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Chef Sean Thompson’s Summer Gazpacho with Tequila Lime Sour Cream

Summer Gazpacho with Tequila Lime Sour Cream

Ingredients

  • 5 Ripe Tomatoes,
  • ½ Vidalia Sweet Onion
  • ¼ Red onion
  • 2 Cucumbers, peeled
  • 6 Garlic cloves
  • 1 Shallot
  • ½ Jalapeno, de-seeded
  • ½ Cup fresh cilantro
  • 1/3 Cup fresh parsley
  • 1 Tbsp fresh thyme
  • 1 cup Stewed tomatoes
  • 1 cup Tomato juice
  • 1/8 cup sherry vinegar
  • 1/3 cup Olive Oil, Extra Virgin
  • 2 Tbsp Worcestershire
  • Salt to taste
  • White Pepper to taste
  • Tabasco to taste

Tequila Lime Sour Cream Ingredients

  • 1 cup               sour cream
  • 1 whole           lime, zested and juiced
  • ½ cup              tequila

 

Preparation

  1. Take all 5 tomatoes, cut in half, and charr on a gas or charcoal grill, set aside and cool
  2. Once tomatoes are cooled, combine w/ remaining ingredients in the first group and pulse thoroughly w/ an emmersion blender
  3. Strain through a china cap
  4. Check seasoning, store in a refrigerator to keep cool

For the sour cream

  1. Reduce Tequila to 1 Tbsp, set aside
  2. Once cooled, combine tequila w/ sour cream , lime zest and lime juice

 

For serving, simply ladle 4 ounces of gazpacho into a bowl, garnish w/ a dollop of the tequila sour cream, and fresh cilantro leaves if desired.

 

 

Chef Sean Thompson2

No Foolin’! Our Chef of the Month for April is Sean Thompson

Chef Sean Thompson

Chef Sean Thompson, Executive Chef at Chops Lobster Bar in Boca Raton, Florida, is our Chef of the Month for April! Chef Thompson’s 13+ years of hospitality experience and his ability to make our mouths water with a simple picture of his food made him the obvious choice to be our next featured Chef. Below is our interview with him. Enjoy!

Where were you born?                               

I was born in Memphis, TN. We stayed there until I was ten years old, then we moved to Atlanta.

Where do you work and where are you based? 

I work at Chops Lobster Bar in Boca Raton.

What is your favorite kitchen tool in creating your masterpieces/dishes? 

My chef knives – because they are the most necessary. I couldn’t do anything without them.

What is your sharpest sense out of all the 5 senses?   

Taste – from day 1, when I decided to do this as a career, I was constantly training my palate. My palate is much more distinguished than any other sense because I put an emphasis on making it that way.

What advice would you offer for aspiring chefs?  

The best advice I could give is to work hard, and don’t let anything get in the way of your dreams. Do whatever it takes – that’s exactly what I did, and how I got to the level I’m at. If you are not 100% passionate about this, don’t do it. It’s one of those careers where you have to live for it. I am more passionate about this than anything else on the planet. I could not see myself doing anything else.

The main chef that took me under his wing reminded me on a daily basis that food has integrity. It is honest – it’s either good or it’s not. It never lies.

What is one culinary tip every chef should know and perfect?    

Knife skills. If you want the title of “chef” – the title of “chef” is overused in today’s culture, but if you want to actually earn the title – your knife skills need to be on point. People eat with their eyes before they eat with their mouth. You must have a serious attention to detail or you won’t be taken seriously in this industry.

What does good food mean to you?    

When it comes to me and food, I’m very different than a lot of chefs. I always taste my food, but I’m not passionate about eating. I’m more passionate about cooking for other people. I rarely cook for myself. The one thing I love about food is that it is the universal language – it’s the best way to bring people together. Fond memories always have food as the centerpiece.

What trends do you see emerging in the near future?   

So many trends come and go. History always repeats itself. Classic French cuisine seems to be coming back, along with a return to the fine dining experience. Casual food has been such a big thing in past years.

What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)   

Comfort is important, but I like the sleeves to be tight. Nothing too baggy. I prefer long sleeves to short sleeves – I like to be able to roll them up.

What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc?       Comfortable chef pants, a white coat, and a long dark-colored bistro apron. I enjoy wearing the bistro aprons.

Favorite ingredient to work with?      

Salt. Can you imagine a kitchen without salt? Without salt, you have nothing.

Favorite City to dine out in?   

Memphis, TN – it’s my hometown, and I love the feeling of home I get while dining there.

Best Dish you have ever made?     

I can’t answer that question because a chef is only as good as his last dish.

