Archive | May, 2012
Chef David Wilson

Interview with Chef David Wilson

by on May 31, 2012 in Chef of the Month, Chef Uniforms, Contests, Interview with a Chef

Chef David Wilson was our runner-up in the 2012 ChefUniforms.com NRA Contest, and is also May’s Chef of the Month! With 568 votes, David came within just 3 votes of our winner, and for that reason, along with his winning attitude, he is deserving of such a title! David was kind enough to answer a few questions for us, and provide our loyal readers with a little insight into the mind of a chef. Bon Appétit!

1. How did you go about getting all of your votes? What did you do that helped the most (Facebook, Emails, etc)?

A great friend, a deaf chef, just recently won the Eater.com “Hottest Chef in America” contest. I had done a lot of promotion to help him win. He returned the favor and had a big chunk of the deaf community show their support. Facebook was used voraciously to illicit votes… We came in like 6 or 7 votes behind the winner, Jessica. Glad she won it; I think it will benefit her career tremendously.

2. Did you use your ChefUniforms.com gift certificate yet? If so, what did you buy? If not, what do you plan on purchasing with it?

Yes, bought some new work pants. The grunge cargo pants. Tons of compliments on them so far. Good job!

3. Why did you want to become a chef?

Because of the bad boy image and the groupies… Oh, and the wonderful laid-back work schedule…

4. What fabric and style of uniform do you enjoy wearing most?

White coat, cloth buttons. Solid color cargo pants. Black bistro apron. Dansko clogs. Any fabric that doesn’t chafe…

5. Do you enjoy dining out in your free time?

Of course, do you think I wanna cook after 14 hours in the kitchen? Wait, free time?

6. Do you see any changes in food trends?

Change happens on a continual basis. Can I predict what the new trend will be? Heck no. I just want to see more robots. See below.

7. What are your future plans for your business?

Hire a mutant culinary ninja robot army to help me in my quest for world domination. Or work my fingers to the bone for the next 20 years and retire on some measly crappy retirement fund… I like the robots and world domination option better…

8. Is there any one thing you would have done differently in starting your culinary career?

Not one thing. I’ve seen and experienced some amazing things/people and learned a lot of life lessons in my culinary career and I’m one happy soul.

9. What advice would you give to someone who wants to go into culinary school?

Run as far away as possible! No, I jest. Focus on getting some real time experience by picking up hours at a catering company, country club or hotel. Even offer your services for free just so you can learn from working professionals and develop some hands on skills before you finish school. You will also realize in a working kitchen if this is the career choice for you. Professional kitchens are hot, stinky cesspools with all the dregs of society under one roof. You quickly wonder if tuition was well spent or not. Remember, you will see this kitchen more than you see your own house or apartment. Some of us, a rare breed, thrive on the working kitchen stress and environment. It quickly grows on you. Learn from professionals. Travel and experience different cuisines when you start out, you won’t have time later and learning different cuisines will benefit you tremendously later in your career.

 

Thank you to Chef David Wilson, and congratulations on being May’s Chef of the Month!

A Big Thank You to Our Nation’s Finest

by on May 28, 2012 in Chef Uniforms, Food Events, Holildays

ChefUniforms.com would like to wish all of our loyal readers and fans a happy Memorial Day today! Always on the last Monday in May, this holiday originated as a federal holiday to honor those who died while fighting in the Civil War. Later, it became a day to pay tribute to all of our fallen service men and women from the U.S. Armed Forces. Today, people use this long weekend to gather together with family and friends and to honor those who have died fighting for our country. We show our patriotism in many different ways, including fireworks displays, parades, and the good old fashioned BBQ.

As you may already know, May is National Barbecue Month, but what you may not know is that today is not only Memorial Day, it’s also National Hamburger Day! So, to honor our fallen American soldiers and to celebrate this great tradition, here are some patriotic dishes that are inspired by this great country of ours.

      

           

         

       

If you haven’t already, be sure to come by ChefUniforms.com and pick yourself up some patriotic-colored chef uniforms. You can wear a red or white chef coat with a blue shirt underneath, or choose your own style to show your USA pride!

Enjoy National Egg Month!

by on May 25, 2012 in Chef Uniforms, Food Events, Holildays, Recipes

May is National Egg Month, and we decided to use this opportunity to remind our loyal readers about the many benefits of eggs. Not only do eggs contain 13 essential vitamins and minerals (including vitamins A, B6, B12, D and E, as well as iron, calcium, phosphorous, potassium and more), they are also only about 75 calories. In addition, they are a very inexpensive source of protein, and can be prepared in many different ways. Since tomorrow is Saturday, I thought it might be nice to give you some ideas for tomorrow’s breakfast (egg-inspired, of course). Bon Appétit!

  1. Fried Eggs – there are many ways to fry an egg, here are a few options below:

- Sunny Side Up – only cook the egg on one side, the yolk and the white should still be a bit runny.

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- Over Easy – cook the egg on both sides lightly. The yolk should be a little runny, and the white shouldn’t be fully cooked through.

