This week: Lunch
The first frost has kicked in so we can probably kiss the Rainbow Chard goodbye, Hello Kale, Winter squash and Roots...
Hello Everyone I'm Arran and I love to cook. I have been cooking professionally for 21 years, that's over half my life. I learned to cook through an American Culinary Federation apprenticeship followed up by a formal culinary degree from Le Cordon Bleu.
Monday 21:
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Vegetarian and Beef Pasta Marinara Served with Garlic Bread
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Tuesday 22:
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Marinated Chicken Served with Mushroom Quinoa
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Wednesday 23:
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Cape Cleare Salmon Cakes served with Herbed Rice Pilaf
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Thursday 24:
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Thanks Giving Feast Turkey-Ham-Potato-Vegetables
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Friday 25:
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Cottage Pie served with Broccoli
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Saturday/Sunday:
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Chef's Choice
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Hello Everyone I'm Arran and I love to cook. I have been cooking professionally for 21 years, that's over half my life. I learned to cook through an American Culinary Federation apprenticeship followed up by a formal culinary degree from Le Cordon Bleu.
Why the Hospital?
Well, several reasons... the idea that I can change the way folks eat, an "Institution Revolution," good wholesome food that kitchen staff actually cook as opposed to heating up. Secondly, the hospital is the perfect platform to encourage and teach people to cook more. Finally, it's just a great job with great people.
Why this Blog?
Blogging is a great tool to inform the masses. Unlike the old menu system that was a rotation of preselected food options, we'll be able to respond to what is happening with seasonal products and even the weather forecast. This Blog will allow us in the kitchen to keep you up to date on what we're up to and even give helpful cooking tips along the way.
