Sharla Dickey Vocabulary 1
1) Aromatics: Includes most flavoring such as herbs,vegetables and spices. They are used to enhance the natural aroma and flavor of another food. They can be fresh or dried.
2) Batonnet: Is a type of cut used in cooking.
3) Bouquet garni: A fresh bundle of herbs used to introduce flavors and seasonings to stocks, sauces, stews, and soups.
4) Brigade system: The cook staff is called the brigade system. It is a well organized system in the kitchen so each member is assigned a task and everything that needs to get done, does.
5) Bruniose: Is a cut that produces a small cube. Dimensions are 3mmx3mmx3mm
6) Chiffonade: Is to finely slice leafy vegetables and herbs.
7) Demi-glace: A brown sauce is used to make demi-glace, which is a intermediary sauce used to create the small sauces of the espangnol( brown sauce) family.
8) Dice: Means to cut an item into cubes. Sizes can very small, medium, and large.
9) Entremetier: The chef of the soup and vegetable stations in the kitchen.
10) Garde-manger: The pantry chef. Cold food preparations are done by this chef such as salads, salad dressings, cold appetizers, and similar dishes.
11) Julienne: It is a matchstick shaped cut. It is prepared by useing the method for diceing.
12) Mire poix: It is a mixture of vegetables used as a base flavoring for stocks, soups, and sauces. Consists of 1/2 onion, 1/4 celery and 1/4 carrots.
13) Mise en Place: Is French and means everything in its place. You need to make sure all the ingridients and equiptment are there when you start a recipe and everything is put away on its proper place when you are done.
14) Paysanne: A classic vegetable cut for garnish. Make this cut by diceing but the final step turns the 1/2"x1/2" cube into slices 1/8" thick.
15) Court bouillon: Is not a stock but is made in a similar way, it does not call for bones. It is mostoften used for poaching and blanching, it can also be used as a broth or light sauce.
16) Remouillage: Is French for "rewetting". It is a stock that os made by reuseing the bones that were used to make a different stock.
17) Rondeau: It is a pot. It is shaped like a short sauce pot and is also called a brazier.
18) Roux: It is a flour and butter mixture that is used as a thickening agent for soups and sauces. There are 3 kinds of roux white, blonde and brown.
19) Sachet d'epices: It is a bunch of driend herbs(parsley, thyme,bay leaves) wrapped in cheesecloth and tied. It is used to flavor stocks, soups and sauces.
Vocabulary 2
1) Sauce: A sauce is a liquid or a semi solid food that accompanies a dish to add flavor and visual appeal. It should be appropriate in flaveor, texture and apperance and should never overwhelm a dish.
2) Mother sauce: Espangnole, veloute, bechamel, hollandaise and tomato sauce are the 5 mother sauces. These sauces are the basic sauces that most all other sauces are made.
3) Derivative sauce: A sauce that is made useing a mother sauce to start then adding another ingrediant.
4) Compound sauce: Is a sauce that is made by combining two different sauces.
5) Grand sauce: It is another name for mother sauce.
6) Bechamel: A mother sauce that uses milk and a white roux.
7) Hollindaise: A mother sauce that is an emulsion of butter and egg yolks, it has a light yellow color.
8) Espagnole: A mother sauce that uses brown stock, a brown roux and mire poix, it is a dark brown color.
9) Veloute: A mother sauce that uses a white stock, onion, and a blonde roux, its whiteish in color.
10) Mayonnaise: It is a sauce that is a stable emulsion of egg yolks and oil, it is a light cream color.
11) Beurre manie: Is a uncooked flour and butter dough that is used to thicken sauces and soups.
12) Roux: It is a cooked flour and butter mixture that is used to thicken sauces and soups. The 3 types are white, blonde and brown.
13) Liason: It is a non starch thickening agent.
14) Slurry: It is a mixture of cornctarch and water that is used as a thickener in sauces and soups.
15) Tomato concassee: A tomato that has been peeled, seeded and chopped up.
