Aside from the A-list artists and trendy free-spirit fashion, there is a spectacular food revolution happening once a year in the hot and sandy city of...
Q: How do I cut a mango?
So you have a nice ripe mango, but you don't know the best way to cut it. Don't feel bad if you don't know how. At the end of our culinary program, I once witnessed a fellow culinary student try to slice a mango right through the...
Minneapolis, Minnesota
Now I have to admit, I traveled to Minneapolis, Minnesota to experience the real Northern chill. Yes, I hear Minnesota is breathtaking in the summer and fall, but I was here to feel the snowflakes in my hair and freezing temperatures hit my sun-kissed Arizona cheeks. While my boyfriend commutes to-and-from Minneapolis and Phoenix every week for work, I would often tell him how much I want to experience the sub zero icy breeze. Stories of his sleepy-eyed 5am outdoor treks to the gym in negative nine degrees made me not only crave the cold, but also question every excuse I ever gave about why I didn’t make it to the gym that day. And the day after that.
Growing up in the San Francisco Bay Area and currently living in Phoenix has me wanting extreme winter weather. So, the solution to my reoccurring winter wonderland daydream: fly me up to Minnesota! Checking my trusty weather app for the entire week before my arrival, I was a bit worried that Minnesota would be too warm (50 degrees F) and that I missed the real Minnesota winter by arriving in mid March. But, before you feel bad for me, just like a fairytale, as I was jetting off the runway headed back to the land of the sun, it began to snow. And not just any snow, the kind that lightly dusts everything and swirls around, teasing you by batting its flirty eyelashes. Our airplane even had to be de-iced! I was thrilled.
First Impressions
-The Delta terminal has the most beautiful airport bathrooms I have ever seen. With a clean white and modern entrance, beautiful tiled artwork, marbled stall walls, gorgeous sinks and extra roomy stalls with a sunken in shelf. Extra Bonus: these bathrooms noted that they also double as an extreme weather shelter! I wouldn’t mind spending time in here while the blizzard passes.
-This city is super trendy! Even in sleet and snow, these Minnesota ladies were always dressed in point with tailored coats and edgy booties. I have to admit, I was expecting a much more relaxed and casual fashion scene and Minneapolis was anything but dressed-down.
-Sky bridges will make or break your day. The city has bridges connecting each of the Downtown buildings together. This is so you can go from your office building, to the mall across the street, then to the movie theater down the block, all without having to go out side. The downside: the bridges are only open during business hours and close in the evenings, which is a bummer if you are trying to make it on-time to your dinner reservation like we were.
Things to do
Since my boyfriend has been spending some time here, he got some tips from the locals about things see and do. The only thing we didn't have a chance to do was visit Up-Town, it is fantastic for walking when the weather is nice and you have the evening to explore.
Mall of America
Now this is actually where all the locals try to avoid, but as it's my first time to Minnesota, I figured it was required to take a trip. There was a Lego Land, Nickelodeon Central, and shops everywhere you turn! The food court was pretty impressive and the lines weren’t too bad. I bought some lovely Minnesota socks and Christmas ornament.
My tip: 1. Take an Uber or taxi. During peak season, you can spend half an hour looking for parking and sometimes have to take a shuttle to the mall because you parked so far away.
2. There is no sales tax in Minnesota, so shop away!
Walker Art Center Sculpture Garden
Located in an open park, this beautiful sculpture garden is a great free attraction. With unique sculptures everywhere you look and children playing among the foliage, you could easily spend an hour here. They also have a beautiful indoor greenhouse with tropical plants and a 'Secret Garden' looking entrance that I highly recommend checking out!
My tip: If you are like me and love sipping on something while walking around, I would recommend grabbing a hot drink before heading to the park, I didn’t see any coffee stands or snack bars in the area.
Guthrie Theater
We were lucky enough to get tickets to Shakespeare’s A Midsummer Night’s Dream. The theater has a circular stage and the actors use the entire stage during the performance, so no seat is a bad seat. The show included acrobatics, elaborate costumes, outstanding singing and dancing along with fantastic acting. I honestly felt like I was watching a show in New York or Los Angeles, there was nothing lacking during this performance.
