Sunday, July 24, 2011

3rd Private Chef Job

Hello everyone.
I got set up with another private chef job, and it was poolside at the people's house.

I went to visit these people twice, brought the entire family, and sat down and talked about family and food. This family asked me for some ideas on food, and I told them just as I tell every family, "I don't want to write a menu for people." I want them to decide what they want to eat. Also, they know what their family and friends like better than I do. So, I tell people, "Go with what you like. I can provide recipes, if needed, or give ideas for sides or sauces to go with your food or maybe offer ideas on the best way to cook the food."

They told me they wanted ceder-plank grilled wild Alaskan salmon and chicken.

I suggested they brine the chicken. I will post information on brining meat in my next post. I suggested they have peanut sauce to go with the chicken and some homemade foccacia bread, some homemade rosemary crackers, grilled vegetable platter with balsamic reduction, and spinach and artichoke dip.

For the vegetables, I grilled asparagus, Portobello mushrooms, onions, and zucchini. I let them set out at room temperature till they cooled and took a bottle of balsamic vinegar and reduced it down till it was pretty thick. Then I added some white sugar and dissolved that and drizzled that over the vegetables and served them cold.

They took pictures of me working in their kitchen.

Here are pictures of the bread, crackers, and spinach dip I made.

Here is me grilling the chicken and salmon.

When the party was over, the homeowners requested a picture with me, so I said I would be more than happy.

They were so happy with all that I did that when they paid me, they gave me a tip. The homeowner wrote me up a sweet letter of recommendation and said he will be doing a few more events later in the year with his co-workers and more family events next year.

Below is the letter he wrote for me, The only thing I am not adding is their full names, phone number, and home address. They added all of that so if people want to hire me and want a reference, I have one. I will only give it out to people who are serious about hiring me, then they can contact these people. I don't want someone who knows me reading this blog and saying, "I don't like Rick," so they start calling and harassing these people just to try and get me in trouble. If you're wondering, yes it has happened. People have read my food blog and called my job site and tried getting me in trouble, so I remove names of people in cases like this and will pass them on in case of a possible job.

Here is the letter I was given:

Rick Beaudin

A Chef that really can Cook!

Our son was just recently married, and my wife Marilyn and I decided to host our son's Groom's dinner at our residence. Like many people, our clan enjoys grilled meats and vegetables. However, with nearly forty people in attendance, our choice of foods mandated that someone else would have to tend the grille, as it would take the full attention of someone who really knows what they are doing to simultaneously grille both of our choices of Teriyaki Chicken and Alaskan salmon.

Marilyn found Rick Beaudin through a referral at Le Cordon Bleu College of Culinary Arts here in the Twin Cities. Rick stopped by our home a couple of weeks in advance to inventory our kitchen and cooking facilities. He gave us simple, but effective instructions ahead of his arrival on the day of the Groom's dinner this was very helpful. He personally prepared additional sauces, breads and dips for our dinner that nicely complemented the meats and salmon we had chosen. He also brought his own knives and chaffing dishes.

A huge concern for us was the preparation of our fish. The difference between a succulent filet of salmon or a hard, dry slab of fish is often only 90 to 100 seconds on the grille, as well as monitoring the correct temperature. Rick served our chicken and salmon at the same time to perfection. Not a morsel of either was left over.

He's a cheerful fellow but mostly invisible, you hardly know he's there. He also does a great job of cleaning up after himself. We highly recommend Rick Beaudin to anyone who wants perfect food for the perfect event!

Chad and Marilyn

Tuesday, July 12, 2011

Private Chef Job

Here are some pictures from the private chef jobs I did. I have only this picture of me at the person's house who hired me. I had permission to take pictures, but chose not to take a lot since it's not my intent to show off other people's houses.

If people decide they want to hire me, they can contact me at the email address on my blog. Many people took business cards and word of mouth has spread. We can talk prices and menus if you contact me. I also have the people I worked for as references, as needed, but will only give them out after talking with people. I won't simply toss out their numbers to everyone.

The dinner party menu for this person was: 3 types of pasta, 3 homemade sauces, homemade bread, grilled chicken, vegetables, homemade Caeser salad dressing, and desserts that the host provided. Some people at the party were so impressed they hired me on the spot for another job two weeks later. The menu was exactly the same. There are more pictures of that party since it was held at the State Fair grounds.

I grilled 30 pounds of chicken and removed the skin. I picked the meat off the bones. I also grilled fresh asparagus and 10 pounds of bacon.

Two of the sauces were simple red sauces. The other was a white sauce with bacon.

Here are pictures of me serving people and everything I set up.
We planned for 200 people, but it was around 300 that showed up. We ended up running out of food.

It was a lot of fun doing these events. I enjoyed every minute of it!

Saturday, June 11, 2011

Personal Chef/Caterer

Hello everyone.

Here is what has been going on with me. As of today, I have two weeks left of my internship. So, since I have been working for free, I needed a job. I went to the school and looked at the job listings, and I found a job for a personal chef/catering job. I called about it and spoke with the person.

