Counting Down to Cookie Season

Nov 23, 2010

Forget the turkeys, stuffing and cranberries — right now, all I can think about are cookies.  As soon as Thanksgiving is over, I declare Cookie Season as officially open!  Cookies are amazing jewels of the kitchen. . . soft, chewy, sweet, crispy, savory, crunchy, cake-like — it doesn’t matter what type of cookie, I like them all! 

I find that I enjoy making cookies just as much as eating them.  Strange as it may seem, I put a lot of thought, energy and effort into every cookie I make.  I suppose this is why sharing cookies with friends is something I cherish.  I have been known to fill boxes with a variety of cookies, organize cookie swaps, or simply wrap a few in parchment paper and tie with a pretty bow — whatever the case, I love giving the gift of freshly made cookies!

My approach to making great cookies is pretty straight forward: give yourself plenty of time.  This means ensuring all ingredients are at room temperature and that I’ve read the recipe at least four or five times.  I always take dairy items like eggs and butter out of the refrigerator early, then bring them to room temperature.  I read and re-read each recipe to ensure that no steps are missed.  I pre-heat my oven so it’s nice and hot and factor in extra or less time especially if the door was opened.

I always use parchment paper or silpat mats when baking cookies, and prefer not to place raw dough on a bare cookie sheet.  I also own multiple sizes of portion scoops as I love uniformity in cookies.  I find that stackable cooling racks are great for multiple batches of cookies, and I summon up all the will power I have to resist trying one before it’s cooled properly.

This cookie season, I’ll be sharing my favorite recipes on my Facebook Page and I hope others will do the same.  Whether you’re shopping, decorating or simply spending time with friends and family, I hope your holiday time includes a delicious, handmade cookie.  Or two!

When Food TV Meets FourSquare

Sep 24, 2010

Can we do a show about food, fun and FourSquare?  That’s the question I posed to Lashan Browning, Executive Producer and owner of NOLA Productions.  I never imagined the journey that question would begin — and we’re not even there yet!

Creating a television pitch is a long process, in fact, it’s very similar to writing.  It starts with an idea, a story, then the concept is revised and developed.  From there, you go into production: you shoot, you edit, you write, you revise.  And you do this over and over and over until you’re satisfied with your results.  Like I said earlier, we’re not there (yet!)

We want to create a show that is based around local restauranteurs who often lack a good online media strategy.  We want to showcase the importance of social media and building your customer base.  We want to play up on favorite foods and local tastes  — show off FourSquare Mayors, Tweet-Ups and Facebook friends.  Essentially, we want to blend online fun with a lot of good food and cameras!

So we developed the idea and started filming.  We released a first cut.  It’s not bad, but it still needs work.  In most cases, this type of work is done secretively, behind the scenes and with little fanfare.  But this is a show about social media — so why would we keep it a secret?

Okay, okay, I know…. once you open up things online, you could be in for a world of trouble.  I understand that there are nasty, vicious people out there, grumpy curmudgeons who just want to harbor resentment.  Whatever.  Those people will never make my Christmas card list!  But what if we could actually find useful, constructive and thoughtful feedback?  That’s what we’re looking for. 

Michael Rosenblum of the New York Video School has already offered his critiques and comments — and they’re very, very good.  So good, that he’s got people commenting on his comments.  And that’s exactly why we’ve set out to do this.

So what are your thoughts?  What do you have to say?  As soon as we get a revised video up, we’ll post that as well.  And the process will start all over, again.  Looking forward to it!

Slowing Down in the Big City

Sep 7, 2010

Sunrise in Manhattan.

My visits to New York always take the form of a whirlwind.  I get caught up in the energy of the bustling city: the limitless things to do, people to see, places to be. . . . I usually find the only thing moving faster than time is me: my feet marching along the busy sidewalks, my nose smelling the aroma of freshly roasted peanuts and my mind busily taking notes about where to eat on my next visit.

For the first time, however, I made a trip to the City without any sense of hurry or rush.  I was able to relax and really soak in my surroundings; instead of feeling overwhelmed, I experienced a sense of appreciation, awe and content.  And I believe I owe all of that to spending time with Ellen.

Ellen, better known as the accomplished playwright EM Lewis, is one of the warmest and gentlest people I know.  Instead of making plans, she kindly reminded me that we had a beautiful day on our hands, so why not spend it outside in the glowing sunshine as much as possible?  How could I argue?  I knew she was right.

We found ourselves walking around Midtown, strolling along the world famous 5th Avenue.  At West 55th, we turned a few blocks north and stumbled upon some great Japanese cuisine.  It was lunch time, and a bowl of hot ramen noodles from Menchanko Tei seemed to call to us.  After slurping up thick noodles soaked in savory broth with steamed vegetables, we headed back outside, towards Central Park.

