In my family we have 2 brothers and sister born in February, (I should learn from my father of good planning). So; I decide to surprised my sister with my visit and celebrate our Februarys Birthday, she is 19th I am 23rd. That was really pleasant time for all of us. We ended-up in old town restaurant and I arranged another surprise: during the dinner flower man shows-up with large bouquet of roses for birthday sister and four smaller arrangements for every other woman in our company, well you want to see the face expression, camera was late to cached that moment. That was a beautiful and memorable Birthday for me and my Sister; I really enjoyed my idea and my Birthday with the Family in Poland.
In up-coming 2019 I wish yours every day to be filled with lots of love, laughter, happiness and the warmth of sunshine with the pleasure of smiles, the feeling of love. Just like my past days with my jewel of my life my sweet Julia. Miss her dearly. I hope you will find plenty of sweet memories to cherish forever.
Happy New Year to all my Friends.
In my life, I have gone on many memorable trips. I looked forward to my trip back to Memphis, and I will never forget that town where I lived 18 years with much effectiveness to me and my family. But this one trip will stay in my mind because it had the greatest impact on me. I was going to the Kemmons Wilson School of Hospitality and Resort Management in Memphis as a Distinguished Celebrity Chef and Author of my book “Brush with Edge of Time and Profession”. It was an exciting trip to visit the place where I spent 13 years associated with the school.
After 4.5 years of separation, the faculty of the school decided to invite me to be the Star Chef for this event. That is an enormous honor for me.
The whole trip wasn’t all serious however. I also had some of the most fun with my friends, and had the pleasure to see many of my former clients and supervisors.
This trip was just a few weeks ago. But it will reside vividly in my memory forever. It instilled faith in me as a 75 years old chef, and built camaraderie amongst my professional peers. Not many past employees are still remembered after 4.5 years of separation.
Please use this link to view the video of the event: 2018 Distinguished Chefs’ Dinner.
I’m the Chef and Owner of Euro Fine Catering Services Brooklyn, NY, teacher and a champion of European cuisine; I am teaching and mentoring many of professional chefs and food enthusiasts. I was teaching in L’École Culinaire of Memphis, conducting culinary classes in ACF Chef’s Association as well weekly cooking classes for House Wife’s in some other social organization
I just re-publish the book “Brush with the Edge of Time and Profession” My book describes an incredible genuine story including details about my mother’s and may life from the time of World War II under Hitler, Stalin era, the communist regime to time of my immigration to US. Book describe also tremendous different between old fashion of teaching culinary trade comparing to new innovated way.
With tremendous respect to the dedication of the books with historical expression of the occurrences and to keep memory of horrible time of the World War II which effected many people.
It begins with my young mother’s experiences at the beginning and during the German occupation of almost whole Europe during World War II, her transportation to Linz, Austria to a forced labor on the farm where she meets others whose arrival there was under much worse circumstances than hers. It goes on to describe the difficulties as a worker on the farm, and as a young mother away from family and friends, especially when her son (me) is taken away from her, with rights to visit me once a month only to increased her productivities at work. After the war, my father (a French soldier who has been at the same farm) returns to Poland from France, and is reunited with Mother and me, his big disappointment with Polish after war political and economical system.
Mother and me, we describes how life was after the war under Communist regime in Poland, and how it affected our lives in respect to school, work as I began my chef’s career, old fashion Culinary Institute in Poland, much different than today’s Chefs students experiences, and life in general.
I’m a the Certified Master Chef educated in Poland and Certified F&B Executive certified in U S, specialized in all aspects of culinary art, some pictures of my work you will find on my web-site www.chefedward.com
My culinary history includes hotel-restaurant school in Poland, cooking dinner for Nikita Khrushchev, working banquets for General Jaruzelski, Prime Minister of Poland, and Marshall A. Grechko, Soviet east bloc commander who organized the 1968 invasion of Czechoslovakia.
Since arriving in the U.S., I’ve worked for many major brand hotels, such as Hyatt NY, Four Seasons Hotel, Registry, Marriott and Hilton hotels. I was hosting twice Vice President All Gore, Lt. General James F. McCall, controller of the U.S. Army, several U.S. state governors and members of Congress, as well as working for President Trump at his project of Grant Hyatt N Y in 1980.
I tell of my second love, Julia who came from Poland to America to be with me, and our experiences as we travelled around with my work assignments which eventually brought us to Memphis Wilson Conference Center.
Last, is the tale of our fight with the dread disease “cancer” which consumed us both, and which finally took my beloved Julia away from me, to let me survived to carry sorrow and grief of losing my beloved lifetime partner and companion.
