my obituary

after i die i want to be remembered as the person who always knew what she was talking about.the person who you can come to to ask for help. the person who did not give her hopes up. the person who did what ever she had to do to get what she wanted to be the best at her job as a pastery chef. i wan t to be remembered as the person who wore what ever she wanted and looked good. the person who didnt care what her hair looked like in the morning and went to school like that . the person who always took a shoer in the night and in the morning. a person who didnt take no for an answer. the student of chef 9 who did what ever he asked without questions. the day i die i want people to be partying and haveing a good time at my funneral.

what makes me a good hire

What makes me a good hire? Being a good person should be the key. dependable,hardworking, and being able to work under rough conditions.

letter of resignation

Dear who ever it may concern, this is my letter of resignation.
I do not want to work here anylonger because I dont feel like I fit in .
I dont think that this is the right job for me.
this is also my week notice.




SIncerly, ALyssa Diaz

thankyou note

Thank you Chef 9 for all the amazing experiance you have given to me. I always thought i was not the right materal for college. you have given me a whole new prospective . thank you.

cover letter

life after belleview

Life after belleview is going t o be a little tough, but you just got to go with it. I will be going to MTI for the pastry chef program. they said that they can get me into a job without going to college. i might not be the first one to go to college in my family after all. well my brother can take care of that . he has a long way to go.

skills usa

photo portfolio

Resume

Objective: to learn and find new ways to provide for my family.

Skills:

*Bilingual
*CPR certified
*OSHA certified
*trained in knife skills
*people person


Employment: Unemployed


Education: currently a freshmen at Belleview High School


Awards and honors: perfect attendance, softball

References: Avalible upon request

1 pound frozen strawberries; thawed, sweetened & puréed
2 tablespoons dark rum or gold rum

Mix strawberry purée and rum in small nonreactive bowl.

Chill. (Can be refrigerated overnight.)

A colorful sauce, along with the Mango Sauce,
http://img.photobucket.com/albums/v77/marlena_m/Coconut-Custard-Pie---1.jpgfor the Coconut Custard.

1 yellow bell pepper
1 red bell pepper
4 roma tomatoes
6 tomatillos, husks removed
4 garlic cloves
1 small white onion, peeled and quartered (6 oz)
2 jalapenos, stems removed
1 cup loose packed chopped cilantro
1/4 cup tomato juice
2 teaspoon coarse salt
2 teaspoon maple syrup (real maple)
4 teaspoon fresh lime juice
2 avocados, peeled, seeded and diced
1 lb cooked shrimp, peeled and diced
tortilla chips
Remove stems from Bell peppers.
Split peppers in half, lengthwise and lightly oil the skin.

In an oven-proof pan, arrange peppers (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.

Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft. Allow vegetables to cool.

Peel skin from peppers.

In a food processor, combine broiled vegetables (including any liquid from the pan) with cilantro, tomato juice, salt, maple syrup and lime juice; blend to yield a coarse puree.

Just before serving, add avocado and shrimp and mix well.

Serve with warm fried tortilla chips.

simply syrup

1 cup sugar

2 cups water

This can be prepared well in advance.

Place sugar and water in a heavy saucepan and bring to a boil.

Boil for five minutes and transfer to a container to cool.

Can be refrigerated for up to 6 weeks.

2 medium mangos; peeled and puréed (1-lb each)

2 tablespoons dark rum or gold rum

Mix mango purée and rum in a small nonreactive bowl.

Chill. (Can be refrigerated overnight.)

With the Strawberry Sauce recipe, this makes a colorful sauce for the Coconut Custard (see recipes).

Enchilada Sauce

6 cups chicken stock
1 clove garlic; chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
8 tablespoons chili powder
1/2 teaspoon garlic Salt
1/2 cup white wheat flour
1/4 cup oil

Mix together all ingredients except flour and oil.

Heat over medium heat until boiling.

Mix flour and oil to make a roux.

Add to sauce and stir until thick.

Yields 6 cups.

Chirmol Tomato Sauce

3 large tomatoes
1 medium clove garlic
1/2 small onion
1/4 tablespoon salt
1/2 teaspoon dried red pepper flakes

PREPARATION:

Peel, core, and chop the tomatoes and put them into a medium saucepan.
Mince the garlic, peel and coarsely chop the onion, and add each to the saucepan, along with 1/4 teaspoon salt, red pepper flakes, and 1/4 cup water.

COOKING:

Bring the liquid to a boil, reduce heat to low, and simmer, uncovered, until vegetables are cooked through, about 10 minutes.
Transfer contents of saucepan to a food processor fitted with the metal blade, or to a blender, and purée.
Return sauce to the saucepan and simmer until slightly thickened, about 10 minutes. (Can cover and refrigerate up to 2 days).

Yields: 1 1/2 cups

Chili-Corn Sauce

1 med. Onion, top and bottom cut off and reserved
1 Red Bell Pepper, top and bottom cut off and reserved
1 Green Bell Pepper, top and bottom cut off and reserved
2 fresh ears of Yellow Corn
2 tblsp. Oil, vegetable (or more)
12 oz Beef, stew meat, (shin, chuck, or round) cut into 1-inch cubes
1 tblsp Garlic, finely chopped
2 1/2 tblsp Chili powder
1 tsp. Crushed Red Pepper
1 tsp. Ground Black Pepper
1/2 c. Dry Vermouth OR Dry White Wine
4 c. Veal Stock
3 c. Heavy Cream

Coarsely chop the reserved trimmings from your onions and peppers; set aside.
Cut the whole onion and peppers into a neat fine dice; set aside.

With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.

In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.)

Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.
Add the garlic to the mixture and toss 2 minutes.

Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.
Add the vermouth and reduce the mixture for 2 minutes.

Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.

Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.)

Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.)

Remove and discard corncobs.

Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes.

(Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.)

Apple Salsa
3/4 cup cilantro leaves
1 plus some stems
1/2 cup mint leaves
6 oz granny smith apples
1 peeled, cored, chopped
1 grated rind and juice of 2 limes
2 garlic clove(s), peeled
1 green chili
1 seeded and chopped
1 teaspoon confectioner's sugar
3 tablespoon olive oil
salt to taste
Wash and dry the mint and cilantro.

Put them in a food processor with the apple, lime juice and rind, garlic, chili, and sugar and process until well chopped, gradually adding the olive oil.

Season with salt.

Cover and refrigerate until ready to serve.

Almond Red Sauce

1/2 cup slivered almonds, toasted
1 cup onion, finely chopped
1 clove garlic, crushed
2 tablespoon vegetable oil
8 oz tomato sauce
2 teaspoon paprika
1 teaspoon red chiles, ground
1/4 teaspoon red pepper, ground

Place almonds in food processor workbowl fitted with steel blade or in a blender container; cover and process until finely ground.

Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender.
Stir in remaining ingredients except almonds. Heat to boiling and reduce heat. Simmer for 1 minute, stirring constantly.

Stir in almonds. Serve hot.
Makes about 1-3/4 cups.