16) Clarified butter: It is butter that is slowly heated so that the milk solids seperate out and just the oil is saved. It has a very long shelf life.
Vocabulary 3
1)Garnish-Is an item that is used to make a dish more visualy appealing.
2)Cream soup- Are thick soups that are usualy thickend with a starch and a roux, pureed and then cream is added for richness and flavor.
3)Puree soup-A thick soup usualy made from a starchy vegetable cooked in a liquid and then pureed.
4)Chowder- Is a hearty soup that has large chunks of the main ingredient and usualy potatos, they usualy contain cream and are not pureed.
5)Bisque- A shellfish soup classicaly thickend with rice and used crustacean shells for flavor.
6)Potage-It is a stew that usualy contains meat or fish and usualy has grains, herbs and vegetables.
7)Garbure-It is a thick soup of bacon and vegetables.
8)Alumette- It a cut similar to a julienne cut it is match stick shaped(6mmx6mmx70mm)
9)Batonnet-Also a match stick shaped cut but with different dimensions 1/4" x 1/4" x 2"
10)Julienne-Also a match stick shaped cut its dimensions are 3mmx3mmx70mm
11)Paysanne- It is a classic vegetable cut used for garnishes, it is a very thin 1/2"cube. its dimensions are 1/2"x1/2"x1/8".
12)tourner-It is a football shaped cut with seven equal sides and blunt ends. It can be different sizes and is hard to master.
1) Aromatics: Includes most flavoring such as herbs,vegetables and spices. They are used to enhance the natural aroma and flavor of another food. They can be fresh or dried.
2) Batonnet: Is a type of cut used in cooking.
3) Bouquet garni: A fresh bundle of herbs used to introduce flavors and seasonings to stocks, sauces, stews, and soups.
4) Brigade system: The cook staff is called the brigade system. It is a well organized system in the kitchen so each member is assigned a task and everything that needs to get done, does.
5) Bruniose: Is a cut that produces a small cube. Dimensions are 3mmx3mmx3mm
6) Chiffonade: Is to finely slice leafy vegetables and herbs.
7) Demi-glace: A brown sauce is used to make demi-glace, which is a intermediary sauce used to create the small sauces of the espangnol( brown sauce) family.
8) Dice: Means to cut an item into cubes. Sizes can very small, medium, and large.
9) Entremetier: The chef of the soup and vegetable stations in the kitchen.
10) Garde-manger: The pantry chef. Cold food preparations are done by this chef such as salads, salad dressings, cold appetizers, and similar dishes.
11) Julienne: It is a matchstick shaped cut. It is prepared by useing the method for diceing.
12) Mire poix: It is a mixture of vegetables used as a base flavoring for stocks, soups, and sauces. Consists of 1/2 onion, 1/4 celery and 1/4 carrots.
13) Mise en Place: Is French and means everything in its place. You need to make sure all the ingridients and equiptment are there when you start a recipe and everything is put away on its proper place when you are done.
14) Paysanne: A classic vegetable cut for garnish. Make this cut by diceing but the final step turns the 1/2"x1/2" cube into slices 1/8" thick.
15) Court bouillon: Is not a stock but is made in a similar way, it does not call for bones. It is mostoften used for poaching and blanching, it can also be used as a broth or light sauce.
16) Remouillage: Is French for "rewetting". It is a stock that os made by reuseing the bones that were used to make a different stock.
17) Rondeau: It is a pot. It is shaped like a short sauce pot and is also called a brazier.
18) Roux: It is a flour and butter mixture that is used as a thickening agent for soups and sauces. There are 3 kinds of roux white, blonde and brown.
19) Sachet d'epices: It is a bunch of driend herbs(parsley, thyme,bay leaves) wrapped in cheesecloth and tied. It is used to flavor stocks, soups and sauces.
Vocabulary 2
1) Sauce: A sauce is a liquid or a semi solid food that accompanies a dish to add flavor and visual appeal. It should be appropriate in flaveor, texture and apperance and should never overwhelm a dish.