My tip: 1. Check out the 4th floor view of the Mississippi River before and after the show. The view of the twinkling bridge, Gold Metal Flour Mill and park are breathtaking and even more exciting when you see it at night. Although it was freezing, I enjoyed visiting the balcony after the show, the scene was super romantic.
2. Sit on the stage if you can! Great seats and you are sitting above where the actors come on and off the stage.
3. Our 7:30pm show was a bit long so plan for an 11pm dinner reservation like we did. And most places are closed at that time, so plan accordingly! We ate at Butcher and the Boar, which serves food till about 11:15pm and drinks till 2am.
Guide to Refreshing Wilted Kale & Other Hardy Greens
We have all been there: modern refrigeration turning your hardy greens into lifeless rubber. Maybe you bought too much produce or forgot your precious kale was hiding behind the almond milk, but now they are in some serious need of CPR. Follow these quick and easy steps to instantly refresh those lifeless greens.
(This trick is for hearty leaves like kale, collard greens , chard and even broccoli. See 'Other Tips' below on refreshing delicate greens like spinach)
Step 1: Trim the brittle, dried-out ends
Even if you think the ends look fine, trim them. Fresh stems help the greens suck up moisture.
Step 2: Place the greens in a bowl of water
Room temperature water works best. The whole leaf can be submerged but as long as the stems are in the water, that is all that matters. Use a big bowl or fill a clean sink with water, makes no difference.
Step 3: Wait about 30 minutes
The longer you wait, the more water the greens will suck up. Let them sit on the counter and check back a few times till they are crisp again, could take up to two hours.
Step 4: Brush them off and enjoy
You won't even recognize your brand new kale, they will look fresher than when you bought them!
*Other Tips*
This same trick works for delicate greens like spinach and romaine but the goal is to shock the leaves with cold water, and no need to trim the ends. Submerge limp lettuce leaves in cold water for no longer than a minute, dry off and enjoy.
So, You Are Like a Chef Now, Right?
For the last few months I have been in hiding, working full-time as the Nutritionist for Arizona State University and slaving away all evening in Culinary School. It was a bit of a struggle and I don't recommend it if you are trying to maintain any kind of social life (or sanity) but somehow I managed to survive with all of my fingertips, dignity, and relationships still intact. I can now butcher a chicken, bake a soufflé, and make a vinaigrette with my eyes closed.
I never in a million years thought I would go to Culinary School and had no intentions of going until the week before I enrolled. Graduating with my Dietetics Undergraduate Degree in December 2013 and enrolling in the two semester Culinary Arts Associates Degree program only a few weeks later was a bit nuts. My only goal was to learn how to roast a chicken and make good food for friends (or loyal blog followers!), but I fell in love with hand made pasta and crafting sushi rolls.
Well, I ended Culinary School with a 4.0, huge ego, and the competitive drive that would lay out any small child on my way on the deep fryer. Along with learning the five mother sauces and the classic butter-full French Style cooking, I also learned a few tricks to lighten up dishes and sneak in some vegetables. While I can't promise to not use salt, cheese, or the occasional indulgent ingredient, I will say that all my recipes will be healthy and also delicious.
So for the Chef title, I will always be the Chef of my kitchen! Although I didn't exactly earn my culinary stripes just by graduating, I learned that becoming a real Chef takes many years and most are too humble to give themselves the title. I on the other hand will gladly accept the title and think as long as 'Chef Rinck' stays out of any professional kitchens, then I will always be the most experienced Chef among friends and family.
Check out my first few days of Culinary School
Read about my first and only real culinary job
Jean Talon & Atwater Market, Montreal Canada
I recently visited the Canadian city of Montreal within the French speaking region of Quebec. After a few tips from the Food Editor at EatingWell Magazine (where I interned this summer) on places to go and things to see, I was most excited to visit the markets!
