George Duran is not your traditional chef. His passion for food and media has...
Sometimes you just have to ignore your desire to eat healthy and give in to your love of all things sweet and rich. If you’re going to have one cheat day, be sure to add this recipe for Deep Fried Cheese Cake Nuggets to your list of guilty pleasures.
Freeze: 1 hour / Prep: 10 minutes / Cook: 5 minutes / Yield: 8 to 10 servings
You’d think that deep frying one of the richest desserts in creation would be overkill. You’d be wrong. Enough said.
- 1 7-inch purchased cheesecake, cut into bite-sized pieces
- Peanut oil
- 1 egg
- 1 tablespoon milk
- 1 cup Panko breadcrumbs (aka Japanese-style bread crumbs)
- 1 teaspoon cinammon (optional)
- Raspberry Coulis
- Purchased Chocolate Sauce
Place cheese cake pieces in the freezer for about 1 hour until really cold. Heat oil to 365 degrees. Mix Panko breadcrumbs with cinnamon. Beat egg with milk. Dip cheesecake into milk then roll inside the bowl of breadcrumbs.
Deep fry for approximately 20-30 seconds, until golden brown. Serve immediately!
Chef George Duran is from Caracas, the capital of Venezuela. The country itself is located on the northern coast of South America and has an area of 912,050 km², a little more than twice the size of California. It is bordered by 3 countries: Colombia, Guyana and Brazil.
Here are some Facts about Venezuela taken from CNN.com:
The country’s formal name is the Bolivarian Republic of Venezuela and is one of the oldest democracies in South America. It is highly dependent on oil, which accounts for 95% of export earnings and 12% of GDP and is one of the world’s top 10 oil exporting countries, according to the Energy Information Administration. Baseball is the most popular sport in the country.
Official Language: Spanish but there are numerous indigenous dialects
Industries: agricultural products, livestock, raw materials, machinery and equipment, transport equipment, construction materials, medical equipment, pharmaceuticals, chemicals, iron and steel products, and fuel
Sports: Baseball, Basketball and Soccer
True Nomads “10 Interesting Facts About Venezuela” revealed some other fascinating facts:
Venezuela was one of the founding members of OPEC, along with Iran, Iraq, Kuwait and Saudi Arabia.
The term Venezuela literally means ‘Little Venice’. The country was so named by its explorers, who saw houses built on stilts in a lake here, reminding them of Venice.
Angel Falls is the highest waterfall in the world.
Venezuela has more Miss Universes and more Miss Worlds than any other country.
Venezuelan cuisine finds its roots from a lot of European influences specifically Italian, Spanish and French. According to Venezuelan Cooking, the “Pabellón Criollo” is the most traditional Venezuelan dish after the Arepas. Pabellón is a word for “pavilion”, but it can also mean the national flag, an ensign, or even a tent. The Pabellón Criollo, the traditional Venezuelan dish is made up of shredded (or pulled) beef, black beans, rice and fried plantains, as the most basic version of it. Some people, depending on the part of the country, also add a plain arepa on the side, some avocadoes, some delicious grated white cheese and even a fried egg. When fried plantains are added, it is known as the “Pabellón con Baranda”. This dish is their National Dish and you can find this tasty recipe below.
Main Components for Pabellón Criollo:
- Carne Mechada (Venezuelan Shredded/Pulled Beef)
- Caraotas Negras (Venezuelan Black Beans)
- Arroz Blanco (Venezuelan White Rice)
1. Make sure you soak the black beans overnight!
2. Prepare the shredded/pulled beef first, as this will take the longest to cook (4 hours).
3. When the beef has been cooking for about 1½ to 2 hours already, begin to cook the black beans (this will take 2 hours).
4. Proceed to remove the beef from the boiling water. Shred/pull the beef and continue cooking as directed on the recipe (adding the sofrito and stir frying it).
5. Proceed to finish the black beans recipe as well.
6. Set the beef and beans aside, and begin cooking the rice.
7. Make the plantains while the rice is cooking.
8. Finish the rice and the plantains.
9. Serve all together.
Do we have any Venezuelans in the house? Would love to hear about your favorite Venezuelan dishes or fun childhood memories!