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- Over Medium – cook the egg on both sides. The yolk should be cooked but not completely solid and the white should be cooked all the way through.

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- Over Well – cook on both sides until the yolk is solid.

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- Over Hard – cook on both sides with the yolk broken until it is hard.

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- Overcooked – cook on both sides until the egg white and yolk are hard and starting to turn brown.

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2. Scrambled Eggs – mix the yolk and the whites (or just the whites if you want to be healthier about it) in the pan as it cooks, not allowing it to come together.

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3. Omelets – mix the yolk and the whites together before cooking, and let them solidify together when cooked. Add cheese, breakfast meats, veggies or whatever else you like with your eggs. Fold in half and enjoy!

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4. Hard-Boiled Eggs – boil an egg (still in its shell), until the yolk and white are solidified.

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5. Egg Salad – hard-boil some eggs, and then mash them up with some mayonnaise, celery, and spices to taste.

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These are just a few of the many different ways that eggs can be prepared, and I’m sure you’ll have a great breakfast ahead of you! If you cook your eggs a little differently, or if you have a recipe that you’d like to share, post it below and I’ll cook it! And don’t forget to throw on your chef coat before making your breakfast! Happy cooking!

National Waiters and Waitresses Day

by on May 21, 2012 in Chef Uniforms, Holildays

Today is National Waiters and Waitresses Day! If you don’t already know, today is a great day to show your appreciation for your waiters and waitresses, whether you work at a restaurant or are just a customer. If you do work at a restaurant, be a little nicer to your fellow employees today. Help them out if they are in need; make their day a little easier in some way.

If you are a customer at a restaurant today, the best thing you can do (aside from leaving a couple of extra dollars on the table before you leave) is to be nice and understanding toward the wait staff. If your meal comes out a little differently than how you ordered it, don’t yell at the waiter for getting it wrong (it may not have been their fault), simply tell them the issue and ask them nicely to correct it. A little kindness goes a long way in a restaurant environment, and being rude doesn’t solve anything.

So, take this day to appreciate your waiters and waitresses a little more than you normally would. Tip them a little higher today, be a little nicer. And above all, thank them for doing what they do so well with a smile on their face.

If you really want to go all out for your employees (or if you REALLY like your waiter or waitress), get them the gift of a new uniform from www.ChefUniforms.com! We’ve got uniform shirts, aprons, pants, and many more items to fulfill any restaurant uniform needs. Enjoy our low prices and start shopping today!

National Salad Month

by on May 18, 2012 in Chef Uniforms, Food Events, Holildays, Recipes

Did you know that May is National Salad Month? That doesn’t mean you should just go out and have one salad and call it a day (or month). It means we need to start thinking and eating healthier, and a great way to do that is by incorporating more salads into our diets. Now, everyone and their grandmother knows how to make a salad. But the question is, do you know how to do it right? Here are some tips for making a healthy, yet delicious salad that will be nutritionally balanced as well as satisfying.

  1. Start with the base of your salad. Many people will just go out and pick up a head of iceberg lettuce (I am guilty of this), but don’t realize that there are other options that are both healthier and tastier. Try switching it up and using romaine or even spinach, and toss in some arugula or radicchio for an extra burst of flavor. Of course, not every salad has to use lettuce (fruit salad, pasta salad, potato salad, egg salad, etc.), but we’re going the traditional route here.
  2. In order to make a satisfying meal, you’ll probably need some protein thrown in. You can try grilled chicken, tuna, hard boiled eggs, nuts, or even tofu to spruce up the meal. Whatever your preference, just be sure to use moderation (as this is supposed to be a healthy dish). Without a good source of protein, you’re just going to be hungry again in 30 minutes, which would defeat the purpose of eating healthier.
  3. Add some veggies for flavor and nutrients. While most people will go straight for the tomato, onion or cucumber, bell peppers, avocado, carrots and radishes offer an additional punch of flavor into the mix, and make for a healthier dish.
  4. Fruit can be a great addition to any salad, as long as you have your flavors complementing each other. Strawberries, apples, orange slices, kiwi, cranberries, raisins, pineapple, raspberries and many others can transform a salad from “Meh” to “Mmmm!” in seconds, and happen to be full of essential vitamins.
  5. My favorite part of any meal that I cannot live without is… you guessed it, cheese! Depending on the flavor you’re trying to go for, there are many different types of cheese to add to a salad. But don’t go overboard – remember you’re trying to be healthy, after all! You can try feta, parmesan, goat, blue, gorgonzola, and so many more delicious cheeses that make my mouth water just thinking about them!
  6. Finally, the pièce de résistance, the thing no salad can be complete without: a good (low-fat) dressing. One approach is to simply go to the store and pick up your favorite salad dressing and be done with it. But, if you want to go all the way, you can make your own using some of the ingredients that you already have in your fridge. A good place to start is to use a vinaigrette and flavor it with fruit juices, and add some herbs for some extra zest. There are many different ways to make your own dressing (I’ve seen, olive oil, basil, garlic, balsamic vinegar, salt and pepper, and many more ingredients used to make the perfect dressing for your taste), so play around with different ingredients until you have the consistency and taste you want.

