Found this very interesting article by MSN Career Training..Still havin second thoughts?IT or Chef?


How To Become a Top Chef
By Jennifer Mulrean

Anthony Bourdain, the executive chef of Brasserie Les Halles in New York and bestselling author of Kitchen Confidential, and A Cook's Tour, has a tip for all the wannabe chefs out there: Work as a dishwasher for six months first.

A stint as a prep cook would also cut it, he says, but the point is to step inside a kitchen and take a long look around before shelling out the big bucks for a formal culinary education.

"It'll help you make that all-important decision 'do I really want do this?' And, 'do I have what it takes?'" Bourdain says.

Think of it as the first phase of your schooling. In addition to helping you figure out whether this is really the life for you, you'll come to know your way around a kitchen and have a good feel for how things work before you're being evaluated by professors.
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Putting his money where his mouth is
If you think this is a case of a chef not eating his own cooking, think again. Long before he was appearing on the Food Network or penning bestselling books, Bourdain sudsed dirty dishes on Massachusetts's Cape Cod.

"I was a ruthless kid in need of a summer job," he says. "One of my roommates was a waitress and when a dishwashing job came up, I was pretty much ordered to take the job."

It was a backbreaking way to make rent, but it was also the start of a lifelong love affair.

"These were the first people who I respected and whose respect I wanted in return," he says of his kitchen mates. "I responded quickly to the camaraderie and physicality of the work."

Chefs first, celebrities, maybe
Note Bourdain did not use words such as "ease" or "glamour" to describe the work. The culinary life usually has little to do with glitz, though it's easy nowadays to make the mistake.

"Some very exciting things are happening. You have the celebrity chefs, you have a 24-hour food channel, you can find anything on the Internet ... but it creates a dangerous thing: Everyone wants to be a celebrity chef," says Dr. Victor Gielisse, associate vice president and dean of culinary, baking and pastry studies at the illustrious Culinary Institute of America (CIA). "It's not that easy."

This sentiment is echoed by Scott Dolich, executive chef and owner of Park Kitchen in Portland, Oregon, who was recently named one of the 10 best new chefs in America by Food & Wine magazine. "Fifteen years ago, chefs weren't celebrities; chefs were chefs," he says. "And those people who do have their names up in lights have put in their time, by and large." Case in point: Dolich's own designation as a best new chef--a good 15 years after he started down his career path.

But the advent of the celebrity chef also has been a boon for the foodie world. Dolich and Gielisse point to increased respectability while Bourdain notes that it's opening up a world of career possibilities.

"This is a moment in history, especially in America, where chefs have more opportunity and can make more money than ever before," he says.

Personal chefs rank fourth on Entrepreneur magazine's list of the fastest-growing home-based businesses in the country. And Gielisse notes that only 45 to 50 percent of CIA graduates pursue careers in independent restaurants á la Bourdain or Dolich. The other 50 to 55 percent go on to work in research and development, management, cruise lines, hotels and resorts, and even food writing.

"What I like to stress to students is they need to explore all the sectors," Gielisse says. "The more broad-based their knowledge the more marketable they'll be."
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The education of a chef
To really take advantage of all the opportunities, it's not surprising that the CIA's Gielisse also recommends a formal culinary education. His institution began offering four-year degrees about 10 years ago, which he sees as a critical stage in the evolution of the profession. But Bourdain, who has a reputation as an unconventional straight-talker, seconds that advice. Skip the degree and "you're short-changing yourself," he says.

He himself enrolled in the CIA not long after his dishwashing stint. He saw it as the best way to become really good at his chosen profession, so that, in his words, he'd "have more to offer."

This isn't to say a culinary degree is the end all be all to becoming a great chef, nor that the lack of one will determine that you'll never amount to more than fry cook. This is a profession that was built on the apprentice model, after all.

"Some of the greatest chefs in the world didn't have a formal culinary education," Bourdain acknowledges, "But you really better be a genius."

Nor will your education stop when you're granted that degree.

"It's a huge, huge advantage to have a culinary education," Bourdain says. "But if you really want to rise up in this business, you really have to put in that time working for the best chefs you can at next-to-nothing pay.

