Tzatziki Sauce (Cucumber yogurt sauce)
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Sauces
Espagnole ( Mother Sauce) Brown Sauce
Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
Hollandaise Sauce ( One of five mother sauces)
Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
Showing category "Sauces" (Show all posts)
Tzatziki Sauce (Cucumber yogurt sauce)
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Sauces
Espagnole ( Mother Sauce) Brown Sauce
Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
Hollandaise Sauce ( One of five mother sauces)
Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
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Cooking with Passion
| Penny Moline |
| Salt Lake City |
A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest.
What a dream job. I have students that want to learn all they can about cooking.
Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed.
I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say.
Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I
It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly)..
Let me know what you think!
My email is chefpennymoline@gmail.com
|
Recent Posts
- egg roll rich
- Buttermilk biscuits and basic biscuits recipes
- Croissants
- Cinnamon buns from heaven
- Basque Sheepherder's Bread
- Soft Sour, Sour rye Sour Multi Grain and how...
- Pumpernickel
- Beignets
- yeast dough
- egg rolls/bread
- buttermilk rolls - dill bread
- French Bread
- Italian bread 3 qt
- Vienna Bread
- brioche, Foccacia, Croissants and Challah...
- BEST Pretzels
- Rich Sweet Dough ( Cinnamon Rolls)
- Sweet dough sponge method
- Brioche
- Quesadiia burger
- chicken and dumplings
- Kabobs marinade
- Bacon wrapped tenderloin with creamy...
- Chicken stuffed with Mozzarella, Tomato and Basil
- Maple Glazed Salmon
- Beef Rouladen in Burgundy Sauce
- chicken cacciatore
- Lasagna
- easy enchilada sauce
- Greek Phyllo Wrapped Chicken
- Creamy Garlic Pasta
- Sun-dried Tomato, Spinach and Bacon Chicken
- Coleslaw with Cumin lime vinaigrette
- Salsa
- Blueberry Broccoli Spinach Salad
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