International Chef’s Day and a fantastic autumn pumkin and apple soup recipe.

Greetings, friends and food enthusiasts! Today, at Art of Cookery, we celebrate International Chef’s Day, an occasion to honor the chefs who make the world a more delectable place. Whether you’re a professional chef like me, or a home cook with a burning passion for food, this day is dedicated to recognizing the artistry, dedication, and love that goes into creating delightful dishes.

What is International Chef’s Day?

International Chef’s Day, celebrated on October 20th, is a day that shines the spotlight on the culinary world’s unsung heroes. It’s an opportunity to appreciate the art of cooking, the creativity in the kitchen, and the chefs who make every meal a masterpiece. This day acknowledges the hard work, sacrifices, and unwavering passion that so many chefs pour into their craft.

At Art of Cookery in Whitehall, Michigan, (https://artcookery.com) I understand the significance of this day. I am proud to educate and inspire individuals to embark on their own culinary journeys, whether they are 8 or 80, nurturing their love for food and sharing the joy of cooking.

Honoring All Levels of Chefs

Chefs come in all shapes and sizes, from the professional chefs working in prestigious restaurants to the home cooks experimenting in their own kitchens. Each level of expertise contributes to the tapestry of flavors we all enjoy. Chefs, regardless of their background, share the same driving force: the love for culinary art and serving nourishment to others.

Today, we invite you to express your appreciation for the chefs in your life. It could be a heartfelt “thank you” to the chef at your favorite restaurant or a friendly pat on the back for your family’s resident home chef. The smallest gestures can go a long way in making these culinary artists feel valued and cherished.

Learn more Food Artistry at Art of Cookery

Here is a link to our calendar of classes.  Calendar of Classes  Don’t see what you want to learn or maybe a class doesn’t fit your schedule?  Reach out and request!  Email ICan@artcookery.com.

An Autumn-Inspired Recipe

In the spirit of the season and to inspire you on your own culinary journey, here’s an easy and delicious recipe that celebrates the flavors of autumn – a Roasted Pumpkin and Apple Soup. This comforting dish combines the earthy richness of pumpkin with the sweet, tangy notes of apples to create a warm and hearty soup perfect for a cool fall day.

Ingredients:

– 1 small sugar pumpkin
– 2 apples, peeled, cored, and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (or coconut milk for a dairy-free option)

-1 t ground sage
– 2 tablespoons unsalted butter

-1 T brown sugar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste, I do 2 t & 1 t 

-feta cheese, about 2-3 T per bowl
– green onion or fresh chives, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the pumpkin in half, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 45 minutes or until the pumpkin is soft and slightly caramelized.  You should be able to slide a fork into it smoothly and without resistance.

3. While the pumpkin is roasting, heat some oil (or bacon fat) in a large pot over medium heat. Add the chopped onion. Sauté until they become translucent and aromatic.  Add the garlic and cook about 30 seconds more.

4. Add the diced apples and continue to cook for a few minutes until they start to soften.

5. Once the roasted pumpkin is done, scoop out the flesh and add it to the pot with the apples and onions.

6. Pour in the broth and stir well. Bring the mixture to a gentle simmer and let it cook for about 20 minutes.

7. Using an immersion blender or a countertop blender, puree the soup until it’s smooth.  (If using a blender, do it in batches as hot liquid in a blender that is overloaded can erupt out of it and be dangerous)

8. Return the soup to the pot and add the heavy cream (or coconut milk), butter, brown sugar, and ground cinnamon. Simmer for an additional 5 minutes, stirring well.

9. Season with salt and pepper to taste.

10. Serve your Roasted Pumpkin and Apple Soup hot, garnished with fresh chives and a drizzle of cream for an extra touch of elegance.

On this International Chef’s Day, let’s savor the culinary delights that chefs bring to our tables. Remember to express your gratitude to the chefs who inspire and nourish you, and celebrate the artistry of food and the joy of sharing it with others. Happy cooking and appreciation!