Tag Archives: chef apparel

Chef Carter’s Flank Street Tacos

Prepare yourself because we’re talking tacos! There are tacos and then there are TACOS. This recipe is the real deal, so it’s time to say no to drive-thru tacos or the ones out of the box. Get excited and ready for a flavorful recipe that comes from Chef Carter, a Texas native and our April Chef of the Month. These Flank Street Tacos will live on as your go-to on Taco Tuesday.

Street Tacos

Flank Street Tacos

Ingredients:

1 pound of flank steak, tenderized

1 tsp cumin

1 tsp paprika

1 tsp Kosher salt

1 tsp black pepper

½ tsp chili powder

1 tablespoon garlic, minced

Canola oil

Garnish:

½ medium white onion, diced

½ cup cilantro, chopped

Queso Fresco cheese (white Mexican cheese)

Wedge of lime
Corn Tortillas

Heat grill to high heat.

Directions:

1. In a small bowl, mix cumin, paprika, salt, black pepper and chili powder. Rub/pat mixture generously over steak then sprinkle garlic on meat. Drizzle with Canola oil.

2. Grill steak on high heat searing both sides for 3-4 minutes each. Steak should look brown. Move steak to another burner on low and let sit another 3 minutes on each side until internal temp reaches 130-140 degrees.

3. Remove meat from heat. Let rest 5-10 minutes.

4. Chop/dice onion. Chop cilantro.

5. Warm tortillas on the grill or on a stovetop in a pan.

6. Cut meat in strips or bite sized pieces against the grain of the meat. Place meat on tortilla and garnish with onions, cilantro, and cheese, to taste. Can place the lime wedge on side or squeeze over mixture before you roll up the tortilla.

Tacos are popular in my house and in Austin, we have a lot of food trucks that serve any kind of taco you can dream up. These Flank Street Tacos are so easy to make and taste so good!

Shop ChefUniforms.com now! Keep in touch with Carter, our April Chef of the Month and see all the amazing things he has coming in his future!

Instagram: @chef.carterhull

Twitter: @chef_carterhull

Guest Recipe: Chef Ana Birac’s Planika Mousse, Jam and Candied Planika

Ana Recipe _ edit.jpg

We will be finishing off the month of March with a sweet treat from our September 2016 Chef of the Month, Ana! As our first international chef from Croatia, Ana shared amazing flavors and techniques with us last year and this recipe is no different! If you are in need of a new dessert idea or want to try something fresh this recipe will not disappoint. It brings together flavor, elegance, and flair.

Planika is a Croatian seasonal fruit that grows in autumn. It looks very much like cherry tomatoes with small bubbles. It tastes something like a mixture of strawberries and raspberries. If you can’t find planika near you, substitute strawberries or raspberries for this recipe.

Ingredients

0.25kg Puff Pastry ≈ 8.8 ounces

0.5kg Planika ≈ 17.6 ounces

0.5kg Sugar ≈ 17.6 ounces

0.1kg Honey ≈ 3.5 ounces

0.25L Sweet Cream ≈ 1 cup

0.2L Yogurt ≈ 4/5 cup

0.1kg Butter ≈ 3.5 ounces

0.1L Triple Sec ≈1/4 cup

0.2L Prosecco ≈ 4/5 cup

0.2L Rum ≈ 4/5 cup

 

Directions:

  1. Roll out one thin crust of a puff pastry. Bake it in the oven about 15 minutes at 200⁰C (400⁰F). Leave it aside to cool down.
  2. Put water to boil. Add about half of planika and throw it in the boiling water and blanch for about 3 – 5 minutes (until if softens).
  3. Take it out and blend it. Leave in the fridge for 30 minutes.
  4. During that time mix sweet cream with 0.1kg (3.5 ounces) of sugar, honey and yogurt and keep mix it until you get nice and firm mixture, but it must be soft enough to mix with a spatula.
  5. Add cold planika and stir well.
  6. Spread that mixture over cold puff pastry and put it in the cooler for a couple of hours.
  7. While your cake is cooling down, take one clear pan and melt the butter and add in (0.2kg/7 ounces) of sugar.
  8. Mix it well until the sugar completely melts, then add in Triple Sec and Prosecco and cook until the alcohol evaporates.
  9. When that happens mix in the rest of planika and cook until planika falls apart. Then strain it through a sieve and leave it in the fridge until if firms up a little.
  10. Caramelize (0.1kg/3.5 ounces) of sugar.
  11. Add in Rum and mix it until you get a nice thick mixture. When it cools down, throw in the rest of planika and then roll it in the sugar.
  12. Move it from freezer to the fridge 5 minutes before cutting and serving.

