in the past couple of years we have enjoyed doing our circle through the store without much aisle action. The kids understand that fresh is best whenever possible- it takes three stops to accomplish this- but the trip is always an adventure and they usually get the added bonus of eating dinner out on such occasions too. Oryana deli (a local Co-Op with an Organic focus) is one of the family faves.

8. They always tell me the truth about what they think of the food I prepare. The constructive feedback is never sugar coated. Either they like it or they don't- they aren't afraid to go over it with me. This is very helpful especially if it is a new creation.

It was super hot but they were loving it!!

9. When they do like something the praises are overflowing with love and admiration. There happiness is what fuels me. It makes me want to keep pushing the boundaries of my knowledge and learn even more so I can present them with the next exciting and delicious dish.

10. Someday I hope they will look back at what I have started them with on this journey towards making healthy choices and appreciating "Good Food." I pray that they will take these values and ideas and pass them to their own families. I believe that if they start to understand it all now, and appreciate all these experiences that no matter what they do, they will always know how to pick a good peach, enjoy a garden fresh carrot, and create a balanced meal.

I love you my dear Lauren and Riley! You make me so very very proud!

Love Always, Your Mama

Monday's Plate - Together At The Family Table

2010-03-08T22:02:00.002-05:00

I didn't have enough time beforehand to study my dictionary. Apparently that was not necessary since I have been doing enough Thesaurus work with my blog that my vocabulary is up to speed. I honestly can't tell you what my final score was. I didn't win, but I didn't lose either. Thanks to my Mom I did get a great game changing score in the middle of the game. Dad wasn't very happy about it since it was his turn after me. Its all about laying out a brilliant word on some part of the prime real estate on the Scabble board. By the end of the game I was exhausted, partly from eating too much, and partly from working all day in the kitchen making food for a long time friend's baby shower and also for my Mom's Birthday Game Night/Family Dinner party which ended up being back to back that day.

I did my pear plate x2 for both parties and tried something new- Candied Pecans- they a very yummy new addition with the dried cherries and goat cheese too.

It was my Mom's birthday weekend, and our newly formed "Family Game Night" was a perfect fit for the whole family to get together and celebrate. My sister Jen and I decided to handle the food for this one so that Mom could take a break and enjoy. I had two parties to attend in the afternoon and so I got to work right away Saturday morning- turning my kitchen into a beautiful disaster! Obviously I totally enjoyed prepping all the food I was responsible for. Jen told us that she worked in her kitchen all day too and to everyone's delighted surprise she offered us some very delicious dishes for all her hard work! Mom couldn't help not making something too. She made her favorite cake in the whole world- "Mississippi Mud Pie!"

Here is a photo tour of some of our food:

The birthday girl and her "Mud Pie"

Jen's Taco Salad in Tortilla Bowls- they were so creative and scrumptious!

I chose to make my "Thai Corn Cakes" with fresh sweet corn from my Mom's favorite corn farmers and she loved them. They are so easy!

Jen's "Artichoke Mushroom Bruschetta with Pesto" These were AWESOME and so different than anything I had seen before- Good job girl!

My "Triple Mushroom Soup"

Jen's Dessert Platter- A Cream Cheese Pecan and Chocolate Dip and cinnamon sugar graham crackers. This was really cool too, very different, fun and delicious!

The gorgeous birthday girl enjoying the goodies!

Happy Birthday Mom!

Thanks for sharing your Birthday with us

and letting us put together a dinner for you!

We love you!

"Mom's Girls"- Me and my Sister Jen

The Break Up ~

2010-03-07T08:38:00.001-05:00

March 7, 2010

This is my goodbye to you my dear sweet love.
I just love you so much that it is taking over everything.
I lose my mind when you are around.
I find that I can't control myself around you.
I am not used to having such a lack of willpower.
I feel like you are starting to affect my health, and that is where I draw the line.