"I think a lot of the smart young chefs coming out (of school) today are doing six-month apprenticeships and they're doing a series of them."

What it takes: beyond the craft
So what skills will serve you best? First, you need to lose the notion that you'll be reinventing haute cuisine on a daily basis.

"I think the biggest misconception is that it's a glamorous job," Bourdain says. "You have to be an organizer, you have to multi-task, you have to cook brilliantly--and identically--every single day without going insane."

And then there are the skills that have nothing to do with knowing casserole from cassoulet.

"Gone are the days when you could just be a good cook," Gielisse says. "There has to be a seamless blend of business acumen and culinary skill."

Dolich, who opened Park Kitchen just over a year ago, is experiencing this firsthand.

"What's kind of come to pass is I don't cook as much anymore," he says. "I have to spend a lot of my time running the business and managing the floor.

"It's a whole lot easier to find good cooks than to find good people to run my business."

No matter what aspect of the food business you ultimately pursue, to hear Bourdain tell it, you won't just be getting a job, you'll be joining an exciting international subculture.

"There's a shared language and a shared way of looking at the world," he says. "That, plus the knowledge you can do something with your hands--that you're skilled and can take that with you and be employable anywhere.

"All my good work habits and any moral quality I have is from the kitchen."


Article by MSN.

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Here is how to store mangosteen!!!

In dry, warm, closed storage, mangosteens can be held 20 to 25 days. Longer periods cause the outer skin to toughen and the rind to become rubbery; later, the rind hardens and becomes difficult to open and the flesh turns dry.

Ripe mangosteens keep well for 3 to 4 weeks in storage at 40º to 55º F (4.44º-12.78º C). Trials have shown that optimum conditions for cold storage are temperatures of 39º to 42º F (3.89º-5.56º C) and relative humidity of 85 to 90%, which maintain quality for 49 days. It is recommended that the fruits be wrapped in tissue paper and packed 25-to-the-box in light wooden crates with excelsior padding for those who wants to export it.

So this is how you do it !!

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Hi guys,

Here are some great info for you guys to read!! Happy Reading!!

The people of Southeast Asia have been calling mangosteen as the "Queen of Fruits" the exquisite taste, the amazing health benefits that Mangosteen can bring.
Mangosteen is known for its tremendous healing propreties.

They use the whole Mangosteen fruit especially the rind or pericarp to ward off and treat infections, control fever, reduce pain or treat inflammation, diarrhea, cystitis, gleet, gonorrhea, dysentery, eczema and a variety of other ailments.
Where do all these amazing health benefits of Mangosteen come from?

Mangosteen contains potent, natural healing compounds called Xanthones, which represent the next generation of powerful, biologically-active, natural chemical compounds from nature.

The whole Mangosteen fruit is the single, most abundant known source of Xanthones.

We know about the antioxidant benefits of vitamins C and E, but we're just starting to learn about the incredible power of Xanthones, which provide MANY TIMES the antioxidant capacity of these two popular vitamins.
Scientific studies and clinical experience suggest that Xanthones may offer support for every system in our body and provide a natural, beneficial and safe alternative to many conventional therapies or treatments.




In a published article4, Dr. J. Frederic Templeman wrote that he uses the Mangosteen extract as "first-line therapy" in the following conditions:

* gastro-esophageal reflux disease
* acid dyspepsia or gastritis
* hiatal hernia
* arthritis
* fibromyalgia
* mild depression or dysthymia
* mild to moderate anxiety states
* mild to moderate asthma
* irritable bowel disease
* recurrent urinary tract infection
* diverticutitis
* sleep disorders
* allergic rhinitis
* neurodermatitis
* eczema
* otitis externa
* non-arthritis muscle or joint pain

Mangosteen as Adjunctive Therapy

He also uses the Mangosteen extract as "adjunctive therapy" in the following conditions:4