I can provide you with more information. You may contact me via e-mail email@example.com or by Phone # 347-414-4227. Book is available on line by clicking on my web-site or Amazon and Barnes & Noble.
Thank you very much, and enjoy your reading, I look forward to your review.
June 1st I had Author interview in one of the biggest BookExpo at Javits Center NYC. June 2nd I had Book signing at same place. It was so nice and pleasant, book signing has been stretched for another half an hour, and I have rum to my car for additional books.
With great pleasure and deep gratitude I like to thanks my beautiful neighbors Ania and Monika to be so helpful, active and intensify my excitement. That’s was Great !!!
My book; Brush with the Edge of Time and Profession details the joys and sorrows of a mother and son. Our stories inspire and celebrate the human heart and demonstrate how one can survive even in most difficult of circumstances’, like having baby in labor camp, be separated from your baby and most difficult escaping trip back home with baby in the arms.
Second part of the book express my life journey has taken me from infancy in makeshift quarters above a labor camp barn to an international culinary career of distinction, seized the opportunity for opening several new Hotels; holding key position in many major food – beverage establishments.
Book describe tremendous differences between old fashion culinary institute, way of educate the future ambassadors of culinary field, and new way compacted with huge impact of technological as well science development in food industries during short edge of time
My Dearest Friends
I would like to invite you to my author interview and book signing at the Javits Center in New York City, booth located on space 2042.
It is one of the biggest BookExpo in the world. It’s an exciting time for me, and I like to share my excitement with all of you, during that time I will giveaway free books with my personal autographing, below is the note from BookExpo.
Thanks, see you there !
BookExpo America Kick Off | AuthorCentrix
The BookExpo America and BookCon 2018 this coming 31st of May until 3rd of June is fast approaching!
It is better to be prepared as early as now for this exciting and massive event.
We created a guideline that includes:
– BookExpo America Kick Off and Main Point of Contact
– Frequently Asked Questions (FAQs)
– Where to find our booth
– Author Interview dress guidelines and a sample questionnaire
Here are your schedules for the event.
Interview: June 1st at 9:30AM – 10:00AM
Book Signing: June 2nd at 10:30AM – 11:00AM
We look forward to seeing you there!
– AuthorCentrix Book Fairs Team
Well; have done again, I have privilege to blue the horn with announcement: I was able to renew my certification of Certified Food & Beverage Executive CFBE. So I am ready for next five years to continue highest standards of F&B performance, as always that is my desire. My primary certification was year 2003
My dear Friends Thanksgiving are just behind the corner if you do same menu as last year soon enough such beautiful Holiday will be boring. Let’s enhance this traditional Turkey with something exiting.
That’s we are going to do on our family gathering in Pocono Mountains family house. Plan and Menu is great!! Execution will be questionable, who is doing what; nieces are watching the weight, they may have only Turkey Breast Filet, son is busy can only make some delivery work and bar tendering, the other fox have kids to take care of. So OK Grandpa let’s do it.
Reception: Shrimp and Bay Scallops Ceviche approx 80cal.
Appetizer: Pumpkin Gnocchi Walnut Cream Sauce
Soup; Yellow Lentil Soup
- Course: Turkey Beast Filet with leeks approx 360cal.
Maple-Glazed Turkey with Apple and Ginger Sauce
Sausage sage stuffing
Dessert: Fresh Berry Zabaglione (low seasoning for Kids)
All recipes below;
Reception: Shrimp and Bay Scallops Ceviche approx 80cal.
6 pounds between Bay scallops and shrimp 41/50pd
3 ups. Lime juice
2cup. Sweet & sour mix.
1 cup. Red wine vinegar.
2tsp. salt, 2tsp. Black crack pepper
8 medium cloves of fresh garlic (minced)
4 ea medium red onions. (fine dice)
1tbs. oregano 1 cup fresh cilantro
8 large firm tomatoes (diced)
4 stalks of well diced celery – peeled.
6oz. pimientos (chopped-undreined)
12oz fresh chilles (chopped-undreined)
2 whole avocado.
Place the seafood in suitable bowl (plastic-glass-staine still not aluminum) pour lime juice and wine vinegar, refrigerate for 6hr. meanwhile prep remaining ingredients drain seafood mix of the juice combine with all remaining ingredients mix well and refrigerate for 12 – 18 hr. Garnish with Avocado wedge.
Appetizer Pumpkin Gnocchi Walnut Cream Sauce , 6 to 8 servings
1lb. Acorn Squash
½ lb. Russet Potatoes
¼ cup. Flour
Seasoning: ¼ Tbs, of freshly grated Nutmeg, salt pepper to taste.
