April 2015 Staff Recommendations

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Now that it’s starting to warm up, it’s almost time to start cooking with delicious spring produce. That’s where our first staff pick, from Rob Seixas, director of education comes in. Alain Passard’s The Art of Cooking with Vegetables is great because it “Pushes Boundaries without resorting to “modernist” ingredients & techniques” and it is best for, “chefs/cooks with open minds.” This amazing books includes really unique veg recipes and includes tips for serving as well as wine pairings.


We have a pick from Chef Candy our VP of Culinary this month. She recommends The Soul of a Chef by Michael Ruhlman. Chef Candy loves it because, “Not only is it well written but captures the mindset of cooks/chefs and their passion.” and it is best for “Inspiration & enjoyment”


Next we have a pick for all the bread folks out there! Chef Cynthia’s recommendation this month  is A Blessing of Bread by Maggie Glezer. She loves this book because “it has 25 pages of challah shaping/braiding” but if you think there’s nothing more to Jewish bread than challah, you are sorely mistaken and can inform yourself with this book. It covers the history of Jewish bread as well as a multitude of recipes from all over the world. The book also includes a helpful breakdown of the recipes, those that can be baked quickly, breads for gifts and specific holidays.

Ariana Smith, the Student Affairs coordinator (and current Pastry student) recommends the novel The Hundred Foot Journey by Richard Morais because, “It’s a riveting and heartwarming story with great culinary imagery. A page turner!” and it’s best for, “Everyone :)”

Maybe you have taken a look at the classic White Heat by Marco Pierre White. If you saw those pictures and wanted to know the story behind the chef, check out Chef Joes pick, Devil in the Kitchen by Marco Pierre White. He loves this book because, “It’s the real deal!” and it’s best for “Students and young culinarians”


Chef Jose recommends a classic written by our dean, Jacques Pepin, The Art of Cooking. Says Chef Jose, “I slept with this book for years. Learned so much. Read it, love it!!” Great for students of all levels.


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