| Show C2 me Salt Lake Tribune Wednesday July :1 - 1 1991 t' $ - ' '' - - - ' $ tt 1 tt 1 i' tiir INV ' - ' " ' L t Ift ' - - I I x - i 't'0i : t - fr'''''" t fan-shap- "''''" — i li ''t A 4 : 't oa it t i ' i) f ' 0r ' 4 f t di 4 t ' '' I ' 4 b I - - ) 1 I' - i Nt I - - ' - 4- - o L- " ' 1 t: i " T t m i''' 1 7 i ti t d p tri-col- 1 ' V ' ? til '2- v ix'''''''''''''''xamil7k47' 4 -: 't 1 ' 1 - 1 1 A- - shrimp squid clams and bay scallops He added sundried tomatoes and clam juice then set aside the entree Lamb en Croute was ready and waiting with Potatoes de Chef (mashed potatoes with sliced butter-friepotatoes) His salad was irresistible vinawith a light mustard-herigrette Mandarin sorbet was tucked in the freezer each serving flowwith a perky whipped-creaer topped with strawberry sauce Chicken consomme with shlitake mushrooms cellophane noodles was simmering i e '''' - '''' Si - The efficient young chef $04 ' - $ i I 11 ! ii hand-crafte- d 1 1' 0 spooned a splash of fluffy mousse chocointo the tidy late bag He added a sliced strawberry garnish a sprig of mint The piece de resistance was ready Facing finals is tough In the culinary world it can be failed with the drop of a whisk — or lack of -- t i $ ti 43''''4 41544144-- 441- ' A 4- - one ' -- t ' - 4'' - ''' 4" 4- rf 1 47 4 : -- k - - - -- ''- -- - --v :el - - : - '0 ' The Apprentice Dinner is a proving ground for many aspiring cooks as they climb the ladder To Mr Cahill it was the culmination of a three-yea- r program in The Culinary School Salt Lake Community College complete with intensive classwork and hands-o- n training According to the University Medical Center's Executive Chef Mark Pitches coordinator for the - - 441q i: ''' - tossed gently the lemon basil fettuccine with - Itgler i ' - 4 Valley n Douglas-Hidde- Country Club t'e t- 4 I Fort i ffig0T04 '' culinary artist was at work Apprentice Chef John Cahill - It ff THE SALT LAKE TRIBUNE A I t lislament where trained or will be recommended for a job placement By Donna Lou Morgan T t tF Culinary artist is at school in kitchen - 1 1 i Paul kraughtun'The bait Lake Minas Apprentice Chef John Cahill prepared well for his career as a chef He admits that it's hard work but training is worth it apprentice program Beehive State Cooks and Chefs Association the program has a goal of y achieving training through scientific methods new techniques innovation of new equipment and tools implementing new management tools to meet the competition in the challenging and rewarding industry Mr Cahill passed the basic qualifications: 16 years or older high school graduate or equivalent He l successfully completed examinations prescribed by the apprenticeship committee of the American Culinary Federation Educational Institute (registered by US Department of Labor) Upon completion of apprenticeship he is a certified cook and will be recommended for certification At the discretion of his supervising chef and employer he may remain as an employee at the estab 'Dietary fat longevity study C-- 1 low-fa- unrealistic assumption in BAR KEEPERS FRIEND MANUFACTURERS COUPON 1 fast-growi- entry-leve- MIS 111111 r111111 is recommended by: Elkay Manufacturing Co— I OM MO 2 01411-fiL1 oz size oz on VE- - or 21 12 i NOTICE TO DEALERS MACAW Ant taxed 0:10119C COUPON PER CUSTOattR Brass Craft—stainless steel sinks Coming—ceramic WM FIE WE bawl to Lov Ts' 1 II &arum V° !o1:-'- Better than Comet or 111 Alax® 1''''''''''7:77 il t ':' --- i lill 01 6 Ia 4 -- - - '0- - - I 1 '' 9'1 t 0 '' ''' :I Jet ri ! i11:4 r P 4 'It ' " 1- N --- - I ri s sil''' t - ir A t polishes: ind 6- m 11 -'':-- - i - f i$ Toll or rteax49004m4:00 J ) Cu 0tks rr)r I LA? nOuSAAv-Ar- t!Ary ()lit? l ife AsporkA f: ff—1"4460640—Req— 4 arApixR C i t' 5? 1 C---- r t J 0 a c - 4 : ?? : -- 40 11 1 "- r0 - ei D ? i - $2" off on summer fun at a 1 1 41 'i — - N - 4 aier Autrit Zukt -- Dark :1117:1111 oS --- z Campbell's soups are perfect kr summen They're always delicious and quick to make Just a few minutes in the microwave and you can serve your family a nutritious good tasting meal And isn't the summer the best time to save for all those great Utah activities? 