RCA Annual Conference & Culinology Expo | Research Chefs Association

 

RCA Annual Conference & Culinology Expo | Research Chefs Association

Next stop for the Nomadic Chef will be in Atlanta on Wednesday March 2nd for the Research Chef Association Annual Conference.

Until then, I need to shake off this jet lag, get caught up at work, return about 200 emails, and I don’t know yet how many phone calls.  But I am looking forward to getting back in the office and meeting with JWU students again. 

I find it hard to believe the winter term is almost over, spring break, and the spring term already, next thing you know student GRADUATION!!!!

But Spring term also means  Spring Expo

Subject: Mis-en-place for Career Expo, March 10

Do you have everything in place for Career Expo?

1. Research companies like Hyatt Hotels, Dinex Group, The Ocean House and many more

2. Polish your resume

3. Practice interviewing

We’ll see you at the…35^th Annual Career Expo & Summer Job Fair

Thursday, March 10th, 2011
10 am to 2:30 pm
Harborside Recreation Center

Professional dress required/Clean Culinary Uniform Required

Click here for an updated company list

Call today to make an appointment with a Career Advisor!

Experiential Education & Career Services

John Hazen White Center 401-598-1070

The Freidman Center 401-598-4611

Day 14- Back home and Reflecting....Class Photos

I arrived back home to Rhode Island last night Friday February 18th slightly before midnight.  My flights were all on time.  The only set back was when I was going through customs in China.  Because I was just using the Shanghai airport as a connector to catch another flight, the customs officials had to ask me 50 questions, look at my passport and ticket to Chicago, what seems like 100 times, and I had to answered the same questions to 5 or more customs officials.  But all worked out in the end and I was on my way back home to the USA.

My last night in Singapore, I was taken to dinner by F&B superstar and Singapore native Ashwin Chelleram and Chef Thierry Marais, both consultants for the opening of the new At-Sunrice School. We went to a Singapore restaurant the Ashwin has been going to almost all of his life, the restaurant was located in downtown Singapore, but away from the hustle and bustle of the city.  The food was fantastic, the wines the Ashwin brought from home, were terrific.  We started with a French Champagne, then a great German Riesling and finally a Pinot Noir.  The dinner consisted of large steamed prawns, chili crab (a Singapore favorite), peppercorn crab, fried cuttlefish, a Chinese noodle dish, a chicken dish and finally a dessert of mango something, but I forget the name of it.  The dinner and wine as well as the great company left me leaving Singapore on a great note.

And finally; the class photos.  Until we meet again my new friends from Singapore:

Day 13- All Good Things Must Come to an End

Today will be my last full day in Singapore as I fly out Friday morning. I have enjoyed my time here in Singapore, although I am in Asia, I have felt as though I was in the US the entire time.  Granted their are some unique and definite differences, some good, some indifferent, but I find Singaporians, friendly, the streets clean, the technology amazing, the weather hot and humid, and there is a very loud bird that wakes me up every morning.

I want to thank all the administration, faculty, staff and students At-Sunrice for welcoming me with open arms, making me feel at home and for all of their help and support. Chef Christophe, (thank you for a copy of your cookbook), Chef Randy, Chef Boon, Chef Ashwin, Chef Fredric, Chef Harald, Chef Xihong, ChefRam, Chef Montri, Chef Eng, Chef Alan, Muriel, Kedora, Chef Tan and Marie, I am sure I may have missed a few persons, but you are included as well.  Thank you At-Sunrice for a great experience and the signed cookbook.
A special thank you to my guardian angel (a term used by the school for the faculty member who is assigned to be you guide, support, director, etc) Chef Andreas, you have been very helpful, supportive and it has been a pleasure to work with my friend.

To Chef Bin, thank you for taking me on the site visits to Santosa and Capella and sharing your culinary experiences and adventures with me.

A special thanks to my students, who have made my teaching stay here, fun, educational (on both sides) and rewarding.  Bobby, Chow, Cui, Matthew, Ivan, Justin, Kumaresan, Loh, Low, Daniel, Alvin, Sahil, Tang and Teh.  Please keep in touch and let me know where you end up after At-Sunrice.

And this adventure would have never been afforded to me with out having to pleasure to work for Johnson & Wales University and the support of  Chef Guggenmous, Chef Jack Chiaro, Sheri Ispir and Andrea Frost.

So I depart from Singapore on Friday February 18th at 10am, fly to Shanghai, from Shanghai I go to the windy city of Chicago, and finally to the place I call home Rhode Island, arriving at TF Green Airport on Friday February 18th at 10:38pm, thanks to the international date line my return trip is actually 25 hours, but time wise it is only a 12 hour trip once I arrive back home.

Todays American Student Practical Menu:

Yellow Squash and Jicama Soup with Jalapeno Chili, and Squash Blossoms

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Eggplant and Potato “Cannelloni” with Wilted Beet Greens and Cardamom-Carrot Juice

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Grilled Pork Tenderloin served with Sweet and Sour Braised Onions and Ragout of Black-Eyed Peas

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Applewood Smoked Bacon-Wrapped Turkey Steak with Vermont Maple Sauce and Cranberry Chutney served with Lobster and Roasted Red Pepper Risotto

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Pan Seared Fresh Halibut with Shiitake Mushroom and Shallot White Wine Sauce

Barley Risotto with Smithfield Ham and Roasted Asparagus

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Red and Green Pear Salad with Belgian Endive, Arugula, Blue Goat Cheese, and Sherry Wine Vinaigrette