Chefs Blog | Culinary Industry | Culinary Education

In my role as "Brand Ambassador" for Le cordon Bleu Portland, I am asked to do many things outside my regular teaching schedule. Many fun things. Events, charitable donations, contests, and television cooking demonstrations are all part of the Ambassador's job. My most recent TV gigs have been regular appearances on KOIN TV's Studio 6. The hour-long format provides me the opportunity for up to seven minutes of live cooking time (a true rarity for the format), and I work with the show's producers to demonstrate dishes that strike a balance between the complexity of Le Cordon Bleu and the simplicity of the home kitchen. My personal bread recipe below was demonstated on Studio 6 last March 28 with Jenny Hansen. I call  it "Paul's Rustic Bread"...it will work for a sandwich loaf, rustic round, baguette, foccacia or pizza. My Baking colleagues at LCB scoff at a recipe being so versatile, but I will swear to the results if the user makes sure to allow 1-2 hours rising time for the dough.

As cooks and chefs sometimes we need a day off. I am lucky enough to have one of those rare jobs that allows me time off during some of the traditionally busy winter holidays. That wasn't the case during my days as a caterer. The month of December had us driving to the most places in the worst possible weather, and unlike the summer months with high-revenue weddings, December parties were smaller and took place later in the day. Bottom line: More work for less money. The light at the end of the tunnel was of course the family time, gifts and great food. My wife and her family are great cooks, so during those busy Decembers, after the catering was done, I was only asked to handle the protein. No problem.

Last May 7 was a pleasant Friday evening in Portland. I was on my way to the stately University Club downtown to take part in a panel discussion and mult-course dinner celebrating Portland's favorite son and chef, the late James Beard. Entering the century-old structure feels like orientation day at Hogwarts: High, vaulted cielings with gilded trim everywhere, and 20-foot windows with forest-green velvet drapery. The tables were long and only two in number, with 40 covers each. A wine glass for every course, plus myriad tableware to match. The University Club is a private enclave in the heart of Portland's skyscraper district. Its unique history and classic decor lend itself well to the celebration of a local legend.