Visit to 4Food

On August 13th I visted the 4food restaurant with my fellow TICs and Lynn. When we got there we were treated like "VIP" and we got a full tour of the entire restaurant. We got to go into the kitchen to familiarize ourselves since that is where we will be competing in the 4food recipe competition. The restaurant itself was really cool and high tech, even the menus were computer monitors. The main floor the has mini bleechers which face a HUGE screen which will play things from youtube videos to twitter updates(live)! I can't wait to go back on August 29th. -Janeil

Fun at the Market

Working at Murray Hill is definitely an experience. When I first started working, I was a bit lost because it was my first day, but it was only the markets second week. However, I quickly got used to it. Working with Ayerine is a lot of fun because she’s not bossy and we get along really well. Selling locally grown vegetables to people is a very inspiring feeling because then I want to go out, get some veggies and cook them for myself. The cooking demonstrations have been fun as well too, even though we need more of an audience! The food we cook is delicious and I can't complain. I love working at Murray Hill :) - Jessica G

Sira's experience at Dominck's Cafe

On my 1st day of work, I was very excited because I never worked in a restaurant before and by the end of the day I felt really accomplished. When I walked into Dominick's Cafe, the windows were all different colors to it looked like a cafe by day and a club by night! My coworkers taught me how to make every coffee possible and I learned that espresso shots are really strong! My coworkers also taught me how to make different teas like Hibiscus, Mint, and even my boss's mothers recipe! I also learned how to use a cash register. My coworkers were really helpful and they even split tips with me! Nazie is my boss and she taught me how to serve people, decorate the food and make it look presentable, and even gave me a task to work on. I was supposed to practice flipping food in the air from a pan and catching it! Before I knew it, it was time to leave and I couldn't wait to do this again next week! The following week when I came back I made a fritatta with Nazie. She even tested me on the task and made me flip summer squash and carrots in the air and I caught it! When we finished, the fritatta was shaped like a cake and I brought some home to my family who enjoyed it very much.

When I came to work this week, I found out my cafe was closing down. It was so cute and I was sad because I really liked it. However, I realized it was for the best and it happens in the business world. Since it was my last day, Nazie took me to Chelsea's market. At first, I thought it was going to be a regular farmer's market with fruits and vegetable but it was actually really big and had many shops it in and Nazie showed me a lot of cool stuff. She showed me Amy's bread which is really famous and gets sent out to many restaurant. I also saw a pipe waterfall that was really pretty and colorful. We also saw where people get cooking supplies like cups and bowls and we went to a shop where the butcher meat. We went into a seafood store and bought lobster and I tried oyster for the first time. I couldn't swallow it and it was really slimy. Even though I didn’t like it, I was glad to have the experience to try it and see how it taste. However, I did have the best ice cream sandwich ever. The cookies were baked and then frozen into the ice cream. Yummy in my tummy! I also got a copy of edible Manhattan. Even though my restaurant closed, it was a great opportunity and I met a lot of friendly people. I enjoyed this experience very much and it was fun sharing my stories at the biweekly meetings. It was nice hearing everyone else's experience and seeing how there were different things that made us enjoy our jobs. Teen Iron Chef was a great program and I was glad to have participated in it!

Chefs in the Making!

Poem by Sira Faizi.

We are Teen Iron Chef
When put to the test
We make the best

With 100% effort in our mood
Potential in our attitude
Teen iron chef produces healthy food

Support from our peers
Confidence in our eats,
The best meal, we prepare

New foods from different diversities
Expanding our food variety
To improve ourselves, others, and our community

By persuing our opportunities
We take on responsibilities
And expand our networks globally

We are young chefs so now its your turn
Instead of being taught, we will help you learn
So sit back and enjoy the recipes you've earned!

Field Trip to awesome restaurant: Le Grand Dakar!