Do you want to be featured as our next ChefUniforms.com Chef of the Month? Apply here.

January 2017 Chef of the Month Stefen Dobrec

 

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Chef Stefen is wearing ChefUniforms Bold Stripe Apron style #300BOL

Happy New Year, we hope you celebrated the end of 2016 and beginning of 2017 with loved ones and great food! All of us at ChefUniforms are excited for another year of awesome chefs, great recipes, and exciting news coming your way.

We’re starting 2017 off with a bang and are very excited to introduce our January 2017 Chef of the Month, Stefen Dobrec! Read more about his life and journey as a chef below.

1. Where were you born?

I am from a little town called Danville in California.

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

I run my own website called BigChefLittleKitchen.com. The inspiration for the name came from me being almost 6’4” and cooking in my small Manhattan apartment kitchen. The name was one of those “ah-ha” moments that just came to me, I checked the domain and it was available so that’s how it all started.

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

My chef knife. Honestly, I use it the most, it is the tool I have invested the most money in. So much chopping goes on in the kitchen. I always say to invest in two things, your shoes and your bed. My third is a good chef knife.

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

Probably my taste. I am not a big recipe guy. I visualize it first and hope that through trial and error it turns out tasting the way I want it. Then after I taste it and perfect it, I go back and figure out the measurements for a recipe.

5. What advice would you offer for aspiring chefs?

The main advice I would offer aspiring chefs is to cook every day. Doesn’t matter if it’s one meal, three meals, or five meals. Cook something every day. I try to cook something new but even if I don’t and I end up cooking one of my staple dishes, every time I cook it I try to make the dish better.

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

Make and master scrambled eggs. It is the simplest thing, but it goes a long way. I’m sure most people feel the same way. There is an ongoing joke with my girlfriend’s side of the family that you have to “make Stefen eggs.” My only secret to delicious eggs is season them before hand and whip them with a form to make them light and fluffy.

7. What does good food mean to you?

Good food means a lot of things to me. It’s almost an event. It’s sight, the smell, the taste, the sounds, and the people you are with. Good food is just being around a table with family and friends and enjoying a variety of things.

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

I am pretty standard; I like to wear business casual. The biggest thing is the apron for me. My go-to is my apron over the top of a collared shirt with rolled up sleeves. I like my apron to have one or two pockets in the front, with sturdy material that I know will last after multiple washes. I also keep a towel because I am constantly washing my hands and need a place for my phone just in case I get sudden inspiration and want to add it to my notes.

9. Favorite ingredient to work with?

My favorite ingredient to work with is beets. They are so versatile. My signature dish is my beet sliders. They are a very underutilized vegetable. You can roast, grill, shred them; they can be sweet or savory. To me, the possibilities are endless.

10. Favorite City to dine out in?

I have to say New York City. It is the culinary capital for a reason. There is a great mixture of 5-star restaurants as well as mom and pop places. Both have high quality and equally delicious foods. Plus, you can find whatever you are craving during any time of the day or night.

11. Best Dish you have ever made?

Honestly my breakfast mac and cheese, it’s not as healthy as most of the other stuff I make, but honestly, it is ridiculous.  The mac itself has sweet potatoes and jalapeño, and the whole thing topped with a sunny-side egg. I personally like to add Sriracha too. It’s even better served with mimosas.