I am not saying that we can't ever see each other again, but I think for now it is best if we take a break. I need some to time to figure out who I am. Your distractions are taking me down a path that is starting to be very costly. If we are ever going to have a chance to be together again then I think this time away will be best for us both.

I believe I will appreciate you more after our time away. I am truly sorry that I can't be with you right now, but if we are meant to be- then we will be united again someday very soon. I will never forget how happy you made me feel during the good times. I will look forward to those times that will be awaiting us in the future.

I will love you always and in all your forms: Sugar, Chocolate, Ice Cream, cookies, cake, and certain candies. Please forgive me that I can't be with you until I can learn to control myself.

Love always,
Stephie

-Due to my complete love for all things food I have had some issues lately with the majority of the clothes in my closet not fitting me comfortably. This is something new to me and I think it is because I have lost the balance between calories in/calories out. Up until recently I had fortunately been able to eat whatever I wanted to my hearts content. Since my full time schedule started for culinary school this semester I have not made the time to workout like I usually would. Yet I kept on eating, and especially my baking classes have really added to my complete loss of willpower. It is all just so wonderfully tasty and I don't know when to stop eating the cookies! I just need some time to get the control back and then I think I will be able to happily return to my enjoyment of all things sweet. I'm not sure how it will all work out, but thankfully I am in love with veggies and fruits too so I think I won't feel too lonely during this break-up. That is one benefit of being a foodlover of all things food, there are always options!

To start I am going to have a green smoothie for breakfast:

Its a recipe I made up and posted to SparkPeople.com. Let me know if you try it!
Be-Bok Berry Smoothie

If the Personality Fits- Wear it Proudly

2010-03-04T00:13:00.000-05:00

I am going to describe something I have noticed lately about myself in my development towards being officially recognized as a chef. As I gaze into the mirror I can easily see past one thing I am already familiar with and that I have accepted about who I am: "I am a people pleaser." I came to terms with that trait a few years ago and happily found a nice balance between being agreeable and just saying no when appropriate. OK, I do still load it up, but trust me when I say I am doing everything I want and love to do.

A large part of being a Chef in my opinion is being a people pleaser in the sense that your creation is served with an expectation that the consumer will actually enjoy it, discover intense pleasure, and possibly have their socks knocked off. This can be whether you are the executive chef of a large restaurant, a school lunch provider, or a homemaker preparing a meal for the whole family. A chef wants each meal to invoke something extraordinary in the sensation of the taster. We want to hear what you think. We want to see you close your eyes and say "Mmmmm." We simply want you to be pleased by what we have prepared for you.

My friend Ray- Look at that focus!

It is when I look beyond the "people pleaser" I am suddenly aware this new transformation of my focus and drive. My commitment level is brimming and I am standing on my very tip toes, fully immersed in an flood of opportunities that are the result of this manifestation of my passion. My vigor comes from the feedback I am receiving and the encouragements from the people who matter most in my life. I find myself wanting to push outside the boundaries I have safely resided in. I feel like the stakes have been raised now and the challenges are no longer just obstacles, but strengthening exercises. All of this is to prepare me for the even larger rewards that are just ahead.

Staying focused while working with Chef Steve

I have also felt my competitive tendencies rise up again too. This is nothing new either since I have always tackled anything goal-oriented with a winning mentality. So far in my lifetime it has served me well as long as I am careful and respectful in my approach. In culinary school I can see where it is important to have some of this attitude with a certain healthy limitation. What I mean to say is that we should never let a competitive edge cut into the more important teamwork factor that we all need in order to successfully complete this program. As students, we need each other, plain and simple.

Last semester- Pro Cook Team

What is the proverbial gold medal for the students working in the kitchen lab? I promise that it does exist, whether we work together for it or not.

