Chef Mark Mattern, MBA, CEC

10 steps to Deep Fried Turkey 101 Chef Mark Mattern, CEC, MBA Step One: Get a turkey! 12- 15 pounds is a good size for most deep fat fryer pots. Find a very large cooking pot and some cooking oil. You can use vegetable oil, but it's better if you use peanut oil. However peanut oil is very expensive and you are going to need several gallons of it. Step Two: Prepare the turkey. It MUST BE defrosted and washed and make sure there are no pop up tender timer devices or anything left inside. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and tail to the body of the turkey. A Frozen turkey in hot oil is a BOMB! BE CAREFUL! Step Three: To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two. With the turkey and the water there should still be several inches of room between the oil and the top of the pot. If it's a close call, then

This quarters culinary theme: Leadership is Servitude The Culinary Arts serve the needs, wants, and desires of others. Great Leaders learn that serving others actually also serves the goals of the team, creating strength, inspiring and fostering creativity and empowering the passion to get the job done! The step to that success are: Enter Inquire Exceed Exit Follow-up

This quarters culinary theme: Leadership is Servitude Enter Inquire Exceed Exit Follow-up The servant-leader is servant first. It begins with the natural feeling that one wants to serve. Then conscious choice brings one to aspire to lead. The best test is: do those served grow as persons: do they, while being served, become healthier, wiser, freer, more autonomous, more likely themselves to become servants? And, what is the effect on the least privileged in society; will they benefit, or, at least, not be further deprived? (Greenleaf) Essentially, one leads by serving others in supporting their life-long personal growth and while striving for and meeting common goals. Larry C. Spears identifies ten character traits of a servant-leader as essential for leadership development. Listening, empathy, healing, awareness, persuasion, conceptualization, foresight, stewardship, commitment to the growth of people, and building community (Spears) are characteristics that can be measured objectivel

We begin another quarter with many exciting things to our studnets to enjoy on campus Event to look for Wellness and Health Fair at the Coast School of Law (October 8th) The Caring Chefs at the Avenues Event (October 25) The ACF meeing October 5th on Campus November ACF meeting at Marsh Landing hosted by Chef Jeff Norman- Dexter- Russel will get away a $500 Dollar knife kit. March of Dimes Event (November) Chocolate demos Cake demos Visting Industry Professionals and Chefs

Apple Spiced Oatmeal Cookies Chef Mark Mattern, CEC, MBA Ingredients 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2/3 cup firmly packed brown sugar 1/4 cup granulated sugar 1/4 cup (1/2 stick) unsalted butter 3/4 cup apple butter 1 egg, whole, cracked shell removed 3 tablespoons skim milk 2 teaspoons vanilla 3 cups Quaker® Oats (quick or old fashioned, uncooked) 3/4 cup diced dried mixed fruit or raisins Preparation Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. In large bowl, beat sugars and light butter with electric mixer until well blended. Add applesauce, egg, milk and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Stir in oats and dried fruit; mix well. (Dough will be moist Drop dough by rounded tablespoonfuls onto cookie sheets or parchment paper, press lightly to flatten. Bake 12 to 14 minutes or until edges are light gold

Double Chocolate Cookies Mark Mattern, MBA, CEC Ingredients 2 cups (12 ounces) semi-sweet chocolate chips, divided 1-1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 pound (2 sticks) margarine or butter, softened at room temp, not microwaved 3/4 cup firmly packed brown sugar 1 egg 2 teaspoon vanilla 2 cups Quaker® Oats (quick or old fashioned, uncooked) Preparation Heat oven to 350°F. In small saucepan, melt 1 cup chocolate chips over low heat; cool. In medium bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat margarine and sugar with electric mixer until creamy. Blend in melted chocolate, egg and vanilla. Gradually add flour mixture; mix well. Stir in oats and remaining 1 cup chocolate morsels. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. Cool 2 minutes on cookie sheet; remove to wire rack. Store tightly covered.

