Like Water for Choclate uses Magical Realism to capture the transformative qualities of everyday food and drink into something more. Also consider reading (and enjoying) Joanne Harris' amazing Chocolat.
Today the venerated University of Birmingham in Great Britain announced the creation of a new miracle surface that should greatly aid the concerned chef.
Led by Surface Engineering Professor Hanshan Dong, the design team there has created an innovative stainless steel that is antibacterial – that’s right: a metal kitchen surface that actually kills germs!
By blending silver or copper into steel the researchers found the resulting product not only kills bacteria but is also hard enough to stand up to the wear and tear of professional level clean.
For those who wish to have an in-depth understanding of the process, entitled Active Screen Plasma (ASP), silver or copper is introduced into the liquid stainless steel along with nitrogen and carbon. The silver acts as a bacteria killing agent and the combination of nitrogen and carbon produce the increased durability.
It is the hope of Dr. Dong and his staff that the new metal will soon appear not only in professional kitchens, but also in hospitals, making the world a safer place for us all.
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
Although the Aztecs and Incas of the Americas had cultivated tomatoes since 700 C.E., their acceptance in Europe took centuries longer.
First discovered by the Spanish Conquistador Hernan Cortez in 1521 as he smashed the Aztec capitol of Tenochtitlan (later renamed Mexico City) into submission, it took another century for the tomato to appear in coastal Spain.
At first this culinary treasure from the New World was rejected by Europe’s chefs as it was erroneously associated with the dreaded mandrake and nightshade plants. Both plants were considered favorites of witches and poisoners. Ouch!
But sometimes beauty wins out as it did in this case. A bright red, orange and green, tomatoes became a sought after accent for the centerpiecesof the French aristocrats. But only for décor, not as part of la cuisine noble.
But there are always those, both rich and poor, who make their own decisions whether political or culinary. In the southern French region of Provence, country chefs and cooks slowly discovered from the Spanish and Italians how exquisite the tomato actually tasted. And no one died!
Searching for a sauce name, these regional chefs remembered that the tomato seeds had arrived from the Americas via boat so it seemed appropriate to title the new creation a “mainara sauce” from the Italian language meaning “of the sea”.
Meanwhile in Paris there was an amazing man, a true gentleman of the Enlightment Era – the American Thomas Jefferson.
A true renaissance man whose interested seemed to have no bounds, he was fascinated by all matters culinary and agricultural.
We know that on returning to his newly born nation, he grew tomatoes at his much loved Monticello estate. His beloved daughter, Martha Jefferson Randolph, included many tomato recipes in her personal cookbook, including the soup recipe listed below. Sadly at the same time, disorder and terror gripped France as a violent class war tore through the nation.
As blood began run in the streets of Paris until it was a torrent, the new ruling class now wore red "Phrygian" liberty caps as a symbol of their loyalty to change, violent or otherwise.
France’s skilled professional chefs, who once worked largely for the nobility, were at this time seeking not only new employment, but also how to keep their heads while others were losing their's. What better way to appear patriotic then to echo the revolution’s favorite red color in cuisine?
And what was redder than a fresh red tomato! Soon the tomato was the darling of Paris chefs– saving many a sauce and an equal number of talented chefs! And the rest, as they say, is culinary history. Bon appetit!
Jefferson’s Truly Revolutionary French Tomato Soup
2 tablespoons minced parsley Salt and pepper to taste 1 or 2 tablespoons sugar
4 tablespoons plain yogurt
Sauté onion and celery in olive oil in a Dutch oven over medium heat. When onion is translucent, add the tomatoes, broth, oregano, basil, and cayenne. Bring to a boil, then simmer on low heat for 10 minutes.
Transfer half of the soup to the blender, add the roasted garlic, and purée until fairly smooth. If you'd like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if too acidic, add sugar. Serve with a tablespoon of yogurt stirred into each bowl.