George Duran is not your traditional chef. His passion for food and media has differentiated him from typical chefs, that being in restaurants. He has always worked in media and technology since he was in College. He is an International Chef and Entertainer and Author of “Take this Dish and Twist It.” He is known for his Food Network Show, “Ham on the Street” and has been the host of TLC’s Ultimate Cake Off since 2010. He has appeared as guests on The Dr. Oz Show, NBC Today Show, CBS This Morning, The Wendy Williams Show, The Nate Berkus Show and many others. He is one of the Celebrity Chefs for IMUSA, a Hispanic and International cookware company.
Born and raised by Armenian parents in Caracas, Venezuela, George’s diverse background helped him succeed at NYU as the Host of the Award Winning Radio Talk Show, HYE Time Radio. Duran’s interests lie in French, Armenian and South American cuisines as well as cinematography and video editing. He currently lives in Long Island City, NY. Enjoy getting to know George below as we did…..
Congratulations Chef Duran and Thank You for bringing your Unique Flair to ChefUniforms.com!
1. Where were you born?
2. What made you decide to become a chef?
I have always had a passion for food and an inclination to be on the air for Radio and TV. It was just part of my destiny. In my single days, my food affair took off in college when I used to cook for my dates and cooked not your typical college food, like mac and cheese or sandwiches but gourmet food. It turned out, they really enjoyed my food! (laughs heartily)Cooking is such a social tool and many of my dorm mates were also happy to be my tasters. On the other hand, I became the host of the award winning radio talk show, HYE Time Radio and it became the #1 in the radio market.
3. What do you enjoy doing outside of being a chef?
My life encompasses TV and cooking. My passion for food is so immense and surrounds eating and always looking for food but I must say that I love to bike and playing with technology. I am a computer nerd and also do video editing. Since my son came into my life, I love hanging out with him and playing with him.
4. What is your favorite social media platform?
Facebook – I can embed pictures and videos. Pinterest is a close 2nd.
5. What is your Must Have Kitchen Tool?
A Pickle Picker – It is a device that has 3 prongs and so easy to use to get those must have pickles! I love the name and it is a tool that not everyone has.
6. Do you enjoy dining out on your free time? What is your favorite type of cuisine?
I really love it! I love authentic Asian cuisine – Thai, Japanese, Chinese, Vietnamese…
7. What fabric and style of chef uniform do you enjoy wearing the most?
Organic Cotton – it feels nice and light. I always have my uniforms custom made and work with a silk screening artist in Brooklyn. Your uniforms are a reflection of who you are as well as your cooking. I like to make it as entertaining as possible.
8. Chef George Duran’s Spice Rubbed Beer Can Chicken Recipe (with options for game hen and turkey)
Prep Time: 15 minutes / Grill: 1 hour / Yield: 4 servings
Maybe it’s just me, but when I see a chicken standing upright and begging to be eaten, I can’t help but comply! Caution: Don’t drink the leftover beer!
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt or 2 teaspoons table salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1 (3 1/2 to 4-pound) chicken
1 (12-ounce) can beer
Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.
~His experience and advice~
9. How long have you been a chef and where did you study?
Since 2002. I was a home chef but also studied in Paris at the École Supérieure de Cuisine Française (ESCF – Higher School of French Cuisine at Ferrandi) for 3 years.
10. What education or experience would you recommend for aspiring chefs?
Go and work in a restaurant for 2 weeks for free and work hard with long hours and if you are still excited about becoming a chef, then there’s your answer.
11. Can you offer some advice for aspiring chefs?
It is important to know where you want to go whether it is TV, open your own restaurant or bistro or actually work in a restaurant. Your brain is a goal oriented organ and humans are designed to follow goals. Give yourself a goal and achieve it.
12. What is your greatest challenge in getting the ingredients you need?
Good seasonal ingredients are difficult to get during the winter. I live in Harlem and they do not have high end markets. For example, organic grapes are impossible to find outside of winter but you end up working with you have.
13. How do you test a new recipe without putting it on the permanent menu?
I research online, read magazines and cookbooks and then merge all the info together. I try it and keep perfecting it until I am satisfied it has the taste and texture and look I want.