Welcome to Baking 101 Success in baking depends on precise measurements and proper handling of both ingredients and the tools required for each recipe. Baking 101 can help you learn tips and techniques, get better acquainted with your baking equipment and the kitchen environment, and find answers for your baking frustrations. Preparing for Baking Grease baking pan or dish only if the recipe directs. Apply a thin layer of vegetable shortening with a paper towel or lightly coat with no-stick cooking spray. Use the back of a large spoon or your fingers to press stiff batters or doughs into the baking pan or dish. Use a spatula to evenly spread moist batters. Use your fingers to pat oatmeal or crumb crusts onto the bottom and sides of a baking pan or dish. Baking and Testing for Doneness Preheat oven 10-15 minutes before inserting the baking pan. Check oven temperature with an oven thermometer. For more even baking, position oven rack in the center and bake only one baking pan at a time. I

August 28 - 30, 2009 • St. Joseph, MI View Cart | Checkout Epicurean Classic Sponsors Epicurean Twitters Welcome to the 6th annual Epicurean Classic featuring the country's finest chefs, cheese, wine and beer experts, culinary authors and practitioners. Join us on the Lake Michigan shoreline for a three-day tasty Epicurean bonanza of cooking demonstrations, wine tastings, receptions, guest-chef dinners and more. Follow us on Twitter, or Facebook and get all the updates. See you in August, Cheers! Wall St. Journal features Epicurean Classic's wine focus in today's Regional Tastes & Treats -- Friday Journal. 9:53AM August 21st from epiclassic KZoo's Bill Wood gets it: http://bit.ly/qNpIp 9:11AM August 20th from epiclassic Register for any Epicurean Classic event before August 21 and receive a three piece KitchenAid bakeware set, FREE. www.epicureanclassic.com 8:20AM August 12th from epiclassic Fellow foodies, you are in for a treat if you're looking forward

       

       

Pan Seared Scallops in a Lemon Cream Sauce: Mark Mattern, MBA, CEC Serves 4-6 • 3 pounds large scallops, dried • 2 tablespoons (1/4 stick) butter, divided • 2 tablespoons olive oil, divided • 1 each lemon, juiced • 1 1/2 cups dry white wine • 1/4 cup sliced shallots • 2 garlic cloves, peeled, crushed • 2 cups heavy whipping cream • 1 teaspoon ground turmeric Preparation Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Or use a micro zester to remove only the yellow portion of the lemon. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 da

Tips for cooking Scallops Dry scallops are essential — At the store, ask for dry sea scallops, which means that they haven’t been soaked in a sodium solution. The solution whitens and plumps the scallops, but when you cook them, all that liquid leaches out, making it impossible to achieve a good sear. Get the pan and cooking fat hot — Heat a nonstick pan over medium-high heat for a minute or so; then add the fat and let it heat up. If you’re using oil, it’s ready when a drop of liquid sizzles as it hits the hot oil. If you’re using oil and butter, wait until the butter stops foaming. Don’t crowd the pan — There should be enough room between the scallops so that they sizzle rather than steam—that’s the only way you’ll get a good crust. If your pan isn’t big enough to hold the scallops without crowding, sear them in batches. Scallops only need a few minutes per side to get nicely browned. They’re done when they feel barely firm to the touch, and when you cut into one, it should be faintl

Chef Mark Mattern is appearing on Channel 4 bi-weekly on the weekend show. Tune in on Saturdays at 8:40 AM and see what is cooking!

The Jacksonville Film Festival is in town. It runs May 14, 2009 to May 20, 2009 and films will be shown at Five Points Theatre and The Florida Theatre. This is an exciting opportunity to see some fantastic new films and shorts from around the world (and right here in Jacksonville). The Art Institute of Jacksonville is a silver sponsor of the event this year and the Culinary Arts Program and Digital Film Program are heavily involved in making it a success. Dr. Nadia Ramoutar is on the Board of Directors for the film and serves as the Screening Chair committee. The Culinary Students of the Art Institute of Jacksonville lead by Chef Mattern and his awesome faculty prepared and served the opening night gala reception to rave reviews. Hot and cold canapes and speciality deserts were served butler style. Leaders of the Jacksonville community where on hand to partake is this amaazing event. Congratulation.

