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Show Shomaker cooks up storm FARMINGTONWhen his family moved from Ogden to Kays-ville, Kays-ville, Mike Shomaker started doing some of the cooking at home, because his parents didn't seem to have the time. He was about 12 years old at the time and found that he enjoyed cooking. It was then he knew he wanted to be a chef some day. master chef by the time he is about 40 years old. Chef school is not the same as a regular academic school. Although math classes are given, the type of math done deals with math in the kitchen. Typical first-year classes might include: food preparation, sanitation, restaurant management. Second year classes could be: Country Club in Farmington gives Shomaker the chance to be creative in his cooking and try his recipes on the public. He cooks for the breakfast and lunch lines during the week and cooks at dinner time occasionally. oc-casionally. Working at Oakridge gives Shomaker varied experience. Not only does he do fine cooking, but also parties and buffets that require 1 i i t - ' , ' ' ' M - ; M f I " ' ; "v" I ''' Afc&- jWWwRjaPHMIMWIIf --fir ' ' ' '" $ . '-'""" ' ' - .i;fe4"-t i i ' ' I ""Tin Ti fill ill " I 'I'lUlii ' ' ' iMttliMftf Mriiiffii.il 1L , ijrft!trJ very elegant food The club features a brunch every Sunday. One of the favorite dishes on the brunch menu is quiche, which Shomaker prepares. Shomaker's life is taken up mostly most-ly with cooking. Between his work and his schooling he has little time for anything else, but when time does allow, he enjoys sports and fishing. At one time in his life he had considered becoming a professional baseball player because he had great skill in the sport When the job at Oakridge came, he put baseball in the background and took on his dream of becoming a chef. Basic Quiche 4 eggs 23 cup sour cream 12 cup cream 12 lb. asiago cheese, grated (like Parmesan cheese) 13 cup flour 12 tsp. white pepper 14 tsp. garlic, minced 1 xi tsp. onion, grated 1 lA tsp. salt 14 cup chives Mix first five ingredients, one at a time in the order given. Add spices all at once. Add vegetables or meat after spices. Pour into an unbaked nine-inch pie shell and bake at 350 degrees for 30-40 minutes. For Quiche Florentine add precooked pre-cooked 1 large bunch spinach. For Quiche Loraine add cooked bacon. For variety add any pre-cooked vegetables desired. Mike Shomaker is now in his second year at Salt Lake Community Com-munity College in the Chefs Apprenticeship Program. He first started cooking at age 12 and hasn't stopped since. Shomaker wants to become a certified executive chef. Fixing the run-of-the mill tuna sandwich was not good enough for Shomaker, so he started fixing more difficult main course foods and experimenting ex-perimenting with herbs and garnishes gar-nishes and found that he had a natural flair for foods. Shomaker graduated from Davis High School and is now in his second se-cond year at Salt Lake Community College in the Chefs Apprenticeship Appren-ticeship Program. After completing two more years as an apprentice, he will be a certified cook- After more schooling he will become a certified executive chef. The highest rank of chef is a master chef. To receive this title, one must complete eight to 10 years of schooling besides taking on an apprentice, ap-prentice, getting recognition as a chef and gaining points from """""various cooking opportunities. Shomaker says he expects to be a waiters course and garde-manger. Shomaker recently took second place in the Brown Bag Contest at the Utah State Fair. In this contest the participants are handed a brown bag with the different food items in it and then told to prepare an appetizer, ap-petizer, a main dish and a dessert with what is in the bag and staple food items available to all contestants. con-testants. In the two hours allotted time, Shomaker and his partner prepared a sauteed bay shrimp cheese tortellini in a tomato basil sauce appetizer. ap-petizer. For a main dish they made sauteed chicken breast Alfredo with bow-tied pasta and sun-dried tomatoes. Their dessert was fresh lasagne sheets layered with white chocolate mousse and garnished with fresh strawberries and kiwis. Working as a chef for Oakridge |