The Investigative Chef

a bit better…

Hello, my name is Cindy Grullon, and I am a dedicated mother of two wonderful children, Dylan and Meghan. I am also a Professional Cook and Pastry Chef. As a full-time mom, I have learned the importance of balance and time management, skills that I also apply to my academic and professional pursuits.

Currently, I am a transfer student at Florida International University, pursuing a Bachelor of Science in Public Relations, Advertising, and Applied Communications. My academic journey has been enriching, and I am eager to apply the knowledge and skills I have gained to real-world scenarios.

As a professional, I consider myself a driven and competitive individual, always striving to achieve excellence in my endeavors. I am a capable and adept problem solver, able to think critically and creatively to overcome challenges. I am also a team player, recognizing the value of collaboration and effective communication in achieving shared goals.

My career aspirations are focused on the field of broadcasting, specifically as a news broadcaster and/or TV host. I am drawn to the fast-paced and dynamic nature of the industry, and I am excited about the opportunity to inform and engage with audiences. I am confident that my strong work ethic, combined with my passion for storytelling and communication, will enable me to succeed in this field.

I am eager to apply my skills and knowledge in a real-world setting and I am actively seeking internship or entry-level opportunities in the broadcasting and journalism industry. If you have any information or resources that could support my career goals, please feel free to connect with me.

Thank you for taking the time to learn about my background and aspirations.

Vanilla & Coconut

Panna Cotta

Leche de coco/Coconut Milk 200g

Azúcar/Sugar 64g

Vaina de Vainilla/Vanilla Bean Pod ½

Gelatina sin sabor/Unflavored Gelatin 6g

Crema de leche/Heavy Cream 200g

Spanish

Hierve la leche de coco, el azúcar y la vaina de vainilla. Retira y deja infundir durante 10 minutos. Añade la gelatina hidratada y regenerada, deja enfriar. Incorpora la crema batida a ¾ de punto. Rellena los moldes y llévalos a la nevera. Desmolda y sirve.

English

Boil the coconut milk, sugar, and vanilla bean. Remove and let it infuse for 10 minutes. Add the hydrated and regenerated gelatin, let it cool. Incorporate the whipped cream at ¾ point. Fill the molds and refrigerate. Unmold and serve.

Spanish

Notas:

• Para hidratar la gelatina debes agregarle 5 veces su peso de agua. En este caso, debes agregarle 30g de agua. Una vez hidratada, puedes regenerarla directamente en la mezcla de leche, cuando esta baje a 60°C aproximadamente para asi no matar el efecto gelificante de la gelatina.

• Nosotros utilizamos moldes de silicona y dejamos que la Panna Cotta se congelara antes de desmoldar.

• Puedes utilizar el molde que desees.

• Esta receta rinde para aproximadamente 6 porciones.

• La puedes acompañar con la mermelada o fruta que mas te guste.

Esta receta es fácil, deliciosa y lo mejor de todo es que puedes prepararla con antelación en moldes individuales para tus invitados.

Cuando hagas ésta receta, me encantaría ver tus resultados. Si tienes alguna pregunta, no dudes en escribirnos!

Gracias por leer mis queridos crime and food junkies, hasta la próxima! ❤️

English

Notes:

• To hydrate the gelatin you must add 5 times its weight of water. In this case, you must add 30g of water. Once hydrated, you can regenerate it directly in the milk mixture, when it drops to approximately 60°C so you don’t kill the gelling effect of the gelatin.

•We used silicone molds and let the Panna Cotta freeze before unmolding.

•You can use the mold of your preference or even a cup.

•This recipe yields approximately 6 portions.

• Feel free to accompany your Panna Cotta with any fruit or preserve, make it your own!

This recipe is easy, delicious and most importantly, it can be made ahead of time in individual molds for your guests to enjoy.

I would love to see the results you obtain when using this recipe, so please send me a picture of the outcome. Also, if you have any questions, please do not hesitate to reach out.

Thanks for reading my dear crime and food junkies, until next time! ❤️

Let me show you different ways to plate a Panna Cotta!

Well…First things first, let's begin by describing what a Panna Cotta is. A Panna Cotta is a Classic Italian dessert that has a gelatinous yet creamy texture, and it can be flavored with pretty much anything. This Panna Cotta specifically is flavored with coconut. This coconut Panna Cotta is accompanied by the following elements:

•A creamy coconut ice-cream that has tiny pieces of toasted coconut mixed in.

•A beautiful tropical fruits and mint ratatouille

•A luscious, yet delicate mango sauce.

•A sweet and tangy pineapple gel.

•The crunchiest and most buttery toasted coconut crumble.

These beautiful plates were put together by my Chef friends and myself. Would you like to find out more about how each element was made? I will be sharing some of the recipes in my next posts.

Thanks for reading food and crime junkies, stay tuned for more.

The Disappearance of

Jennifer Joyce Kesse

Part 1

Translation:

Join me to learn about the heartbreaking story of Jennifer Joyce Kesse. Jennifer is an American woman born on May 20, 1981, in New Jersey. She attended Vivian Gaither High School and later graduated from the University of Central Florida (UCF) with a degree in Finance at the age of 21.

At the time of her disappearance, Jennifer worked as a finance manager at Central Florida Investments Timeshare Company and had just become the manager for her department.

The weekend before her disappearance, Jennifer was on vacation with her boyfriend, Rob Allen, in the Virgin Islands. When she returned, she spent the night at his house and went to work the next morning. Jennifer left work at 6:00 pm and had a brief phone conversation with her father at approximately 6:15 pm. Then, at 10:00 pm, she had a conversation with her boyfriend that ended in a dispute.

If you would like to see more of this, follow us.

Part 2 will be posted very soon!

© 2024, Cindy Grullon

Welcome to 'The Investigative Chef', where the world of crime investigation meets the art of culinary delights. I'm your host, Chef Cindy a passionate foodie, and true crime enthusiast. In this unique blog, I'll be diving into the fascinating world of crime investigation, exploring real cases and examining the evidence, while also whipping up a storm in the kitchen.

From decoding DNA to perfecting the perfect soufflé, I'll be exploring the unexpected connections between the scientific method and the culinary arts. Whether you're a fan of CSI or a food network junkie, this blog is for you.

Join me as I delve into the darker side of human nature, and then balance it out with a healthy dose of culinary creativity. Let's explore the crime scene, and then head to the kitchen to cook up some justice. New recipes and case files will be posted regularly, so be sure to subscribe and join the investigation!