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

My dining room table. I said my best advice is to cook every day and I try my best to abide by it. I cook breakfast and dinner almost every single day. And lunch most days as well. I am big on preparing my groceries the day I get them so it is easier to come home and throw something together.

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

Honestly Bobby Flay. My love for food and cooking came when I was young and would come home after various practices and watch Boy Meets Grill or Iron Chef America.  Just to be able to cook for him and get his input and just talk to him about food and cooking would be insane.

14. What is new on your DVR?

I was all in on Westworld; So on my DVR I would say I’m most looking forward to starting the new show by Donald Glover, Atlanta.

Stay tuned and check back for some amazing recipes from Chef Stefen that will be shared throughout the month. Make sure to check out his website BigChefLittleKitchen.com and follow him on Instagram @bigcheflittlekitchen.

Give the Gift of Style for Mother’s Day!

Happy Mother’s Day to all of the wonderful moms out there! Today is the official day to honor our mothers and do for them what they do for us every day.  Today, we shower them with love and appreciation as we give them the day to sit back and relax.

There is nothing mothers love more than special moments shared with family.  We like to show our moms we care with gifts that will last a lifetime and help keep those special memories close to heart.  Make this Mother’s Day one she’ll remember forever with this stylish kitchen apparel.

Make sure your mom always looks dressed to impress in the kitchen with these great styles!

Women's Traditional Fit S-Shaped Chef Coat

Style # 61311

Add some style to your mom’s daily routine with this fitted, lightweight chef coat that is the perfect blend of comfort and style.

Full Length Butcher Apron

Style # F8

A mom’s best friend in the kitchen is her apron.  Check out this traditional apron available in a wide variety of colors.  Her new apron will ensure she is comfortable and protected while making great meals for the family!

Women's Attitude Chef Women's T-Shirt - Wonder Chef

Style # 11134WCH

If you want to make sure your mom feels like the super mom that she is, you can’t go wrong with this chef t-shirt! Let everyone know she is not only wonder mom, but also a wonder chef in the kitchen!

Your mom will shine like the star she is with some embroidery to her new coat or apron. Feel free to choose from our selection or create your own custom image or monogram to add some personal touches to her new kitchen gear.

Get all these great items and more at Chefuniforms.com!

An Interview with Executive Chef Jason Viscount

Recipe Below: Sage Papardelle with Duck Ragout

Presented by: ChefUniforms.com

York native Jason Viscount did not always dream of becoming a chef. He was, however, fortunate enough to have a role model to learn from. As the hostess of many dinner parties, Viscount’s grandmother prepared meals such as Welsh rarebit, made with cheese, beer and mustard sauce.

During his middle school years, Viscount also had a chance to learn from his restaurateur father, and working in two of his father’s restaurants sparked his interest in culinary arts. Viscount and his family lived in the basement of one of the restaurants, and food deliveries coming into the restaurant via Viscount’s bedroom were a regular occurrence.

Viscount’s life had always been influenced by fine cuisine and the food service industry, and by the time he needed to decide upon a career, he didn’t hesitate to attend the Restaurant School of Philadelphia.

It was at the Restaurant School that Viscount fully developed and nurtured his passion for food. After graduation, Viscount returned to central Pennsylvania and became a chef at the Yorktowne Hotel, followed by a stint at Hotel Hershey’s Circular Dining Room and eventually an eight-year run as chef de cuisine at Harrisburg Hilton’s Golden Sheaf.

Now at BRICCO, Viscount enjoys the title of executive chef and all of the responsibility and creative freedom that come with it. Since starting at BRICCO, Viscount has been cooking up numerous accolades for himself and the restaurant. In 2007, Harrisburg Magazine readers named BRICCO “Best New Restaurant” and in March 2008 Viscount was named Chef of the Year by the Hershey Harrisburg Tourism and Convention Bureau.

