Chef Mark Mattern, MBA, CEC

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Chaine des Rotisseurs They exist in the United States. They are in Bahrain, Belgium, and Bermuda. They live in Paris, Milan, and New York. They are doctors, writers, and salespeople. They are passionate, adventurous, and hungry. They are the ultimate foodies. “They” are the members of the Chaine des Rotisseurs. Revived in 1950, the Chaine society actually traces its’ roots back to 1248, when France boasted a royal guild of meat roasters; at the time, specifically goose (a particular favorite during that period), although the society grew to include masters of all meat, poultry, and game. The Chaine, as it is casually referred to, was disbanded in 1793 due to the political upheaval of The French Revolution. The Chaine was not the only casualty; all guilds and similar societies met their end. The official definition of a guild, according to the Merriam-Webster dictionary, is “an association of people with similar interests or pursuits; especially: a medieval association of me...

Winter 2011 Orientation 01/07/11 First Day of Class 01/10/11 MLK Holiday 01/17/11 Last Day to Add/Drop 01/18/11 Mid-Qtr Orientation 02/16/11 Registration for Spring Begins 02/07/11 Mid-Qtr Classes 02/17/11 Mid-Qtr Add/Drop 02/21/11 President's Day Holiday 02/25/11 Last Day to Withdraw 03/11/11 Portfolio Review 03/24/11 Last Day of Class 03/26/11 Break Between Qtrs 03/28/11 - 04/03/11

Gingerbread House Mark Mattern, MBA, CEC You will need: • a pattern • one batch of gingerbread dough • four to five batches icing glue • cookie sheets • aluminium foil • room temperature butter • flour • rolling pin • knives • spatula • cooling racks • a plywood base on which to put the house • six unopened pop cans (to hold up the roof while icing dries) • pastry bags and tips (if you don't have them, use a knife and spread the icing) • lots of candies (lifesavers make good stained glass windows; ginger snaps make great shingles) The Pattern Cut from paper the following: Roof: 2 rectangles, 7 inches by 11 inches Side walls: 2 rectangles, 5"x8" Front and Back: base 5", total height 9". Cut door from front. /\ /\ - / \ / \ 4 inches / \ / \ _ | | | | | | _ | | | 5 inches | | | | | | | |_|_|__| |______| _ ...

Gingerbread Cookies Butter 4 oz. Brown Sugar 4 oz. Molasses 6 fl. oz. Eggs 1 ea. All-purpose flour 12 oz. Baking Soda 1 tsp. Salt ½ tsp. Ginger 2 tsp. Cinnamon 1 tsp. Nutmeg ½ tsp. Cloves ½ tsp. Cream the butter and the sugar together until fluffy. Add the liquid ingredients slowly Add all of the dry ingredients and mix till combined Refrigerate till firm Roll out to desired thickness and shape Bake at 325 till golden brown around the edges

The Orginal Roasted Anchoite Jerk Turkey Mark Mattern, MBA, CEC • 1 (8 to 10 pound) Turkey • Kosker Salt and freshly ground black pepper • ¼ cup Anchoite paste • ¼ cup of walkerwoods wet jerk paste • 1 medium onion, quartered • 1 head garlic, halved • Several sprigs fresh herbs, such as; thyme, parsley, rosemary and sage. • 2 bay leaves • 8 tablespoons unsalted butter (1 stick), melted Directions Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herb, and bay leaves inside. Rub with anchoite and walkerwood jerk paste. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and baste with t...

What is tryptophan? Tryptophan is an essential Amino Acid. Tryptophan is a component of many plant and animal proteins, and a normal part of the diet that humans must get from outside sources. It is a precursor (starting material) for serotonin from which our brains make serotonin, which is then used to calm you down and make you sleepy. Tryptophan also helps in niacin (B vitamins) production. Foods that are considered sources of tryptophan are dairy products, beef, poultry, barley, brown rice, fish, soybeans, and peanuts. L-tryptophan, in substantial quantities, is a natural sedative. It is normally found in turkey meat, and many people believe it to be the cause of a sleepiness common after a Thanksgiving feast.

Facts about the consequences of withdrawing/taking a QTR off from school:  It takes longer to graduate  The money you would have made based on $35,000 per year you lose by still continuing school and not being a part of the work force  The three months you are out of school for the “break” you lose three months of your grace period on your loan so when you graduate you have three months instead of six to start payments. If you take more breaks you will not have a grace period and will have to start payment on your loans immediately upon graduation  When you withdraw from a class you pay for that class and pay again to retake it and it also extends your graduation date  Must re-apply for financial aid  May not be eligible for alternative loans again due to changes in credit

Want to travel? Here is the U.S. Passport website https://email.edmc.edu/OWA/redir.aspx?C=aed5847d94f54ec5b089dfd912d27803&URL=http%3a%2f%2fwww.travel.state.gov%2fpassport%2ffees%2ffees_5079.html

This is a great link for opening a wine bottle https://email.edmc.edu/OWA/redir.aspx?C=d511ae23329a48a7a2a411e6d9fdff70&URL=http%3a%2f%2fwww.wimp.com%2fwineshoe%2f

Review your options: www.myaicampus.com Plan your week on the planning guide Course # and time of day (full load gets you to graduation on time= 12-16 credits) Plan at least one General Education course Plan at least one LAB course NEED YOUR STUDENT ID AND YOUR NAME on ALL PLANNING GUIDES Make appointments with Linda to see your faculty advisor for your next quarter schedule. Don’t miss the class you want to take. PLAN EARLY

