Kim Jong ll's personal chef speaks out!

With the death of North Korea's Kim Jong Il, the world is getting an insider's look at the regime through the eyes of Kim Jong Il's personal chef, Kenji Fujimoto.  This is a fascinating video.


  Video - Breaking News Videos from CNN.com:

Chefs Ferris and Morris appear on KSBI TV

Chefs Ferris and Morris amaze TV viewers with Chef Ferris' presentation of Beef Medallions with Pan Gravy. Tune in every week at 1:00pm to watch Platt College chefs appear on KSBI with host Lyn Hester.

Oklahoma City Restaurants | Local Restaurant Reviews

Oklahoma City Restaurants | Local Restaurant Reviews:

A great place to go for local restaurant news and views!

What's Hot in 2012 chef survey shows local sourcing, kids' nutrition as top menu trends - NRA News Blog

Great article from NRN featuring top menu trends of 2012....Local sourcing and kid nutrition.

Posted by Annika Stensson on December 8, 2011 10:50 AM

National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – reveals that children’s nutrition and local sourcing will be the hottest trends on restaurant menus this coming year. The chefs also identified smartphone apps and tablet computers as the top technology trends. In addition, 6 out of 10 chefs said they would consider a food truck as an entrepreneurial business venture.

“The top menu trends we’re seeing in our What’s Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years,” said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. “Nutrition – especially when it comes to children – is becoming a major focus for the nation’s nearly one million restaurants, in tune with consumers’ increasing interest in healthful eating.”

“Local sourcing of everything – from meat and fish, to produce, to alcoholic beverages – is another big trend for 2012. Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus,” Dubost added.

“The American Culinary Federation has a long history of working with families to ensure that children receive adequate nutrition, so we are delighted that chefs have chosen to include healthful kids meals in the top 10 menu trends for 2012,” said Michael Ty, CEC, AAC, ACF national president. “We are also pleased to see an emphasis on local sourcing across major ingredient categories, including produce, a vital component of children’s diets.”

About one-quarter of the chefs (26 percent) ranked smartphone apps as the hottest technology trend in restaurants in 2012, and another quarter (25 percent) said tablet computers (i.e. iPads for menus and wine lists) will be the top technology trend. Sixteen percent said social media would be the top trend, and the same percentage said mobile/wireless/pay-at-the-table payment options, while 4 percent said QR codes.

In addition, more than six out of 10 (61 percent) of the chefs said they would consider launching a food truck as an entrepreneurial business venture.

These and many other restaurant industry trends will be showcased at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, to be held at its new dates May 5-8 at Chicago’s McCormick Place.

Inspiration Treasures: Rubik's Cube Food

Taking Rubic's Cube to a whole new level.

Inspiration Treasures: Rubik's Cube Food: I have never seen this in real life, and just recently saw this online for the first time. I was immediately attracted to the idea, ...

Thanksgiving in Afghanistan 2011 - Chef Andrew Hunter

Thanksgiving in Afghanistan 2011

This is a follow-up to a previous post about a former classmate. Chef Andrew traveled to Afghanistan to cook Thanksgiving for a group of Special Forces troops. Here are his pictures.

Here is the article from Chef Andrew's Blog.

Platt Students create gingerbread houses for display at the Governor's Mansion

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm

Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Oklahoma Buildings Recreated In Gingerbread

Platt College in the Blue Flame Kitchen

Once again we had responsibility for content on today's KSBI TV "Oklahoma Live" Show. I did Íslensk Pönnukökkur and Pumpkin Creme Brulee. I was accompanied by student Haco Barfield.

Platt Chefs Cook Thanksgiving for KSBI

Here are two of the clips from today's KSBI shoot.  We were there to produce a complete Thanksgiving meal with Turkey and "all the trimmings". Chef Will Johnson made some wonderful Ancho-Chili rubbed Pork Crown Roast, Sweet Potato Hash and a traditional turkey.  He also made some pear-pineapple chutney to serve with the turkey....It was delicious.  Chef Brandon made some Broccolini and garnished it with garlic, Parmesan cheese and lemon juice.

