Prayer for New Diet

I dare not taste one drop of  oil

For if I do, my health I’ll spoil

I’d spread my bread with gobs of butter

But that would set my doc aflutter.

Don’t serve me poultry, pork or beef

Or I will surely come to grief,

            And that fine fish just from the sea

            Would, fried, become the death of me.

 At breakfast I must never poke

My fork at any golden yolk,

            And salt, to which I was a slave

             Now lures me to an early grave.

            Sugar, friend of childhood, sweet,

            Is now a rare, forbidden treat.

A shot of gin, a glass of wine,

Add up to sins times nine,

            For Julia is no more my guide

            ‘Tis to the Pyramid’s rules I must abide

Farewell to all the eats I love

Farewell, so long, to all the above.

             But as I chomp through fields of green

            And shrink each day to sinewy lean,

                        Teach me, dear Lord,

                                    Not to wish each course

                                                Was rare roast beef

                                                    With béarnaise sauce

 

Food Job: Making a Difference

Relief Work, Lobbying, Advocacy

 

If you think you are too small to be effective,
you have never been in the dark with a mosquito.

—Betty Reese

The consequences of hunger are infinitely greater than the immediate= problems of not having enough to eat. Being unable to find adequate amounts of food quickly leads to irreversible deterioration of mental as well as physical health.

            A. A. Milne, the beloved author of Winnie the Pooh said, “In the quiet hours when we are alone and there is nobody to tell us what fine fellows we are, we come sometimes upon a moment in which we wonder, not how much money we are earning, not how famous we have become, but what good we are doing.”

            Many chefs these days are fine fellows: they do well by being good neighbors. They volunteer at local food banks, the Feeding America hunger-relief charity, and with other organizations. Mario Batali is one among many who have created their own philanthropies. His is called the Mario Batali Foundation. As Batali has said, “Those of us who are fortunate enough to make a living feeding people have a very clear view of those who cannot afford to eat.”

            Cat Cora’s foundation, Chefs for Humanity, is an alliance of culinary professionals and educators working with US and global organizations. It provides nutrition education, hunger relief, and emergency and humanitarian aid to reduce hunger across the world. She and her coworkers personify President Ronald Reagan’s philosophy when he said, “We can’t help everyone, but everyone can help someone.”

            Share Our Strength is a national organization whose mission is to make sure that no child in America grows up hungry. The country’s leading hunger-fighting organizations—Meals on Wheels, City Harvest, Feeding America Entertainment Council, and Food Banks—weave together networks of community groups, activists, and food programs in hundreds of communities in order to supply children and adults facing hunger with nutritious food where they live, learn, and play.

            Chefs and restaurateurs Charlie Trotter and Marcus Samuelsson are two more among the fine fellows I mentioned. They have spent innumerable hours supporting nutrition education and hunger relief organizations.

            Almost all major fast food chains have established charitable foundations as well. One of the most visible programs is the Ronald McDonald House for parents of children in hospitals. The PepsiCo Foundation, too, focuses on health and wellness, youth development, and higher education.

            Other soft drink companies have established company foundations as well. The Coca-Cola Foundation, for instance, also concentrates its energies on education. Its programs include a scholars program that gives two-year college scholarships to high school seniors and provides extensive funding for many other causes. Most large fast food chains, junk food manufacturers, and soda makers give to or have started philanthropies.

            The Arby’s Foundation, established in 1986, has focused on Big Brothers Big Sisters of America, which has helped children from primarily single-parent homes by matching them with adult volunteers. Domino’s Pizza supports the Make-A-Wish Foundation, which grants the wishes of children with terminal medical conditions. The Ingram- White Castle Foundation gives scholarships to college students.

            In the soft drink world, Claude A. Hatcher, founder of Royal Crown Cola, established the Pichett-Hatcher Education Fund in 1933. By 1968, this fund had assets of almost $5 million and was one of the largest student loan funds of its kind in America.

Ben Cohen and Jerry Greenfield were trailblazers in the food industry. They funded their foundation in 1985, with an endowment of Ben & Jerry’s stock. Their employee-based community action teams lead the foundation and distribute grants to surrounding communities.

            Ben & Jerry’s has always held certain values, and these have permeated every aspect of their business. Their brilliant Heifer International Foundation enables even those who have little to give to offer a living gift that truly keeps on giving. The gift of a cow costs $500, but anyone can contribute just $50.00 for a cow share. The foundation helps children and families around the world receive the nutrients, training, and supplies they need to live more self-reliant lives. When, for example, a family receives a heifer, every morning there’s a glass of fresh, rich milk for the children to drink before heading off to school.

