Maintain weight at 165 pounds
Maintain weight at 165 pounds
When I started out in the professional kitchen, the standard issue uniform was made I think of plastic made into strings and then woven together into what would later resemble some sort of chef’s jacket. With the hotel name stitched on, I wore it proudly, strutting my stuff around the kitchen, showing off to all and sundry that I work for the greatest hotel in Manila. Over time the material was, shall we say, grew uncomfortable.
For anyone who knows what the professional kitchen is like, you know where I am coming from. It’s hot, it’s fast, it’s cramped, it’s dangerous. The uniform proved to be a hindrance in most cases while working. The material, being plastic based, or some synthetic crap, absorbs contact heat like anything. As splash of hot oil? 1st degree burn since the burning liquid stays on the jacket. Hot oven blast after opening the door? Your torso continues to bake up to the time when you lay out the dishes on the buffet. The Hotel school I attended always emphasized the importance of an undershirt. Now I know why. It insulates you from the heat. It absorbs blood and sweat easily. It protects the scraping of cheap polyester material across your backside. And when you are off duty, you still look presentable, since the food splatters have not marred the beauty of the graphic design you so painstakingly had to scour the entire mall for.
I have a few T-shirts. Most of them white, but I do have some cool black ones, courtesy of my girlfriend who used to work for the liquor industry. It does make a difference when working with a comfortable undershirt. A crew neck T-shirt is best. For the stylish, Carson from the Queer Eye suggest a V-neck. Not for kitchen work, though. The V-neck is best prancing around in suit.
I made the following designs, in addition to what is already on store. I am going to make a few prints for my work. This at least makes it special. My own. Made of a great cotton blend, they are flexible,
The designs are simple. Minimalist. Straight to the point. Such as my cooking. What designs do you like? What do you think of the designs above? Some have already made orders. Interested? Leave a comment, please.
This is such a great recipe The thing I love most about it is how simple it is All you need to do is buy some readymade puff pastry split a few bananas in half and get something magical happening in t...
Christmas season. A time of giving. A time of sharing. For warm hugs, family time, quality time, differences set aside. And there are people like us who would dream of things, wishing upon a star for a few deliriously fantastical things. What would I like to have stuffed in my stocking?
Do you think this different? Leave a comment....
Healthy convenience - Convenience stores will be packing more healthy options on its menus. Additional channels of distribution will be evident as more and more are adopting the grab-and-go lifestyle and looking for healthy alternatives. Quick lunches that pack the nutritional punch will be readily available, in environmentally safe packaging! Copy cat competition will have independent and chain restaurants to adopt new menu items that have been top sellers at competitors. Donut shops are now going into the smoothie business. The smoothie bar will now be incorporating gourmet burgers. Cupcakes will be popping up ridiculously in every nook and crany. Soon there will be so much noise, differentiation will muddle out the true identity of the dining experience. Soon the phrase 'jack-of-all-trades, master-of-none' will prosper. Traditional ingredients from Asia are crossing over from food to drinks, bestowing wellness properties.
next generation of functional products.
Preheat the oven to 325ºF.
Place thawed or fresh turkey breast-up on a flat rack in a shallow pan, 2 to 2 1/2 inches deep.
Brush or rub skin with extra-virgin olive oil to prevent the skin from drying and to enhance the golden color. Another way is to apply bacon strips on top of the breasts.
Insert oven-safe meat thermometer deep into the lower part of the thigh muscle but not touching the bone.
Place turkey in the oven.
When the turkey is about two-thirds done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking the breast.
Use this roasting schedule below as a guideline; start checking to see whether the turkey is cooked about 1/2 hour before recommended end times. Turkey is done when meat thermometer reaches 180ºF (for an unstuffed turkey) and juices run clear when the thigh muscle is deeply pierced
|Net Weight (in pounds)||Unstuffed (in hours)|
|10 to 18||3 to 3 1/2|
|18 to 22||3 1/2 to 4|
|22 to 24||4 to 4 1/2|
|24 to 30||4 1/2 to 5|
Do you have more tips on roasting the perfect turkey?
1/3 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can 2% evaporated milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)
Position rack in middle of oven and heat oven to 350°F. Stack phyllo sheets on plastic wrap or waxed paper; cover with a barely damp towel to prevent sheets from drying out.
Lightly coat 9" pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
Place a piece of parchment or waxed paper on top of crust. Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
2.5 g fat (1 g sat)
19 g carbohydrate
7 g protein
2 g fiber
300 mg sodium
250 ml Honey
- Chop bacon. Add to stock pot with olive oil. Render the fat, 2-3 minutes
- Add celery, leek, onion and cook until transparent.
- Add stock, bring to boil, then lower heat to let simmer 4 minutes.
- Add potatoes and corn.
- Cook until the potatoes and corn are halfway tender , about 5-7 minutes.
- Dump in the fish. Let simmer for about 3-5 minutes, skimming as you go.
- Stir in cream. Add lemon juice.
- Adjust seasoning with salt and black pepper. To add a little bite, sprinkle in a pinch of crushed red pepper flakes.