Chef Tanner demonstrated the carving of the bird, while Chef Will made pan gravy for the two segments here.

Platt Culinary in Tulsa show off Pastry delights

Students in Baking and Pastry class for Platt College get a chance at the end of their class to show off for their family and friends by producing a final buffet. The culmination of all their work over the entire class is set up for Staff, students, Family and friends to enjoy.

The student in Culinary Arts produce a wide range of items throughout the class including Breads, cookies, pies, tarts, pastries, and assorted cakes. Below are a few pictures of their hard work.

Platt Tulsa Chef talks to daycare about being a Chef

Today Chef Jeff Howard spoke to a group of children from the First Christian Church Day school. Anita Jones, one of the teachers from the downtown Tulsa school, contacted Chef Howard to help kick off their discussions on food, nutrition and the upcoming Holidays.

Several of the kids were very enthusiastic about learning to cook especially one, Olivia, who talked with Mrs. Jones about the visit every day and how much she wanted to be a cook when she grew up.

Chef Andrew Hunter to Feed Troops

I received this email from a friend I went to culinary school with nearly 25 years ago.  Andrew owns his own culinary R&D company and has been instrumental in developing menu items and concepts for the likes of Wolfgang Puck and Darden Restaurants.

Here is a link to Andrew's website.  I contacted him this evening and he promises to take lots of pictures at this special event.  I even inquired about him coming to speak to our students.

Culinary Craft

Dear Friends and Family,

Some of you might know, I have been invited by the US Army to cook Thanksgiving dinner for 400 Green Berets in Afghanistan. I'll be leaving in a few days for approximately three weeks with four other chefs. We land at Bagram Air Base and then venture to several places in the countryside, cooking along the way. For safety reasons, the actual destinations are and will be unknown until we arrive at each place. The fact that we're going at all is to remain under general wraps and will not to be made available to the public until we return.

On few occasions in life, an opportunity like this one arises. I'm looking forward to a rewarding and very different Thanksgiving this year with the enviable chance to give back, albeit in a small way, by cooking a traditional feast for some of the most deserving people I can think of. These soldiers have given so much to us, my hope is to bring them a taste of home for the holidays.

Here's wishing you and yours a very Happy Veterans Day and Thanksgiving!

Cheers,

Andrew

Andrew Hunter, President
Culinary Craft
8009 Clinton Street
Los Angeles, CA 90048
323.782.9552 office
415.425.1368 cellwww.culinary-craft.com
@CulinaryCraft

Chef Cochran on KSBI - TV

Part I of Chef Cochran at KSBI

Chef Mark Cochran lights up the Blue Flame Kitchen at KSBI-TV with Halibut Meunière.


Part II

Platt College's Videos

Platt College's Videos:

We asked several students why they chose Platt College as the place to start their careers!

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Lamb Shank at Chef's Di Domani

Lockerz.com : Jon Biegel's Photo:

Look at this picture Jon Biegel took. It was taken in our restaurant at Platt College, where our students and instructors are creating some wonderful food. Come eat with us! Wed-Fri lunch and dinner. 11:00am-2:00pm and 5:30pm-9:30pm.



http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Time Management for Students

How good is your time management?

Every students dilemma.

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Tulsa Culinary student creates a masterful work

As part of her final practical for Garde Manger, Meseidy Rivera prepared a whole smoked Salmon for our Friday Lunch Buffet. Staff and guests alike were amazed at the detail involved in her creation.

Great Job Meseidy.

Red Hat Society Comes To Platt

The Red Hat Society came for lunch today.  While I've served the Red Hat ladies in restaurants and hotels for years, I've never taken the time to understand their story or their mission.  Here I am welcoming them to campus.  They had a wonderful lunch in the restaurant, followed by a tour.

Here is their story.

Pork and Apple Pie with Cheddar-Sage Crust Recipe at Epicurious.com

Pork and Apple Pie with Cheddar-Sage Crust

This caught my eye this morning. Fall is a special time of year for wonderful hearty, savory dishes that can't be consumed during the warmer months. This one looks really great. Give it a try and let me know how it tastes.

