Bloghttp://www.homechefheidi.com/blog/en-US2010-03-11T17:08:39ZSquarespace Site Server v5.9.2 (http://www.squarespace.com/)LA LA Landhttp://www.homechefheidi.com/blog/2009/5/15/la-la-land.htmlHeidi2009-05-15T17:56:11ZI will be working in Los Angeles on and off for the next three months as the production manager and production accountant on "Giada at Home"!

I can stil be reached at 310-490-7190 or heidibhappy@yahoo.com.

]]>Moving Forwardhttp://www.homechefheidi.com/blog/2009/4/7/moving-forward.htmlHeidi2009-04-07T21:19:31Z    It's been months and months since I graduated CSR's Chef Trak program, and you would think that I would have started a growing personal chef business by now...but the truth is that I have continued working at Citizen Pictures and Base 2 Studios, and I am getting some great experience working on the food show "Giada at Home", albeit as the production accountant. 

    I am constantly being asked "Are you working as a chef now?", and I can honestly say I am truly enjoying cooking/experimenting for family and friends. I am ever more humbled by the food world and great chefs. I feel like I merely hit the tip of the iceberg, per se, with my 15 week course.  My appreciation for fine food and ingredients is exponential...this is a continuing educational persuit and passion. I am so glad I went to culinary school and can only imagine where it may lead..if only to my kitchen table...or yours... :)

    With that being said, I would be very happy to take side jobs on nights and weekends. If you have a special event or meal, I'd love to help make it happen. I am currently based in Denver, but with an LA cell # 310-490-7190. HCH

 

]]>WEEK 10-15...It is finished!http://www.homechefheidi.com/blog/2008/10/2/week-10-15it-is-finished.htmlHeidi2008-10-02T22:06:51ZWEEK 10,11,12,13,14,15
Woops. I forgot I had this blog thing to do… Honestly, the last 6 weeks are a blur.  Amidst school, I managed to go to LA twice to do accounting on the new Giada show, I rented my house out during the DNC, etc, etc. Today is October 2nd, the day after graduation.  I am EXHAUSTED, but feeling very accomplished. Everyone keeps asking me, “What next?” and I can hardly think past the thought of relishing a weekend on my couch. I do know that I will be a culinary student for life!
A recap on the last 6 weeks:
Week 10- I can’t even think back this far. Total blur.
Week 11- Chef ? from SoBo- BBQ galore and even a beer pairing. YUM YUM YUM YUM YUM. That is all I have to say.
Week 12- Chef Kyle from The Kitchen- colorful menus and simple, local ingredients, focusing on ala minute preparation. I ran right home and bought a pasta machine and some ridiculously expensive heirloom tomatoes to recreate one dish!
Week 13- Chef Erik from Black Cat- My favorite of all the guest chefs. Focusing on 100% utilization of food product. Very creative and absolutely mouth watering. The duck confit with ginger gastrique was to-die-for!
Week 14- Finals- One day of written exam and one day of kitchen practical exam. The written was a no-brainer but I was really nervous about the practical (due to my mediocre midterm).  The final was called a “market basket”, consisting of 2 proteins and 2 veg (unknowns prior to arrival) and our choice of starch and dessert.  I chose lucky bag #5, and was pleased to get scallops, beef filet, swiss chard and zucchini.  We were allowed ½ hour of research time to plan a menu, and then 3 hours of preparation.  I prepared scallops for an appetizer, dusted with flour and pan seared, topped with a lemon and basil pesto, accompanied with mandolined, grilled, rolled roses of zucchini. Next for the entrée I seared the filet, accompanied with my own version of re-hydrated, dried cherry gastrique/wine and demi-glace reduction, over julienned and braised swiss chard, with a side of polenta soufflé, topped with creamed cheuvre with chives.  Last, for dessert, I prepared whole, wine and vanilla poached pears, drizzled with a chocolate fondue.  In all, it went pretty well! I got an A! I am so glad that is over!
Week 15- Graduation. Let me preface this by saying the graduation is more of a “coming out” dinner.  We had planned a comprehensive menu over a couple weeks and then prepped for 2 days before graduation.  I teamed up with Lori, and I focused on the roasted leg of lamb and quinoa with mint chutney, and she prepared the bread pudding with plum sauce.  This was kind of a crazy week, with crazy hours, but the final dinner we put on for friends and family was very successful.  I unwittingly volunteered to decorate the room, which was quite a lot of work,  but it came out beautiful.  Today, I have a nice diploma to hang on a wall and thoughts and dreams as to what the future may bring.
Thanks to my family and friends for your constant encouragement!