2) Mother sauce: Espangnole, veloute, bechamel, hollandaise and tomato sauce are the 5 mother sauces. These sauces are the basic sauces that most all other sauces are made.
3) Derivative sauce: A sauce that is made useing a mother sauce to start then adding another ingrediant.
4) Compound sauce: Is a sauce that is made by combining two different sauces.
5) Grand sauce: It is another name for mother sauce.
6) Bechamel: A mother sauce that uses milk and a white roux.
7) Hollindaise: A mother sauce that is an emulsion of butter and egg yolks, it has a light yellow color.
8) Espagnole: A mother sauce that uses brown stock, a brown roux and mire poix, it is a dark brown color.
9) Veloute: A mother sauce that uses a white stock, onion, and a blonde roux, its whiteish in color.
10) Mayonnaise: It is a sauce that is a stable emulsion of egg yolks and oil, it is a light cream color.
11) Beurre manie: Is a uncooked flour and butter dough that is used to thicken sauces and soups.
12) Roux: It is a cooked flour and butter mixture that is used to thicken sauces and soups. The 3 types are white, blonde and brown.
13) Liason: It is a non starch thickening agent.
14) Slurry: It is a mixture of cornctarch and water that is used as a thickener in sauces and soups.
15) Tomato concassee: A tomato that has been peeled, seeded and chopped up.
16) Clarified butter: It is butter that is slowly heated so that the milk solids seperate out and just the oil is saved. It has a very long shelf life.
Vocabulary 3
1)Garnish-Is an item that is used to make a dish more visualy appealing.
2)Cream soup- Are thick soups that are usualy thickend with a starch and a roux, pureed and then cream is added for richness and flavor.
3)Puree soup-A thick soup usualy made from a starchy vegetable cooked in a liquid and then pureed.
4)Chowder- Is a hearty soup that has large chunks of the main ingredient and usualy potatos, they usualy contain cream and are not pureed.
5)Bisque- A shellfish soup classicaly thickend with rice and used crustacean shells for flavor.
6)Potage-It is a stew that usualy contains meat or fish and usualy has grains, herbs and vegetables.
7)Garbure-It is a thick soup of bacon and vegetables.
8)Alumette- It a cut similar to a julienne cut it is match stick shaped(6mmx6mmx70mm)
9)Batonnet-Also a match stick shaped cut but with different dimensions 1/4" x 1/4" x 2"
10)Julienne-Also a match stick shaped cut its dimensions are 3mmx3mmx70mm
11)Paysanne- It is a classic vegetable cut used for garnishes, it is a very thin 1/2"cube. its dimensions are 1/2"x1/2"x1/8".
12)tourner-It is a football shaped cut with seven equal sides and blunt ends. It can be different sizes and is hard to master.
Vocabulary 4
1)Albumen- It is the clear part of the egg that surrounds the yolk and is called the egg white.
2)Lecithin- Is a protein that is found in egg yolks that is used as an emulsifier.
3)Chalazae cords- It is the portion of the egg white that secures the yolk in place.
4)Pasteurization- It is a method of deystroying harmful bactieria in food, by holding a food at a certian temp for a certian amount of time.
5)Shirred Eggs- It is a baked egg, when prepared the are usualy in a individual baking dish topped with cheese, herbs or a sause on top of ham, bread, etc. The whites should be cooked firm while the yolks are creamy.
6)Quiche-It is an egg custard baked with filling in a crust. It can be made with many different kinds of fillings and is a good way to use up leftovers that are still fresh.
7)Omelet- They begin as scrambled eggs usualy made as an individual serving useing 2-3 eggs then it is cooked and folded around many diffrent types of filling. There are a few different types such as an American omlet it is browned and the seam is on the side, a French omlet that is not browned and the seam is on the bottom and a frittata that is an open faced omlet with a spanish/italian heritage.
8)Frittata- It is an open faced omlet with a spanish/italian heritage. The ingredients are cooked directly in the eggs in a pan then put in an oven or salamander to finish cooking the top. The ingredients should be cooked before hand.
