Isolation and Marginalization Is NOT a Recipe to Govern By

As every chef and hotel professional knows, nothing is achieved in isolation, alone from one’s colleagues within the industry. It takes a team effort that combines many talents and points of view – working together to create, to serve.

No day is perfect – none are. And if one demands perfection, this is, well, simply the wrong planet to be on. But that does not mean one should do nothing. Instead, we do what can be done and then continue to work to address the remaining outstanding issues, be they cuisine or raising the American debt ceiling.

The United States, like an executive chef, holds a position of great responsible to set an example of civility and purpose.

This sometimes is not an easy task. When America was first formed, debate and conflict ruled the day – to the point that the nation, like a great banquet, almost never left the kitchen.

Yet among the lesser men who assembled in 1776 were those individuals such as Benjamin Franklin and Thomas Jefferson who sought not to dominate opinion but to call on each delegate present to reach beyond personal agendas or beliefs to a higher sense of self that embraced universal values and principles.

Was their work in steamy hot Philadelphia perfect? No, of course not. For over 200 years America has worked on, adjusted, and grown into a larger sense and understanding of what democracy means. Today we are struggling again. And today, because of world economic markets and the Internet, that struggle will affect millions of others around the world.

No longer do we stand alone. As the world must work together (like a true professional kitchen does), so must the American Congress – Compromise a little, then work together so that none are excluded and all may join the feast that hopefully one day will include the whole world peacefully seated at one table in mutually understanding and respect.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Lock onto French Wedding Trends Old and New

While weddings used to be a seasonal event, now they are joyfully celebrated year round. Spring bridal traditions often seem out of place at a golden autumn vineyard wedding. But have no fear – there are two elegant French wedding traditions, one classic and one more contemporary, that can easily bridge the gap from June to October.

Nothing but nothing says “wedding” like a towering wedding cake, embossed with frills and flowers all crafted in sweet sugar frosting. When made by professionals, the effect is light and bright – perfect for a spring or summer wedding.

But come a fall or winter wedding, the traditional tiered wedding cake can seem slightly out of place – far too delicate a taste or image to serve when cold winds blow. 

For these seasons of falling leaves or drifting snow, the traditional French wedding cake, the croquembouche, is a rediscovered perfect choice.

French chefs create this stunning cake by stacking caramelized cream puffs into a pyramid that is as visually beautiful as it is tasty. 

Made popular by the famed French Chef Antonin Careme (1783-1833), these towering wedding cakes with their stunning appearance were an inpressive treat for the waiting guests. Then as France’s empire and culinary influence increased, elaborate decorations, such as flowers crafted from royal icing and spun sugar drapes, were added.

Today’s creative French chefs often offer their clients croquembouche crafted from chocolate truffles or macaroons in addition to the classic rounded cream puffs. As a result, croquembouche are also suitable for birthdays, anniversaries and other special celebrations throughout the year.

A newer romantic French tradition centers around "Love Locks." After finding one’s true Love, the fortunate couple writes their names on a lock, attached it firmly to the famed Pont de l’Archeveche bridge and then toss the lock key into the river with the promise to Love each other forever.

Now, though the imagery is touching, you can easily imagine that the administrative staff of Paris is less than charmed at having to remove hundreds and hundreds of love locks from the city’s bridge railings (any more than a hotel would be).

So why not  convert the concept into a champagne cocktail (what could be more French or romantic) called perhaps the “Love Lock” that the wedding couple can share together at their reception, with possibly an actual key given them by the well-wishing hotel staff to toss or treasure after their wedding dinner reception?  

In either case, as Humphrey Bogart said to Ingrid Bergman in the movie Casa Blanca, “we’ll always have Paris.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011