Ratatouille Recipe

Yield: 12 servings

• 1.6 kg tomato
• 700 g aubergine
• 500 g courgette
• 1 kg onion
• 6 cloves ail
• Herbes de Prvoence (basilic, thyme, parsley)
• Huile d’olive
• Sel
• Poivre noir
• 140 g tomato paste

Procedures:

1. Peel and drain the tomatoes
2. Chop the onion and garlic
3. Clean the bell pepper, cut into small strips
4. In a large cooking pot, put in olive oil, onions and chopped garlic
5. Add in the bell pepper
6. Cover to keep in the moisture
7. Cook for 20 minutes, stirring frequently
8. Add olive oil as necessary
9. Add the peeled tomatoes and herbes de Provence
10. Add tomato paste
11. Stir well and cook for 15 mins.
12. Cut the eggplant into rondelles
13. Cut the unpeeled zucchini into rondelles, ADd the eggplant and zucchini to the pot
14. Cook for about 30 mins.

Sauce – accompaniment intended to give a higher relish; to supply with appetizing condiments; to season and flavor.

Smoking point- temperature at which a fat begins break down and emit smoke

Stock – a stained broth made by cooking any vegetable, meat, seafood or poultry in water; used for soups and sauces.

Terrine – refers to the mold used to cool terrine loaf. he word “terrine” also refers to loaf to force meat, similar to pate, but cooked in a covered mold in a basin-marie

Torte – a round cake, sometime made with bread crumbs instead of flour

Zest – the outermost layer of citrus skin, typically removed with citrus zester to create thin strips. Only colored portion of skin, not white pith, is considered the zest. The aromatic oils in citrus skin add flavor to the food.

There was also a film named Ratatouille by Pixar. It’s really fun to watch.

Chef Profession

Here is a formula of becoming a chef:

culinary arts education + years of kitchen experience = chef profession

Life of a Chef

After school, many start out as a cooks, assistant chefs, preparatory chefs or even unpaid interns. For about two years, one sacrifices long hours for low wages to gain the practical experience necessary before assuming positions of responsibility in a professional kitchen.

2 to 3 years in the industry, many moves from cooks to assistant chefs or from assistant chefs to specialization chefs.

The 4th to 9th year is the most active portion of the chef career both in terms of amount of work, job movements and financial gains. During these period, one may assume senior management position in a professional kitchen as executive chef or similar position or one may become a career individual pursuing other interest such as food critiquing, writing culinary literatures,engaging in culinary researches, developing food products, providing professional consultancy services. One may also decide to capitalize on his reputation and operate own restaurant.

But of course, there is still the downside of it, others would still be on the same possession as an assistant chef, much worst is start as a waiter, others would turn out to be unsuccessful on having their own business, and many other things that just don’t have the luck.

To be successful, we must be determined to learned, we are passionate of what we are doing, responsible of the task that is given to us, learn to accept our failures and we must learned from it, we cannot afford to make that mistake again and of course have faith in GOD.

Welcome..

Hi and good day to all of you. This blog will provide little information about the field of Culinary Arts. I will be posting some recipes, tips and guides to better cooking. As we go along, I will also be discussing the history of Culinary Arts for us to know how it all started and developed through out the years. I hope you will enjoy your stay here. God bless and take care.