Chef Trends of 2013

It every year we see new trends that grow and seem to go in for while then something new comes along. The trend of 2013 is lot restaurants have been seeing a lot more smoke foods,smoked olive oil and the newest craze is smoke water. Then with smoke items like that it going to bring a spike in indoor smokers will take off this year. The year of the stove top smoker will be back. So as your throwing in smoke to your foods you should also start cooking with tea. The tea cooking trend is getting bigger and bigger these days with all the organic foods and healthier shakes and power drinks. Then if that does not sound crazy the new cuisine will be east meets west and you see cross cuisines like tacos done Asian style. It going to be big trend as everyone leaning on the idea of fresh cooking with organic they have to bring a twist to the cooking with more vegetables will be used as the meat markets not trusted as much as they should be as the organic life come to play. The spike of all the restaurants going to local fresh food will mean a lot menu changes in the year of 2013. Tequila is going be a big trend this year cause of all the gluten-free people. This may include that your favorite pub or restaurant may have big changes in 2013 with the fresh outlook and economy factors of people trying to save money. The are all big new trends but what snack going be big 2013 well that going to be popcorn it good for you and there coming up with all new flavors and ideas to make it a great snack 2013. These ares some of the trends in 2013 I sure there is more but still looks like a lot changes for everyone this year in 2013. As aways thanks for reading my blog.

Chef SimondsJr

The fresh way to go..

The best way chefs have great food is food that real honest fresh from where its grown. It was for years that people had fruits and vegetables with so many added things that made the food not so fresh. This is great news for the chefs these days as it raises the bar for taste and color and presentation of the food. The great thing about the organic movement these days is it bringing back the foods that you usually would not think is very good for you but in all in all it the best thing for your body needs to refresh you body. Organic meaning is fresh which is USDA approved . The crazy thing is that People who sell or label a product “organic” when they know it does not meet USDA standards can be fined up to $11,000 for each violation. As in most case from the other produce to organic is that protection from Chemicals. As being a chef myself i love the idea of having the true product of what i cooking without extra added things. The case of that chefs use more farm raised fish these days and for the love of the animals.

The big moment of chefs using cheaper fish to help replenish the fish population of like tuna and ect.They do this just so that we can repopulate the fish. if you were to have fish n chips using Alaskan pollack as a substitute. Chilean Sea Bass As a substitute for any preparation, try Alaskan sablefish. Also know as black cod, these fish share the same buttery, rich flesh, which can be cooked using almost any method. Sablefish is available year round and is quite a bit less expensive than Chilean sea bass. These are great tools on saving some the fish in sea that way over used.

CHEF BRADFORD SIMONDS JR.

It been a while it 2015 and i been a Wood oven chef at the Resturant name range in downtown denver

It been a great Journey with my new place i have worked since spring of 2014. I work for the chef Paul Naggan he is one the best chefs i ever worked for. We do the New american west types of food. It like all local food and rustic types of foods. We change our menu seasonal. I work in the show Kitchen that has a bar so you can watch me cook up Flat breads pizzas ,salads and apps it a  fun fast station. The most popular app is our jalapeno Popper it has cream cheese goat cheese and homemade Chorizo  and Pepper Jack stuffed and wrapped with Apple wood bacon. Then the so popular wood oven veggie salad.This blog was short but I’m in works of creating my first Flat bread  pizza cookbook comment what Flat breads you like to see

Chef Trends of 2013

Chef Simondsjr

It every year we see new trends that grow and seem to go in for while then something new comes along. The trend of 2013 is lot restaurants have been seeing a lot more smoke foods,smoked olive oil and the newest craze is smoke water. Then with smoke items like that it going to bring a spike in indoor smokers will take off this year. The year of the stove top smoker will be back. So as your throwing in smoke to your foods you should also start cooking with tea. The tea cooking trend is getting bigger and bigger these days with all the organic foods and healthier shakes and power drinks. Then if that does not sound crazy the new cuisine will be east meets west and you see cross cuisines like tacos done Asian style. It going to be big trend as everyone leaning on the idea…

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The Dirty Dozen

It second way of listing my most resent blog

Mama To FG Kids

Have you ever had bad reactions to apples, strawberries or grapes? You wanna know my thoughts on it? It’s all about buying organic/pesticide-free. Those 3 are part of the dirty dozen. They are the food items with the HIGHEST levels of pesticides. And we ingest that. Ouch! If you want to live better and avoid all that cr*p, you need to buy those organic and/or stick to the Clean 15 list (those with the least amounts).