" Today I visited Le Grand Dakar, an West African inspired restaurant owned by Chef Pierre Thiam, located in Clinton Hill, Brooklyn. It was an amazing experience. I felt as if I was actually tasting a piece of Africa. It felt beautiful. Chef Pierre Thiam showed us, the TIC interns a demo of how to create a rice grain salad. I say his idea was brilliant! I’m not a very big fan of African food but leaving that restaurant today changed my mind. I was inspired by his work and his story. He actually came to the United States on a student visa for college, to study chemistry while studying in college he worked in many different Restaurants in NYC. That’s where he found his love and appreciation for food. Thank you chef Pierre Thiam for everything and I can say that we all had a great time!" - Molly

"The field trip was a lot of fun. I found the restaurant to be very unique because it had all these statues and pictures from Africa. I thought it was awesome that Pierre came from a hometown where cooking wasn't a male profession but that didn't stop him from pursuing his passion. I even had a African drink that tasted sweet yet sour at the end and enjoyed it very much. Pierre even taught us about a grain known as "fonio". The grain was very crunchy and went great with the salad he prepared for us. He even had a book published of all his recipes and photos of family. It was nice to know that even though cooking was Pierre's profession, he still gave back to the people of Africa and never forgot where he came from and remembered it when he made all his meals." - Sira

Going to visit Pierre Thiam's restaurant was really exciting. I am one of those types of people that likes to listen to people's story and his story was amazing. I really liked the restaurant and the things he does to help his culture come out. Not a lot of people know about African food and there are not many African restaurants here in New York. The location he chose was really good. I really got to learn more about how food really needs to have passion from a person in order for it to please people. I never really understood the gathering of friends and family and a person cooking for them until he explained it. The salad he made was delicious and something I have never tasted. I love to taste new things and going to meet him and see his restaurant was a wonderful experience. - Kristie

Food Rules

Hi Readers!
Last week as a group we discussed some key food rules, rules to generally follow when making food choices, selected from Michael Pollan's quick read, "Food Rules, An Eater's Maual." After discussing some of the food rules presented in the book, some of us came up with our own.

"Don't regret eating and then eat a little, because in two hours you'll be regretting eating twice as much." Jessica G

"You are what you eat."

"Be thankful every time you eat food, always says grace." - Henfry

"Never say you don’t like something if you’ve never tried it." - Daniel

"Don’t try to restrict yourself for what can can or cant eat, if its in moderation." - Eddy

"Always eat breakfast." - Molly

"Food is a universal language, food is a language that everyone speaks." - Fatimah

"Trying things will never hurt you." - Jessica P

"Have self control. Don’t over endulge." - Ayerine

"Eat foods you can make using your own home appliances."- Kristie

"Eat foods that you can make your self, or come very close to making yourself." - Kristie

"When eating, just eat, don’t focus on everything surrounding the food." - Kristie

"Eat fruit in the morning, sweet during lunch, and vegetables during dinner." - Kristie

"If you buy food, and it expiration date is in more than 1 year from the date– re think buying it." - Janiel

Recipe of the week! Fritatta

Fritatta of Seasonal Vegetables

Prep Time: 20 minutes Cook Time: 10 minutes Makes: 10 servings

Ingredients:

2 Leeks or 1 Onion

2 tablespoons Extra Virgin Olive Oil

2 cups Assorted seasonal Vegetables: Squash, Zucchini, Carrot, Turnip, Mushroom, String Beans, etc.

1-2 small Bell Peppers (orange and yellow if possible)

6 Eggs

1/2 teaspoon Kosher Salt

1/4 teaspoon Freshly ground Pepper

1/4 cup Chopped fresh Herbs

Optional: 1 Tomato, diced

Directions:

1. Wash and slice the leeks thinly.

2. Heat the skillet and add olive oil. Add leeks and cook over low heat.

3. Peel the carrots and help slice thinly.

4. Dice the peppers and other assorted seasonal vegetables.

5. Add the diced veggies to the leeks and sauté until softened.

6. Meanwhile, break the eggs in a bowl and season with salt and pepper.

7. Cook the frittata over medium heat, lifting up the sides to release liquid mixture to cook and set.

8. When the frittata is set, serve in wedges and garnish with grated cheese and herbs if desired.

Alternative Cooking Method: Preheat the oven to 400 and place in the oven after it is halfway ‘set’ to finish cooking – about 5 minutes.

Variations by Season

Season	Substitute Vegetables
Fall/Winter	Leeks, sliced root vegetables (turnips, carrots, parsnips), blanched and sliced winter squash; potatoes; blanched and sliced Brussels sprouts; herbs
Spring	Blanched or sautéed: peas, snap peas, cranberry beans or fava beans, pea shoots, arugula; morel mushrooms, sliced ramps; herbs
Summer	Blanched fava beans, yellow wax beans, fingerling potatoes; sun-ripened tomatoes; corn sliced off the cob; beet or other greens; herbs