A group of Steilacoom High School culinary students recently spent the morning with Amadeus.
Not the musician, of course. He’s long gone.
This Amadeus, however, is very much alive and as adept in the kitchen as the other one was at the keyboard.
“Name me an occasion when food is not part of it,” he challenged his listeners. Silence was the response.
Chef Amadeus Alejandro Amador of Seattle assisted in SHS culinary classroom recently as the school’s 2009 Cooking Team prepares for an upcoming cooking competition. The event is scheduled for March 9 at South Sound Community College in Olympia.
Amador, a chef presenter with Kitchen Academy in Tukwila, is helping prep the local team to ensure it makes a good showing at the annual event.
Students will be required to prepare an appetizer, an entr?©e with two side dishes and a dessert as well as be tested about presentation, food safety and preparation skills.
As an intro to that March goal, Amador worked with several of the team members on Jan. 21 to prepare a tasty pasta dish.
While team members: Andrea Spake, Jennifer Northey and Nicole Magyari chopped, diced, boiled and blended the ingredients for the main dish, Amador spoke about career opportunities in the field. Other team members include Hailey Newman, Amanda Mann and Jayde Garvey. The team will compete against other high school teams from around the state.
“Cooking’s a team effort,” he emphasized while speaking about how all parts of food preparation come together to make a memorable meal. Dispensing practical advice like exotic spices, his presentation with peppered with anecdotes about his own career.
While he talked, his French chef’s blade chopped faster than those well-known “feet of fire” of a famous Irish dancer!
The demo was spiced with anecdotes, career advice, and included details about one of his favorite recipes‚Äî”Bubba Sticks.” It’s Amador’s version of traditional Southern Style Cheese Sticks (wonton skins, collard greens, choice of meat, and served with black-eyed pea salsa).
Inspired by his impressive demo, students mimicked his moves: chopping tomatoes, mushrooms and green peppers.
Veggies were saut?©ed in olive oil and blended with tomato paste; cooked until tender, then blended with the noodles and served. Cheese was optional. Bon Appetit!
For more about the entertaining Amadeus Amador visit his website at www.chefamadeus.com