¾ pnt, Heavy Cream
3 oz. toasted, chopped walnuts
½ cup grated parmesan cheese
Spring of chervil
Split washed pumpkins on half remove the seeds, arrange on the baking pan cut side down with peeled potatoes, bake until both are very tender. purred pumpkin and potatoes for smooth paste, place the paste in saucepan , cook mixture over low heat until become to be almost dry stirring frequently with wooden spoon. Remove from heat and blend in flour to make slightly sticky dough. Shape the dough into ¼ inch cylinders (of course on floured cutting board) cut cylindered dough into ¼ inch thick pieces. Press top of each round with floured fork, make indentation in center with fork curling dough round-up. Transfer the gnocchi on the parchment paper let a few minutes for drying. You can cook immediately or cover and hold in the refrigerator about one day. Cook like any other pasta in large saucepan with plenty of water. Cooked gnocchi should be sautéed in the butter add salt, pepper, nutmeg, and walnuts tosses gently pour cream and simmer till saucy consistency, before serving add fresh shredded parmesan cheese. (Do not hold with parmesan cheese, sauce will break and turn to oily substance)
Soup; Yellow Lentil Soup – 6 to 8 servings
7oz. Yellow lentil (dahl)
7cup. Chicken stock
½ cup, of Eggplant and Tomato, peeled and medium diced
½ cup, Onion – diced
1 clove of fresh garlic – minced
¼ cup, Red Chili – seeded julienne
Oil olive to sauté veggie.
Seasonings; turmeric, curry powder and salt to taste. Start with seasoning low ¼ teaspoon (tsp) Seasoning always can be add it, but will cost you better knowledge and trick to deduct it.
Lentils need to be washed, discard the water and pour the chicken stock over the lentil; let the set about 30 mn. Meanwhile heat the oil in the large enough pot, add all sliced and chopped ingredients, add seasoning and sauté until onion is transparent. Pour all lentil mixture, increase heat and bring the soup to boil, turn down the heat and simmer for a few minutes, now is the time to tasted and seasoning the soup to your desire; Lentil should be medium hard, veggie crunchy, taste should be semi-sweet and spicy. You can serve with homemade mini croutons or puff pastry mini florets
Main Course: Turkey Beast Filet with leeks approx 360cal.
6oz. Turkey breast tenderloin 2pc.
4oz. Fresh leeks julienne
2oz. Chicken stock
1 tsp. Margarine
4 garlic buts
3oz. Cooke potatoes (Red B-size)
2ea. Roma tomatoes
2tbs. whole wheat bread crumbs
Sauté the leeks in the margarine, soak in the chicken stock. Brush the turkey breast tenders with margarine. Season lightly and seared quickly. Slice the boiled potatoes and sauté in remaining margarine with garlic. Prepare Roma tomatoes as for Provencale, using whole grain breadcrumbs and basil.
Serve the chicken on the top of leeks, and garnish with Roma tomatoes Provencale and accompanied with Red skin roasted potato wedges.
Maple-Glazed Turkey with Apple and Ginger Sauce
Medium Whole Turkey (14-16lb.)
½ cup Calvados liquor
1 cup. Maple syrup
1 stick butter
Salt, Pepper, Rosemary fresh (minced)
1 medium onion
2 large apples
Pat turkey dry, sprinkle with salt and pepper, rub rosemary allover inside cavity, cut onion and apples into chunks place into cavity, truss turkey in proper shape. Rub turkey skin with butter and salt pepper. Arrange turkey breast-up on the roasting rack, cook in the preheated oven 450*F 45 minutes, reduce heat to 350*F combine the syruop and Calvado and baste the turkey, continiu cooking frequently busting with mixture of Calvado until thermometer inserted in the join or under breast area shows 165-170*F After cooking let the rest for no longer than 30 minutes. Clean cavities and save your apple for sauce, discard onion.
Sauce : In the skillet sauté the apple chunks for few minutes, add cranberries and strained juice of turkey pan or chicken stock, simmer for 5min. add apple from turkey cavities and reduce by half. Add Calvado and grated fresh ginger add a drop of heavy cream, boil until sauce thickens and coats spoon, fix the seasoning as needed. Enjoy.
Sausage sage stuffing
2lb. hot Italian sausage
4 stalks celery, finely diced
2 carrot, finely diced
4 cloves garlic, minced
1 large red onion, finely diced
6 fresh sage leaves, chopped
1 large egg, slightly beaten
4 cups stale country bread, cut into 1-inch dice
Salt and freshly ground pepper to taste
1½. cups warm chicken stock
2 tbs. unsalted butter
Sauté the sausage over high heat until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Preheat the oven to 425 degrees F.
When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.
Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.
1 cup sugar
1/2 cup water
1/2 cup fresh orange juice
12-ounces fresh cranberries (frozen may be substituted)
1/4 teaspoon ground cinnamon
Bring to sugar, water and orange juice to a boil in a medium saucepan.