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Cooking a Turkey - Sous Vide with Michael Voltaggio

The Most Juicy & Tender Turkey

Everyone has eaten dry turkey breast and tough, undercooked dark meat. In reality, the different parts of a turkey (breast, thighs and legs) need to be cooked for different lengths of time and yet we put the whole bird in the oven and hope for the best. Breaking the turkey parts down and cooking those sous vide guarantees the moistest and most tender turkey you've ever tasted. Plus, it will be so much easier to prepare, because you can prepare it a couple of days in advance. That leaves you with perfect results and a stress-free Thanksgiving dinner.

The Weekend Before Thanksgiving:

Step 1: Prepare, brine & season the turkey parts

Step 2: Vacuum seal, cook & chill

Thanksgiving Day:

Step 3: Reheat perfectly cooked turkey in vacuum bags and
finish turkey parts with crispy crust in an oven, pan and/or fryer

Stress-Free Dinner

The most critical part of cooking your dinner does not have to happen while your guests are arriving! Instead, enjoy a toast with your friends and family while dinner is waiting for you to be ready. Take the stress out of timing the perfect Thanksgiving dinner. Set yourself up like a professional chef!

Simply clamp your Sous Vide Professional to a large vessel (up to 8 gallons) and set it at a serving temperature of 140° F. Place your containers and vacuum bags filled with side dishes, gravy, stuffing and turkey meat into the water bath. It will hold a perfect temperature without overcooking your food. When your guests are ready, your food will be ready to be plated.

Part - 2 - Vacuum Seal and Cook
Part - 3 - Reheat and Serve

Let's Move! Salad Bars 2 Schools .

In a continuing effort to educate the masses regarding child nutrition, here is a unique effort that is award grant to schools for the purchase of salad bars. To date they have granted 921 salad bar units to schools all over the country.

What is Let's Move Salad Bars to Schools?

Let's Move Salad Bars to Schools is a comprehensive grassroots public health effort to mobilize and engage stakeholders at the local, state and national level to support salad bars in schools. Our vision is to significantly increase salad bars in schools across the country until every child has the choice of healthy fruits and vegetables every day at school. Let's Move Salad Bars to Schools is an initiative of the Food Family Farming Foundation, National Fruit and Vegetable Alliance, United Fresh Produce Association Foundation, andWhole Foods Market to support First Lady Michelle Obama's Let's Move! initiative. The goal of the Let's Move Salad Bars to Schools program is to fund and award 6000 salad bars over the next three years.

Why Salad Bars?

Both academic research and actual experience in schools across the country are increasingly demonstrating that school children significantly increase their consumption of fruits and vegetables when given a variety of choices in a school fruit and vegetable salad bar. When offered multiple fruit and vegetable choices, children respond by trying new items, incorporating greater variety into their diets, and increasing their daily consumption of fruits and vegetables.

The benefit of salad bars in schools extends beyond the healthy foods consumed during the breakfast or lunch hour. Increased daily access to a variety of fruits and vegetables provides a personal experience about choices that can shape behavior far beyond the school lunch line. Children learn to make decisions that carry over outside of school, providing a platform for a lifetime of healthy snack and meal choices.

The White House Task Force on Childhood Obesity has endorsed schools using salad bars and upgrading cafeteria equipment to support providing healthier foods to kids. In 2009, the National Academy of Sciences' Institute of Medicine concluded that schools need to add as many as two servings of fruits and vegetables daily to meals in order to meet children's basic health requirements.

Many school districts are either unaware of the benefits salad bars can bring to their students, or have been unable to afford the basic equipment needed to adopt this strategy. The powerful health benefit that can come with a modern, food-safety compliant salad bar is too often blocked by the prohibitive capital cost in many school districts. Let's Move Salad Bars to Schools is creating the opportunity make change.

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

KSBI TV - Tuesday Chef Rob Ferris cooks up Veal Picatta.