* rheumatic or connective tissue diseases
* degenerative disc disease
* lupus erythomatosis
* chronic pain syndrome
* peripheral neuropathy
* migraine headache
* stomach and duodenal ulcers
* diabetes
* moderate to severe depression
* ulcerative colitis and Crohn's disease
* cancer
* cardiovascular disease and hypertension
* post-menopausal mood disorder and PMS
* viral infections
* bacteria infections
* fungal infections
* hemorrhoids
* psoriasis
* severe allergic reactions

Dr. Roland Phillips, in his book "Mangosteen: Super Nutrition for the 21st Century"6, discussed his medical group's experience in helping patients with a Mangosteen preparation and provided the following short list of health issues they've successfully addressed:

* Acute acne vulgaris
* Allergies
* Angina
* Arthritis
* Asthma and wheezing
* Carpal tunnel syndrome
* Chronic fatigue
* Chronic pain
* Colicky baby
* Cracked heels and fungus
* Crying spells
* Depression
* Diabetes, Type II
* Diarrhea
* Feline panleukopenia
* Fibromyalgia
* Flu
* Glaucoma
* Graves disease
* Gum sores
* Heart fibrillation
* Hepatitis C
* High blood pressure
* High cholesterol
* Hypothyroidism
* Increased healing, post surgery
* Infertility
* Insomnia
* Irritable bowel syndrome
* Joint pain
* Macular degeneration
* Mood instability
* Muscle aches
* Pimples/cysts
* Pinched nerve
* Plantar warts
* Psoriasis
* Rashes
* Scorpion bites
* Sebaceous cyst
* Sinusitis
* Skin patches, rough skin
* Spider bites
* Tricatellamania
* Tumors

Mangosteen's Versatility

What makes the Mangosteen so versatile in addressing so many health issues and in promoting health in so many different ways?The Xanthones in Mangosteen have similar molecular structures, but each has its own unique chemical composition that enables it to perform a specific function.

Alpha-mangostin, for example, is a very potent antioxidant.
Gamma-mangostin is a powerful anti-inflammatory.
Garcinone E is a strong anti-tumor agent.
Polysaccharides are excellent anti-cancer and anti-bacterial compounds.

These and the other Xanthones found in the Mangosteen provide a virtual medicine chest of natural healing compounds that provide a wide variety of health benefits.

Articles from Xango

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The mangosteen (Garcinia mangostana) is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas. The tree grows from 7 to 25 meters tall. The edible fruit is deep reddish purple when ripe. The mangosteen fruit is known as the "queen of fruits", while the durian (Durio spp.) is known as the "king of fruits".

The outer shell of the fruit is rather hard, typically 4-6 cm in diameter, resembling a sphere purple shape fruit. Cutting through the shell, you will find white fleshy fruit 3-5 cm in diameter. Depending on the size and ripeness, there may or may not be pits in the segments of the fruit.

The taste may be compared to an underripe strawberry with hints of sweet orange. Care must be taken when opening the fruit as the red husk outside produces a purplish inky juice that stains fabric, which can be almost impossible to remove.So watch out while opening mangosteen.

To open a mangosteen, the shell is usually broken apart, not cut. Holding the fruit in both hands, press it gently (thumbs on one side, the other fingers on the other) till the shell cracks. It is then very easy to pull the halves apart along the crack, and remove the fruit without staining.

Articles from Wikipedia

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Yup, another puprle skin fruit for ya to know!!
Ok,here is the start of a new month for food bloopers.

The mangosteen (Garcinia mangostana) is a fruit tree native to Malaysia with small, dark reddish brown to purple fruit with a smooth, thick rind, 5 or so seeds. The flavor is described variously as that of peach and pineapple, strawberry and grape, peach and apple, etc. The juicy flesh, divided into sections like an orange, almost melts in your mouth. It is usually found only in local markets because it must ripen on the tree, and they only keep a short time. Mangosteens are not related to the mango though.

Harvest time for Beaufort's resident.Mangosteen is out to be taken.Ate alot of it so I thought this fruit should be the next fruit that i am goin to put in the blog.So here we are once again.More to come should stay tune,readers!!!

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Sorry guys..
have been busy lately...will start the next fruit soon..about a week from now so stay tune.

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