Who knew salads could be so delicious when made the right way? We encourage you to try this out this month, and make a salad differently than you’re used to. Use some ingredients that you wouldn’t think would go well together. Experiment and come up with a new recipe for a great salad. And don’t forget to wear your chef coat while you’re cooking! Bon Appétit!

Happy National Chocolate Chip Day!

by on May 15, 2012 in Chef Uniforms, Food Events, Holildays, Recipes

Today is one of the tastier bizarre holidays… it’s National Chocolate Chip Day! Today, we cook or eat (or both!) something with chocolate chips in it – stinks, doesn’t it? Whether you prefer chocolate chips on your pancakes, muffins, brownies, cookies or ice cream, or even if you just like eating a handful of the morsels by themselves, today is the day to pig out! Personally, I love to eat spoonfuls of chocolate chip cookie dough… what could be better?

What’s your favorite chocolate chip- inspired dish? Leave a comment or recipe below, and we’ll cook it!

And remember: if you get too much chocolate on your chef uniform while cooking today, you can always swing by www.ChefUniforms.com and pick yourself up a new pair of chef pants!

Happy Mother’s Day!

by on May 13, 2012 in Chef Uniforms, Food Events, Holildays

Happy Mother’s Day to our friends and loyal readers!  As we know, today is the official day that mom gets to kick her feet up and feel appreciated (even though she should feel that way every day).  But, do you know how the holiday actually originated?

West Virginia became the first state to officially recognize Mother’s Day in 1912, thanks to the persistant petitioning done by Anna Jarvis, who led a state-wide women’s group.  President Woodrow Wilson then approved it for national observance in 1914, designating its celebration on the second Sunday in May.  In the 1920’s and 30’s the holiday started gaining momentum and was most popularized by florists pushing white carnations as the best way to honor that special lady in our lives. Anna Jarvis was furious at the commercialization of Mother’s Day, and though she had petitioned for it to become a holiday in the first place, she spent the rest of her life petitioning and protesting against the growing commercialization of the holiday.

 Tell us!  How do you honor your mom on Mother’s Day?  Do you cook her favorite meal, or make her breakfast in bed? Did you buy her a new Chef Coat with her name embroidered on it? Comment below with some ideas!

Enjoy! National Barbecue Month

by on May 7, 2012 in Chef Uniforms, Food Events, Holildays, Recipes

With summer coming just around the corner, and before it gets too hot out, May is the perfect time to have a barbecue… which is probably why May is National Barbecue Month! According to a study conducted by the HPBA (Health, Patio and Barbecue Association) last year, most Americans (over 80%) claim that cooking outdoors is easier in many ways than cooking indoors, and that it is an easy way to save money, rather than going out to eat (they also get to show off their new chef coats to their friends and family). About a third of all of the adults polled associate a good old-fashioned BBQ with family tradition, and say that it is a great way to spend quality time with friends and family.

In terms of the food itself, here are a few fun stats about barbecuing that just might help our chef fans create the perfect Barbecue Month menu!

- 65% of Americans like to marinate, season or pour sauce over their meat while grilling.

- 42% of men (and only 31% of women) like to spice up their grilled meat with steak sauce or hot sauce.

- 66% of consumers prefer ketchup on their burgers to mustard, and the same percentage want cheese.

More and more people are grilling these days, for all of the reasons above and more. For great recipes, tips and tricks, as well as some Barbecue inspiration, visit www.HPBA.org. If you’ve got any BBQ tips, leave a comment below and share with us!

Happy Cinco De Mayo!

by on May 5, 2012 in Chef Uniforms, Food Events, Holildays, Recipes

¡Buenos días, amigos! Today is Cinco de Mayo, the day in which people of the United States and Mexico come together to celebrate Mexican heritage and pride. Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day (that day is actually September 16th). Today is actually the commemoration of the Mexican army’s victory over French forces at the Battle of Puebla on May 5th, 1862. This represented a great victory, symbolizing unity and pride, and further bolstering the Mexican resistance against the French.

Today, we celebrate the holiday by holding events, which include cultural food, music and dancing, as well as education. But, everyone has their own little traditions… for example, one sky-diving club in Canada holds a Cinco de Mayo skydiving event, many people around the world make the switch (if it is not already your number 1 choice) to Mexican beer for the day, and in the Cayman Islands, there is even an annual Cinco de Mayo air guitar competition!

Many people cook Mexican inspired dishes in order to celebrate Cinco de Mayo. In fact, some sites like this one offer some great recipes, such as Nacho Cupcakes!

If you’re working today in your chef uniforms, perhaps you may want to try a combination of green, white or red chef coats and pants to look like the Mexican flag!

What’s your tradition? How do you celebrate this fun-filled holiday? Leave a comment below!

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