Julia Child's Mastering the Art of French Cooking

Julia Child's 

Mastering the Art of French Cooking (2 Volume Set)

Stellar chef lineup at the 15th World Gourmet Summit in Singapore

Stellar chef lineup at the 15th World Gourmet Summit in Singapore | Pinoy Food & Other Cuisine :: Food PhotoBlog and Events: "- Sent using Google Toolbar"

Featured Chef: Heny Sison

This person has greatly inspired me to reinvent myself....to pursue cooking and baking. I remember how I would religiously watch her Sunday cooking show at then Channel 13, paper and pen ready soI can quickly catch her recipes. She showed so much passion and dedication, that these two things can make learning easy and enjoyable. Thanks a million Chef Heny! I wish I could thank you even more.  Hope to see you in one of your classes and follow in your footsteps as the best cake decorator....InshaAllah....

Photo Courtesy of Pinoy Achievers Blog

Chef Heny Sison

Learn more about the popular creator of beautiful cakes
By: Mabel David Pilar

While she is known for her beautiful wedding cakes, Heny Sison has accomplished so much more in her twenty-plus years of culinary experience. On top of establishing the Heny Sison Culinary School, she’s earned the distinction of Certified Culinarian from the American Culinary Federation and has achieved the elite status of Pro Chef Level 1 under the Culinary Institute of America. She has also lent her name and expertise as a food consultant, stylist, demonstrator and product endorser to some leading food brands. And to think she only started selling her baked goods from her home to augment her income.
From her mother, Heny learned the rudiments of cooking and baking early on. When she started working, she began accepting orders for wedding and birthday cakes, and sold sylvannas and fruit cakes from her house. On her free time, she enrolled at various schools for baking and cooking classes. Eventually, she started teaching baking lessons herself. When she got married in 1987, she went to the United States and took classes at the Wilton School of Cake Decorating and Confectionary. When she came back to the Philippines, Heny pursued her passion fulltime and established the Heny Sison School of Cake Decorating and Baking. But she wasn’t one to be contented “what is good enough.”

Heny continued to hone her craft by studying in some of the world’s best culinary institutions and being mentored by some of the respected names in the field—including Sylvia Reynoso Gala, Bo Friberg, Hinnerk Von Bargen, and Wesley Wilton, among others. She also went beyond being an expert in pastries and baking; studying different cuisines in different countries and learning about every aspect of the culinary world.

It’s not surprising then that the Heny Sison School of Cake Decorating and Baking would also expand its expertise and be known as the Heny Sison Culinary School, with Heny as the lead chef instructor handling some of the cooking classes. Recently, she’s been traveling all over the Philippines to search for certain foods she can adapt in her kitchen. “We must always strive to improve and perfect our craft," she says. "To always try new things, travel, explore, and learn different techniques.”

Recipes by Yummy magazine online | Yummy.ph - the Philippine online recipe database | Yummy.ph - the Philippine online recipe database

Many thanks to Yummy.com!

Related Articles:
http://filipinoachievers.wordpress.com/2010/07/13/heny-sison-masterbaker/
You may alsovisit her website:
http://www.henysison.com/

7 Ways to Become a Successful Chef | Panlasang Pinoy

7 Ways to Become a Successful Chef | Panlasang Pinoy

Culinary Arts Programs are designed to train individuals who are interested in having Culinary Arts Jobs. These programs prepare aspiring chefs to be familiar with their line of work and provide skills necessary for their career.

Although it is an advantage to enroll in Culinary Arts Schools to become a chef, there are still ways where an individual can be one without enrolling in Culinary Arts Programs. Working as an apprentice in reputable restaurants and enrolling in short courses on professional cooking offered by Culinary Arts Institutes can be stepping stones.

Education and experience are essential factors to help and individual become a chef, but there is one important quality that can help all aspiring chefs to be successful in their career: it is the passion for food.

Here are some ways to become a successful chef:
1. Have a passion for food

The best motivation is passion. Being passionate in what you do simply means loving what you are doing. As the popular saying goes “Choose a job you love, and you will never have to work a day in your life”. Having a passion for food is the greatest quality of a successful chef.
2. Spend time in the kitchen

Spending some time in the kitchen means cooking meals more often than the usual. Try to be the official cook of the family. Get to know kitchen tools, equipments, and basic food preparation. This builds self confidence and can make you feel comfortable when working in other kitchens.
3. Get a Culinary Arts Job

Experience is important in every job. Getting a Culinary Arts Job will improve your cooking skills and will provide the experience needed in your journey towards being a chef. It is important to start at the bottom and master some skills. These skills will add value to yourself which you can leverage on as you climb the career ladder.
4. Attend Culinary Arts Schools

The most recommended approach is to get a formal education by enrolling in Culinary Arts Schools. There are several schools in Culinary Arts offering different Culinary Arts Programs suited your preference. Having a formal education will not only improve your cooking skills, it will also provide other skills necessary in the Culinary Arts Industry, such as menu planning, purchasing, and food service operation. Having a degree in Culinary Arts will also make it easier for you to land in Culinary Arts Jobs.
5. Get familiar with the industry

The Culinary Arts Industry is not limited to cooking alone. There are a lot more things to know; things that can be of valuable importance as you progress in your career. Try to know more about the industry; understand how restaurant businesses work; get ideas on how to operate a catering business.
6. Hone your skills

Even the sharpest knife needs to be honed to maintain its condition. Honing your skills means to perform over and over until you master them. Practice, practice, practice!
7. Persevere and be patient

A chef’s job is stressful and challenging. It requires long hours of work (sometimes with only short breaks) doing both physical and mental tasks. Patience is a must if you want to stick to your career. Expect stress and issues everyday, but do something about it. Persevere amidst the challenges. Never give up and continue to grow.

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Many thanks PanlasangPinoy.com!!!!

Look at our GQ Chef of the Year!

Curtis Stone - Chef of the Year

We are so proud of you! 

More success....and more inspirations....Cheers!!!!

Click link to see more on....
Winners | 2010 GQ Men of the Year Awards
Winners | 2010 GQ Men of the Year Awards: "- Sent using Google Toolbar"

A Recipe From the Chef: Thomas Keller's Chocolate Chip Cookies - Los Angeles Restaurants and Dining - Squid Ink

A Recipe From the Chef: Thomas Keller's Chocolate Chip Cookies - Los Angeles Restaurants and Dining - Squid Ink

Chocolate chip cookies
Note: From Ad Hoc At Home, by Thomas Keller with Dave Cruz, along with Susie Heller, Michael Ruhlman and Amy Vogler. Keller notes that after you chop the chocolate, sift it to remove any tiny fragments to give the cookies a cleaner look. If you like softer cookies, don't underbake them, just mist them with water before baking.
Makes: About 30 3-inch cookies.

2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
5 ounces 55% chocolate, cut into chip-sized pieces (about 1 1/4 cups)
5 ounces 70 to 72% chocolate, cut into chip-sized pieces (about 1 1/4 cups)
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs

1. Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 350°F. Line two baking sheets with Silpats or parchment paper.

2. Sift the flour and baking soda into a medium bowl. Stir in the salt.

3. Put the chips in a fine-mesh basket strainer and shake to remove any chocolate 'dust' (small fragments).

4. In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate.

5. Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for up to 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)


Thanks to LAWeekly Blogs!
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Filipino cooking has yet to become mainstream - latimes.com

Filipino cooking has yet to become mainstream - latimes.com: "- Sent using Google Toolbar"