9)Basted eggs- They are cooked like sunny side up eggs but with either hot butter ladled over the top or hot water put directly into the pan and then covered so that the steam cookes the top of the egg.
10)Poaching- Is a moist heat form of cooking used for foods that do not need a long time to cook. The food is placed into simmering water(160-180 degrees) and aloud to cook for a short time then removed.
11)Crepes- It is a type of very thin unleavend pancake made from an egg batter, it is served with a variety of fillings from sweet to savory and mainly eaten as breakfast.
12)Blintzes- It is a type of crepe that is cooked on one side with cheese and browned with butter. They can be served with sour cream or fruit preserves.
1)Albumen- It is the clear part of the egg that surrounds the yolk and is called the egg white.
2)Lecithin- Is a protein that is found in egg yolks that is used as an emulsifier.
3)Chalazae cords- It is the portion of the egg white that secures the yolk in place.
4)Pasteurization- It is a method of deystroying harmful bactieria in food, by holding a food at a certian temp for a certian amount of time.
5)Shirred Eggs- It is a baked egg, when prepared the are usualy in a individual baking dish topped with cheese, herbs or a sause on top of ham, bread, etc. The whites should be cooked firm while the yolks are creamy.
6)Quiche-It is an egg custard baked with filling in a crust. It can be made with many different kinds of fillings and is a good way to use up leftovers that are still fresh.
7)Omelet- They begin as scrambled eggs usualy made as an individual serving useing 2-3 eggs then it is cooked and folded around many diffrent types of filling. There are a few different types such as an American omlet it is browned and the seam is on the side, a French omlet that is not browned and the seam is on the bottom and a frittata that is an open faced omlet with a spanish/italian heritage.
8)Frittata- It is an open faced omlet with a spanish/italian heritage. The ingredients are cooked directly in the eggs in a pan then put in an oven or salamander to finish cooking the top. The ingredients should be cooked before hand.
9)Basted eggs- They are cooked like sunny side up eggs but with either hot butter ladled over the top or hot water put directly into the pan and then covered so that the steam cookes the top of the egg.
10)Poaching- Is a moist heat form of cooking used for foods that do not need a long time to cook. The food is placed into simmering water(160-180 degrees) and aloud to cook for a short time then removed.
11)Crepes- It is a type of very thin unleavend pancake made from an egg batter, it is served with a variety of fillings from sweet to savory and mainly eaten as breakfast.
12)Blintzes- It is a type of crepe that is cooked on one side with cheese and browned with butter. They can be served with sour cream or fruit preserves.
Vocabulary 5
Sharla Dickey
week 5
vocab 5
1. Au Jus- Is a thin flavorful liquid that is made by reducing and straining the liquid in
which the main food was cooked. It is usualy served in a pool underneith the main food or on
the side used for dipping.
2. Clear Soups- Is a catagory of soup that are broth based, usually a clear consumme with a garnish such as veggies
or noodles, they are not thickend and are easy to reheat.
3. Consommé- Is a broth that is refined or clarified to remove impurities, it is served as a clear
soup.
4. Cream soups-It is a thick soup that is thickend with starch and pureed then finished with
heavy cream to add richness and flavor.
5. Deglaze- Is to dissolve the cooked food that is left in a pan by adding water and heating,
it is usually used to flavor stocks and sauces.
6. Emulsion-Is the process of mixing two unmixable liquids, it is usually temporary.
7. Bisque- it is a soup that is classicaly made from shellfish that uses rice as a thickening agent
8. Glace de viande- Is a suace that is made from brown stock reduced until it is a dark chocolate
brown color and very syrupy, it should be glossy.
9. Hollandaise- Is one of the 5 mother sauces, it is an emulsion sauce made from a reduction, egg yolks and clarified butter.
10. Broth- Is a thin sauce that is made by refining stock, it is used as a base for soups and sauces.
11. Jus lie'- It is a brown sause that is thickend with cornstarch and is usualy used like a
demi-glace.
