Food Bites: Gluten, Gluten. Who’s Got The Gluten (Allergy)

My previous class here at the CIA really opened my eyes to the dangers those who suffer from gluten allergies or Celiac Disease. It’s an epidemic that afflicts thousands of people in this country and sad to say, not may restaurants cater to this relatively common autoimmune disease. Luckily, it’s a fairly easy task to do. many reliable gluten-free flour blends exist on the market today, as well as the means to create your own. As the old saying goes; “Knowledge is Power.” Here’s some tips on what ingredients you need and, how to keep your kitchen/bakeshop gluten-free.

What is Celiac Disease?

Celiac Disease is an autoimmune disease, which means it originates within your own body. Furthermore, the disease never leaves. Once you are diagnosed with Celiac Disease, you have it for LIFE. What happens exactly is what’s known in the medical world as Villi Atrophy. The microvilli that line your small intestine and are responsible for absorbing nutrients from the food you ingest, have weakened and atrophied to a point where they can no longer function properly. As a result, the person afflicted can no longer consume ANY gluten-based products, and in some cases, not even products that have been in close proximity to gluten. Ongoing exposure to gluten proves highly dangerous to those with Celiac Disease. Worst of all, those afflicted with Celiac Disease (about 1% of the total population) can go misdiagnosed for YEARS. Great care and consideration must be taken to cater to those affected by Celiac Disease. These are human lives. The extra work is more than worth it.

What Does “Gluten-Free” Mean Exactly?

The term “gluten-free” means that the amount of gluten in a given product has been reduced down to 20 PPM (parts-per-million). At this level, the amount of gluten will not be enough to trigger a reaction in someone suffering from Celiac Disease. There is no standard, legal definition for “gluten-free” in the US right now, but, there will be hopefully soon.

What Do I Need To Make Gluten-Free Items?

There are some common items on the open market that are perfectly suited for making your own gluten-free flour blend:

• White and Brown Rice Flour
• Potato Starch (a.k.a. Potato Starch Flour)
• Tapioca Starch
• Tapioca Flour
• Soy Flour
• Cornmeal
• Cornstarch
• Guar or Xanthan Gum (aids in stability)
• Baking Powder and Soda (aids in rise)

With these easy to find ingredients, you can make a gluten-free flour blend that you can use at any time to substitute a normal order. Just remember: the flours, unless specified, must be kept under refrigeration. The bakeshop.kitchen MUST be free of wheat flour and flour particles. Normally, this means not baking anything for one to two days and allowing the flour particles to settle and dissipate. The oven where these items will be baked MUST be treated the same way, AND the grates/baking surfaces must be washed thoroughly  to remove any trace of gluten. Finally, any refrigerator or freezer space where gluten-free items will be stored must also be scrubbed down and made absolutely gluten-free. There can be NO cross-contamination at all, or else all the hard work you put into making a glutne-free item will be for nothing.

The bottom line is this: Don’t slouch on gluten-free items or on customers who have Celiac Disease. Be proactive. Ask if anyone has Celiac Disease or a gluten allergy. Take the appropriate steps to make sure your kitchen or bakeshop is sufficiently gluten-free, even if it is just for a few hours before prep or service. Finally, be sure to store all the products correctly. These extra steps and items may seem daunting, but they are well worth it to protect human lives.

If you would like some suggested reading, I highly recommend Gluten-Free Baking with the Culinary Institute of America by Chef Richard Coppedge, Certified Master Baker. He was the one who taught my last class. He is incredibly knowledgeable about Celiac Disease and a whole host of other food allergies and dietary restrictions. The book is a wonderful resource for those who cater to such food-based allergies and for those wanting to learn more about the subject.

Food Bites: Coffee

So I think it’s time I confessed something to you, dear readers: I didn’t touch a cup of coffee until I was almost 2/3rds way done with my college career. Many of my friends have been drinking coffee since high school, but here I am, a late coffee bloomer, I suppose. Regardless, I am HOOKED. Any chance I get, I’ll get a cup for myself. This recent coffee swing prompted my parents to warn me of the dangers of coffee such as headaches, stunted growth, etc. Well the joke’s on them! Recent studies have shown that coffee may actually be good for you. Crazy talk? Lies? Neither. It’s actually scientific truth.

