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Chef Will’s Jerk Chicken Platter Recipe

Jerk Chicken plantainsChef Will’s featured recipe is perfect for a family meal full of flavor and zest! Our May Chef of the Month’s recipe will test your skills and taste buds with his New Orleans inspired Jerk Chicken Platter and add some Creole spice into your kitchen.

Ingredients:

1 Whole chicken, broken down

1-1 ½ Cups marinade

1 Onion, diced

1 Thumb ginger, minced

7 Garlic cloves, minced, divided

Vegetable oil, as needed

1 ½ tsp Salt

1 ½ tsp Pepper

1 ½ tsp Allspice

1 ½ tsp Cloves

1 ½ tsp White pepper

1 Cup Long grain rice

1 Cup Black beans

1/3 cup Chopped scallions

1 cup Chicken stock

1 cup Coconut milk

3 Habanero peppers, divided

1 Plantain

Brown sugar, nutmeg, cinnamon – for dusting

1 Mango, diced

4 Sprigs of cilantro

1 Lime

½ tsp Cumin

Jerk Chicken Directions:

1. Season and marinade chicken pieces in Chef Will Staten’s Jerk Marinade, or use a pre-made spice rub and sauce (fresher is better for best results and flavors). Marinade overnight for best results.

2. Grill chicken until slightly charred, then finish in oven, or put chicken in roasting pan, and bake at 375 for 1 to 1 1/2 hrs, until juices run clear. Turn over twice during cooking process. When juices run clear, turn on broiler and char skin (about 5-7mins).

3. While chicken cooks, prepare rice & peas, Mango-Habanero salsa & fried plantains.

Rice & Peas Directions:

1. Saute 1 diced onion, 1 thumb of minced ginger & 5 minced garlic cloves in vegetable oil. Season with 1 1/2 tsp each salt, pepper, allspice, cloves, and white pepper.

2. Add 1 cup long grain rice and toast. Add 1 cup black beans and stir to mix.

3. Add 1/3 cup chopped scallions, then add 1 cup chicken stock & 1 cup coconut milk and bring to a boil.

4. Add 1 pierced Habanero to the pot and drop heat to low. Cover and cook for 15-18 minutes until rice is done.

5. Fluff and season more if needed.

Fried Plantains Directions:

1. Slice plantain(s) lengthwise and deep fry for 3 minutess until crispy and done.

2. Drain on paper towel and dust with brown sugar, nutmeg & cinnamon as desired.

Mango Habanero Salsa Directions:

1. Dice 1 mango, 2 Habaneros, 4 cilantro sprigs, 2 minced garlic, the juice & zest of 1 lime, and 1/2 tsp each cumin, salt & pepper.

2. Plate and garnish with sliced jalapenos (YES, it’s supposed to have a kick!)

Enjoy!

Connect with Our May Chef of the Month:

Shop His Look! 

Website: https://www.ragincajuncookin.com/

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

 

May 2018 Chef of the Month Will Staten

Meet Chef Will Staten, we’re happy to

Will_Coat_Grill
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 introduce him as our May 2018 Chef of the Month! Chef Staten is the founder and head chef of Ragin’ Cajun Cookin’, Dubs’ Rubs Spice Line and Dubs’ Po’ Boy Shop. You can find him in Las Vegas cooking or working on special projects. Read below to find out more about Chef Will Staten!

 1. Where were you born? 

I was born in Maine, but due to my parents both being in the military, we traveled the United States and the world living in various cities, states and countries.

 2. Where do you work and where are you based? 

I own and operate Ragin’ Cajun Cookin’, which is a private chef, catering & restaurant consulting business. We are currently finishing up the outfitting of a food truck as well as creating a restaurant/service industry hospitality group to go along with a site location for 2 cafes and grab-n-go’s.

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

My favorite kitchen tool for creating dishes has got to be my spoons from Chef Spoons. They allow me to precisely place each ingredient where needed, plus they give me the ability to mix perfectly and taste test as I cook.

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

My sharpest sense would probably have to be my ears and nose (yes 2). My reasoning is because you should be able to actually hear when food is done, as well as smell when something is good or bad. I know when fried chicken is done by the sound it makes (or stops making), much like I know when gumbo is finished or ruined, by the smell it gives off.

