Micro Blog: Something to Think About By Chef Antonio Alano

Professionalism and humility go a long way. It is the way that we carry ourselves in and out of our kitchens, whether it is at school, home, or at work. Sometimes being professional and humble are the qualities that allow us to reach that next promotion.

According to the Merriam-Webster dictionary, professionalism is defined as the conduct, aims, or qualities that characterize or mark a profession or the skill, good judgment, and polite behavior that is expected from a person who is trained to do a job well. Humility is defined as the quality or state of not thinking you are better than other people, the quality or state of being humble, or not being too proud. Two simple words and philosophies that absolutely go hand in hand in the kitchens today,especially with all the exposure from the media and the internet. Being professional and humble become a way of life for restaurants
and their employees.

Micro-Blog: Sheba Andrews

Since my last blog, I have experienced a number of great things. Some of those highlights include a term of learning culinary skills with Chef Gephart, learning to create specialty cakes with Chef Stolfo, and being nominated as the pastry Student of the Term.   I must say that being here at TCA has been wonderful thus far.

When I decided to write the blog for this week, I wondered what I could address. My life has recently been full of ups and downs. One day, a fellow “cupcake” said, “Sheba, you always smile. I’ve never seen you get upset or down.” That statement made me feel really good inside. I have to admit that I certainly have days when I am frustrated, sad and stressed; however, I try my best not to allow anything to get me down.  There were numerous points that I would like to blog about, but the analogy that follows truly tops the cake. I hope that you enjoy it as much as I did.

There was a family that would take road trips during the summer. The mother would always clean the refrigerator before leaving and throw away all of the food. Her young son could not understand why his mother would do this. He felt that the food should be just fine until the family returned. One day he decided to ask his mother why she would throw away everything in the refrigerator before their trip. His mother simply replied, “If I don’t and one thing goes bad, it’ll stink up the whole house.”

I had an “ah-ha” moment when I heard this story.  When someone/thing hurts us, we often keep that pain inside of our hearts. The pain/hurt/sadness simply sits there spoiling our whole body and stinking up our disposition. You may be a wonderful person, but no one will be able smell the goodness of you due to the stench from the pain that you are carrying around. We must learn to forgive, let go and clean out our refrigerator!

Fermenting My Future,

Sheba Andrews

Micro Blog: Barbara Hicks

    After dropping out of school at a very young age, returning to school was one of the best decisions I have made in my short, but complex life. Growing up I thought that I could not be taught like my peers.

    On December 8, 2007, I attended Wake Technical Community College to earn my G.E.D and further my education. I realized that I could learn and be taught like everyone else. I understood the teaching methods and learned just like my class mates. To my surprise, I enjoyed it a great deal. After walking across the stage to receive my diploma, I wanted to learn more and more. That being said, I applied to a local College. I felt that I could do anything I put my mind to. It was a huge campus with tons of students. The first semester I was really excited. My grades were not the best but I was passing my classes. The second semester was not that great. My classes got harder and I needed more help than other students. Most of the time I would try to get extra help from my instructors, but unfortunately they had a schedule to keep. Trying to make appointments to see different professors’ became too much for my schedule.

    My G.P.A. began to drop slowly. Being that I have three children and a husband, it was impossible to rearrange my schedule to meet with instructors on their most convenient time. To avoid getting kicked out, I just decided not to register for any more classes. I thought that it was the end of my education in Culinary Arts.

     On a beautiful April the thirteenth, (my oldest son’s birthday), we were listening to the radio, (ninety seven point five), I heard a advertisement for a new school being built in North Carolina called The Chef’s Academy. I told my son to write down the number. While I was driving I called the number that he wrote down. A very polite lady answered by the name of Ashley Hanslits. She invited me to come in for a meeting. After making an appointment with her, I came in the following Tuesday. To say the least, it made all my dreams come true. She immediately made me feel like this is where I belonged if I love to cook and wanted this as a profession.

    The Chef’s Academy of North Carolina is amazing to say the least. Everything is “hands on.” The instructors and staff are there for me whenever I need them. My chefs are ready to answer all my question at all times. All the staff members will go the extra mile to help me get the answers to whatever question I might have.

    I have never felt more confident at school in my life. I have the drive, the motivation, the inspiration to be the best in my field. That comes from my adoring children and loving husband who demand the best from me. The staff, the chefs, and instructors are awesome. I am blessed and honored to be a part of The Chef’s Academy of Morrisville, North Carolina.

                                                                                               

Sincerely, Barbara Hicks

Micro-Blog from Nii Okine

On the beautiful fall morning of October 9, staff and students from The Chef’s Academy (TCA), participated in The Walk for Hope event sponsored by The Angus Barn. This annual event raises community awareness and monetary funding for treatment for mental illness, post traumatic stress disorder, Alzheimer’s disease, and dementia. The city of Raleigh was out in full force with 3,000 walkers and runners in attendance. TCA contributed by lending a helping hand as volunteers with some of the prep and kitchen work. Our team cooked around 5,000 hamburgers to help feed the hungry mass of people who came to support this cause. The Chef’s Academy is grateful for the opportunity to be a part of this annual event, and we hope to have an even larger school presence next year.

Nii Okine
The Chef's Academy North Carolina Culinary Student

Julie & Julia AND Jokima!

Greetings Readers!

I am so glad my name begins with a “J” and I fit right in to the Julia Child and Julie Powell mix! “Julie & Julia” is the name of a movie out right now about the life of French chef Julia Child and her biggest fan Julie Powell. Well, move over Julie, because I am a fan too!

While, I still consider myself to be very young (don’t laugh) I do remember the pioneer Julia Child and her cooking shows that aired in millions of homes across the world. I don’t recall my mother ever preparing anything from any of Julia’s cookbooks (it had something to do with the non-adventurous palate of my meat and potatoes loving father) but I do remember Julia’s television show playing in the background. My brother and I would mimic her quirky voice and I still do today! I do so to gain the attention of my nephews and niece during meal time. “Today, Auntie Jody will prepare a gourmet peanut butter & jelly sandwich a la mode!” Instantly, I am a hit among the little ones. It gets them to at least try what I put on their plate. And no, I do not feed children sandwiches with ice cream!  Really, what kind of Aunt do you think I am?

Julia’s story is an inspiring one that proves that passion pays. She was a housewife searching for something to do to keep her busy. She tried a myriad of things including hat making when she realized she truly enjoyed eating. Me too Julia! This passion for food translated into her taking cooking lessons, writing a book, and eventually starring in her own television show. Keep in mind all of this took place during a time when women weren’t prevalent in the professional culinary arena. For me, she was the very first female Chef that I recognized, identified with, and admired. Many say that she was a woman before her time rather I believe she was RIGHT ON TIME . . .

I remember my senior year in high school going up before a board of military and community officers in JROTC. I was competing for the highest rank in my city – Brigade Commander! I was asked many questions on what I would bring to the student role, my views on societal issues, and what I felt about being a role model. My favorite question was “If placed in this position, what would I do first?” Believe it or not, I thought of Julia Child and how she was a leader in a male dominated environment as was JROTC. “What would Julia say?” I thought to myself. I glanced over to the award table and saw the very large trophy that would be presented to the elected Brigade Commander and it had a male figure on it dressed in a military uniform as if it were already determined that a male student would walk away with the award. So, my response was that my first task as Brigade Commander would be to implement a gender neutral award system. Thanks Julia for being my inspiration! I went home with my man (the award that is) and taped a photo of me over him.

Although, Mrs. Child is no longer with us, we still think of her . . . if you Google one of her signature dishes Boeuf Bourguignon, her recipe from her first book Mastering the Art of French Cooking is still the first to come up on your screen. Yes, many have tried to duplicate, revise and tweak this dish; but, I hear that Julia’s still reigns supreme! Perhaps I’ll try it. Hmmm . . . I will! Before the end of this year, I will attempt to prepare Julia Child’s recipe for Boeuf Bourguignon! I’ll tell my guests to eat at their own risk AND I’ll keep you posted readers on how things go. Wish me luck!

For now, check out the movie Julie & Julia if you get a chance!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/
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“We Change Lives, One Student at a Time!"

