MEET CHEF SMITH-RANSOME

Chef Smith-Ransome knows better than anyone how hard it is to rise to the top in the culinary field and it didn’t come any harder than the way she came up. Through every adversity life could throw at her, she overcame it and pushed herself to excel. Don’t try to sell her a sob story about not having homework done because of the long hours you have been working…she did it with a baby on her hip, selling cakes which she delivered in her Vega station wagon to support herself. Don’t sight a difficult upbringing as the cause for your rebellious attitude. Chef Smith-Ransom left home at a very early age and against all odds and through great sacrifice and dedication, she rose to the top of her profession and now, because of her love of teaching, she has come here to our school to inspire, to encourage, to challenge us all.

Aside from teaching classes here, she is currently working on a six part series that will air on WQED about the mysteries of cooking. She is assisting Mr. Zappone with the online classes at AiP and has worked on curriculum development. She is currently working as an SME, Subject Matter Expert and as a Facilitator. She is chairperson of the faculty for the entire school and working on her masters in Education and Curriculum (with a 4.0, I might add!) and that’s just to name a few. Most of the students know her from the Girl Scout Cookie competition that she heads up every year. But did you know that she also was named Educator of the Year 2004/2005 and given the President’s Achievement Award 2004 by the ACF, PC? Or that she was involved in the U.S. Navy’s Adopt-A-Ship program where she provided training sessions on nutrition and American regional cuisine for 120 culinary specials on a navy ship? How cool is that? She also in her “spare” time loves to do various crafts, crochet and work in her vegetable garden. She is not one to sit still. She loves to be constantly busy.

We have all heard her mantra over and over “Get it in your portfolio”. We all give out a collective groan as we agonize over the task of stuffing shoe boxes full of pictures and certificates and trying to locate any remnant of accomplishments long forgotten or eaten. But, oh the day will come, trust me on this, when you go for that big job interview after you’ve toiled your way through the ranks and you pull out this collection of your achievements, this snapshot of your successes full of the memories of your short stay here at AiP and then the long overdue appreciation of Chef Smith-Ransom’s nagging and prodding will hit you like a ton of bricks.

So align yourself in Chef Ransome-Smith’s path, seek out her advice and learn from her vast knowledge and experience. Let her be your role model for your success.

Here are her 2 cake recipes from her Vega Station wagon days!

Chef Odette’s Cheese Cake

(Yield: 1-10” cake)

Ingredients:

Filling

2 lbs. Cream Cheese, room temperature

1 cup Sugar

4 ea Eggs

1 tsp. Vanilla Extract

½ ea Lemon, juice and zest, chopped fine

Crust

1 cup Fine cookie crumbs

2 Tbsp. Butter

Procedure:

1. Preheat oven to 350 degrees.
2. Prepare 10” spring form pan by coating bottom and sides with butter. Sprinkle Cookie crumbs in pan and coat bottom and sides by shaking the pan. Wrap with a soufflé collar.
3. Whip cream cheese until smooth. Add sugar and whip until fluffy.
4. Add eggs one at a time until incorporated.
5. Add flavorings and mix well.
6. Pour batter into pan and smooth the top.
7. Bake in a water bath for 60 minutes.
8. Allow to cool completely to room temperature.
9. Refrigerate overnight.
10. Cut into 16 portions using a hot knife.

Chef Odette’s Decadence Cake

(YIELD: 1- 10” cake)

INGREDIENTS:

1 pound Dark Chocolate, chopped

1 pound Butter (not margarine!), cut small

1 cup Sugar

1 cup Water

8 ea Eggs

PROCEDURE:

1. Preheat oven to 350 degrees
2. Melt the first 4 ingredients together.
3. In a separate bowl, mix the eggs until the yolks and the whites are combined.
4. Temper the chocolate mixture and the egg mixture together.
5. Wrap the bottom for a 10” spring form pan in foil to avoid the batter leaking out or water leaking in.
6. Pour batter into pan and place in a water bath.
7. Bake for 55 minutes.
8. Allow to cool for 1 hour.
9. Refrigerate overnight.
10. Cut into 16 portions using a hot knife.

