While unfamiliar with that particular school’s program, I think it’s important to ask yourself what your options are. What other programs are in that area? Then you can look closely at those programs and decide for yourself, or even ask chefs in your area which programs they think are preferable.

I can make one point, however, as an example: here in San Francisco, the City College has a program that is at least as good as the California Culinary Academy’s, for a fraction of the price.

And don’t forget the value of on-the-job experience. Many, many chefs prefer someone who is willing to learn over someone who has a certain claim to knowledge.

As far as the culinary industry being tough to break into, don’t be discouraged. Entry level positions are abundant, good help is hard to find, and turnover is high. You should have no trouble finding someplace to start.

Good luck!

The only thing you can do is dilute it by making more sauce, but without garlic.

Debbie,
You might try adding some sweetness in the form of brown sugar, molasses, or maple syrup - this will counteract the pepper to some degree. The only sure way of correcting the problem though is to increase the amount of sauce without adding any more pepper.

Allan,
First, I presume you mean a Nesco oven. The key here is to heat it without overcooking it. I would set the oven to 225 degrees and give it at least two hours to warm. The only way to be positive the roast is well-heated is to use an instant-read thermometer. It should register 135 in the center for medium rare, which is likely what it was already cooked to.

Evan,
The mixture to shake on wings is largely dependent on what you like for flavor. Most often, folks use a 1 to 1 mixture of garlic powder and paprika, sometimes adding a little black pepper. However, if you’d like to take up the heat a notch, I recommend a healthier dose of black pepper and a little cayenne. Just taste along the way as you’re making your mix until it best suits your taste.

good tips thanks

A double boiler should do the trick, Ann. But the bigger problem is keeping the pesto a vibrant green. It has a tendency to darken and that can often look unappetizing. You can take care of that problem by blanching and shocking the basil first, then adding about 1/4 cup of flat leaf parsley to the basil. A quick drizzle of extra virgin olive oil while the pasta is in the double boiler will help, too.

Sauces with butter and cream can be delicate and breaking is a frequent and unwelcome problem. If you’ve made the sauce in advance and you’re concerned about the sauce breaking, the best thing to do is bring it up to temperature slowly and have your wire whisk handy. Many times, it’s just a matter of reincorporating or re-emulsifying.

You can also add more butter or cream, but make certain you melt the butter or warm the cream so you don’t “shock” the sauce.

Finally, if at all possible, try to time making the sauce as close as possible to the dish it is going with. You can then keep the sauce warm by holding it in a double boiler and then doing a quick whisk before serving.

David,
Great question! Luckily, there are products available that can solve your dilemma. I think that your best bet is to replace irish cream with equal parts irish cream syrup. Several brands make this flavor, including Torani and Da Vinci. Usually available at coffee shops, but perhaps you can find in a smaller specialty market. I’ve also seen them at big box grocery stores.

Carol,
You may certainly use uncooked rice in place of baking weights or dried beans in blind baking. Just be certain to place a layer of foil over the crust before pouring the rice in to ensure that none of the rice gets baked onto the pastry. Also, once the rice has cooled, you can put aside in a small container to use again.

Gladys,
This is an excellent question, and one i’d love to answer, but I’m afraid that I need a little more information. Is this going to be a straight roast, or are you going to prepare what’s known as a London Broil. The possible recommendations are very different and I want to make sure that you get the best information. Please advise,
Chef Erika

Hi Gladys,
You are preparing two large roasts. The larger, 18 pounder, is often referred to as a steamship round, and prepared quite often for catered buffets. Although I can help you estimate the total roasting time using your method and for the 9 pound roast as two and one half hours - it’s tough to know. But that is my guess. I will not venture a guess at the 18 pound steamship round, but do have some tips for knowing when to pull the meat. First, use a probe thermometer and insert it deep into the center. You might even consider using two probe thermometers to measure different parts of the top round roast. Your thermometer should also be the kind that you leave in the meat while it’s roasting - opening and closing the oven door to check with an instant read thermometer is not an option here and will only prolong the cooking time. In both cases, pull your roast when the thermometer reaches 128 for medium rare.

Preparing Top Round
For a top round, using a low heat method is best. (Alternatively, the high heat method for roasting beef is best for the more expensive cuts — like standing rib or ribeye.) Top round is best prepared by braising or slow roasting, like one does with the dish sauerbraten. The longer time in the oven will help break down the connective tissues in the beef for a tender and succulent roast.

Sauerbraten is one of my favorite dishes in fact. Although you will need to marinate your roast for 24 hours (or even better - 48 hours), I think it’s worth the time.

Here’s my sauerbraten recipe for your 9 lb. top round:

Kitchen Guy Sauerbraten Recipe

Ingredients
3 cups of water
1-1/4 cups apple cider vinegar
a large onion, coarsely chopped
2 bay leaves
2 Tbsp. kosher salt
1 Tbsp. black peppercorns
1 tsp. whole cloves
a large lemon, cut into wedges

Method
Bring all ingredients to a boil, then let it cool down. Pour the marinade over the meat, cover and refrigerate it for at least 24 hours and up to 48 hours. The longer marinating time is best.

Bring meat to room temperature; drain and reserve marinade. In a preheated 350 oven, roast meat for about 2-1/2 to 3 hours, until meat is tender. Remove meat to a cutting board, but do not clean out the roasting pan. Pour any accumulated juices into the reserved marinade and strain.

Make a dark roux in a saucepan using 3/4 cup of vegetable oil and 3/4 cup of all-purpose flour. This should take about 10 minutes. Combine roux with strained marinade and pour into the roasting pan, placed over burners on stove. Bring the liquid to a boil and scrape up the brown bits from the bottom of the pan. Add 1/3 cup of dark brown sugar and freshly grated ginger root.

Slice meat and arrange in a large glass baking dish. Pour sauce over meat, and roast for about 12 minutes at 400 until meat has heated through again and sauce is bubbly.

I’d love to coach you through this and other recipes perfect for feeding a crowd. Visit my ChefsLine profile and book a private coaching session with me. Thanks!

What is the best way to cook my 2lb top round roast for dinner?

Hi Sherie,
Well let me recommend slow-cooking a top round roast. That can either be as a pot roast in a crock pot or dutch oven or slowly dry-roasted. In terms of seasoning, it will really depend on what you like! For the slow, dry-roast technique please see my post HERE. Reduce your cook time by half. If making a pot roast DO NOT boil the meat, that will make it even tougher. For the best way to prepare your roast as a “pot roast,” visit this article HERE. I hope we’ve helped and do let us know how the cooking process went for you.