Chef Baum's Kitchen ,salmon Left overs

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About Chef Baum

My background:

Hello, this is Chef Michael S. Baum.
The desire to cook and create wonderful food from almost zip resources goes back to when I was 4 years old and had to look up to see the counter and watch my mother Cook. She was a professional baker and the aromas of fresh baked goods were in the air always as I played with my toys.

When I was four(4) years old my father married a woman who was a baker in a local bakery. I grew-up enjoying the fresh aroma of homemade sweet breads, cookies, muffins, and such. I also enjoyed sampling all these delicious baked goods.

As I continued to grow I realized that my step-mother as well as her mother had a knack for cooking as well as baking and they both were very good at utilizing leftovers. I knew as a young boy that my dream was to get involved in the culinary arts.

Today I am going on my eleventh (11) year as a chef. I have become accustomed to taking an already cooked product and changing its entire look, taste, and feel to another great tasting dish. I enjoy taking on the challenge of using leftovers in different ways.

For example, If I were to have a leftover roast beef I would take it, cut it up into bite size pieces, make a beef broth, add some vegetables, and make a very delicious beef stew. I may even take that same roast beef and cut it into bite size pieces, sautee some fresh mushrooms, make a beef gravy with red wine added to it, and have a tasty beef burgundy that I would serve either on egg noodles with a dollop of sour cream as a delicate touch on top or I may even serve it on rice in the same way. There are many different ways to change a previously cooked product and change its taste, look, and feel. These ideas I want to share with you, my friends.

My work history:

The Linkclaen House in Cazenovia, New York.
Glenn Loche Inn in Jamesville, New York,
Sodexho/Marriott at Colgate University in Hamilton, New York.
Ye Olde Landmark Tavern in Bouckville, New York. Morrisville Auxillary Corporation at the State University of New York at Morrisville in Morrisville, New York.
My current job, The Whitetail Restaurant at Woodcrest Golf Course in Chittenango, New York, and a "off season" job I took this year at Lewis' Restaurant in Sherburne, New York. These are just a few of the restaurants I have worked.

My goals:

To become a certified executive chef in the next 5 years

To put something on this site that you will actually USE!!!!

That will make a difference in your cooking !!!!!

That you will say ......" Hey this is a neat thing to learn".

If I can even do that once in a while, I will be happy.

Always,
Chef Michael S. Baum, C.S.C. updated on 2/23/2001

The Baum's

. Me and my wife Lisa, and my two children, Tyler and Taylor, live in Earlville, New York.

Tyler and Taylor

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