Ask-A-Chef

Spring has Spring?

2008-03-24T11:52:00.000-07:00

Hello and Happy Easter Everyone!

I do believe Spring (finally) is on its way! When I started this blog, I didn't realize it was going to be a "seasonal" posting, but since the beginning of the year, I have been traveling or working non-stop. As with all chefs, there is just so much to do, and so little time!

I wish that the responses to the blogs were automatically posted on this page, because in my absence, Andy Potter left a comment / response with some good information about "assembly kitchens" that was directly related to the information that I posted in December. Andy said; “There are about 1400 “meal assembly kitchens” in the USA, and another 60 or so across the rest of the world. To find one in your area, you can search by city or zip at, www.mealassembly.net . I am continuing my research into this developing report and there will be more to follow soon. Thank You, Andy!

In hindsight, there has been so much happening since the first of the year, it’s no wonder I haven't posted here in almost three months. Part of my absence was due to our trip out to North Carolina, to see my new baby Granddaughter. Thank you Tim and Bonnie, for making this such a pleasant and memorable occasion. However difficult, I will refrain from posting any “baby pictures” here!

More recently, I just returned from Las Vegas, Nevada where I attended the "Catersource 2008" convention. It was HUGE and there were over 1,000 vendors, with every imaginable (some you never imagined) type of product that could be used by a catering service. To make it even more overwhelming (and quite frankly, a lot more confusing) they decided to have the “National Restaurant Food and Beverage Show” on the same weekend, in the same complex, at the convention center. With both shows going on simultaneously, it could have easily taken me two full days just to see all of the products on display! The “theme” for the convention, “Innovation and Inspiration” was very evident and there were so many new products that have come on line, that I had a sense of renewed enthusiasm in every facet of the industry. Even some of the old mainstays of the event brought out something that was fresh for 2008. From software for event planners, to service-ware equipment designs for buffet setups, to portable “inflatable” pavilions, this truly was an awesome show!

One of the highlights for me, was the new liquified “pastel colored” chocolates for the chocolate fountains, (just in time for Easter) that have become so popular at weddings and receptions. The multi-colored pink, blue, orange and green chocolate fountain displays, were quite spectacular! Also, on a more practical note, there was a company called Spandex USA, that has delved into the covering of EVERYTHING you have ever seen at a reception, party or event. They cover chairs, tables, stages, buffet service wares, etc... and it all can be custom colored or party theme oriented. Some of the notable table covers were designed to look like a football field for the buffet, or like a basketball for the round tables. One of their products (that I bought) was designed to fit around those old 5 gallon Gater-aide type drink dispensers. These neutral colored covers make those bright orange containers “presentable” on any beverage station. The have a card holder sewed in on the front of them, to display the type of beverage you are dispensing and they are a stain resistant, washable material that should last as long as the container does. Some of this stuff you just have to see for yourself. So, if you visit their web-site at; www.SpandexUsa.com, you can see their “Flying Tables” video and preview their products.

The portable equipment for on site BBQ’s and pig roasts was amazing. These units are basically fully equipped kitchens on wheels. Some of them were designed for cooking for several hundred people, with the capacity to slow-cook 8 whole hogs, or two whole sides of beef! Can you just imagine “Cookie” pulling up to a trail drive with one of these? One of the more original ones, was designed to look like a old train locomotive! This authentic looking train engine, had a caboose (for your fire wood) complete with a bell, steam whistle and smoke stack. It looked just like one of those “kiddy trains” you see at the amusement park. I had visions of this unit stopping traffic with it attached to the back of my catering van. The attention you would get would be worth the money spent just for the adverting dollar alone!

While I was in Las Vegas, I had the opportunity to go over to Sam’s Town and check out the happenings at the APPCA conference. I want to give a shout-out to Candy Wallace, who is the Director of the American Personal & Private Chefs Association. The APPCA was represented also at the Catersource 2008 event and they were having their annual conference in Las Vegas, to coincide with the trade show. It was such a success, they are talking about doing it there again next year. There was nonstop activity at the APPCA booth during the show and that tells me that there is still a tremendous amount of interest in the Personal Chef business. It goes without saying, that APPCA has established itself as the premier accrediting authority for personal and private chefs through-out the industry. “Thank You” Candy, for being so gracious and you always make it a pleasure. It’s greatly due to your efforts that I’m proud to say, “ I’m a member of the APPCA”!

Once again, Happy Easter!
Chef Bill

Happy Holidays to Everyone!

2007-12-25T18:29:00.000-08:00

Hello to "Everyone" and I hope this finds all of you having a wonderful and joyous Holiday Season. There are so many reasons to be thankful, but for me especially this year, because we are celebrating the birth of a new baby Granddaughter! For the last couple of weeks, my friends have all been calling me "Grandpa", so I'm starting to get used to the idea! Thanks everyone for all of your kind words and support!