The two best markets: Jean Talon and Atwater Market. Which one reigned supreme? Well both were very unique and had an 'old world' market feel. The venders all sold produce grown locally and were handing out samples to the passers by. The Jean Talon Market seemed more expansive than Atwater and had much more produce and almost three times more venders, with endless rows of fruits and vegetables. The Atwater market on the other hand was a market that seemed to have almost everything. The Atwater Market had produce venders but it also had an indoor meat market, a fish vender and supplied more of a local grocer items. Atwater market also had an excellent deli, pastry and bakery.
So which market is the best? I would suggest seeing both if possible! While the Jean Talon is more impressive, colorful and exciting, the Atwater market seems better for everyday and specialty shopping and is where you might see more unique local meats and cheeses. Still can't decide which one is the best? Check out my photo series from both markets below!
Jean Talon Market:
Atwater Market:
Vermont Cheese, Please
I wined and cheese-dined on all things grass-fed, cultured and pasteurized at the 2014 Vermont Cheese Makers Festival. Along with the endless samplings of wine, cider and beer, the Cheese Festival did anything but disappoint my rookie cheese-loving hopes. Located at the beautiful Shelburne Farms, over 40 different local cheese venders strutted their cow, goat and sheep's milk stuff, showcasing the timeless craft of cheese making. From hard to soft cheese, I was overwhelmed by the different varieties and textures the simple combination of milk and acid could create.
One of my favorite things a few venders did was display samples from one type of hard cheese throughout the stages of aging, from a few months old to three years aged. Aging cheese allows the casein and milk fat to break down and form amino and fatty acids, creating a whole new flavor and texture. The types of inoculated cheese cultures, milk origin, and aging environment also effects the flavor and texture, making a cheese taste so different throughout the stages of aging. As I nibbled on the first sample of cheese, aged for only a few months, the flavors were very mild with hints of sweetness and a firm but flexible texture. After three years of aging, that same cheese developed to be very hard, almost breaking apart with the poke of my toothpick and yielded a sharp, bitter and acidic flavor. The mouthfeel of the two cheeses were drastically different, with the newer cheese melting in my mouth and the aged cheese forming a soft chalk-like texture. I quickly discovered that I am not an aged cheese lover but can appreciate the patience cheese makers have waiting three or more years to see what their cheese ends up tasting like!
So I ate and I ate, drank some wine, and impulsively ate some more. I can honestly say I was 'cheesed-out' by 1pm. Taking a break from the cheese bits, I took a tractor ride to the Shelburne Farms Cheese Factory and enjoyed a fried oyster sandwich from The Hindquarter food truck. The fried cornmeal-crusted oysters were crunchy and flake then topped with fresh lettuce and baby yellow squash, with a smooth horse radish cream spread.
So, which cheese stole my heart? I am bringing home a chunk of Champlain Valley Creamery's Pyramid Scheme Triple-Cream. This particular cheese is ash-ripened, which means the cheese was painted with an ash coating before a mold casing formed, sealing the cheese, then was aged for 10 days. The ash gives the cheese an earthy and rich flavor which was unique from other cheeses, while the triple-cream was soft and velvety. This was the only cheese that I used my toothpick to take a stab at a second sample. In a short description, this cheese knocked my socks off.
Bohemian Grove: Cooking for the Richest Men in the World
You are probably are thinking, 'What the heck was Michele doing there?!' And I must tell you, I was pretty much asking myself that exact same thing. After recently finishing the first semester of my two semester culinary arts program with basically no restaurant experience, I somehow found myself employed as a line/prep cook for one of the most exclusive mens club in the world. How? I would like to say I was hired because of my culinary talent, impeccable knife skills, and expansive sauce knowledge, but the reality was because I know how to correctly hold my knife, had a great reference, and somehow convinced the Chef that I was quick and efficient in the kitchen. Some of which was only partially true.
The real reason why I applied for a temporary cook position to work 15 hours a day deep in the middle of the Northern California redwoods with zero cell phone service was for the experience, or so I kept telling myself. But in all seriousness, I was truly wanting to experience the highest level of culinary excellence from the food preparation, to plating and serving. Feeding over 1,000 of the wealthiest and most privileged men in the world twice a day while they 'camp', appreciate the arts, and temporarily leave the stress of their daily lives was something I could have never prepared for and is unlike any experience I would have had anywhere else.