Chef Rob Ferris cooks up some Veal Picatta for KSBI in the ONG Blue Flame Kitchen.




http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Cooking with Kids plus a kid-friendly recipe « Feeding My Tribe

This was just too cute not to share. This family came to our recent Platt my Plate event, and this is from THEIR blog. Stacey runs a blog called "Feeding My Tribe". She has some wonderful ideas on healthy eating for families and individuals. Thanks Stacey.

Cooking with Kids plus a kid-friendly recipe « Feeding My Tribe:

Chef - Instructor Biography - Mark Cochran

Here at Platt College we have some wonderful Chef-Instructors with incredible backgrounds.  One such instructor is Chef Mark Cochran.

Chef Cochran has been passionately involved in the food service industry for the last 38 years. He is certified by the American Culinary Federation as a Certified  Executive Chef, Certified  Culinary Administrator and Approved Culinary Evaluator.  He is also certified by the American Hotel and Motel Association as a Certified Food and Beverage Executive, and the National Restaurant Association  as a Certified Foodservice  Management  Professional and Manage First Professional.  He has a Bachelor of Science in Culinary and Restaurant Management  from Aspen University in Colorado. Chef Cochran  began his  apprenticeship in Illinois, where he worked under Chef Charles E Butcher for two years. He was then was sent to Ohio for his last two years to apprentice for Chef Hank Leenealloe.  Chef Cochran has worked as a Sous Chef, Hotel Chef, Restaurant Chef, Consultant Chef, Retirement Community Chef , Country Club Chef, Director of Culinary Arts Chef, Culinary Arts Instructor, Chef /Owner, Corporate Chef and Laboratory Chef.

Chef Cochran Has over 26 ACF Medals in 5 different categories, and in 2005 fielded the first Student culinary team from Oklahoma.  Currently Chef Cochran is the head coach for 2012 Platt College Culinary Team.

Advisory Board Member - Kurt Fleischfresser

Recently, Platt North held it's semi-annual advisory committee meeting here at the college.  We have some outstanding board members.  We have chef's, owners and top executives from all over the OKC metro area and in all phases of the industry.  I wanted to highlight some of them and let you know of their accomplishments.  The first is Chef Kurt Fleischfresser.  Chef Fleischfresser has an apprenticeship program recognized by the US Dept. of Labor.  He has been training some of Oklahoma's top chefs for a number of years, including our own Jonathan Groth who is our instructor in the restaurant (Chefs Di Domani) kitchen.

The cafeteria kitchen of an Oklahoma State University dorm is an unlikely setting for the passionate and enduring relationship that began 30 years ago for Chef Kurt Fleischfresser, when through a part time job intended to finance his college education, he discovered a great love for cooking.  It was passion that lured him away from college and across the country in a borrowed Volkswagen Rabbit to Chicago, pursuing entry into one of the country’s great kitchens he had until then only read about.  Chef Bernard Cretier, of Le Vichyssoise took him in as an Apprentice chef, and now, three decades later with several of Oklahoma City’s favorite and finest restaurants under his belt, Kurt has created many great kitchens of his own.
Kurt has perfected his own brand of gracious and elegant dining. Under his experienced hand, The Coach House continues to offer ever-changing seasonal cuisine highlighting the best local produce and regional specialties, prepared with his classical perfection.
Kurt began his career at Le Vichyssoise in Chicago working under Chef Bernard Cretier, then further honed his culinary skills while working at the following:

• The French Room at The Adolphus Hotel in Dallas
• Enjolie at The Mandalay Four Seasons in Los Colinas
• Vincent’s on Camelback in Phoenix
• La Champagne at the Registry Resort in Scottsdale.

In 1988, Kurt joined The Coach House and brought with him a level of sophistication and a seamless attention to detail that has made The Coach House what it is today. That same year, Kurt and former partner, Chris Lower, created Restaurant Resource Group which conceptualized several of Oklahoma City’s foremost restaurants including:

• The Metro Wine Bar and Bistro
• Ground Floor Café (7 locations)
• Iguana Lounge
• Earl’s Rib Palace
• The Museum Café
• Portobello
• The Deep Fork Grill
• Irma’s Burger Shack
• Montrachet (Tulsa)