 5. What advice would you offer for aspiring chefs?

The advice I’d give young chefs would be the advice that was given to me as a teenager and throughout college while earning my degrees. Enjoy it to the fullest and learn as much as you can. When you feel you know everything about the business, it’s time for you to walk away because you no longer can offer anyone anything due to being closed-minded.

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

With my expertise being in the Cajun-Creole realm, I would personally have to say every chef should know how to make a roux. Not just one type, but multiple types since they cover many different dishes and cuisines.

 7. What does good food mean to you?

Good food means that people are smiling, their mouths are full, and their bellies are content. Good food is the feeling of always wanting more, yet knowing when to stop as to not get tired of the cuisine or style of cooking.

 8. What features are important to you when selecting your chef outfit? 

The features I look for most when selecting my chef outfits are those that represent my personality, my character, my interests and my culinary view. I like contrasting colors because it represents my understanding of the Yin-Yang concept, the give and take of the culinary world and life.

 9. Favorite ingredient to work with? 

My favorite ingredient to work with has got to be garlic. There’s so many ways to incorporate it and have different effects on the dish and the palate. From fried garlic and black garlic, to garlic paste and garlic infused oils, the possibilities are endless.

 10. Favorite City to dine out in? 

From living in many places and doing business and vacations across the globe, I’ve got to say that my hometown of Las Vegas is my favorite dine-out city. I have friends in many restaurants and because we are now the “Culinary Capital of the World”, how could I NOT pick Vegas?!

 11. Best Dish you have ever made? 

Judging by my belief, my daughter’s, my wife’s, friends or clients, there is a different answer for each. In my personal opinion, I would have to say my Jambalaya. It’s what everyone knows me for in every city I travel to.

 12. What you like to eat most often on your days off? 

On my days off I think I’m like every other chef. I like to eat steak, bacon cheeseburgers and tacos. Simple stuff that takes no time and little cleanup (if done right).

 13. Person you would most like to cook for? 

I’ve cooked for many world renowned chefs in the past, but I would say I would love to cook for Paul Prudhomme and Justin Wilson (if they were still alive) or Leah Chase, as they represent the style of cooking that I have adopted through years of tradition, learning and experiences.

 14. What made you decide to become a chef?

I actually stumbled on to becoming a chef because of the redundant and crappy meals my parents would always make. I got my first job at 15 years old and started experimenting with the ingredients we had at the restaurant where I worked. Because the choice was mine to create something new or stick with the regular menu items, I never got bored of what I got to eat. Being creative lead me to many different careers within culinary and even the martial arts world, which in turn was a mirror image of culinary.

Connect with Our May Chef of the Month:

Website: https://www.ragincajuncookin.com/

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

Chef Patty’s Nutella Churros

Nutella Churros_croppedWhat could be better than fried dough covered in sugar? Fried dough stuffed with Nutella! Chef Patty Francis of Luna Sweets has shared her mouth-watering Nutella Churro recipe with us to try for ourselves. Don’t waste any time- get cooking!

Nutella Churros

 Ingredients:

1 C water

1/2 C unsalted butter

1/4 tsp salt

1 C all-purpose flour

3 large eggs (beaten)

canola oil (for frying)

1/4 sugar

Directions:

1. Boil water, salt and butter over high heat in a saucepan.

2. Stir in flour using a wooden spoon. Lower heat to low and stir until a ball of dough is formed (about 1 minute).

3. Remove from heat, keep stirring and add eggs gradually to mixture.

4. Insert dough in a piping bag and pipe dough with a big tip.

5. Fry in Med-High heat oil (once the oil reaches 360 degrees F).

6. Sprinkle hot churros with sugar.

7. Fill the inside by piping Nutella once the churros have cooled.

Dig in and enjoy!

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Website: http://www.lunasweets.com

Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

Youtube: Luna Sweets

Chef Simone’s Very Berry Strawberry Cake

There’s no problem a cake can’t solve! Summer is well on its way, and you can get a head-start on recipes with a Summer twist with Chef Simone’s Very Berry Strawberry Cake. Simone Bridges - Very Berry Strawberry CakeTry out her recipe below!

