Martha Stewart has always proclaimed her love for cookies. If you’ve followed her shows on TV, you would know the different types of cookies she’s made that are truly delicious and attractive to look at. Most are easy to prepare.
The good news is that Martha now has a cookies app for both the iPhone and iPad. Through this new app, those who love baking can find a wide assortment of cookie recipes. This new and advanced tool features a beautiful design and more than 90 recipes. It also contains how-to videos, baking tips, ideas for packaging, kitchen times, shopping lists, sharing options and search features. It’s a great resource to use particularly for those new in baking and the new moms or wives who like to try their skills in this field.
If there’s one female celebrity chef that I admire a lot (and I know there are many of us who do), it has to be Rachel Ray. Cooking may not be her main profession but this famous talk show host can really cook and has excellent skills that can compare with the real chefs out there. Her cooking and hosting skills are incomparable.
I watch the Rachael Ray show as often as I could when I have the time. I used to watch her Rachael Ray Vacations as well. But it was only lately that I learned that this amazing woman actually has four shows in the Food Network and 14 best-selling cookbooks. Currently, she also has a magazine called Every Day with Rachael Ray and has a line of kitchen products that are of vibrant colors (orange, yellow green, red and yellow) unlike the usual black and silver colored ones we’re used to seeing.
Rachael is also a devoted wife to John Cusimano. She’s proud of her man whom she features in her show every now and then. And if you think that she’s too tired to cook for John when they get home after a busy day, think again. She loves to cook at home and the favorite dish her husband craves for every time is Carbonara. Rachel even describes as “extra sexy” her eating Carbonara in big servings with husband John especially at midnight.
Rachael was exposed to the art of cooking at an early age when she was around three or four years old. Being the daughter of a restaurant owner, she would often watch her mom cook and then she would try it out herself.
As she was growing up, Rachael got more exposed to a variety of cooking techniques courtesy of her maternal grandfather and the family of her dad. Her family owned a number of restaurants in Massachussets and Rachael herself got involved in several jobs that dealt with food and drinks until she got into TV hosting.
If you like to learn some quick yet delicious recipes for your every day meals, just tune in to the Rachael Ray Show. You’ll not only learn to prepare and cook food but will get updated as well on your favorite celebrities.
Photo via ew.com
Celebrity chefs of today have inspired many young people to consider a career in culinary arts. Even the not-so-young working professionals have been observed to be showing incredible interest in the field. This may be due to many reasons but it is quite clear that immense financial possibilities and popularity form the core of this renewed interest in cooking careers.
Steps in Training to Become a Celebrity Chef
1. Get the Required Education
Enrolling in a Culinary Arts Program provides advantages in terms of the basic and “academic” learning that may be needed by chefs. Available programs range from certificate courses to master’s degrees. The appropriate program would depend on the skills and education already acquired prior to the program.
2. Get the Experience
Graduates of cooking schools do not automatically become good cooks or chefs. Experience is probably the single most important factor in determining whether a chef is destined for greatness or not. There are actually several famous chefs who have gone on to stardom on the strength of their extensive experience rather than by virtue of academic honors.
3. Identify the Career Path Desired
Celebrity chefs have different fortes in which they excel in. It is best for an aspiring celebrity chef to identify which path he desires and work on that choice vigorously. This may involve internships and apprenticeships under a preferred celebrity chef, and further formal and specialized training.
4. Create an Identity
No chef can ever be a celebrity if he is not able to set himself apart from the rest. This may be done by operating a restaurant of his own while seeking to develop a unique brand that will identify him. Nowadays, joining competitions on TV appear to be the most commonly practiced route to stardom. Even non-winners eventually find themselves recipients of offers if they managed to get the attention of producers.
5. Never Stop Learning
One of the secrets of celebrity chefs is that they never stop at their laurels. They continue to learn and evolve so that they remain current with the times while maintaining their established image. Celebrity status comes with work and responsibility.
An aspiring celebrity chef can either put his career on the hands of fate or he can do what most celebrity chefs have done which is to train hard and work hard.
About the Guest Blogger:
Gina is a recruitment officer who regularly handles applications on jobs for chefs.
A lot of people are so passionate about cooking. Even those who don’t have a formal education in culinary studies are so into it.
You may have observed the aspiring chefs in the various cooking challenges on television. They come from different backgrounds and professions. There were writers, engineers and office employees who joined in the hope of getting the attention of top celebrity chefs and restaurateurs as well as improving their culinary skills.
The good news now is that you don’t have to take part in a reality cooking show on TV to be able to personally experience using state of the art kitchen gadgets and appliances. There are high-tech kitchen tools including software apps available these days that you can invest in and use to help you in creating your most loved dishes, celebrity style regardless of the occasion.
