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Thursday February 09, 2012
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#173 Title:
Ask-a-Chef: Food Appeal
Special Guest: Judy Sipe, Chief Culinary Officer for The Food Channel
Description: Judy Sipe, Food Stylist and Chief Culinary Officer for The Food Channel, makes mealtimes more fun with her simple tricks for food appeal. Impress your guests, get your kids to eat and make any dish look gourmet on this episode of Ask-a-Chef.
Duration: 44:08
Click here to see other episodes in
the Ask-a-Chef Series.
Index:
00:24 Intro: Fun with Food
01:12 What is a Food Stylist?
04:44 Favorite Cookbook
07:03 Tweezer Cook or Plopper?
09:49 Make It Appealing: Tips!
20:02 About The Food Channel
21:07 Food Trends & News
23:45 Tools to Garnish
40:19 Closing Comments
41:40 Closing Track: Backseat Goodbye
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Special Guest
Music
Spotlight:
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About Judy Sipe
As Chief Culinary Officer for The Food Channel, Judy is the creative impetus behind our culinary team. She has overall responsibility for all culinary services, managing a team that includes professional chefs, food scientists, new product development specialists and nutritionists.
During her 25-year tenure in the culinary profession, Judy’s blue-chip roster of clients has included some of the most prestigious food and restaurant companies in the world. She has been, and continues to be, instrumental in developing on-trend menu items for many of the nation’s top 100 restaurant chains.
Her insight-driven new product development and passionate culinary execution has resulted in a multitude of new products in the marketplace across all channels of the food terrain, including foodservice distribution, supermarket deli, schools and universities, and restaurants of all kinds. Her work has been featured in a variety of publications, including Food Arts, Nation’s Restaurant News, Restaurants & Institutions, the Chicago Tribune, and the New York Times.
As someone on the cutting edge of food, Judy and members of her culinary team often serve as spokespersons on food trends to a variety of associations, conferences and media. She is a founding member of the International Food Futurists, a global think tank designed to create a preferable future for food and a long-standing member of the International Association of Culinary Professionals (IACP) and the American Institute of Wine & Food.
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Easy Ways to Make Any Plate Special
• Put cocoa powder or powdered sugar in a sifter and then sift over half the plate. Vicky loves this all-purpose shaker.
• 10 Sauces to Dress Up Chicken Breasts by Food Network. Transform your dinner from ho-hum to high-flavor with these 10 easy toppers for any occasion.
• Cut a template out of a cake box or other thin cardboard, place it on your plate or on top of your dessert before dusting with powdered sugar or cocoa powder. Carefully remove the stencil, and you'll have a beautiful design on your dessert. You can even use a doily or your kid's fun art stencils.
• Serve small items (i.e., granola bars, brownies, fudge, mini-cheesecakes, small cookies, mini-muffins) in small muffin liners. The silver ones are eye-catching.
• Sprinkle ordinary ingredients directly onto the plate or dish: crushed cookies,
grated parmesan, minced herbs, course cracked pepper, crushed nuts, course kosher salt, ribbons of lemon or orange peel, or grated chocolate.
• Garnish your place with a very small dice or matchsticks of fresh fruit or vegetables.
• Fresh Ways to Dress Up a Table by Real Simple. Sixteen ideas that add unexpected fun and color.
• Serve picnic foods, bake sale items or patio grilled foods in brown, crinkled parchment paper. Parchment paper is also excellent for baking fish.
1. What is your all-time favorite cookbook?
Martha Stewart Entertaining
2. Describe your signature dish.
beef tenderloin – marinated in soy sauce and red wine and grilled
3. Do you have a favorite cooking website? What is it?
Epicurious.com
4. What is one food item that is a staple in your fridge or pantry?
great oils, Spanish vinegars and salts, sherry vinegars, aged balsamic
5. What is your favorite cooking tool?
a great knife
It's so beautifully arranged on the plate
- you know someone's fingers have been all over it. ~Julia Child |
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