Does anyone have a food-hang-over? After the traditional ten-course Christmas turkey and ham dinner, along with the pumpkin, fruit and cream pies, it's no wonder we don't go out on Christmas night, it's because we can't get up to walk! I cooked Christmas diner for a family with about 20 guests and it was fun. It can be a lot of work for one guy, but never the less, it's always a learning experience! Thank you Brad, Tom and Gloria Stewart, for inviting me to spend the evening with all of you and it was a privilege serving your family Christmas dinner!

Talking about food, I wanted to give the "gift of food" to my closest relatives this year, so I sent my Parents and my Daughter, pre-paid "gift cards" for a nation wide food franchise called, "Dream Dinners." This company, is one of the new "assembly kitchens" that are sprouting up all over the U.S. and in my opinion, have filled a niche' market where the individual family can reduce the amount of time, preparation and labor required to have nightly meals at home.

Since this new and thriving industry has appeared on the market, there have been all kinds of styles for these services. Some of these companies promote themselves as cooking-schools. Others, offer wine and cheese tastings, while you listen to classical music and "assemble" your Chicken Cordon Blu'. While others stores are configured to give more of a home-made meal approach, where you can get a (six-serving) quantity of food that represent a fair and reasonable price compared to the actual cost of the groceries. In either case, these make-a-meal assembly kitchens, represent a formidable form of direct competition to my business as a Personal and Private Chef. The personal chef "tag line" is, "So that the individual or family can reduce the amount of time, preparation and labor required to have meals made for them at home." * That line absolutely describes the service of both industries.

If you thought I was thinking about how my Daughter, (with the new baby and all) might enjoy having the relief of meals prepared for a few weeks, it's true. But, my real motive is to let my family members try out the make-a-meal service, then develop an unbiased opinion about the meals, the process and the overall quality of the experience. As this develops, I will be able to impart their experiences with all of you.

At some point, I could see an alliance between the personal chef and the make-a-meal industry, in order to offer a more rounded offering of services. For example, personal chefs "on call" from meal assembly kitchens may be another point of sales. Another option is for a client who may not physically be able to go to the assembly kitchen. I have a visual of a Mother of four, taking all the kids into the assembly kitchen with them, YIKES! I am very curious as to how this will effect the food service industry on the whole. It's impact could be felt at restaurants, fast food establishments, pizza delivery and yes personal chefs around the nation. More to follow........

For all of you who have read this far, you deserve the answer to the "Creases in the Chef's Hat" trivia question. Q; "Why does a chefs hat have 100 folds or creases in it's shape?"
Some time in the late 1800's, the traditional "French Chef's" hat, (also referred to as a "touge") all had to be creased with 100 folds in them, to represent the 100 methods of cooking an egg! That was a chefs required knowledge and one of the signs of the being "real" Escoffier Chef. The first image that comes to mind when someone says "chef" has always been the tall, pristine white, hat.

As a side note; The actual chefs hat tradition was created by Napoleon during the French Revolutionary War. When they say, "An Army travels on it's stomach," they were deadly serious. So with that in mind, the soldiers fighting against Napoleon and their snipers, began shooting all of the cooks that were preparing the meals for Napoleon's Army! As a last ditch effort to appease his starving troops, Napoleon decide to put "Popes hats" on all of his cooks in order to fool the opposition forces into thinking that these were actually "clergy men." Seeing these "holy men" moving around amongst the ranks after a battle was not that uncommon and after all, no God fearing Frenchmen had ever shot a priest. It worked and he was right, they stopped shooting all the cooks. Napoleon was able to feed his troops and the tall hat stuck and rest is history!

Thanks for stopping by and I see I have a comment to respond to about meringue. I hope this question wasn't before the Christmas dinner..?
Your Personal Chef,
Bill

Welcome Message

2007-12-04T20:58:00.000-08:00

Hello and welcome to Ask-A-Chef blog spot.

It is my intention to use this space, to answer questions from anyone concerning a food topic. Also, I would like to talk about food news and facts. In culinary school, they called me the "FOOD GEEK"! In hindsight, it was probably fairly accurate, because I have a lot of useless knowledge when it comes to food! Why does the chef have 100 creases in his hat? I actually know the answer to that... if you wana know the answer, check back later.

Moreover, I would like to provide a general forum for discussion about local (Northern Colorado) trends, markets, restaurants and cultural events, that involve the food service industry on the whole.

Thank's to Liz Mofka, the President of Menusfirst.com, we have a starting place. (There is a link provided at the bottom of this page that will take you to the www.menusfirst.com website) There you will find a virtual "horn o' plenty" full of information, where Liz has provided us with a listing of restaurants, caterers and personal chefs, here in Colorado. Also, she has provided us with links on her website, to current information about farmers markets, culinary classes, food service vendors, just to name a few. There is so much information about Colorado food and dining there, that I can get most of the topics for this blog from her website alone! So please, take a moment and go there and take a look for yourself.

As a side note, there is a link to my website, http://www.billofarepcs.com/ at the bottom of this page, that Liz created for me too! Thank You Liz, for all of your hard work and support!

As your personal chef, let me welcome you again.
Chef Bill