I first heard of these positive coffee reports in my Nutrition class here at the CIA. Albeit in passing, my professor did mention a growing study of the supposed health benefits of coffee. According to this new research, coffee drinkers now have a whole host of health benefits. Decreased risk of dementia, Type-2 Diabetes, Parkinson’s, certain types of cancers, heart problems and even strokes.

Now that’s an impressive list if I’ve ever seen one. However, there is a catch (isn’t there always one?). As promising as this research is, there is no SOLID proof that coffee can do all this as of yet. Scientists have found out clues as to how your morning cup o’ joe can help your overall health and that much is a step in the right direction.

As far as Diabetes is concerned, studies have shown that people who drink 1 – 2 cups of coffee per day, do experience a 7% decrease in risk of getting Diabetes (Type-2). What is the source for this somewhat miraculous occurrence, you ask? The antioxidants present in the coffee itself. Coffee also contains minerals such as magnesium and chromium, which help the body use the hormone insulin, which controls blood sugar (glucose). In type 2 diabetes, the body loses its ability to use insulin and regulate blood sugar effectively.

Because it lowers the risk for Diabetes, coffee can also lower the risk for heart problems and even strokes, by an astounding 20% according to recent studies. The caffeine in coffee can also counteract Parkinson’s, though how exactly it accomplishes this is still unknown. A Swedish-based study found that people who drink 3 – 5 cups of coffee a day over a 20 year period, were actually 65% less likely to develop dementia, specifically Alzheimer’s.

Here’s where the studies begin to get a little shaky in defending their nigh-miraculous claims. While the data that coffee can prevent certain types of cancer isn’t concrete, it is fairly consistent in its claims. Specifically it is the risk of liver cancer that is supposedly brought down by coffee, although the exact connection between the two is yet to be discovered.

So, does this mean that coffee is the go-to miracle drink of the century? Have we finally found our elixir of immortality? Not by a long shot. Coffee is just a very well-liked and popular drink that has a surprising amount of health benefits associated with it, despite the flak it gets for the amount of caffeine present in a cup of the stuff. With coffee’s growing popularity and diversity of flavors, the health benefits of this popular fuel source are sure to reach MANY people the world over. Maybe some years down the road, we will find out exactly what coffee can do to further the health of humanity. In the meantime, I’ll continue to use it as my everyday jump-starter.

Food Bites: Bourdain vs. Deen

The whole situation between Paula Deen and Anthony Bourdain, at least in the culinary world, has made quite a splash. Everywhere I go on campus these days, it’s all anyone seems to be talking about, even after a week has passed since the NYTimes article detailing this feud was published. You can check out said article here.

In the article, Op-Ed writer Frank Bruni blasted Bourdain for berating the “Belle of Comfort Food,” Paula Deen in a recent interview. Bourdain said that Paula Deen was a menace for making a nation of already obese people, even more unhealthy by showing them how to prepare fattening and unhealthy food. Bourdain went so far as to say that Paula was making it OK for Americans to eat more of the food that was already killing them. Strong words, to be sure. Paula took some shots of her own. When asked by the NY Post about Bourdain’s comments, she said that not everybody could afford to eat a $70 steak or drink a $360 glass of wine every week. She cited her and her friends as those who “cook for regular families who worry about feeding their kids and paying the bills,” essentially highlighting Bourdain’s culinary elitism as the source for his harsh words.

So, who exactly is at fault? Who is right? Who is wrong? Answer: they both are, although one does have more of a point than the other, in my own opinion. Regardless, this argument may very well give the food industry a much needed push to better create a healthy America, and hopefully before companies that manufacture artificial limbs become members of the Fortune 500.

First, let’s look at Anthony Bourdain. Talented chef, food-writer and host of the Travel Channel’s “No Reservations,” is no saint by any means. He has an unrivaled talent of saying exactly what he thinks about a particular dish or restaurant. He never chooses his words and always lays on the expletives when voicing his opinions. Off-putting to some, to be sure, but he is a chef after all. It’s what he’s used to and probably doesn’t want to change. And let’s face facts, what he said is completely true. America is growing day by day. Growing WIDER, that is. Obesity levels have skyrocketed in this country over recent years and it looks like they’re only getting higher. Bourdain was right in highlighting a major problem plaguing this country and equally right in pointing out one of the plausible causes, albeit in his own “eloquent” manner. Paula’s dishes aren’t the most heart-healthy foods out there. They’re Southern Comfort Food, a food group known for using as much oil as the BP Oil Spill. They most definitely are a major contributor to the rising obesity rates in the country, there is no denying that fact. Bourdain’s sharp wit is not focused solely on the supposed culinary lower class, as Paula Deen thinks. Bourdain has taken shots at other culinary big-wigs, such as Alice Waters, and even Deen’s fellow Food Network stars: Sandra Lee and the infamous Rachel Ray. You could say that Bourdain is an equal opportunity critic.

