tag:blogger.com,1999:blog-3281278407857505732011-11-27T18:58:49.760-05:00Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.comBlogger221100tag:blogger.com,1999:blog-328127840785750573.post-78978961687584059872009-07-12T23:50:00.004-04:002009-07-13T00:08:28.336-04:00

I had a recipe, but then I didn't really use it. This is what I recommend doing should you try it.2 chicken breasts1 TB Brown SugarZest and juice of 1 orange1/3 cup white wine4 garlic cloves finely chopped4 or 5 good sized leaves of Fresh basil roughly chopped (a tsp would probably be fine if your using dried)2 TB Olive oil1 cup waterMix all the ingredients together in a bowl. Add the chicken*

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-72217149707579920652009-04-13T01:41:00.002-04:002009-04-13T02:02:38.229-04:00

keep in mind this is a banquet sized recipeElbow macaroni - 3 poundsGround beef - 3 poundsZucchini (cut into crescents) - 5 poundsSquash (cut into crescents) - 5 poundsOnion (chopped) - 3 Large whiteMinced Garlic - 3 tablespoonsTomato Sauce - 50 ouncesSalt - 2 Tbsp & 3/4 tspGround cinnamon - 1 Tbsp & 1/4 tspGround nutmeg - 1 3/4 tspEggs (lightly beaten) - 6Grated Parmesan cheese - 2 poundsSauce:

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com2tag:blogger.com,1999:blog-328127840785750573.post-69710254011407644162009-04-10T00:11:00.002-04:002009-04-10T00:48:22.932-04:00

Tonight was the Spring Time in Greece dinner at OCC. I was a part of the kitchen staff. It was fun, but not at all like I expected.I didn't get to cook anything! The Banquets & Buffets class prepped and cooked everything. Boo. All everyone else got to do was some prep work and then plate the five courses for ~180 people. It was still cool, since all the food was amazing looking, and delicious. I

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-33620285788815017862009-03-15T15:28:00.003-04:002009-03-15T15:45:03.951-04:00

Today at work was interesting in a good and bad way.My morning sucked, like totally blew chunks really hard everywhere. Aggravating co-worker and tedious/monotonous/completely disinteresting tasks.Boring has been the theme of most of my days at the Palace of late. I like my job, but the boring monotony is really getting under my skin. I want something more active. I used to learn something new

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com1tag:blogger.com,1999:blog-328127840785750573.post-38353735620068555632009-03-12T00:38:00.001-04:002009-03-12T00:40:05.632-04:00

Yet another notch on the culinary tour of things I used to hate or evade.With a classically french herb butter it was superbly delicious.

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-44887277532179086122009-03-04T19:58:00.002-05:002009-03-04T20:00:25.547-05:00

A delightful but complicated sauce. Very complex and rich. I loved it.The leftover stock has been used in such things as the monkfish from the previous post.

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-16269724193603917462009-03-04T19:44:00.003-05:002009-03-04T19:52:15.116-05:00

It's fun, especially when you begin to understand how enlightening it feels to open up your palate to things once forbidden.I'm still developing my taste for fish and shellfish, but tonight my dad made monkfish.Since coming into my own palate-wise I have always wanted to try this poor man's lobster. Ugly though it may be, it tastes divine.It was barded with bacon and seasoned with oregano salt

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-42428308911005677692009-02-26T19:23:00.002-05:002009-02-26T19:25:59.848-05:00

Well I have completely the first semester of culinary classes meaning that number of updates here might decline. I got a low B on my knife skills practical in Intro which has me super bummed out. I'm not too nervous about the final grade. Not the case with meat cutting. We'll see I guess.

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-71012762701482794702009-02-24T19:45:00.002-05:002009-02-24T20:13:13.038-05:00

Not for idealistic vegetarians or the faint of heart.* * * * *Today was the last day of meat cutting. We had an exam and we learned how to breakdown a lamb carcass. I'll go into that later, it was fun.We also watched a slaughterhouse instructional video. WowzersI'm going to go into great detail describing this, be forewarned.There

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com2tag:blogger.com,1999:blog-328127840785750573.post-90163260867041295472009-02-22T18:45:00.003-05:002009-02-22T19:04:45.774-05:00

you improvise.Sometimes that doesn't even work.This Baked Penne with Sausage for instance. I didn't like the recipe but that's because I like be hands on. I don't like the idea of using three canned tomato products to make a sauce. But I understand the utility of something cheap and easy so I gave it a shot.But what I liked least about this recipe is it's portions. With such a large pan, 12 oz of

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-20147939441805874352009-02-20T18:54:00.002-05:002009-02-20T19:43:12.239-05:00

I don't mean hot dogs and popcorn, I'm talking about the question.When is the diner's wishes more important the intentions of the chef?Dishes do not just appear magically out of tears in the fabric of space, they are often toiled over with great care and anxiety to reach the goals of the creator. Then it becomes something very important to that chef so to order it in his or her restaurant and ask

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-40873071053396499222009-02-14T02:17:00.004-05:002009-02-14T02:29:25.415-05:00