Very Berry Strawberry Cake

Ingredients:

2 cups granulated Pure Cane sugar

1 cup softened room temperature butter

1 (3 ounce) dry strawberry Jell-O

4 eggs (room temperature)

2 ½ teaspoons baking powder

1 ½ cup sifted Gold Medal all-purpose flour

1 cup milk (room temperature)

½ cup fresh, sweet strawberry puree

1 tablespoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Lightly grease and flour two 9 inch cake pans.

3. Using a bowl, mix together the sugar, butter, and dry strawberry Jell-O until it’s light and fluffy.

4. Add in eggs, one at a time and mix it well after each one.

5. Using another bowl, mix the flour and baking powder together.

6. Add the flour and baking soda mix into the batter while alternating with the milk. Then, blend in the vanilla extract and sweet strawberry puree.

7. Divide the batter evenly when pouring it in the two cake pans.

8. Bake for about 30 minutes in the preheated oven.

9. Keep the cakes in their pans and allow them to cool, over a wire rack for at least 10 minutes, before tapping out to cool completely.

10. Add desired frosting, fresh strawberries, and ENJOY!

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Website: www.goddessfoodfactory.com

Instagram: @goddessfoodjax

Facebook: Goddess Food Factory

Twitter: @goddessfoodjax

Youtube: Goddess Food Factory

 

Chef Simone’s Chocolate Chip and M&M Cookie Recipe

Simone Bridges - Chocolate chip and M&M cookies

Nothing soothes the soul better than a great chocolate chip cookie. Chef Simone has made the chocolate chip cookie ever more decadent by adding an all-time favorite candy, M&Ms! This recipe is perfect for a summertime party or to bring to a group event. Check out her recipe below and try it for yourself!

Chocolate Chip and M&M Cookies

Ingredients:

1 cup (2 sticks) of unsalted softened butter

¾ cup of brown sugar

¾ cup of granulated sugar

2 eggs

1 teaspoon of vanilla extract

2 ¼ cup of all-purpose flour

1 teaspoon of baking soda

¾ teaspoon of salt

1 ¼ cup of M&M chocolate candies

1 cup Nestle milk chocolate morsels

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large bowl, cream the softened butter, granulated sugar, and the brown sugar together until it’s light and fluffy.

3. Beat in the two eggs and the vanilla extract.

4. In a separate medium bowl, combine the flour, baking soda and salt. Then, blend the dry mixture into the creamed mixture.

5. Stir in M&M’s and chocolate morsels.

6. Using an ice cream scoop or a tablespoonful, scoop the cookie dough onto an ungreased cookie sheet or parchment paper on a pan. Place the cookie dough 3 inches apart .

7. Bake the cookies for about 10 to 12 minutes or until edges are golden brown. Let the cookies sit on a cookie sheet for about 2 minutes. Remove the cookies to wire racks, until it cools completely. Dig in & enjoy!

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Website: www.goddessfoodfactory.com

Instagram: @goddessfoodjax

Facebook: Goddess Food Factory

Twitter: @goddessfoodjax

Youtube: Goddess Food Factory

Chef Simone’s Malva Pudding Cake Recipe

Our April Chef of the Month has shared some of her signature recipes with us! Chef Simone’s Malva Pudding Cake is full of rich flavor and is a great treat to satisfy your sweet tooth! Read below for her decadent recipe.

Simone Bridges - Malva Pudding

Malva Pudding Cake

Pudding Cake Ingredients:

2 large eggs

6 ½ oz. of granulated sugar

5 oz. of all-purpose flour

1 tbsp. of apricot jam or jelly

1 tsp. of baking soda

½ tsp. of salt

1 tbsp. of room temperature butter

1/3 cup of whole milk

1 tsp. of vinegar

Sauce Ingredients:

¾ cup of heavy cream

3-5 oz. of granulated sugar

3 ½ oz. of butter

2 tsp. of pure vanilla extract

1/3 cup of hot water

Directions:

1) Preheat the oven to 350 degrees F.

2) Smear oil around the inside of an oven pan.

3) Use an electric blender to whip together the eggs and sugar.

4) When the eggs and sugar are mixed altogether, add the apricot jam. Mix all the ingredients together.

5) Melt the butter.

6) Add the melted butter and vinegar to the mixture with the electric beater.

7) Using a separate mixing bowl, whisk together the baking soda, flour, and salt.