Place you eat most often on your days off?      

At home. In the past five years, I’ve lost about 70 lbs. I eat very healthy now. You are what you eat, and you only have one body, so you have to take care of it. You’re the only one who can.

Person you would most like to cook for?         

My grandfather. He passed away when I first started getting into cooking. He’s my hero, and I’d love for him to see what I’ve been able to accomplish.

What made you decide to become a chef in the first place?       

I was going to school, not knowing what to do. I’d thought about a business degree, but my personality does not work well with a cubicle. I had kitchen jobs that I found enjoyable in high school, and I reminded myself of the intensity of working in the kitchen. It was a rush. I loved being in the kitchen and I love the work aspect of it.

What is new on your DVR?      

Mostly ESPN 30 for 30. I love watching documentaries (especially sports ones).

 

Thank you and congratulations again, Chef Thompson!

The Food Truck Craze

food trucks

In recent years, food trucks have become a rapidly growing trend, as seen by several television series (The Great Food Truck Race, Food Truck Face Off, Food Truck Paradise) and many worldwide food truck events. Here in Plantation, FL., there is a local food truck event at Heritage Park every Tuesday night, in which several food trucks come from all over to serve to happy paying customers. Not only is it an interesting way to taste new, homemade, and often unique foods, but it is a simpler way that chefs and entrepreneurs are getting their businesses off the ground without the startup costs of a brick-and mortar-restaurant.

Yvonne

This is how our chef of the month, Yvonne Anderson-Thomas, got her start with Brown Shuga Soul Food. She started out selling baked goods at food festivals in Idaho and quickly moved on to operating a few food trucks selling her homemade Southern cuisine, complete with a flourishing catering business. This career move has proven to be a great decision on her part. Another great example of this success is Press Gourmet Sandwiches, which started out as a food truck, got featured on the Food Network, and now has a restaurant located in Fort Lauderdale, FL. This writer recommends “The Daily,” a sandwich featuring grilled chicken, brie, tomato, spinach, Applewood bacon, and apricot jam. Delicious!

If you are a chef or entrepreneur looking to break into this kind of business, Chef Uniforms is a great way to start browsing for professional chef coats and uniforms. Getting the right look, fit, and style is important. You can see for yourself what Yvonne Anderson-Thomas recommends to bring your chef attire to the next level.

Here are some tips and thoughts from Chef Yvonne herself if you are looking to start your own food truck:

  1. Everyone is not always happy with your success. Believe in Your dream.
  2. It’s hard to operate a truck year-round in a city that gets so cold during the winter that your water tank freezes up!
  3. Join a food truck association or start one. There is power in numbers.
  4. Make sure you buy a truck that fits your menu as far as the equipment you need.
  5. Give away free food in exchange for publicity every once in a while.
  6. It is more work than you can possibly imagine! This is not a job for lazy people, or people who want to retire or think it’s a get rich quick idea. It takes work and perseverance.
  7. Pay for quality equipment and marketing materials.

Good luck!

Chef Yvonne’s Path to Cooking

Chef Yvonne

Yvonne Anderson-Thomas, our Chef of the Month for March 2016, found both a solace and an unexpected, life-changing solution in cooking. She was willing to reveal her amazing story with us, so that we could share it with all of our readers. Once she had divorced her husband of twenty years, she was uncertain of her next steps. She had gone to school for nursing, but never finished her degree. Instead, drawing from her previous experience managing a bakery, she threw on her chef coat and started selling her baked goods at food festivals. Once she realized this wasn’t getting her quite far enough, she resorted to an old family recipe instead – smoked turkey legs. After some initial success and a very generous loan from a friend, Yvonne started her own food truck and dubbed it Brown Shuga. Suddenly she became very busy tending to three events a day, she enlisted several friends, seasonal employees, and volunteers to help get her business off the ground.

But running a food truck is expensive. It’s not just the ingredients and the cooking she’d have to worry about, but the licensing, any extra fees, prep tables, freezer, cookers, utensils, various other equipment, and managing the truck itself. Fortunately, Yvonne discovered a woman’s shelter that would allow her to park in its lot. She repaid this act of generosity in food and donated tips.

Soon enough, Brown Shuga grew to include many recipes in the soul-food and Southern comfort tradition. Yvonne added another food truck to help keep up with the demand for her cooking. There were a few setbacks along the way – including the truck’s burst pipes during the winter months – but Yvonne persevered. She fondly recalls her proudest moment during this time: “Finally, when I said, ‘Brown Shuga Soul Food,’ people knew the name, and it made me feel so good.” Now, five years later, she has received numerous accolades and awards, including one for Best Food Truck, acknowledged by the Idaho Statesman.