            Likewise through Heifer International, one can buy a whole goat for $120 or contribute $10 for a share. Goats provide up to a gallon of rich, nutritious milk each day and don’t need large tracts of land for grazing. Sheep as well can be gifted for $120 each. Their wool can be used to make clothes and their manure turned into fertilizer. Finally, their mutton may provide a good dinner, while two sheep will produce even more little lambs.

            There are still more animals available through Heifer International. Chickens require little, but give a lot. They don’t take up much space and can thrive on food scraps. A flock of little chicks costs just twenty dollars. Three rabbits cost sixty dollars, or ten dollars a share—and they breed, well, like rabbits. A pig too, might make a perfect present. And it is also possible to donate funds for a pair of ducks, a beehive, or the “Noah’s Ark” gift package ($5,000), which is a true farmyard of fifteen lady and gentleman pairs of food-producing animals and a hive of bees. Heifer International’s animals are like living savings accounts for struggling families.

All these organizations welcome full and part-time paid workers and volunteers to help with marketing, event planning, accounting, and other management skills. Learning about the many opportunities to help those in need is like discovering a Hansel and Gretel trail of crumbs; a foodie fairy tale with a happy ending. Small crumbs are transformed into loaves and fishes that feed many thousands.

Food Job: Advocate/Volunteer

Food for Thought

“FoodCorps places motivated leaders in limited-resource communities for a year of public service.” Explore the possibilities at FoodCorps.org.

 

Success Story

As a 21-year-old, Wendy Kopp raised $2.5 million of start-up funding, hired a skeleton staff, and launched a grass-roots recruitment campaign. During Teach For America’s first year in 1990, 500 men and women began teaching in six low-income communities across the country. TeachForAmerica.org.

 

We make a living by what we get, we make a life by what we give.

—Winston Churchill

This is an extract from Food Jobs 2

Vegetarian Chef Food Jobs

There is a pesky problem with teetotaling and dessert- and coffee-refusing vegans and vegetarians. There are, though, “modified” vegetarians who refuse red meat but willingly accept fish and chicken. The more dedicated among them tend to challenge the server to reveal the previous living conditions of the chicken. (There are some folk who understand that having a free-range chicken is as dangerous as having a free-range boyfriend, because you never know where he has been!) Furthermore, they may insist that the food contain no salt, no butter and, obviously, no ingredient to which they are allergic.

 

            Preparing several vegetables and arranging them beautifully on the plate takes far more time on the part of the kitchen staff than tossing a steak on the grill and retrieving a baked potato from the oven. And despite a considerable amount of fetching and carrying, at the end of what may be a relatively small meal, the server can expect a tip, albeit calculated with excruciating accuracy.

 

What to Give a Veteran for Veteran’s Day

A job would be nice.

A food job would be even nicer.

Many men and women who have served in the military have already worked in restaurants and have determined that an in-depth education from a cooking school will advance their careers.

What all aspiring food enthusiasts share is a passion for food, (though not necessarily for cooking).

Veterans may have valuable work experience already. But to succeed in today’s rapidly changing foodservice industry, they need the “complete package”—proven knowledge, skills, experience, and the all-important degree credential.

Note to Vets Continue reading

Military Invade the Kitchen Commanded By Chef David Robinson

Chef David RobinsonChef David Robinson has been a caterer to a former United States President and to senators, to movie stars, hedge fund financiers and the biggest shots in the military–including General Colin Powell.

Today, he was interviewed on CBS This Morning by Lee Woodruff on his successful campaign to take the military into the kitchen. 

After ‘Chef David’ created a 10-video series: How to Cook (And Eat Your Mistakes), he concentrated his efforts on a new program called Culinary Command Training, an intensive culinary training program for returning U.S. veterans, as well as active military. Continue reading

Farm-to-Table Concept Is Growing

Among the most powerful little words in our language are: Guilty!Not Guilty!; I’m Pregnant; It’s a Boy!; We won!; Thank you;  Yes and NO!

Celebrated Chef Larry Forgione

Celebrated Chef Larry Forgione

Celebrated Chef Larry Forgione said, NO!

He said, “NO,” while standing at the podium in front of 350 of the top-flight food folk in the nation. He spoke at The First Symposium on American Cuisine convened by Phillip S. Cooke and Daniel Maye in Louisville, Kentucky in 1982.

Larry Forgione was the keynote speaker. He was chosen because he was, and remains to this day, a pioneer of farm-to-table local ingredient sourcing.

