Down to Earth Chef.com

July 15, 2010

Talented new chefs were born  this week after another intense Kids Boot Camp session! I tip my chef hat to all you hard working kids! You showed determination and professionalism while still having fun in the kitchen. Now's the time to use all the skills you learned to become Schoolcrafts first kid IRON CHEF! Remember, If you need any cooking tips or advice until then... e-mail me at down-to-earth-chef.com.  Looking forward to seeing you in the fall!

 

 

February 20, 2010

Oakland Community College held the Michigan State Championships for Culinary Competition last Saturday. Schoolcraft Salon Team coach Chef Randy Emert C.E.C recaps the competition with a positive outlook...

"It was a great competition with all teams extremely focused on great food. The presentations were excellent," says Emert.

"Schoolcraft team made us very proud with an almost perfect kitchen score. OCC successfully executed the classical dish and cooked their entree to perfection. This helped to set them apart from the other teams and gave them the gold."

OCC will represent Michigan in the Central Region March 26-28 in Indianapolis.

Final Results:

OCC - GOLD

Schoolcraft College- SILVER

Arts Institute- CERTIFICATE

GREAT EFFORTS SCHOOLCRAFT!!!

February 6, 2010

 Schoolcraft College's Demo Kitchen was jampacked with juice this Saturday in "Juicing Up Your Nutrition" Continuing Education Seminar. We explored the benefits and proper techniques of juicing and juice fasting. It was fun preparing and taste testing all the different combinations of health tonics for healing and nourishment of the body. Of course, we shook it up with hearty protein shakes and ended our session with a plentiful vegan buffet.

Thanks to all who joined! I hope to see you in the upcoming Vegetarian and Vegan Boot Camp class in March! For those who couldn't attend the juicing class, here are some recipes and tips to enjoy!

  Why Juice???

Ease of Digestion/Absorption- All beneficial nutrients are easily assimilated by the body. Beneficial minerals, vitamins and enzymes are “liberated” from the indigestible fibers of the plant, letting the body reap all the benefits of the whole fruit and vegetable.

Cleansing/Detoxification Power- Raw juice (especially fruit juice) has a gentle laxative effect which:

• Helps rid the body of toxins such as heavy metals, prescription drug residues, tobacco, alcohol, pesticides, herbicides and bacteria/yeast growth.
• Promotes over all colon health- A healthy colon means a clearer mind and balanced mood.
• Assists in efficacy of metabolism- If a whole-food diet is practiced, the body will stabilize to its natural weight.

Chlorophyll- enhances the body’s ability to produce hemoglobin, enhancing the delivery of oxygen to cells.

Antioxidants- counteracts free radicals that cause cellular damage, accelerated aging and susceptibility to cancer.

Natural Sugars- delivers energy that lasts. Good bye refined sugar and caffeine!

“Life Force”- The Yogi’s call it “Prana”. The Chinese Culture calls it “Chi”. Fresh juice offers the energy of life and vitality.

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January 24, 2010

Schoolcraft Culinary Arts Department held a practice session for three Executive Chefs training for their upcoming Master Chef Examination.  Shawn Loving C.E.C, Randy Emeret C.E.C and Travis Smith C.E.C were given two tests. The themes were Classical Cuisine and International Cuisine.  Each Chef had three hours to execute the following:

• 6 portions of each cuisine to include...
• 2 portions plated for presentation
• 4 portion "Russian Style" presentation

A panel of Master Chef's awaited to judge on the following categories:

1. Kitchen organization and sanitation
2. Proper cooking techniques
3. Taste
4. Presentation
5. Adherence to strict Classical and International Cuisine guidelines
6. Timing

The panel of Master Chef's included:

• Jeffrey Gabriel C.M.C
• Dan Hugelier C.M.C
• Kevin Gawronski C.M.C
• Mike Russel C.M.C.

Message to the practitioners...

The Master Chef's commend you for your hard work and devotion to your goal.  Each one of you displayed the passion and perseverance needed to be a successful Master Chef! Good luck in the future. 

Chef Randy Emeret

Braising vegetables for his Spanish Monk Fish Stew

.  Spanish Monk Fish Stew with Saffron

garnished with shrimp