Our Kitchen Essentials Map by Susana Montinola https://padlet.com/susanamontinola/k2r3mubposn3bys0 Map out the concepts and topics we learned in class en-us 2022-03-29 04:48:49 UTC 2025-05-10 10:13:03 UTC hello@padlet.com https://padlet.net/icons/png/1f372.png Villeneuve-Loubet, France susanamontinola https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2118599718 The birthplace of Auguste Escoffier. In the 19th century , he revolutionized the kitchen with the creation of the Kitchen Brigade, Writing Le Guide Culinaire and Les Livres des menus. He also set up the firts 5 star hotel in the world.]]> 2022-03-29 04:52:41 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2118599718 The Savoy Hotel, Strand, London, UK susanamontinola https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2118601751 The very first 5 start hotel in the world . Set up by Auguste Escoiffier and Cesar Ritz, it redefined luxury and dining.]]> 2022-03-29 04:54:38 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2118601751 Spice Islands, Indonesia susanamontinola https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188662227 The desire for spices and to dominate the spice trade launched the age of exploration that would ultimately change world cuisine]]> 2022-05-18 02:25:52 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188662227 Florence, Metropolitan City of Florence, Italy xiavirhamos https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188839168 Catherine Medici ( 1519-1589 ) is part of the Medici family, an influential family in Florence, Italy and is married to Duc d' Orleans ( later became King Henry II of France ) and is the one who brought her Florentine Chefs, thus influencing French Cuisine ]]> 2022-05-18 04:52:10 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188839168 L’Auberge du Pont de Collonges huiwon_lee https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188844838 The oldest 3 michelin stars
Kicking off the list is the stalwart of nouvelle cuisine, the legendary L'Auberge du Pont de Collonges, or, Paul Bocuse Restaurant. This Lyonnaise institution has retained its 3 Michelin Star rating since 1965, an honor few chefs could ever even dream of achieving.]]> 2022-05-18 04:56:56 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188844838 Burgundy, France xiavirhamos https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188848116 Francoise Pierre La Varenne was born in Burgundy and trained at the court of Marie de Medici ( daughter of Catherine Medici ) and wrote the Le Cuisinier francois in 1651 ]]> 2022-05-18 04:59:58 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188848116 Lyon, France https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188851355 Paul Bocuse is a Chef based in Lyon, France. He is an ambassador of French Cuisine. He is also the model chef for Nouvelle Cuisine, having innovative approaches to it such as his creation of the famous truffle soup. Nouvelle Cuisine consists of healthy eating and natural flavors in the dishes as well as the delicate and important presentation of food. In here, he introduced a lighter style of cooking and highlighted the freshest ingredients. It is not used much these days, but it made a big impact in the World of Cooking. 

]]> 2022-05-18 05:02:52 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188851355 Lyon, France https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188851737 Paul Bocuse was born near Lyon, France in 1926. Aside from revolutionizing the Nouvelle Cuisine, he is also the first to be seen by the world as the "Superstar Chef." He had innovative approaches to cuisine, one of which is the truffle soup that earned him the Legion of Honor from President Valery Giscard d'Estaing on February 25, 1975. He embodied the principle of Modern French Cuisine and the author of "Cuisine Du Marche."

Janna Aubreen Kairuz ]]> 2022-05-18 05:03:14 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188851737 일본 yeonsookim1 https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188854428 Sushi is one of the Japanese dishes, and is a food made by putting meat of fish and shellfish, fried tofu, eggs, and seaweed on rice pickled in mixed vinegar. It is most famous for its mainly uncooked raw fish, but it can be topped with a variety of other ingredients]]> 2022-05-18 05:05:48 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188854428 Silk Road juliennesimbajon https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188855466 This is the city where the Silk Road used to start. This place used to be called Chang'an and reaches all the way to Rome where travellers such as Marco Polo traded to gain spices and herbs that the Europeans didn't use to have. Specific spices would be nutmeg, pepper and ginger. This has affected cuisines such as Italian cuisine where Nutmeg is a key ingredient to Bechamel.]]> 2022-05-18 05:06:44 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188855466 Australia https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188857185 As opposed to US quality grading which is done by measuring the amount of marble unrelated to the age of the beef, Australia uses an age grading which is not related to marbling grades whatsoever, meaning they are specified separately. (Michaela Escalambre)]]> 2022-05-18 05:08:26 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188857185 Chatham, New Jersey huiwon_lee https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188857581 Alice Waters is viewed by many as the pioneer of American cuisine. She’s a proud supporter of cooking food using locally sourced, fresh organic products. Alice received a degree in French cultural studies from Berkeley and received her culinary training from the International Montessori School. Alice also spent some time in France to learn French cooking. Her restaurant Chez Panisse is known for her farm to plate methodology and continues to have a positive influence on the agricultural community. Alice also initiated the Edible Schoolyard Project and founded the Chez Panisse Foundation to fund these gardens.]]> 2022-05-18 05:08:48 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188857581 North Africa - Ras El Hanout carlcarrascal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188858061 Ras El Hanout, is a spice mix found in varying forms in Morocco, Tunisia, and Algeria. Ras el hanout can be rubbed on meat or fish or added to couscous, pasta, roasted vegetables, or rice in a variety of savory meals. Ras El Hanout origins go back to Morocco, specifically in the city of Sijilmasa in the Middle Ages. Sijilmasa was a major commercial hub at the period, with a huge number of caravans bringing a diverse range of goods. The most commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, and mace. Also allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