Everyone wants to put out "The Best" dish at show time. (**Showtime is what happens after all of the dishes we have been working hard on all through class are ready to be critiqued and tasted) There is no better feeling than when the Chef Instructor points out a particular dish in the landscape of plated foods and it just happens to be your own. It gets even better when your classmates try it out too and say things like "Oh that is so good" or "Wow, that is great!" A triple bonus would be when other chef instructors show up and are instructed to "Try that one right there, its amazing!" All of these positive remarks can really gratify a students need for a response to their own individualized technique. It really is special to hear that what you created is "Good!"

Taking some pride in our bread creations in Baking Class

I am really embracing this culinary school experience and in return it is giving me the opportunities to become the person I have been practicing to become for my whole life. It is such an amazing feeling to be training with so many other people who feel the same way I do about food. I can talk about recipes all day long with my culinary buddies and we just understand one another. The culinary world gives me the environment to be myself- a people pleasing, driven, people-loving, happy-go-lucky, passionate, competitive when appropriate, girlie who just wants to cook and create good food that other people want to eat. Oh and have fun while I am doing it too.

Having fun at my Sushi Rolling Class I taught with the girls- This is the fun I am talking about!

Tuesday's Top Ten: For the Love of Food and People

2010-03-02T21:46:00.000-05:00

Have you ever wondered how it came to be that we use food words or flavor descriptions as terms of endearment for the ones we love. Could it be as simple as the food that sustains our health and ability to thrive is equal to the love we need in order to accomplish complete vitality? Therefore we use the adjectives and proper names of the foods that satisfy our hunger to also stamp the same feelings of fulfillment on the living beings we love too.

I personally love the idea that these two ideas correlate. I myself have used a number of these many times towards my family and friends, and especially my kids. These terms just seem to fit. Being the food lover that I am this association is really fun and it has become a great game for the dinner table with my husband and kids trying to think of all the food names we use for love. So here is the top ten that we came up with. You will have to share with me some of your own or any that I may have missed. As always these are in no particular order- they were just my favorites! Some of these you can combine too, to make a real lovey combo!!

1. Little Bean

2. Pumpkin Head

3. Peanut

4.Sweet Pea

5. Baby Cake

6.Pork Chop

7. Dumpling

8. Love muffin

9. Sweetie Pie

10. Honey or Sugar

Monday's Plate- Fill It Up!!

2010-03-01T22:03:00.000-05:00

A full day's work in the World Cuisine class kitchen with lots of dishes to test and try

There is literally no "white space" left on the plate that represents my life. This is truly nothing new for me. I find the majority of my best work manifests from the times when my daily calender has no room left at the inn. I really like the faster pace and once again in school the pace had been kicked up another notch. We successfully completed our mission for the Tasters Guild and spent almost an hour of this mornings World Cuisine class recapping the event. We discussed the overall pros and cons and had an opportunity to tell our stories. It was a great way to start the morning, everything felt so easy going.

I couldn't help but feel like I didn't stretch out enough though when we jumped into the kitchen by 9:30. It was full speed ahead into our mandatory kitchen testing of the 6 courses we will be serving at our Class dinner on March 19th- this is a little under 3 weeks away. Once I caught my breathe and found my pace the class time went fine- just like it always does. Staying focused and watching the clock, my partner Ryan and I went to work on some really fun and flashy dishes that all fit within the dinner theme "Italy". Ryan had brought the majority of the recipes for us to work on and so we split them up and went to work.

Everything was going smoothly. Even during the final 20 minute push we continued to work through the production with determination. The only thing that may have suffered a little was the work station which got a little bit more cluttered that I usually like. Our food went out for observation and taste testing on time with everyone else's stuff. The products of our crafting were all very nice. Everyone actually did a pretty nice job today. The hard part was trying to pick out which dishes were the best fit for our class dinner. I am not sure if we really made the right choices today, and so I plan to lobby for a specific dish during the next class time that I don't think got enough attention. This is our chance to shine, and once again and I think it is really important as a class that we give our guests an experience that is unparalleled. This food should be something that they can't get enough of. We have the opportunity to implant a food memory, a chance to really show up and show off what we can do!

