Culinary Technology Tips, Secret Kitchens and “Chef Extreme”!

Party on, Sacramento

Oh, what a night (times three) we had as we rolled into Rohnert Park, San Jose and Sacramento last week with our roving dim sum feast. Be sure and check out last week’s post for dim sum recommendations and a few chef secrets sprinkled in! On Thursday I will share my version of a Singapore Noodle dish as well, which was a HUGE hit. (Note: Singapore Noodles are actually a Chinese dish; oddly they did not originate in Singapore.)

Crazy-even cooking with convection

Here is how it all went down: In each showroom we planted our HUGE wok and steamer filled with smaller stacked steamers onto the gas burners. In San Jose we kicked out tons of food from the wok on a full 15, 000 BTU Dacor Cook Top;  while stir-frying the Singapore Noodles on the same cook top, that is power, baby! Ok, I get a little carried away, but wait; we then rocked dozens of cookies and sesame chicken wings out of the convection oven.  


Tech tip: With convection ovens, you get incredibly even cooking and you can fill the oven full of food (Dacor ovens are famous for this).The fans circulate the heat maximizing color, flavor and moisture. This, I love.

Hey, how about a secret Chef Tip: A “Secret Kitchen” … Join in the cooking classes and events in the smashing Dacor Culinary Center; at 871 Dubuque Avenue, South San Francisco. I am going there on March 8th for a class. Sign up on line or call Charlene Rouspil at 1-650-624-8283. (I promise to share all of my adventures!)


The next night in Sacramento, we partied in the KitchenAid Kitchen. Note the huge steamer, again and a sauté pan of Double Happiness Pancakes. Yes, we ruled the kitchen! We then knocked it out of the park with trays and trays of cookies and BBQ Pork Roast in the KitchenAid Steam Assist Range. Tech tip: This is a FULL convection range with a built in reservoir that you simply fill with water and enjoy a combination of the best of convection cooking, browning and evenness with bursts of steam for speed, moisture and versatility. (You make me look good, KitchenAid!) 

Nick Kress and Bertrell “wow” the crowd

Do you see why I have no qualms about driving all that way; my reward is to cook with passion and success with my SOE Team and our ever growing Culinary Community!

Hey, how about another secret Chef Tip: Meet the brilliant Chef Chris Krotke, owner of Chef Extreme, the guy who creates a tremendous cooking experience at Standards of Excellence;  in Reno, Nevada on the last Wednesday of every other month starting this Wednesday February 23rd.  

Chef Chris, honing his skills, one taste at a time!

“My topic for February FFT is “Winter Soups and Stews”. The featured dish will be my Cioppino, which I could eat year round.  We will be using local Dungeness crab, white fish and clams as well as artisan breads, of course. Keeping in the tradition of this Italian inspired fish stew, we will be having Tiramisu for dessert.  Here is a little pic of my trip last year to SF, nice bib eh? I was so full by the time I left I could rest my pint of anchor steam on my belly.  That pic I will not include. Ciao”