Chef Forgione talked in poetic, inspirational words, describing the joys of farm-fresh ingredients, grass-fed pork and beef, handmade berry and cherry preserves, honey and local dairy, artisanal cheeses.

At the end of his speech, he was asked if he would provide the audience with a list of his suppliers.

He said, “No” because  he couldn’t say, “Yes.’”

Why Not?

Forgione said NO but failed to explain to the audience that small farms and cottage industries that supplied his restaurant couldn’t possibly handle the huge volume that would be needed for deliveries to giant enterprises.

A view from Windows on the World restaurant

A view from Windows on the World restaurant

For example, the Windows on the World restaurant in the World Trade Center, was actually two acres of restaurants, serving hundreds of guests every day at breakfast, lunch and dinner. The management also dreamed of saving the environment and serving fruits and vegetables filled with sunshine, but their desire for quality always had to be tempered with practicality, and the need for large quantities of supplies.

Not incidentally, it was far too great a hassle for small farmers to drive many miles into downtown Manhattan and wrestle with security guards and crowded elevators in order to deliver their small batches of newly plucked peaches, live lobsters, bunches of fragrant herbs, small batches of smoked salmon, a few dozen new laid eggs and some“free-range” chickens. (“Free-range” is a term Forgione himself coined.)

An American Place

Larry Forgione’s restaurant, An American Place, named by food legend, James Beard, his mentor and friend, had room only for 45 seats. Similarly Alice Waters’ trail-blazing, tiny Chez Panisse restaurant, founded in 1971, served only a handful of guests, though with the highest quality, organically-grown and in-season ingredients on its prix fixe, limited menu.

The New American Cuisine

Larry Forgione provided his long-ago audience with a vision of a New American Cuisine; a table for two with every element in perfect balance. On one plate, a perfectly roasted quail; on another, a perfect breast of duck with a simple sauce and combined tastes that were coaxed and nurtured until they explode into a symphony of flavors. And everything — fresh, fresh, fresh!

Back then he was sharing a philosophy — not a shopping list. His listeners didn’t understand then.  Now they do.

Larry’s great, great uncle was Francesco Forgione from Pietrelcina Italy, otherwise known to practicing Catholics as “Padre Pio” — or ever since Pope Paul Canonized him in 2002, “Saint Pio.” Following in his ancestor’s saintly footsteps, Chef Forgione is universally acknowledged as the Godfather of American food.  (Alice Waters seems to have similarly been awarded a sort of honorary culinary sainthood.)

Forgione’s long journey began at the Culinary Institute of America. He graduated in 1974 and continues to preach to the choir — He was named “Chef Of the Year” at the 1993 James Beard Awards. Now the CIA has just launched a new program that allows students to study farm-to-table cuisine with him as their guide and mentor at the college’s California campus, the CIA at Greystone.

Chef Forgione glimpsed the future: it is Mensana in Corpore Sano, meaning “A sound mind in a healthy body.”

Thanks to Larry’s vision, today there also is such a food job as farm-to-table chef, and folks are hiring.

What’s Up?

The pendulum is still swinging between sumptuous and the sublime, the stark and austere and these contrasts of style are found not only in the restaurants but also in the food itself.  In some places styles overlap while at others they are more clearly defined.

The revolution in the ways we are eating today is still evolving, and it is a wondrously intriguing game to try to sample it all and all at once.  There are instant gratifications of new pleasures paired with old indulgences. We are seeing everything on the same menu — from duck with fresh foie gras and cornmeal pancakes with caviar to almost instant ice cream fabricated with liquid nitrogen.

Here’s Chef Larry Forgione’s recipe for :

Cornmeal Pancakes
from An American Place
Makes about 24 9-inch pancakes

1 cup flour

1 cup stone-ground cornmeal

¼ teaspoon salt

Freshly ground pepper

2 large eggs

2 egg yolks

2 cups milk

4 tablespoons salted butter, melted

2 tablespoons finely chopped parsley

Corn oil for frying the pancakes

Mix the flour, cornmeal, salt, pepper, eggs and egg yolks.  Gradually whisk in the milk and continue stirring until the batter is smooth. Stir in the melted butter.

Let the batter rest for at least 30 minutes or overnight.

Lightly brush a 9-inch non-stick frying pan with oil.  Heat the pan and pour in about 2 tablespoons of batter to coat the bottom.  If the batter does no easily cover the bottom of the pan, thin it with a little milk.

Cook each pancake over medium heat for about one minute or until lightly browned.

Flip the pancake and cook the other side, for just a few seconds.

Repeat until you have used all the batter.