In This Issue:
Featured Links:
|
 |
|
|
Artisan Bread and Gourmet Connection
Hi everyone, happy holidays.
Thanks for your good comments and positive feedback on our last newsletter. The Club Culinary website remodel/upgrade is also coming along. We welcome your feedback and suggestions.
I promised you artisan bread this issue and I’ve got some great stuff for you. These days our audience is more informed and sophisticated than ever. They know what they want and they know it exists. However, high-end artisan breads are not inexpensive. You may find that making two or three different breads and changing flavors once in a while is more cost effective than buying bread and will increase sales by bringing them back in the door. The world loves hot, fresh bread and we need to give it to them!
I found some great information for us. Check out the databse of bread recipes.
I made the the ciabatta and the pizza. I’ve yet to make it through the entire database. Let me know if you find a great recipe!
Gourmet Connection
When changing the flavors of your bread or creating tasty new tepanades & dips for your breads I know the perfect place for interesting cheeses, olives or any specialty items in the largest or smallest of quantities, hand delivered to your door.
Gourmet Connection is a Los Angeles based company that is looking to expand operations nationwide. Presently Bob hand delivers to the southern California area however if you call now from anywhere in the US and mention Chef Whitney’s Newsletter he will send you a free catalog with discount coupons good on your next nationwide purchase from Gourmet Connection! If you are in the LA area just call Bob, mention Chef Whitney and he’ll be at your door the next day with Chef Whitney’s special 20% discount on your entire order!
The LA area sales rep is Bob Langis.
His phone number is (310) 397-0106.
Helpful Hints
Helpful Hint:
When freezing dough do it after scaling and shaping before the final proofing. Remove from freezer, let thaw and rise and then bake.
-Chef Whitney
Got some hints or tips? let us know!
Bread Baker’s Guild of America
Did you know there is a bread baker’s guild of America and they send a team to the “Coupe du Monde de la Boulangerie” in Paris and Team USA won in 1996!
Go to the link below and you will end up at the guild’s home page. Click on “See How They Did It” and look around a bit then go back and click on “Team USA”, scroll down to the “Coupe DU Monde” website link and click. There are some great pictures-makes me want to go one year and check it out!
Next Issue-Kid's Food
Yes, it’s true. Our generation had to eat what was on our plate or go hungry!
It seems that kids are catered too more and more every day. There is a ton of prefabricated, frozen garbage on the market for our kids. That is one reason why he have the child obesity problem we have today. We must keep up with the growing need for kids’ food that is appealing to kids and still offers some nutritious value.
In the next issue we will explore exciting new ideas, recipes and links to enhance your kids’ menus and buffets!
May I Introduce Myself ?
Working in restaurant kitchens from the age of fifteen, Chef Whitney Werner, CEC, brings twenty-five years of experience to Club Culinary and the American Culinary Federation.
After graduating from the Culinary Institute of America, Hyde Park, New York, in 1984, Chef Whitney started in pastry as part of the opening team of the Ritz-Carlton, Laguna Niguel. He moved through the ranks of the kitchen working for top establishments such as Tavern on the Green, New York City, Beverly Hills Hotel, Beverly Hills and various Hilton Hotels nationwide. In addition, Chef Whitney brings us experience from the Far East, where he worked with established hotels such as the Ambassador Hotel in Taipei, Taiwan, updating menus with current culinary trends.
Shortly after his return from the Far East, Chef Whitney was awarded four stars for his French-Russian cuisine at Le Bel Age Hotel in Hollywood, California. Thereafter, Chef Whitney opened his own restaurant, “Whitney’s,” on the famous restaurant row of Montana Avenue in Santa Monica, California. Chef Whitney enjoyed many successful years of high profile celebrity clientele that gave him the reputation on the West Coast, which he is still known for today.
After traveling the world and reaching his ultimate goal, Chef Whitney wanted to give back to the culinary field. He joined the American Culinary Federation and took a position as chef instructor at the Los Angeles Culinary Institute with Certified Master Chef Raimund Hofmeister to be involved with the development of the new crop of young chefs.
Having grown up in Santa Monica, Chef Whitney could not resist the offer as executive chef at The Beach Club in Santa Monica, the oldest and most prestigious club on the shores of Southern California.
Now, after branding the dining room “Whitney’s,” and enjoying the fifth record-breaking year at The Beach Club, the culinary culture of west coast clubs has been changed forever. Chef Whitney has been speaking throughout the country to provide private clubs the insight to revitalize their restaurants and compete with outside competition. Chef Whitney has also given seminars at the Club Managers Association world conferences and aspires to further his certification to certified master chef.
Contact Chef Whitney
We welcome your suggestions, submissions, and news items. We thank our venders for helping fund our newletter.
If you are ever in Los Angeles come by and say hello. I’m at The Beach Club in Santa Monica.
We are getting some good experience doing newsletters & websites for our industry. Give us a shout if you want to get something going.
Kindest Regards,
Whitney Werner, CEC
Executive Chef, The Beach Club
2nd VP, CCAC/ACF LA Chapter
Chef of the Year 2001
President/Founder-Club Culinary
President-Les Amis d'Escoffier
310-395-3254
chefwhitney@clubculinary.com
|
