Archive | April, 2012

Arbor Day: Food for the World

by on April 29, 2012 in Chef Uniforms, Holildays

A good chef knows that a recipe is only as good as its ingredients. Without the freshest of ingredients, even the best recipe can taste stale… which is why today is a very important day for chefs everywhere! Today is Arbor Day, the day in which we are encouraged to plant and care for trees. 140 years ago today, an estimated one million trees were planted in honor of the holiday’s inception. Since then, individuals and groups alike have been gathering together to save and feed our planet, one tree at a time. But what does this have to do with you as a chef, you ask? All you have to do is look at this picture to see the impact of such a holiday on your industry.

And what do all of these delicious-looking vegetables have in common? They all come from plants, of course! Some of which may have even been planted on Arbor Day. So throw on your chef coat and chef pants, it’s time to get cooking’! But first, get out there and plant some trees!

Interview With NRA Contest Winner, Jessica Cheek!

by on April 26, 2012 in Contests

We caught up with ChefUniforms.com Contest winner, Jessica Cheek for a quick interview before she heads off to the 2012 NRA Show next weekend!  Check out what she had to say about winning the contest:

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1.  How does it feel to win an all-expense paid trip to the 2012 NRA Show?

It is honestly a complete honor to have won an all-expense paid trip to the 2012 NRA Show. Not only have I wanted to go to this show, I get to go for free and visit one amazing city.

2.              What do you plan on getting out of your trip to the NRA?

I will benefit so much from my trip to the NRA in so many ways. I hope to learn many things that will help me be successful when starting up a bakery for myself, which has always been a dream of mine. It will also be super great to see all the top chefs that will be attending the show.

3.              How did you go about getting all of those votes? What did you do that helped the most (Facebook, Emails, etc)?

Many of my good friends and I teamed up to spread the word. We made flyers to put up around town and in busy restaurants that we attended often. I also created an event on Facebook telling everyone to go vote and tell everyone they know. The site to go vote for me went all across the world. I also sent out the site to all of the contacts in my phone. Overall, I think that Facebook was the most successful of all because so many people are on Facebook and it was very easy to spread the word around.

4.              Why did you want to become a chef?

Cooking is just something I absolutely love to do, and I have always been pretty good at. Cooking pairs with creativity in many ways and I have a lot of talent when it comes to creativity. You can express yourself so much in the foods you cook and people look to chefs every day for food, because it is essential to life.

5.              What fabric and style of uniform do you enjoy wearing most?

In the kitchen, I like to wear a white basic women’s chef coat with thin material so I can stay cool while cooking and the way the women’s fit are just very comfortable and are not baggy so they don’t get in the way. Also, it’s a must to have a pocket on the side for my thermometer and sharpie, since I always need those. With pants, I like to wear black women’s fit chef bands with an elastic band so I can make adjustments when needed.

6.              Do you enjoy dining out in your free time?

I love dining out in my free time. It is always great to go out and try new things, also new atmospheres. There is nothing like going out and getting a good meal with good friends.

7.              Do you ever get menu ideas from your competitors?

You can really learn a lot from other people’s menus. I wouldn’t ever take any of their recipes to use, but getting ideas from them is no problem. You can change an idea and make it into something completely better or totally different from what it was when it was started.

8.              Do you see any changes in food trends?

I actually see a lot of changes in food trends more and more every day. People are trying many new ideas that may have never been seen before. A lot of new ingredients are being used in preparing different foods, also in presenting them.

9.              Is there any one thing you would have done differently in starting your culinary career?

I would not change a thing about how I started my culinary career. I am happy with the way it started and it has been very successful for me. I can only hope that it keeps being this good to me.

10.          What advice would you give to someone who wants to go into the culinary field?

The best advice I can give, and the best advice I have ever heard is to follow your dreams! The first day of culinary school, I was told a quote, and it is a quote I am yet to forget and is very dear to my heart. “Don’t let the fear of failure overcome the joy of success”. If you keep this mind set, you will always be successful in everything that you do. Being in the culinary field is amazing and I wouldn’t change it for the world.

