Stepping up Breakfast!

Steve started his first shift as the Breakfast Lead with a bang. 

He prepared baked Frittata for 200.  Fried potatoes and fruit.  

Guest Chefs.

We are inviting Culinary Professional to participate in our Monthy Guest Chef event!

Each month a chef will have the opportunity to share his/her knowledge with our enthusiastic culinary students.  To share their talents with 250 appreciative diners. 

We already have signed up three volunteers for 2015!  Please let me know if you would like to share with the Bay Area Rescue Mission.  

Christmas Feast day 3

Tuesday's Christmas dinner was ham!  Joe Que made a delicious Glaze. Mashed potatoes and house made gravy.    Vickie and Jesus made diner rolls.  500 diners.    

Busy Monday

They guys roasted an entire flock of turkeys to perfection!  

Christmas Week

Hundreds of pounds of ham and turkey.  Gallons of dressing and cranberry sauce. 

Five nights of community dinners start tonight!

Passing it on.

I had the pleasure and the honor to learn how to fry Chicken from Chef Austin Leslie at Chez Helen in New Orleans. 

Today the guys served fried chicken, mashed potatoes and green beans. 

The guys know how to plate a lunch!

Comfort Food

While the worst storm in years soaks Northern California, the guys in the kitchen prepare some comfort food for our dinners. 

Chicken Parmigiana with pasta and cauliflower.   The house made focaccia was perfect! 

Corn Bread Dressing

We make a remarkable Cornbread Dressing in the kitchen.  The recipe?  Now that is a secret.  I will tell you that it starts with a 100 pounds of Cornbread  

Short Handed!

Half of the crew had the opportunity to work a catering job in San Francisco tonight.  That left three very dedicated crew members to prepare dinner for 240!

Steve and his crew prepared Chicken tetrazzini  and sides tonight.  They had everything ready by dinner time! 

DeBoning Turkeys!

Serving 200 people requires a lot of preparation. Today we deboned 40 turkeys!  

First we removed the wings.  Then legs and thighs.  The oyster and the breast were carefully separated from the carcass.  The carcass thrown in the stockpot,  

Now comes the tricky part. The thighs and legs were deboned then the tendons were carefully removed! 

The deboned leg and thigh is my favorite part.  Stuff with fresh herbs or forcemeat and roll it up.  Put in the oven for 45 minutes at 400 degrees.  

The photo is of James completing his 30th bird!

Finals!

Several of our culinary students had finals this week. 

Pictured is Joe Q with his savory pastries. 

Steve and Aaron served duck two ways. Pan seared breast and confit. Served with Pommes frites cooked in duck fat. 

poulet farci

We stuffed chicken breast with Prosciutto!  Topped with a simple mushroom sauce.