So I am really excited about our new shift in focus. I am excited to work with my classmates once again on an event that will bring us that much closer to our goals on this culinary school journey. Yes, in metaphorically speaking terms I have added another heaping scoop to my plate. My waistband may be feeling a little tight- Oh wait that is not so much a metaphor, but I am back to the gym working that one out. :) I have never turned down an opportunity to try something new, and I am just so excited to be apart of all of this. I know we will serve up a really great evening on March 19th's Italian dinner- I can't wait for it to be here!!

Here are only a few of the plates- i didn't have enough time to get all the pictures before people started eating and judging:

This pic doesn't do this salad any justice- It is called a Panzanella and the recipe comes from the CIA. I seriously could have eaten the whole huge bowl of it I made.

Ryan's Mushroom Sup with a chive sauce and Ray's Tomato Basil- Double Yum!

Eggplant Rollatinis revisited by Leah- I still like the Vegetarian option of this- the sauce is really nice.

Matt's Stuffed Pizza Rolls

I honestly don't know what the pasta is but the Mushroom risotto next door turned out lovely by Brandon

An experimental cheese platter.

Bruschetta revisited too- but there were holes in the bread so it got a little messy

Confessions of a Food Lover

What is Culinary Artistry to me?

Finding What is in Front of Me-

Early Morning Riser

Harvest Time

Present-Tense Thinking.

3pres·ent

Definition of PRESENT

The Importance of Precision

1pre·ci·sion

Definition of PRECISION

Methods of Measure

1mea·sure

Definition of MEASURE

Mission: Impossible? I would like to think NOT!

1mis·sion

Definition of MISSION

Professionalism 101

pro·fes·sion·al·ism

Definition of PROFESSIONALISM

What about Focus?

My Many Layers- Some of the moments and memories that make up my foundations as a Chef.

Garnishing: Less is More

Week Eight- Reaching the End of My Intern Experience and the Start of Wonderful New Adventures

Week Seven- Realizing the Parts of my Real Purpose in my Work and Passions

Week Six- Bringing it All Together

Internship Week 5- Its Go Time Now

Preparing for Storms

Week 4- Becoming A Part of the Team

Week 3- The Heart of A Baker is Realized

Week Two- Internship Experiences Galore at Black Star Farms

The FoodLover was an Intern :)

Boots the Cat- Total Foodie at Heart

Photo Gallery: Breakfast Fun

Feeling Poetic Lately...

While crystal waves kiss the sandy scruff of the shoreline's cheeks

Gentle breezes float by with momentary relief

and I can hear the lazy dragonfly on its courses across arid landscapes

My cinnamon toes have disappeared beneath the warmth of sandy earth

and I will drift off to daytime dreams.

Get Ready Because Here They Come!

How to Divert

Tuesdays Top Ten- Summer Reading Inventory

The Mark of a Real Chef

Tuesdays Top Ten- Reasons why this past month has been amazing!!!

A Month of Monday's- A Pictorial Tour of the Last Month

Monday's Plate- Dishing Up The Good Times

Random Thoughts in the Kitchen on a Sunday Evening...

Monday's Plate: Its a Baking Sheet This Time

"A Tour of Italy" - The Sound of Success

Preview of The Big Night: Our "Tour of Italy" Class Dinner

Tuesdays Top Ten- The Musical Artists Who Accompany Me While I Cook

Monday's Plate: Hot Plate vs. Cold Plate

Tuesday's Top Ten: I Love to Cook for My Kids- Let me Count the Ways!!!

Monday's Plate - Together At The Family Table

The Break Up ~

If the Personality Fits- Wear it Proudly

Tuesday's Top Ten: For the Love of Food and People

Monday's Plate- Fill It Up!!

³pres·ent

¹pre·ci·sion

¹mea·sure

¹mis·sion