Have a great time at the show, Jessica, we look forward to hearing how it was!

 

Drumroll…..We Have a Winner!

by on April 24, 2012 in Contests

Congratulations to Jessica Cheek for winning the ChefUniforms.com contest for an all-expense paid trip to the 2012 National Restaurant Show in Chicago, IL!  Below is her entry for why she deserved to win this trip, keep an eye out in the near future for a more in-depth interview with Jessica.

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Jessica Cheek

570 Votes

“I deserve to win this trip because culinary for me, is an absolute passion. It is what I do every day and will be doing for the rest of my life. I know that that cooking is what I was born to do and I wouldn’t trade it for anything in the world. When I am in the kitchen, I feel like I am on top of the world. You can express yourself so much with the foods that you cook.
I started off wanting to make cakes and decorate them. Baking is more of what I like to do. But, I decided that if I was going to go to culinary school, I was going to do cooking and everything. I am truly glad that I made this decision because it is going really good for me. Although, I am going to a community college in the small town that I live in, I think I am learning just as much as I would at Johnson & Wales or any other big culinary university. I just finished my first semester and am finishing up my second semester right now. I made the dean’s list this past semester and I hope to make it from here on. I am also joining an honor society. I have so much fun in school and I love going.
I hope that someday I can be an inspiration to children, just as Cake Boss and all other famous chef’s and baker’s are to me. My two brothers are my heroes and are part of the reasons I do what I do. The cake I made and posted a picture of, I made for my little brother for his 4th birthday. Any cake they dream up, I make for them every birthday they have. I will continue to do this as long as they let me. Also, the picture I posted where I am holding the tray was at a hors d’oeuvre party that I attended with school. On the tray is lemon fennel slaw and procuitto on crustini.
It would be such an honor to attend the National Restaurant Association show and would mean more than you could ever imagine to me.”

Here is a recap of what she has won:

  • Round-trip airfare to and from Chicago, IL
  • Entrance fee to the NRA Show
  • Hotel stay at boutique luxury Loop Hotel, Hotel 71
  • Check for $425 to be used for taxi rides and food
  •  Her very own featured article on the Chef Vibes Blog.

We would like to thank everyone for their interest and participation in the contest!  We will also be sending our runner up, David Wilson a $50 ChefUniforms.com gift certificate and Michelle Gurbal and Nathaniel Baker each $25 gift certificates for all of their efforts.  We’re not done yet!  EVERYONE who entered into the contest will be receiving a coupon code for ChefUniforms.com to their email, so watch for that.   There will be more ChefUniforms.com contests in the future, so be sure to check back on our Facebook page and Chef Vibes Blog.  If you do make it out to the show this year, be sure to stop by our booth (#1742) and say hi!

Have Earth Day Year Round In Your Kitchen From LiveESP.com (Exclusive Discount)!

by on April 20, 2012 in Holildays, SALE

EarthDay2012_Chef

This Sunday, April 22nd, is Earth Day with this year’s theme being “Mobilize the Earth”.  The theme’s intent is to bring power to the people, as there has been public backlash at the shortcomings from governments taking steps toward protecting and preserving our environment.  “Mobilize the Earth” encourages people to use what they have to demand action, their voice!

So we’ll take our own advice and use our voice to tell all of our ChefUniforms.com fans about one of our favorite companies, Essential Safe Products (LiveESP.com).  ESP is a website committed to healthy lifestyles and a healthy environment.  On their site you can find tips and tricks on how to avoid exposure to toxins in food and drink and purchase kitchen and on-the-go products that are non-toxic and food safe.  Our favorite items around the halls of the office are the reusable glass water bottles and stainless steel straws.   They make Earth Day a YEAR ROUND mission (and were featured at this year’s Grammy’s and in the Oscar’s gift bags, so we think they’re pretty cool for that too!).

