Chef Mark Mattern, MBA, CEC

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

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.