14. What is your advice for planning a menu for a new restaurant?
See what’s out there and then perfect it.
15. How do chefs use technology in their day to day operations?
Technology has made things so much easier for us like searching databases depending on the topic, see what is in season and choosing recipes.
16. What phone apps do Chefs use in their day to day?
– Dirty Dozen – an informative app that gauges the safety of various fruits and vegetables based on pesticide levels.
– Seafood Watch – provides recommendations to help you choose ocean-friendly seafood at your favorite restaurants and shopping to cook meals.
– Still Tasty – it shows you how long you can store food to keep it fresh.
~2014 and The Future~
17. What dining trends do you see taking place for 2014?
For the US, I am seeing more Europeanized methods influence us here like charcuterie. We are also providing better cuts of meat to our customers like salami or ham. Our ham slices are competing with the quality that Spain is known for and sells. Artisan cheeses are also a big hit but the biggest trend is local food where people want to eat and support local food markets.
18. How has the revolution to eat healthy influenced you as a Chef?
A lot of my clients want healthy food because they are more health conscious. I also have a preference to make healthy dishes based on how I have grown up. Our ways of cooking in Venezuela was not the healthiest. This revolution has also motivated me to teach my son when he gets older to eat healthy and also I have gotten involved with Dr. Oz’s Healthcorps to teach little kids to make healthier choices. Imagine chicken breasts are the size of a human breast….I want to continue educating people to stop making poor eating habits.
19. What do you think of “Green Kitchens?” Is it realistic to outfit your kitchens to be environmentally friendly?
I don’t think a kitchen can be 100% green but it is realistic to have a balance of green and non green kitchens just by the small things. For example, composting – just by using a grain of wood that you can salvage rather than cutting a new tree to get new wood will save the environment. In culinary school, I was taught there is a lot of wastage generated by kitchens and it really does not have to be like that.
20. How does Social Media play a role for Chefs today?
It gives us feedback. People can see where I am and what I am doing and ask questions without any problems to get a response. I like to get in touch with my customers.
Chef Duprat has a selfless nature and a huge heart as well! According to the chef himself, his biggest passion in life after cooking is to give back, not only to his homeland and nonprofit and charitable organizations but also mentoring new chefs to help them grow and be successful in their culinary art.
He stated in our interview with him that aside of being a chef, he is a strong advocate for Haiti; specifically promoting a sustainable food movement that would reduce the country’s reliance on imports, and focus more on local production. He is a supporter of policies that limit the amount of imports the country uses and reward the use of Haiti’s existing culinary resources – ultimately resulting in job creation for the country’s farming industry.
Eating healthy, and specifically the fight against childhood obesity, is an area that he is passionate about. According to data from the National Survey of Children’s Health, obesity is disproportionally more rampant in areas with low income and education and high unemployment rates. These statistics have driven him to come up with solutions for providing high quality, healthy food at affordable prices. Haiti’s fresh and healthy ingredients lend well for creating dishes with these qualities and he is exploring business ideas to get these dishes into the hands of people that need them.
Chefuniforms.com wanted to highlight the organizations he has partnered with. Through his philanthropic efforts, they have contributed and given back to the culinary community and people all over the world.
Thank You Chef Duprat for being an exemplary example to us and the communities you have touched, and for showing us that giving always brings so many blessings…
- The American Culinary Federation
- The American Culinary Federation, Inc. (ACF) promotes the professional image of American chefs worldwide through education, training, accreditation.
- Real Men Charities, Inc.
- Real Men Charities, Inc. focuses on providing opportunities for committed and detached men to become involved, responsible, and committed fathers through education and outreach on food resources, healthcare and public policies.
- Black Culinary Alliance (BCA)
- The BCA is a nationwide non-profit organization whose mission is to create exposure and provide educational and professional opportunities for African American culinary and hospitality professionals.
- No Kid Hungry
- No Kid Hungry teaches kids in need and their families the importance of nutrition, and how to cook healthy, affordable meals.
- The College of Culinary Arts in Miami
- Le Cordon Bleu in Miami offers intensive and practical culinary training programs.
