Chefs Speak Out: Head-to-Tail Eating and a Monte Cristo Sandwich
By John Paul Khoury, CCC, www.preferredmeats.com, www.preferredmeatsblog.com
An interview with Mark Liberman, chef/owner of Black Sheep Butchery, Sacramento.
Mark Liberman, a well-seasoned Sacramento, Calif., native, has worked in some of the top kitchens in America, if not the world, for such chefs as Joël Robuchon, Daniel Boulud and Roland Passot. Liberman has also competed in the semi-finals of the prestigious Bocuse d'Or. He has, curiously enough, returned to Sacramento and opened his own business. What brought Liberman back home, and what's his story?
Here's the scoop:
What drew you to the industry and why become a chef?
My initial draw into the restaurant/hospitality industry began when I was relatively young; growing up with both of my parents cooking at home and watching lots of PBS cooking shows is what drew me in. But when I got my first job as an apprentice at 15, I was hooked even before I ever worked on a line. Every day is something new, every day you start from scratch. It’s incredibly tough with long hours and constant pressure, but I never even fathomed doing something else.
Forming dyads requires students to clarify their own thinking before sharing it with another student, and then discuss it before sharing it with the entire class.
Chef Weiner continues his advice for students on selecting and maintaining knives. This month: the difference between sharpening and honing and the definition of “true.”
Turn-key teaching tools for sustainability.
The day of the frumpy, inattentive waiter is gone. In the current economy, properly training wait staff has never been more important.
From the American Lamb Board, a primer that covers everything from U.S. sheep production to menuing lamb.
In an effort to highlight the importance of Culinology, the blending of culinary arts and the science of food, the Research Chefs Association announces: My Culinology Experience. The RCA wants to hear from you. That's why the organization is putting on a search for the best video that spotlights your relationship to Culinology—its effect, its appeal, its challenges!
The Culinary Institute of America, in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, has announced that it will begin offering its Bachelor's Degree Program in Culinary Arts Management in Singapore early in 2011.