In retrospect, Yvonne admits her professional trajectory has been quite surprising. She never imagined she’d been running her own food trucks. However, back when she was married, she often found herself cooking for functions on the military bases her husband was stationed at. She recalls how she experimented and experimented until she arrived at the perfect recipes for her signature cornbread and ribs. In the end, these years relocating from base to base was a true test to her and her resourcefulness. “I feel like I have succeeded in letting people know who I am,” Yvonne concludes.

Thank you, Yvonne, for sharing this story with us! It is certainly inspiring, and we hope our readers will feel the same!

CHEF YVONNE ANDERSON-THOMAS SMOKED CHICKEN LEGS RECIPE

smoked chicken

Ingredients

  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • Kosher salt
  • Pepper
  • 6 chicken legs
  • ¼ c. apple cider vinegar
  • ¼ c. water
  • ¼ c. brown sugar
  • 2 tbsp. ketchup
  • 1 tsp. molasses
  • 1 tsp. liquid smoke
  • 1 clove garlic
  • 3 c. wood chips

Method

  1. In a small bowl, combine the garlic powder, paprika, 2 tsp salt, and 1 tsp pepper. Rub the spices all over the chicken and refrigerate for at least 1 hour or up to a day.
  2. Place the wood chips in the smoker (according to manufacturer’s instructions) and heat to 225 Place the chicken on the racks (bone-side down) and cook, turning halfway through, until the internal temperature is 165F, 2-3 hours.
  3. If you do not have a smoker: Remove the grill grates from one side of a gas grill and heat over medium-high heat. Tear 4 pieces of heavy-duty foil. Divide the chips between two pieces of foil, then sandwich with the other pieces. Fold over all of the edges to seal. Use a fork to poke holes in the top piece of foil. Place one foil package directly on the burner and let cook until the package begins to smoke, about 5 minutes. Let smoke for 5 minutes, then reduce heat to medium-low (the package should still be smoking).
  4. Place the chicken on the other side of the grill opposite the foil package, bone-side down (the chicken should be on the grill grates over the burners not in use). Cover the grill and cook, turning the chicken halfway through, until the internal temperature reaches 165F, 2-3 hours (if your grill has a temperature gauge, try to maintain 225-235F with the burners not directly under the chicken). If the foil packet stops smoking, replace with the second one, increasing the heat to get it smoking and reducing heat after it has started to smoke.
  5. Meanwhile, in a medium saucepan, combine the vinegar, water, sugar, ketchup, molasses, liquid smoke, and garlic. Bring to a boil, then reduce heat and simmer until slightly thickened, 15-20 minutes. Brush over the cooked chicken. Or, if desired, before serving, increase grill to medium-high and grill the chicken, turning and basting with the sauce, until the skin is beginning to char, about 5 minutes.
  6. Enjoy!

Chef Yvonne

Chef Yvonne also sent us a picture of herself in her new chef coat from ChefUniforms.com. Thank you and congratulations again, Chef!

Yvonne2

March 2016 Chef of the Month – Yvonne Anderson-Thomas

 Yvonne

  1. Where did you grow up?

I was born in New Brunswick, NJ, but I moved to Maryland after my grandmother passed away in 3rd grade. During my first year of college, I moved to Florida and lived there for 9 years. Once I got married, I moved with my husband to wherever the military stationed him. I was in Iceland for 2 years, followed by Germany for 4 years, and now I’m based in Idaho.

  1. Where do you work?

I do corporate events and catering in Idaho. I also drive a food truck called “Brown Shuga Soul Food” and teach culinary skills at a high school. During the holidays, I help out at the Boise Rescue Mission.

  1. What is your favorite kitchen tool in creating your masterpieces/dishes?

Knives and mandolines. With a mandoline, you can make nice, uniform slices of carrots, tomatoes, potatoes, etc. Having good knives and tools makes you way more effective in the kitchen. You have less accidents with sharp knives because you aren’t trying so hard to make the cut.

  1. What is your sharpest sense out of all the 5 senses?

Sense of taste – not everyone tastes their food as they cook, but they should. Sense of touch as well. I have what I call “hot hands” – I can pick things up that other people can’t.

  1. What advice would you offer aspiring chefs?

Lighten up. You will make mistakes, so don’t beat yourself up about it. Your training will always get you out of a pinch, so remember your training.

  1. What is one culinary tip every chef should know and perfect?

Knife skills – know what knife to use for what job. Also, know how to make your “mother sauces”: your Consommé, Brown Sauce, and White Sauce.