- First Lady Michelle Obama’s Let’s Move!
- Let’s Move! is dedicated to solving the problem of obesity, by ensuring that every family has access to healthy, affordable food.
- Basil Magazine’s Chef Council
- Basil Magazine is a global Food & Wine publication that also focuses on lifestyle and philanthropy.
- Fleur De Vie
- Fleur De Vie (or Flower of Life) is a not for profit organization that works with struggling not for profit organizations globally in order to implement social change in their communities.
- Food for the Poor
- Food for the Poor is an international relief and development organization that provides housing, healthcare, education, fresh water, emergency relief and more.
In order to learn more about our Chef of the Month, we thought it might be helpful to educate our readers about his birth place. Ron Duprat was born in Mare Rouge, Haiti. It is located in the northernmost region of the country, with a population of almost 450,000 and an area of about 2,200 square kilometers. The closest major cities to Mare Rouge are Port-au-Prince, Delmas, Carrefour and Guantanamo.
Here are some facts about Haiti from CNN.com:
Haiti, in the West Indies, occupies the western third of the island of Hispaniola, which it shares with the Dominican Republic. About the size of Maryland, Haiti is two-thirds mountainous, with the rest of the country marked by great valleys, extensive plateaus, and small plains.
Population: 9,893,934 (2013 estimate)
Ethnic Groups: Black 95%, mulatto and white 5%
Official Languages: French, Creole
National Sport: Soccer. Haiti first competed in the World Cup in 1974.
Haiti is the most mountainous nation in the Caribbean. Hayti is the Indian name for the country and means “land of the mountains.” The mountain peaks reach over 8,000 feet (2,400 meters).
Haiti is the second oldest independent nation in the Western Hemisphere, after the United States.
One of the most popular foods in Haiti is Griot, a fried pork dish. We thought you might enjoy this great looking recipe from Haitian-Recipes.com.
Griot (Fried Pork)
- 1.5 lbs of pork
- 1 hot pepper
- 1 tsp of parsley
- 1 tsp of garlic powder
- 1 tsp of thyme
- 1/2 tsp of rosemary
- 1 tsp of Adobo® seasoning salt
- 1 lime
- 1 orange
- Cut the meat into medium sized pieces.
- Wash thoroughly with the lime and/or sour orange juice.
- Season well with Adobo seasoning salt, rosemary, thyme, parsley, garlic powder, pepper and let marinate for 4 hours (or overnight for even better results).
- In a saucepan, cover meat with water and boil over medium-high heat until water evaporates.
- Stirring occasionally, continue to cook until meat is tender.
- Remove the meat and set aside.
- In a skillet, heat oil and fry each side to brown evenly.
- Serve hot with banan peze and diri kole.
Are any of our readers from Haiti? Please share a fond memory from back home, or your favorite dish from the country below!
This love crazy combo is surely irresistible and will definitely give you the “eyes” for each other all over again.
Happy Valentine’s Day and Enjoy!
Chef Duprat’s Haitian Flourless Chocolate Cake
- 12 ounces Haitian Chocolate chopped
- 12 tablespoons (1 1/2 sticks)Buerre Margarette
- 1/4 teaspoon Maldon Salt
- 6 large eggs,
- 1 1/2 cups Brown Sugar
- Confectioners’ sugar and/or cocoa powder, for dusting
- Tahitian Vanilly Whipped cream:
- 1 cup (1/2 pint) heavy or whipping cream
- 2 teaspoons pure vanilla
- 2 teaspoons confectioners’ sugar
Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
When ready to serve remove ring from spring form mold. Dust cake with confectioners’ sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
Tahitian Vanilly Whipped cream
Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
Chefuniforms.com’s Chef of the Month for February is none other than acclaimed Chef Ron Duprat. He is a well-seasoned executive chef, culinary experimenter, connoisseur and philanthropist. He is known on season six of Bravo’s “Top Chef” as a fierce competitor, an expert in exotic flavors, often incorporating his own Haitian and Creole influences with French-Asian Fusion cuisine, a restaurateur and the author of “My Journey of Cooking.” His infectious passion about his culinary profession provides the perfect outlet for his creativity. He is leaving a long lasting legacy for up and coming chefs and the communities he touches.