In October of 2004, Kurt obtained full ownership of The Coach House.  In January 0f 2009 Kurt, and The Coach House, joined together with Carl Milam and his restaurant group Western Concepts Restaurant Group.  Western Concepts Restaurant Group is made up of Sushi Neko, Musashi’s, Wills Café, Will Rogers Theater and The Lobby Bar.  The combined restaurants gross over 8 million dollars annually.
He has twice been invited to the world-renown James Beard House in New York City as part of the Great Regional Chefs Program, and is a two-time finalist in the prestigious American Culinary Gold Cup Competition which is the first portion of The Bocuse d’Or. In 2003, Kurt won Oklahoma’s “The Taste of Elegance” award sponsored by the Pork Producers.
Kurt was selected for The Celebrated Chef program sponsored by the National Pork Board for 2006. He has also participated in Oklahoma State University’s , Hotel and Restaurant School Guest Chef Program twice.
In April of 2009, Kurt was awarded the Medaille de Merite by L’Academie de Gastronomie Brillat-Savarin for his contributions in education in the culinary arts.   He is one of a few with federal accreditation in the country. He joins the late Julia Child, Alan Wong from Hawaii and renowned celebrity chef Paul Prudhomme as the only four American chefs to receive the honor.
National Experience:

• June 2009: Catered a seated dinner for 40 hosted by former President George W. Bush.
• Fall 2008: Catered a reception for President Bush with 270 people in attendance.
• Fall 2008: Returned to Disney as a guest chef for cooking demos and Party for the Senses, food and wine paring for 1400 people.
• Fall 2007: Collaborated with Disney Epcot for the Oklahoma Centennial Exhibit at Epcot Food and Wine Festival.  Sponsored by The Oklahoma Centennial Committee.
• Involved in a Katrina Relief dinner at Tremont 637 in Boston with the National Pork Board.

Media Experience:

• Demonstrated at the Better Homes & Gardens test kitchen, in Des Moines Iowa, for their publishing food editors and writers.
• Participated in a media tour with the National Pork Board in Chicago and New York City. Cooked a recipe developed for the event “one on one” with several writers from different professional trade magazines.
• Wrote, co-produced and appeared in 26 episodes of “The Oklahoma Kitchen.”
• Filmed 35 commercials for the Made in Oklahoma Coalition.
• Filmed commercials for the Oklahoma Beef Producers.

International Experience:

• Summer 2009: Guest chef in Munich, Germany  for the 19th Symposium Feines Essen + Trinken (Fine Food and Drink).
• September 2008: Co-hosted with Michel Buthion a wine and food tour of Alsace France for 18 people.
• September 2007: Hosted a culinary adventure in Tuscany based out of a hamlet named Fighine for 26 people including wine tours, market shopping and hands on cooking.   
• September 2006: performed cooking demonstrations and media at the Ambassadors’ mansion in the Hague for 200 professionals, promoting products of the Southern United States as well as meeting with retailers for possible product placement.
• April 2006: Performed product demonstrations in Munich at “Symposium Feines Essen + Trinken 2006” with Susta and CMC Company taking 1st prize for Booth Presentation.
• Hosted Chefs and a Buyer from Hong Kong at the NRA Restaurant Show 2006 and on a tour of Seafood processing plants in the Chesapeake Bay area of Virginia.
• January 2006: Co-hosted with Michel Buthion a wine and food tour of central Chile for 20 people.
• Performed demonstrations in an American Food Area at the Ka De We in Berlin for 5 days.  Berlin, Germany 2005
• Planned and executed Southern U.S. Menu at Termas de Coqueneas and conducted seminars at cooking schools in Santiago, Chile. 2004
• Traveled to China on behalf of SUSTA promoting products of the Southern United States. Filmed television programs, conducted seminars, chef classes and trained chefs in the Western style of cooking in Shanghai, Guangzhou, Shenzhen and Hong Kong. Three-Week Program.  2003
• Planned and Executed Southern U.S. Menu at SIAL Show in
• Paris, France. Five-Day Program. 2003
• Planned and Executed Southern U.S. Menu at ANUGA Show in
• Kolin, Germany. Five-Day Program. 2002
• Planned and Executed a Southern U.S. Menu at The Compass Rose in the Stamford Westin, Singapore. Fifteen-Day Program. 2001

Kurt currently serves on the Board of Directors for the Oklahoma Restaurant Association and is a member of The James Beard Organization and Slow Food.

