Bragging about our team is the norm for me. I’m so proud of our accomplishments, working together is important for the success of our store. This year one of our team members became part of the EDSS co-op program. We were delighted to be able to have him with us every day. I am sure there were some days he was exhausted, but he never showed it.
The investment to his training for his future is our responsibility and his gift to us has been his constant commitment and desire to do the right thing. Integral to many chefs is the need to see the small details through and take a moment, to do it right the first time – there is no room for mistakes. Good news travels, but bad news spreads like wildfire.
Louis is an integral part of our team. He has a passion for baking and cooking unlike I’ve seen in many people his age. Whether or not he is in cooking as a career, teaching our kids how to have a work ethic is so important for their future. We are selling them short if the effort is not put forth. So I’m grateful for a program that gives such on-the-job experience.
Thank you, Louis, for all your hard work – may all your culinary dreams come true. Happy cooking!
Asparagus Wrapped In Prosciutto
1 bunch of asparagus
Place pot of water on stove and bring to a boil, drop in asparagus and leave in water for approximately 2 minutes. Place asparagus in pool of ice water, to stop the cooking process.
Place on paper towel and allow to dry.
Cut asiago into spears about 1.5 inches long and a quarter-inch thick. Cut the prosciutto lengthwise into four long strips. Place the asiago on the edge of the prosciutto and asparagus with the tip above, then roll until the prosciutto is around the whole spear.