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Ed Haswell – Online

I’m glad you’re here. Professionally, I’m an experienced, 20-year veteran of software development, from line to executive levels, with an emphasis on software infrastructure, mentoring, and a knack for solving difficult technical problems. In 2009, I went on hiatus from full time I.T. work to attend culinary school. Following graduation, I cooked at Blackbird Cafe. In Minneapolis until it became necessary to move to Tucson to care for my parents. I am available as a consultant; contact me. Chef Of The Day.

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Ed Haswell – Online | edhaswell.com Reviews

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I’m glad you’re here. Professionally, I’m an experienced, 20-year veteran of software development, from line to executive levels, with an emphasis on software infrastructure, mentoring, and a knack for solving difficult technical problems. In 2009, I went on hiatus from full time I.T. work to attend culinary school. Following graduation, I cooked at Blackbird Cafe. In Minneapolis until it became necessary to move to Tucson to care for my parents. I am available as a consultant; contact me. Chef Of The Day.

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Ed Haswell – Online | edhaswell.com Reviews

https://edhaswell.com

I’m glad you’re here. Professionally, I’m an experienced, 20-year veteran of software development, from line to executive levels, with an emphasis on software infrastructure, mentoring, and a knack for solving difficult technical problems. In 2009, I went on hiatus from full time I.T. work to attend culinary school. Following graduation, I cooked at Blackbird Cafe. In Minneapolis until it became necessary to move to Tucson to care for my parents. I am available as a consultant; contact me. Chef Of The Day.

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edhaswell.com

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Second service and chuck – Ed Haswell

http://edhaswell.com/second-service-and-chuck

Second service and chuck. Then after service and cleanup, we switched to Meat Fab class. Unfortunately it is not practical for the school to get whole sides of beef anymore, so we started with cryovaced primal cuts, such as the entire chuck section, the entire round, etc. My group worked on taking down the chuck; I removed and cleaned up a nice chuck roast and several smaller muscle sections. On waffle station tonight. Leave a Reply Cancel reply. White stock and first service. Chef Of The Day.

2

Culinary School – Ed Haswell

http://edhaswell.com/category/blogs/c1-culinary-school

End of Breakfast and Meat Fab. Another summary of the week, because not much interesting has happened. The Breakfast and Meat Fabrication units are over. Last Thursday was our last buffet, and I was in the front of the house instead of in the kitchen. I had 3 tables of 8, which kept me pretty busy. Filled in in the bakery again yesterday, and made some good biscuits, something I never used to be able to make successfully either, unless they came out of a can. I like this. Potatoes, Lamb, and Herbs. This ...

3

Today’s Special – Ed Haswell

http://edhaswell.com/todays-special

Last week trailed off uneventfully. I was dining room host on Thursday, then spent Friday as the dishwasher. Friday happened to be our most successful buffet so far, 97 guests and a. Of dirty dishes and pots and pans, but I managed to keep up pretty well. Potatoes, Lamb, and Herbs. And A Side Of Our Breakfast Salad. This will be a short week in the kitchen; our last buffet will be Thursday. In meat Fab we’ll be working with fish. Meat test Friday. Leave a Reply Cancel reply. Chef Of The Day.

4

White stock and first service – Ed Haswell

http://edhaswell.com/white-stock-and-first-service

White stock and first service. After the first stock was off the bones, I started a remouillage with new mirepoix and sachet. I let it simmer for about 6 hours while I reduced the first stock by about half and then cooled it for temporary storage– I wanted to see how the second stock would come out before deciding what to do with the first. Since the second stock came out well, I decided to use it. Leave a Reply Cancel reply. Second service and chuck. End of Breakfast and Meat Fab. Chef Of The Day.

5

Food – Ed Haswell

http://edhaswell.com/category/blogs/c2-food

Northern Pike with Tomato Buerre Blanc. Picked up a nice piece of never-frozen blue marlin for dinner tonight, and it came out especially well. Grilled it to a what would have been rare on a steak by touch. Served with a lime buerre blanc over spicy greens, grilled summer squash wedges, and sweet tiny carrots from our CSA share, and Rustica. Focaccia. My idea was that the greens should be eaten with the marlin, rather than as a separate salad, and it worked very well. Delicious! It wasn’t dead on, ...

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Ed Haswell – Online

I’m glad you’re here. Professionally, I’m an experienced, 20-year veteran of software development, from line to executive levels, with an emphasis on software infrastructure, mentoring, and a knack for solving difficult technical problems. In 2009, I went on hiatus from full time I.T. work to attend culinary school. Following graduation, I cooked at Blackbird Cafe. In Minneapolis until it became necessary to move to Tucson to care for my parents. I am available as a consultant; contact me. Chef Of The Day.

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