Breakfast is my favorite meal. I love tempting fate with pancakes. My usual deviations include some manner of adding cinnamon, ground cloves, vanilla, and nutmeg. Lately, I have also introduced almond extract (or Amaretto if I am feeling especially indulgent, although amaretto changes the gelatinous nature of the batter, be forewarned). This morning I went way off the reservation.The batter

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-8120023320789334192009-02-12T19:55:00.003-05:002009-02-12T20:20:47.338-05:00

Ferran Adria is godEl Bulli is Mecca. It is located in Roses on Coasta Bravas in the Catalan region of Spain.Ferran Adria does not have does not have a formal training. He started as a dishwasher when he was 18 (remember this) in some hotel. The chef de cuisine took him under his wing until he turned 19 when he was drafted into the military and became a cook. At age 22, and this is the most

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-43579623801651667282009-02-12T19:10:00.004-05:002009-02-12T19:41:49.565-05:00

Today was veggie day in Intro.One thing I need to do first is explain the dynamic of the class. It's an introductory class of 12. Half of the class is over forty and they all have no experience. Half of what remains (that's 3 for those not paying attention) have some culinary experience. One of them has only just started - i.e. less experience than myself. So that leaves Jason and I. Jason is 19

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com2tag:blogger.com,1999:blog-328127840785750573.post-83235969345501637352009-02-11T13:21:00.002-05:002009-02-11T14:08:35.794-05:00

First and foremost I think there are two kinds of celebrity chefs. Those who are famous because of TV and those who are famous because of their kitchen. I tend to dislike celebrity chefs who have become famous entirely due to the former. Whereas I tend to like very much those chefs who are famous because of their kitchens.I'm bringing this up today because Gordon Ramsay was on Conan last night

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-45051892434157544992009-02-10T19:31:00.002-05:002009-02-10T20:18:35.924-05:00

To use kitchen terms the pilot that lit the burner of my desire to enter the culinary world is arguably Anthony Bourdain. Watching No Reservations gives you quick but essential lessons in the art and philosophy of food. Last night, instead of traveling to some exotic location he did a special on "Food Porn". Food that looks, sounds, smells, and tastes so indulgently it can't be anything but a

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com1tag:blogger.com,1999:blog-328127840785750573.post-2882877220448149072009-02-09T15:55:00.002-05:002009-02-09T16:15:01.531-05:00

I did a similar post about work so I thought that I ought to include school as well. I won't discuss my gen-ed classes they are not important to cooking.I'm currently taking Introduction to the Culinary Arts. It's pretty easy, especially since all of the practical work we've "learned" are things that I have already learned at work. Basic knife skills, recognizing herbs and spices, how to make a

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-23230926382310493292009-02-07T20:53:00.002-05:002009-02-07T21:35:14.842-05:00

My father does all the cooking in the house and has for a very long time. But lately, mommy has returned to cooking.I should say she's always baked, as long as I can remember she's been a home baker. But now she's branching out into cooking a little more.Tonight she made a marinated london broil with an herb butter (tarragon, lemon, parsley) that was fantastic. She also made these parmesan 

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-75966123263384426392009-02-07T20:08:00.002-05:002009-02-07T20:38:32.035-05:00

The Palace of Auburn Hills has an extensive kitchen. Well, kitchens. There is the Main Kitchen - where I work - that houses the "front line", "banquets", "pastries", the not oft used "deli/pantry", "suite kitchen", and where I work specifically "garmo". There are also satellite kitchens that specialize in certain areas of the Palace, like the Ameriprise kitchen services The Ameriprise Club.The

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-70980749262524644172009-02-06T19:56:00.004-05:002009-02-06T20:06:54.352-05:00

First recipe that wasn't from the big white binder that I ever cooked for my parents. It was a huge success.I had modified it thusly:I used skinless boneless breasts since that's what I hadI upped the garlic to two clovesused a turkish bay leafUpped the wine to 3/4 cupslowered the broth to 1/3 cupand upped the tarragon to 1 3/4 tbsp because that's what was in the package. It seemed a shame to

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-64080058378610260272009-02-06T19:05:00.003-05:002009-02-06T19:44:01.879-05:00

When I was in seventh grade I knew that I was going to be a lawyer when I grew up.When I was a freshmen in high school and asked a lawyer for his advice regarding a young man wanting to be a lawyer he told me to "get an MBA". Point taken.Sophomore year, I knew I was going to have a career in politicsThis is not a blog about that stuff though, it wasn't until senior year that food seemed to be

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com0tag:blogger.com,1999:blog-328127840785750573.post-36691862015763812982009-02-05T19:31:00.000-05:002009-02-05T19:48:55.472-05:00

An intro, perhaps.My name is Kevin Hatton and I am an aspiring chef. Currently, I am working as a garde manger commis (cold foods prep cook) in the main kitchen at the Palace of Auburn Hills (you know, where the Detroit Pistons play) and attending culinary school at the Culinary Studies Institute at Oakland Community College.They're both pretty good gigs. I ought to be getting paid more at the

Hatkevtoninhttp://www.blogger.com/profile/00112373560548162198noreply@blogger.com1