On the flip-side, is Paula Deen. The Southern Darling that has graced our TV sets since 2002 and since then, has been showing Americans how easy it is to prepare all the deep-fried Southern delights that people call Comfort Food. Let’s not debunk Paula’s talent here. She is a talented writer, as evidenced by her string of well-selling cookbooks. She is very helpful for showing the “common” American how easy it is to prepare delicious food, quickly. And she is a very nice person.She does indeed have a point for defending herself against Bourdain’s onslaught of harsh words and criticism. She is right is saying that not all Americans can afford the expensive, fine dining options that Bourdain and other food critics espouse. For many Americans, it’s simply an impossibility, so they must search for an alternative.

So, who ultimately has the better point here? Personally, I’m going to have to with Anthony Bourdain, and not just because I’m attending his alma mater. Don’t get me wrong, they both have excellent points here. However, Bourdain’s point of an increasingly obese America holds a tad bit more water. It’s a serious matter concerning all Americans, not just those “average” Americans that Paula Deen holds in her “voice of the people” status. And speaking of status, shouldn’t Paula Deen be using her status as a TV personality to spread the message of better eating, instead of sharing the fattening recipes? Many other of her fellow Food Network stars have made the same public pitch, chefs or no. Bottom line: be a part of the solution, not the problem. Instead, Paula has teamed herself up with food company Smithfield Foods, a company who is known to be in violation of laws pertaining to small farmers, animal rights and other environmental environmental violations. Good job there, Paula.

Neither Paula nor Bourdain are saints of saviors, let me make that clear. Do I agree with Bourdain in this case? Yes, because his point makes more sense to me. Not taking anything away from Deen’s point, but, I digress. This whole incident does serve one major bit of good though: it may push the issue of healthy eating into the spotlight where it needs to be. Hopefully it can get there soon. Cases of obesity in America have tripled since the early 90s and is only expected to get worse in the coming years. We’re in need of some major change and having the Queen of Comfort Food stepping back a bit, my not be such a bad idea.

Food Bites: So You Want To Work In The Food Industry…

So you want to work in the Food Industry? I have two things to say to you: congratulations and good luck.

The food industry is one of the most dynamic fields to work in today. The landscape of the food industry is always changing and there are always new and wonderful opportunities for you to experience and join this great industry.

However, I do have a few words of caution for those would-be chefs who want to come into the industry, and the only experience they have is what they saw on Food Network or Travel Channel. To those people I say, for your own sanity and well-being, DON’T DO IT. At least not until you get some REAL experience. As someone who is currently getting the “Trial By Fire” treatment in the food industry, I can say with 100% accuracy that if you don’t have what it takes to make it in the food world, then either get some real, hands-on experience or don’t even bother trying.

I’m not being negative, I’m speaking the truth here. I’ve seen a good handful of people who started with me at the CIA leave and never come back, because they just couldn’t handle the kitchen life. The long hours. The back-breaking labor. The sometimes insufferable coworkers. The never-satisfied customers. The high risk of injury. These are all realities in the food/restaurant industry, and I will be the first to admit, I contemplated leaving. As much as this is my dream, I entertained the thought of walking away. But, I found my second wind. Amidst the taunting of my coworkers and the pain of the job, I found my resolve to go on. I’m still not 100% at the level of the hardened veterans that I work with, but I am getting there. I’m earning my spot through the pain and the hard work that I put in.

Again, I don’t want to sound elitist or off-putting to all you would-be chefs out there, but at the same time, I feel the need to dispel a few myths and misconceptions that you may have about the food industry. Get this into your head now if you truly do want to join this intense and dynamic industry: it’s NEVER going to be as neat, nice and easy as it is on the Food Network or the Travel Channel. The work is intense and exhausting (there’s a reason why I reach for a bottle of beer at the end of each shift). The risk for injury is sky-high. Your coworkers will berate you. Your boss will be in-your-face and at times, unforgiving. Customers will find some reason to complain about your food, no matter how much work you put into it. In all honesty, FIND SOME WAY TO DEAL WITH THOSE REALITIES. Those are aspects of the food industry that will never, ever change, and yet, those crazy few who do survive this industry, do what they do because of one very simple reason: they LOVE doing it. That is what you must have, above all else in this industry; a PASSION for food.