Add cranberries and cinnamon. Bring to a simmer and cook stirring occasionally for about 10-15 minutes, until sauce thickens.
Remove from heat and allow to cool completely. Cover and refrigerate until ready to serve.
Dessert: Fresh Berry Zabaglione (low seasoning for Kids) for adults spice-up with splash of Grand Marniere.
2pnt. Fresh Blackberry
2pnt. Fresh Raspberry
2pnt. Fresh Blueberry
1pnt. Fresh Strawberry
2 cup Sour Cream
1 cup Clover Honey
Sugar powder, Salt, Pepper, Lemon juice to taste.
Clean – cut strawberry combine with all other berries, sprinkle with raspberry coulis toss gently to not damage raspberries, set aside to chill, meanwhile in the mixing bowl combine honey, sour cream sugar powder, mix well. Season with salt pepper and lemon juice as desired, place fruit mixture in the cups or Martini Glasses spoon over liquid mixture garnish with chocolate sticks or wafers.
To eat well or serve good food is not so easy task, my customers enjoys my cooking and they keep telling me each time, last time was the roasted stuffed baby pig. I would like to show you what’s taking to make far job, and have customers line-up to make picture first before cutting. I just made four little pigs to be carved.
I need to remove a rib cage, it is not much to be consume on it anyhow, exclude cartilage which because is so young can be enjoyed as crusty crunch. Removing a rib cage and stuffing expends value of meat and let you carve just like loaf of bread, you still will have shoulder and but on the bone to deal with. Whole corpus should be brained with seasoning and salty water for about 2 hours.
Now they are patted dry and waiting to be stuffed. Stuffing should be your choice; I am using plenty diced veggie, sautéed onion, (never raw onion) garlic, pistachio nut, ground pork tender and prime quality diced bacon (smokedhouse) seasoning, herbs and more.
As is stuffed could be stitched with a bamboo skewers but I prefer saw up with butcher twain, gives you more security during formatting the shape
Well ready to go to oven, but I prefers to chilled for at least hour in the cooler before goes to oven and of course after 3.5 – 4 hours of baking in 350°F let rest for minimum 0.5 hr (if you going to serve as a galantine need to be chilled completely) Must be cover with aluminum foil, ears should be fixed with bamboo skewers to keep the shape and protected with foil, if not they will burns up. During the roasting from time to time whole pig should be basted with any bear to make skin nice and crispy at the same time to prevent skin from folding as gets chill even on a carving station.
Whole process will take some time and effort, but if you put some TLC to it you will come with marvelous results and satisfaction. That is what your customers are looking for and you will enjoy.
Sorry if you not enjoy these pictures but not always the thing which look good taste good, maybe vice versa.
Dear Friend Rene
Any time you make remarks about me or to me you makes me very special, I am not trying to flattering you but you are my „HERO” many things which happen to me I should be grateful to you for. Just mention a few; take me out of New York in 1983 that was great move, promotes me to the position of Exec Sous Chef, in Four Season Hotel that was like to open door of carrier for me, even to serve me as guardian; to take me to you home and let me stay some time until I get my apartment, and as I remember when banquet sous chef pull on me (don’t remember the name) you stop him telling him pointing on me “he is not Pittsburgh guy” There is many more other things you shows me or did for me which inspired me to do same to others, as I become to be chef on my own I always had picture of you in front of me, struggling like you to be gentle but demanding, work with the staff give them direction and tools before pulling the disciplinary consequences. In addition to that with my personality I was doing many times “impassible mission” which put me way in the front of others (one gold two bronze, two black Geneva, zillion trophies and awards) and encounters me with lot of different peoples-dignitaries; All Gore – twice, Clinton – once, General James McCall, Prime minister of Poland Gen Jaruzelski, even just last year wife of Polish president M Duda. Well we all have from time to time such people in our dining room; most weird about it is; they are normal sometimes humble people but organizers drive you crazy most difficult are City officials. Just like you and me we did many things where we can look back on in with pride. Don’t want to take much of your time but just mention young generation of ambassadors of world gastronomy (I was teaching in L’Ecole ) one time I need to hire a chef in the process of the interview we talk about four mother sauces, I ask about Demi Glace his answer was “o yes we getting that from Sysco” Well that’s where we heading to “Prefabrication” even now teaching in the culinary school – institute have different concept, I wrote a lot about in my book.
My dear friend my Hero Chef Rene; Thank you very much for all you have done for me as well and others, your name should be “Stone Written” so nobody can forgot, I hope one day me and you we will work again together in St. Peter’s banquet function serving beautiful angels with Chateaubriand Flambé