Here are just a few of my favorite quotes and experiences that I took from my culinary bootcamp and hope to apply to my future culinary career.
Food has Personality
While my kitchen station was mass producing and plating salad dishes during dinner service, the Chef came over and told us that our dishes looked too manufactured. She explained that even though each dish needs to look a certain way, the beauty is that they will also all look slightly different. While scooping crab salad with the pre-portioned scooper onto the blanched and torched asparagus, the Chef explained that the salad should simply crumble down the sides onto the plate, letting the salad fall where it may. This concept pretty much blew my mind. Instead of robotically plating with each ingredient looking tight, identical, and impersonal, the plating style at Bohemian Grove is more gourmet rustic with each plate full of personality as if to say 'look at what we have come together to make for you'. This plating philosophy is the most beautiful way to celebrate each ingredient and is something I will incorporate into every dish I create.
A Kitchen is Only as Strong as Their Weakest Prep Cook
I can honestly say, I have never felt so welcomed and appreciated in my entire life. My pantry/prep cook position was one of the lowest entry level positions they could give someone, and yet the Chefs took the time to know my name, say hello in the mornings and actually help me when needed. Of course, if someone was not performing to the best of their ability or below Bohemian Grove standards, it would be immediately addressed with a less than friendly reminder to 'get it together', although it was a rare occurrence. During culinary school I have heard horrible stories of Executive Chefs tearing down the staff with constant criticism and borderline abuse, yet this kitchen could not be more different. The Chefs had no need to even acknowledge the prep cooks, yet they completely embraced us, making us feel like we had a critical role in maintaining this well oiled fine dining kitchen machine.
The notion that we are all a family was repeated over and over in meetings and personal interactions, holding true from the first to the last day of camp. Regardless of your job title, we are all working together, helping each other in order to keep the kitchen producing the highest quality of food. If one person falls, we all stumble.
Defining Gourmet
I think I found the secret formula that separates all other food establishments from the Bohemian Grove: inspections. Yes, they order the freshest and highest quality ingredients, but what really sets them apart are their impeccable standards. Those strawberries served with the berry bowls were hand cut and sorted every morning by three people for over an hour checking for any blemishes or imperfections. Lemon and lime wedges were cut and inspected by hand; if a single spot or discoloration was found on the peeling served to a member, you risk having all the wedges tossed and starting over again. It took a team of five prep cooks hours over the course of three days to peel the layers of smoked salmon and perfectly place them on a plate for a single appetizer salad. Sure there were short cuts we could have taken to make things easier, but you risk sacrificing quality, which is not the Bohemian Grove way. Fine food takes time and each dish has been overanalyzed by the Chefs from the ingredient supplier to the precise length the asparagus will be cut.
My experience at the Bohemian Grove was something I will absolutely never forget. I was challenged in ways I never thought possible and succeeded my own personal expectations. Working a total of 67 hours in four and a half days is pretty crazy, and for some insane reason I loved it. I can say without a doubt in my mind that this was the most physically exhausting yet absolutely rewarding thing I have ever done. Although I am not applying for any cook positions in the near future, I have a whole new appreciation for the people who do this type of work every day.
It's Off to Culinary School I Go!
Hey Eat Me Meal readers!
I wanted to update you on some exciting things I have been up to. After graduating from Arizona State University in December with a degree in Dietetics, I recently enrolled in Culinary School at a local Community College to pursue an Associates Degree in the Culinary Arts! Originally I just wanted to know how to make a killer soup and savory salad dressings, but these first few weeks have really opened my eyes to healthy cooking and different tasty recipes. For now I am just having fun in the kitchen but who knows, maybe I will write a cookbook someday!
As you might imagine, learning how to cook all of these amazing professional dishes would inspire me to spruce up my recipes! Keep your eye out for some delicious masterpieces coming your way 😉
What I Thought Culinary School Would Be Like
What Culinary School is Actually Like
Check out some of my recent creations:
