Micro Blog: “Why Understanding Wine Matters to a Chef ” Mary Margaret McCamic

It’s easy to come to culinary school and focus on only one thing: food. So where does wine come in, and why does it matter? 

Wine, like food, is all about balance. A lemon bar is filled with sugar, but the lemon’s acidity makes it less cloying. A too bitter radicchio salad can be brought back to life with a little bit of honey. Evaluating wine is very similar - a truly great wine isn't defined by how sweet or dry it is, by how much alcohol it contains, by its acidity level, or by how fruity it is or isn't  It is how these components work together that really matters. This is balance.

Ultimately, wine becomes like an ingredient in a dish; a great chef must consider what wines will best partner with his or her cuisine. It seems only logical that the person creating the food should also be able to talk about how this final ingredient – wine – can enhance the meal. A restaurant that depends on spicy ingredients
could benefit from a wine by the glass with a little residual sugar. The sugar can soften heat and allow your palate to enjoy the other flavors. A crème brulée is even more delicious when sipping a glass of tawny port because it complements the caramelized sugar. Separately, great wine and food can be incredible. Imagine what can happen they work together.

Mary Margaret McCamic, DWS

Micro Blog: Wine for Thought by Mary Margaret McCamic

When the weather warms up and the grill comes out, I reach for a certain category of wine without thinking twice: rosé. I drink it all year-round, of course, but I’m often surprised when others don’t share in my enthusiasm; I hope the pleas that follow can convince readers that rosé is a genre of wine they must try.

Let me first address the gentlemen, and let me be clear: there’s nothing more charming than a man holding a glass of rosé. It tells onlookers two things: one, you don’t buy into the ridiculous stereotype that only ladies drink pink wines, and two, you might actually know something about wine. Because people who truly understand wine know that rose is as diverse and serious a category of wine as white, red, or sparkling, and it includes so much more than White Zinfandel.

I broaden my address to both ladies and gentlemen now, and I politely ask you all to forget the rumors you’ve heard about rosé always being sweet. We can thank the aforementioned White Zinfandel (a known trouble-maker) for that nasty reputation, a wine so popular in its sticky sweetness that it has masked the truth that rosé can be-gasp-bone dry. Such dry examples might include those from France’s Provence, where locals drink their pale, salmon-colored rosé wines like water. Notes of mineral and tangy, tart cranberry can dance on your tongue, and such styles are the perfect accompaniment to fresh, chilled seafood, like shrimp.

If you aren’t afraid of a bit more color in your pink wine, might I suggest trying styles from Argentina or Chile? Here, grapes like Malbec and Syrah shine with their supple red fruits and soft spices. They are fruity not sweet-and the perfect companion for burgers fresh off the grill or foods with a little heath. Have I tempted you enough? 

Shall I goon? I could, but alas, a glass of rosé is waiting-where’s yours?

Mary Margaret McCamic, DWS

Micro Blog: Kelsey Monahan

My sister and I are extremely close in many ways. We are only 15 months apart in age, actually choose to hang out with each other, and have both found the loves of our lives. I think we look nothing alike, but many people say that they can tell that we are sisters. It wasn’t that long ago when we couldn’t even stand being in the same room. We fought constantly, I’m talking knock down drag out fighting. Despite it all I love her dearly and don’t know what I would do without her. I come from a family that loves to cook, and while it appears that I inherited the “good at cooking” gene, it totally skipped over my sister. We are talking like couldn’t figure out how to make frozen orange juice. Her culinary expertise covers boxed mac and cheese, hot pockets, and frozen pizza. Despite the messing up of pasta-roni, forgetting to put milk in the corn chowder, not being able to make frozen orange juice without calling mom; she has begun trying to be more of a little Susie home maker for her beau. Because of this, for Christmas, my family and I have decided to get her many “gag gifts” this year. From a step by step Anyone Can Cook book, complete with pictures and video, to wooden spoons and rubber spatulas. Just to cover our bases, we also got her beau a first aid kit and some tums. With all of this, it promises to be an entertaining Christmas and interesting attempts of cooking by my sister.

Happy Holidays!

Kelsey

Micro Blog: Chris Daniels

My blog for this week is not food oriented, but more directed to the great support from all of the faculty and staff at TCA. Recently, I had a family situation that I needed to be a part of. Not knowing the reaction I would get, I was a little nervous to ask my Chefs for help. I sat down with the Dean and told him about my situation and what my schedule was going to be. Not knowing ahead of time how many classes I might have needed to miss or assignments I would not be present for, I was concerned about my education at TCA. After sitting down with many faculty members, we were able to come up with an action plan to keep me on track in a time of need. I want all of my classmates and future students to know that the TCA faculty and staff do have hearts. In the future, instead of missing classes and putting your education in jeopardy, talk to someone first to see if there is something you can do to help your situation. TCA was MORE than accommodating to my situation for which myself and my family are grateful for. This is just another part of The Chefs Academy that reassures me that I made a great decision to continue my education and career goals at this school. All in all, anytime a serious situation comes up in your life, reach out to the faculty. It can make a world of differences.

-Chris Daniels

Micro Blog: Rico Hawkins

Today is a day of thanks no matter what you don’t have you should be thankful for what you have. As a parent and a full time student and a person that has to work to survive thank GOD for life. The same things that make you smile will make you cry. I love cooking I love going to school I love spending time with my family but I miss my kid’s my son & daughter so my day of thanks was not all it could have been. I say this to you so you can learn from my pain. As we try to learn and go on with our lives thing’s will distract us people will tell us we can’t do it even your friend’s will try to stop you. Some will talk about you behind your back and to your face (We call them haters). Never I mean never let them steal your joy .For when you finish the GOLRY will be yours everything you went through will have been worth the pain and you have now WON even the haters will say I knew you could do it. Could do and would do are two different things. Only the people that care about you, want to see you, me, we, us succeed. Now that we are finish I can spend time with my kids and give thanks that you could learn from my pain. The same thing that makes you cry can make you smile.

Rico Hawkins