12. Liaison- It is a thickening agent made of egg yolks and heavy cream.
13. Monter au beurre- It is a way of finishing a sauce by swirling in butter to give it a nice
shiney finish, flavor, and richness.
14. Pureed Soup-It is a thick soup usualy made from starchy vegetables that is thickend by
pureeing the ingredients after they have been cooked in a liquid, no other thickening agent is
used.
15. Reduction- Means to cook a liquid until it reduces its volume by evaporation.
16. Sauce Béchamel- Is one of the 5 mother sauces and is made from milk and seasonings, it is thickend with a white roux.
17. Sauce Espagnole- Is one of the 5 mother sauces that is made from a brown stock, mire poix and tomatoes and
thickend with a roux.
18. Tomato Sauce- It is one of the 5 mother sauces made from tomatoes and was traditionaly thickend with
a roux but not so much now a days.
19. Velouté- It is one of the 5 mother sauces, it is made from a white stock and thickend with a white roux.
20. Thick Soups- Are a catagory of soups that include the pureed soups and cream soups.
Sharla Dickey
week 5
vocab 5
1. Au Jus- Is a thin flavorful liquid that is made by reducing and straining the liquid in
which the main food was cooked. It is usualy served in a pool underneith the main food or on
the side used for dipping.
2. Clear Soups- Is a catagory of soup that are broth based, usually a clear consumme with a garnish such as veggies
or noodles, they are not thickend and are easy to reheat.
3. Consommé- Is a broth that is refined or clarified to remove impurities, it is served as a clear
soup.
4. Cream soups-It is a thick soup that is thickend with starch and pureed then finished with
heavy cream to add richness and flavor.
5. Deglaze- Is to dissolve the cooked food that is left in a pan by adding water and heating,
it is usually used to flavor stocks and sauces.
6. Emulsion-Is the process of mixing two unmixable liquids, it is usually temporary.
7. Bisque- it is a soup that is classicaly made from shellfish that uses rice as a thickening agent
8. Glace de viande- Is a suace that is made from brown stock reduced until it is a dark chocolate
brown color and very syrupy, it should be glossy.
9. Hollandaise- Is one of the 5 mother sauces, it is an emulsion sauce made from a reduction, egg yolks and clarified butter.
10. Broth- Is a thin sauce that is made by refining stock, it is used as a base for soups and sauces.
11. Jus lie'- It is a brown sause that is thickend with cornstarch and is usualy used like a
demi-glace.
12. Liaison- It is a thickening agent made of egg yolks and heavy cream.
13. Monter au beurre- It is a way of finishing a sauce by swirling in butter to give it a nice
shiney finish, flavor, and richness.
14. Pureed Soup-It is a thick soup usualy made from starchy vegetables that is thickend by
pureeing the ingredients after they have been cooked in a liquid, no other thickening agent is
used.
15. Reduction- Means to cook a liquid until it reduces its volume by evaporation.
16. Sauce Béchamel- Is one of the 5 mother sauces and is made from milk and seasonings, it is thickend with a white roux.
17. Sauce Espagnole- Is one of the 5 mother sauces that is made from a brown stock, mire poix and tomatoes and
thickend with a roux.
18. Tomato Sauce- It is one of the 5 mother sauces made from tomatoes and was traditionaly thickend with
a roux but not so much now a days.
19. Velouté- It is one of the 5 mother sauces, it is made from a white stock and thickend with a white roux.
20. Thick Soups- Are a catagory of soups that include the pureed soups and cream soups.
Vocabulary 6
- Waxy Potato-They have low starch and high sugar contents, they are best boiled.
- Mealy Potato- They have low sugar and high starch contents they are good for baking.
- New Potato- They are waxy potatoes with thin skin, they are immature and harvested before the starch develops.
- Risotto- It is a classic rice dish from Italy. The rice is sautéed in fat the liquid is added and simmered until creamy. The grains retain their texture.
