 Inside the District 21 Restaurant. Located in the Rockwell Campus of Francis Tuttle. This by far is one of the finest learning institutions for the culinary arts in the country... The comprehensive Culinary Arts program offers graduating students opportunities for employment in hotels, restaurants, institutions and resorts in positions above entry level. Cooking methods and techniques from basics to advanced skills are addressed including: stocks, sauces, and soups; meat, poultry and seafood cookery; vegetable and starch cookery; baking and pastry production; catering; nutrition; menu and facility planning; cold food preparation; and food service management. The student will gain valuable experience working with the most modern equipment and by exposure to metropolitan area restaurant kitchens.  This is a nine month or eighteen month program for adult students depending on enrollment status. Students may enroll in the AM session or PM session (subject to availability). District 21 Grilled Romaine salad Local Vegetable salad with fines herbs Little pots with Roasted local Vegetables and Herbs http://www.francistuttle.edu/   Developmental Menu Items for District 21 menu  The Pizza Oven at Tut's Cafe, Francis Tuttle PIZZA Price per slice.........................175 Classic Cheese Traditional Pepperoni Daily changing selections Whole pizzas are available on request  Some of the Items on Cravings Menu at Francis Tuttle Breakfast Pastries 7am-7Pm Muffins....................................................................................................$1.25 French Croissant......................................................................................$1.25 Assorted Croissants.................................................................................$1.85 Scones...................................................................................................$1.25 Breakfast Bread.......................................................................................$1.00 Cinnamon Rolls........................................................................................$1.25 Assorted Bagels......................................................................................$1.50  Some of the Items on Cravings Menu at Francis Tuttle Cookies & Pastries 11am-7Pm Éclairs..................................................................................................$1.85 Fruit Tarts.............................................................................................$2.25 Death by Chocolate...............................................................................$1.85 assorted pastries...................................................................................$1.85 Daily selection of cookie........................................................................$1.00  Check for Cravings daily variety of pastries! Pies & Cakes (by the slice) 11am-7Pm Carrot Cake............................................................................................$2.25 Cheesecake...........................................................................................$2.25 Chocolate Cake......................................................................................$2.25 Key Lime Pie.........................................................................................$2.25 Whole cakes and pies are available with 48 hours notice. Orders and pre-payment are handled at Cravings. whole pie..............................................................................................$24.00 whole cake.......................................................................................... $32.00 Artisanal Breads daily selection of homemade breads.......................................................$ 2.50  Francis Tuttle Technology Center serves high school juniors and seniors who reside in our partner school districts, as well as adults, with career-specific training to maintain a quality workforce. Two Academy programs prepare high school sophomores, juniors and seniors for the academic rigor of university-level degree programs. Francis Tuttle also offers complete business and industry training and consulting services, short-term training for career enhancement or leisure activities, and a variety of offerings via the online campus. All programs and services maintain high standards for the benefit of the individuals served, and for those businesses who employ them. Francis Tuttle has averaged more than 40,000 enrollments over the past six years, with total enrollment for 2007-2008 reaching 58,677  Assortment of Tools in Skills Development Kitchens...
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Here is a SMALL sampling of Ingrid's wonderful menu and photos from the shoot...  For more than 35 years, Ingrid’s Kitchen has been one of Oklahoma City’s favorite choices for the finest in German food, as well as other European and American specialties. Authentic recipes, old-world charm, hospitality and value are the hallmarks that distinguish this one-of-a-kind combination restaurant, bakery, delicatessen and catering service. Specialty Bakery Breads and Rolls  Various sizes may be ordered on some rolls Brotchen Crusty French roll - plain top, sesame seed, poppy seed Buns Corn meal dusted bun Butterflake Soft and buttery flavor Brotchen Hard crusted French roll Sour Dough Sun Dried Tomato Rosemary Whole Wheat Egg Knot Rolls White Whole Wheat  WHEAT BREADS Dense & Often Pan Baked w/ Top Crust Challah A braided egg bread Holiday Challah Round shaped braided egg bread Old Fashioned White A dense white bread without the salt There are 5 more on the menu Danish and Pastries  Almond Sweet dough w/ almond paste and Cream Cheese filled w/ Almond topping Apple Cinnamon Triangle shaped filled w/ Apples & topped w/ Cinnamon Streusel topping Apricot Cheese Pocket Sweet dough w/ Cream Cheese and Apricot filling  Fruit Turnovers Puff dough w/ Fruit fillings Kolache Sour cream & Fruit fillings Old Fashioned Cinnamon Roll Old Fashioned w/ Nuts & Raisins Pecan Cinnamon Roll Old Fashioned without the Raisins + 15 more Wow!
