Here in New Zealand we’ve just begun daylight savings and are getting a few lovely warm days. With the sunshine comes BBQ season so we have a few tips to keep your guests healthy! We talk with David Rich about his International Culinary Career, take a look at Digital Badging and how it works, celebrate World Chef’s Day and Chef Paul shares his Nan’s Chocolate Crunch recipe.
BBQ Tips to Keep Your Guests Happy and Healthy
- Keep all perishable ingredients in the fridge until ready to use.
- Ensure any frozen meat is thoroughly thawed before you put it on the BBQ.
- Don’t allow raw meat and fish to come into contact with other foods – use separate boards and utensils.
- If you touch raw meat or fish, ensure you wash your hands before touching ready-to-eat foods.
- Season meat just before putting it on the BBQ.
- Utensils and dishes used for raw meat or fish must be washed in hot soapy water before reusing.
- Ensure your BBQ is hot enough before you start, and turn your meat once during cooking to ensure it cooks evenly.
- Use tongs rather than a fork to turn the meat to help stop the juices escaping.
- Chicken, pork, sausages and burger patties should be cooked right through. Microwaving chicken pieces before barbecuing, especially pieces with the bone in, such as chicken drumsticks, helps ensure this.
- Don’t overcrowd the barbecue as this reduces the heat and can cause the meat to stew.
- Watch out for dripping meat and fish juices. Avoid trailing raw meat or fish over cooked foods.
- Don’t carve cooked meats on the board used to cut raw meat, or where raw meat has been sitting.
- Don’t use leftover marinade as a sauce, and discard any leftover marinade.
- As with cooking meat in the oven, resting is an important step to ensure the meat fibres relax and reabsorb some of their juices to maintain moisture and tenderness.
- Avoid leaving food in direct sunlight or out for more than two hours.
Thanks Meat Direct.
Interview with David
.Recently we chatted with David Rich, the Issac Theatre Royal’s Food and Beverage Coordinator, about his International culinary journey and how studying a formal qualification has helped.
Are You the Lucky One? Winner: Cruise Waaka
We had a great response to our “Are You The Lucky One” enrolment promotion held in September, for those that enrolled either for our September intake or early enrolled for our 25th January 2021 intake. Congratulations to our winner Cruize Waaka, we will arrange for your Kenwood Chef XL Mixer to be sent to you on commencement of your course! Wishing you all the very best for your study!
Chef Paul’s Chocolate Crunch Square
At International Culinary Studio, we are grateful to be working with Chef’s everyday – we get great morning tea treats! Here’s Chef Paul’s recipe for Chocolate Crunch Square, as you can see from the photo it was snapped up quickly!
This recipe is one of Paul’s Nan’s. I’ve included the original recipe here and a couple of photos of her fabulous cookbook. What a wonderful keep sake to have, many recipes evoking memories of family occasions, and all in the owners hand writing.
Paul has suggested you use a chocolate whipped butter icing on top.
What is a Digital Badge?
The world is changing at a fast pace and today more than ever, traditional modes of assessment fail to capture the learning that happens globally. Digital badges are a powerful tool for identifying and validation of the rich array of our students’ skills, knowledge, accomplishments, and competencies.
There is some confusion in the marketplace as to what exactly is a Digital badge, as there is a wide array of credentials and industries adopting the term ‘digital credential’. For International Culinary Studio, simply put, our digital credential is prestigious and only awarded to students that successfully complete and pass a programme of study or examination with our globally recognised online culinary school.
The anatomy of our Digital Badges:
Together with the image and other relevant information, badges have meta-data to communicate details of the badge so a third party (ie current or future employer) is able to quickly and easily see what the badge represents and verify that it is legitimate. The information on the badge that can be gained will be:
• Who received the badge
• Who issued the badge
• What was the criteria for issuing the badge
• An expiry date (if applicable)
This information is displayed in a visual format and stored within the digital badge’s meta-data so it can be verified at any time.
We are very proud of our digital badge which serves a wide variety of purposes. We introduced our digital badging so that any student on successful completion of their programme of study, can display their badge with pride. The badge recognises the quality of the accredited qualification achieved and indicates trust as well as our badge showing the various levels of mastery obtained over time. The badges obtained can be shared in various formats, i.e. social media, personal websites, email signatures, professional profiles (ie Linkedin) and resumes.
Here is an example of what the digital badges look like:
World Chef’s Day 20th October 2020
Each year on October 20th we celebrate World Chefs Day.
Since its creation by the Late Chef Dr. Bill Gallagher in 2004, Worldchefs has been committed to using International Chefs Day to celebrate our noble profession, always remembering that it is our duty to pass on our knowledge and culinary skills to the next generation of Chefs with a sense of pride and commitment to the future.
Over the past years, Worldchefs has partnered with Nestlé Professional to teach kids around the globe about the importance of healthy eating by hosting fun-filled workshops worldwide.
Uncertainty is all around us, never more so than today. These trying times can leave us feeling anxious & stressed. What we do know, is that we need to keep ourselves and others healthy. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times. Here is a time when we can all be in this together! The Worldchefs way to do that is by Preparing Children for a Healthy Life!
This year’s International Chefs Day campaign theme is Healthy Food for the Future!
At International Culinary Studio we have celebrated this by creating our Junior Masterchef Competition, with the aim of getting children and their families cooking. We have asked our entrants to choose a healthy menu which includes the use of one food as a main ingredient across all three dishes. Eg. Pineapple used in your entrée, main and dessert. Entries close 19th October so you still have time to get cooking!
Congratulations to Cheryl & Andy
Recently our Director of Studies Cheryl Nesbitt and Executive Group Chef Andy Cordier were married in a small ceremony at home, streamed around the world to friends and family – thanks Covid-19!
They met many years ago at a business meeting in South Africa and chatted and chatted about work. Cheryl was taken by how Andy stuck in her mind after a first meeting. Years later Cheryl was a token member on the South African Chefs Association for the Western Cape and Andy was the Chairman. Andy was always open to her suggestions, even taking some on board which were successful. Andy played pivotal roles in helping Cheryl make large operational decisions for her business Capsicum, through various focus groups and was always willing to be a guest speaker at student graduations. They saw each other regularly at various events and even caught up for coffee regularly to discuss what was going on in the culinary world after immigrating to New Zealand. It was during these coffee catch ups that Cheryl realised if she was ever single, she would choose Andy as a life partner. They have been together for the past six years!
Congratulations and best wishes from the International Culinary Studio team, we’d like to wish you both a long and happy life together filled with fun and laughter!
If you like to celebrate Halloween, here is a fun and easy snack to make!
- Hot Dogs
- Cheese Slices
- Short pastry – cut into strips
Cut cheese slices in half, lie hot dog on half of cheese strip. Wrap hot dog in pastry strips, use mustard for eyes. Place hotdogs on greased tray, cheese side down and bake at 190C for 15-17 min.