- Sprinkle in the thyme, and let simmer for another 2 minutes.
- Serve it stemaing hot, garnished with chives.
Uses KitchenSpeak in general conversation
- In a stock pot, render bacon fat over medium heat. Remove bacon and set aside. Drain excess fat.
- Return pot to heat. Add onions and garlic, and stir until transluscent.
- Add ground beef, and cook for about 5 minutes, stirring occassionally.
- Add diced bacon and chorizo. Stir to distribute evenly. Let cook for a further 2 minutes.
- Add the the vegetables and peeled tomatoes. Stir.
- Add chicken stock. bring to boil, then lower heat to simmer for about 30 minutes. Skim any excess oil and scum from the surface.
- Transfer to crock pot and set on low for 4-6 hours. Or until the meat is very tender.
- Add lentils and let simmer for another hour or so until softened.
- Add the spinach leaves and fresh basil and let simmer for a further 10 minutes.
- Season with salt and pepper.
- Ladle the rich soup onto deep bowls. Top with grated cheddar cheese.
- Heat oil in large pot. Saute onion and garlic until tender, about 2 minutes.
- Add the chopped peppers and mushrooms. Continue cooking for about 4-5 minutes.
- Add remaining ingredients except the corn.
- Bring to a boil, the lower heat to a simmer. Let it roll for about half an hour covered, stirring occassionally.
- Stir in corn, and cook through for about 5-7 minutes.
- Adjust seasoning with salt and pepper.
- In a stock pot, render bacon over medium heat. About 2-3 minutes. The aroma will be great in this first step!
- Add onion, and stir to cook until transluscent. Make sure that it does not burn. We want it glossy.
- Add potatoes and carrots and stir to cook, do not color. About 4-5 minutes.
- Add flour, stir to distribute evenly.
- Add stock. Please use good quality stock. No fuss recipe available here. Bring to boil, then lower heat. Let simmer for 15 minutes until vegetables are tender. Don't worry if the veggies break up. That is what they are supposed to do.
- Let cool for 15 minutes. (This prevents the unnecessary mess in the next step.)
- Pass soup through a blender, and puree until smooth. If taken fresh from the fire, the blender will be your worst enemy. Letting it cool before processing prevents scalding spatters.
- Return to heat. Add drained corn. Bring back to a simmer. Stir occassionally for 2-3 minutes.
- Stir in fresh cream.
- Season with salt and pepper to taste. Bring out the taste of fresh corn and bacon.
- Serve hot in soup plates. Garnish with a sprinkling of chopped parsley.
- Roast bell peppers over open flame until charred. When all surfaces are charred, transfer to a mixing bowl. Cover with cling wrap and let stand for 30 minutes. Then peel peppers and deseed. Roughly chop, then set aside.
- Heat butter in stock pot. Add onions, celery, leeks and garlic. Cook until onions are transuscent, stirring constantly to prevent burning.
- Add roasted pepper and tomato paste. Cook until throughly mixed, about 1 minute.
- Add flour and stir to mix. Pour in chicken stock.
- Bring to boil, then lower heat to a simmer. Let simmer for 15 minutes.
- Pass soup through a blender, then pour back into stock pot and return to heat.
- Stir in cream. Season with salt and pepper.
We all know the feeling. We are tired. We drag ourselves to work every day, just making do. You feel drained. Another guest is just more work. More mise en place. more reservations mean an endless session of Saturday night clean up. We lost the inspiration to move, complaining and ranting and saying to yourself 'why bother?'. This is burnout. A state of complete physical, mental and emotional exhaustion caused by long-term exposure to a demanding and overwhelming work or home life. Sufferers often become cynical about their work, feel under-achieved and lack motivation or drive. Sleep, appetite and mental health may be affected, as well as relationships with coworkers and guests.
We usually prevent this on the onset by doing what everybody else tells us...'Do what you love'. It is so cliche I can just gag. After deciding that the restaurant business is for you, the restaurant life is what you lead, I suggest take these few points to get you back on track.
Cuisine is only about making foods taste the way they are supposed to taste. - Charlie Trotter
Life is what I design it to be - If your were to read your own obituary, what would you like to see? What we do in the kitchen has something to do with our purpose, our calling. Anything less is a sham.
- 900 g Pumpkin, peeled and deseeded
- 50 ml olive oil
- 1 pc Baguette
- 80 g unsalted butter
- 120 g white onion, chopped
- 40 g celery chopped
- 40 g carrots, peeled and chopped
- 30 g garlic cloves, peeled and chopped
- salt and pepper
- 1 tsp chopped oregano, fresh or dried
- 1/2 tsp chili flakes
- 1 L Chicken Stock
- 80 ml cream
- Preheat oven to 350F
- Spread olive oil on baking tray
- Place pumpkin and tray, coat evenly with olive oil
- Season with salt and pepper
- Slice Baguette diagonally into serving slices. Rub each side with a sliced fresh garlic.
- Place pumpkin and garlic bread in oven. Let bread toast for 10 minutes. Cook pumpkin for about 25-30 minutes, until edges are golden
- Remove from oven. Let cool.
