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This profile was last updated on 3/3/14  and contains information from public web pages and contributions from the ZoomInfo community.

Michelle Mica Roetzer

Wrong Michelle Mica Roetzer?


Santa Fe Community College
6401 Richards Avenue
Santa Fe, New Mexico 87508
United States

Company Description: We support our mission by offering 33 yoga classes per week in a variety of levels and styles to accomodate a wide range of students. Our classes offer a safe and...   more

Employment History

41 Total References
Web References
To make that stew and other ..., 22 Sept 2011 [cached]
To make that stew and other chile staples, look no further than chef Michelle Roetzer, who teaches at the Santa Fe School of Cooking and Santa Fe Community College.
A native of El Paso, Roetzer has been cooking chile since her childhood, and she, like Romero, considers chile an extension of Southwestern culture.
"Growing up in the Southwest, there's always a bowl of salsa on the table," Roetzer said.
Taking cues from family, Roetzer began her culinary education by watching her grandmother cook chile in her kitchen. "Some of my best memories in my life are in that kitchen with her," she said.
Today, her grandmother's red chile sauce is still part of her repertoire. Red chile, too, is also one of the sauces students learn to make during the cooking school's Chile Amor classes, which are held several times a month.
"One of the things we want students to learn is how not to be afraid of making red chile with pods," Roetzer said. "There's no comparison when making red chile from pods."
For the sauce, Roetzer begins by sautéing dried red chile pods with onions and garlic until fragrant and aromatic.
She then adds a liquid, either chicken stock or water, and simmers the pods they're tender. Finally, using a blender, she purées the chile mixture in batches and then strains it.
"To me, that's the flavor of home," she said.
Before making green-chile sauce, Roetzer said people first need to know how to correctly roast and peel fresh chile. For home cooks, that begins with blistering fresh pods over high heat on a stovetop roaster. When the chile is evenly blackened - not ashy - and becomes aromatic, it's ready to be encased in a Ziploc bag, or other similar bag that will trap steam, which will loosen the peels.
After sitting a few minutes, Roetzer said, the peels should come off with little resistance. If not, she recommends wiping the skins off with paper towels, but not rinsing the roasted chile under running water, which would cause the chile to lose its flavor.
"If you wash chile, you might as well be eating canned," she said.
About Cooking with Kids - Cooking with Kids, 17 Sept 2013 [cached]
Michelle Roetzer, Santa Fe Community College
Cooking Class with Michelle Roetzer- march ... [cached]
Cooking Class with Michelle Roetzer- march 15
WHAT: Michelle brings almost 30 years of cooking experience to this class. She has cooked for numerous notables including presidents George H.W. Bush, Bill Clinton, Al Gore and Vicente Fox of Mexico. She moved to Santa Fe in 2003 and is currently the lead instructor for Santa Fe Community College's Culinary Arts program and has her own catering company.
Michelle Roetzer, head of ... [cached]
Michelle Roetzer, head of the Culinary Lab at SFCC, will teach newcomers and old-timers [...]
Michelle Roetzer, head of ... [cached]
Michelle Roetzer, head of the Culinary Lab at SFCC, will teach newcomers and old-timers how to make this terrific Latin American dish with Santa Fe flair.
Tags: 2012, arts, cooking, cooking schools, cooking vacations, corn-husk wrapped treats, culinary arts, culinary schools, culinary tours, Find culinary schools, head of the Culinary Lab at SFCC, Latin American dish, Make Tamales, Making tamales, Michelle Roetzer, November 10, Santa Fe Community College, Tamales: Fun and Easy
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