4 -- I r- ' ' tOA Pri?' 8 to o 32 1901 Fine Arts Every Sunday in The Salt Lake 71:ibune p p)13 Lt7iA UL E S S 0 t:C pn ?: i— fl- crgr1 - A "-- yr r 0- - Musnroorn Sotrrtl '401 rn! rI'm! Go dt Certain restrrtions may apply Not honored with any other discount :r r - 1 1:5 t:T P °ALIT a - Just bring 5 labels to the entrance gate for $200 off - T El tam POSLS Lesort ?r4196'4' Campbell's Soup is M'm! M'm! perfect for summer -- 01 ' CI 1 5 5 Campbell's soup labels ''' c----!- nlST) e i 5 '- 4 4 - H"o - 0 f-:- 1 - MIIMMIEF 41k OFFEr! SerVaas Laboratories Inc PO Box 7008 Indianapolts IN 46207 j q 11 Wrtte to D ' 0 - Ju6iüI li 1) " - r '0er) a t RI 1 latutcd time re r is A Slatns harr it ifs ho4 to remte Chart I his hen le wat h and slain and It tolIclinS thmt '01 11 t anti LIAR KEl:Pi:KS R II I) and ”thel uehola prkil4t IS iAt r I 1- i Call I c ' l 1r u ' 0- - i 44 k 4 71—"Ipt Ji : - el - - : - ' Stainless Steel Porcelain Glass Cooktops Fiberglass Copper Tile Brass -- x 41 ' I ' the best powdered cleanser ih 4 1 "'''' FRIEND - ' 4-- II: 1 - Cleanser has been stopping tough stains Rust hard water deposits coffee and tea stains are no match for BAR KEEPERS BAR KEEPERS FRIEND - ii 41) t --N N5 1: i' BAR KEEPERS FRIEND1 i '"r7:'-"--71 A "11 :r - Since 1882 1 r 1 1' 1 'ill Steel - r - I A 0 ') A n : O41( t " Try it on Fibergicqs pr 0 i ' iili '''''''s - i 404re9461e' ollo - - - fri ( n Cerqmic or Stbinless ' le lig -- U - L'"'-- - 01 I ' I- 1615 :r"71 :'-- 0 i i each minute" The rest is good fortune for area diners and food professionals who look to this apprentice chef as one of the finest Enjoy his excellent recipes money :1 : 0— 0-- c::--7oo(5- skills I needed this head start before stepping into my position under Chef Fujita Now I'm ready to launch my career working those long hard hours but enjoying e ! I 2 none I saw an ad in the newspaper for a position in Washington DC but I didn't want to leave Utah I decided to call some chefs including Chef Fujita He suggested I enroll in the apprentice program which took me first to the Double-treHotel working under Chef Shawn Cooney for six months He was great as he instructed me on the use of knives and other basic ' iKIE:uirl matr-- egg-yol- k 100e-r--- 1 11 Li-LI-LT et egg-yol- k 1 71618 102025 1 cookware et semi-swe- frr7-- 1 CFER ACTED TO ONE Set 'ee E Paso TX 885& 0'39 $4 ConNONI Mut' Inv P 0 bat SERVAAS A0011ATORiES trt semi-swe- ':-i-:- II I i6LC Chocolate Bag With Mousse 3 egg whites 6 paper bags 30 inches 3 egg yolks 9 ounces dark chocolate 5 tablespoons sugar 18 ounces 1 cup heavy cream white chocolate In a double boiler over simmering water melt dark chocolate In a separate pan melt white chocolate Meanwhile with a mixer prepare mousse by beating egg yolks and 312 tablespoons sugar until smooth add melted white chocolate Whip until well mixed scraping sides remove from pan Beat heavy cream until fluffy and stiff Add mixture: mix thoroughly Remove from bowl set aside Pour egg whites and remaining sugar into mixing bowl beat to soft peaks Carefully fold mixture Chill for 2 hours before serving egg whites into To make chocolate paper bags open the bag making sure the bottom and sides are straight With a brush dipped in the melted dark chocolate paint the inside of the bags allow chocolate to chill Repeat 2 times Place in refrigerator until serving time To serve carefully peel paper bags from chocolate Fill chocolate bags with mousse Serve on Raspberry Sauce made by pureeing 1 bag (16 ounces) frozen raspberries Strain and refrigerate Spoon chilled Raspberry Sauce onto serving plates: spoon the chocolate mousse into the bags set bags onto plates and serve Think of them as i 1r ON THE !Ns coupon Now mew castorners A YOU REGIEVE NA FOR THE FACE VALUE OF THIS COUPON PLUS et FOR 100 Ptoot cassamasansust to stiottotwS stew NAN As ow Kord AWURS Wei NAN mamas consakas FRAUD INNItewr prON0100 firOtled SwEGVHED PROD1flC1 : - gest Per:tared Clescser The Mr Cahill praised classwork generally specifically managerial skills and business know-ho"It is like a business degree with focus on culinary skills All basic instruction is invaluable especially la hen paired with the training" Those completing the apprenticeship training program are ready to: Prepare season and tnaok according to a recipe: soups sauces salads meats fish poultry game vegetables and desserts Produce baked goods and pastries: Fabricate meat portions from primal cuts Successfully set up and prepare a complete buffet dinner Select recipes develop them and plan entire menus with wording layout and design Plan food consumptions requisition purchase food stuffs and operate a working budget in food and labor costing Recognize quality standards in fresh vegetables meats fish poultry and game Demonstrate substantial supervisory abilities and participate in the activities of all core personnel engaged in the production operations of a food service establishment: Demonstrate abilities to function with other related departments that exist in a food operation Demonstrate basic skills in the culinary arts including: ice carving tallow sculpturing cake decorating and garniture display work Mr Cahill was born in Monterey Park Calif When 2 his family moved to Bountiful "My mother is a great cook" the chef said "When I was a child it was exciting to watch and help in the kitchen Little did I know what the future would bring" He was employed as an engineering technician at Hercules "In 1985 I was laid off I began looking for a job There were I KEEP 1' sun-drie- I 0 Ekit KEPEES MELO cookware Sterling Plumbing—fiberglass bathing units Tappan and JennAir—ceramic coaktops o '4 cup clam juice 12 ounces lemon basil fettuccine pound small shrimp 14 unshelled cup olive oil 1 clove garlic minced I 12 pound squid cleaned and cut into rings 14 d tomatoes cup 12 pound small clams Salt unshelled Black pepper VA pound bay scallops 1 teaspoon flaked red 14 cup dry white wine Peppers Bring a large pot of cold water to a boil: add salt to taste Add pasta and cook al dente Meanwhile place a small saucepan with olive oil over medium heat When oil is warm add garlic saute for 2 minutes Add tomatoes salt pepper red peppers simmer for 1 minute Add darn juice and shrimp squid clams scallops and white wine: simmer 3 minutes Femove pasta from boiling water drain Add seafood mixture and toss gently Makes 4 to 6 servings well" I Ifm (Apprentice Chef John in the industry "It hasn't been easy but so worthwhile" said Mr Cahill president of the apprentice class "What a great experience training under the supervision of a professional like Executive Chef Marshall Fujita He prepared me NO IINE 11110 EXPIRE DATE: 83191 I l premium sinks Franke— premium sinks West Bend and Echo—stainless steel Li high-qualit- Goor's view Other health authorities have questioned the exclusion of weight from the calculations The study fails to consider the health risks of being overweight and of losing weight Johanna Dwyer director of the Frances Stern Nutrition Center at the New England Medical Center in Boston said that the study focuses on mortality while ignoring the quality of life "What Fin more concerned about is sickness and lack of independent function" she said Quality of life is an "important consideration" Browner acknowledged adding it is difficult to measure Continued From study would be extremely eult involving thousands of People for decades with inconsistent controls over what they actually ate Other health authorities such as Ron Goor the first coordina tor of the National Cholesterol Education Program have questioned the study's validity because of the factors it omitted — heredity metabolism and t diets Sponse to : Furthermore he said the authors assumed the reduction in dietary fat would come entirely from saturated fat — the kind found in animal products such as highly marbled meats — an Pasta With Mixed Seafood -- ----- - 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