 Thumbprint Sugar cookie dough with Chocolate Fudge filling * Traditional Decorated Holiday sugar Cookies
 All you could ever need, for your Tea Time Cakes  Chocolate Decadence Chocolate cake, Chocolate Buttercream frosting, Chocolate drizzled on top with Chocolate shavings  Black Forest Cherries with Cordial filling, Whipped Cream icing with sliced Almonds & topped with Maraschino cherries Carrot Ours has Raisins and Nuts (Walnuts or Pecans) Chocolate Rich medium dark Chocolate cake & Chocolate Buttercream Frosting Chocolate w/ Raspberry filling Chocolate cake filled with Raspberry sauce and frosted with Chocolate frosting German Chocolate Chocolate Cake
Cupcakes  What a wonderful assortment of hand made Cupcakes Pies  Full Crust, Lattice Crust, Whipped Cream or Meringue Apple As American as Apple Pie can get Dutch Apple Crumb topped same great Apple filling Apricot You'll think it's spring! Banana Cream A classic! Blueberry Sweet with a hint of tartness Cherry Not too sweet but not too tart - just right! Chocolate Cream This is 7 of 20 pies listed Creamy Chocolate filling with a rich but on the Menu not too sweet whipped topping From the Great Kitchen Deli and Restaurant 
 Sandwiches... 1. Roast Beef w/ Provolone. 2. Smoked Turkey with Smoked Gouda. 3. Ham with/ Swiss. 4. Hard Salami w/ Havarti. 5. Genoa Salami w/ Swiss. 6. Corned Beef w/ Provolone. 7. Pastrami w/ Swiss. 8. Meatloaf w/ Mayonnaise. 9. BLT w/ Mayonnaise. 10. Smoked Salmon with Cream Cheese & Capers served on a Bagel. 11. Chicken Salad . 12. Tuna Salad   52. Wiener Schnitzel - Full or Light Order. Tender Pork Loin Cutlet Hand-breaded and Grilled 53. Bratwurst and Schnitzel. Choice of Sausage and Light Schnitzel 54. Smoked Pork Chops - Grilled (1 Chop). 55. Sauerbraten. Marinated Roast Beef topped with Brown Gravy 56. Meatloaf. Homemade topped with Brown Gravy Breakfast  15. French Toast w/powered sugar served w/ butter and warmed syrup...................... 15A French Toast w/ 2 eggs and 3 strips of bacon or 2 sausage patties....... 15B French Toast and 3 strips of bacon or 2 sausage patties...................... 16. Apple Cinnamon French Toast - Apple is baked right into the bread................. Powered sugar sprinkled on top and served with butter and warmed syrup.  8. McIgrid's................... A bagel with a hard fried egg, 2 bacon strips, tomato, cheese & mayo. Assorted Quiche Specials Take home a whole one! Catering  Ingrid’s Kitchen offers a wide variety of catering options. Appetizers Breakfast Lunch Dinner Bakery Items Beverages  Office Party Trays, Yummy! Salads  chose one or all... Cous cous, Cucumber, 3 Bean Broccoli and Cheese, Potato and Spiral Vegetable Pasta, European Style Deli Salads by the for your Group Best in Deli Trays  Butter Cheese Cheddar Havarti Jarlsberg Loaf Provolone Smoked Gouda Tilsit Hot Pepper Havarti-Dill Swiss-Big Eye
 Ingrid's, Famous Roast Beef!   This is law governing truth in Advertising as it would apply to the
FTC...... § 238.2 Initial offer. (a) No statement or illustration should be used in any advertisement which creates a false impression of the grade, quality, make, value, currency of model, size, color, usability, or origin of the product offered, or which may otherwise misrepresent the product in such a manner that later, on disclosure of the true facts, the purchaser may be switched from the advertised product to another. (b) Even though the true facts are subsequently made known to the buyer, the law is violated if the first contact or interview is secured by deception. [Guide 2] For full details..... http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=5de11e010afaa51af478dbd337f0cad6&rgn=div5&view=text&node=16:1.0.1.2.17&idno=16 Concerning size of product in photo.... http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=d46d8c24934536de0ef58344303bf174&rgn=div5&view=text&node=16:1.0.1.5.62&idno=16 The Code.... http://www.gpo.gov/fdsys/pkg/CFR-2000-title16-vol1/pdf/CFR-2000-title16-vol1.pdf What else to consider.... From here it is interpretation of the Law and Case reviews where the law has been used in Court. It is only a few words here, but beware your clients can get into a great deal of trouble over this and you could too... FDA rules and regulations can come into law suits as well and some states have laws in truth in menu. The biggest type of suit I have found is that of infringement of one company to another and could be in a detail on how the vegetables are cut or prepared, to how they actually are done in the production of the actual product