8) Add the mixed dry ingredients to the wet ingredients in the electric beater.

9) Add the milk to the electric beater.

10) Pour the mixture from the electric beater to the oven pan. Bake until the pudding is a nice brown color, and has risen to a good height (about thirty minutes).

11) Use a separate mixing bowl to make the sauce.  Mix the heavy whipping cream, butter, sugar, hot water, and vanilla extract together.

12) When pudding is cooked thoroughly, pour the sauce mixture over the pudding.

13) Let the Malva Pudding rest for five to ten minutes, before serving.

See more from Our April Chef of the Month:

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Website: www.goddessfoodfactory.com

Instagram: @goddessfoodjax

Facebook: Goddess Food Factory

Twitter: @goddessfoodjax

Youtube: Goddess Food Factory

 

April 2018 Junior Chef of the Month Chef Simone Bridges

We are excited to introduce Chef Simone Bridges as our April 2018 Junior Chef of the Month! Chef Simone is a 12-year-old from Jacksonville, Florida who demonstrates excitement, drive and passion in everything she does. At such a young age, Chef Simone has been able to grow her business as the Goddess Food Factory including cooking classes and a subscription box! Read more about our Junior Chef of the Month Chef Simone below!

 1. Where were you born? 

I was born in the beautiful, sunshine city of Jacksonville, Florida.

 2. What are 3 things most people don’t know about you? 

  • I am a very shy person, when it’s one on one if I don’t know you yet. When I am baking and I get to know you, I’m very energetic. Also, when I’m in front of a large audience I shine bright.
  • I love to play sports, especially basketball and track. My favorite sport is running track. I have a lot of energy in me and I always love to compete. I love the competition, the speed and the wind pushing against my face when running track. It puts me in a good mood.
  • I love to play with and teach kids, especially babies.

 3. What is your favorite kitchen tool in creating your dishes?

My favorite culinary tool is a wooden spoon. I use a spoon to mix up different recipes and to taste the food I’m cooking. I’m always using a spoon and it is very easy to carry around when traveling.

4. What advice would you offer for aspiring young chefs?

My advice would be to put your best foot forward every single time you are baking. I like to imagine baking for Michelle Obama, Oprah Winfrey, or Beyoncé. Make it the best you can every time, so it can be the best for the people you are baking for.

5. What made you want to begin the Goddess Food Factory?

I started the Goddess Food Factory because I wanted a way to connect with other girls like me and other people who like to bake. It is a great way to connect me with other children and a way for other kids to learn how to cook. A lot of grandmas like to cook, so the kids can be the grandma they might not have had or the mom/dad who can’t take time out of their busy day to sit down with their kids or know how to bake. With the Goddess Food Factory, I like to take simple steps to make it easy for them to learn.

6. What features are important to you when selecting your chef outfit? 

My chef coat must be pink – it’s my signature color, and it must have pockets on it for my chef tools or flyers and my card to hand out. Another thing I need is comfort – the texture must feel right and smooth.

7. Favorite ingredient to work with? 

Sugar – sugar makes everything taste right. It perfects everything, sugar is the key ingredient!

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

Every chef should know how to present their dish. Presentation is key. You want it to look and taste good. You do not want it to look all over the place and messy, it should be plated well. Some people taste with their eyes initially. If it doesn’t look good, they may not taste it at all.

9. Best Dish you have ever made? 

My best baked dessert would have to be my famous snicker brownies! The chocolate melts in your mouth with the caramel inside. The flavors are well combined and it has a crunchy nutty and silky chocolate sauce that makes you want to dance when you bite into it.

10. Who is the person you would most like to cook for? 

I would love to cook for a few people- Michelle Obama and Beyoncé. Michelle Obama is the first black woman in the white house and she teaches us how to keep our heads high. She is a great inspiration for all little girls. I admire her so much Beyoncé has been my favorite singer since I was 5 years old and she’s such a phenomenal woman. I would love to have a seat at the dinner table with the whole family. We would eat a great meal or desserts prepared by me and chat about her kids, her inspiration for her music, and I would ask about business advice because she’s a mogul.

11. Where do you see yourself in the next 5 years in your culinary career?

I see myself with a lot more products in my merchandise line and having my own baking show in which I cook and bake with other celebrity chefs. I want to travel all over the world to empower and inspire other young children. I want to have TV commercials, maybe even a reality show about my life and business, and to compete on Food Network. Additionally, I would love to be a judge for a kid’s baking championship to inspire other kids all over the nation.