- In a stock pot, melt butter.
- Add chopped onion, celery, carrots and garlic. Stir until onions are tender and translucent.
- Add chopped pumpkin
- Pour in Stock. Bring to boil, then lower heat to a simmer
- Let simmer for 15 minutes
- Remove from heat and let cool for 10 minutes
- Pass soup through a blender. Strain through a chinois or strainer into another stock pot
- Return to stove and bring to boil. Lower heat to simmer.
- Sprinkle oregano and chili flakes
- Season with salt and pepper
- Stir in cream.
- Place a garlic bread slice in soup plate
- ladle soup over bread
- Garnish with a sprinkle of oregano
The Philippines is still reeling from the devastation delivered by Typhoon Ondoy (international name Ketsana) leaving, by last reports, 227 dead and thousands homeless. The entire Metro Manila and surrounding provinces in Northern Luzon have been affected, particularly the low lying areas of Marikina and Rizal. Many have been relocated to evacuation centers, leaving their home and property, and to many their loved ones, behind. Relief efforts have been in full swing since Saturday, and your donations have been put to good use in providing much needed food, water and medical and toiletry supplies. Some funds were used for the clean up and rebuilding of certain communities.
However, we ask our dear readers for more help from local and international communities. A Supertyphoon is expected to make landfall by Saturday morning, in other words, in less than 24 hours. This weather disturbance is of a much greater strength than the previous storm, and is expected to create more damage as it reaches Philippine shores. It is expected that more families and homes will be destroyed. I ask you for your assistance in helping alleviate the potential destruction that would ensue. We would be needing more assistance as current resources are lacking.
When you are ready to make a donation, no matter how small, please proceed to this blogsite www.personalchefmanila.blogspot.com and click the Paypal link provided for Typhoon Donation. Proceeds will go to the Maria Liguori church in Magallanes for distribution and purchases of much needed relief goods.
I will thank you in advance for participation in this endeavor, as you will have touched the lives who are affected by these devastating weather disturbances. We are bracing for the worst, and we are praying that we will come out of it unscathed.
The personal chef has been bombarded with images on news reports of the plight of victims of the recent storm that ravaged Northern Luzon in the Philippines. As of last report, there have been more than 900 fatalities, around 40 missing and around 35,000 displaced evacuees. These evacuees, which include children and the infirmed, are in much needed food, potable water and toiletries. Funny how this is all going on while Mikey decides to go shopping for liquor. Tsk tsk. With some form of sensitivity, I decided not to upload any photos as the damage caused by the storm is bad enough.
Donations are welcome at this blog to help the victims caught in this devastating storm. It will be used for much needed supplies and possible assistance in rebuilding the communities in the affected areas. You can email me your pledges or, for international donations, use of the secure Paypal account. You may be anonymous or leave your name for proper acknowledgement. Either way, no matter how small, even a prayer, will be much appreciated by families and communities who have so little left.
P.S. The Paypal Button will only be available for the duration of the calamity.
- If it were on a restaurant menu, it would be described as 'Penne pasta topped with creamy bechamel sauce with fresh herb and spices with lovely piquante cheese and served with moist garlic bread'
- I would gladly pay good money for this dish
- The penne pasta was at the perfect al dente level
- The tomato based sauce is rich and vibrant, with an rabies inducing aroma that wafted throughout the house
- The ground beef was lean and had a great texture
- The cheese after baking was really gooey on the inside, but crisp and toasty on the outside
- Garlic bread was made with a crunchy on the outside soft as clouds on the inside baguette, moist throughout with the pungent taste of garlic
- Seasonings and herbs, unbeknownst to me, were complimentary to the dish
- This dish should be in a cookbook
- This dish should be published on the web
- Jamie Oliver got nothing on this dish over Rossana
- Chop fine 20g bacon strips finely.
- In a stock pot, melt half of the butter over medium heat. Add bacon and stir for about 1-2 minutes.
- Add in onions, shallots and celery stalk. Stir to cook until transparent. Do not allow to color.
- Add 3/4 of the green peas, and cook for 2-3 minutes.
- Pour in stock. Bring to boil, then lower heat to simmer for 8 minutes. Add rosemary.
- Remove from heat. Let cool for 5 minutes. Pass soup through a blender, and puree.
- Pass through a fine strainer into a new stock pot.
- Bring back to a simmer. Add salt and pepper to taste.
- In the meantime, line a baking sheet with aluminum foil. Lay strips in tight circular formation individually as flat as possible.
- Place another foil on top and press flat. Add a cast iron pan or any other oven-proof heavy object on top to stay flat. Pop in hot oven for about 10 minutes.
- Remove from oven and let cool. Peel off now crisp cricular strips.
- In another sautee pan, sautee remaining green peas and shallots for 2 minutes.
- Mound sauteed peas in soup plates. Prop one crisp bacon upright ineach bowl.
- Add butter and cream to the soup. Stir to distibute evenly. I use a handblender to add a little foam. Taste, tast, taste.
- Carefully ladle soup into bowl. Serve immediately.