FROM
"PLANES, TRAINS & AUTOMOBILES."
TATI?
>> Tati: THANKS, JASON.
IT'S HIGH SEASON FOR MICHIGAN
FRESH PRODUCE.
ENJOY IT IN A SUMMER SALAD.
BACK WITH US IS OUR PARTNER FROM
BAKER COLLEGE IN PORT HURON
WHERE THEY'RE TEACHING STUDENTS
TO BECOME PROFESSIONAL SHE WAS.
WE WANT TO WELCOME MICHAEL
SCHMIDT AND STUDENT CHEF NICK
COHEN.
AND WE SHOULD ENJOY WHAT WE HAVE
AVAILABLE.
>> ABSOLUTELY.
THE PROGRAM IS QUITE A BIT OF
FUN.
IT'S A GOOD WAY TO GET HANDS-ON
EXPERIENCE IN THE FIE BEFORE
WE TAKE OFF.
>> Tati: OKAY.
SO WHAT DO WE HAVE TO LOOK
FORWARD TO IN LATE SUMMER
SALADS?
>> A LOT OF FRESH INGREDIENTS
STILL AVAILABLE TO US.
AND JUST FOR INSTANCE, A FEW
THAT WE'VE GOT OUT HERE, THESE
ARE SOME OF THE MORE POPULAR
SALADS.
WE'VE GOT REGULAR SALAD.
THIS IS OUR SIM SALAD, STANDS
FOR CULINARY INSTITUTE OF
MICHIGAN.
A LITTLE ARUGULA, GOAT CHEESE,
CRUSTINI.
PEOPLE LOVE THE ARUGULA, THE
PEPPERINESS.
AND THIS IS WATERMELON SALAD.
WE HAVE SOME BLACK PEPPER POPPY
ROCKS ON TOP OF THE WATERMELON
THERE.
>> Tati: OOH LA LA!
>> AND WE COMPRESS IT WITH
TEQUILA.
AND SAY SPARE GUS SALAD IS
POPULAR.
SHOW THEM HOW WE'RE REVVIN' UP
THE ASPARAGUS AND WE'LL PUT A
PLATE TOGETHER.
>> WE PUT OUT A SPOON.
ON A PEELER, THERE'S ROOM ON THE
BOTTOM
SO TO UTILIZE ALL THE PRODUCT.
PUT IT ON A RESPONSIBLE AND YOU
CAN SHAVE IT OFF LIKE THAT.
IT COMES OFF IN RIBBONS.
>> IF YOU USE THE SPOON, IT'S A
LITTLE BIT OF ELEVATION TFRNLT
SO I CAN LOOK LIKE A FANCY COOK
WHEN PEOPLE COME OVER.
AWESOME!
WHAT DO YOU LIKE ABOUT THE
PROGRAM?
>> I REALLY LIKE HOW IT'S NOT A
WHOLE LOT OF CLASSROOM, YOU'RE
INTO THE KITCHEN REALLY QUICK.
>> THE MAJORITY OF IT IS HANDS
ON.
WE HAVE A LITTLE BIT OF LECTURE,
BUT THERE ARE FULL-ON HANDS-ON
CLASSES, THE BEST WAY TO LEARN.
>> WE HAVE TOMATO JAM.
>> Tati: PROBABLY HOMEMADE, TOO.
>> IT IS.
MADE OF SUN DRIED TOMATOES AND
CURRANTS, AND IT TURNS INTO A
JAM-LIKE CONSISTENCY.
NICK IS ACTUALLY IN THE
RESTAURANT RIGHT NOW.
IT'S CALLED COURSES, SO WE CALL
IT ONE POR -- ONE PART
RESTAURANT, ONE PART CLASSROOM.
>> Tati: AND THE ASPARAGUS
RIBBONS.
>> WE PUT IT DOWN IN THE RING
MOLD.
>> Tati: I NEED TO GET A RING
MOLD.
YOU'RE HELPING ME.
>> WHAT YOU CAN DO AT HOME,
BECAUSE I DON'T HAVE THE RIN
AT HOME, I'LL CUT PVC PIPE, AND
WORKS GREAT FOR THAT.
AS LONG AS IT'S CLEAN, RIGHT?
[LAUGHTER]
>> Tati: OF COURSE
USE IT A LOT F MOLDING.
>> AND PARMESAN SHAVINGS AND
SOME PANCETTA BITS.
AND BEFORE WE REMOVE THE RING,
WE TAKE THIS --
>> IN THE FORM OF A HOLIDAYS
WITH EGG YOLKS, WHITE WINE, AND
THEN WE CHARGE IT WITH CO2 AND
GIVES IT THE FLUFFINESS.
AND WE'RE SERVING IT WITH A
PSALAD.
YOU GET A LITTLE BIT OF FATINESS
AND THEN THE ACIDITY OF THE
DRESSING AND THE JAM IS NICE
COUNTERBALANCE.
>> THE NEXT STEP, WE TAKE
PICKLED RHUBARB ALONG WITH THE
HEADS FROM OUR --
>> AND UTILIZING ALL OF YOUR
PRODUCT.
>> Tati: NO WASTE.
>> THAT'S RIGHT, NO WASTE.
>> Tati: THAT'S A BIG PROBLEM IN
RESTAURANTS.
>> AND THEN RAZOR-SHAVED
RADISHES.
>> Tati: WHAT WOULD YOUR CREAM
JOB BE?
>> I WOULD LIKE TO OPEN MY OWN
RESTAURANT.
>> Tati: AND MAKE FANCY DISHES
LIKE THAT?
>> YES.
>> Tati: LET ME KNOW WHEN YOU
OPEN UP.