Denver 2010
July 29 - August 1
- Denver,
- Denver,
Waterless Cooking
- Class
Event Times
# Day Times Status 32 Saturday, Jul. 31 10:30 AM - 11:45 AM Open
Description / Notes
Waterless CookingThe right cookware can help you eliminate nearly all fat when cooking
Class Overview
“Waterless” - “water-less” - “minimum moisture” - “vapor” cooking might very well be the best-kept secret within the cooking industry. The premise behind the technology is to cook foods using their own natural water. This is accomplished by using cookware constructed with several layers of metals for better heat conductivity and moisture retention, alleviating the need for added water or oil. This practice retains valuable vitamins and minerals, which would otherwise be boiled or fried out of the food. In addition to vitamin retention, consumers experience the natural flavor and color of their favorite foods.
This class will demonstrate a few recipes so that you can see for yourself how the addition of this cookware can alter the way you cook. It could also alter the way you run your business and the target markets to whom you market.
There will be lots of time for Q & A. Please come and be a part of the discussion.
What you will take away from this class:
• An understanding of state-of-the-art cookware
• Knowledge of how water-free cooking can impact nutrients and calories in food
• How waterless cooking can impact the length of a cook day
Target Audience: AllAll = all members would benefit, knowledge of use to anyone at virtually any level of business development
Instructor/Speaker
Stephanie Alleyne
Stephanie Alleyne realized at a young age that she was destined for the food business when the only thing she could think to prepare for her second grade bake sale was homemade baklava—the ingredients for which she insisted on sourcing from middle Eastern markets on the outskirts of Boston. Since then, Stephanie has spent the last 20 years working her way up in several of New York city’s best know restaurants before finally owning her own critically acclaimed catering company and restaurant in Manhattan’s Gramercy Park.
Weary from the demands of restaurant cooking, she returned home to Boston where she started a popular private chefs business, cooking for many busy, hungry, families—many of whom had dietary restrictions or a family member who was critically ill. Following that, she worked for 3 years at her “dream job” as test cook/writer for America’s Test Kitchen, home to the award-winning Cook’s Illustrated magazine, Cook’s Country magazine, and the celebrated PBS television series America’s Test Kitchen, where her naturally analytical mind was opened to a whole new way of cooking, writing about and thinking about food and it’s history.
Presently, Stephanie is a freelance food writer, culinary product and recipe developer, and restaurant consultant. Her work has appeared in Cook’s Country magazine, Cookie, O magazine, to name a few, and has worked for and appeared on The Food Network and the Rosie O’Donnell Show. Originally hired by Americraft merely to write a cookbook to support the launch of the 360 line of cookware she was instantly captivated by the unique 360 cooking experience and signed on as the Consulting Executive Chef for the company. Stephanie regularly conducts 360 cooking demos and private class around the country. She is working toward certification as Certified Development Chef .
Stephanie lives in Brooklyn, New York with her husband and two sons.