Belkin Kitchen Cabinet Mount – What this tool does is allow you to use your tablet safely without taking up much space and risking your device to get wet or stained by food you’re preparing. So you can look at recipes or watch videos first before you do the cooking. Another type is the Belkin Chef stand with stylus for the same purpose.
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If there’s one female chef in the U.S. who has been getting international attention, it has to be White House executive chef Cristeta Comerford. This woman is so down to earth but is very skilled she always stands out wherever she goes. In fact, she has achieved several firsts in her career as a chef.
Born in the Philippines, Cris as she’s often called majored in Food Technology at the University of the Philippines in Diliman. She went to the U.S. at the age of 23 and landed her first job at the Sheraton Hotel. Since then, Cris has held a number of positions but being the White House executive chef is the most challenging job she’s had, so far.
Comerford is the first female to hold the White House executive chef position. She is also the first chef of ethnic minority origin in the U.S. holding this post.
It was in 1995 when Comerford was recruited to the White House during the administration of Bill Clinton. She held the post of executive chef after being appointed by then First Lady Laura Bush 10 years after in 2005. Bush apparently was impressed with how Cris handled a large dinner for Indian Prime Minister Manmohan Singh.
Outside of the White House, this Filipina chef is the only female in the Club des Chefs des Chef, considered the world’s most elite group of cuisinaires. This prestigious club with 40 members celebrated last month the 50th anniversary of the German-French post-war reconciliation with a week-long meeting in Berlin, Germany with Cris Comerford in attendance.
Founded in 1977 by Gilles Bragard, Club des Chefs des Chefs is an elite culinary fraternity whose members work for heads of state and royal families. Each year, the members tour a different member country to explore local cuisine, visit farmer’s markets and prepare meals for heads of state. This year marks the group’s 35th anniversary and apart from Germany, the members visited Paris, France as well.
Photo via politico.com
Crispy. Crunchy. Tasty. Best eaten with hands. What else could this be but the all-time favorite fried chicken.
The month of July is significant in the U.S. It’s during this month when the country marks the National Fried Chicken Day specifically every 6th of July.
The first fried chicken in the U.S. was created in the countryside in the south. It was prepared in a straightforward manner — soaked in buttermilk then seasoned with flour by shaking the chicken in a brown paper bag and then fried in a cast-iron skillet. History has it that the oldest recipe for this popular food written by Mary Randolph dates back to 1928 and published in The Virginia House-Wife.
Today, there are numerous variations of the fried chicken. The difference is in the way they are prepared from seasoning to marinating.
Marinating the chicken in your preferred spices and seasoning is a must if you want to make it tasty. Letting it stay in the marinade overnight is strongly recommended. This way, the flavors can really get into the chicken.
If you want it well-done and juicy on the inside, you can also boil the chicken first then marinate it afterwards.
To achieve that crisp, there are various steps that you can take. One way is to dredge it directly in flour or cornstarch. You can do it once but to create a thick crust, you need to double dredge. By doing the double dredge, you can be sure that your fried chicken stays crunchy even if it won’t be eaten right away.
Another way is to dip it first in beaten egg before dredging it in flour. The goal here is to make the flour stick well to the chicken and the egg does this job well.
Photo by easychickenrecipee
Italian food has managed to take worm its way into the hearts of foodies all over the world. Each country may have their own food specialties, but no matter where you go, you can be sure to find at least a few good Italian restaurants where even the locals would gladly go to and forgo their usual favorite regional fares.
The Philippines is no exception to this, with plenty of Italian restaurants and eateries to be found in Metro Manila. From fast food style joints serving watered-down “Italian cuisine” to small little heard of authentic Italian ristorantes, a trip to Manila will surely not leave you wanting if it's Italian food you're craving.
If its to the mall you're headed and don't feel like stepping out into the heat just to get a slice of pizza, you can look for the usual Italian restaurant chains like Italianni's, A Venetto Pizzeria, The Old Spaghetti House, Don Henrico's, Amici, and Joey Pepperoni. Just make sure that your expectations are realistic before entering these joints since they are not known for serving the most authentic Italian cuisine in the city. As for price range, the list above starts from most expensive to most affordable.
http://www.celebchefs.net/wp-content/uploads/2012/06/casanostra_logo.png”>Stepping out of the mall to look for the better Italian restaurants Manila has to offer is definitely worth if it's good food you're looking for. Some of the go to places in the city include Aria Cucina
Italiana in Bonifacio High Street
(those who have dined in the original restaurant in Boracay will surely love to visit this branch), Casa Nostra in Pasong Tamo (not to be confused with the now closed Cosa Nostra in Malate), and Chef Massimo Veronesi's Va Bene Pasta Deli in Makati, and the L'Incontro Ristorante Italiano (also) in Makati City.