Duprat is affiliated with organizations that contribute and give back to the culinary community and people all over the world, including The American Culinary Federation, Real Men Charities, Inc., Black Culinarian Alliance, No Hungry Kids, the College of Culinary Arts in Miami, First Lady Michelle Obama’s Let’s Move!, and Basil Magazine’s Chef Council. According to Bravo TV, “Ron always likes to keep vanilla bean, saffron, truffles, Spanish olive oil and chocolate on hand, and his favorite thing to make is his signature flourless chocolate cake.”
Congratulations Chef Duprat and Thank You for bringing your infectious passion to ChefUniforms.com!
Chef Ron Duprat
1. What is the name of the Restaurant/Hotel you work with and where are you based?
I am the consulting food and beverage director and executive chef at the Sugar Bay Resort and Spa in St. Thomas, US Virgin Islands.
2. Where were you born?
Mare Rouga, Haiti
3. What made you decide to become a chef?
I became interested in food and cooking at a very young age. My grandmother cooked with such fragrant and fresh ingredients that I couldn’t help but join her in the kitchen to prepare meals and learn from her cooking techniques. Joining her in the kitchen jumpstarted my passion for cooking and inspired my decision to become a chef.
4. What do you enjoy doing aside from being a chef?
Outside of being a chef, I am a strong advocate for Haiti, specifically promoting a sustainable food movement that would reduce the country’s reliance on imports and focus more on local production. Haiti is home to a rich variety of agricultural assets and I am a supporter of policies that limit the amount of imports the country uses and reward the use of Haiti’s existing culinary resources – ultimately resulting in job creation for the country’s farming industry. I also enjoy helping new chefs grow and succeed in the industry.
5. What is your favorite social media platform?
It is impossible for me to pick just one, because I connect with so many people through all of my social media channels. However, I can narrow it down to four: Twitter, LinkedIn, Google+ and Instagram.
6. What is your Must Have Kitchen Tool?
A thermal circulating bath is a must for me. It enhances the flavor, texture and aroma of dishes.
I love cooking so much that I actually cook almost every day. I really enjoy experimenting with new dishes in the kitchen and also do various cooking presentations. My favorite type of cuisine is Creole Cajun and Haitian cuisines.
8. What fabric and style of chef uniform do you enjoy wearing the most?
I enjoy wearing 100% Egyptian cotton coats with a traditional fit.
9. Chef Duprat’s Shrimp and Rice Cakes Recipe
2 cups cold cooked Sushi Rice
2 large organic brown eggs, lightly beaten
2 teaspoons red onion, minced
1 tablespoon sesame seeds, toasted
2 teaspoons fresh cilantro leaves, minced
4 ounces Rock Shrimp
½ cup all-purpose flour
¼ cup vegetable oil, for pan frying
2 teaspoons rice vinegar
Salt and pepper to taste
1. In a bowl, combine the rice, eggs, onions and cilantro. Put into the refrigerator and chill for about 1 hour.
2. In a shallow dish, combine the flour with remaining ¼ teaspoon of Essence.
3. Divide the rice into 8 portions of ¼ cup each and form into patty shapes. Lightly coat on both sides in the flour.
4. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the rice cake in batches, adding more oil as needed, and pan fry until golden brown on both sides and warmed through, about 3 minutes preside. Press down using a spatula to flatten slightly.
His Experience and Advice
10. How long have you been a chef and where did you study?
I’ve experimented with cooking since I was young, seriously since a teenager. I perfected my techniques by attending the College Aimee Cesaire and La Varenne Ecole de Cuisine.
11. What education or experience would you recommend for aspiring chefs?
Attending accredited culinary schools and programs like the Culinary Institute of America, Cornell University or La Varenne Ecole de Cuisine provide chefs the skills necessary to professionally prepare meals.
12. What would you recommend as far as on-the-job training?
Working with top-notch chefs help aspiring chefs gain experience and knowledge to apply to their career. I cannot stress the benefits of having a mentor in the industry. I’ve been blessed to have worked with fellow chefs, including Kevin A. Relf, Jaime Jerezano, Randall H. Cox or Adam Savage. Not only can I contribute my success to my strong work ethic and education, but also to the mentorship and collaboration these chefs provided me.
