Paul O'Shea

Caesar salad turns 100. The Caesar salad was invented in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. This classic dish, traditionally made with romaine lettuce, croutons, Parmesan cheese, and a distinctive dressing of garlic, lemon juice, egg, and Worcestershire sauce, has stood the test of time and remains a favorite among salad enthusiasts worldwide. A traditional Caesar salad includes the following ingredients: - Romaine lettuce - Croutons - Parmesan cheese - Caesar dressing (made with the following components): - Lemon juice - Olive oil - Egg yolks - Worcestershire sauce - Anchovies - Garlic - Dijon mustard - Black pepper Optional additions often include grilled chicken or shrimp.

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Stir fried beef with teriyaki sauce

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Are you on a Low Sodium Diet At Chefs For Seniors - Spring Hill & Brooksville, FL, we understand the importance of a low-sodium diet for some of our clients. Our professional chefs can help you create delicious and healthy meals that are tailored to your specific needs. We use flavorful ingredients such as onions, garlic, herbs, spices, citrus juices, and vinegars to add flavor to your meals without excess salt. Our recipes and tips can help you make healthy choices when preparing your meals. We also suggest incorporating high-potassium foods into your diet, such as sweet potatoes, potatoes, greens, tomatoes, and lower-sodium tomato sauce, white beans, kidney beans, nonfat yogurt, oranges, bananas, and cantaloupe. These foods can help counter the effects of sodium and may even help lower your blood pressure. Chefs For Seniors - Spring Hill & Brooksville, FLChefs For Seniors - Spring Hill & Brooksville, FL 352 397 4615

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🍽️👨‍🍳 Why do chefs wear hats? Ever wondered why our favorite chefs always sport that iconic headgear in the kitchen? Here’s why: Tradition & Heritage: The chef’s hat has deep roots in culinary tradition. Dating back to times in busy, hot, and smoky kitchens, it protected chefs from hair and sweat while cooking. 🧽 Hygiene: In a space where cleanliness is crucial, the hat keeps hair out of the food, maintaining essential kitchen hygiene. 🏅 Identity: More than just a hat, it signifies authority and respect, distinguishing the chef as a leader in the kitchen. 💃 Style: The hat completes the chef’s uniform, adding a touch of professionalism and style. Learn more about CIL below! 👉https://bit.ly/3X3DOax NEXT TERM STARTS AUGUST 5, 2024! #CulinaryInstituteLenotre #ChefHat #ChefLife #CulinaryTraditions #KitchenHygiene #ProfessionalChef #CulinaryEducation

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Let terrines cool properly before weighting, pressing and refrigerating. Save this post for later to remember this tip. Serious about taking the Master Chef Exam? Complete this form: https://lnkd.in/efKimnhF #americanmasterchefsorder #amco #masterchef #professionalchefs #chefs #mastery

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https://lnkd.in/g6RGMhcJ Here is an EASY TO FOLLOW CHICKEN BACON PHILLY recipe! This simple recipe is very easy to follow sandwich idea that doesn’t take very long at all, in fact this is a quick recipe, less than 30 minute meal idea. #sandwich #sandwichrecipe #easyrecipe

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CUISINE : Thai COURSE TEN : Cheese Course TERMINOLOGY : Fried cheese is a dish of cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack. Fried cheese is typically served hot, right after being cooked. It may be accompanied with a dipping sauce or coated with a dressing. ETYMOLOGY : Fried cheese is a common food in Brazil and the Dominican Republic, and is typically served as a breakfast dish in Singapore, Thailand, Costa Rica, Cyprus, Greece, Lebanon, Syria and Turkey. Fried cheese is served as a tapas dish in Spain; fried cheese balls are delicias de queso (lit. 'cheese delights'). Fried cheese is also found in Italian cuisine. VARIANTS : * Queso frito 'fried cheese' has many variations. Spanish versions sometimes use paprika. It is also found in Central American cuisine. * Mozzarella sticks are slices of mozzarella cheese that are battered or coated in bread crumbs and then deep-fried or pan-fried. The dish can also be baked, rather than fried. * In Israel, the main way to prepare Halloumi cheese is by frying it with olive oil in the pan, unlike the rest of the countries where grilling is the main way to do so. * In Egypt, جبنه مقليه‎ gebnah ma'liyyah 'fried cheese' is usually battered and served as an appetizer; it is considered a specialty of Alexandria. * In Hungary, fried cheese is a common cheap dish, served in restaurants or at home, usually made from the locally popular trappista cheese which accounts for 70% of the country's cheese consumption. The common name, rántott sajt, simply means 'fried cheese' or 'deep fried cheese'. It is generally served in a square or in a triangular shape. * Romania and Bulgaria have a similar dish to the Czechs, Slovaks and Hungarians, called caşcaval pane. Caşcaval is a general term for yellow cheeses in the two countries, with the ones most commonly used being Edam or Gouda.

