One of the hot buttons right now on the restaurant/food/culinary scene is sustainability and healthy cooking.  You’ll find that this will be a recurring theme as the weeks pass. It’s something I am passionate about and I’m eager to tell the story to others.

I believe that we can exist by practicing moderation in everything, French fries from your favorite quick service restaurant (formerly known as fast food), a good cheeseburger; ice cream, you name it.  The key is to NOT EAT IT EVERY DAY!  Make it a treat that you give yourself once in a great while.  

When we talk about healthy food it’s really a no brainer...  Simple, fresh foods prepared correctly.   There are several books out there right now and many have the same message. 

·                    Locally grown foods.  Purchasing and cooking local foods helps ensure they are fresher, with a better nutritional value.  Not to mention the cost to the environment to truck and fly foods in from distant places.

·                    LOTS of fresh fruits and vegetables.  Buy organic when you can find and afford it.  The fewer chemicals in and on the produce the better.  If you can’t find or afford organic, don’t give up.  Buy standard produce – and eat it!

·                    Eat mainly plant foods.  Approach meat as a side dish rather than the main course.  More for just a taste of flavor.  Choose 4 ounces of protein rather than the 10 ounce steak.

·                    Cook simply.  There are a TON of resources available via books and the internet on healthy cooking.  Use the proper fats and oils, no Trans fats.  And do not overcook your food as you will cook the nutritional value right out of the foods. 

In future blogs I plan on providing healthy recipes for those interested.   Stay tuned. 

I write this today from 35,000 feet high on my way to Jackson, Mississippi.  Tomorrow I’ll be conducting a seminar for the Mississippi Restaurant Association about ProStart Culinary Competitions.  Mississippi is participating in our event this year for the first time, hence my trip.  Remember, ProStart is the high school restaurant management and culinary arts program I work for.  And competitions are easily the best part of my job!

I am really looking forward to some good old fashioned Southern cooking during this trip.  One of the best parts of my work is sampling the regional foods of the country.  I always try to make a point of checking out the local fare, and rely on the locals to point me in the right direction.

Now we land in a little over an hour – I’ll provide a full report after lunch!

Lunch is over, and wow!  Let me tell you about a little place in Jackson, Mississippi by the name of Two Sisters’ Kitchen.  I landed on time with a hearty appetite and my host, Grady Griffin, did not let me down.  Talk about Southern Cooking, and with a healthy flair!

Two Sisters’ is located within site of the state capitol in an old house and has been in business for 25 years.  Prior to being a restaurant the house served as a rooming house for local colleges.  Grady told me that to this day, patrons come by that used to live in the house, as students.  And they want to eat in their old rooms!

As you enter the restaurant you are greeted by the owners, Grady’s wife and her mother.  Right before you is the buffet, and what a buffet!  Grab a plate and enjoy the feast!

There was a large assortment of some good hearty food.  Fried chicken, grits, angel biscuits, red beans and Cajun sausage, fried okra, homemade mac and cheese, mashed potatoes, black eyed peas, Roux gravy, and collard greens, to name just a few.

While it was my duty to sample all of the fare, my favorite by far was the fried chicken.  Grady informed me that the chicken is actually skinless, and never frozen.  Fresh chickens arrive 3 times a week and are skinned every morning, then seasoned and fried.  Talk about a healthy twist – no skin and probably some of the best fried chicken I’ve ever had in my life.  And the vegetables are cooked with smoked turkey necks.  No pork fat or other oils.  The owner commented that when children come love their vegetables.  No small task.  Dessert consisted of a trio of choices, but I went for the bread pudding with whisky sauce.  What a fitting end to a meal. 

American regional cuisine brings us a variety of foods that are local to their area and heritage.  Two Sisters’ came across in two areas; great food and with reduced fat for a healthier meal.  Tune in next week when we take this conversation further – how sourcing local foods and keying on simple, healthy preparation can be good and good for you.

Happy Cooking and Happy Eating!

Welcome to my blog! This is a first attempt for me but I'm excited about the challenge and the opportunity to share some experiences with the readers.  I'm one of the old guys - ECC Class of '98, Culinary Arts.  And I was even one of the old guys back then  - one of those career changers you know.

I have some interesteing perspectives related to the restaurant industry and the world of culinary arts.  My career path has taken me many places, to where I currently reside as the Director of ProStart - a two-year high school program in restaurant managment and culinary arts run by the National Restaurant Association in Chicago.  I've been forturnate in that my studies at ECC provided me with a quality education and the beginings of a network that is in place to this day.  In the past 10 years I've done a lot, including a stint on the adjunct faculty at ECC - which was simply outstanding. 

Over the coming weeks I will share with you my experiences and tidbits from my travels around the country.  I've had the opportunity to work with some great students, educators, companies, and even the Food Network!   I intend to show the readers of this blog that anything is possible given hard work - and hopefully show you the way to get there yourself. 

I hope that you stop by frequently to check on what is going on.  My next blog will talk about how you can get where you want to go in your career through some simple (but not too easy) steps. 

And remeber always - Happy Cooking and Eat Well!

Bill