2009 Taste of Elegance

Tuesday January 27th marked the 2009 Indiana Pork Producer's annual "Taste of Elegance" premier Chef's competition held at the Indiana Roof Ballroom downtown Indianapolis. The event, hosted by Indiana Pork-in partnership with the Indiana Soybean Alliance, Indiana Corn Marketing Council and Indiana Farm Bureau-is a culinary event designed to inspire innovative and exciting ways to menu pork. This years "Taste of Elegance" had eleven competing chef's from across Indiana all vying for the “CHEF PAR EXCELLENCE” award and a chance to compete as Indiana's representative at the National Taste of Elegance competition to be held in Baltimore, Maryland slated in June of 2009.
The Chef's Academy had Two of our Chef Instructor's, Chef Jeffrey Bane and Chef Jason Anderson, competing in the competition along with our career serviced director, Joshua Horrigan. Chef Jeffrey Bane was representing The Chef's Academy, while Chef Jason Anderson was representing Dunaway's, and Mr. Horigan was representing Green Gourmet LLC. The Chef's Academy also was proud to have our Dean Chef Tony Hanslits and Chef Instructor Brandon Hamilton (“Taste of Elegance" 2008 winner) participating on the panel of judges for the evening.
The evening also gave a number of The Chef's Academy's student the opportunity to assist our Chef's in the competetion, enabling them to experience a top culinary competition. Chef Jeffrey Bane took home a couple of awards for the evening. For his showmanship display Chef Bane won the People’s Choice Award-Best Display, as well as, Superior Chef Award 2nd Place finisher for his Butter Scotch Pork. Chef Bane won the People's Choice-Best Display, most likely by a landslide, as it contained a self created Ice Carving that accompanied his dish on display. Chef Bane was pleased to add his second straight Superior Chef Award, as he also placed 2nd place in the 2008 "Taste of Elegance".
Chef Ryan Nelson from The Oceanaire Seafood Room took home top honors on the night winning “CHEF PAR EXCELLENCE”. Ryan will be competing in the National "Taste of Elegance" being held in June. The Chef's Academy extends congratulations to Chef Nelson and all competing Chef's in this years "Taste of Elegance".
Unfortunately Chef Jason Anderson and Mr. Horrigan did not place in the top three for the event, but they both deserve many kudos to their hard work and savory dishes. Chef Anderson prepared a delictible rendition of Pork & Beans. Mr. Joshua Horrigan prepared Braised Pork Shoulder with Tomatillo & Ancho Chili Sauce that toyed with the taste buds.
The Chef's Academy is proud to have each of our participants in the 2009 "Taste of Elegance" and we look forward to future competitions our Chef's will undoubtadly compete in and anticipate their future accomplishments.

New Year, New Happenings at The Chef's Academy

The Chef's Academy wishes everyone a Happy New Year, and we hope all the best in your lives in 2009. Through the holidays we missed keeping everyone up to date on what was taking place with us, so in this issue of The Chef's Academy happenings we'll do our best to bring you up to speed. Through hosting holiday parties, student club meetings, and community classes everyone had a busy break here at The Chef's Academy.
In the waning days of December Chef Trinosky held a Garde Manger class for a group of students wanting to learn more about the artistry of fruit and vegetable carving. Chef Trinosky went over a lot of basic techniques for students to start learning the basics of carving, and after a brief lecture and demonstration, students had the opportunity to try their hand and start learning a new skill set. In the short amount of time working there were some very intricate designs students came up with and they all enjoyed the day.
While students were out on Christmas break, we also had time to get some house keeping taken care of and the floors were polished and a great deal of painting was done to touch up areas that had lost their luster. Now the building is back to looking sharp!
Once classes resumed back after New Year's there has been a lot happening from corporate team building functions, to catering events that Chef's and students have been working on. We also resumed our Community Classes.
Our community classes take place every other Saturday and they are a great opportunity for people who are wanting to learn new skills in the kitchen. Chef Jason Anderson along with Chef Robert Frye hosted our latest community class and they took patrons through a 4 hour course on learning Japanese foods. The class focused on Sushi, Hibachi, and noodles with approximately 20 people in the class. Everyone enjoyed the day and you can see some of the creations of the day on our Facebook page. Our community classes provide the kitchen novice with skills needed to cook new foods in their own kitchens. From learning basic knife skills, to cuisine from around the world, our Chef's take pride in helping you become more skilled in a kitchen. The community classes are a great idea for a gift to give that person who really enjoys cooking, and have been proven to be a great date that is definitely not the "norm". To find more information on our community classes click here. The Spring class listings will be updated soon!
Our student clubs are getting more organized and updates on the clubs and their meetings will be updated as more information becomes available. Look forward to hearing more about our Student Activities Club, Student Ice Carving Club, Student Craft Beer Brewing Club, Student Molecular Gastronomy Club, and other student events taking place at The Chef's Academy.
Stay tuned to other happenings taking place at The Chef's Academy in the near future as well. Towards the end of January we have Chef Instructors that will be participating in The Indiana Pork Producer's Taste of Excellence culinary competition. February will bring more club meetings, as well as our Open House Friday February 6th, starting at 1:00pm. February 20th we will be hosting a Chili competition. Updates will be provided as these events near.