Just Another Day in Paradise

By Natalie Hodous

“Just another day in paradise” was words echoing out of David Urams mouth every Sunday morning. Since October 2006 five loyal competitors came in ever Sunday morning at 6 am to be yelled at, hit and / or kicked by two old school chefs. Never the less the team loved every minute of it and with coffee in hand the team was always ready to go.
The team consisted of 3 Pennsylvania Culinary members and two of our own Art Institute students, myself as one of them, formed the 2007 American Culinary Federation Junior hot foods team for the Pittsburgh chapter. Tristan Haseler is a graduate of P.C.I and a currently working at the Omni William Penn hotel. Tristan was in charge of a standardized classical course. Natalie Hodous is a student at the Art Institute of Pittsburgh and is currently working at the Duquesne club. She was the team captain and also prepared the first course fish appetizer. Ashley Komara is also a student at the Art Institute of Pittsburgh and is currently working at the Marriott Hotel in downtown. Ashley was our pastry chef. Anthony smith is a student at the P.C.I. and working for Armark. Anthony was our alternate this year and we could have not competed with out him. David Uram was our fifth member that also attends P.C.I. and works at the Marriot Hotel in downtown. David was in charge of our second course which was a salad. Together we all came together and competed as one.
Together our team had no fear we relied on each other and each one of our personalities balanced us out when it came to the crunch time. On March 3, 2007 the team competed at the Rgional level in our backyard of Pittsburgh. During phase one the team stood in a line and the judges eyed you up and decided what can they not do. The finger of the reaper selects. You chicken, you fish, you pastry, you vegetables. My fellow team members waited our fait all afraid of getting our weakest skill. The guys lucked out getting the fabrication of chicken and fish while Ashley and I got our fears. The team huddled together as I the captain simply told them we got this we can do this. “David, Tristan, get the fabrication done as fast as you can we want to have cushion time for Ashley and I. Make sure you work clean and do what you can do. Hands in.” The team rallies together fist in and all yell “Shake and bake…shake and bake.” The anticipation and nervousness was welling up inside each person of every team. Each member going over and over in their heads of the routine they had practiced. All of a sudden you hear begin you have 80 minutes. Beep beep beep all of the alternate timers starting so they can keep track. Next thing you hear is one minute left. Our team got done within the last minute cleaned the station and got to relax for 2 hours till our next start time for the second phase. You could see the stress and the exhaustion crossing everyone’s faces after the first phase was done. For those who had to wait and those that got done early and had to stay to find the critiques.
Our team was the fifth team to go in our favorite kitchen within P.C.I. We had 30 minutes to set the kitchen we hulled in all our boxes and cart and unload and set up all our station. We realized “hey we have 10 minutes left.” Tristan starts grooving to the music stuck in his head. David and I start joking around and letting off all the tension while Ashley finished her set up. The other team sharing our kitchen stared at us like we were crazy. The team was all cool calm and relaxed. We knew what we needed to do and just left everything else go. Once again we gather around for one last talk. “Listen guys it’s like any Sunday practice. We are here to cook. Have fun and do our best. Check on everyone. Relax it’s just another day in paradise. Shake and bake.” The love wasn’t all there and suddenly we were in a huge group hug feeling the energy transfer from one another. Next thing the team was in our usual groove. Each checking and talking with each other. “Make sure u salt the greens David.” “Tristan saves some meat.” “Anthony please get me the fish from the cooler.” The second phase was going perfect we were all on time even ahead. Tristan and I were trying to think of a way to kill time because we were ahead. The judges came in and said 15 minutes left. By the time our alternate had we still had 20. So the alternate talked with the judges. We all imeadiatly changed our time to what the judges had. The judges asked us will the team be ok. I just said we will have to be. The team kicked it into high gear and started nailing out the menu. The team was stressing we lost 5 valuable minutes. The time sounded for our fifteen minute window to plate. I pulled my dishes out and began plating. The judges walked in once again and talk to the alternate. “You were correct you still have five minutes till your window.” The fish course was plated we all had to slow down but I knew my plates were going to be cold. Once our window opened again we finished the plating and second course followed. The team was back on our ball yet still startled by the time changes. Tristan and I began plating the third course it went smoother than any practice we had ever had. Our plate was done and sent out. Next thing that was up was pastries but they were not done yet. I moved towards Ashley’s tiny oven and I hear “Don’t even go near my oven. My plates are going out when I say they are ready. 30 seconds left and the soufflés were plated and all of us were walking into the judge’s room to lay them in front of the judges. The team then had to wait around for another three hours until we went in for our judges meeting. The problem with the judges meeting is they are very vague and you do not find out immediately what your results are. After the meeting and cleaning the team departed to nit pick and debate over what we really placed.
Sunday even the team was able to dress up and go to a President Ball. There the team would find out the results. We were ready to have a great evening. After our first course came out the first awards they were to give out were the junior hot foods. I remember saying I don’t want to know, I don’t want to know, not now it’s too early. They went from the 9th place up. Our team knew we would be top three not to be conceded but once it came to third we were all holding hands praying. 3rd place with a bronze medal Columbus. Sigh. 2nd place goes with a silver medal is … Pittsburgh. The team was excited yet still heart broken we had not won. New York won the competition. We went into the hall way with our coaches and we let loose Ashley began crying because she felt so bad. I was apologizing to the chefs because I felt as if I had failed them. The coaches pulled us in and said the team did our best. There is always next year. You all worked so close and as one you guys have been one of our best team. We all hugged stopped our tear and walked in strong. That evening everyone saw how Pittsburgh represented ourselves. We held our heads up high and danced the rest of the night away. And in July of 2007 the team will reunite to begin the 2008 tryouts. And once again the words “Just another day in paradise” will be echoing from David’s' mouth as we pull out our knives with a coffee close by.

