The Classroom Chef

2016-03-30
The Classroom Chef

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  • Author: John Stevens
  • Publisher:
  • ISBN: 9781946444301
  • Category :
  • Languages : en
  • Pages : 222

"I just don't get math." If you're a math teacher, you probably can't count the number of times you've heard students, parents, and even fellow teachers make a disparaging statement about your subject. As math teachers and instructional coaches, John Stevens and Matt Vaudrey know how discouraging it feels to look out into a classroom full of disinterested and confused students. But they also know how amazing it feels to see comprehension dawn in their students' eyes - when a concept suddenly makes sense and math becomes meaningful. In The Classroom Chef, John and Matt share their secret recipes, ingredients, and tips for serving up lessons that engage students and help them "get" math. You can use these ideas and methods as-is, or better yet, tweak them and create your own enticing educational meals. The message the authors want to convey is that, with imagination and preparation, every teacher can be a Classroom Chef. Far from bland or boring, the lessons and ideas in The Classroom Chef spark curiosity-and occasionally bewilderment and awe (yes, in math class). After all, mullets, ziplines, and sharks aren't standard topics for typical math classes. But maybe they should be.

Lights, Camera, Cook!

2017-07-18
Lights, Camera, Cook!

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  • Author: Charise Mericle Harper
  • Publisher: HarperCollins
  • ISBN: 1328828948
  • Category : Juvenile Fiction
  • Languages : en
  • Pages : 195

A zesty series for fans of kids' cooking competitions! It's “lights, camera, cook!” for four tween contestants—energetic Tate, charming Rae, worldly Caroline, and hyper-competitive Oliver—who are all about to enter a televised cooking competition. What will the kids cook up? How will they all get along on- and off-camera? Which junior chef will have the grit—and maybe the grits—to make it through each challenge? And which junior chef will have to hang their apron up for good? Bonus: Includes real cooking techniques for the aspiring young chef!

Chef Roy Choi and the Street Food Remix

2018-08-01
Chef Roy Choi and the Street Food Remix

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  • Author: Jacqueline Briggs Martin
  • Publisher: Lerner Publishing Group
  • ISBN: 1430131691
  • Category : Juvenile Nonfiction
  • Languages : en
  • Pages : 32

Describes the L.A. street cook's life, including working in his family's restaurant as a child, figuring out what he wanted to do with his life, and his success with his food truck and restaurant.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

2020-10-20
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

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  • Author: Michael Brenner
  • Publisher: W. W. Norton & Company
  • ISBN: 0393634930
  • Category : Science
  • Languages : en
  • Pages : 376

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

The Classroom Chef

2016-03-15
The Classroom Chef

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  • Author: John Stevens
  • Publisher: Dave Burgess Consulting
  • ISBN: 9780988217683
  • Category : Classroom management
  • Languages : en
  • Pages : 0

In this book, the authors share their secret recipes, ingredients, and tips for serving up lessons that engage students and help them understand math. Teachers can use these ideas and methods as-is or tweak them and create their own enticing educational meals.

The Best Chef in Second Grade

2011-06-28
The Best Chef in Second Grade

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  • Author: Katharine Kenah
  • Publisher: HarperCollins
  • ISBN: 0062038478
  • Category : Juvenile Fiction
  • Languages : en
  • Pages : 50

A famous chef is coming to school! Will Ollie figure out what to cook in time to share with the class and the special visitor? Ollie is not the best at anything in second grade, but he does love to cook. When the famous Chef Antonia comes to visit, he can't wait! It's his chance to shine, if only he can settle on the right dish. All young chefs will enjoy this story and relate to the kids in Room 75. Just as Ollie builds self-confidence, second graders will increase their reading success as they enjoy The Best Chef in Second Grade. “The episode’s mouthwatering climax and resolution will guarantee smiles of contentment all around,” says Kirkus. The Best Chef in Second Grade is a Level Two I Can Read book, geared for kids who read on their own but still need a little help. Whether shared at home or in a classroom, the engaging stories, longer sentences, and language play of Level Two books are proven to help kids take their next steps toward reading success.

Taking the Heat

2015-05-20
Taking the Heat

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  • Author: Deborah A. Harris
  • Publisher: Rutgers University Press
  • ISBN: 0813571278
  • Category : Business & Economics
  • Languages : en
  • Pages : 248

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).

Vampire School

2012-03
Vampire School

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  • Author: Peter Bently
  • Publisher: Vampire School
  • ISBN: 9781907967276
  • Category : Children's stories
  • Languages : en
  • Pages : 96

We all know how it is when we cook. We make a mess. But at St.Orlok’s School for young vampires - that mess can become magical mayhem! This book is the perfect recipe for belly laughs with your favourite characters.

Blood, Bones & Butter

2011-03-01
Blood, Bones & Butter

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  • Author: Gabrielle Hamilton
  • Publisher: Random House
  • ISBN: 1588369315
  • Category : Biography & Autobiography
  • Languages : en
  • Pages : 322

NEW YORK TIMES BESTSELLER Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

The Professional Personal Chef

2007-02-26
The Professional Personal Chef

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  • Author: Candy Wallace
  • Publisher: John Wiley & Sons
  • ISBN: 0471752193
  • Category : Business & Economics
  • Languages : en
  • Pages : 224

The definitive guide to a successful career as a professional personal chef The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense. Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career. Filled with resources rich in detail, this useful and engaging text covers: The evolution of the professional personal chef career path The benefits and disadvantages of various forms of business ownership Operating legally Writing an effective business plan Creating a vision statement, mission statement, and elevator speech for your personal chef business Managing and securing finances Identifying target markets and revenue streams Developing marketing and sales plans and quality customer service A day in the life of a personal chef In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs. A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents. Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.