Connecticut Chefs Information Pamphlet

The Culinarians Code

I pledge my professional knowledge and skill to the advancement of our profession and to pass it on to those who are to follow.

I shall foster a spirit of courteous consideration and fraternal cooperation within our profession.

I shall place honor and the standing of our profession before personal advancement.

I shall not use unfair means to effect my professional advancement or to injure the chances of another colleague to secure and hold employment.

I shall be fair, courteous and considerate in my dealings with fellow colleagues.

I shall conduct any necessary comment on, or criticism of, the work of a fellow colleague with careful regard of the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage.

I shall never expect anyone to subject themselves to risks which I would not be willing to assume myself.

I shall help to protect all members against one another from within our profession.

I shall be just as enthusiastic about the success of others as I am about my own.

I shall be too big for worry, too noble for anger, too strong for fear and too happy to permit pressure of business to hurt anyone, within or without the profession.

If you would like to get the newsletter electronically send me an e-mail. The address is arrchef@ yahoo.com. I will post and group the addresses accordingly and send them all out at once. I hope to get the e-letter up and running by our August meeting. Ernie Arroyo Jr.

If you have a favorite recipe that you enjoy preparing and would like to share it with us send it to aam57@comcast.net. It just might make the Book!!!

View Our Online Photo Scrapbook

Built from 10-300 pound blocks of ice. Fantastic!

Upcoming Events

At our May meeting please bring in any non-perishable items for Sister Kristen's Kids Cafe

Next year will be our 50th year in existence, we really could use some help with ideas for this special event. Please have some ideas ready for next meeting to discuss with the board.

Connecticut Chefs Association Practical Testing for Certification
June 2, 2007
Connecticut Culinary Institute
85 Sigourney Street
Hartford, CT 06105
Contact: Paul Zdanis, CEC
   Home - 860-749-5482
   Pager - 363-0365
Marc Hussey, CEC, AAC
   Home - 860-521-5282
   Work - 860-226-7204
Frank Gronda, PP, CEC, AAC
   Home - 860-568-4429

2007 National Convention & Tradeshow
July 21-24, 2007
Orlando World Center Marriott Resort & Convention Center
8701 World Center Drive, Orlando, Florida 32821.

Culinary Competitions Calendar:

June 14 - 15, 2007 Mid Hudson Culinary Association
Show Site: UMASS Amherst Berkshire Dining Commons, Amherst, MA
Show Chair: Noble Masi - nobile@comcast.net
Phone: (845)-416-8725
Fax: (508)-833-5252
F/3 Customized (1) Market Basket Culinary Competition Contemporary
F/3 Customized (2) Market Basket Baking/Pastry Contemporary

Quote from the Chairman of the Board

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.

The Presidents Message

Dear Members, Colleagues, and Friends,

Our April meeting was held the new dining room at Manchester Community College hosted by Chef Linda Coons. The culinary students prepared a delicious buffet that was enjoyed by all. Sandy Jenkins gave an enlightening presentation on child hunger in Connecticut today and what we can do to help. Chef Jenkins heads our Chef and Child program working closely with Sister Kristen at the Boys and Girls Club of Hartford. Sister Kristen also attended our meeting and gave an update on The Kids Café program she runs. I want to thank everyone who contributes their
time and or provisions to this important endeavor. Donations are always welcome.

Our May meeting was held at Connecticut Culinary Institute, Hartford campus hosted by Chef Paul Zdanis. The evening's excellent meal was prepared by the culinary staff and Junior Chefs. Chef David Barcelli gave an informative presentation on restaurant planning and the schools new restaurant. We are all looking forward to the grand opening.

Raffle tickets for the Sun Valley Resort summer 200 membership are still available. The tickets are $10.00 each. The drawing will be at our June meeting at CCI, Suffield campus.

Our summer outing on August 19th is at Sun Valley and we are looking for volunteers and donations of picnic items. A list will be available at the June meeting.

I am looking forward to seeing you at our next meeting. Remember, we need volunteers. There are many exciting events coming up in the near future, we need your help on our committees. Thank you.

