The Perfect Mint Julep

1 liter Maker’s Mark Bourbon
Lots of fresh spearmint
Distilled water
Granulated sugar
Powdered sugar

Directions ~

First, prepare the mint extract. Gather about 40 small mint leaves, wash them and place them in a small mixing bowl. Cover with 3/4 cup of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then gather the leaves in a piece of cheesecloth and wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times, then set aside.

Next, prepare the simple syrup. Mix 1 cup of granulated sugar with 1 cup of water in a saucepan. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare the Mint Julep mixture, pour the remaining Maker’s Mark (about 3-1/2 cups) into a large pitcher. Add 1 cup of the simple syrup to the bowl.

Now, begin adding the mint “extract” a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may even have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons total.

When you think the mixture is right, pour the entire quantity back into the empty Maker’s Mark bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the Mint Julep, fill each glass (preferably a silver Mint Julep cup) half full with shaved ice. Insert a sprig of mint, and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice and serve

Never Second Guess

Movement of dream is depended upon how much you are willing to push yourself relentlessly towards it everyday.

Ever since I started Culinary school I have enjoyed every second of it, even when I nearly cut my figure off.  It has opened up to me so many opportunities and possibilities that I could never imagine.  It has already allowed me to meet some of the nicest and most talented people in food.  Despite that there seems to be a problem, something that is haunting me, a feeling that I can't seem to shake away.

If you know me or have read this blog for any length of time you know that I have a slight confidence problem. Even though most of the time I tend to hide it behind my sarcasm and humor it is still very much still with me everyday. Now I am no psychiatrist but this certainly can not be healthy.   Lots of times I can't see myself doing anything in the culinary world good enough to be accepted or liked.

This is a problem because confidence is everything, without it you will just always fail. Strangely that seems to be what consistently has happen in my life.  I find something I love and end up destroying it before I even get a chance to do anything worthwhile.  So how can I prevent this from happening this time at Culinary School? At this point I am not sure, I don't have an answer but to say I plan to not go down without a fight.

This concludes the incoherent babbling bull crap....

Creations Cooking Classes. Now This Is Fun!

Do you watch the food network endlessly?

Do you spend more time looking for new recipes than you do with your family?

Do you think your the next iron chef?

If you answered yes to one or all three of these questions then you may want to look into Cooking Creations Classes at The Midwest Culinary Institute sponsered by Krogers. This is a hands-on class and is a great way to have fun with friends and family. Learn all the skills and tricks needed to be an instant iron chef!

This past Monday I was able to help out as a student helper, and I must say it was a lot of fun and I can't wait to do it again. This is not for advanced cooks at all, if you love to cook and discover new recipes and flavors then you will fit right in with no problem.

Spring classes are filling up fast so make sure you follow this link to register.

If you use facebook click here for a super secret discount.

For more information call 513-569-1643

I Was Asked Why?

So when you are at least five years old you learn one of worlds most loaded question ever spoken, Why? It was always, why, reason was because we are filled with wonderment and sincerely wanted to know why. This is why I think I took everything apart in my house at one point. Funny thing I never really figured out why some things worked just got yelled at a lot.


So why am I bringing this up you ask....


Today I was in the Business Technologies office at school waiting for one of the Chefs to show up so we could have a meeting about next term and classes. I was wearing my chef uniform from head to toe and I was a little dirty considering I just came from my 7:30am Cooking 2 Lab class. To be honest I was a little tired. I wasn't alone though, there was a nice younger girl sitting directly across from me, looking like she was waiting to meet with someone also. All was quiet when she asked me bluntly, "Why did you choose to do Culinary? And is it hard?" Wow, I am sorry I thought I was on some hidden camera show or something? I also thought this was carefully staged question by one of my chef instructors to see if I could articulate the correct answer. Upon review, I just realized by my posture and the unmistaken look of sleep deprivation that this was real. My first reaction was to just laugh nervously and to choose my words wisely. I told her that is a loaded question, one that could take all afternoon to answer.


I told her that I chose Culinary Arts because from a young age I have been fascinated by the thought of food. The thought of taking innocent ingredients and putting them together and make some amazing is awesome. I also told her that it shouldn't be fun, with the long hours, the yelling, the stress, and the sweaty mess I seem to become everyday at work. However, for some reason it is fun, but fun in a way that borderlines on insanity. When you look at it from the out sided it seems the direct opposite of fun, it looks like hard work. It is hard work but gratifying and its a high that can't be found in a the bottom of a bottle or in pill. I think she was satisfied with the answer. Then I asked her if she was thinking about Culinary and she replied, "No, I am in nursing." I got up as I was leaving for my meeting and I said, "Next time I would love to ask you the same question."


As I headed home and got out on my bicycle to knock down some miles I kept thinking about that question. The funny thing is that the question of why never filled me with doubt like it would normally in past life endeavors.

Life isn't a question of why, but more like why not?

Greenhorn

So as my culinary journey continues it has brought me to my first job in a real kitchen. I am working along side Executive Chef Chris Ropp at the Kenwood Country Club. Chef Ropp was my Cooking 1 chef instructor at the Midwest Culinary Institute.

With this being my first job in a kitchen, there is not much room for screw-ups by the new guy. Last weekend was my first weekend, and the pace was crazy quick. Not only quick but long for a fat guy like me. Although I must say that when the adrenaline gets pumping there is, nothing more fun and I love it for sure. The flames, the yelling, and satisfaction of a job well done. Did I mention the yelling, I love it.

Not sure if anyone from work reads this, but if you are let me say thank you for your patience and understanding. Also thank you for keeping the hazing to a minimum.

Get out and eat the world