CAFE Talks Episode 9

CAFE Member Special Journal Edition

CAFE Talks Episode 8

A systems advocate throughout his career – Kevin O’Donnell has taken his career from convention center management to high-end hotels, a Sun Valley exclusive dude ranch to elegant New England country inns, and busy co-op grocery stores to teaching kitchens and dining rooms of hospitality and culinary schools in New York and Vermont. A problem solver, logistics manager, creative thinker and mentor to many – Kevin stands out as a true example of leadership in the field of hospitality. Join us for a candid and insightful interview as Kevin is engaged in a conversation about alternate career options, unique internships, the need for change, and the attributes of a successful foodservice manager or chef in today’s challenging environment.

The idea of food kits moves from the restaurant sector into culinary education at Kendall College.

By Lisa M. Parrish, GMC Editor

Changing semolina flour pasta for chickpea and red lentil options requires knowledge about differing mouthfeel, flavor and application temperature.

By Lisa Parrish, GMC Editor
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Recipe builder uses flexible ingredients while creatively engineering flavors in global and regional cuisine during remote instruction.

By Lisa Parrish, GMC Editor

Learn how Morrison Healthcare morphed into reformatted café spaces with touch-less delivery systems, online ordering, food lockers and robot salad machines in a few months due to COVID-19.

By Lisa Parrish, GMC Editor

Corn Bread
Chef Adam Weiner, JD
Published in Gold Medal Classroom
November 2020
Approximately 24 servings

2 cups corn meal
2 cups all-purpose flour
½ cup regular sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk or water
2/3 cup vegetable oil
2 eggs beaten for 30 seconds
1 tablespoon butter

Preheat regular oven to 400 degrees or a convection oven to 350. Use the butter to butter the sides and bottom of a two-inch-deep ½ hotel phan.

Combine the corn meal, flour, sugar, baking powder and salt in a bowl. In a separate bowl combine the milk, oil, and eggs and mix them for 30 seconds. Add the liquid mixture to the dry ingredient mixture. Stir just until blended. Do not over stir. Pour the mixture into the ½ pan, and tap the bottom of the pan to distribute the mixture evenly.

Bake for about 15 minutes. Rotate the pans and change them to another rack in the oven. After five more minutes check the corn bread for doneness by using a wooden pick. If the pick is inserted into the center and comes out clean it is done. If not, put back in the oven and check again in ten minutes.

Best if served immediately or the same day. If wrapping, wait until FULLY cool before wrapping in the same pan. Do not cut until just before serving.

Basic Biscuits
Chef Adam Weiner, JD
Published Gold Medal Classroom
November 2020
Yield: 15 to 20 biscuits depending on size

6 cups all-purpose flour
8 teaspoons baking powder
2 tablespoons sugar
2 teaspoons regular salt
1 ½ teaspoon cream of tartar
1 cup butter cut into small pieces
1/2 cup shortening
2 1/2 cups buttermilk OR 2 cups milk
¼ pound melted butter

Equipment

• Two baking sheets
• two pieces parchment
• Two butter knives
• large bowl
• preheated regular oven to 450 or convection to 400
• Rolling pin
• biscuit cutter
• Pastry brush
• oven mitts

Directions

1. Preheat regular oven to 450 or convection oven to 400. Line two baking sheets with parchment.
2. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using two knives cut in the butter and shortening until mixture resembles coarse crumbs.
3. Make a well in the center of the mixture and add in buttermilk or milk all at once. Combine until just moistened. Do not over mix.
4. Place the dough onto a lightly floured surface. Knead the dough gently by folding and pressing just into the dough holds together. Overworking or over kneading the dough will make the biscuits tough.
5. Lightly flour a rolling pin and roll the dough onto about one inch thick. Cut the dough with a biscuit cutter. Note, to minimize waste, cut as close to the outside and close to each other as possible.
6. Place biscuits on the parchment sheets leaving about two inches between biscuits. Take the remainder of the dough, roll out to about one inch (working the dough as little as possible) and cut out additional biscuits.
7. Brush all biscuits with the melted butter.
8. Bake for approximately 5 minutes, and rotate the pan. Bake until golden brown. It is a good idea to test one by gently opening it a little way to see if it is done.