Respectfully yours,
Carol A. Murdock
Chapter President

Raffles
We have raffle drawings at every membership meeting each month. We could use a little help acquiring raffle prizes. If you or anyone you know that could help in this endeavor please bring those great prizes to the next meeting.

We are also having a special raffle for a beach membership for the entire summer at the Sun Valley Beach Club in Stafford Springs, CT. The price for the raffle ticket is $10.00 this is a great getaway for the summer.

Please contact Kathy Papasian at hip400@comcast.net

Fund Raising
We need your help, ideas, fund raising ability. Please bring your knowledge or information to the next membership meeting.

Chef and Child
Attention students' great learning and community service opportunities.
Please bring in any non-perishable food items to our next membership meeting to help the Boys and Girls Club of Greater Hartford. Sister Kristen feeds about 150 children a day. She also could use some help on Thursdays. Contact for more details Sister Kristen at Kids Café 860-956-1265 or Sandra Jenkins at 860-512-2766 or sjenkins@mcc.commnet.edu.

Food Safety
Which of the following records would not be useful to your HACCP plan?

A. Time and temperature logs
B. Thermometer calibration records
C. Corrective action logs
D. Work place accident records

Attend the June membership meeting for the answer.

Recipe of the Month

Three Cheese Ravioli
From the kitchen of: Chef Gary D. Costa CEC
Preparation time: 30 minutes
Number of serving: 4-6

Ingredients
For the filling:
1 cup Ricotta
¼ cup Grate Parmesan
1/3 Romano
2 Tbsp. Fresh Basil
TT Freshly Ground Black Pepper

3 times Basic Egg Pasta (recipe follows)

METHOD OF PREPARATION
For the filling, mix and ingredients together.

1. To assemble, working in stages. Roll the pasta dough to desired thickness, in a pasta machine or with a rolling pin, lie on a lightly floured work bench and brush ½ of the dough with water.
2. Put 1 tsp. of the filling on the moisten ½ of the dough one next to the other leaving 2 inches apart from each other.
3. Lift and fold over the unfilled ½ of the dough over the ½ that has filling and press around the filling with your fingers.
4. Cut the ravioli and make sure they are really sealed.
5. Let dry for 30 minutes.
6. Cook in lightly salted boiling water for 3 to 4 minutes.
7. Serve with Red Bell Pepper Coulis.

Basic Egg Pasta
Preparation time: 30 minutes
Number of serving: 4-6oz. portions

INGREDIENTS

7 oz. All-purpose flour
3 oz. Semolina flour
2 Tbsp. Water
2 Eggs
2 tsp. Olive oil
TT Kosher salt

METHOD OF PREPARATION

1. Combine the flour with the eggs and mix in a food processor.
2. Add the olive oil and the salt, and then process until the mixture forms a small ball around the blade. It may be necessary to add a few drops of water.
3. Wrap the dough with plastic wrap and rest the dough for 20 to 30 minutes
4. Unwrap the dough and cut into 3 equal pieces. Flatten each piece and run one piece at a time keeping the other piece covered in plastic wrap to avoid drying out until it reaches the desired thickness, then cut and dry. Repeat with the remaining pieces of dough.

When ready to serve, cook the pasta in lightly salted boiling water for approximately 1 to 3 minutes depending on type of pasta rolled and cut.

Job Board

If you would like to post a job listing on the job board please contact Chef Gary Costa at gcosta03@snet.net

Produce That's Fresh

Submitted by Karl Grohs, Fowler Produce

TOP FIVE
ASPARAGUS… Temperatures are warming up in the California Delta.
California fields are tired, ready to go
CARROTS… Supplies are still very tight and prices are still extremely high. Many Kern County growers had to completely replant following the January freeze.
GRAPES… By early June, we could see the first Thompson Seedless from the desert, but some growers there say that they are seeing only half the clusters in some.
ICEBERG… We are seeing very good supplies. In fact, county agriculture officials say that when the January freeze knocked out some
early fields, growers re-planted with extra acreage.
ORANGES… The California Navel season is quickly coming to an end. Just a small handful of packers are still in operation for this season.

Change of address or e-mail

Please contact Chef Costa at gcosta03@snet.net or call 860- 673-0515