13. Can you offer some advice for aspiring chefs?
Connect with as many professional chefs as possible, either individually or by joining professional associations like the American Culinary Federation. Having mentors in the industry is extremely valuable, as they can provide advice and guidance gathered from their experiences to help your journey to become a chef.
14. What is your greatest challenge in getting the ingredients you need?
Seasonality and arability.
15. Do you try to experience your competitors’ food? Do you ever get ideas from them?
It is important to know what other dining options your customers have and how you can provide an even better experience. I explore these options and learn how to improve my product and service to offer customers the best experience possible.
16. Do you think it is important to visit the markets rather than just have standard orders?
I think it is very important to visit the markets, as they give chefs the foundation of all seasonal flavors and flair.
17. How do you test a new recipe without putting it on the permanent menu?
I like to prepare meals for members of our service staff and make changes or tweaks based on their feedback. I enjoy getting their opinions and incorporating their feedback into the final product.
18. What is your advice for planning a menu for a new restaurant?
Chefs should ensure that they consider food costs, customer profiles, staffing and seat turnover factors into the dishes they put on the menu.
2014 and The Future
19. What dining trends do you see taking place for 2014?
I see a few dining trends occurring in 2014 including incorporating locally sourced meat and seafood, locally grown produce, environmentally sustainable food products, healthy food options that are also kid-friendly, gluten-free cuisines and the new Haitian cuisine.
20. How has the revolution to eat healthy influenced you as a Chef?
Eating healthy, and specifically the fight against childhood obesity, is an area that I am passionate about within and outside of my career. According to data from the National Survey of Children’s Health, obesity is disproportionally more rampant in areas with low income and education and high unemployment rates. These statistics drive me to come up with solutions for providing high quality, healthy food at affordable prices. Haiti’s fresh and healthy ingredients lend well for creating dishes with these qualities and I’m exploring business ideas to better get these dishes into the hands of people that need them.
21. What do you think of “Green Kitchens?” Is it realistic to outfit your kitchens to be environmentally friendly?
I do think that environmentally friendly kitchens are possible. When it comes to cooking in an environmentally friendly way, it is important to think small and to also choose energy-saving appliances.
22. How does Social Media play a role for Chefs today?
Social media, specifically Facebook and Twitter, allows Chefs to quickly connect and foster relationships with customers, business partners and other chefs. Social media allows chefs to quickly share ideas with each other, promote their great work and learn more about what customers want from their dining experience.
Have you ever thought about the amount of calories one consumes during Super Bowl Festivities? As the Super Bowl has grown into one of the biggest events of the year, so has the menu for the parties. But with all of the fried foods and other unhealthy dishes around, is it even possible to eat healthy and still enjoy yourself?
Here’s a fun calculation according to the Calorie Control Council: “If 111 million Americans watch the Super Bowl this year, this breaks down to 20.8 million pounds of potato chips and 20.8 million pounds of tortilla chips -and it includes fan favorites like pizza, beer, nachos, dips, sodas, pigs in a blanket and other party staples. That totals to a nationwide consumption of about 64 million pounds of fat, or the equivalent of 214,082 National Football League (NFL) offensive linemen at 300 pounds each.”
While it is great to pig out and have the usual chips and wings, how about a compromise this year? Try serving some “skinny” along with all that fat!
Here’s a breakdown of a sample Super Bowl party menu by portions:
Here are some great tips and suggestions for eating healthy during the big game:
- Don’t hang out in the same room where your food is being set up to be served. You’ll be less likely to snack before the guests even arrive.
- Stay occupied. Focus on the game or your guests, instead of the munchies in front of you.
- Consume some low calorie beers and hydrate with water, if you don’t want to be out of commission on Monday.
- Serve more veggies and fruit as fillers rather than potato chips and dip.
- Be a support group to each other – spread the word to everyone to bring low calorie drinks and dishes. Yes, there will be a lot of food but do you really have to eat all of it?