Click to see all my NYC pics on Facebook

Central Park may be filled with hundreds of visitors, but with so much greenspace, it’s actually quiet, peaceful and enjoyable.  We were talking and walking in no particular direction, enjoying the sights of people, art, architecture and nature.  Without noticing, time slipped quietly by.

 

With my beautiful friend and gifted playwright, EM Lewis.

Ready to leave the park, we headed south on 7th Avenue, into the Theater District.  At the TKTS booth, Ellen pointed out a special line for those seeking straight plays, while longer lines were for the big musicals.  Always good to know special secrets as such!  We reviewed the plays offered and nothing seemed to call out to us.  It’s not that we don’t enjoy the theater, we were simply enjoying our time outdoors!

Gray Line Bus Tours

In a moment of spontaneity, we purchased tickets on the Gray Line.  In all my years of visiting New York City, I have never taken a tour on a double decker bus.  I’m not sure why.  Guided tours can be one of the best ways to explore a city, and I can’t come up with a good reason for skipping out.  We found a ticket seller in the heart of Times Square (just look for someone in a red apron, they’re everywhere) and in minutes, we were climbing aboard a bus.

The City looks so different above a sidewalk.  With a good tour guide narrating, you’ll find there are so many stories to be shared about Manhattan.  I particularly enjoyed learning about the layout of the City, the planned districts and some of the random trivia shared.  I also thought it was hysterical that at certain points, some of the taller passengers had to duck, lest they meet head on with a low hanging sign or traffic light!

As I look back on this visit, I’m struck by how much we experienced, just by slowing down and taking everything as it comes.  Instead of packing the day with an amazing quantity of sights and goals, we spent the day experiencing quality time together — which is the only way to spend time with someone you care about.

Ellen, thank you for an amazing day, and most of all, for reminding me about the importance of slowing down and letting the day unfold.  New York, thank you for being the City that never ceases to amaze.  I can’t wait to visit again!

Quality time with people you care about - it's the best way to travel!

Keeping Calm in the Kitchen

Aug 30, 2010

I don’t scream.

In fact, I rarely raise my voice.  That’s not to say that I don’t get angry, or that I don’t have a voice that projects (because I can always be heard!) but I’m not someone who goes ape shit at the drop of a hat.  When I get angry or upset, I become focused, concentrated and my words are selective and few.  And I become direct.  Extremely direct.  Quietly.

That’s probably why I was amused when my friend Kim asked me about Gordon Ramsey and his television show.  Yesterday, she and I (and ten of our closest friends) were gathered in her kitchen, cooking and laughing away.  I responded that I liked watching Gordon Ramsey, I value his work and I’m a true admirer of his talents.  Do I like his tantrums or the way he screams at his crew?  Not really, in fact, not at all.

Every culinary student spends time learning about the great Chef Aguste Escoffier.  Among his many culinary achievements, he created the kitchen brigade – an organized, uniform approach to cooking as a team.  Although many things have changed in the restaurant industry, Escoffier’s kitchen brigade is very much alive and well.  There is always a Chef, the head of the kitchen, and there are sous chefs and assistants.

What has changed is management styles.  There are plenty of chefs, like Ramsey, that scream and throw tantrums.  There are also a growing number of celebrated chefs, that lead with a distinct calm, centered in their own direction and positive influence.

During a trip through Austin, I had the chance to meet Executive Chef Robert Rhoades of the fantastic Hudson’s on the Bend.  I remember being captive to his quiet voice, warm personality and sincere hospitality.  I distinctly remember how focused he was while cooking, with deliberate, passionate intensity, and how quiet his kitchen was while everyone observed him at work.  He has such a calm, professional and caring way of working with his brigade that it’s no surprise he experiences very little turnover.  In fact, as I recall, there’s a waiting list to get-in to work for him.  Just watch my video below, and you’ll see what I mean.

I like to think that if I were to emulate a great chef, it would be Chef Rhoades.  Rather than kick people out of the kitchen, scream or have tempers flare, I actually enjoy teaching and demonstrating and am always appreciative of assistance.  I like being calm, centered and above all, welcoming.

There’s something wonderful about a kitchen that is permeated with aromas rising from pots and pans on the stove.  But there’s something even more special than the food being produced:  it’s the laughter of friends, the warmth of hospitality and the love and joy that’s found in sharing a meal with people you care about.

To Kim, Billy, Tom, Pam, Tracy, Jimmy, Christy  and Donna – thank you for such a wonderful day.  Spending hours in the kitchen with you is not work, it’s just good times.