-Carl Carrascal


]]> 2022-05-18 05:09:13 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188858061 Christina Gutierrez - Gastronorm https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188858136 Gastronorms were invented by the British Standards Institution in Switzerland. These are containers that are sized in a standard way so that you can mix and match any size to maximize space in your storage areas, racks, or trays. With gastronorms, we can have an efficient work flow around the kitchen because you won't be having a hard time going through all your ingredients because it will be properly placed in its designated area. Since it will be easier for people to go around and look for what they need, they would need less labor for the kitchen.]]> 2022-05-18 05:09:17 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188858136 Aceto Balsamico Tradizionale annika_cruz https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188859012 This product carries a D.O.P stamp that is protected by the European Union. It is made from the white Trebbiano Grapes that are grown within the area of Modena. This traditional vinegar must be aged for a minimum of 12 or 25 years. The aging process occurs inside the barrels of other smaller size of with different kinds of wood are used. It may taste sweeter compared to other kinds of vinegar.  

Traditional balsamic vinegar only comes from the two places in Italy, which are Modena and Reggio Emilia. The difference between the the two is where the manufacturing took place.]]> 2022-05-18 05:10:07 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188859012 Serbia guinesscayabyab https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188859578 Pule Cheese - Most Expensive Cheese in the world


Pule cheese is the most expensive cheese in the world because it is produced exclusively at Serbia's Zasavica Special Nature Reserve. This rare cheese is made from the milk of Balkan donkeys which are endangered and native to Serbia and Montenegro. Pule cheese has a rich and complex flavor with a crumbly texture. The cheese is smoked during the production process which gives it its unique flavors


Its exorbitant price reflects the labor that goes into producing the cheese – donkey milking occurs three times a day by hand. Over the course of a year the cost to maintain the farm reaches a total of US$100,000. With exportation and mass production out of the question, due to Serbian regulations and the impossibility of milking female donkeys with machinery, those who wish to sample the most expensive cheese in the world will have to purchase directly from the farm.

]]> 2022-05-18 05:10:40 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188859578 Rhone-Alpes, France sophiasoriano3 https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188860620 Bresse is an eastern French natural region that includes sections of the départements of Ain and Saône-et-Loire. The Poulet de Bresse The world most expensive chicken breed is originates in the Bresse region of France's Rhône-Alpes region.]]> 2022-05-18 05:11:40 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188860620 Fleur De Sel kyla_evangelista https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188863009 Fleur de Sel is a specialty sea salt that is harvested from salt pools in Normandy, France. Due to its labor-intensive harvesting method, it a very expensive salt but it will elevate any dish it is sprinkled upon. It is a light and flaky salt that can only be accomplished by the unique weather and seawater from the coasts of France. I believe that the lesson on salts (fleur de sel, especially) truly showcased one of my main takeaways from the class: the location of the ingredient truly gives the food its special characteristics that makes it unique from the rest. 

Kyla Evangelista ]]> 2022-05-18 05:13:56 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188863009 Serbia https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188863067 Pule Cheese - The most expensive cheese in the world


Sonido]]> 2022-05-18 05:14:00 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188863067 Rhone-Alpes, France markcabazal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188868734 2022-05-18 05:19:33 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188868734 Rome, Italy guinesscayabyab https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188869888
Marcus Gavius Apicius 