In the end, this is what happened. I met with the people, and then ended up cooking for them. They were planning on having up to 300 people coming over. They had a build-your-own pasta bar with 3 different pastas, 3 different sauces that I made from scratch, one salad dressing from scratch, and bread that I made from scratch.

It went so well that a person from the party hired me to do another event just like that one in two weeks. Three others have asked for my phone number to call me and do a party for them. I will also be doing another event in July. So as it stands, I will be looking to do this on a more long-term basis. I also have been given the phone number of the people that I worked for to give out as a reference.

As it stands, I will be posting recipes in the days to come. I will post pictures of jobs I do and promoting myself as an up and coming personal chef/caterer. These people were so happy with the job I did they said they will pass my number out to all of their friends. It is very exciting for me. We will see what comes of it! Rick

Saturday, December 18, 2010

Fun with Food

A lot of people tell their kids, "Do not play with your food." I disagree. So, I am going to show you that it can be fun to play with food. I have decided to make it my

to play with food. I want to strip all the myths bare

because I feel this issue is very

I make

so I am going to share my

of wisdom with everyone.

I am so
that my parents allowed me to play with my food. As a result, I am now working in the restaurant business.

I now have lots of

in people that they will let their kids play with food. But as many parents know, if kids play with food they are sure to make a mess. If this happens then

with the kids, and tell them they must clean up after themselves and do the dishes. If you allow the kids to wash the dishes and you don't have to, then it will bring you great


knowing the kids are learning how to be responsible and clean up after themselves.

I really do

that by allowing your kids to play with food will cause them to want to go on to be a creative member of society and learn a good trade that pays very well. Then, maybe your child can take care of you later in life, and you can then retire with great

knowing you raised your child to want to work.

Now if your child is getting teased for wanting to cook and clean, or they don't want to get into a restaurant and cook, then give them a

and tell them to either open it up on the person teasing them, or tell them to get into the UFC and open the can there and teach those guys a lesson. Rick b

Tuesday, September 21, 2010

Remembering Chef Gil Gaitan

Chef Gil was a friend of mine, I have known him and his family since about 1993 so about 17 years. The church where his funeral is being held is where I meet him back in the 90's. He helped me get a good job and we talked about food. I will miss him as will the students that he helped. for this post please do not post ANYTHING that does not pertain to this subject or I will not allow it, Thank you.

Students, we are all sadden by the loss of our beloved Chef Gil Gaitan. Chef Gaitan was a tremendous Chef, instructor, father, grandfather, husband and friend to so many people.

We have received a number of inquires as to his funeral service arrangements. Below is information regarding Thursday and the funeral arrangements.

If you choose to attend the funeral Thursday at 11:00 a.m. please work with your instructors. Tests on Thursday will be administered as scheduled by your instructors. You must notify you instructors that you will be missing class for the funeral. You will be marked absent but all possible accommodation will be made to not negatively affect your grade.

Also, if your class Thursday is difficult to reschedule or make arrangements for please consider honoring Chef and his family by attending the visitation Wednesday night.

The family has requested, and Chef Gil would have wanted, students to wear their best uniforms to the service.

Visitation Wednesday, September 22nd5:00 p.m. – 8:00 p.m.

Funeral Thursday, September 23rd 11:00 a.m.

Bethel Christian Fellowship

(651) 645-1534

1466 Portland Ave, St Paul, MN 55104

We have placed some papers at the front desk and in the library for students to write notes to Chef’s family.


This was the obituaries listing in the local newspaper,

Chef Extraordinaire Devoted Follower of Christ Age 57, of Inver Grove Heights, crossed the threshold to eternal life on September 20, 2010. Loving husband of Peg; dear father of Sierra (Matthew) Hegstrom, Gil, Samuel, David and Grace; proud bopa of Max and Gabe; beloved son of Gil Gaitan, II; big brother of Robert, Rosemary and Lorraine (Jose) Martinez; adored by many other extended family members and students at Le Cordon Bleu. Preceded in death by mother, Josephine and brother, Gregory. A celebration of Gil's life will be Thursday, 11:00 A.M. at BETHEL CHRISTIAN FELLOWSHIP, 1466 Portland Avenue, Saint Paul. Visitation Wednesday, 5:00-8:00 P.M. and also one hour prior to the service ALL AT THE CHURCH. "He has taken me to the banquet hall, and his banner over me is love." Song of Songs 2:4 678 South Snelling Avenue 651-698-3878

Instructor Name: Gil Gaitan

LCB School: Minneapolis/St. Paul

School Current Position: Chef Instructor

Date Hired at School: 03/99

Education/Degree(s): Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts

Other Positions Held:

* Chef de Cuisine — Outing Lodge at Pine Point, Minnesota
* Executive Chef — Pronto Ristorante, Minnesota
* Head Chef — Christos, Minnesota
* Chef de Cuisine — The Dock CafĂ©, Minnesota
* Sous Chef — Dakota Bar and Grill, Minnesota

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Friday, August 20, 2010


I found this funny and fits the ghost wing challenge.

Thursday, August 5, 2010

The Punisher shares his thoughts on Brussel Sprouts.

This video is very funny