Two day til Thursday. This is the day that my cooking show airs. And I can't wait, so stay tune to u stream.tv, 7:00 pm.
Today was a long day,Tuesdays are like that, because I have two classes on this day. My students are great and I really enjoy being their Chef Instructor.
Well gotten go to sleep.
My sign off:
Keep on cooking and eating in a better way.
Keep on loving and teaching in a greater way.
Sara
Tuesday, August 30, 2011
Sunday, August 28, 2011
What's Not Cooking Today
It is Sunday nite and I did not do much cooking today and when I did, it was for my lunch and dinner.
For lunch I had some pasta with my home grown egg plant and marinara sauce with a bread stick. It was so good. The other meal was some bbq w/ chips on two mini buns. I love those mini hamburger buns, because they are the perfect size for sandwiches. By the time you make two mini sandwiches with a side of some kind of starch or vegetables you are full. The whole wheat ones are my favorite ones, but they are hard to find sometimes.
I have make myself 2oz beef patties, which I have put into my freezer, so when I need a quick meal I already have something in there to grab.
Oh, I had the best nite with my students on Friday nite. I am teaching a Garde Manger class. I pulled out my old photos of my travels/studys to Paris, France and Germany. During that time I was studying at La Varenne in Paris and attended the Culinary Olympic, and wow I have not looked at those photos in years. The goals is to show my class these photo of the highest level on how prized winning platters looks. The subject is cold food. And next I will show my baking class the same photos, because in those photos are a lot of pastries and chocolate work.
Hey go and check out my cooking show on ustream.tv this thursday nite at 7:00 pm.
Signing off: Keep on cooking and eating in a better way. Keep on loving and teaching in a greater way.
Chef Sara Ray
For lunch I had some pasta with my home grown egg plant and marinara sauce with a bread stick. It was so good. The other meal was some bbq w/ chips on two mini buns. I love those mini hamburger buns, because they are the perfect size for sandwiches. By the time you make two mini sandwiches with a side of some kind of starch or vegetables you are full. The whole wheat ones are my favorite ones, but they are hard to find sometimes.
I have make myself 2oz beef patties, which I have put into my freezer, so when I need a quick meal I already have something in there to grab.
Oh, I had the best nite with my students on Friday nite. I am teaching a Garde Manger class. I pulled out my old photos of my travels/studys to Paris, France and Germany. During that time I was studying at La Varenne in Paris and attended the Culinary Olympic, and wow I have not looked at those photos in years. The goals is to show my class these photo of the highest level on how prized winning platters looks. The subject is cold food. And next I will show my baking class the same photos, because in those photos are a lot of pastries and chocolate work.
Hey go and check out my cooking show on ustream.tv this thursday nite at 7:00 pm.
Signing off: Keep on cooking and eating in a better way. Keep on loving and teaching in a greater way.
Chef Sara Ray
Friday, August 26, 2011
Cooking with Chef Sara RayCEC
Well 8-25-2011 has passed, it history, but it is also her-story, and my story is Cooking with Chef Sara Ray CEC at this time in my life. It is fun, relaxing and I have the control of what goes on the show in the name of food.
I am in the culinary arts industry and it is so very interesting in it self. And I have traveled down many roads in this industry. And now I am back in the classrooms as a Chef Instructor also and it is amazing and so are my students.What a great way to share your knowledge and experiences with up and coming culinary students.
My thoughts for the day:
Here's the thing or saying that I don't get: "Those who can't do- teach." Well as I see it. You must first encounter a teacher in every stage of your life. First it is your parents and families and churches. Next it is the PK teachers and the classroom gathering of other students. Then you start the journey of schools, from kindergarten to grad-school. And the bosses in the workplace or your own company or small business. So does this mean that these people can't do? And what is it that they can't do?
Or for those who can't teach, don't do? So if you really think about it, everyone is a teacher! And no one said that it was a good experience but just an experience in life.
Signing Off.
Keep on cooking and eating in a better way.
Keep on loving and teaching in a greater way.
Chef Sara Ray CEC
I am in the culinary arts industry and it is so very interesting in it self. And I have traveled down many roads in this industry. And now I am back in the classrooms as a Chef Instructor also and it is amazing and so are my students.What a great way to share your knowledge and experiences with up and coming culinary students.
My thoughts for the day:
Here's the thing or saying that I don't get: "Those who can't do- teach." Well as I see it. You must first encounter a teacher in every stage of your life. First it is your parents and families and churches. Next it is the PK teachers and the classroom gathering of other students. Then you start the journey of schools, from kindergarten to grad-school. And the bosses in the workplace or your own company or small business. So does this mean that these people can't do? And what is it that they can't do?
Or for those who can't teach, don't do? So if you really think about it, everyone is a teacher! And no one said that it was a good experience but just an experience in life.
Signing Off.
Keep on cooking and eating in a better way.
Keep on loving and teaching in a greater way.
Chef Sara Ray CEC
Thursday, August 25, 2011
Cooking with Chef Sara Ray
The cooking show went well tonite. I made a simple and healthly platter of fresh vegetables, freshly made hummus, grilled chicken boneless quarters with red leaf lettuce wrap. The chicken wrap had a quick and easy dipping sauce with it.The sauce was a lemon sauce which really complemented the chicken. And it was all wonderful. The main attraction was my homegrown tomatoes. I just sliced it into quarters, because I wanted to taste those tomatoes and I was not disappointed.Below is what I prepared on Cooking with Chef Sara Ray. That tomato is one of the smaller one that I picked from my garden,but all in all the flavor of it was great. Now you can see how quick and easy it is to prepare a nice meal on a budget and when you are coming off of a very busy week and it is only Thursday. And the major plus about thursday nite is that I get a chance to actually sit down and relax and enjoy a meal with my friend Monica.
Monica is also the owner of MP Productions and this is where we do the taping of the show. You can see us on the aftershow on ustream.tv We are discussing the end result of the food. Since we have been doing the Cooking with Chef Sara Ray, both Monica and I have lose some weight and we can see it on our bodies.
And this is just from sitting down at the dinner table one day a week and just enjoy the time too dine.
TUNE IN NEXT WEEK http://www.ustream.tv/channel/cooking-with-chef-sara-ray1
Monica is also the owner of MP Productions and this is where we do the taping of the show. You can see us on the aftershow on ustream.tv We are discussing the end result of the food. Since we have been doing the Cooking with Chef Sara Ray, both Monica and I have lose some weight and we can see it on our bodies.
And this is just from sitting down at the dinner table one day a week and just enjoy the time too dine.
TUNE IN NEXT WEEK
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