being represented. They often use the look of a product from another company and get there asses sued off... The famous case of marbles in the soup (excerpt taken from D Magizine, . by Spencer Michlin “There are a million nuances, but essentially two rules,” says Stuart Friedel, who specializes in advertising law for the New York firm of Davis & Gilbert. “First, you cannot misrepresent the product. Second, you cannot simulate the product in use without indicating that it is a simulation, which is why you see that word superimposed when commercials show pictures on phones or TVs.” The marbles in Campbell’s vegetable soup provide an iconic case in point. Just about the time I joined BBDO in New York in 1968, the head of the agency’s art department, testifying to the Federal Trade Commission on a totally unrelated matter, volunteered in effect that, “We want to make the food look as good as it actually is. For example, we put marbles in the soup” to force the vegetables to the top of the bowl. “Marbles in the soup?” responded the FTC (where, coincidentally, Friedel was a young staff attorney at the time). No copywriter ever penned a more memorable phrase, and it immediately became a national topic of conversation and editorial invective. Although Campbell’s was not required to run the corrective advertising requested by the FTC, the shrieking caused the chastened company to drop the practice like a red-hot spoon. “Marbles in the soup.” It sounds like an epic Ralph Nader fantasy of corporate evildoing. In reality, it was merely an attempt to let the camera see the vegetables that were in there but sank to the bottom of the bowl. (Today Campbell’s shows its product in a ladle or in a shallow saucer, shot so tight that you can’t see the edges.) “Nobody thought they were doing anything wrong,” Friedel says. I still don’t. This is an excerpt I copied from... http://www.dmagazine.com/Home/2008/04/07/Marbles_In_The_Soup.aspx My conclusion is the FTC is the authority over this, but suits that run from one company suing another far out weigh those of the FTC... Beware, not to make one companies product look like another. Infringement and copying original ideas is a big no no, but often falls outside of the photographer/stylist in scope of responsibility as creative direction prior to the shoot dictates this. Keep good records!!! It's been nearly a year and a half in the making, the development of a safe, clean user friendly flame set for the studio. I am now in the test phase and glad to announce that I still have all of my fingers and toes. The initial testing has gone without any surprises or delays. Every thing is performing outstandingly well... This is defiantly a safe and reliable rig.  These first tests are being conducted out doors. The lighting is natural and we had a little wind. To the left is the completed Fuel Manifold and electronic component (safety sensor is remote) This unit was designed for large applications and is a prototype for a rental unit that will be available after this one has been thoroughly tested. This unit is rated at over 2 million BTU @ 60 psi. Most studio applications would only need about 200 thousand BTU and 10 psi. This would make the size and weight nearly 2/3rds less than the original, making it easier to ship and set up. It will use a standard propane tank.   In today's test we used the Long Shielded burner assembly, its the background flame. Above, you see a dramatic hi flash, below is a closer mid range flame. The unique feature of this set, is that the flame goes from a very low setting to a high setting just long enough to get the shot. The Grill hardly gets hot! and your hero will hold up longer, studio stays cooler and is much safer than anything I have ever seen or used.   Left is the low setting, it's a little higher than normal because of being outside... Below is a inferno flash with out the grill surface and back ground. Note: I have a total of 7 working burners of all sizes and shapes to fill around the product for the shot. each burner up to five on this model has independent controls. I also have 6 grill surfaces for commercial and home sets.   I love Gardening, some years ago I became a master gardener. I have fond memories of Francis Shasteen a former school teacher, and closest friend. We spent hours in her large garden at La Junta, weeding and tending to her thousands of pristine perennials. These Winter days cause me to think of her more often, anticipating Spring. Over the course of ten years we talked about everything... everything.