FDA cites sanitation issues in listeria outbreak - CNN.com

With our new classes just out of ServeSafe, I thought this was an interesting read about the listeria outbreak that continues unabated for the most part.  This was today's update from CNN.


FDA cites sanitation issues in listeria outbreak - CNN.com:

(CNN) -- Unsanitary conditions at a Colorado cantaloupe farm's packing facility are a possible contributing cause of one of the nation's worst outbreaks of listeria contamination in food, the Food and Drug Administration said Wednesday.

Meanwhile, a Centers for Disease Control official said it is too early to declare the outbreak over, but the number of new cases appeared to be diminishing.

"The peak in illnesses appears to have occurred from late August until the middle of September," said Dr. Barbara Mahon of the CDC, who added that additional monitoring will be needed for at least another two weeks.

ORA Announces Scholarship Deadline

The Oklahoma Restaurant Association is pleased to announce that the scholarship application is now online for people who are enrolled in or currently enrolling in one of the following college hospitality industry programs: Hospitality Management, Hotel and Restaurant Management, and Culinary Arts Education in the state of Oklahoma. The scholarship is to be used toward the pursuit of undergraduate, master's degree or continuing education at a post-secondary accredited institution. Certified ProStart® and LMP students may qualify if they are enrolled or will be enrolling in a post-secondary program. Scholarships are awarded on a competitive basis to qualified applicants.

The application has been streamlined in order to save you time and to help you meet the application deadline. All applications must be postmarked no later than 5:00 p.m. on Friday, February 3, 2012. Incomplete or late applications will not be considered.

This is a time of great opportunity for men and women to enter our industry. We welcome you and wish you well as you continue your preparation for what can be a rewarding career! On behalf of the entire ORA, we wish you success in your academic and career goals.

Platt students assist at Gaillardia country Club

On Monday, three of our students assisted at an all-day function at Gaillardia Country Club where Jason Lister, a former Platt graduate, is now the Restaurant Manager.  From left to right it is John Fulton, Haco Barfield, Jason Lister and Ryan Walters.  Here is what they had to say...

Haco Barfield

How I spent my day at Gaillardia

                When I showed up I walked in through the very tall and hugely impressive front doors, and met with former Platt student, Jason Lister. He was very professional and friendly. He promptly put us to work polishing wine and beer glasses. When we finished up the glasses Jason asked for a volunteer. I was his guy. I was put in charge of running the beverage station. This entailed keeping the tea and water made and the canisters replenished through the day. I also stocked and rolled silverware. I bussed tables when the drink station did not have me hopping. This was pretty much my routine through out the day, aside from getting to eat some very tasty food two times that day.

                I learned a lot about time management. I also learned how banquets work, and that organization works wonders for smooth operation. I got to see some things about how a country club works, and if I had one, some of the things I would change. Over all it was fun, and very educational about front of the house, and banquet operations.

John Fulton

My day at Gaillardia was an awesome experience. 

We did a lot of front of the house work. Also bused a few tables and set up for the next shotgun banquette. Jason was very knowledgeable and helpful with what we needed to do. The opportunity to go and see the3 facilities at Gaillardia and to possibly meet good connections was and will be great for the future.

                The front of the house work that we did consisted of polishing glasses, folding napkins, setting up the beverage station, and keep it fully stocked, changing tablecloths setting chairs back in place, working around the golfers from the tournament getting plates out of their way so that they could have their awards ceremony. We also got the used dishes ready for the dish pit.

Platt My Plate - Event Photos

Platt My Plate - Event Pictures on Flickr - Chef Tanner's Cell Phone Pictures

Platt My Plate - Pictures from Kathy Oden Hall

Everyone had fun....

We had some really great families show up for Platt My Plate.  The four cuties had a blast.

