Wednesday 15 November 2017

Christmas Fruitcakes -- Yum!

OUT KITCHEN SMELLS DELICIOUS!!

This year chef's mother-in-law, Ann Aller, has given my students two entire days of her time in the kitchen. She came up from Ottawa to teach them how to bake her absolutely delicious Christmas Fruitcakes ... famous in the family since the early 1950s.

Mounds of eggs
Heaps of candied fruit peel
Tubs of flour
Nuts galore!

Well ... here we go.

To start, we combined all the peel and cherries and almonds and soaked them for 24 hours in pineapple juice, and a good dollop of brandy. Stir well and cover tightly!

The next day we made a simple quick dough ... but in large amounts.
Here are Kenzi and Allison just with the creamed sugars, butter and eggs for 20 pounds of fruitcake!




Then make a huge amount of dough ... hand-combined! Matthew and Rick do the sticky, gooey honours.




Fill the many pans after lining with parchment paper, prepared on both sides with butter, and cover.

Bake for between 2 and 3.5 hours in a 275 oven, carefully testing every 15 minutes for the last 45 minutes.

And ... the results speak for themselves!

All this leads to happy students, a delighted chef and a VERY pleased guest. Many, many thanks Chef Ann ... we couldn't do it without you!

Wednesday 8 November 2017

Remembrance Day Preparation

Another November is upon us, and our preparations for the ceremonies for Remembrance Day are nigh. We do not, ever, 'celebrate' Remembrance Day ... it is a day of solemn observance, of reflection, for most of us some personal and family memories; a sharing of our story, no matter how fractured it sometimes seems.

Most Novembers our Culinary Arts students prepare a very simple meal. This year is no different. We are making a simple stew of 'availables' during WW I, either 'at home' or in the trenches. There is absolutely nothing fancy about this at all ... a chicken or vegetarian stew with fresh biscuits, a glass of water and a home-grown (Ontario) apple. That's all.

We charge $8.50 for this ... $5.00 of which is a donation to the Royal Canadian Legion Poppy Fund, assisting Veterans with mobility and community access devices.

We are already sold out.

The tables, prepared by Matthew, are ready.

Wednesday 1 November 2017

Busy October -- Breads, Pasta, sauces and The Good Shepherd

Some months simply fly by and blogging just doesn't get done. Sorry everyone ... we have been busy!

We have spent time at The Good Shepherd Mission again ... at our October date we served just about 600 people in the 2 and a bit hours the serving line was open. Went by without a glitch of any sort. Well done, everyone!

We are busy setting up our own actual restaurant in the school ... The Acorn! We now welcome our staff every fortnight for full lunch service in a sit-down restaurant, and deliver as well to those too occupied to be able to join us. Here is Kenzie delivering a colourful lunch to one of our VPs.

Chef Elliott Kuttas
came for a visit and got everyone turning apples to make Tarte Tatin, and roasting vegetables.
Knife skills were really featured and some delicious food was made. Thanks, Chef!

And to wind things up, we have invited any members of our school staff who want to learn how to make excellent bread to join us in our November Friday 6 AM Bread Clinics. We will feature making and baking Focaccia, UBC Cinnamon Buns, Challah and either Rye bread (Pumpernickel), Baguette or Ciabatta (students' choice rules). Makes for long mornings, but the results are simply delicious.

Here, in small photos, is the evolution of Challah, as an example. Matthew helped make these with Chef just a couple of days ago. On Friday we will enjoy French Toast made with the last of the loaves. Two have gone to our wonderful community volunteer, Ruby Trostin.

Here's to Fall, everyone!