Savoring the Insanity of Diana

Aug 19, 2010

Diana Nguyen makes me hungry.  She’s filled with daily food cravings. Some days, she’s dying for spicy Ethiopian cuisine with ripped pieces of sour injera bread.  Other days, she wants a steaming bowl of pho so she can savor the rich, beefy broth.  If that’s not enough, she can spend hours thinking about Mary’s Kahuna, a thick juicy hamburger topped with huge slices of grilled pineapple.  Yes, Diana makes me hungry!

Lucky for her, she lives in one of the most delicious cities: Chicago.  I’ve been fortunate to share in many delicious meals with her, from the Tasting Menu at Blackbird to Banh Xeo (Vietnamese crepes) at Tank Noodle to even several (yes, several) burgers at Hamburger Mary’s.  How we managed to shoot, edit and produce a video while stuffing ourselves silly with those mouth-watering hamburgers is a feat I’ll never be able to repeat! 

In addition to her ravenous tastebuds, Diana has an infectious sense of humor that I am addicted to.  Whenever I hear from Diana via phone call, text message and now mobile video conferencing (yep, we’re both hooked on Qik!) I find myself smiling and laughing non-stop.  When my energy’s on the rise and my attitude is feeling positive, I’m not just hungry for the world, I’m starved to be a part of it.

If you want to get a sense of Diana’s wackiness, take a look at a few of her videos on TripFilms.  She turned a summer cruise into a hilarious, zany, series.  If you want to get a taste of her daily cravings, just follow her on Twitter.  Want to see what’s she’s cooking and or eating, then read her blog.  And if you really want to witness how seriously we take ourselves, you can even watch our entry  into last year’s Visit Thailand contest.  No, we didn’t win and no, we didn’t advance through the submission phase.  But we made such a statement of who we are, I feel compelled to leave the video up, if anything, for my own enjoyment. 

Diana, you make me hungry for anything and everything.  Thanks for making life delicious, sister!

Share and Share Alike

Aug 10, 2010

I enjoy showing fun videos during class.  This is one of them (and yes, I did the dance for my students).

Sometime last month, I had the opportunity to share my knowledge and experiences in a classroom setting.  I was offered the chance to teach a few workshops on new media and basic video production, and I’m so grateful for this.  I never realized how fun and how rewarding it is to teach and share.  As I think back on the past weeks, I realize the entire experience has not only helped my students grow, but it’s taught me a lot too:

1. Kids are kids are kids.  No matter how old your students are, you always end up referring to them as “kids.”  Once you have taught a good group of kids, you start calling them “my kids.”  And then you catch yourself saying things like: “I just love my kids!”  My students maybe college age or older, but to me, they will always be my kids.  Smart ass kids at that!
2. The best lessons are filled with the best stories.  I can outline and draft as many lesson plans as I like, but I find that information resonates with my students when I use “real world” examples.  It is one thing to tell the students to use headphones during a shoot.  It’s another thing to tell them about the time I forgot to bring headphones, my batteries failed and then I had to explain soundless footage to my producer!
3. Passion and Enthusiasm are required tools for teaching.  I start and end every class on my feet.  In fact, I don’t think I sit down once during my workshops.  I’m all over the place: writing on the board, showing videos, pacing in between the desks.  I just can’t contain my energy and I know I’m passing it onto my students.
4. Grades go both ways.  At the end of every class, I ask my students to grade themselves based on how much they knew at the beginning, how much effort they put in during the class and where they think they stand now.  To my surprise, my students are extremely modest and at times they don’t give themselves enough credit!   Sometimes I have to remind them that the effort they put forth is worth more than the output they can produce. 

Last week, a student asked if he could grade me.  Of course, I responded yes.  He and his classmates began to laugh and enthusiastically responded that they all wanted to grade me.  I couldn’t believe the outpouring of support and enthusiasm they shared.  One of my students even told me: “You’re the shit!”  Granted, I’m teaching a non-credited series of workshops where no one gets grades, not even me.  But if I could be graded, I would hope that being the shit is worth at least an A minus (or at least some sort of salary bonus!)

As we prepare to wrap up the workshops (just one more left!) I hope these guys know that I’ve benefited greatly from their participation.  I’ve enjoyed every minute of learning and sharing together.  I hope I’ve imparted knowledge and skills that will serve them well.  I’ve looked forward to the start of every class and I can’t wait to wish them well as they prepare to graduate and make their way in this world. 

From here, we’ll no longer be instructor and kids, but hopefully, friends and colleagues.

How Do You Breville?

Jun 30, 2010

I am so excited to go on air with Breville, I can barely contain myself!

Breville is known around the world as the maker of fabulous kitchen appliances and I will be showing two on Monday, July 5,  (on HSN) the duo panini press and the compact smart oven.  I’ve been using these items non-stop, and I absolutely adore them!

Be sure to tune in for fabulous recipes and great deals!