  1. What does good food mean to you?

Food that doesn’t have to be expensive. Plain, down-home, country cooking!

  1. What trends do you see emerging in the near future?

Locally grown foods are big. A lot more microgreens are being used. Breweries and wineries are popping up everywhere. Sous-vide is becoming popular – the method of sealing your food in an airtight plastic bag and placing it in a water bath to cook.

  1. What features are important to you when selecting a Chef Coat (any particular fabric, style, sleeve length, pockets)?

I like the poly/cotton blend, as well as mesh vents under the arms or on the back. I always wear long sleeves to protect my arms, and I have to have a pocket on the front of the coat.

  1. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc.?

Long sleeve chef coat, cargo pants, baseball cap, and tennis shoes. I always color-coordinate my shoes and hat.

  1. Favorite ingredient to work with?

Grits. I am a Southern girl at heart – I grew up eating grits with all my meals. I’m trying to get people in Idaho to embrace grits!

  1. Favorite city to dine out in?

Portland, OR – this is where food trucks started. Great restaurants there. I have to go to Voodoo Donuts every time before I leave.

  1. Best dish you have ever made?

Shrimp and grits, with collard greens.

  1. Place you eat most often on your days off?

I don’t dine out much. I cook a lot at home. I tend to be very critical of other peoples’ food. My favorite restaurant is Tucanos Brazilian Grill.

  1. Person you would most like to cook for?

President Obama, Bobby Flay, and Giada De Laurentiis.

  1. What made you decide to become a chef?

I’ve always had a passion for cooking. I started out baking custom cakes for military balls and decided to open my own bakery when I outgrew my kitchen. At first I just walked around with a basket of muffins, going to stores and seeing if my muffins would sell before opening my own restaurant. This was what I called a “muffin run”. I finally started my food truck in 2011 and love it. My favorite thing is seeing peoples’ reactions after taking their first bite.

  1. What is new on your DVR?

I don’t have a DVR, but I watch a lot of Netflix. I love The Great Food Truck Race, The Great British Bake Off, as well as Scandal, How to Get Away with Murder, The Voice, and American Idol.

 

Stay Tuned for more from Yvonne, including recipes and tips! Congratulations to our Chef of the Month!

 

 

Chef Jacoby Ponder’s Pan-Seared Pork Loin Recipe

Pan Seared Pork Loin Topped w Mushroom Gravy Recipe

Slip into those chef coats again! This one sounds delicious!

Ingredients:

  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 (8-ounce) package sliced baby bella mushrooms
  • 1/3 cup chopped shallots (about 4)
  • 2 teaspoons cornstarch
  • 1 cup beef stock (such as Swanson)
  • 1 tablespoon dry sherry

Directions:

  1. Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.
  2. Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
  3. While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock and sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minute or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.

Enjoy!

 

Chef Jacoby Ponder’s Georgia Style Gumbo with Seared Blackened Red Snapper Recipe

Chef Ponder’s Georgia Style Gumbo With Seared Blacken Red Snapper Recipe.jpg

Put on your chef coats, you’re going to want to try this one!

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup oil/fat
  • 1 cup coarsely chopped celery
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 3 quarts water
  • 6 cubes chicken bouillon
  • salt to taste
  • 2 tablespoons hot pepper sauce (such as Tabasco(R)), or to taste
  • 1/2 teaspoon Cajun seasoning, (Old Bay) or to taste
  • 4 bay leaves
  • 1/2 teaspoon dried thyme leaves
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato sauce
  • 2 teaspoons gumbo file powder
  • 2 tablespoons bacon drippings
  • 2 (10 ounce) packages frozen cut okra, thawed
  • 1 pound lump crawfish meat
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons gumbo file powder

Directions

  1. Make a roux by whisking the flour and 3/4 cup Oil/Fat together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  3. Bring the water and chicken bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crawfish, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Enjoy!

Jacoby Ponder - Chefuniforms.com February Chef of the Month_2016

February 2016 Chef of the Month – Jacoby Ponder, CC CPC

Jacoby Ponder - Chefuniforms.com February Chef of the Month_2016

After serving ten years in the U.S. Navy as a Personal and Private Chef, Chef Jacoby Ponder established FireSyde Chef & Co. in 2010. Ponder created FireSyde Chef to provide quality personal and private chef services to Hampton Roads, Virginia. He has received his extensive culinary arts and business management training at The Culinary Arts Institute of Virginia and ECPI University – graduating with both an Associates and Bachelors as a Private & Personal Chef.

