About the Chef
Hello my name is Shawn Woods and cooking is a passion of mine. I started cooking when I was ten years old and I made mac and cheese. Of course this was out of a box and I still managed to burn it to the bottom of the pan but I ate every bit of the mac and cheese because I made it. Over the next five years of my young life I tried and tried to cook and didn’t have that much success and like most people my first love faded as the years went by.
A few years later I graduated from high school and it was time to get a job. I took the first place that would hire me a restaurant as a waiter. Working in this environment started to bring that passion for cooking back to me. I started to buy cookbooks and would try making different things at home. I would talk to the chefs working in the kitchens of the places that I worked at to better understand how to cook. This went on for a few years. Until one day I was bartending at little bar and was talking with a guest about cooking and some different recipes, little did I know he was the executive chef for a restaurant. I don’t remember how we started talking about it but we the conversation turned to Culinary Arts programs.
I took a chance that night this was something that I was going to do. I was going to school to learn how to be a chef. Six weeks later I started the classes at Johnson & Wales University. I graduated in the top two of my class with a degree in Culinary Arts. I have continued to work in the industry since then and I still read as many cookbooks and culinary reference guides that I can get my hands on.
Over the years I have noticed that whenever a friend of mine has a question about food or cooking my phone rings. Just recently I was having dinner with friends and they told how nice it is to have someone that they can call if they have questions about cooking. It was at this point I decided to create this web site and give other people the chance to use the knowledge that I have gained over the years. So if you have any questions let me know!
I am trying to figure out how to make a small Carmel ball (1 to 11/2 inches diameter) filled with ice cream. Any ideas how I might accomplish this?
I am wanting to make a flowerless demi-glaze ahead of time so I can experiment before a big night. Can I freeze the demi-glaze?
Yes you can freeze demi-glaze. You can even freeze some in ice cube trays, so when you go to use it it is in smaller amounts. You only want to keep it frozen for about a month
kind of a dumb question, but where is the mascarpone cheese located at in the grocery store?
Reply: Most of the time I find it near the deli but some times it is in the same area as the sour cream.
Chef Shawn
I am cooking shepherds pie for dinner. But; im having problems getting the meat and vegetabes to stick. So when I serve the food it falls apart. How can I pervent this?
my fiance recently accepted a job as a head chef at a small (50ppl) resort in switzerland, and he has 7 years experience and his red seal and journeymen cert. i was wondering what kind of questions should he be asking before he leaves. do you have any advice I could give him and i have lots of question and i want to be able to assist him if you wouldn’t mind …megan
Hello My name is luke rogers im a high school student enrolled in prostart class. I have been selected to cook at my state competion in Alb NM. We must come up with a main course dish that wows the judges.Qualites the judges are looking for are height, arroma, plating, two different cooking methods garnishes, sauces, .Also this dish must be cooked on what some would call a putane camping burner. So nothing can be baked or anthing of that sort everthing that is cooked must be done with that burner. I was hoping for some advice on what dish i should prepare any help would be apperciated.
Thank you
luke rogers
I just made homemade torrone how long will it keep for? I wanted to give it for a christmas gift.
I need some help quick, as I am trying to make this for Christmas. I have two recipes for caramel corn that I have been using for 20 years. They are identical recipes except that one boil the syrup for 5 minutes and the other says boil without stirring for 5 minutes. My problem is that the first time I made it, it turned out wonderful with a nice shiny glaze. I have only been able to make it that way maybe once or twice since. It always sugars during the first 15 minutes of baking (you bake it for one hour). I have tried stirring the 5 minutes, not stirring the 5 minutes, tried on low humidity days, high humidity days, and washing down the sides of the pan with a pastry brush and water while it boils. Is there any advice you can give me to get it to turn out shiny like it’s supposed to be? I would very much appreciate it!
Thanks,
Karen Westberg
My grandmother used to make a white cream pie in a graham cracker crust. The pudding in the pie was very white - not yellow like cream pie recipes make it. I am suspecting that there were no egg yolks in her filling. Do you know what it could be?
Thanks.
How can I make self rising flour using all-purpose or plain flour ?
I am serving grilled jamaican jerk chicken with a melon salsa and jasmine rice. I aslo want to serve a complimentary green salad. Any suggestions for the salad, such as type of dressing, ingredients?
? roasted pecans like planters has. i’ve tried a half dozen recipes and cant get it right. how to get crispy crunch w/o overcooking and the flavor like planters. thanks. jim
I made some preserved lemons a couple of years ago. i still have some, but they have darkened. Are they still safe to use? I rinsed and tasted them and they taste okay.