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🎉 Q&A Series! 🎉 We are back with the latest episode in our Q&A series featuring Chef Dan, the Executive Chef and Owner of Lantern Pizza Co. In today's question, we ask Chef Dan to chat with us about moisture pain points in the kitchen. Specifically, he talks about how to identify and address excess moisture issues. Spoiler alert - he isn't just talking about food! 🍕🔍 #NovipaxQandA #FoodserviceExcellence #ChefInsights

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Chef Andres gets real about one of his biggest takeaways from pre-Chefpreneur™ days. Hope this encourages you to keep going despite your own challenges in life. <3 #JourneyToSuccess #ChefWisdom #ChefpreneurMovement #ChefBetter"

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🌍 Thriving in a New Culture: The Chef's Guide 🍽️ Have you ever felt overwhelmed working in a new country with a different culture? 😓 You’re not alone. The restaurant world is a melting pot of traditions, and adapting can be daunting. Imagine transforming this challenge into your greatest strength. 🌟 As a chef, your unique background and skills are invaluable. But how do you communicate this in a way that resonates across cultures? First, embrace the learning process. Each project, each dish, and each team member is an opportunity to expand your horizons. Approach every situation with curiosity. Ask questions, observe traditions, and taste new flavors. This not only enriches your culinary repertoire but also fosters respect and understanding within your team. Next, showcase your uniqueness. Share your culinary heritage through your dishes. Infuse your menu with stories from your culture. This creates a special bond with your diners and colleagues, making your restaurant a beacon of diversity and innovation. Finally, invest in yourself. Seek mentorship from someone who’s navigated these waters. With 40 years of catering experience, I can guide you through the complexities of cross-cultural work environments. Together, we’ll turn challenges into opportunities, ensuring you excel in any kitchen, anywhere in the world. Ready to take your culinary journey to the next level? Let’s connect and make your mark globally. 🌎👩‍🍳👨‍🍳 #CulinaryCoach #GlobalKitchen #ChefLife #CulturalDiversity #KitchenLeadership

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Learn about amazing mango flavors and how to pair them well in your dishes in this tutorial I did with National Mango Board and The Culinary Institute of America #mango #foodandbeverage #foodandbeverageindustry #fruit #produce #consulting #cheflife #chef

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#FunFoodFactFriday On April 22, 1967, the Big Mac debuted at a McDonald's franchise in Uniontown, PA. Jim Delligatti was the creator of the famous burger and was the owner of the McDonald’s franchise near Pittsburgh. Uniontown was known for its steel mills, and hungry steelworkers required more than the typical burger size. Delligatti was inspired by another burger chain’s Big Boy burger to make a larger double-decker sandwich.     McDonald’s corporate offices were reluctant to allow Delligatti to deviate from their “model” burgers. However, he finally was given the go-ahead, as long as he used ingredients and products already existing in the McDonald’s portfolio. For the most part, Delligatti complied with the mandate. However, he discovered that the existing hamburger buns would not support the new, larger sandwich, so he obtained a double-sliced, sesame seed-topped bun from a local bakery. Delligatti unveiled his new sandwich in 1967, marketing it as “A Meal Disguised as a Sandwich” and it was sold for 45 cents, equivalent to $4.11 today. The new burger was a hit, despite the increased price tag. It was initially called the Blue Ribbon Burger and later The Aristocrat. However, the Big Mac name was created by an advertising secretary named Esther Rose, and it is this name that has stood the test of time. Just a year after Delligatti introduced the Big Mac, McDonald’s made them available in all American stores. Today, Big Macs continue to be the second most popular McDonald’s menu item, right after fries. Reportedly, more than 550 million Big Macs are sold each year. Other Fun Facts: *** One of the Big Mac’s most memorable advertising campaigns was rolled out in 1974 and featured the jingle, “two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame-seed bun.” *** The exact special sauce recipe is a corporate secret, but it is believed to be a variation of Thousand Island dressing, containing mayonnaise, yellow mustard, and sweet pickle relish. *** By the 1980s, the Big Mac was so well known that it was being used in the economics world. The “Big Mac Index,” or “Burgernomics,” was created by The Economist as a reference point to compare the cost of living in different countries. #cpgindustry #fastfoodindustry #innovation #forhireresults #nowyouknow FunFoodFactFriday

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