Recent content by JoshBenske

Just a few of the dishes we have cooked.

I am going to be attending the Proffesional Chefs Institute in Campbell, CA. Yes she likes Seafood. She absolutely Loves Ahi, and scallops as well. The main theme of the meal is Citrus flavors, another favorite of hers. All the preperations are served individual for a total of 6 courses. Along...

Hi All, Im making lunch for a good friend of mine tommorow. Her birthday is Wednsday ( The 16th) But I am going to be out of town working all week so I kind of planned her "Birthday" with me on Sunday. Her day is going to start with a trip for a Pedicure and Manicure, followed by the disposal...

For any it concerns. I made it into the Top 16 nationally and I am going to be competing in the finals at PCI. I am very excited! We are given a pantry list and Competitors Ingredient Basket to prepare a Entree course with, and a Dessert. The Two course plan I have come up with is the...

My prefered school is CCA but having talked to some of the students I am kind of doubting it. I have been to the campus twice and it seems very nice, but I just get a lot of bad feedback. This scholarship contest is for PCI in Campbell, CA. The Proffesional Chefs Institute ( www.pci-chef.com )...

Hi everyone, It has been a while since I posted so I thought I would pop on and show everyone what I entered in a scholarship contest for a Culinary Arts school I may possibly be attending. We had to write a 250 word Essay on " Turning your Passion into your Profession" And create a 3 course...

I make a Cream of Mushroom soup sometimes that I really like. Not sure of the exact measurements I dont know them ( I just add to taste) I use Crimini Mushrooms ( But buttons work too). Slice them up and sautee in butter and olive oil, with Shallots, and Onions. Also a few cloves of minced...

Were having- Baby Greens with Raspberry-Balsamic Vinaigrette, and Sourdough baguette croutons with broiled Goat cheese. Roasted Pork Loin on mashed potato's with caramelized shallots and Wild mushroom confit, and a Ginger-Carrot emulsion, with a red-wine reduction sauce alongside And...

Just be super careful. I like to wear a pear of thick latex gloves, but these arent really going to help you from the MOLTON hot sugar. If you get it on your hands your pretty much assured a good burn. If you are very organize and clean, however, this will not be an issue. Wearing the gloves...

The Sugar art is really easy to do actually. Im having a lot of fun teaching myself how to work with it. Buy a few Silpats ( They cost about 15-20 bucks depending on where you buy them, Ive got SiliconZone ( Generic Silpats) but they work just as good. You can start by just melting down the...

Hi all, Today I completed my Final semister test in my Culinary Art's class. Our task was to design and produce a three course meal. The menu I made included the following Items- Fresh Baby Arugala salad with Balsamic-Raspberry Vinaigrette and Bosc pears with shaved parmesan ( But we ran out...

I actually do have a 8x17, heres a picture. Some sushi and seared Ahi that I made for my gf's birthday. Josh

Kurt, Its good to see that other young people are interested in cooking. I am 17 and I cook very often. I work at a local resteraunt and I cater as a Personal Chef to parties and dinners for Friends and associates. You should look into any Culinary Art's Classes that may be in your area. If...

Ironchef, I usually run with whatever the dinner/party host has. I dont have enough plates to cater to more than a few people yet. The plates in the picture were workable ( They belonged to the host) but I agree and whole heartedly embrace large white plates. I love a blank canvas. I am going to...

Thanks for the kind comments :chef: I live in Antelope now, very close to Roseville. Its a pretty nice area. Next year I will be in SF at CCA, and I am really looking forward to the constant supply of REALLY fresh Seafood that will be available there! Josh