CHEF HART NAMED ACF, NR CULINARY EDUCATOR OF THE YEAR

BY TIM BROWER

Adding his name to the long list of awards earned by the Art Institute of Pittsburgh Culinary professors, Professor Chef Norm Hart was recently named by the American Culinary Federation as Northeast Regional Culinary Educator of the Year. This summer, he will be representing AiP at the national level.

In addition to his many educational achievements, Chef Hart was required to submit an autobiography, an essay concerning contemporary trends in culinary education, and his resume. Much to his surprise, and an indication of the seriousness of the award, his references were all verified. After the lengthy and detailed selection process, Chef Hart’s award was announced at the ACF Northeast Regional Convention, held in Pittsburgh this March.

On July 23 of this year, Chef Hart will compete in the competition at the national level. For this, he will be judged on a lecture presentation and a mystery basket style competition.

“It makes you realize how you got there,” said Chef Hart as he spoke about the selection process. “This award means something more than just me-” he explained “it’s about the students and teachers here.” Chef Hart credits the students and professors of AiP for his recent recognition, citing not only their teamwork but also their passion for continual learning.

This honor not only reflects upon Chef Hart, but speaks volumes about the program at AiP as well. “It points to our level of education,” said Chef Hart, “our strong program and teamwork have put us on the map.” The entire AiP community will be watching this July as Chef Hart travels to not only represent himself, but his colleagues and students as well.

CULINARY STUDENT BOUND FOR IRAQ

By: Dawn Welch

On March 20, 2003 President Bush made a public announcement that we had officially entered War! Our objectives were to disarm the Iraqis from their supposed WMDs, eliminate terrorism and terrorist sympathizers like Saddam Hussein, and establish a democratic government to help protect the Iraqi citizens from splinter groups that were forming. We had quite a job ahead of us, and we were not going to pull out until terrorism had been defeated and the stranglehold that was on Iraqi citizens was finally released. Men and women were deployed overseas to serve tours of duty in a land full of chaos and confusion.

Four years later, men and women continue to be sent overseas in order to battle the Terrorists that have risen up out of the ashes of others. Families all over the U.S. wait in anticipation to hear news from the front just to ease their minds that their loved ones are as safe as possible. And then on April 11^th 2007 Defense Secretary Robert Gates announced that tours of duty in Iraq will be extended from 12 months to no less than 15 months.