They’re generously giving our ChefUniforms.com Facebook fans and blog followers 10% off of their entire order from now until 4/30/12; just enter EARTH at checkout for your exclusive savings!

Below is a “Cliff’s Notes” rundown on some of their most popular items and how these little lifestyle changes can have a BIG impact on your family’s life and our planet’s J

Reusable snack bags ~ Because only about 1-3% of plastic bags end up getting recycled and since plastic is not biodegradable, using a reusable snack bag is a great eco-friendly alternative to help reduce the amount of waste you produce. Take a look at the type of reusable bag you use and check to make sure it is free from harmful chemicals like phthalates.

Reusable straws ~ Many people like to use straws to help keep their teeth clean but with plastic straws being thrown away, we end up getting the environment “dirty” at the expense of “clean” teeth. Instead of using a new straw every time you sip on a colored drink, try using reusable straws made from glass or stainless steel.

Reusable bamboo utensils ~ Plastic utensils are everywhere: when you order food to-go, at the office, and in schools. They often end up in the trash, so to help avoid this, use reusable utensils made from certified organic bamboo, a sustainable resource that does not jeopardize the environment when it’s grown.

Reusable food containers ~ Ever thought about bringing your own container for leftovers when you go out to eat? Instead of packing leftovers in containers provided by restaurants, try packing them in a glass or stainless steel food container—an eco-friendly and safe way to store your food.

Reusable water bottles ~ Buying a new plastic water bottle every day is neither cost effective nor good for the environment, since bottles are often tossed into trash bins.  Switch to reusable water bottles made from BPA free glass or stainless steel as a safe, eco-friendly and non-toxic way to enjoy water and stay hydrated.

100% certified organic lunch bags ~ Replace brown paper bags and plastic bags with a reusable lunch bag made from 100% certified organic cotton.  Methods used to grow organic cotton do not use toxic pesticides or fertilizers and have a lower environmental impact than conventional growing methods.

Happy (and Safe) Friday the 13th!

by on April 13, 2012 in Chef Uniforms, Holildays

ChefUniforms.com would like to wish you all a very safe and happy Friday the 13th! And remember: watch out for mirrors, black cats, ladders, sidewalk cracks and open indoor umbrellas! But if you do, say, rip a hole in your new chef coat accidentally, we’ve got plenty of replacements to choose from at ChefUniforms.com! From contemporary chef coats to traditional chef coats and everything in between! We’ve got colored chef jackets and mesh chef coats, and even short sleeve chef coats for those warm days in the kitchen. So stop on by www.ChefUniforms.com for all of your Chef Uniform needs!

Easter Funday

by on April 8, 2012 in Chef Uniforms, Holildays

Happy Easter, everyone! It’s time to take off those chef coats and have a little fun, because it’s time for an egg hunt! We know how hard you work every day, and the last thing you probably want to do is read on your day off… That’s why we’ve decided to lighten things up a bit today by bringing you some of our favorite colored egg creations from around the globe… enjoy!

And of course… the tasty treats we all know and love…

 We hope you all have a very Happy Easter!

A Very Happy Passover to You!

by on April 6, 2012 in Chef Uniforms, Food Events, Holildays

Happy Passover to all of our Jewish friends and fans! Since most of you are in the culinary profession, I’ll get right down to the nitty gritty. As with many religious holidays, food bears a specific importance on how the holiday is celebrated, and Passover is no different. But how are you supposed to cook a meal for a holiday where the diet is so restricted that you can’t eat anything made from wheat, barley, oats, rye or spelt (another type of wheat)? Let’s start with the traditional Seder plate:

1.          Maror – bitter herbs; generally horseradish is used.
2.      Zeroa – shank bone; generally a lamb shank.
3.      Karpas – a vegetable; generally, parsley is used here.
4.      Chazeret – a bitter vegetable; here, lettuce is shown. Many people choose to put a dish of salt water in its place.
5.     Charoset – mixture of apples, nuts, wine and spices.
6.      Baytzah – hard-boiled egg.

