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Judith Lorraine Polk

U.S.
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Expertise

As a certified culinarian with strong verbal and written communication as well as organizational and time management skills I can answer most questions about food in general. I have an extensive cookbook/recipe collection and reference library that I use for my writing and research. I selected "Appetizers" as the category to register as a volunteer, because I love cocktail food (tapas, nibbles, small bites, party foods & hors d' oeuvres) which are fresh and imaginative and should set the stage for any party or dinner. My expertise extends beyond appetizers to all kinds of cooking and baking, so please keep me challenged. I want to learn as much as I can about food and teaching or writing about it, as far as I'm concerned, is the best way to do it. Some of the cuisines I can answer questions about include, but are not limited to: American (Yes, we actually have a cuisine of our own) French, Southern, German, Mediterranean, Italian, Mexican, Southwestern and some Asian countries. For example, I love to cook Chinese and have a small repertoire of recipes I make, such as Ming Tsai Egg Rolls with Sweet & Sour Sauce and Spicy Mustard, Hot & Sour Soup and General Tso's Chicken.

Experience in the area

Le Cordon Bleu Externship (3 months) at The Cook's Warehouse (all three locations) and The Metrotainment Bakery in Atlanta. Industry experience in FOH and BOH (dining room and kitchen) for family restaurant (seafood) in Bethlehem, Pennsylvania. Taught cooking classes at The Woman's Club of Catasauqua, PA.

Organizations

American Culinary Federation - Membership (Student and Junior - Past) ServSafe Certified, September 2006

Publications

Wrote Translating Le Cordon Bleu: If I Can Do It, You Can Do It (280 pages) - considering self-publishing tome. Wrote and published Point of View, a subscriber-based culinary newsletter (3 years) in Virginia and Georgia. Free-lance Columnist - wrote weekly full five-hundred word column, Polk's Pen, about community events and interests for Sunday edition of The California, a local newspaper (3 years.) Edited My Mother's Cookbook (677 recipes.) Wrote all cookbook reviews for Le Cordon Bleu bookstore while attending school. Resume Writing Specialist for the Private Industry Council (PIC) Allentown, Pennsylvania. Wrote resumes and cover letters for entry-level jobs to corporate- level positions.

Education/Credentials

Le Cordon Bleu College of Culinary Arts - Atlanta; Tucker, Georgia. Associate of Occupational Science Degree in Culinary Arts - Graduated 2008 Seton Hall University - South Orange, New Jersey Master of Arts - History Muhlenberg College - Allentown, Pennsylvania Bachelor in Liberal Arts - Political Science

Awards and Honors

Summa Cum Laude, 4.0 GPA Perfect Attendance Record

Past/Present Clients

I'm a food writer, but do not have any current clients at the moment. I do have a list of subscribers from when I wrote and published Point of View, my culinary newsletter for three years. I'm still being asked, after almost five years, why I don't start-up my newsletter again.

What do you like about this subject?

Gemini's, I've read, would rather order a meal of appetizers than one entree when eating out. Don't get me wrong, I love a good aged steak, preferably ribeye, with all the trimmings, but if I can taste six things at a new restaurant instead of one, I'm a happy camper. And, yes, I am a Gemini.

What do you still hope to achieve/learn in this field?

Take Geoduck for example: How many people know that the meat from the siphon is best served raw and the meat found in the shell is good cooked? There's so much fresh and delicious food out there to discover. You're the one who gets to decide if you just want to eat it or cook with it.

Something interesting about this subject that others may not know:

From 1,001 Secrets of Great Cooks by Jean Anderson - "For an easy summer hors d' oeuvre, put 1 tablespoon curry powder and 2 teaspoons salt in a plastic bag and shake to mix. Add, a few at a time, vine-ripe cherry tomatoes that have been rinsed and shaken almost dry. The remaining drops of water will make the curry mix stick to the tomatoes." ~ Mary Lyons.

Something controversial or provocative about this subject

Don't let a title keep you from buying a cookbook. For example: InterCourses:an aphrodisiac cookbook has innovative and tasty recipes using seventeen different aphrodisiacs. What are the seventeen? Check out a copy and see for yourself.

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