R E F E R E N C E S
New Student Info Form
Food Safety Presentation
Measurements & Abbreviations
Student Safety Presentation – M U S T view
Chef Jess & DeBeyer bring 6 of the Food School’s top students to cook at Rideau Hall in Ottawa for the Order of Canada dinner honouring Anita Stewart.
Cooking Methods Photo Study
How to handle a knife properly
Knife Cut Images
The Danger Zone
How we taste
The Science of Taste
Ingredient Recognition Log
Food School Cook Book
Junior Attendance Project
Senior Attendance Project
Chef at 15 – Read and Reflect
Ready for class
i was wondering what you used to make the sauce for the chicken like the liquid part because i have made some of that ramp butter and i am making chicken for my family and i would like to know so if you could e-mail me back that would be good thanks.
We began by sauteing chopped shallots (small reddish onions) in butter and oil, added a minimal amount of minced garlic, deglazed with a wee bit of white wine, added our chopped crimini mushrooms and finished with some chicken stock reduction.
Let me know how it goes! I’m impressed that your pulling this off for your family. Good on you!
Hi Mr. Jess I was wondering if you could send me a recipe for a pizza dough and a pizza sauce because i have been crazing to make a pizza by my self so if you could send those to my email that would be great.
I made that dough and it turned out good and me and my moms friend who also knows some stuff about cooking and we decided to put a little of that ramp butter that i made and knead it in the dough and we also put a little in the pizza sauce and we are just waiting for the dough to rise a little more and then we are going to be making it tonight and i will tell you at school how it taste. also i am starting a little cook book for my self and if you woul;d like to contribute anything i am open and willing to add it and i would appreciate it.
hey mr. jess where are all the other pics from the field trip to the “forest”?
see right. we have a flickr account now.
heyy mr.jess, where do i find the stuff for the class i missed on monday?.. that i need to study for todayy?
Hi Mr. Jess my mothers birthday is next weekend and she loves cinamon buns and i would like to make them for her so if you could send me a recipe i would apperciate it.
its up on the food school cook book now, Jesse
this recipe is now up on the food school cook book page.
HEYYYY MISTERR JESS YOU’RE AWESOME :)!!!
No offense Mista J, but I’m in the grade 12 class 😛
I’m with Mercy “Mista J.”
I believe i’m in the grade 12 class aswell. 😡
Geez Feel the love, eh Michelle. We’re like the two poeple in the class most often and you somehow managed to skip us 🙂
I think we deserve our own page now. 😡
ah actually ill ask you tommrow. i was thinking about doing some well needed homework, but its so tricky to find it. sneeky. take it easy dude. represent
I think you should have song requests on this page too
So you can maybe put a few more songs on your playlist. . . Maybe?
i want some of the delicious rep pepper soup that you made today. would you be able to post the recipe ? 🙂
hey chef, do you have the recipe for that chocolate mocha cake handy? it’s my mums birthday, i think she’d like that
the chocolate mocha mousse sorry
i want to make that apricot indian chicken dish thing for my family!
Could you give me the recipe!?
Here it is:
Chicken Curry with Dried Apricots
* 2 tablespoons vegetable oil
* 1/2 cup chopped shallots
* 1 tablespoon Thai red curry paste
* 1 tablespoon minced peeled fresh ginger
* 1 pound chicken tenders
* 2 14-ounce cans unsweetened coconut milk
* 1/2 cup dried apricots, quartered
* 2 tablespoons purchased mango chutney
* 3/4 cup chopped fresh cilantro
* Freshly steamed white rice
Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
Fastest response ever o.O
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