Find your passion and you will have a way to overcome any obstacle that the food industry may throw your way. And from the bottom of my heart, as someone who is still climbing the ladder in this industry, to those who want to start the climb themselves: I wish you the best of luck on your journey.

Food Bites: Results of my Stage

A while ago, I posted an entry about the importance of a stage and how it could very well net you a job if you played your cards right. Well, I am happy to report that I did indeed get the job I did the stage for. It’s the Southfield Store in Southfield, MA so if you’re in the area, feel free to stop by!

My day started at 8:30AM on the nose. I met with Chef Perreault right away. She presented me with a list of what she wanted done that day, a recipe and ingredients list for each product and then proceeded to give me a tour of the place. It’s a really nice cafe/bakery, albeit a tad far removed from any nearby towns. Heck, my Blackberry had no signal at all while I was in Southfield. But that really didn’t matter much. As soon as the tour was over, she showed me to my station and my work day began. The work was very straight forward and simple enough. I was in full production mode and loving every minute of it. It’s funny. Every chef I’ve had at the CIA so far (with the exception of one) has said that working quietly and with no background music or noise will result in a better product and more focused workers. But, chef had the radio going all day and I found myself singing along to songs as I was working, with no ill effects. I felt right at home in that kitchen.

I worked from 8:30AM straight until 3:30PM stopping for only a quick break for lunch. At the end of the day, chef pulled me aside and took me into her office. She thanked me for stopping in to work. She was really impressed by my overall attitude and my work ethic and said that she’d love foe me to spend my externship there. I could barely contain my excitement. So, here I am, back home in NJ for now as I search for apartments in MA and waiting for the call to battle, as it were.

To anyone going in for a stage, I can give you these tips:

• Be friendly
• Work quickly and diligently
• DO NOT be afraid to ask questions
• Double check your recipes and make sure everything is scaled properly before you proceed
• HAVE FUN (cannot stress this point enough)

Good luck to all of you who are searching for jobs of internships now!

Food Bites: The Importance of a Stage

Now I know what some of you out there must be thinking. And no, this is not the “stage” (long “A” sound) where people act or sing. This “stage” (short “A” sound) is basically a trial run for an up-and-coming chef. This is when the chef of the establishment you are hoping to work for, basically says to you: “Let me see what you’ve got.” This will most likely be the very first time the chef sees you in action, so you REALLY have to make this count.

This is the one chance all aspiring chefs have to show off their skills. To say to their prospective employer: “See this? This is why you should hire me.” A resume will only get you so far. An interview will do the same. A stage is the real determining factor on whether or not you get hired at a particular establishment. First impressions are key and none are more important than your stage.

Sorry this one’s so short guys, but I wanted to give you all something to make up for the entry I missed yesterday. Tomorrow I’ll make a post about my own stage and how it went (seeing a pattern here?).

Food Bites: How to Temper Chocolate and What You Can Do with it.

Everyone loves chocolate, am I right? But, did you ever stop and think about what you can do with chocolate? There’s a lot you can do with chocolate and all of its individual components. The one trick that I feel everyone needs to learn is how to properly temper chocolate. This means to have the chocolate set up hard and with a nice shine on outside.

What does Tempering actually do?

Tempering does two things to chocolate: strengthens it and increases its shelf-life. This is what gives properly tempered chocolate its characteristic “snap” and “shine.” Also, it’s that added strength that allows massive chocolate sculptures to be built, much like the ones you see on television. Tempering is an extremely useful skill to learn and a very easy one to learn, to boot.

How to Temper Chocolate.

The very first step is to, of course, melt the chocolate you would like to temper. Make sure it is completely melted without any part of it melting. The easiest way to accomplish this is to set up what is known as a Double Boiler. First, bring a pot of water to a full boil. While it comes to a boil, place all the chocolate you wish to temper into a large, stainless-steel bowl. It is important that the chocolate is in small and uniform pieces. Use small chocolate chips or, if you’re breaking down a large block of chocolate, make sure to chop the chocolate into evenly-sized pieces. When the water comes to a boil, turn the heat to its lowest setting and place the bowl with the chocolate in top of the pot. Stir until all the chocolate is completely melted and there are no chunks floating around. There are many ways to properly temper this mass of melted chocolate, but in my opinion, there is one very simple way to accomplish it: the Seeding Method.

