J. Rick Brown
John “Rick” Brown is the Culinary Coordinator for The School of Hospitality Business at Michigan State University in East Lansing, Michigan. Chef Brown has been the Culinary Coordinator since 2008 and is in charge of teaching hospitality students’ enrolled in food production systems lab courses in The School of Hospitality Business. He has over thirty years’ experience in the foodservice industry. Chef Brown has been the Executive Chef at The University Club on the campus of Michigan State University and was Food Service Director of Jacobson’s, a chain of high end fashion stores headquartered in Jackson, Michigan. He was in complete charge of food service operations at seven units where he initiated new menus and implemented quality control in purchasing and adherence to food safety procedures. Chef Brown has coauthored two books used as textbooks for courses at Michigan State; Culinary Entrepreneurship: A Business Approach and Culinary Fundamentals, a lab manual. Rick has an Associate of Science degree in Business from Lansing Community College. Chef Brown is a certified Food Safety Sanitarian. Rick has interests in fermented chili sauces, Molecular Gastronome, and recipe development. He is a member of The American Culinary Federation and an advisor to Les Gourmets, a student run annual black tie event at Michigan State.
Allan Sherwin MSc., CEC, CCE, FMP
Dr. Lewis J. and Mrs. Ruth E. Minor Chef-Professor of Culinary Management
The School of Hospitality Business
Michigan State University
Allan Sherwin is the third generation of a family that has been in the hospitality industry since the early 1900’s. He is a graduate of Michigan State University Honors College. He has owned award winning restaurants and has been director of hospitality programs in California, Montana, New York and Washington, D.C. He has a Master’s Degree in Food, Hotel and Tourism from Rochester Institute of Technology and is certified as an Executive Chef and Certified Chef Educator by the American Culinary Federation.
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Chapter 1: Oriental Recipes Egg Rolls Vegetarian Fried Rice Sweet and Sour Chicken
Chapter 2: Breakfast Cookery Pancakes Frittata Hashbrowns French Toast
Chapter 3: Fabrication of Poultry Fabricating a Chicken
Chapter 4: Chicken Recipes Chicken a la King Panko Breaded Chicken Poached Breast of Chicken with Cream Sauce Glazed Carrots
Chapter 5: Tex-Mex Recipes Chicken Tortilla Soup Tex-Mex Rice Fresh Tomato Salsa Quesadilla Red Skin Potato Salad Black Bean Salsa
Chapter 6: Beef Recipes O-Rings Mashed Potatoes Swedish Meatballs Beef Gravy Hamburger Workshop French Fries
Chapter 7: Chili Recipes Chili Cornbread Homemade Tortilla Chips Vegetarian Chili Tomato Bisque
Chapter 8: Fish o-ring salads Recipes Cole Slaw Tartar Sauce
Chapter 9: Pasta Dough and Sauces Pasta Dough Garlic Bread Alfredo Sauce
Chapter 10: Pizza Dough Pizza Dough
Chapter 11: Standard Recipes Standard Recipe Form