The seasons and life changes, the plants and bugs, the old days and new days, change like the weather and change in life cycles, each one doing its own thing in the garden and our own thing in life... How to start a rose inside a mostly buried gallon Jar top down over the rose stem,,, you have to rub mud on the glass in the early spring to keep it from getting sun burn. I miss Francis, mostly her laugh, followed by a flower garden full of response in the spring. She would tell me of the days when her and Polly her sister went to California, in a model T the pass through the mountains was so rough, with the steep hills came the loss of clutch and brake replacement at the bottom. It is hard to realize that the plan was to ground me, yet another pupal, a soul to save with knowledge and the three R's. I would tell her who I had met recently in our little community and she would tell me a story or two about them and there Grand dads. One time we went to the cemetery to attend to her family, She commented that she new far more people there than in town, we booth just laughed.  She lived for 16 years, a long life for a dog. What a friend she was to me, she would always make me happy, she was my sunshine. They gave me her ashes and the vet at CSU told his assistant to burn the remains separately because anyone who cared enough to bring there pet in person deserved the respect of sole cremation. He had witnessed the cold separation when I put her on the table and kissed her head in sorrow. My love reduced to ashes, what would I do with them?
I went to the local mortuary where I found a wonderful oak box with one choice, the size. I ordered the large so that all the remains would fit inside and the mortician said that if there was extra space we could ad something and that the box would arrive in a week or so. As the time passed I started packing her things and found her last tennis ball. She was so passionate about tennis balls that I could teach her anything. She could open and close the back door and would ring the sleigh bells if she wanted out when the door was locked. She would obey my every command as if it were a game and winning was to please me. If I took the ball she would do anything for it's return. One time she retrieved for hours on a hot summer day for some young boys, on the way home she cried and her paws were raw from playing, I felt so bad, but honestly, she didn't. She had hardly even sniffed that last ball and I thought wouldn't it be nice if there were room in the box, what a great way to fill the void, how was I going to fill the void in my heart. The next morning came with a phone call and the box was ready. Into my truck, ashes in a gallon size baggie and the ball... There had been no humor since I lost my friend, somber was all there was. Suddenly, I thought and a light went off... what if the ball wouldn't fit, what would she think, then laughter and tears. She would not mind at all, if a few ashes were throne out, if that ball could be with her... Nanny, you showed me unconditional love, you never realized when we were broke, your sympathy was great and your love unmoving. I have enjoyed working with Rich on several occasions. I came up with all kinds of ideas and Rich was there the whole time. I don't know that I will ever meet a more patient soul. On a few occasions Rich would just sy and give up, it was his way of notifying me that he wasn't interested. I would start the next set and a spark would fly and the rest was, portfolio... Rich is a product specialist and a true artist. Thanks. Chartierstudios.com 
 Fuel Manifold! Fire is a controlled part of everyday life in the kitchen and as my career brings the kitchen to the studio, my curiosity for motion in still life has become a new challenge. I would like to fill a void in a special niche market. When I see shots with fire in them, it's a dead give away when they have been manipulated in Photo Shop, film is even worse. I think this unique tool that may help. Before I became a Chef, I studied engineering and have a background in the electromechanical field. The combination of each puts me in good condition for designing and developing a flame set for studio work. There will be several options such as ambiance flame with or without logs or above the water, a fire wall Used to enhance flambe technique, a large translucent fire wall and my favorite the Grill with choice of surfaces and burners. For the past several months, on top of a move and a major career change, I have been driven to create a flexible solution. The mechanics are simple and safe. The flames only go up for a small amount of time, enough for the shot or in film for longer. From 50 btu to 500,000 btu at the touch of a switch on and off in less than 1 sec. this rig is it...
Components of the Studio Flame Set... 1) Fuel cell and regulator (completion 2-8-11) (Revised 11-4-2011) 2) State of the art 5 station fuel manifold with explosion proof, quick responding solenoid valves and manually operated adjustment valves with low burner bypass system. PHOTO (completion 2-9-11), (Addition of a Main Valve and Gas Sensor 10- 2011) 3) Electrical control box with the fastest response time in switching technology with quick throw circuit breaker and heavy duty wiring and Cables (2-2011) revised (1-2012) 4) Burner manifold with five separate flex-line umbilical for easy and safe operation on the set. (5-2011) 5) Burner assembly assortment for various shapes and sizes of flame. (3-2011, 5-2011, 11-2011, 1-2012, ONGOING) 6)Safety floor sensor alarm (10-2011) 7) Burner riser assemblies, Grill Grates, and Table (3-2011, 7-2011, 1-2012)
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love food and have spent thousands of hours with a Chef's Knife in my
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February 2013
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