Team Training Improves Your ROI
Team Training Improves Your ROI
Michael's Gourmet Private and Professional Chef Services
Michael's Gourmet Private and Professional Chef Services

 

 

Michael’s Gourmet Private and Professional Chef Services is owned and operated by Michael P. Pentasuglia, FMP - NHACT, a 45 year veteran of the restaurant and food service industry. After a highly extensive career in the restaurant industry, he decided to focus his culinary skills and love for cooking on families and professionals who appreciate outstanding gourmet foods but have little or no time to prepare meals themselves. Our wide ranging repertoire of outstanding menu and recipe items have been accumulated from over 45 years in restaurants, and gives us the ability to create delicious meals and dinners using a value centric cost model.

 

 

CURRENT CERTIFICATIONS

 

Certification in Restaurant and Hotel Management

Great Bay Community College

Completed Starting December, 2016

 

Managing Front Office Operations Certification

American Hotel & Lodging Educational Foundation

License 999411798

Completed Starting December 2015

 

Food Management Professional (FMP)

National Restaurant Association Educational Foundation (NRAEF)

Completed Starting April 2014

 

NH Alcohol Consultant Trainer

NH State Liquor Commission

License 9iScimF4h2

Starting March 2014

 

Certificate of Registration - Registered Copyright ® MGFS Master

United States Copyright Office,

License TXu 1-975-975

Starting June 2015

 

ServSafe Certification

National Restaurant Association Educational Foundation (NRAEF)

Starting 1983 – Present

 

Serv Alcohol Certification

National Restaurant Association Educational Foundation (NRAEF)

Starting 1987 – Present

 

TIPS on Premise Alcohol Certification – Health Education Foundation

ID #4157262

Starting December, 2015

 

Michael’s Gourmet Food Services LLC ® Registered Copyright 2015

All Rights Reserved

Classes with Wine Pairings

« Facts of Interest »

PARMIGIANO REGGIANO

The undisputed king of cheese is said to have originated in the province of Reggio Emilia, south of the Po Valley. The area was formally under the rule of the Dukedom of Parma which was the main trading center, hence its name. It was called the “Great Cheese of Seven Countries” because the ancient formula remained unchanged throughout the 700 years of history which altered the face of continents.  Records dating back to 1200 to 1300AD describe the characteristics of Parmigiano Reggiano as they are today and it is assumed that the real origins of the cheese go back even further as written by early Latin writers. It is a cheese best known around the world in its grated form - Parmesan; but in early maturity it is a fine table cheese said to have medicinal purposes.

            It is produced from the 1st of April to the 11th of November in large drums weighing 52 to 97 pounds, the average between 72 and 79 lbs. with a height of 7 to 9½ inches, and a circumference of 28 to 36 inches. It is made with unpasteurized but tested milk of morning and evening milking in the “zona tipica” of Bologna, Mantua, Modena, Parma, and Reggio Emilia, where the soil, climate, vegetation, fodder and cattle rearing traditions has influenced its flavor and quality over the centuries. 

 

 

Kitchen cooking TIPS AND TRICKS

MICROWAVE OVENS

A microwave oven uses electromagnetic waves that bounce off the surfaces and into the food to heat it. The microwaves penetrate the food from ¾ to 1 inch, causing the water molecules to vibrate producing friction and thus heat. Microwaved foods cook from the inside out.

  • After water, fat absorbs microwaves the best.

  • Arrange the food in a circle for even cooking. Favor the edge of the rotary tray, more waves reach there than in the center.

  • Use round dishes, square dishes overcook food at the corners.

  • Cover the food to reduce cooking time, but leave a place for steam to vent.

  • Use clear glass to watch the food cooking, not all plastics are microwaveable and metal causes electrical arcing.

  • Salted foods heat faster.

  • The Microwave does best with vegetables, then seafood, then chicken, then meat.

  • Never run the microwave empty, this will damage it.

 

Payments by PayPal
Print Print | Sitemap
© Michael's Gourmet Food Services LLC / info@mgfsllc.com / Office 1-603-343-1867