Posts Tagged Culinary Training

2012 GNJSHFSA Culinary Training

The Greater New Jersey Health Care chapter of AHF held their first semiannual culinary training event at the Key Impact Sales/PBAC & Associates Test Kitchen in Franklin Lakes, NJ on May 3rd. To maximize the learning experience, the event was limited to 20 participants. The event was co-sponsored by Performance Food Group, Key Impact Sales and PBAC & Associates.

Chefs Steve Meir from Key Impact Sales and Robert Conti from Performance Foodservice chose an Asian Theme for the event. After a quick lesson on knife skills, Chef Steve began the class by describing the five disciplines of Asian Cuisine. Chef Robert followed with a stir-fry demo and Suzanne Peiffer, Clinical Nutritionist from Valley Hospital, led a discussion on the nutritional values of a typical Asian menu.

The class then moved to the test kitchen for hands on training. The trainees divided into teams of four and were given the task of preparing one item on the menu. The menu included hot and sour soup, cold duck salad, vegetable tempura, stir-fried chicken, spare ribs, dumplings, egg rolls and more. With a determined focus and enthusiasm the five teams performed superbly and we all enjoyed a delicious lunch together.

Food for the event was provided by Performance Food Group and Key Impact Sales. Chef knives were donated by Victorinox Swiss Army and cutting boards by Carlisle Foodservice. A raffle for a five piece knife roll from Victorinox Swiss Army was won by Ernesto from St. Barnabas Health.