So, I bet you’re wondering – What does this have to do with the Culinary Department at the Art Institute of Pittsburgh? Well one of our own is being deployed to Iraq. Private First Class Officer Dave Shaffer is currently studying to get a Bachelor’s degree in Culinary Management. At this time, he is in his 3^rd quarter and looking forward the future. The tentative date of departure is in January of 2008; but he was forewarned that his unit may be activated sooner, if needed. PFC Shaffer is a member of the Alpha Company. 1^st of the 112^th Infantry Division, Second platoon, Second Squad. Being that his unit was just notified of their impending deployment, they will be serving no less than 15 months for their tour of duty.

It really hits home when someone you see on a regular basis gets news of this kind. I consider PFC Dave Shaffer a brave and decent person and I want to thank him for his dedication and service for this country. Everyone has a comment on the “War on Terror”- either they are “for” or “against” our intervention. No matter what your stance may be- Support Our Troops. These men and women brave these chaotic circumstances defending freedom and democracy and their efforts are valued. Thank You!

Pairs Competition Spring 2007

BY HEIDI RILEY

Once again, our quarterly “Pairs Competition” was a great success. 10 pairs competed with each and every one a winner. New and innovative elements were introduced (Amuse Buse! Pate en croute! Galantines!) The students raised the bar yet again and showed off intriguing flavor combinations and techniques that were beyond impressive. From the elegant simplicity of a perfect chicken pot pie to a standing circular of potato rings, each plate had a spectacular thumbprint of original talent.

Taking first place honors were Erica Graham and Steve Varela, the defending champions from last quarter. To quote Mr. Levine, they were “poetry in motion”. Second place went to Hillary Henderson and Amanda Doppler. Amanda also took first place in the knife skills portion of the competition. Each received a knife of their choosing from a wide array of professional quality knives. Judging the competition this quarter where Chef Frey, Chef Hart and Mr. Levine.

I can not stress enough to those who are not entered in a competition to ATTEND! You are going to learn so much and you are going to come away with such a sense of pride in your fellow students. They work extremely hard at producing creative, spectacular plates and are an example for us all to follow. Attend, learn, support and be inspired…be a part of it. It’s a priceless experience, free for the taking.

Congratulations to all 20 participants! Talent abounds in each and every one of you.

Culinary Club News

Culinary Club Notes

I would like to start by saying how excited I am to be working with the member of the Culinary Club. We have been done so much as a department and as a Club over the past few months from sending cookies to our troops overseas, to donating soup to the East End Ministries, to starting up this newsletter. None of these initiatives could have occurred without the dedication of our members and the support of our faculty. I cannot begin to express how impressed I am with the level of passion, energy and professionalism of each student who roams the halls of the 9^th floor. It is this dedication that will ensure the success of our Club as we strive to meet even greater challenges in the future. It is my goal to see the Culinary Club become the public face of our fantastic department within the Pittsburgh Community. To do so we continue our involvement with the East End Ministries, strive to make the Culinary Courier the model culinary newsletter of all the nations Art Institutes continue to expand our Chef Tasting not only to different area restaurants be also to include tasting different oils, salts, vinegars and other basic ingredients we put into our daily food preparations. I would also like to begin to a series of tours to local farms, slaughterhouses so that we as aspiring Chefs can gain a greater understanding of not only how to prepare food but where that food is raised and cultivated. To defray some of the costs of these events we must increase our fundraising efforts both at the Art Institute and within the community. With the skill and efforts that have been demonstrated thus far these goals will be easily achievable.

Jonathan Hittinger

President

Culinary Club

SHANNA'S VEGGIE PATCH

Vegetarians, Help is here

The word vegetarian originated from the Latin word “vegetare” which means, “to grow.” It was made popular by the vegetarian society at Ramsgate England in 1847. Vegetarians are looked at sometimes as “those people who do not eat meat.” We are thought of as being weird because we do not want to consume meat or animal byproducts.

Not many people understand just exactly what a vegetarian or vegan is and what they eat. Semi-vegetarians eat fish, poultry, eggs, and dairy products. Lacto-Ovo-Vegetarians consume dairy products and eggs. Lacto-Vegetarians only consume dairy products, but then you have Ovo-Vegetarians, which only eat eggs. Vegans are totally different and they only do plant foods. They omit animal products completely. Obviously they eat more than that, but that is how you can tell them apart.

