For Culinary Teachers, Students, Chefs, Bakers, Caterers, Hobbyist, & Unemployed
How To Upgrade Your Trade & Culinary Skills (Thru This Book) It Might HelpBy Adolph (Steve) VolkAuthorHouse
Copyright © 2010 Adolph (Steve) Yolk
All right reserved.ISBN: 978-1-4490-9192-7Chapter One
The American Academy of Chefs Our mission is to promote education of culinarians. Their success is our future
For more years than I care to remember my goal has been to teach the basics in culinary art and food service. This includes the unemployed, high school dropout or unskilled people who have a desire to better their lives.
Thank you AAC! Joseph Amendola and Jon Greenwalt for sharing your knowledge in the culinary arts. And in memory to my food friend and fellow teaches, Alex Cline AAC., who has passed on.
Joseph Amendola AAC my Pastry Instructor at CIA, Conn. 1960
Jon Greenwalt AAC Capitol Chefs Assn. AAC Hall of Fame 1990
If you have interest in learning step by step of pulled@blowers sugar, recipes@equipment go to the book below Culinary Olympics cast $29.00 plus s/h thru Auther House 1-(888)-519-5121
Finally" I caught on and was able to pipe the (hot sugar) into an orange, apple, vase, with wilted flowers (I Tried} In another class with Boyle I blew out every swans tail, one of my student finish his swan, to his enjoyment over our trying, As we went back to the car, a strong N. Wind caned his swan five foot up over the car, (his anger) our enjoyment seeing the swan flying thru the air as he ran after it, shame on us, for we were laffing so hard (YES} With lots of (Prance} given time I was able to make the swan and a( pulled sugar rose.) Next training students. Only a few student could pulled the hot sugar over, so many times, blister and all (stayed with it)
80oz=10 parts sugar 48oz= 6 parts water 12oz 2 parts glucose > add in al 235 deg 8 drops, tartaric acid > add in at 280 deg. Stop at 305 degrees place in cold water pour onto slab table pull sugar 10 to 15 times till its glassy shiny, satin texture
WARNING its hot It can burn till you get use to pulling it
It was a great honor to have served by decorating cakes and sculpting ice for so many dignitaries as well as providing cakes and ice sculptures for dining halls, NCO clubs, officers clubs and at the Chateau in Alaska. The VIP's were many, from heads of government, foreign and US, religious dignitaries and Hollywood stars who entertained the GI's. It was during a fire power missile demonstration that I was asked to decorate the above cake and to be on the greeting staff.
Upon entering the officer's club greeting area, I had the privilege to shake hands with Pres. Kennedy, Vice Pres. Johnson and General Lemay. I stood next to Johnson for the next five hours. On this occasion we were ordered to guard the social events. We were in full dress uniform, along with the FBI
After completing my assignment at Mtchel Air Force base in Long island NY I was reassigned to the Headquarters Pentagon Washington DC. Under the command of general Curbs Lemay, upon arriving there I was asked if I would be interested in going with 85 other NCQ's to open the first Air Force Academy in Denver CO. Being at high altitude, food preparation would be different than at a Power altitude. Due to this I was sent to school in Chicago to (earn about the physics and chemistry of baking at a high altitude, This knowledge proved to be valuable to the Air Force food service program and of course to the cadets at the Air Academy at which I remained for two years.
This "walk-thru" wedding cake was most challenging. The bride wanted to be able to walk under her cake. If you are interested in doing one, two stainless pipes run through two 55 gallon barrels. Holding up the top of the cake is a 3/4 inch plywood board. The guests were flown fn from various parts of the country. The Italian dinner was the best I have ever eaten. Quite the wedding.
Back in 1950 when I was stationed at Miami International Airport, I was baking for the Officers Club and dining half. It was light duty with no more than 85 personnel. We were told this was to be a short assignment as the Korean war was looming. In addition to culinary detail there were other duties to perform too. It wasn't all fun and games. A short time later I was given an opportunity to train at the Fountain Bleu in Miami while still maintaining my base duties. While at the Fountain Bleu the Exec. chef and many of the other personnel were from Cuba. Everyday there was a banquet that required an ice carving. As a trainee I enjoyed this assignment and training. By doing this I learned the basics. That enabled me to teach the military dining hall supervisors to carve ice, who in return taught the chefs the basics.
While station in the 50s at Elmendorf air force base Alaska I was teaching a week before a holiday to the chefs & bakers to carve ice from the frozen ponds or lakes it was called fishice this was including array chefs r& bakers from Fort Richerson If 12 personal signup I would hold a class in cake decorating
Bride's Guide
MarNel Productions - Bridal Expo[SM] 6700 Freeport Blvd. Suite 202 Sacramento Ca 95822 916-392-5000 Toll Free 1-800-242-4461 Fax 916-392-5222 Website: afwpi.com
The longest running Bridal show in Sacramento.