(late 4th or early 5th century AD)
•  De re coquinaira – on the subject of cooking –  First collection of roman recipes
–  Earliest organization and classification of a cook book
–  Reprints in the Middle ages have added recipes from different manuscripts
]]> 2022-05-18 05:20:32 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188869888 "The Physiology of Taste" Jean Anthelme Brillat-Savarin, Belley, France carlcarrascal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188870105 Jean-Anthelme Brillat-Savarin, (born April 1, 1755, Belley, France—died February 2, 1826, Paris), French lawyer, politician, and author of a celebrated work on gastronomy, Physiologie du goût (The Physiology of Taste). Brillat-Savarin’s work on gastronomy first appeared in 1825, with the full title Physiologie du goût; ou, méditations de gastronomie transcendante: ouvrage théorique, historique et à l’ordre du jour, 2 vol. (“The Physiology of Taste; or, Meditations on Transcendent Gastronomy: A Work Theoretical, Historical, and Programmed”). The book is less a treatise on cuisine or on culinary arts and more a witty compendium of random chitchat and precepts, of anecdotes and observations of every kind that might enhance the pleasures of the table with only an occasional recipe being offered. 

- Carl Carrascal]]> 2022-05-18 05:20:42 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188870105 Naples, Italy https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188871301 Originating in Naples, Italy, Mozzarella cheese is one of the most common and famous cheeses around the world as its sweetness and stringiness is favored in pasta and most especially pizzas. Mozzarella cheese is a fresh, unripe cheese that is originally made from rich buffalo milk. It is made through a process which is called "pasta filata". This is done when rennet is added to the milk so it can develop curds. Then, these curds are heated in water until they become stringy. Once reaching this consistency, the curds are then formed into round balls. Even if cheese is my favorite, learning more about the process of how they are made as well as the different types of cheese have expanded my view on what types of cheeses I can use when I cook certain dishes and look forward to eventually tasting. ]]> 2022-05-18 05:21:46 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188871301 Hindu Diet (India) - ADRIANO, LIANE julianeadriano https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188872649 The Hindu diet is practiced by Hindus who are mostly located in India. With this practice, they avoid consuming meat, fish, poultry, eggs, alcohol, caffeine, very spicy or sour foods, and animal-derived fats (lard and dripping); as well as not eating cow since it is considered as a Holy animal in their belief. They are allowed to eat fruits, vegetables, and some dairy products. According to Hinduism beliefs, they are always be mindful of what they eat, they offer their food as a sacrifice to their God, and they practice fasting as a sacrificial ritual that will purify their mind and body.

All diets vary on someone's own beliefs and practices in their area, and the Hindu diet is just one of the many diets in the world.]]> 2022-05-18 05:22:57 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188872649 Alaskan Pollock (Surimi) https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188873731 Surimi is a paste that makes use of fishes that are more common in sea to imitate the taste and flavor of crab, lobster and many other seafood. The Alaska Pollock is abundant in the North Pacific Ocean, especially in the Bering Sea, and it  is often used for Surimi. Using more abundant fishes contributes to sustainable fishing because you will avoid wastage and also preserve the endangered fishes. The Alaska Pollock is a really good alternative as it is more affordable, easy to prepare and high quality in protein


]]> 2022-05-18 05:23:54 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188873731 Spain julianamontesclaros https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188875138 Jamon Iberico is a well-known dry-cured ham in Spain made from Black Iberian Pigs, the oldest semi-wild pig breed with characteristics of both domestic and wild pigs due to interbreeding with Wild Boars. They are also acorn-fed which makes their meat flavorful, juicy, and very distinctive as the predominantly acorn diet of the pigs gives a very particular flavor to the pork. There is also a unique nutty flavor in Iberico pork, making the meat very special. Moreover, it is constantly in high demand, despite the fact that black Iberian meat is relatively expensive due to the pigs living on an acorn diet.]]> 2022-05-18 05:25:10 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188875138 Parma, Reggio Emilia, Italy markcabazal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188879391 2022-05-18 05:28:47 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188879391 Japan nathaniel_lee1 https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188881446 Wagyu is Japanese beef cattle breed, wagyu refers to all Japanese beef cattle where "Wa" means Japanese and "Gyu" means cow. The wagyu beef is known for its great marbling. There are a lot of types of wagyu, there's Kobe beef which comes from the Hyogo prefecture and there are more from the Sandai Wagyu. But I would say matsusaka wagyu beef is my favourite from the list of Sandai Wagyu as the taste of it is so rich and fatty and its texture is just on another level. So the wagyu beef is graded from A1-A5 where in A1 grade is the lowest and A5 is the highest.

