IT,
THREE CARATS.
AND WE HAVE LIGHTS IN THE
STUDIO.
HAVE YOU OR SOMEONE IN YOUR LIFE
DREAMED OF BECOMING A
PROFESSIONAL CHEF?
THE PARTNERS AT BAKER COLLEGE OF
PORT HURON CAN GET YOU THERE.
WE'RE JOINING BY CHEF PAUL WHO
IS HERE, SENIOR LEA INSTRUCTOR.
AND WE HAVE ADREIL.
AND YOU'RE ON CAMERA 5.
WAVE TO THE FAMILY.
DON'T BE NERVOUS, ONLY 6 OR 7
PEOPLE WATCHING.
>> HOW'S IT GOING?
>> Chuck: ARE YOU DONE WITH THE
NERVOUS THING?
>> A BIT, A BIT.
>> Chuck: YOU'LL BE FINE.
LET'S TALK ABOUT THIS IDEA.
WHAT CAN WE LEARN TODAY AND
LET'S TALK ABOUT YOUR PROGRAM
BECAUSE IT'S GOT GREAT ACCOLADES
COMING YOUR WAY.
>> IT'S THE GAME HEN, PAN HOSTED
GAME HEN WITH A. D. IS WHAT HE
LIKES TO GO BY, HOT ASSISTANT.
>> EVERYONE KNOWS ME BY THAT.
>> I USUALLY CALL HIM BY HIS
PROPERLY NAME BUT THEN HE
DOESN'T ENTER.
>> Chuck: GAME HEN, SMALL LITTLE
GAME AND TINY POTS, THAT'S THE
THEME HERE.
>> WE START WITH OLIVE OIL IN
THE PAN
I STARTED OUR PAN A LITTLE
EARLY, SO WE HAD TO --
>> Chuck: YOU'RE THE CHEF, DO
WHAT YOU WANT.
I'M THEINTERLOPER.
CAN I GET GAME HEN ANYWHERE?
CAN I GET IT AT MY LOCAL KROGER?
>> KROGER OR MEIJER, SOMETIMES
YOU CAN FIND THEM.
A. D., START WITH YOUR SIDE.
>> TO GO WITH IT IS VEG.
>> Chuck: AND THAT'S PURE OLIVE
OIL?
>> EXTRA VIRGIN OLIVE OIL.
>> AND CREAMY POLENTA THAT WE'RE
HEATING UP.
BACK HERE, CARROT PUREE.
A. D. WILL PUT ON THE
VEGETABLES.
>> Chuck: HOW DOES THE
EXPERIENCE AT YOUR RESTAURANT
PREPARE KIDS FOR A CAREER?
HOW DOES THAT WORK?
>> IT'S A SMALL RESTAURANT,
SEATS ABOUT 50 PEOPLE, OPEN TO
THE PUBLIC.
>> Chuck: EVERY DAY?
>> THREE DAYS A WEEK FOR LUNCH.
SO THEY ARE PREPARING FOOD FOR
THE PUBLIC, SO THEY HAVE TO BE
ON POINT.
AND, YOU KNOW, WE ALWAYS TELL
THEM, YOU'RE OUR STUDENT HERE,
BUT IN THE RESTAURANT, YOU'RE AN
EMPLOYEE AND YOU HAVE TO HAVE
LUNCH READY TO SERVE TO THOSE
EXPECTING IT.
>> Chuck: AND IT'S A TWO-YEAR
PROGRAM?
>> YES.
>> Chuck: ARE YOU ENJOYING
YOURSELF?
>> YES, IT'S A LOT OF WORK BUT A
LOT OF FUN AT THE SAME TIME AND
I ENJOY WHAT I'M DOING.
>> Chuck: AND WHAT ARE YOU
HOPING FOR AFTER COLLEGE?
>> WHEN I'M DONE WITH COLLEGE, I
JUST THOUGHT THERE WERE SO MANY
OPPORTUNITIES IN BEING A
PERSONAL CHEF.
SO I WANT TO GET A JOB SOMEWHERE
BUT THEN MY MAIN GOAL IS TO
BECOME A PERSONAL CHEF.
>> I ADDED HERB BUTTER WITH
SHALLOTS.
GIVE IT A LITTLE MORE FLAVOR.
ADD A LITTLE BIT OF CREAM TO THE
POLENTA.
>> Chuck: AND THIS IS NOT EXTRA
CREDIT?
>> NO, IT ISN'T.
>> Chuck: WHAT DO YOU ENJOY MOST
ABOUT THE PROGRAM?
WHAT'S THE BEST PART?
>> LEARNING NEW THINGS.
YOU SEE THAT, YOU WORK IN THE
KITCHEN AND IT'S ALL THE SAME
THING AND YOU LEARN NEW DISHES.
>> Chuck: AND YOU'RE CREATIVE.
>> THIS IS A FORM OF ART.
YOU GET TO PLATE IT AND MAKE IT
LOOK PRESENTABLE AND LOOK NICE.
>> Chuck: SO TELL US WHAT YOU
BROUGHT.
>> THIS IS THE GAME HEN.
WE HAVE CHICKEN THIGHS.
AND FRESH VEGETABLES, THE CREAMY
POLENTA, BLUE CHEESE AND BRAISED
THE LEG THAT WE ADDED TO IT.
FARO AND FRESH VEGETABLES.
THIS IS OUR SIM SOUP AND A HALF.
HOUSE MADE FRENCH FRIES.
THIS IS CORN CHOWDER.
HOUSE MADE MUSTARD AND THIS IS
OUR BURGER ON A POTATO ROLL.
WE OFFER A CHICKEN BURGER OR
FISH.
WE'RE JUST GONNA PUT IT IN THE
OVEN RIGHT NOW.
>> I JUST ADDED THE MUSHROOMS.
>> Chuck: AND YOU GAVE ME A
CUTTING BOARD WITH A KNIFE.
>> YOU'RE GONNA CUT THE GAME HEN
WHEN IT'S TIME TO PLATE IT.
>> Chuck: TELL U ABOUT THE
GINGERBREAD.
>> THAT IS THE SCHOOL.
SOME OF OUR BAKING AND PASTRY
STUDENTS ALONG WITH INSTRUCTORS
PUT I TOGETHER.
I HAD THIS IDEA TO BRING
SOMETHING FESTIVE HERE, SO THEY
DID A REPLICA OF OUR BUILDING,
GINGERBREAD CHEFS THERE.
THIS IS OUR DINING ROOM.
>> Chuck: WHERE IS A. D.?
>> IN THE KITCHEN STUDYING.
I LIKE THE MOST ATTENTION.
>> Chuck: MUCH SUCCESS IN YOUR
CAREER ADRIEL!
>> THANK YOU VERY MUCH.
>> Chuck: IT'S BAKER COLLEGE
CULINARY PROGRAM AND THEIR
RESTAURANT.
AND MORE ON COURSES.
>> Chuck: THERE ARE A LOT OF
DASHES.
DO YOU WANT ME TO CUT SOMETHING?
>> YES, HOLD IT WITH THE TONGS
