Seven Springfield Public School students take part in ‘Future Chefs student recipe competition’
SPRINGFIELD, Mass. (WWLP) – Seven Springfield Public School students showcased their culinary skills Wednesday night in a live cooking competition.
Day 2: WMAS Radiothon helps raise money for Baystate Children’s Hospital
It’s part of the annual “Future Chefs student recipe competition” at the Culinary and Nutrition Center. They worked alongside Home Grown Springfield chefs to recreate their cherished family recipes.
The competition received nearly 100 recipe submissions from students in grades 1 to 5. One of the chefs told 22News that it’s a step in getting students to make healthy food choices while also getting them to be active in…
Two young Powys chefs cook at event at 10 Downing Street
Two apprentices Rosie Koffer and Gabbi Wilson who both worked at Chartists 1770 at The Trewythen in Llanidloes were part of a team who prepared a selection of “mouthwatering savory and sweet canapes” for VIP guests from business, culture and entertainment.
Last month the pair were crowned the first winners of the Culinary Association of Wales’ Green Chef Challenge after only working as chefs for a few months.
READ MORE: Young Powys chefs pick up prestigious new vegetarian cooking award
The team, representing the Culinary Association of Wales (CAW), included five employees from the Celtic Collection including Thomas Beckett, senior…
Save $130 on a Kitchenaid Stand Mixer and Elevate Your Cooking Game
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Hairy Bikers’ Dave Myers: Cooking up memories of a great man
I can’t claim that I regularly cook from all of them, but the dog-eared appearance and stained pages of many of them bear witness to the fact that a good proportion do indeed find their way onto my trusty cast-iron cookbook stand.
Inevitably, though, we all have our favorites, those volumes we keep going back to. This is as much about the way they are written as it is about the recipes themselves, the character and joy of food which leaps off the page of a really good cookbook.
One of the most-used cookbooks in my house is my go-to…
Sertaç Dirik’s Turkish dinner party recipes for early spring
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The typical food you get in a Turkish restaurant doesn’t represent how I ate growing up. In restaurants, you’ll often find a certain set of late-summer ingredients — aubergines, courgettes, tomatoes. But Turkish home cooking is very seasonal. At this time of the year, we’ll be cooking with winter greens, rhubarb and foraged ingredients such as wild garlic and nettles.
My dad, Ali, has had the Mangal restaurant in London for 30 years. When I took over as head chef…