- Nathaniel Lee]]> 2022-05-18 05:30:45 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188881446 Siberia, Russia guinesscayabyab https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188883257

tarragon, (Artemisia dracunculus), also called estragon, bushy aromatic herb of the family Asteraceae, the dried leaves and flowering tops of which are used to add tang and piquancy to many culinary dishes, particularly fish, chicken, stews, sauces, omelets, cheeses, vegetables, tomatoes, and pickles. Tarragon is a common ingredient in seasoning blends, such as fines herbes. The fresh leaves are used in salads, and vinegar in which fresh tarragon has been steeped is a distinctive condiment.

The plant is believed to be native to Siberia. The French variety is cultivatedin Europe, particularly France and Spain, and in North America. Tarragon leaves are bright green in colour, have a warm odour, and taste reminiscent of anise. Tarragon contains 0.3 to 1.0 percent essential oil, the principal component of which is methyl chavicol.]]> 2022-05-18 05:32:20 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188883257 "Apicius" Marcus Gavius Apicius - Rome, Italy carlcarrascal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188884727 Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking) is a collection of Roman cookery recipes. It has been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century AD.

-Carl Carrascal]]> 2022-05-18 05:33:28 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188884727 Villeneuve-Loubet, France markcabazal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188890110 2022-05-18 05:38:13 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188890110 France guinesscayabyab https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188891097



Tarragon has been cultivated in france and spain ]]> 2022-05-18 05:39:08 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188891097 Five Spice - China carlcarrascal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188893267 Five-spice powder is a seasoning blend of ground spices, appearing as a dry brown powder. In Chinese cuisine, it is most often used to flavor braised or roasted meat, fish, and poultry dishes, and may be included in marinades and rubs. Chinese five-spice powder may have originally been used medicinally to balance yin and yang. Five is considered to be a number associated with healing properties. It has been integrated into Chinese and Taiwanese cuisine and it is also used in Vietnamese cuisine and in other parts of Asia. For cooking, the theory is that five-spice encompasses a balance of the main flavors, with interesting interplays between cool (yin) and warm (yang). A typical recipe for five-spice powder calls for Szechuan (Sichuan) peppercorns, ground cloves, fennel, cinnamon, and star anise. Five-spice powder can also include anise seeds, ginger root, nutmeg, turmeric, cardamom, amomum villosum pods (similar to cardamom), licorice, orange peel, or galangal.

- Carl Carrascal]]> 2022-05-18 05:40:54 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188893267 Australia markcabazal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188895880 2022-05-18 05:42:56 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188895880 Asin sa Buy-o annika_cruz https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188900092 This is the Finest Sea Salt that is produced in the Philippines. Its process in making is pretty similar to the Fleur de Sel. In the Zambales province, only a few people from the area continue to do the tradition and produce this product. 

Using a large wooden strainer that is lined with ashes, they fill it in with mud coming from the mangroves and pour seawater over in order to filter out the saline. That liquid is then cooked and stirred continuously, to create the salts' particular texture. Making it a more hands-on process vs naturally evaporated salt. It is then packaged using palm leaves that are weaved into a cylinder shape container. 

The tradition is slowly fading as the younger generations are not interested in saltmaking. Since it is very hard in labor and not much of an earning to sustain a family.

]]> 2022-05-18 05:46:39 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188900092 Iraq markcabazal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188901698 first user of herbs]]> 2022-05-18 05:48:05 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188901698 Leicester, England, UK https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188909797 First Gas Stove usage to be recorded - Janna Kairuz

According to Gas Museum this is the place where the first gas stove is used by Zachaus Winzler in 1802. This new technology then can be adjusted easily and be turned on and off like how we use it to this day. ]]> 2022-05-18 05:54:28 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188909797 Hangzhou, Zhejiang, China markcabazal https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188910401 2022-05-18 05:54:57 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188910401 Paris, France https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188961975 La Grand Taverne de Londres by Janna Aubreen Kairuz

First Modern Restaurant by Monsiuer Boulanger, according to Larousse Gastronomique.

250 years ago in Paris, around 1765, legend has it that the first modern restaurant was started by Boulanger, or what they also call as 'restoratives' as a place of refreshment for travelers. He also served sheep's feet, and soups. Larousse Gastronomique recognized this as the "first Parisian Restaurant worthy of its name." ]]> 2022-05-18 06:29:32 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2188961975 RESTAURANT GUIDE MICHELIN Jonathan's, Rue de la Ziegelau, Strasbourg, France https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2189292215 michal trajano]]> 2022-05-18 10:51:52 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2189292215 Normandie, France https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2190394063 Camembert is a soft cheese that is certified under the Appellation d'origine contrôlée which is made with unpasturized milk.

-Lagera]]> 2022-05-19 01:15:27 UTC https://padlet.com/susanamontinola/k2r3mubposn3bys0/wish/2190394063