The Seeding Method is just as it sounds: “seed” the melted chocolate with little bits of already tempered chocolate. This can be int he form of some reserved bits of the bar you were chopping up earlier or a few handfuls of chocolate chips. By this time, your melted chocolate should be well over 100-degrees Fahrenheit. Keep adding seeds of chocolate and stirring, but not aggressively. Keep a constant speed while stirring to avoid air bubbles in the chocolate. When you notice the chocolate mass begin to thicken, it is time to start taking what is known in the industry as a “Temper Test.” Take the back of a spoon or a small sliver of parchment paper and dip it into the chocolate. Set it aside in a cool place to allow the chocolate to temper. It should set up completely solid in 3 to 5 minutes. If it does, your chocolate is ready for the next step. If it isn’t set, keep adding small handfuls of seeding chocolate to the melted chocolate and keep taking temper tests. Once your chocolate is set, put it back over the hot pot of water and bring it up to 90-degrees Fahrenheit. NO HIGHER THAN 90-DEGREES. I cannot stress this point enough. If you go any higher than 90-degrees, your chocolate will loose its temper and you’ll have to start all over again.

So now you have a properly tempered mass of liquid chocolate. HOORAY! Now, what can you do with it? The better question here is what CAN’T you do with it? Honestly, the sky is the limit! You can pour it out onto a piece of parchment paper, comb a design into it, punch out some rounds and you have a nice set of chocolate garnishes for a cake. Or, if you have some molds handy, pour the chocolate into the molds, place the molds in a cool, dry place, let the chocolate set up and viola: home-made chocolate bars/bunnies/dogs/cats/whatever. You can ever put the chocolate into a piping bag and pipe out a design that will set up hard and then you can transfer it elsewhere as a garnish.

One neat trick that I learned at the CIA is Chocolate Cigarettes. Spread your chocolate onto a wooden surface and let it set up, but not all the way. Then, take a bench knife and, while holding it at an angle, scrape the chocolate up off the wood and it should curl on itself to form a tight chocolate cig. It’s a fantastic garnish and a great snack.

Closing Thoughts:

• DO NOT put chocolate refrigerator. Excess moisture will only serve to damage the chocolate.
• Keep chocolate away from excess light and heat, as well. Ever smelled burnt chocolate? Nasty stuff, I can assure you.
• Above all else, WORK QUICKLY. You need to keep this chocolate in a liquid state while working with it, which means moving FAST.

Believe me, tempering chocolate is a lot easier than it seems and the results are fantastic. Give it a shot!

Food Bites: Tools of the Trade

Taken from Google Image Search

I’ve mentioned quite a few tools here on the blog ever since I’ve started posting. I’m sure there are a few people who don’t know what I’m talking about and just dismiss it as food industry jargon. Rest assured, there is a method to my madness and there are meanings to the tools I often name-drop here. Allow me to break it down for everyone playing at home.

A lot of TV Infomercials and novelty stores will be selling what is touted as being the end-all, be-all kitchen “kit.” Or some may be tempted to get the latest “flavor of the month” kitchen gimmick that’s really only good for one thing (Slap Chop, I’m looking at you). I’m telling you right now: DON’T fall for such flashy gimmicks or kits. My parents, I love them to death, but they always seem to fall prey to these infomercials and such. Thankfully, I weaned them off of it and I’ll pass on what I’ve learned to you, dear readers. The following is a list of common, everyday items that you can find in every knife kit of every student here at the CIA and, these same tools can easily transition into the home kitchen.

A 7 or 8-inch Chef’s Knife: This is the prime workhorse of any kitchen cutlery set. 7 or 8 inches is the norm but there are longer knives out there. Honestly, the longer the knife, the trickier it is to wield, at least from my point-of-view. This knife, well kept and well sharpened, will tear through just about anything you set it to. It will carve meat, dice veggies and even make short work of fruit. No kitchen set or knife kit should be without this knife.

