Club Cuisine: Cooking With a Master Chef

290 Pages·2007·15.048 MB·English

by  Leonard, Edward G

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C L U B
C U I S I N E
Cooking with a Master Chef
h
E dwar d G . L e o nar d , C M C
Photographs by Ron Manville
John Wiley & Sons, Inc.
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C L U B
C U I S I N E
h
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C L U B
C U I S I N E
Cooking with a Master Chef
h
E dwar d G . L e o nar d , C M C
Photographs by Ron Manville
John Wiley & Sons, Inc.
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This book is printed on acid-free paper.
Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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Library of Congress Cataloging-in-Publication Data:
Leonard, Edward G.
Club cuisine / Edward G. Leonard.
p. cm.
Includes index.
ISBN-13: 978-0-471-74171-8 (cloth)
ISBN-10: 0-471-74171-X (cloth)
1. Cookery—Clubs—United States. 2. Cookery, American. I. Title: Guide to culinary competitions. II. Title.
TX648.L46 2006
641.5’079’73—dc22
2005008657
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
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To Ariadna for the artistic talent, contributions, and guidance
To Chefs Brad Barnes, Joachim Buchner, Fritz Sonnenschmidt, Steve
Jilleba, and Dan Scannell, friends behind the stoves and in the heat of life.
To Chef Rosendale—your youth, passion, and talent have pushed me
to a time of 10 years earlier in my life.
To my brigade and colleagues, Victor, Jose, Big Joey T, Chris,
Seymour, Marco, Jaime, Fast Eddie, Carias, Natalie, Jennifer, Mike,
Michael, Moose, Jean, Matt, and Trish—always cook from the heart.
To my championship culinary team of 2004, Russell, Dan, Trish, Rich,
James, and Joachim—we cooked with character.
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C O N T E N T S
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Preface viii Foreword ix
My Philosophy of Cuisine x Special Thanks xiii
1
Breakfast the Elegant Way
1
2
Lunch
15
3
Salads
31
4
Main Plate Salads
45
5
Sandwiches
57
6
Appetizers, Hors d’ Oeuvre, Amuse-Bouches
69
7
First Plates
89
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8
Seafood
109
9
Beef
135
10
Beyond Beef
149
11
Pasta, Beans, and Rice
171
12
Pastry
187
13
Trilogy
205
14
Guest Chefs
219
15
Chef Leonard’s Pantry
243
About the American Culinary Federation 265
About the Club Managers Association of America 267
Certified Master Chef 269 Index 271
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P R E FAC E
A Labor of Love
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Food is one of the few items that touch us Then there is the minority: those who
all in many ways. It brings people together give of their soul, who commit their life to
at happy times, such as holidays and the quest of cooking and serving great food
celebrations, and sad times, such as after a in the most demanding venues. Those in
funeral. Business deals are made over meals; this minority never settle for second best.
people get engaged, and weddings are usually They never follow the easy path, which
celebrated over sit-down dinners, elaborate takes them away from what is really deep
or simple buffets, or a reception of finger down in the heart: the passion to cook and
foods. The importance of food in culture lead a kitchen that has a standard few others
and society cannot be underestimated. are willing to uphold.
In the world of culinary arts, we hear all These special cooks and chefs give
the latest buzzwords and phrases: passion, back; they teach, they share, and they live
dedication, my dream job, I always wanted and breathe all things culinary at an
to cook, I always wanted to be a chef, etc. extraordinary level. They are the few who
The truth is that the art of cooking comes live the passion that is today’s cooking
down to respecting a craft that is so special, industry. They are the leaders of this
so intense that it consumes your life when industry by virtue of their reputation as
done properly and correctly. very good cooks and chefs and not by awards
Many people work in the foodservice bestowed within set groups. These leaders
industry, and many cook daily in kitchens set a standard and pace for others to imitate
across the country. The majority work hard and follow. They bang the pans every day
to make a living, but for many of them and run their kitchen like a well-oiled
cooking is just a job. Other people have machine. They do not veer from the path
talent and work hard in their chosen venue; that leads us to what is in their heart, which
they enjoy what they do and look forward is working a quality kitchen.
to it. They go beyond the call of duty by My toque is off to those in this minority,
getting involved in industry associations those who cook with their heart and push
and charities; they give of themselves and the envelope. These gifted people spend 12 to
their time for what they enjoy doing. 15 hours a day, every day, in a kitchen,
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CLUB CUISINE