- Spätzle- It is a noodle that is thought to have originated in Germany. The dough is pushed through a strainer, or something similar, into boiling water until cooked.
- Gnocchi- It is a type of dumpling that is usually shaped like a pillow, the dough can be easily overworked.
- Pommes Anna- It is thinly sliced potato in several spiral layers with clarified butter and baked until brown then cut into wedges.
- Pommes Rösti- Potato that is grated then pan fried until golden on both sides in a circular pan then cut into wedges.
- Lyonnaise Potatoes- Potatoes and onions that are sliced and sautéed separately then added together.
- Grits- They are made from ground corn and usually served at breakfast.
- Hominy- It is dried corn that has been soaked in lye or hydrated lime.
- Wild Rice- Though it is called rice it is actually a seed from a reed like aquatic plant, it has a more chewy texture.
- Bulgur- It is a wheat berry that has had the bran removed; steam cooked then dried and ground up.
- Couscous-It is made by removing the bran and the germ from durum wheat berries, then steaming and pressing into pellets then dried.
- Barley- It is one of the oldest gains that have been eaten by humans and is used to make beer. It is very hardy and can be grown all over the world.
- Buckwheat- It is not a grain but a fruit from a plant that is related to the rhubarb. A whole kernel is called a groat.
- Millet- It is a high protein cereal grain that has a bland, nutty flavor and is whitish on color.
- Quinoa- It is common in South America and is referred to a mother grain, though it is not actually a grain but a seed.
Vocabulary 7
- Conduction- the movements of heat from a hot surface to a food by direct contact, as when you place a piece of meat in a hot skillet.
- Convection- methods of heating food were heat is being moved around the food like in a convection oven hot air circulates around and cooks the food.
- Radiation- a method of heating food were energy is transferred by waves of heat or light striking the food. The two kinds are microwave and infrared.
- Coagulation- the proper term for the cooking of proteins. When liquid become solid.
- Gelatinization- the proper term for cooking carbs. When they heat up they begin to absorb water which causes them to swell and thicken.
- Caramelization- the proper term for cooking sugars. It is what causes food to turn brown and can only be achieved at high temps that is why boiling can never turn food brown.
- Dry-Heat Cooking Method- It is a way of cooking food at a high heat without using liquid but using air or fat such as grilling, sautéing, deep frying and roasting.
- Moist-Heat Cooking Method- a way of cooking food using liquid or steam such as boiling, poaching, and steaming.
- Broiling- Cooking food at high temps where the heat source is coming from the top.
- Grilling- A dry heat cooking method where the heat is radiated from a heat source below the cooking surface.
- Poeleing- means to pan fry a food.
- Sautéing- A dry heat method used to cook food by conducting heat to the food thru a small amount of fat.
Interview of Betsy Rodgers: Owner of Ovens to Betsy
A personal in Home Chef
By Sharla Dickey
Class: Concepts and Theories Of Culinary Techniques
Instructor: Chef Jefe Birkner
11/18/2020
I decided to interview Betsy Rodgers after a lot of thinking about what I actually want to do when “I grow up” and research. She is on a culinary road that I would very much love to travel. Betsy decided to become a chef at a very early age, much like myself. Watching her mother in the kitchen nurtured that growing talent by learning recipes and techniques that would help her all throughout her life and give her wonderful memories to draw from. The thrill of watching others enjoy her home cooked creations was a great motivation to start her own business called Ovens to Betsy. She also offers cooking lessons specialized to her clients own specifications.
I have personally thought about this type of culinary career for a long time. To find someone who is doing exactly what I have always wanted to do is amazing. It is exciting to be able to learn the in and outs of this road in culinary.
Betsy has had many years of cooking experience under her belt, from working on a yacht for a week long charter thru the San Juan Islands as a personal chef to serving as a food stylist for Alaska Smokehouses online and catalogs. Betsy has 25 years of self-taught culinary skills. Her formal training includes “boot camp” at the Culinary Institute of America for one week, classes at the Le Cordon Bleu School of Culinary in Ottawa, and several cooking series with Bon Vivant cooking school in Seattle. Betsy is also a graduate of Culinary Business Academy in Phoenix.