 
After tonight’s Seder (the service in which the story of the liberation of the Israelites from slavery in ancient Egypt is told and celebrated), the meal can begin, so here’s where you come in… what to make? Even with such dietary restrictions as “no bread or pasta”, you can never go wrong with a nice brisket, or even a roasted chicken. If you are in need of some culinary inspiration, just take a trip to Bon Appétit, and check out their Passover Favorites Slideshow. It made me hungry just looking at it!

Happy Passover, Everyone!

Chicken Cordon Bleu

Easy, Delicious Chicken Cordon Bleu

by on April 4, 2012 in Chef Uniforms, Featured Recipe, General Chef Talk, Holildays, Recipes

Happy National Cordon Bleu Day everyone! In honor of this very special occasion, we’ve decided to do something a little different for our loyal readers and followers. We’ve decided to bring you a step by step recipe for easy and delicious Chicken Cordon Bleu, using ingredients that won’t cost you an arm and a leg! So, put on your chef coats and join us as we cook up a tasty recipe! We hope you enjoy reading this as much as we enjoyed eating it!

Step 1: Gather your ingredients.

Here’s what you’ll need:

  • - Canola or vegetable oil
  • - Boneless, skinless chicken breasts
  • - Any thinly sliced ham – we used Hillshire Farms…
  • - Any thinly sliced swiss cheese – we used Sargento Reduced Fat
  • - About ¼-1/2 cup of Bread Crumbs – we used Progresso Italian Style
  • - About ¼ cup of All-Purpose Flour
  • - 1 large egg or 2 smaller eggs
  • - Toothpicks

Step 2: Cut or butterfly the chicken breasts into thin cutlets, the thinner they are, the easier it will be to roll them later.

Step 3: Try to flatten the thicker pieces. You can use a meat tenderizer for that…

Step 4: Put the flour, eggs, and bread crumbs into separate bowls. The bread crumbs and flour should be in the bigger bowls to avoid a mess…

 

Step 5: Coat each piece of chicken in flour and set them aside.

 

Step 6: Lay a slice of ham and a slice of cheese on each piece of chicken. If you want to go a little higher quality, you can use prosciutto instead of the ham.

 

Step 7: Roll these tightly, and secure with 2-3 toothpicks.

 

            – So, they should look like this at this point…

Step 8: Dip the rolled chicken, ham and cheese into the egg, coat evenly.

 

Step 9: Dip the rolls in the bread crumbs, and make sure to coat it evenly, and shake off the excess.

 

Step 10: Pour oil to cover the bottom of a large pan, and put the stove on medium-high heat. Once it is hot enough, put the chicken into the oil, and cook them until golden brown. Be sure to cut into it and make sure the inside is all white, and the juices run clear.

 

Step 11: Enjoy with a favorite side dish! We chose Au Gratin Potatoes, because we love our cheese!

  • Don’t forget to pull out the toothpicks! (I learned the hard way)

 

Do you have another way of making this recipe, or a way to make it healthier? Share with us below, so we can all try it out!

Don’t Be Late!

by on April 1, 2012 in Chef Uniforms, Holildays

Wake up! It’s Monday! You’re late for work!!!

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April Fools!

Don’t you just love a good, harmless prank? But when and why did pranking people become the April 1st norm? There’s some debate as to the origin of this holiday, but many believe that it started in France in 1582, when the country adopted the Gregorian Calendar.  Under this new system, New Year’s Day changed from the end of March to January 1st.  Some people continued to celebrate the New Year on April 1st out of jest and stubborness.   These people quickly became victims of pranks and jokes, as the majority of society thought their actions were foolish.

Today, we prank eachother just for the thrill of it, and carry on the tradition that had begun in France over 400 years ago. In fact, some major companies have pulled pranks on all of their customers in recent years (See The Greatest Fool of All). Have you pranked anyone recently? Tell us some funny ones you’ve pulled on your friends, family, or co-workers!

Happy Pranking! (Just don’t go ruining anyone’s Chef Coats!)

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