Platt My Plate

Chef Christine Dowd posing getting her mise en place together with the assistance of Chef Pat Morris.  The event was a HUGE success.  All sessions were full to capacity and many families came away with a better understanding of the MyPlate guidelines.  With one in three children in Oklahoma suffering from obesity, this was a great kickoff to our year-long battle.  Look for upcoming dates for Platt my Plate mini-sessions to be held throughout the year.

Platt My Plate

Panoramic view of "Platt My Plate".....

Platt Tulsa Pastry Arts Centerpieces

Platt Tulsa Pastry arts students create many wonderful items during their time in class. As part of their centerpieces class students learn to work with sugars and chocolates to create edible types of arrangements and seasonal creations. Pastry Arts Students create Cake designs and chocolate centerpieces as part of their Final grade.

Great Job Patti and Mary.

KOKH FOX 25 :: Morning News - Platt Your Plate

KOKH FOX 25 :: Morning News - Platt Your Plate

More Platt My Plate! Channel 4

 

"Platt My Plate" Advertising on KSBI TV 52

Chef Pat Morris and I on KSBI yesterday talking about the upcoming "Platt My Plate" event this Saturday.  Visit our website for more details.  www.plattcollege.org

Platt College Kicks Off an Oklahoma Food Revolution

OKLAHOMA CITY- The Culinary Institute of Platt College and Oklahoma Fit Kids Coalition have teamed up to host an event designed to help create a healthier Oklahoma. On October 15, from 11 a.m. until 1:30 p.m. the parking lot in front of Platt’s north campus at 2727 West Memorial Road will transform into a giant cooking classroom and activity space. The goal of the Platt My Plate event is to get people moving and to teach them to cook a healthy meal based on the USDA “My Plate” guidelines.
In Oklahoma, one in three children are overweight or obese, we rank last in fruit and vegetable consumption and we’re on track to be the most obese state in the nation by 2018. Financially, the numbers are just as staggering. U.S. taxpayers spend $147 billion annually on the treatment of obesity related diseases. Oklahoma spends $853 million.
“The Culinary Arts program at Platt College has been offering our students a broad-based culinary education for over eight years. So, when we heard some of the recent Oklahoma health statistics it made perfect sense for us to use our expertise, our resources, our chefs and students to teach Oklahoman families some simple, healthy ways to cook,” said Mike Pugliese, President of Platt College.


The OK Fit Kids Coalition is a statewide initiative to improve the overall health and well-being of Oklahoma youth and families by reducing childhood obesity. They will be at Platt My Plate with physical activities, games, and kid-friendly recipes to encourage Oklahoma families to eat better and move more.
“Every child in Oklahoma has the right to live a happy, healthy and active life,” Director of Oklahoma Fit Kids Coalition, Amber England said. “Empowering kids to make healthier choices is a way to make that happen and we couldn’t be more thrilled to team up with Platt College for such an amazing event for Oklahoma families that does just that.”
Platt My Plate is free for everyone. Spots are limited for the opportunity to cook a “My Plate” meal with Christine Dowd, Owner and Executive Chef of Trattoria Il Centro and Aunt Pitty Pats, and the award winning chefs of Platt College. Registration is located at www.plattcolleges.edu All the food and cooking materials will be provided by the Culinary Institute of Platt.
“My Plate” replaces the USDA food pyramid with updated nutritional information and encourages all families to choose to fill half their plates with fruits and vegetables at every meal. More information on “My Plate” can be found at www.myplate.gov
Several other Oklahoma organizations are teaming up with Platt and Ok Fit Kids to make this event one to remember. Dairy MAX will be present with a booth for Fuel Up to Play 60, a unique program that empowers students to make healthy eating and physical activity changes for themselves, their classmates and their school. The organization also has a game of “human bingo” planned for the kids. Sunflower Market is providing “make your own” trail mix and Schlegel’s Bicycle is providing a bicycle to giveaway to one lucky participant at Platt My Plate. The Allied Health programs of Platt College and Oklahoma Health Academy will be providing free massages and blood pressure screening.
In addition to a comprehensive program offering students a broad-based culinary education The Culinary Institute of Platt College offers Saturday cooking classes to the public called The Secrets of the Chef. Beginning January of 2012, four free Plate My Plate classes will be added to the Secrets of the Chef schedule, giving Oklahoma families an opportunity to learn to cook a healthy My Plate meal together.

