Month: April 2012

so wrong, but soooooo right

Just  a quick post about what I cooked for dinner tonight…pork chops crusted in maple brown sugar flavored Cream of Wheat ( got the idea from Lucky Peach Magazine) and braised string beans, soooooo GOOD!

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Oatmeal cookie dough bites

Raw cookie dough in nearly irresistible.  Many people (mostly teen aged girls) buy pre-made cookie dough just to eat it raw.  But that’s a bad idea. Salmonella we all know about, but recently the CDC has reported that a pathogen in raw flour may make you sick as well.  So don’t eat raw cookie dough, instead eat this egg-less, flour-less delicious snack.

Oatmeal cookie dough bites

4 ounces of softened fat free cream cheese

2 teaspoons of honey

2 tablespoons brown sugar

1 cup quick cooking oats

optional mix ins

1/2 cup raisins

1/2 cup shredded coconut, sweetened or unsweetened

2 teaspoons cocoa powder

1/2 cup mini chocolate chips

1/2 dried cranberries

Mix it all together (the more stuff you add in the more cream cheese you have to add to make the mix mixable) roll into balls about 3/4 of an inch in diameter. Roll in cinnamon sugar, shredded coconut or sweetened cocoa powder. Store in the refrigerator for about a week.


AIM for Healthy Choices

I am so honored to have been asked to speak to a group of middle and high school students at the AIM for Healthy Choices Conference this weekend. The conference, presented by the Greater North Atlanta Chapter of Jack and Jill, is an opportunity to mentor young people and in return I hope to gain new enthusiasm for my work.  Below  is the outline I plan to go over during our lunch discussion, some recommendations  and links that I hope they find useful in the coming years.  If you know anyone considering a culinary arts career please feel free to  pass this along.  The list  is not all encompassing, I’m sure there are some things I’ve missed so feel free to mention them in the comments, thanks.


Luncheon topics

I       Culinary career options

  1. Chef ( restaurant, hotels, markets, catering, pastry, corporate,  chocolatier,  baker, personal, private, craft services)
  2. Food writer/blogger, recipe tester
  3. Restaurant management
  4. Food science
  5. Nutrition and diet
  6. Sales, marketing and PR

II       How to get there

  1. Cook and document your work (Cook often and start a blog with pictures and descriptions of your projects)
  2. Cook for every one you know (church, school, friends, friends parents and family)
  3. Read
    1. BOOKS: Culinary Careers: How to Get Your Dream Job in Food, with Advice from Top Culinary Professionals-Rick Smilow, What Einstein Told His Cook-Robert L Wolke, On Food And Cooking-Harold McGee, Ratio: The Simple Codes Behind the Craft of Everyday Cooking – Michael Ruhlman, CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed-Shirley O. Corriher, The Professional Chef-The Culinary Institute of America, Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, Ideas in Food: Great Recipes and Why They Work-Aki Kamozawa), H. Alexander Talbot)
    2. Magazines: Food Arts, Cooks Illustrated,
    3. Web sites and blogs: (Creative Loafing Food Section)

III       Schools

  1. Atlanta: Art Institute of Atlanta (Art Institutes are nationwide) Le Cordon Bleu-Atlanta (also nationwide)
  2. New York : Institute of Culinary Education  French Culinary Institute Culinary Institute of America (several campuses nationwide)
  3. North Carolina: Johnson and Wales ( also other locations nationwide)

Mexico: Culinary Arts School (you probably should learn Spanish)

 Reputation is everything

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