Cooking Smart for the Private Chef
By former Presidential Chef Bill Althoff
Did you know that as a baseline it takes 2 hours to prep, prepare, serve, and clean up one average meal for 4 persons?
Excerpt Original Guide to Private Service Management, Starkey International
The Super Grain
Perhaps many in the world have never heard of the grain—Quinoa (pronounced keen-wah). Farmed for thousands of years it is the grain of the pitseed plant grown in the Andes Mountains since the Inca civilization. It is known as the super grain of today. You can find it at your local grocers in the rice and cous cous section of the store. It cooks similar to the way rice does, it is recommended you do not rinse it. I like to cook it with chicken broth instead of water. You can season it with a wide variety of spices, I like to add saffron or my favorite is to cook it until it is almost ready and add my favorite sautéed vegetable in the pot.
So if you haven’t heard of Quinoa, try it. It pleases all palettes, it is gluten free, meat free and tastes great.
Congratulations to all Starkey Graduates who participated in the USO of Metropolitan Washington Salute. Since 1997, they have celebrated the skill and talent of the military Chef and Enlisted Aide during its annual Salute. The honorees are nominated by the offices of the President, Vice-President, Secretary of Defense, Chairman of the Joint Chiefs of Staff as well as the Chiefs of staff and Commands of each branch of service. This year’s chef honorees and Starkey Graduates are GySgt Brian K. Brazil, CS1 Michael Edwards, MSgt Jamie Green, CS2 Steven Horn, SSgt Paul Lane and CS1 Roland Tisdale.