Fun Facts!

Chef Simone has been on the cover of Inspire magazine, the Steve Harvey show, in the news, appeared on Trinity Baptist Network in Smile of a Child commercials.

She teaches kids in elementary school to help them get a better understanding of STEM-based learning through her ExSTREAM Baking program, in which she infuses baking and cooking with Science, Technology, Reading, Engineering, Arts, and Mathematics.

You can book our Junior Chef of the Month for motivational speaking, purchase products, desserts, and subscription boxes!

Connect with Our April Chef of the Month:

Website: www.goddessfoodfactory.com

Instagram: @goddessfoodjax

Facebook: Goddess Food Factory

Twitter: @goddessfoodjax

Youtube: Goddess Food Factory

 

 

Chef Patty’s Margarita Cupcakes

IMG_1688Cupcakes are always a delicious sweet treat! Chef Patty has spiced up the cupcake game with her Margarita Cupcakes recipe! If you are looking for something delicious and festive, look no further than her special Margarita Cupcakes!

Margarita Cupcakes

 Ingredients:

1 C sugar

1/2 C all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 stick unsalted butter (room temperature)

2 large eggs

1 1/2 limes (zest and juice)

2 TBSP good tequila

1/4 tsp vanilla extract

1/2 C buttermilk

Cream Cheese Frosting

1 stick unsalted butter

8oz block cream cheese (softened)

1TBSP heavy cream

3 C powdered sugar

Pinch of salt

1 tsp vanilla extract

Lime zest for garnish

Directions:

1. Pre-heat oven 325 degrees F. and line cupcake pan with 12 liners.

2. Whisk flour, baking powder and salt together.

3. Mix butter and sugar on medium-high until light and fluffy. Add eggs one at a time.

4. Add lime zest, lime juice, vanilla extract and tequila. Mix until combined. (Batter will curdle, it’s normal and you’re on the right track!)

5. Add dry ingredients on low speed alternating with buttermilk, starting and ending with flour. Mix the last addition by hand with a spatula.

6. Bake for 25 minutes until a toothpick shows only moist crumbs. Rotate your pan at the half way point.

7. Allow cupcakes to cool for 5-10 min. Remove and place on cooling rack. Brush the tops with 1-2 TBSP tequila.

8. Cool completely before frosting.

Cream Cheese Frosting Directions:

1. Cream butter until light and fluffy. Slowly add powdered sugar, salt and heavy cream. Blend well.

2. Add cream cheese and vanilla extract. Mix until frosting has reached desired consistency.

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Website: http://www.lunasweets.com

Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

Youtube: Luna Sweets

Chef Patty’s Tres Leches Recipe

tres leches cakeIf you are looking for the perfect Spring dessert, look no further than Chef Patty Francis’s Tres Leches recipe! This recipe is full of flavor and personality!

Tres Leches

Ingredients:

6 large eggs

1.5 C sugar

2 C all-purpose flour

1 TBSP baking powder

1/2 C whole milk

1 TBSP vanilla extract

For the milk Mixture

1 can evaporated milk (12oz)

1 can condensed milk (14oz)

12 oz whole milk

1 tsp vanilla

For the Meringue garnish

4 oz egg whites

1 C sugar

1/2 C water

maraschino cherries (optional)

Directions:

1. Pre-heat oven to 350°F.

2. Separate egg whites from egg yolks on separate bowls (you will use them both).

3. Place egg whites with 1/2 cup of sugar in electric mixer and beat on high speed until you reach soft peaks for the meringue. Place aside.

4. In a clean bowl, beat egg yolks and remaining sugar (1C) with electric mixer on medium speed (4) until the mixture turns light yellow and ribbons fold on itself.

5. Using a strainer, mix together dry ingredients, flour, and baking powder. Stir in dry mixture to the eggs, alternating with the milk. Starting with the flour and ending with the flour. Add vanilla extract and do not over mix.

6. Using a spatula, fold in the egg whites in 3 separate batches until the batter is uniform.

7. In a non-greased 9×11 pan, pour the batter and bake for 25-30 minutes or until a toothpick is inserted and comes out clean.