Platt My Plate - Chef Pat Morris appears on KSBI

Chef Pat Morris and I appeared today on KSBI's Oklahoma Live to talk about the upcoming event.  It was a blast!

Denmark proposes "Fat Tax" to curb obesity.

Great article I found today while doing some research for our upcoming Platt College event called Platt My Plate.  I think this is a great.  We tax alcohol and we tax tobacco.  Obesity is an epidemic in this country and costing us a fortune in health care costs...(soap box).


Denmark Introduces ‘Fat Tax’ on Foods High in Saturated Fat - ABC News

Come support Platt Chefs at the Tulsa State Fair this weekend!

Platt College Culinary Instructors will be doing demonstrations on the QuikTrip Kitchen Stage Saturday, October 8th and Sunday, October 9th at the Tulsa State Fair! Come support Chef Poe on Saturday at 1 PM and 3 PM; Chef Crisp on Saturday at 5 PM and 7 PM; Chef Herman on Sunday at 1 PM and 3 PM and Chef Fitzgerald on Sunday at 5 PM. Visit www.tulsastatefair.com for more details.

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm 

Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

First Day of Knife Skills - Guest Blogger, Dmitri Wyatt

Knife fighting and Tourne?

The ServeSafe exam is over, and it’s time to do the happy dance for that small step in this process to be finished.  The days of reading about pathogens, and cross-contamination are over, seeing pages and pages about physical, chemical, and don’t forget biological hazards are now a thing of the past.  Now looking on to the future we as students must remember to always wash our hands. Over, and over again! It is no longer the day of reading the order in which items should be stored in the refrigerator, but doing it, and doing it well we must!

In moving forward this week we were issued our knives.  I must give major kudos to Chef Rob and Chef Brandon, not sure if I would be comfortable teaching students how to properly use them. 

Once again, like the first day of school I found my mouth dropped with my head cocked to the side and the look on my face as to, “Wait, you want us to what?”  

Julienne, Fine Julienne, Brunoise, Fine Brunoise, Batonnet, small dice, medium dice, large dice, oh yes, and Tourne.  Or today it may have been referred to as Tornado, or baby potato footballs!   Call them what you will, I will be the first to say, Tourne is by no means my strong point. 

Practice makes perfect!  So practice we must, over and over again.  First day with knives went surprising well.  However, I’m almost positive the other students ahead of us were taking bets on how many in our class would get cut today.   Just so we wouldn’t disappoint any of them, and two boxes of band-aids later, I do believe a majority of the class left today with a blue band-aid. Just in case you didn’t know, it takes a ton of pride to rock a blue Band-Aid! 

10 pound bag of potatoes at Wal-Mart = $3.00

1 box of band-aids = $2.10

Knocking my time down to make a Tourne from one hour to sixteen minutes = PRICELESS!

Perhaps one day I will have the super-hero skills to do it in thirty-five to forty-five SECONDS, till then I still have my batman band-aids.

Happy Chopping!

-Dmitri 

Tulsa Culinary Students help judge Pork Council Cooking contest at Tulsa State Fair

On Tuesday Night, October 4th, two students from Platt Culinary Arts in Tulsa assisted in judging a cooking competition hosted by the Oklahoma Pork Council. Terry Summers and Steven Cousparis, gold scarf students in Culinary Arts, Judged 11 entries in the competition. There were varied entries from salad items to pastry wrapped items. The pork council has been a great supporter of both our Oklahoma City and Tulsa programs and specifically requested students from our school to come judge their competition.

Great job gentlemen.

Platt Tulsa prepares Turkey for Oklahoma Magazine

On Wednesday, October 5th, Platt Culinary was asked to prepare a Turkey for a photo shoot for Oklahoma Magazine. Great job to Chef Herrmann and his students for putting together a beautiful presentation. Anyone ready for the Holidays??