The only 2-day bridal show in Sacramento - 18 hours to shop for your wedding.
Everything you could need: Gowns, Banquet Facilities. Photographers, Florists, Bakers, Gifts, Videographer, DJs, Musicians, Cosmetics, Diet Plans. Balloons, Travel Agents, Caterer's, Rental Supplies, Gown Preservation, Limousines, Tuxedos. Planning Guides, Financial Assistance, and more!
It's FREE, so bring as many people with you as you want, and you can come back as often as you wish.
It's all inside - from one end of the mall to the other. That's a quarter mile of exhibits! (each way)!!
It's easy! The exhibits are lined up, so you shop from one to the next, without winding your way through aisles.
Fashion shows at Macy's south, so you can see the gowns up close.
Live music! - Free samples!
You can register to win honeymoons or many outer prizers, donated by our exhibitors. Register at any mall entrance - or mail this form in today!
AfWPi is ...
The organisation that promotes and enhances the wedding industry through its benefits for members, its presence in the media and its dedication to professional development.
AFWPI Member benefits
Use of the AfWPi logo in literature and advertising and a Membership Certificate.
Your company listed art the AfWPi web site, which has 1,500 unique visitors a day, and ranks in the top ten for "wedding professionals", "honeymoon giveaways", and "bridal shawl" on most search engines (including Google, Yahoo, Excite, MSN & AUK}. With your listing you get a 20-word description, a link to your email and a link to your web site has long as you return the link to AfWPi).
Your company fisted Fn the AfWPi printed directory. The directories are given to brides at bridal and other trade shows in which the association participates. (We exhibited in 23 shows in 2003}. You also have the opportunity to advertise, have an extra Fisting or have an enhanced listing.
Monthly Mailing fist of brides who have requested a directory or assistance (so far in 2004 we have sent more than 5,000 brides' names to our members),
Referrals through our Wedding Hotline (a phone number that we advertise).
Vows Magazine yearly subscription for $10 (saving 2d}.
Discounts on the cost of a booth at bridal shows across the US. See our web site for a list of shows that offer a discount.
Droop rates on insurance and business services where available.
Discounted rates from our Associate Members: Modern Bride Connection (in 16 Markets, Perfect Wedding Guide in six markets, Wedding Guides, Wedding Sites & Services, other magazines in Boston, New Jersey, New York, Chicago, San Francisco, North Carolina, and more.
Free subscription to The Professional Connection, a quarterly newsletter with business tips, wedding industry trends and news about members.
Periodic updates from our President, Richard Market, including opportunities for working with the media, brides needing services, new member discounts and more.
Seminars, workshops, and an annual conference to promote education, help you stay in touch and learn more about today's business world.
Merchant Credit Card acceptance program - Rates as low as 1.64% (Visa & Mastercard).
We will assist you in locating additional suppliers and other information.
For mare information, call us at 1-800-242-4461 or visit our web site at http://afwpi.com
Alex and I both graduated 9/11/67 from UC Berkeley upon completion of two years training in Vocational Education with a life time credential for grades through 14.
greatest of gifts are family and friends.
Alex Cline was my supervisor at Canada College in Culinary Arise
The daughter, standing behind her father, does much of the work in tail bread. She seems to really enjoy her profession.
While visiting France in 1976, `I was informed about The above bake shop that made objects out of tail bread. It was very productive shipping out orders daily. The founder has since retired and his daughter took over. The bakery was located several miles from the Eiffel Tower.
Novelty Breast Bread Flour 10# Salt 2oz. Sugar 1 oz. Milk Powder 2oz. Yeast Dry 2oz. Warm Water 4# 8oz.
Total Weight l4# 15oz. Noodle Bread Bread Flour 5# Eggs (16) 1# 8oz. Salt 2oz. Veg. Oil 1oz. Water 1#
Total Weight 7# 11oz
Hard Roll Dough Bread Flour 5# Salt 2oz. Sugar 2oz. Veg. Shortening 2oz. Egg Whites 2oz. Warm Water 3# Yeast 2oz.
Total Weight 8# 11oz.
If you are planning on a first class location such as a strip mall, beware of the additional expenses in addition to rent. I did better in the basement of a very old store. More details about that in the following pages.
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Excerpted from For Culinary Teachers, Students, Chefs, Bakers, Caterers, Hobbyist, & Unemployedby Adolph (Steve) Volk Copyright © 2010 by Adolph (Steve) Yolk. Excerpted by permission.
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