By Nanette Hebdige KEEPING UP WITH IRISH TRADITION AND SHEPHERD’S PIE This St. Patrick’s Day green Irish shamrocks will be painted on many faces, there will be loads of green beer consumed and the phrase Erin go Breagh will be shouted during St. Paddy’s Day parades by Irish lads and lassies, as in Gaelic it means “Ireland to the end of time”. Let’s address the fanfare concerning corned beef and cabbage, the dish typically favored on St Paddy’s, with a…
Written by Nanette Hebdige With vast numbers looking for their next opportunity, overwhelmed recruiters sort through hundreds of applicants like combat linemen. And candidates wonder why there’s a lack of response, no matter how qualified they’re for the role. Even when various interviews have taken place for a job, candidates are still being ghosted. Indeed, many positions come with detailed hire instructions, demanding specific skillsets as well as cognitive and IQ tests to measure your mental quotient as well as…
Written by Nanette Hebdige If the culinary world is not your bailiwick and you’re not deeply entrenched in the food arena, there’s a chance that many will think these two roles are one and the same. The positions are vastly dissimilar and particularly for recruiters, the demarcation line between the two has to be clearly defined, so there’s no confusion on the job title for the hire. Personal Chef – Culinary guru managing their own business and hiring themselves out…
By Nanette Hebdige – June 2020 “Wine is the only artwork you can drink – so manage it well” Luis Fernando Olaverri As a rule, discerning foodies are also customarily wine enthusiasts. So, it’s quite possible your employer could be an avid collector and one your key responsibilities as the EM/HM, will include being the purveyor and cataloger of a reasonably extensive wine collection. Even if you’re not taking care of a cellar the likes of Downton Abbey, most…
THE MODEST CABBAGE – THE UNSUNG HERO AMONG ALL VEG With the cost of food skyrocketing, most of us are trying to incorporate affordable ingredients. So why not make something altogether different for dinner? Consider the humble yet stalwart cabbage, which is one of the unsung heroes in the veggie arsenal. It really shouldn’t be forgotten or given the pass-over on the veg department, as it warrants a much-deserved ode because of its versatility! Did you know that broccoli, Brussel…
By Nanette Hebdige SHRIMP IS KING This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…
Written by Nanette Hebdige Do you rock-star your PA job? Ever wondered how a PA to the uber wealthy keep their principals’ happy and is successful at it? The term personal assistant has become part of everyone’s vocabulary. Many believe that being a PA is effortless and a task that can be performed by practically anyone. It’s important to know that a PA is vastly different from an admin or an EA, which are roles mostly based out of corporate…
UNLEASH YOUR TOMATILLO We’ve been catapulted into 2022 after plowing through the holidays. You’re done wrestling with that turkey, and you can’t possibly think of any more ways of making leftovers sexy. Many of us are now revising the a-typical new year’s resolutions, which probably include shedding a few unwanted pounds and welcoming back a svelte figure. We’re always looking for new recipes incorporating freshness, where we can inject umami flavors into healthy dishes and food preparation should never be…
Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…
By Nanette Hebdige It’s stew season for a reason! Fall is long over and winter has been has finally made its frosty appearance and with the cooler temperatures prevailing, stews are the quintessential comfort food and a ubiquitous sensation. There aren’t enough words to eulogize and offer the homage that stews rightfully deserve. Because a good stew is like a fine wine that needs savoring and anticipated. Even the dog salivates smelling the aroma while it’s cooking. From a historical standpoint,…
There’s a colossal assortment of raw fish being presented as a wealth of spectacular options. From sea to shining sea, as every ocean yields a bounty of variety. But it can get rather intimidating trying to differentiate the terminology. For any dish that calls for raw fish, ensure you are buying the freshest fish available. Preferably purchase it the day of preparation, so make friends with the fish monger at the market and let them know you are going to…
Chives are somewhat misunderstood as most people believe they’re the finishing touch when presenting any dish. However, they are the kissing cousins to leeks, scallions and onions (belonging to the lily family), and their flavor is subtle, unlike the sharp onions and scallions. Leeks are more delicate and less pungent, however, chives with their green flavor and subtle oniony undertone are utterly incomparable. A last-minute sprinkling of savory chives intensifies the taste of any dish, taking it from good to umami…
We all partake of tuna – it’s the lunch of champions because let’s face it, you can add pretty much the kitchen sink. Yeah, we know the customary participants – mayo, celery, boiled eggs, pickles. Boring! TUNA. We all know is one the most remarkable proteins around. We’re not just referring to the beneficial Omega 3 fatty acids (canned sardines and salmon comprise even more), but it contains amino acids and it’s bio-available (which means it’s absorbed into your system quickly). …
MacDonald’s may have pioneered the Big Mac, but there is nothing fast food related when it comes to recreating an unctuous, gastropub, tavern burger at home. In an ever-evolving restaurant arena where the burger has made some radical improvements and now reigns supreme, it’s no wonder that forward chefs are going to any lengths to moniker unequaled and unique renditions for this goliath. Gone are the days of the thin, anemic dried-out patty, slapped in a bun with ketchup and…