There are lots of other good Italian restaurants in the city, but make sure that you do your research before hazarding a visit to one because with all the good places you can dine, the last thing you want is to waste a meal in some watered down hole where they serve sweet spaghetti and soggy pizza.
I am lucky to be among those whose cialis passions in life happen to complement each other perfectly – food and travel.
To be honest, I do not know which I love more, since each trip is an opportunity to taste something new and delectable, and each food destination an excuse to set out and experience new things. Which is which doesn't really matter though, because in the end each new adventure allows me to indulge myself.
Thailand is one of the places that I decided to visit mostly because of the food. That's not to say that I didn't enjoy the friendly people, which the country boasts as being one of their most precious attraction, but the truth was that I was more interested in strolling up and down alleys looking for the street food that celebrated chefs like Anthony Bourdain (Yes, No Reservations got me excited about Thailand) and David Thompson raved about. True enough, their excellent palates did not disappoint.
If you do decide to go to Thailand to get a taste of authentic Thai street food, I would say th
at my list of must try food would include anything with noodles. The Thai have perfected the art of cooking noodles
and the top two I tried there during my trip include the omelet-topped pad Thai and the egg noodle soup called ba mee nam. You should also try the popular traditional salad called the som tam (Don't order if you can't take spicy!!!). The som tam is a spicy salad made with shredded unripe papaya, and as with most things Thai is really fragrant due to the basil.
Of course, being on a limited 3-day trip, I'm sure I wasn't able to try a lot of excellent dishes.When I go back, and indeed I am, I'm definitely staying much longer. Looking forward to sampling more food and maybe even go to see Ayuthaya.
About the guest author:
June is a foodie and freelance travel writer who has spent the last 5 years pursuing her two loves. She plans of going back to Thailand where she will study at a Thai language school, with the intent of spending the rest of her free time roaming around and seeing and tasting more of Thailand.
Image via Zazzle
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t” />The list of the World's 50 Best Restaurants for 2012 is finally out and there are no surprises for the the top 3, with Noma in Copenhagen, Denmark, El Celler de Can Roca in Girona, Spain, and Mugaritz in San Sebastian, Spain, taking the cake once again.
Noma's success is of note especially with the restaurant winning the award for the third time. So in case you haven't heard, Danish cuisine is something special and it is Noma's 43 year old chef, Rene Redzepi that has made the world realize just how good it is. Of course, our palates may still be more used to traditional and well loved Spanish and Italian cuisines, which you'll still see a lot of restaurants on the top 50 list, but the cured bear meat and Danish ants will surprise you if you only give it a chance at Noma.
However, if you do decide to head for Noma for a taste of their superb and unique dishes, be prepared to book well in advance since tables at the popular restaurant are usually fully booked 3 ahead. So unless you happen to be Chef Redzepi's mom or the president of Denmark, don't count on popping in unannounced.
Londoners would be happy to know though that they don't have to go to Denmark just to book a table at Noma's because it was announced a week ago that Noma is coming to London for the Olympic 2012 games. Noma will be serving dinner for 10 days from July 28 to August 6 at Claridge's Hotel. The Noma restaurant at Denmark will be closed at that time due to renovations.
Image via The World's 50 Best List
Being a celebrity chef may seem like a glamorous job, and in a way it is. After all who's to deny that there's glitz and glamour associated with a job where cameras focus on you and you get to rub elbows with the rich and famous.
If you're as addicted to cooking shows as I am though, be it the good old Emeril shows or the crazy reality cooking shows, then you have probably observed the other side of the job of these celebrity chefs – the hard work.
One thing I have come to admire about my favorite celebrity chefs has absolutely nothing to do with their sophisticated palates or sumptuous creations that always leave
me looking woefully at whatever's on my plate. Instead, I have come to admire their work ethics, which I have come to realize contributed as much (if not more) to their success as their talents. It is clear from the way their roll up their sleeves (both figuratively and literally) that their skill did not come by accident. They worked hard to get where they are. They worked hard to
polish not just their cooking skills, but also their management (Poor management skills is often the reason why restaurants of even really good chefs fail!) and networking skills.
In my mind though I believe that their willingness to give their all to their craft comes from their sense of purpose. They know that cooking is their passion and this gives them a sense of purpose, which is to pursue what they love. So while I truly enjoy watching these celebrity chefs for their entertainment value and for the recipe I end up trying in the kitchen sometimes (When there's one easy enough for me), I value even more the way they inspire me to live a life cialis online of purpose and the reminder to work hard on what we know is worth it.
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