I used to be a school teacher and then I taught in my own cooking school, so being asked to be the Joseph Hoare Gastronomic Writer in Residence at Stratford Chef’s School was a very exciting offer. Two weeks teaching young students about recipe development and writing sounded like a great idea.
I found that not all the students were young. Several people were looking at this as a second career, not necessarily in restaurants but as bed and breakfast options, catering and even food writing.
It turned out to be more than I expected. I learned from the students abut passion for work, food, cooking and doing the best they could. They were all there by choice so they attacked the course with gusto. So refreshing. Hard work and dedication is important in the life of a chef and these students worked from 7:30 in the morning until 11 at night in some cases.
The project I gave them was to develop a recipe, write it out and make a video of the recipe or an important part of it. They soaked in what I had to tell them and turned in some excellent recipes and videos, the best of which we are posting here. Keep an eye on my blog for more great student recipes.
DIY Dirty Chai Latte
By Donna Borooah and Marisa Verbeem
Everyone needs coffee, especially students. This latte is perfect for when you need a treat but don't want to spend the money on a fancy drink. Adding the shot of coffee makes it a "dirty" chai latte. You can customize this any way you want. Leave out the sugar for an unsweetened latte or add 1 oz of your favourite liqueur for an end-of-day drink. You can increase the spice quantities and steeping time to your liking. If you don't have an Aeropress, brew the coffee however you prefer.
2 cups water
1 English Breakfast teabag
3 slices ginger, ¼-inch thick
3 green cardamom pods, cracked
5 black peppercorns
3 sugar cubes, or more to taste
2 cinnamon sticks
2 tbsp ground coffee
½ cup milk
Boil water. Pour 1 ½ cups of boiled water into small pot for tea mixture. Add tea bag, ginger, cloves, cardamom, peppercorns, sugar, and 1 cinnamon stick. Steep mixture over low heat for 8 to 15 minutes.
Add ground coffee beans and remaining ½ cup of boiled water to an assembled Aeropress. Stir and let steep for another 30 seconds. Close filter over the Aeropress and invert over a measuring cup. Slowly push down to brew coffee shot. Stop pushing when you hear a slight hissing sound. Reserve coffee.
Pour milk into shaker, seal lid, and shake for 30 seconds. Immediately after shaking, heat milk in microwave for 45 seconds or until warm.
Strain tea mixture and combine with brewed coffee in serving mug. Top with heated milk and use a spoon to place foam on top. Garnish with cinnamon stick.