"Sous Vibe"

"Sous Vibe" (pronounced soo veed), which means “under vacuum” in French. I watched CW4 Travis Smith use this technique at the 34th. Culinary Competition in Ft. Lee. Other well known Chefs such as Thomas Keller, Joël Robuchonand and Charlie Trotter, also have been perfecting this technique in their high-profile restaurants. Sous Vibe was not born yesterday. It was first originated in 1974 in France by Chef George Pralus. He experimented with sealing foie gras in plastic and cooking it slowly. Watch this video and also check out the below link:



Now check out this link:
http://www.todaysdietitian.com/newarchives/june2006pg40.shtml

New England Culinary Institute

Are you interested in going to a culinary school? Then why not think about going to New England Culinary Institute in Vermont. If you are thinking, why am I trying to sell the New England Culinary Institute to you? Well, because I am an Alumnus, I graduated from New England Culinary Institute in 2000.

NECI has been business for over 27 years and with a student to teacher ratio of 10:1 you're bound to get personal attention you need to exceed in the culinary field. I learned so much real life working experience because of NECI. And because of the education that I received from NECI I was able obtain a Associate degree and I gain a ton of life experience after that. It has been a life change since I have graduated from NECI. So far after graduating I have obtain:

3 Gold, 5 Silver, and 6 Bronze medals from the American Culinary Federation
1 Gold and 3 Silver Medals from the ARMY in the Korea Culinary Arts Competition
I got the opportunity to train with the Best ARMY Chefs on the United States Culinary Arts Team (USACAT) in 2008. The same team that placed 2nd overall at the Culinary Olympics in ERFURT, GERMANY (Oct. 27, 2008). I also had a wonderful opportunity to work for the Four Seasons Hotel in NYC 2000-2003, Four Seasons Hotel in Austin, TX 2003-2006

So, if you are looking to go to a culinary school, you really should check out the New England Culinary Institute, tell them I sent you.

The Team to Beat!

This years 2009 Ft. Lee Individual Competitors. We should have started our own team this year.

ACF Bronze

My Bronze Medal (Judged by the American Culinary Federation) winning pastries, I was hoping for Gold, but we cant have everything.

The 34th Culinary Competition in Ft. Lee, VA was canceled today, because of snow. My hat tells it all.