NORTHFIELD, Ill. (March 22, 2010) – Philadelphia Cream Cheese and Food Network star Paula Deen have teamed up to host the Real Women of Philadelphia online community and casting competition. The campaign includes an online casting audition for cooks to show off their best Philadelphia Cream Cheese recipes by submitting their videos to www.PaulaDeen.com/RealWomen, with 16 lucky home cooks becoming finalists and getting a chance to compete in a live cook-off in Paula Deen’s home town of Savannah, Ga. Four cooks will be named the Real Women of Philadelphia – each earning a talent contract for $25,000, the chance to host their own weekly online cooking show on www.PaulaDeen.com/RealWomen and the opportunity to be featured in a cookbook that highlights the community’s favorite cream cheese recipes – including appetizers, entrees, side dishes and desserts. http://newteevee.com/2010/03/23/paula-deen-and-eqal-seek-real-women-for-kraft-contest/ http://www.kraftfoodscompany.com/mediacenter/count...

Freelancing discussion in the Culinary Arts Join Chef Mattern and Melanie from career services for a open discussion on how to freelance and network during your culinary journey. When: May 3rd: 12:00 Noon in the dining lab What: Snacks will be provided Freelancing discussion in the Culinary Arts Who: Chef Mattern and Melanie Why: Learn the tools to capitalize on the 8 nodes of networking to create a powerful career path. See you on Monday

Join Chef Mattern on July 17th and learn how to cook for patience with PKU The main phenylketonuria treatment is a strict diet with very limited intake of phenylalanine, which is mostly found in protein-rich foods. Doctors used to believe it was OK for a person with PKU to stop the diet in adolescence, but today, doctors recommend sticking to the diet for life. A safe amount of phenylalanine differs for each person. Your doctor will determine a safe amount through regular review of diet records, growth charts and blood levels of phenylalanine. Frequent blood tests will monitor PKU levels as they change over time, especially during childhood growth spurts and pregnancy. In general, the idea is to consume only the amount of phenylalanine that's necessary for normal growth and body processes, but no more. Which foods to avoid Because the amount of phenylalanine adults can safely eat is so low, it's crucial they avoid all high-protein foods, including: Milk Eggs Cheese Nuts Soybean...

The Strict Enforcement of Proper Appearance in Our Industry How do you feel about the strict enforcement of appearance in our industry? Anyone who's spent a day in culinary school can tell you that the restaurant biz always prizes good appearance on the job. Industry rules often dictate not just what we wear, but also how we maintain our bodies. Many establishments enforce strict rules for jewelry, facial hair, tattoos, haircuts, and piercings. The Francis Tuttle Technology Center in Oklahoma City recently put a call out to a handful of people in the industry who are responsible for hiring at their businesses. The group was and made up of chefs, GMs, culinary school instructors, and others who deal with fresh culinary employment everyday. Here are some of their thoughts on kitchen appearance... "I like to refer to tattoo sleeves as the $30,000 marker. Most cooks who have them will never make more than that. At our club all tats are required to be covered and if they are belo...

With Passover beginning next week, we thought it would be nice to provide a little background on food typically found at a Passover Seder. Matzah- Matza is the substitute for bread during the Jewish holiday of Passover, when eating chametz (bread and leavened products) is not allowed. Eating matza on the night of the seder is considered a positive mitzvah, i.e., a commandment. In the context of the Passover seder meal, certain restrictions additional to the chametz prohibitions are to be met for the matza to be considered "mitzva matza", that is, matza that meets the requirements of the positive commandment to eat matza at the seder. Maror and Chazeret- These bitter herbs represent the bitter life the Jews led as slaves in Egypt. They're eaten twice during the Seder-once by themselves and once with matzah. Horseradish is often used for maror and romaine lettuce for chazeret. Charoset- This represents the bricks and mortar the Jews used to make Egyptian building, so it ...

Passover begins today, I thought it would be nice to provide a little background on food typically found at a Passover Seder. Matzah- Matza is the substitute for bread during the Jewish holiday of Passover, when eating chametz (bread and leavened products) is not allowed. Eating matza on the night of the seder is considered a positive mitzvah, i.e., a commandment. In the context of the Passover seder meal, certain restrictions additional to the chametz prohibitions are to be met for the matza to be considered "mitzva matza", that is, matza that meets the requirements of the positive commandment to eat matza at the seder. Maror and Chazeret- These bitter herbs represent the bitter life the Jews led as slaves in Egypt. They're eaten twice during the Seder-once by themselves and once with matzah. Horseradish is often used for maror and romaine lettuce for chazeret. Charoset- This represents the bricks and mortar the Jews used to make Egyptian building, so it should be mad...

Chef Mark Mattern and the ACF chapter to explored the lastest discoveries the world of molecular gastronmy. This workshop will be hands on and exploratory with chemicals and new products and ideas with molecular gastronomy. Here are some web sites to review: http://www.ideasinfood.com http://khymos.org http://cookingissues.wordpress.com http://alineamosaic.com

We are so Proud of Chef Baskette and ICS @ AIJX I am pleased to announce that Chef Baskette was awarded Chef Educator of the Year form (WACS) congress while in Santiago Chili this week! Two of our own students Kristine Eagan and Bert Roberts are part of the first delegation of junior chefs with WACS. They will be the first ACF/WACS junior members to represent this international forum of culinarian. The experience in Santiago Chili has been awesome and continues all this week. Look for photos! We are so proud of our students and Chef Baskette of the International Culinary School at the Art Institute of Jacksonville, Florida! Please click here to download the WACS 2010 Congress Programme