The chefs at the International Culinary School at the Art Insititute of Jacksonville believe in field to plate so we have joined CSA What is a CSA? A CSA, (Community Supported Agriculture) is a partnership of mutual commitment between a farm and a community of supporters which provides a direct link between the production and consumption of food. Supporters cover a farm's yearly operating budget by purchasing a share of the season's harvest. CSA members make a commitment to support the farm throughout the season, and assume the costs, risks and bounty of growing food along with the farmer or grower. Members help pay for seeds, water, equipment maintenance, labor, etc. In return, the farm provides, to the best of its ability, a healthy supply of seasonal fresh produce throughout the growing season. Becoming a member creates a responsible relationship between people and the food they eat, the land on which it is grown and those who grow it. This mutually supportive relationship

Students: Welcome back! The Spring quarter begins on April 6th. The quarter will be full of we exciting events and news. Mark your calendar for April 30 to support AIDS at an Thomas Keller menu event produced by our Art Culinariare classes. Chef Mattern

Congratulations Students you made through another quarter. Enjoy your short but well deserved break. See you on April 6th for the Spring Quarter.

Strange foods video on FOX news. Check it out...what is that smell that also make your sex drive go off the chart.

Micro waving Water! A 26-year old man decided to have a cup of coffee. He took a cup of water and put it in the microwave to heat it up (something that he had done numerous times before). I am not sure how long he set the timer for, but he wanted to bring the water to a boil. When the timer shut the oven off, he removed the cup from the oven. As he looked into the cup, he noted that the! water was not boiling, but suddenly the water in the cup 'blew up' into his face. The cup remained intact until he threw it out of his hand, but all the water had flown out into his face due to the build up of energy. His whole face is blistered and he has 1st and 2nd degree burns to his face which may leave scarring.He also may have lost partial sight in his left eye. While at the hospital, the doctor who was attending to him stated that this is a fairly common occurrence and water (alone) should never be heated in a microwave oven. If water is heated in this manner, something should be plac e

Heaven is Where:The Police are British,The Chefs are Italian,The Mechanics are German,The Lovers are Frenchand It's all organized by the Swiss. Hell is Where:The Police are German,The Chefs are British,The Mechanics are French,The Lovers are SwissandIt's all organized by the Italians.

In Memorium With all the sadness and trauma going on in the world at the moment, it isworth reflecting on the death of a very important person, which almost wentunnoticed last week. Larry LaPrise, the man who wrote "TheHokey Pokey",died peacefully at age 93. The most traumatic part for his family wasgetting him into the coffin. They put his left leg in. And then thetrouble started.I LOVE COOKING WITH WINE Sometimes I even put it in the food. Kinky is using a feather.Perverted is using the whole chicken. money isn't everything,but it sure keeps the kids in touch. Red meat is not bad for you Fuzzy green meat is bad for you.I am having an out-of-money experience.As a senior citizen was driving down the freeway, his car phone rang.Answering, he heard his wife's voice urgently warning him, "Herman, I justheard on the news that there's a car going the wrong way on 280 Interstate.Please be careful!" "It's not just one car," said Herman. "It&#

The Super Steelers are the only professional NFL football team with 6 superbowl wins! Chef Mattern is still beaming!

Thank you for your interest in working Super Bowl XLIII Here are a few details for you. Motor coach transportation will be provided from Jacksonville to Tampa. Buses leave Jacksonville Municipal Stadium February 1st at 6:00 am sharp. Busses will depart Tampa approximately 2 hours after game ends. Uniforms requirements are: black slip-proof shoes, black pants, plain white tee-shirt. Chef coat, hat & apron will be provided on site. You will be working in one of Levy Restaurants’ premium areas. Positions include: carvers, sauté cooks, runners, grill cooks, prep cooks, line cooks. Meals will be provided What to bring: cash, if you want souvenirs, government issued photo identification, What not to bring: any bag larger than 8.5” x 11”, knives or any kitchen tools For more information contact Chef Tim Hoch thoch@levyrestaurants.com

The Definitive Craigslist Guide for the Recession To paraphrase one shopping expert , nearly everyone wants better deals on everything these days. Craigslist is a great place to get those deals, and you don't have to be a jerk to get them. There's a reason reporters and others looking to take the pulse of the economy so often turn to the free classifieds site : Its endless pages of sales, desires, and trades reflect how we're all dealing with less cash on hand—or at least available credit—than many of us have grown accustomed to. There's a lot more stuff available on Craigslist these days, and many more ways to get it faster and cheaper than the next buyer, while still maintaining a sense of decency when dealing with folks who might be down on their luck. Let's take a look at a few buying and bargaining techniques anyone looking to shave some expenses off their budget should have under their belt. Think of Craigslist as a gigantic open-air market, one where everythi