A 3 or 4-inch Paring Knife: Remember, it’s not the size that matters, and this little guy is the living embodiment of that phrase. It can peel, slice, dice, basically anything its larger cousin can do, but for smaller or more delicate items. It’s perfect for stripping meat of bones and, kept sharp, a great aid for filleting hunks of meat off fish, chicken, etc. Again, kept sharp, this is the perfect compliment to the larger Chef’s Knife.

A 10-inch Serrated Bread Knife: This serrated beauty is perfect for not only bread, but for carving large roasts as well. The serrated blade makes quick work of tough, crusty loaves of bread, as well as large hunks of meat. It’s a sturdy knife that shouldn’t be left out of any setup.

A 10-inch Serrated Cake Knife: This guy isn’t just for cakes, trust me. You can use it to shave off chocolate, make homemade bread crumbs and it can also double as a carving knife for delicate items that the Bread Knife may damage. This is one knife you shouldn’t overlook.

Spring-Loaded Tongs: These should be a no-brainer at this point. Tongs are an essential part of any setup. Their uses are just about limitless. Pulls foods out of the oven, flip meat on the grill, hold them while you check the temperature, etc. Don’t skip these. And speaking of checking temperature…

Electronic Probe Thermometer/Timer: This is an extremely handy piece of equipment. The probe can easily enter anything you’re cooking and the internal temperature will be easily displayed on the readout screen. The prob and cord are also over-safe, so you can leave it inside the item being cooked and the timer portion can be set outside the oven and even set to alert you when it reaches the appropriate temperature. The best models can double as a timer, as well.

Silicone Spatula: Why Silicone? It’s heat-resistant. It won’t burn or melt when exposed to high temperatures, and, it’s incredibly easy to clean.

Large Balloon Whisk: A whisk is an essential tool in the kitchen. It mixes and aerates at the same time. Don’t skimp out on this one.

A Large and a Small Offset Metal Spatula: These are fantastic multi-taskers (to borrow Alton Brown’s catchphrase for a moment). Flip foods on the grill, check the color of the underside of baking items, apply frosting on baked goods, etc. The uses of these guys are limitless, and the different sizes helps out a lot as well.

Electronic Scale: No unit of measurement is more exact than weight. If you want all your recipes want to turn out the same time, every time, get yourself one of these. The best models can easily switch between US and Metric units, as well as having a Tare function, so you can zero out the weight of the container of any given item.

Flexible Bowl Scraper: This will be the best $1 you will ever spend. This can reach and conform to bowls so you can easily get at any batter or dough.

Heavy Duty Vegetable Peeler: When I say “heavy duty” I mean this thing is made of metal, not plastic. Blades that are sharp and will remain sharp for a long time and not easily rust. One of these is quintessential. Trust me.

Measuring Spoons: What else can I say? If you want to stay exact, then press these guys into service.

Kitchen Shears: And I’m not talking about the ones that have all those gimmicks on them. Just get some nice, stainless steel shears that preferably come apart in the middle. Easily cleaned and a great tool in any kitchen.

There you have it. My personal list that encompasses the tools I think are the ones that you shouldn’t skimp out on. Trust me, they’ll help you out in the long run.

Food Bites: Bring the Heat

The Ghost Chili. The hottest in the world.

(Inspired by a conversation with my roommates)

Jalapenos. Habaneros. “Ghost Chilies.” Pick your poison or, if you’re into that kind of thing, pick your favorite. Take a look around any megamart these days and you’ll find a plethora of hot sauces, spicy sauces, spices, etc. Heat is on the menu and it’s getting more popular these days, from diners to big restaurants. But why? Why the sudden influx of so many spicy items? I think there’s two reasons and they’re both connected.

Reason Number 1: Globalization.

Many believe that globalization is the main driving factor behind the sudden spike of spice. As the popularity of many Latin-style dishes increases, the demand for more and subsequently stronger spices grows. And there are a TON of strong spices/chilies out there. Here at the CIA, we’ve learned of the “Ghost Chili.” Sure it sounds fake, but it’s not. I’ve handled a specimen myself (gloves on of course). The Ghost Chili tops the Scoville Scale at a whopping 1,001,304 Scoville Units, earning it the title of Hottest Chili in the World. And before you ask, yes, there are hot sauces out there that feature this little devil. Chilies like the Ghost and it’s better known cousins, Jalapenos and Habaneros, all seem to find their way into just about any recipe these days. And there are people, myself included, who couldn’t be happier. My one guilty pleasure is a Jalapeno Cheeseburger made by a local diner in my home town. There’s just something about the extra kick that the peppers give that keeps me coming back for more. Which, leads me to my second point…

Reason Number 2: Over-Exposure.