]]>WEEK 6, 7, 8, 9 (Can you tell I’ve been busy?!)http://www.homechefheidi.com/blog/2008/8/21/week-6-7-8-9-can-you-tell-ive-been-busy.htmlHeidi2008-08-21T15:53:51ZWeek 6 was Pastry Week. Quite possibly my favorite week.  We learned the basic pastry techniques of making dough: pate frisee, pate brisee, pate a choux, brioche. I’ve never considered myself a baker (more out of necessity due to the carbs)…but I may have a new passion.  
Week 7 was Mid –Terms. Yes, I am 37, and doing mid-terms. Quite possibly my least favorite week. I stressed out, and second guessed myself too much during the practical.  I produced the same menu for friends just days before to rave reviews, but I can say having 2 chefs watch your every move is rather nerve racking.  Lesson learned. Stop second guessing- go with my instincts in the kitchen…they’ve always been good to me!
Week 8 was Seafood week. Admittedly, not so fun for me due to allergies, but we made beautiful, colorful menus, thanks to guest Chef John Platt from Q’s. As a result of my mid-term reviews, and my busy work schedule, I've decided that something has got to give!  I am going to just have fun and really soak it up at school and take some of the pressure off myself.
Week 9 was Wine and Cheese Tasting on Monday (my specialty), and then two nights of breakfast. Is there really anything better than breakfast for dinner?  I am still in heaven today from the yummy brioche bread pudding, topped with bananas foster, and Manuel’s delectable chilaquiles. My resolve to have some fun has certainly worked. This week was great ☺

]]>Week 5http://www.homechefheidi.com/blog/2008/7/25/week-5.htmlHeidi2008-07-25T16:20:15Z
]]>Week 4http://www.homechefheidi.com/blog/2008/7/21/week-4.htmlHeidi2008-07-21T20:18:00ZWeek 3http://www.homechefheidi.com/blog/2008/7/15/week-3.htmlHeidi2008-07-15T15:03:34ZSo, let me tell you a little about how these classes are set up. We are a class of 11 students, and we are broken up into two teams, randomly, each week. Each team makes the same menu, with some derivations, and then at the end of the evening we eat dinner, plating for the other team, and then critiquing the meal.  I had the daunting task of being Team Chef this week.  I barely have any comfort level in this kitchen, and I hardly know my classmates, but I was supposed to put organization and diplomacy to work, meanwhile, learning.  It was stressful, I must admit!  Ok, so I am a bit of a perfectionist...luckily we managed to crank out some really tasty, carbalicious food (the focus was on grains).  We made pastas, grains every which way, and cheeses.  Fun stuff! I am already into my 4th week, focusing on meat cuts and preparation.

]]>Week 2http://www.homechefheidi.com/blog/2008/7/1/week-2.htmlHeidi2008-07-01T18:16:21ZI felt really good in the kitchen week 2, and the students/teams seem to be working well together. Lots of new information: stocks, mother sauces, vinaigrettes, mise en place, food costing, etc. The Chicken Putanesca and French Onion Soup will go on my regular repertoire! Oh, and I did very well on my knife skills test: chopping garlic into a fine brunoise (1/16x1/16x1/16 cubes).  Mad skills! Watch out!
4th of July week is vacation…I am off to San Fran and Napa…I can’t wait to see the ocean and eat at IN-N-Out Burger :)

]]>Week 1http://www.homechefheidi.com/blog/2008/6/24/week-1.htmlHeidi2008-06-24T19:48:56ZI made it through week 1 of culinary school!
The class consists of 11 people. I am one of 3 women (go girls!). I have the daunting task of perfecting knife skills (I clearly am a rough chop home chef!)  Have you ever cut a perfect 1/16x1/16x1/16 cube?  Well....I have to... and they measure it!!!!
By Wednesday, I was wondering,  “What the heck was I thinking?”  I made it to sleep by 1:30am, 2 nights in a row, and was up by 6:30am. The sleep deprivation definitely got the best of me (read: a mini breakdown). My mind was, and is, going a million miles a minute. It’s been a while since I was in college- all this new information is sinking in, but certainly at a slower rate! The chemical properties of food are most interesting to me…I am literally dreaming about it.
I am striving to laugh and learn. I already have experienced so many new techniques. My appreciation for the culinary arts is ever increasing, but I’d sure like to spice it up a bit :)

]]>A new venture.http://www.homechefheidi.com/blog/2008/6/9/a-new-venture.htmlHeidi2008-06-09T16:49:21ZI have had a successful 13-year career in accounting and importing, for which I am truly grateful, but it is time that I  finally follow my dreams and embark on a new career in personal cheffing.  I have been cooking for family and friends for as long as I can remember. Food and wine have always been my passion, my hobby, my creative outlet...my way to love on people.   I am a self declared "foodie"and wine enthusiast.  I want to bring those passions to the table!  To kick start this venture, and to refine and enhance my skills, I am starting culinary school on June 16.  It is a 4 month, professsional program, called "Chef Trak", offered by "The Culinary School of the Rockies", in Boulder.  I hope you will follow me on this journey.  I am so excited to get cooking for everyone!

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