- Get your exercise on – when your team scores a touchdown, you are mandated to jump up and down, run around the house and get some jumping jacks in while you are at it!
Here are some healthier options for your Super Bowl Snacks.
Salsa, Hummus, Bean Dip, or Spinach-Artichoke Dip. As long as it’s made right, you can’t go wrong.
Salad on a Stick. A healthy way to snack on the go!
Spicy Papaya Guacamole. Pretend you’re on a tropical island while freezing your toes off this winter.
Grilled Shrimp with Orange-Habanero Mojo. Can you say DELICIOUS?!
Mini Turkey Burgers with Gorgonzola. Little burger, BIG taste!
HAVE A FUN AND SAFE TIME FROM US HERE AT CHEFUNIFORMS.COM!
May the best team win! Who are you rooting for? Do you have any other suggestions on staying healthy during the Super Bowl? Leave a comment below and let us know!
Let’s take a poll – who says men make better chefs? And who says women make better chefs?
According to the Bureau of Labor Statistics’ BLS Report dated February 2013, employed persons by detailed occupation and sex, 2011 annual averages showed that women account for just 19% of the chefs and head cooks in professional kitchens and male chefs represent 81%.
Why is this industry so male dominated? Is it safe to generalize that men make better chefs in a traditionally known female skilled environment due to their numbers employed? A mother’s home cooking brings back the fondest memories and is every child’s first touch that children encounter when it comes to culinary skills. Mothers are known for their creative and tasty dishes made from the heart. As women are the homemakers in their private households, there is still the question of why are there more male chefs than female? Are they truly better cooks as they have matured and learned to cook from their mothers and grandmothers?
Better multitaskers? Women are great at multitasking; being managers of their households and building those skills that are easily transferable into a restaurant environment. Better commanders of respect due the makeup of the male anatomy? Men are naturally known as authority figures in the home and in the workplace. According to the Occupational Outlook Handbook, they quote that Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns. In philly.com, “Generally speaking, kitchens are very male-dominated places that thrive under powerful, no-nonsense leadership,” said Erin O’Shea, executive chef at the about-to-open Percy Street Barbecue. “It can be especially challenging, as a woman, to earn the respect necessary to lead people in this environment.”
Both men and women make great chefs because they are driven by their passion for making great food. Each has their own style and personality that they bring to their dishes. Suzanne Venker wrote an article titled “To be happy, we must admit women and men aren’t ‘equal’” and said that “Men and women may be capable of doing many of the same things, but that doesn’t mean they want to. The fact that we don’t have more female CEOs or stay-at-home dads proves this in spades.”
This is an interesting topic to us, and we would love to hear your thoughts. So who makes a better chef? What say you?
Today is Martin Luther King, Jr.’s birthday, and has become a celebration of one of this nation’s most influential public figures. Of course most people recognize King from his “I have a dream” speech, but not everyone knows the details of how this holiday came about.
About 15 years after King’s assassination in 1968, President Ronald Reagan signed the holiday into law in 1983 and began observing it in 1986. The idea of making Dr. King’s birthday a holiday was promoted by labor unions in contract negotiations. Before Dr. King, only two other people had national holidays in the United States honoring them: George Washington and Christopher Columbus.
As we celebrate this great icon for his life, his powerful legacy and his passion for equality for all men and women, here are some interesting, little-known facts to think about:
- He was born in Atlanta, Georgia as Michael King Jr.
- King’s father changed both his own name as well as his son’s name from Michael to Martin Luther in 1934, during a trip to Nazi Germany. This was inspired by German reformer, Martin Luther.
- He changed the course of U.S. History in helping Americans understand and appreciate that the rights of all people are equally protected by the law. His primary focus was aimed at achieving change through non-violent protests.
- His awards include but are not limited to: a Nobel Peace Prize, Time’s Person of the Year, a Presidential Medal of Freedom, a Congressional Gold Medal, and a Grammy Award for Best Spoken Word Album.
- One of his popular quotes is: “I look to a day when people will not be judged by the color of their skin, but by the content of their character.”
Dr. Martin Luther King served as an inspiration for an entire nation. What or who inspires you? Take a moment to think about this today, and enjoy the holiday!