So, when you go grocery shopping, look for fruits/veggies with a PLU sticker number that starts with a 9 (5-digit) for organic for the dirty dozen, and a 4-digit number that starts with a 3 or a 4, for the clean 15 if you dont mind them having been sprayed with chemicals… DO NOT buy products with codes beginning with an 8 (GMO’s!)

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Eating Organic can be rather Costly and Difficult!

Welcome to East Cobb Health

When the neighborhood Kroger doesn’t have all the organic foods you might want these are the safer bets that were lower on pesticide content.  So keep this list handy.  Another general rule of thumb when buying non-organic is to buy fruits and vegetables with a thicker skin.

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Yes, Chef

blaise's book feast

Yes, Chef by Marcus Samuelsson

I’ve been reading a lot of chef memoirs lately. I like the grime and the glamor of the professional kitchens.  Anthony Bourdain provided my first salacious foray into the world of haute cuisine.  Marcus Samuelsson, on the other hand, is the anti-Bourdain.  Where Bourdain is a foul mouthed, loose cannon, who is an occasional genius in the kitchen, Samuelsson is quietly hardworking, channeling the Nordic values of his adoptive Swedish family into his ironclad work ethic, with tremendous results.

Born in Ethiopia in a small village, his family was ransacked by tuberculosis, which ultimately killed his mother.  After her death, small Marcus and his sister were adopted by a kind, grounded Swedish family.  Marcus thrived in Sweden, becoming an adept athlete and loving all things outdoors.  He also fell in love with cooking, a heritage imbued by his grandmother.  After graduating high school, Samuelsson spent…

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Daily Recipe: Spiced Mixed Nuts

in.gredients

As promised, here’s another super bowl recipe. It’s not a football party until you have cold beer and a bowl of nuts. Instead of going and buying the regular salted mixed nuts, consider spicing it up. This mix has a unique blend of spices, and won’t have any high-fructose corn syrup or hydrogenated oils like many of the conventional nut mixes you buy at the store.

It’s the perfect time to experiment with making your own spiced nuts as we’re having our Big Nut Sale this week. We have raw almonds, whole cashews, walnuts, slivered almonds, pistachios and roasted almonds on sale from January 29 through February 4th. Check out the prices here.

It’s time to bulk up on your nuts.

A variety of nuts are good to have on hand for a myriad of reasons. They’re an excellent addition to any baked good, you can whip up a…

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The Life of Brad simonds JR Becoming a CHEF

It was twenty-three years ago as I stated my first job. The best part was it was about three miles down the road where I grew up in Beaver Brook canyon road or as the main part of it was known as Floyd Hill. The year was 1991 the first job I started out at was Saddleback Summit restaurant. It was there I started my path in this crazy business. I started out as a dishwasher yes a foot in the door like starting on the bottom of the barrel in the kitchen. This first job did not last very long as it was known and the story only better my best Friend Rob Rice was my dishwasher buddy. The best memory of that time was throwing ramekins against the walls of restaurant because they would never come clean. I was only 15 back then lol. It was then I moved on and my new adventure was the Key’s ON THE GREEN restaurant in evergreen. I got hired on there as a dishwasher too. This where I made strides of becoming a chef. I would wash dishes as fast as I could so I could watch the cooks and chefs be at work. The first step was I started getting all my dishes done and I then moved into doing the daily prep list. I remember wrapping baked potatoes and beading coconut shrimp. The next adventure was the funniest I started my culinary school. The restaurant I got a job at was CHART HOUSE. It was like the beginning I started off at low wage and was in the appetizers salad station. This place was so busy I mean I remember getting trained for two days and then I was on my own. The moment of truth I was on my first night alone was like being thrown to the wolves so much to do,bread,salad.oysters on half shell,calamari,seared tuna and coconut shrimp. It took me like six months to move onto the main line were there was saute station oven and broiler station. It was the one the funniest places to work we were in an open kitchen were people could watch you. The best moment working there as being a Bronco fan was the day that Karl Mecklenburg was holding his kid and watching me grill steaks. Then a couple of weeks later waitress comes up to me and says who is Peter Forsberg I said he hockey player why she says o I just carded him for alcohol I laugh said you didn’t know that was Peter Forsberg. It was at this time i was going to the The Art Institute of Colorado for Culinary Arts. This time my life was busy i just got finished with high school and started in July of ninety-four for a two-year program of Culinary Arts. This is the first part of my journey as i became a chef. The second part will come soon for more great crazy chef stories.