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Review by Debbie Mazo
Working as a chef requires not only creative flair, but also fine-tuned organizational skills to coordinate the correct timing of dishes. Have a seat at the Chef's Table and get to know some of the faculty that made it to the head of the class. The current profile highlights the career of the President of the Academy, Keith Keogh. Entering college as a pre-med student on a track scholarship, Keogh later went on to become one of the world's most respected chefs.
If you've ever wondered about the origins of a recipe or how to find an exotic ingredient at your local market, the Culinary Sleuth is ready to take on your most challenging queries. Current responses to readers' queries include how to tenderize meat naturally. One tasty tenderizing suggestion is to use a marinade containing pineapple, figs, and papayas or kiwis for no longer than two hours. Or, try an acid-based marinade (wine, vinegar, citrus fruits) that can be left on meat for several hours or even overnight to really absorb the flavors.
Ready to step up to the plate? Browse through the Recipe File for selections created in the kitchens of the California Culinary Academy. Cutting edge samples include Linguine with Pancetta Mushroom Cream Sauce and Gingered Pears in Red Wine. Don't forget to bookmark this page as new creations are added regularly.
If you're in the market for tools of the trade, the Academy offers a well-stocked cooking store where you can do your online shopping. The Academy Store carries an extensive collection of cookbooks as well as all the necessary kitchen gear for whipping up your own masterpieces. Other items available include copies of the popular Cooking at the Academy videotape series where you can go behind the scenes and find out what's really cooking at the California Culinary Academy.
Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for the Global Gourmet since 1997. You can contact her at djmbc@[email-address-removed].
Copyright © 2000, Debbie Mazo. All rights reserved.
This page created September 2000