8. Once baked, poke holes in the cake with a skewer, knife or wooden spoon. Slowly pour the entire milk mixture over the cake. Cover with saran wrap or aluminum foil and refrigerate overnight.

9. Take the cake out of the refrigerator and frost with the meringue. You may garnish with maraschino cherries on top. Keep dessert refrigerated until ready to enjoy!

Milk Mixture Directions:

1. Pour all ingredients in a blender and mix well.

2. Place in sauce pan and warm the milk mixture on low until it is warm to the touch.

Meringue Directions:

1. Place water and sugar in a sauce pan and boil until it reaches 236°F (soft ball stage).

2. Using an electric mixer, whisk egg whites on high until soft peaks form.

3. Add sugar syrup slowly until all is poured in and continue whisking until the bowl is cool to the touch (this will take a few minutes)

Want to see more of our March Chef of the Month:

Shop her look!

Website: http://www.lunasweets.com

Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

Youtube: Luna Sweets

 

March 2018 Chef of the Month Patty Francis

We are excited to introduce Chef Patty Francis as our March 2018 Chef of the Month! Chef Patty has a passion for creativity. She loves to express her creative side through many avenues, and we are lucky that baking is one of them! Read more below about Chef Patty and her love of baking.

  1. Where were you born?

I was born in Santo Domingo, Dominican Republic. I moved to the States when I was 13 years old. I’ve lived in Lynn, MA practically my whole life as this has been my adopted home for over 20 years.

  1. Where do you work and where are you based?

I am the proud owner and cake artist of Luna Sweets in Lynn, MA.

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

My favorite kitchen tools are any that provide precision; measuring cups, spoons, scale, etc. I’m such a perfectionist and you need to be when you’re a baker, the wrong measurement can ruin a recipe in no time.

  1. What advice would you offer for aspiring chefs?

Believe in yourself. I still find myself doubting my skills and looking for approval sometimes. Confidence is the most important thing to have in the kitchen. It frees you up and lets you be the best you can be.

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

Know your temperatures. Whether it is food safety temperatures, sugar stages, etc. cooking temperatures are so important. They are the difference between a successful dish and a cooking/baking fail.

  1. What features are important to you when selecting your chef outfit?

A chef outfit needs to be comfortable. I move about a lot in the kitchen, I don’t like feeling restrained, to warm or too cold. It needs to feel like second skin so I’m focused on what I’m doing, not on what I’m wearing.

  1. What is your favorite ingredient to work with?

My favorite ingredient to work with are eggs, they are so versatile. Eggs are in everything from cake, custard, meringue or savory dishes like quiche, Spanish tortilla, etc. Eggs make everything better and did I mentioned that breakfast is my favorite meal? I can have breakfast anytime and eggs are a quintessential part of it.

8. What is your favorite City to dine out in?

My favorite city to dine out is definitely Santo Domingo. There’s so much variety, especially if you are like me and love Dominican food.  I love to eat Chimis (a Dominican version of a burger) from a food truck, or have fried fish and Yaniqueques at the beach, or go to Jalao Restaurant for live music and great ambiance. There’s so much to eat and so little time when I visit my country.

9. What is the Best Dish you have ever made?

The best dish I’ve ever made is strawberry shortcake cake from Luna Sweets. It’s my favorite cake on the menu. It’s very light, has tons of fresh strawberries which is one of my favorite fruits. It’s made with sponge cake, filled with whipped cream and chopped strawberries and frosted with strawberry meringue buttercream. It’s so delicious, I almost ate a 8 inch cake by myself.

10. What is the place you eat most often on your days off?

When I eat out on my days off, I usually eat Mexican food. Mostly, because I love having chips and salsa with a tall glass of Margarita. It’s my guilty pleasure that I indulge in whenever I possibly can. Nothing like fried food and alcohol to help you get the edge off.

11. What is currently on your DVR or Netflix queue?

I’m currently watching all the Marvel Studios series on Netflix while waiting on my favorite shows to return. I just finished watching Daredevil and The Punisher, but I cannot wait until the new seasons of Game of Thrones, Stranger Things, and The Americans come back.

Connect with Our March Chef of the Month:

Website: http://www.lunasweets.com

Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

Youtube: Luna Sweets

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