Southwest Minnesota State University

Prepping Muffaletta Olive Salad

Mardi Gras Gala and

Mustang Homecomming Tailgate Festivities

October 7- 9, 2009

Michael Cheng printed out my recipe for Muffaletta Olive Salad and we asked for volunteers to make up the salad.  Well, I don't think they knew what they were in for!!!...... HOURS of Chopping!!!

NOTE the mounds of onions, celery, carrots, and olives.

It was the first time that I introduced an "Emileism".  There are several sayings that I always tell my kids.   This one is "Always Measure!!"   The joke is NOT to measure!!  You should know what a tablespoon of seasoning looks like. You should know by sight!  Know by smell, Know by taste! A great Chef  knows what the recipe's intent is and then use the recipe as a guide.

Also, It was the first time I introduced them to Emile's way of catering cooking;  and that is to use a jambalaya paddle to stir the ingredients!!  Another "Emileism":.... The right tool for the right job!

Michael Cheng asked his students of his Hospitality Class to assemble the Mini Muffs.  We had about 35 students for 15 minutes!! AND WOW, within that time they had assembled 400 plus Mini Muffs!

WE are just starting to PREP!!! We gotta go outside and cook up some Jambalaya!


Thanks to Jim Tate and Michael Cheng of SMSU for taking and supplying many of the above pics!!

Check out many other pics on Michael Cheng's Facebook Photo Album

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address:
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Revised: November 21, 2016.