With over a decade of experience in culinary arts, hospitality and business management, Ponder has acquired culinary skills to work in upscale environments. Ponder provides five-star meals for Admirals, foreign dignitaries, senior government executives, movie stars and celebrities alike. He has prepared dishes for names such as President George H. W. Bush, Bruce Willis, Vivica A. Fox, as well as reality television personalities on TLC’s “The SisterHood.” Ponder was a finalist on the Food Network hit show “Chopped”, where he placed as runner-up in the grueling Military Salute episode (Season 15, Episode 8) and now an uncontested win in September 2015 on Food Network’s latest and toughest hit series “CUTTHROAT KITCHEN.”

He is also very involved in his community and has been apart of the Virginia Beach Farmers Market (Featured Chef for Healthy Cooking and Wellness), Norfolk Public Schools (Chefs Move to School), Eat Fresh Buy Local (Featured Chef to Promote Buy Local Initiatives) and VA Extension Association of Family and Consumer Sciences (Cooking Matters).

Congratulations Chef Ponder on being our Chef of the Month for February!

 

Birthplace: Monroe, Ga.

Where do you work and where are you based?

I work for myself (Private and Personal Chef) for the Hampton Roads Area of Va.

I am also the owner of Norfolk Kitchen Lab in Norfolk Va. that just opened. Nestled in the heart of the River View Community ( Norfolk), the Norfolk Kitchen Lab is your new place to experience food excellence and Chefs at their absolute best. With 3 engagement platforms, all culinary enthusiasts can live out their kitchen aspirations in the following ways:
– By renting a standard fully equipped kitchen for food prep,
– By becoming a student of private cooking classes and learning the finer points in regards to nutrition and healthy eating, and
– By attending a monthly 7 course “Chefs round table”  meal to enjoy a display of unmatched skills of the Chefs & Staff.
With several ways to interact and entertain (not to mention the sole use of fresh produce grown in 4 neighboring greenhouses), the Norfolk Kitchen Lab stands to be the newest and most prolific addition to the downtown area.

What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite Kitchen tool is my knife! I love creating dishes from fresh and local grown ingredients.

What is your sharpest sense out of all the 5 senses?

My sense of smell!

What advice would you offer for aspiring chefs?

Don’t be afraid to take chances, and be adaptable to change.

What is one culinary tip every chef should know and perfect?

Be forever humble and also be a student of the Craft.

What does good food mean to you?

Good food to me means a dish that is well thought out and smells good! Also taste even better, to make one reminisce.

What trends do you see emerging in the near future?

Most certainly a trend is a marriage of fresh locally grown ingredients, I see the industry moving to an “Eat Fresh Buy Local” theme.

What features are important to you when selecting a Chef Coat? (Particular fabric, style, sleeve length, pockets)

Features like button styles, and fabric type like light fabrics that are flexible. Something that is urban and looks fashionable.

What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc.?

My go-to-outfit that I prefer would definitely be tees, pants and hats. I prefer Chef Jackets whenever I’m in a management capacity.

Favorite ingredient to work with?

My favorite ingredient(s) to work with are fresh herbs and spices. I feel that they dictate the flavor profile of the dish which is very important.

Favorite City to eat out in?

My favorite city to eat out in would have to be between San Francisco or San Diego, anywhere in the bay area!

Best Dish you have ever made?

The best dish I have ever made would have to be my famous Herb Crusted Salmon.

Place you eat most often on your days off?

I love to eat at this one place in Norfolk Va. – Todd Jurich Bistro…… They have the best truffle fries ever!

Person you would most like to cook for?

I would love to cook for …..Umm…I don’t know. I’ve already cooked for the President so, I’ll have to think more on this question….

What is new on your DVR?

The latest episode of Food Network show Chopped!

Knife Skills 101 with Chef Ace Champion

Ace Champion - Chefuniforms.com January Chef of the Month_2016

 

There are so many different knives.

Ever wondered if you are using the right knife? Are you aware of the purpose of each knife?

Below is a great summary explaining each knife and their use.

different-knives-and-their-uses_types

Different Knives and their Uses courtesy zbsharpening.com

Chef Champion’s Knife Skills 101

Chef Ace Champion shares some great lessons and techniques on how to use several knives such as Bread, Carving and Vegetable.

He even shows how to cut an onion, a few celery sticks and garlic cloves blindfolded! Very impressive! Check them out…

Knife Skills on Good Day Wisconsin Fox 11:

 

Blind Folded Knife Demonstration:

 

Knife Skills 101 Class at Cookscorner.com

 

What are your challenges when you use any knife?

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