To Chef 9,
I would like to inform you of my resignation in two weeks. I want to thank you for the great experience and job. I am afraid that I have found a new employer with a job that I am more qualified for. Once again I want to thank you for the position that I currently hold and that I enjoyed working for you.
Sincerely,
Sean Patton
Sunday, May 9, 2010
Monday, May 3, 2010
Plans after Belleview High School
My plans for after graduating Belleview are to go to college before entering the career field. I hope by going to college I will further my knowledge in the mechanical engineer and mechanical technician field before I get a job. I hope this will get me a better job when I graduate. I plan on going to UCF for their engineering program. I will also apply to various other colleges with engineering programs in case I do not get accepted to UCF. I hope to stay in state for college so my academic credits from Belleview High Schools AICE program will transfer over to the college I choose to go to so I have 1 less year of college thus having less intuition debts. I plan on spending at least for years in college and hope to get a doctorate in engineering. I want to graduate and start my own machine shop and make my own parts using CNC machines. I hope to eventually transform my business into a large corporation that specializes in ATV and 4x4 performance parts such as motor and drive terrain parts.
My plans for after graduating Belleview are to go to college before entering the career field. I hope by going to college I will further my knowledge in the mechanical engineer and mechanical technician field before I get a job. I hope this will get me a better job when I graduate. I plan on going to UCF for their engineering program. I will also apply to various other colleges with engineering programs in case I do not get accepted to UCF. I hope to stay in state for college so my academic credits from Belleview High Schools AICE program will transfer over to the college I choose to go to so I have 1 less year of college thus having less intuition debts. I plan on spending at least for years in college and hope to get a doctorate in engineering. I want to graduate and start my own machine shop and make my own parts using CNC machines. I hope to eventually transform my business into a large corporation that specializes in ATV and 4x4 performance parts such as motor and drive terrain parts.
Thursday, May 21, 2009
Resume
Sean Patton
Career Goals
Entry to mid-level culinary posistion
Entry level mechanic position
Entry to high level position engine technician position
Education
In high school
Work Experience
All jack'd up ATVs June 5,2008-August 30,2008
Qualifications
Proficient in Microsoft office
Level 1 & 2 culinary experience
Level 1 engineering skills
Affable and easy to work with
Interests
ATV riding, fishing, working out, and cooking
Sean Patton
Career Goals
Entry to mid-level culinary posistion
Entry level mechanic position
Entry to high level position engine technician position
Education
In high school
Work Experience
All jack'd up ATVs June 5,2008-August 30,2008
Qualifications
Proficient in Microsoft office
Level 1 & 2 culinary experience
Level 1 engineering skills
Affable and easy to work with
Interests
ATV riding, fishing, working out, and cooking
Thursday, March 26, 2009
Blueberry cheesecake
INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
DIRECTIONS
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Delicious, is the one word that fits this recipe best. It has the sweet taste of blueberries and the savory taste of cheesecake combined in a easy, delicious, and great looking way. The cheesecake and blueberries seperate make a useless over used dessert but when combined make an great dessert for anytime. Jelly and whole blueberry filling make a chunky mixture with taste and texture. This, like a couple of other recipes I've posted, is very time consuming. But it is most definitely worth the wait for this flavorsome dessert that is both appealing to the eye and stomach.
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
DIRECTIONS
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Delicious, is the one word that fits this recipe best. It has the sweet taste of blueberries and the savory taste of cheesecake combined in a easy, delicious, and great looking way. The cheesecake and blueberries seperate make a useless over used dessert but when combined make an great dessert for anytime. Jelly and whole blueberry filling make a chunky mixture with taste and texture. This, like a couple of other recipes I've posted, is very time consuming. But it is most definitely worth the wait for this flavorsome dessert that is both appealing to the eye and stomach.
Berry Cobbler
INGREDIENTS
2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
Bake in preheated oven 35 to 40 minutes, until top is firm
A classic berry cobbler recipe but with raspberries to add a kick. Strong scent and flavor from the savory fresh raspberries. The mouth watering raspberries and flaky cobbler crust combine for a dynamite finish. Great dessert and is served best with ice cream because sometimes raspberries are a little overpowering alone. Great for any occasion such as a thanksgiving dessert for people who don't like pumpkin pie. Recipe is a little time consuming and if you prepare ingredients before making it and clean while its cooking it takes a little over an hour.
2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
Bake in preheated oven 35 to 40 minutes, until top is firm
A classic berry cobbler recipe but with raspberries to add a kick. Strong scent and flavor from the savory fresh raspberries. The mouth watering raspberries and flaky cobbler crust combine for a dynamite finish. Great dessert and is served best with ice cream because sometimes raspberries are a little overpowering alone. Great for any occasion such as a thanksgiving dessert for people who don't like pumpkin pie. Recipe is a little time consuming and if you prepare ingredients before making it and clean while its cooking it takes a little over an hour.
Blueberry drop cookies
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons lemon zest
1 cup fresh blueberries
DIRECTIONS
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
A different combination of two good things. Fruit and cookies, its the perfect idea you can have two kinds of sweets. The sweet flavor of homade cookies and the sweet taste of fresh blueberries. This is both sweet and savory, strong yet not overpowering. The blueberries add a strong taste but the flavor of the cookies balances it out. The blueberries work the best with this recipe and this type of cookie to make a perfect recipe.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup milk
1 egg
1 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons lemon zest
1 cup fresh blueberries
DIRECTIONS
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
A different combination of two good things. Fruit and cookies, its the perfect idea you can have two kinds of sweets. The sweet flavor of homade cookies and the sweet taste of fresh blueberries. This is both sweet and savory, strong yet not overpowering. The blueberries add a strong taste but the flavor of the cookies balances it out. The blueberries work the best with this recipe and this type of cookie to make a perfect recipe.
Savory triple berry pie
INGREDIENTS
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
This is a elegant and flavorful pie. Though it is made of strong flavored berries it isn't overpowering. It has a great aroma due to the fragrent strawberries, raspberries, and blueberries. The mixture of these of these berry also makes for a very flavorful pie filling.The pie is great for any occasion. Simple, clean, quick, and easy is the best way to desrcibe this recipe. It also doesn't require a high skill level in culinary arts to make.
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
This is a elegant and flavorful pie. Though it is made of strong flavored berries it isn't overpowering. It has a great aroma due to the fragrent strawberries, raspberries, and blueberries. The mixture of these of these berry also makes for a very flavorful pie filling.The pie is great for any occasion. Simple, clean, quick, and easy is the best way to desrcibe this recipe. It also doesn't require a high skill level in culinary arts to make.
Subscribe to:
Posts (Atom)