The more hot stuff people eat, the more their palate gets used to the heat. So, culinary thrill-seekers need a bigger kick to get that rush back. The result? Hotter hot-sauces, hotter salsas, etc. Palates change and often will adapt to something they saw as foreign as completely normal. Many consider this a “dulling” of one’s palate, but it’s just the human body doing what it does best: adapt.

Finally, a word about Capsaicin. Capsaicin is the active ingredient in chili peppers and is what provides the heat that many love so much. Here’s a safety tip for those of you who either want to try the hot stuff or have literally bitten off more than you can handle. AVOID WATER. As much as you may want to reach for an ice-cold glass of water, don’t do it. Water only accelerates the effect of Capsaicin and you’ll only make it worse. Reach for dairy instead. Milk, ice cream, etc. The fat content will conquer the Capsaicin fire.

Food Bites: Food Writing

Taken from Google Image Search

Some time ago, I had indicated that I wanted to be a food writer. That still holds true to this day. I’m intent on becoming a food writer once I leave the CIA. However, I’ve gotten questions regarding why I would have to go to culinary school for such a career. I will say this, it’s true that I didn’t have to come here for that career, however, it does nothing to hinder my ultimate goal. In fact, it will help it in the long run.

Food journalism, and food writing in general, is a fast-growing aspect of the food industry. In fact, food journalism has taken a major upswing in recent years. What was once a small and often overlooked aspect of both the journalism field and food industry, is now a major part of modern pop culture. Magazines, newspapers, online publications and even blogs all have expanded food journalism to brand new heights. However, just because you like to cook or eat doesn’t mean you can just grab a job at the local newspaper as a freelance writer nor can you become employed at one of the many food magazines that populate the newsstands of the world’s cities. You actually need a working knowledge of the food industry, as well as a grasp of what the latest food trends are, where the hottest new restaurants are located, etc. In short: You need to know what you’re talking about. It also helps to know what, exactly, you’re getting into.

The term “Food Writing” is a broad term encompassing many different aspects of Food Journalism. Different careers in this field include; Restaurant Reviewer, Food Critic, Food Editor, Cookbook Author, Food Columnist and, most recently, Food Blogger. Critics and reviewers rely on their straight-forward and unbiased writings to critique different foods and restaurants. Editors head the whole operation. Cookbook authors take what they’ve learned and share it with a grateful public. Columnists and Bloggers are more opinion-based than reviewers and critics are, but still seek to deliver news about the food industry, restaurants, etc. Each aspect requires that you do certain amounts of work to fulfill each task. Whether it be going to eat at a newly opened restaurant or traveling abroad to sample the fare of a distant country, the assignments are always diverse and interesting. Potential employers such as newspapers, magazines and online journals and other resources, will always have a myriad of assignments and other interesting topics to write about, including interviews with chefs or other food industry “bigwigs.” As a result, it is important to exhibit good interpersonal skills, such as good listening skills, interaction with superiors and peers alike, good public speaking skills, as well as just being confident in your own speaking and writing abilities. Educational requirements for a food journalism profession include degrees in English as well as Journalism. A degree from a culinary college isn’t necessarily required, but it is encouraged by many newspapers and/or magazines, because it’s important for writers to know exactly what they’ll be writing about. Finally, the average yearly salary of food journalists in the US is around $43,000.

It’s most interesting to observe the evolution of food journalism over the years. In its earliest stage, it was nothing more than a short part of a newspaper, mostly read by housewives. Jokingly, it became known as “The Housewife’s Sport’s Page.” Today, food journalism accounts for a growing percentage of all publications across the country, encompassing countless magazines, online blogs and a growing section of newspapers across the country. This rapid expanse isn’t just limited to newsprint. With the growing popularity of shows like Iron Chef America, Top Chef and other shows like them, Networks like Bravo and the Food Network thrive on showing either a majority of, or predominantly culinary-based programming. It’s plain to see that food journalism, and food writing in particular, are on the fast-track of rapid growth. With an industry as rapidly changing as the food industry, it’s clear to see that food writers and journalists will be at a premium for some time to come.