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Culinary chapter

This section contains programs, processes and procedures around the Culinary Leadership Network. The culinary team, culinary organizations, and resources. Food expertise is explored and the requirements to be involved in Culinary Leadership Network and the CLN mission are identified.

Central Plains Recipes Last updated January 21, 2014

Wisconsin Cheese and Beer Soup Yield:  6 portions Portion size:   10 ounces   WEIGHTS AND MEASURES          INGREDIENTS 4 ounces (113g)                                   sweet butter 2 ounces (57g)                                     onion, small dice 1 ounce (28g)                                      celery, small dice 1 ounce (28g)                                      red bell peppers, small dice 4 ounces (113g)                                   all-purpose flour 2 teaspoons (10ml)                            ...

Pacific Northwest Recipes Last updated January 21, 2014

Chilled Blackberry Yogurt Soup Yield:  6 portions Portion size:   7 ounces   WEIGHTS AND MEASURES          INGREDIENTS 16 ounces (454g)                                 blackberries ½ cup (118ml)                                                sweet white wine or Gewürztraminer 3 ounces (85g)                                     honey 1 fluid ounce (30ml)                            lemon juice ½ teaspoon (1ml)                                cinnamon, ground 16 ounces (454ml)                              yogurt 3 tablespoons (44ml)                          heavy...

Rocky Mountain Recipes Last updated January 21, 2014

Red Potato, Corn and Chorizo Chowder Yield:  6 portions: Portion size:  7 ounces                         WEIGHTS AND MEASURES          INGREDIENTS 4 ounces (113g)                                   chorizo sausage links, ½” pieces 1 tablespoon (15ml)                            butter, clarified 4 ounces (113g)                                   onions, fine dice 1 ounce (28g)                                      celery, peeled, fine dice ½ ounce (14g)                                     flour,...

Southwest Recipes Last updated January 21, 2014

Grilled Vegetable Gazpacho Yield:  6 portions Portion size:  8 ounces                         WEIGHTS AND MEASURES          INGREDIENTS 2½ ounces (71g)                                  red onions, ¼-inch slices 3 ounces (85g)                                     zucchini, ¼-inch slices 1 tablespoon (15ml)                            olive oil 8 ounces (227g)                                   green bell peppers, roasted, peeled, diced 16 ounces (454g)                                 tomatoes, concassée 6 ounces (170g)                                  ...

California Recipes Last updated January 21, 2014

Cream of Garlic Soup Yield:  6 portions Portion size:  8 ounces WEIGHTS AND MEASURES          INGREDIENTS 2 ounces (57g)                                     onions, paysanne 2 ounces (57g)                                     leeks, white part only, paysanne 1 tablespoon (15ml)                            canola oil ½ pound (227g)                                  russet potatoes, peeled, medium dice 2¼ ounces (64g)                                  garlic, peeled, sliced 1¼...

Tex-Mex Recipes Last updated January 21, 2014

  Tortilla Soup Yield:  6 portions Portion size:  10 ounces                         WEIGHTS AND MEASURES          INGREDIENTS 3 ounces (85g)                                     onions, peeled and quartered 8 ounces (227g)                                   Roma tomatoes, quartered 1 fluid ounce (30ml)                            vegetable oil 12 fluid ounces (355ml)                      chicken stock ½                                                         corn tortilla, chopped 11/3 cloves                                           garlic, chopped 1 ounce (28g)                                     ...

Basic Culinary Recipes Last updated January 21, 2014

Brown Stock A flavorful liquid made from caramelized beef, veal, chicken, or game bones and vegetables, simmered in water with seasonings for 6-8 hours (3-4 hours for chicken).  This stock should be a rich dark color, highly aromatic, and gelatinous when...

Floribbean Recipes Last updated January 2, 2014

Key West Conch Chowder Yield:  6 portions Portion size:  10 ounces                         WEIGHTS AND MEASURES          INGREDIENTS 1 pound (454g)                                   conch meat as needed                                             lemon juice 1 clove                                                 garlic, crushed 4 ounces (113g)                                   celery, small dice 1 pound (454g)                                   carrots, small dice 8 ounces (227g)                                   onion, small dice 7...

Cajun and Creole Recipes Last updated December 10, 2013

Shrimp Bisque Yield:  6 portions Portion size:  10 ounces 1 pound (454g) – shrimp 12 ounces or ¾ pound (340g) – onion 12 ounces or ¾ pound (340g) – shrimp shells 1½ cloves – garlic 3 ounces (85g) – butter, clarified 1½ tablespoons (22ml) – paprika 3 tablespoons (44ml)...

Buffet Placement & Techniques Last updated December 6, 2013

Buffet Foods The standard buffet ratio for events is one double-sided buffet per 100-150 guests. Meal service in rooms with more than 10 buffets is one double-sided buffet per 150-200 guests. Plates – Are in the first location on a buffet. Cold Foods –...