Time for something a little bit different. The giant subs and super-human stackers are what you usually associate a 'sandwich' with when you think of this week. Lets go small, simple and tasty. These pinwheels take really no effort to make and really relies on you finding a good grocery store to get you nice, tasty turkey.
A spin on the stadium nachos and cheese most are so familiar with already. This uses nice russet potatoes in place of tortilla chips as you weapon of choice. This recipe calls for them to be fried, but another alternative is to brush them lightly with oil and bake them again at high heat (450 degrees) until they turn brown. And from there, the world is your oyster!
Depends on what side of the couch you fall on for this one. This could be the most anticipated sporting event of your calendar year, or the one evening where you decide to hit that Seinfeild marathon up. But for most of us, it's the climax to the 2014-15 football season. The Seattle Seahawks and the New England Patriots highlight the game, but what will highlight your spread?
So i took a practice test, right?
Something that i've always tried to do in my culinary career is to keep up with certification. For those that don't know, certification in the food service industry can be pretty helpful in things like a job search, seeking advice from a woman/man, or just to become that much better of a chef. In my case, its been a lot of the latter i think. But i wanted to chronicle and remember the experiences i have so i decided to blog about it. This is the first in probably many more updates to come.
All across the nation, more and more workers are ratcheting up their efforts to demand higher wages for their services. And you know what? The message is starting to get heard...
Workers have primarily been looking for more livable wages since the start of these protests and walk-offs earlier in the year. If you want to know my opinion to this, which has not changed since i wrote my editorial on it, click here. But in short? I'm all for these workers pushing to get higher wages. But with that is going to come added responsibilities and added pressure. What are your thoughts, though? I'm interested in hearing what other opinions to this may be.
I want to say that it was about 3 years ago in 2011 that i spotted my first food truck in the Cleveland, Ohio area. It was not parked, it was driving on the east side of town near Willoughby. And i remember thinking to myself that that seems like a cool idea but it'd be hard to make a solid living off of that. Well, here it is 3 years after that and if anything, the food truck business is seeing success that is long due.
Ok. So i know i owe a explanation as to where the site has gone, what has been going on, where things have gone and just a general what happened to those of you that followed the site up until it's disappearance some 4 months ago. Well, take a sip of the favorite chilled beverage for this brief story.
Just a FYI for you guys. I'm working on some site issues with the men and women that provide the domain for the website. Once everything is sorted out, everyone should be able to access the site using a naked domain (a la kitchenacademic.com) instead of what I had in a CNAME (you'd only reach the site typing http://www.kitchenacademic.com) earlier. This should make it a lot easier to get to the site for everyone. The site might be up and down during this 'maintenance' so please bear with me and I appreciate you guys and girls!