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
But dearest to the French (and all those who love all matters French) are the magnificent fireworks launched over the iconic Eiffel Tower. The 2011 display theme is “From Broadway to Paris”.
But in all fairness, perhaps that theme is backward because one of the greatest musicals ever written was France’s gift to Broadway (and the world): Les Miserables. And no other musical better presents the need for freedom that is the essence of Bastille Day (and the essential heart of the hospitality industry).
Based on a book written byVictor Hugo, the novel Les Miserables follows the life of Jean Valjean, who is imprisoned for 19 years at hard labor for stealing only a loaf of bread for his sister’s starving son.
Though stealing food is a crime, the insensitive nature of society to hunger and the excessive sentence establishes the two major themes that run throughout the novel, the musical and French history – the parallel values of human justice and inclusive cuisine.
Justice, understanding and compassion are granted or withheld by the various members of the world that Valjean passes through, including a kind country bishop who feeds and then lies to protect him to the hate-blinded and eternally unforgiving Inspector Javert.
Equally threaded throughout this legendary story is role of cuisine in both a true and false understanding of hospitality.
From the stolen bread to the final wedding feast of Valjean’s beloved wardCosetta, Hugo serves up one food metaphor after another in his novel, holding as it were, a mirror up to the true and false moral appetites of mankind.
Especially memorable is the false and totally disgraceful innkeeperThenardier, who only seeks to exploit every guest, and the honorable Marius who mourns his murdered friends, who supported revolutionary change, among the empty chairs and tables of their favorite student cafe.
The final feast of meaning that both Hugo and the musical share is that freedom and hospitality are eternally intertwined because each requires a respect for every individualmet and served.
What better and truer theme could there be for Bastille Day, France's Fête National, surrounded by many of the world's greatest hotels and restaurants, open to all and encouraging everyone everywhere to enjoy life, freedom and honor all others in the true and universal spirit of hospitality.
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
The Institut’s esteemed instructors, ChefsPasquale Vari andJean-Louis Themis, and 24 of their talented students worked together for many weeks to also prepare a menu customized to accommodate the lifestyle of a unique celebrity couple, just started married life together, without any servants.
Working side by side with this skilled staff, the Prince and Princess helped create this delightful menu crafted with a wealth of wonderful “Quebecois” ingredients:
Delightful, no? Wish you could have joined in the tasting?
Well, have no fear – you can, if when visiting Quebec, you call the Institut de Tourisme et d’Hotellerie (514-282-5161) and request luncheon or dinner reservations at the Center’s demonstration restaurant.
The cost is more than reasonable, $55-$90 with wine pairings, depending on the seating time chosen.
Any chef would agree that’s more than fair and you will, of course, also be supporting one of North America’s great culinary schools – all with an amazing glass of great Canadian wine in your hand. Bon Appetit!
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
Grantedpermission to film only one day before the famed competition began, the MOF directors demanded that the filmmakers follow very strict guidelines: no camera booms, radio mics, lights or other equipment could be used.
In addition, each day’s filming was conditional. Yet after the first day, the chefs amass approved their return because they recognized that, like themselves, these filmmakers were masters of their media.
For three days Hegedus and Pennebaker filmed the intensity and stunning talents of the competing chefs. But their camera recorded far more then spun sugar and curving chocolate. It captures the strength and courage that great creativity requires.
This remarkable film, which anyone who loves food should see, is a treasury of truth about the meaning of vocation, so passionate it becomes, dispute stress and effort, joy and truth itself… a truth that the filmmakers described as “like ice, like fire.”
Every scene seen in Kings of Pastry is genuine, full of those real moments of icy concentration and burning conmittment that those, who have also labored for love of expression, know are so seldom seen beyond the kitchen.
You will cry and you will cheer thefinal ribboned collar awarded and understand why, as only one who loved the profession can, the justice of the Judges' decision.
Bravo, Bravo, Bravo!!!
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
Thursday, July 21, 2011 at 3:36PM 