As a personal chef Betsy goes into the homes of her clients, bringing her own equipment and cooks up to 2 weeks’ worth of meals that she packages and freezes so they can be eaten by the client as needed. All of her menus are coordinated specifically for her clients based on an interview she sets to determine what they like and what their dietary needs are. Betsy specializes in big bold flavors and she is influenced by Asian, Greek, Indian, and Southwestern cuisine just to name a few. Making her food from scratch is what she prides herself on, including her own spice blends she creates for richer and more authentic flavors. She caters parties and special events, when they are large events she has colleagues she calls to help her as she may need. Betsy also offers cooking lessons where she goes into her clients homes and shows them how to cook with their own equipment. I believe that a personalized in home class is genius because not everyone has the fancy equipment that you see on TV, or in schools. So having someone come in, break it down for you and show you what you may be able to use instead is great. I would love to be able to do that someday as well.
In conclusion I believe that Ovens to Betsy is a wonderful business. Betsy gets to make a living doing what she loves. What more could you ask for? I hope to be able to spend some more time with her to learn even more about her business and how I can apply it to my life and my goals as a culinary student. Owning my own business that is on such a personal level with clients and seeing up close how well people enjoy my cooking creations would be a dream come true.
A personal in Home Chef
By Sharla Dickey
Class: Concepts and Theories Of Culinary Techniques
Instructor: Chef Jefe Birkner
11/18/2020
I decided to interview Betsy Rodgers after a lot of thinking about what I actually want to do when “I grow up” and research. She is on a culinary road that I would very much love to travel. Betsy decided to become a chef at a very early age, much like myself. Watching her mother in the kitchen nurtured that growing talent by learning recipes and techniques that would help her all throughout her life and give her wonderful memories to draw from. The thrill of watching others enjoy her home cooked creations was a great motivation to start her own business called Ovens to Betsy. She also offers cooking lessons specialized to her clients own specifications.
I have personally thought about this type of culinary career for a long time. To find someone who is doing exactly what I have always wanted to do is amazing. It is exciting to be able to learn the in and outs of this road in culinary.
Betsy has had many years of cooking experience under her belt, from working on a yacht for a week long charter thru the San Juan Islands as a personal chef to serving as a food stylist for Alaska Smokehouses online and catalogs. Betsy has 25 years of self-taught culinary skills. Her formal training includes “boot camp” at the Culinary Institute of America for one week, classes at the Le Cordon Bleu School of Culinary in Ottawa, and several cooking series with Bon Vivant cooking school in Seattle. Betsy is also a graduate of Culinary Business Academy in Phoenix.
As a personal chef Betsy goes into the homes of her clients, bringing her own equipment and cooks up to 2 weeks’ worth of meals that she packages and freezes so they can be eaten by the client as needed. All of her menus are coordinated specifically for her clients based on an interview she sets to determine what they like and what their dietary needs are. Betsy specializes in big bold flavors and she is influenced by Asian, Greek, Indian, and Southwestern cuisine just to name a few. Making her food from scratch is what she prides herself on, including her own spice blends she creates for richer and more authentic flavors. She caters parties and special events, when they are large events she has colleagues she calls to help her as she may need. Betsy also offers cooking lessons where she goes into her clients homes and shows them how to cook with their own equipment. I believe that a personalized in home class is genius because not everyone has the fancy equipment that you see on TV, or in schools. So having someone come in, break it down for you and show you what you may be able to use instead is great. I would love to be able to do that someday as well.
In conclusion I believe that Ovens to Betsy is a wonderful business. Betsy gets to make a living doing what she loves. What more could you ask for? I hope to be able to spend some more time with her to learn even more about her business and how I can apply it to my life and my goals as a culinary student. Owning my own business that is on such a personal level with clients and seeing up close how well people enjoy my cooking creations would be a dream come true.
