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  • Good Morning All, I thought I'd share our latest NY news. ------------------------------ John Griffin CEC CEPC Griffin Culinary Consultants LLC Red Hook, NY 12571 Certified ServSafe Instructor Certified TIPS Instructor 845-532-2293 ...

  • Chef - That's a hard one. You can use all of your ANFP hours for ACF, but not necessarily the other way around. The ANFP, as I'm sure you know, has to approve the CEHs. I've not had good luck with it. They do have a pathway that you can submit CEHs ...

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    RE: CEC Practical

    Thank you for this insight. I am still trying to figure out the chicken course of my menu and I was leaning towards a Galantine but frankly I've only made them once since I finished school so it may not be the best option for me. I was thinking quite ...

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    RE: CEC Practical

    Chef Tomlison, All the Chefs have posted great advise in reply to your question. I will add that you need to remember that you are only allowed one chicken to make 4 dishes AND you must use two different cooking methods on the chicken. For my exam, ...

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    RE: CEC Practical

    All good responses in here Chef. My best advice, do what you are best at. If roulades/ballotines are not something you do regularly, this is not the time to show that technique. There is nothing wrong with a beautifully braised thigh alongside a perfectly ...

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    RE: CEC Practical

    You're welcome, One more thing, for a Chicken Galantine you'll want to wrap it in cheese cloth or tie it with butcher string then poach it, then roast it. This poaching keeps the skin from separating from the meat during roasting. Two different cooking ...

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    RE: CEC Practical

    I thought the same thing so I practiced with a case of chickens, I can have one from WOG to wrapped in about fifteen minutes. ------------------------------ Alexander Sapp CEC, CEPC, CCA Executive Chef St. Johns Golf & Country Club St Augustine FL ...

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