The generic question I get is, “So all you eat is fruits and vegetables?” There is more to it than eating fruits and vegetables. Eating the right foods to get proper nutrients is very important. To make sure you get enough protein, eat legumes, nuts, tofu, seeds, eat more “imitation” meat products that are usually high in soy protein, and drink soymilk.

It is important that you get enough vitamins and nutrients from the food you eat. If you do not want to take vitamins, then you can get the right vitamins from food. Sometimes that is not enough. B12 is one-vitamin vegetarians seem to lack in their diet because normally it is commonly found in animal products. B12 helps maintain the central nervous system, aids in the formation of red blood cells, and helps the body deal with the psychological effects of stress.

If you are looking to increase your intake of vitamin B12, look for foods fortified with vitamin B, such as soymilk or rice milk, tempeh, and fortified breakfast cereals. Calcium enriched orange juice and leafy green vegetables, such as broccoli, kale, and spinach are also good sources of vitamin B12.

If you are a vegetarian who does not eat eggs, then I have some suggestions on how to replace eggs in your dishes. Replacing eggs can be hard, even in baking, but it can be done just like a bad boyfriend. Check out the tips below:

Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1-tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some.
Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs; it also contributes vital omega-3 fatty acids.

Where to get it:
Health food stores

Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.

When it works best:
Dense cakes and brownies, and in smaller quantities for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.

Where to get it:
Health food store shelves and in some supermarkets.

Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg
Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out.

When it works best:
It seems to work best in cookies, or things that are supposed to be a little crispy.

Where to get it:
Health food stores, some supermarkets in the baking or ethnic food section

Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes do not require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you do not want everything tasting like banana, so use in things where the taste won't be intrusive. I have also noticed that baked goods using banana brown very nicely.

When it works best:
Quick breads, muffins, cakes, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.

Where to get it:
Just kidding, I think you can figure this one out.

Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.

When it works best:
Quick breads, muffins, cakes

Where to get it:
Health food stores, supermarkets

Lose the milk
This is a no-brainer. Use soy, rice or almond milk. Buttermilk? Add a teaspoon of apple cider vinegar or lemon juice to your milk and let it sit for a couple of minutes.

It's like buttah...
Instead of butter try unsalted margarine or go ahead and use salted but reduce the amount of salt in the recipe. Lose 1/4 teaspoon per 1/2 stick of butter. But try to use the non-hydrogenated kind, which could benefit your health.

“My favorite thing to use instead of butter is canola oil, but you can use any vegetable oil, just reduce the amount. If a recipe calls for one stick of butter, which is a half-cup, I use 1/3 cup of oil” (GoVeg.com).

You can also try prune puree, which will also obviously reduce the amount of fat. To use, puree 1/2 cup of pitted prunes with 1/4 cup of water. You will want to reduce the amount used, or the final product may be too moist. If the recipe calls for a half-cup use 1/3 cup instead. You may also want to add a little oil, maybe a tablespoon per cup of fat needed, because a little fat goes a long way in taste and texture

Soup Kitchen

Bake for the Sake

Reaches Out to Local Soup Kitchen

By Heidi Riley

The last day of the Winter quarter, a group of students got together and utilized the left-over stocks and vegetables and turned them into delicious soups that were greatly appreciated by the East End Ministries Soup Kitchen on East Liberty Avenue. It was a wonderful opportunity for the students and the school to help out the community and to also have fun creating and experimenting in the kitchen. Thanks to Chef Shmucker and his skills class for saving some wonderful veloutes and espanole sauces for us to use. Thanks to Mr. Zappone for coming up with the idea and empowering us, for Hillary Henderson for organizing everything for us in the store room and a special thanks to Felicia Crane, Dawn Welch and Punta Patel whose hard work and talent made some of the most awesome soups on the planet!

Please come and join us the end of this quarter! Bring your favorite soup recipes or shoot from the hip. It’s fun, it’s challenging but most of all, it’s such a great feeling to help out those who are less fortunate.