Viscount’s zeal for fine food is not put on the back burner when he exits the restaurant after work. At the home Viscount shares with his wife, you’ll find him enjoying his extra-large kitchen that fills the space of the regular kitchen, as well as the dining room. Viscount may conjure up plenty of his own recipes there, but the influences of Viscount’s past still remain. Lamb kidney stew on an English muffin and a slice of tomato — Viscount’s grandmother’s breakfast specialty — is still the perfect way for Viscount to start each day.

I sat down with Viscount and asked him to share with me some thoughts on his experiences, what brought to this point in his career and how he directs his kitchen. I also asked him to share a nice recipe of his; you will find it at the bottom of this interview:

Why did you want to become a chef?
When I was a child, I lived with my grandmother. She taught me how to cook, and we cooked dinner parties together. When I was 12, my father bought two restaurants and I worked at both of them.

What education would you recommend for aspiring chefs?
Always work in the best restaurant you can for two or more years, then go to culinary school.

What do you recommend for on the job training?
Do your homework and pick the best place to learn from.

Do you see any changes in food trends?
Experimental Cuisine is becoming a trend; keeping a balance between modern cuisine while maintaining a healthy and sustainable approach to food preparation.

What is your greatest challenge in getting the ingredients you need?
The real challenge is finding the sources for them. Every menu takes me weeks to find the right products.

Has the price of energy affected your industry?
Yes. Food prices, delivery charges and over all costs have gone up.

Do you see any dining trends within the US or abroad; including types of food today?
Local and fresh food, quality made items with thought in to the flavors

Do you see any dining trends surfacing for the future?
While prices keep rising you will see chefs becoming more creative with the ingredients they use. The meat portions will tend to be smaller and the accompaniments will tend to be the focal point of the plate.

How much of the recipes you create is corporate and how much is your own?
My staff and I come up with all of our recipes. Our corporation uses a lot of them in the other hotels they own and manage.

What fabric and style of uniform do you enjoy wearing most?
All of our cooks wear black chef pants and classic white chef jackets. Students wear white beanie hats and cooks wear black beanie hats. Chefs wear toques.

What is your method of developing your Sous chefs?
We always promote within a company when we can. We move people around the company so that can grow and learn more.

Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it?
I hire and promote people that compliment me and have strengths where I need it. Also, the people that work with me must know hospitality and be interested in cooking for the guest and not just themselves.

When preparing your menu do you consider health and try to prepare foods that are healthier?
We offer vegetarian items as well as lighter cuisine on our menu.

Do you notice any resistance to unhealthy dishes?
No I don’t see any resistance however there is a growing trend of people eating healthier foods. If the food tastes good there is no resistance.

Do you enjoy dining out in your free time?
Yes I travel every year to seek out new restaurant and new items.

Do you try to experience the food at your competitors? Do you ever get ideas from competitors?
In our area we try and stay cutting edge, and most of the time they are getting their ideas from Bricco.

Do you think it is important to visit the markets rather than just have standard orders?
I worked in a farmers market for years and I use the local farms whenever I can.

How do you test a new recipe without putting it on the permanent menu?
We always make them and try them first with the staff, and then try them out on the chefs table.

Do you pick the wines or is there a separate beverage manager?
I pick them. We have over 150 wines on our wine list along with 45 wines by the glass, and wine flights. We have a lot of Italian wines as well as several local Pennsylvania wines. We do a lot of wine education at Bricco and all are staff is very knowledgeable about our wine list and are encouraged to give input on the wine list.

What is your advice for planning a menu for a new restaurant?
Cook for what your guest wants…not what you want to cook. Our menu has changed a lot at Bricco over the years. Listen to your guests.

Could you please share a recipe with us???

Sage Papardelle with Duck Ragout

Ingredients: Amount
Duck ragout (recipe follows) 5 oz
Sage Papardelle 12 ea
Buerre Monte 1 oz
Veal Demi glace 1 oz
S&P T.T.
Parsley garnish
Shaved Pecorino cheese garnish

METHOD:
1. For pick up; heat duck ragout up in a sauté pan, add butter, demi, salt and pepper
2. Drop pasta into water and cook, once cooked toss in pan with duck and a little bit of pasta water creating a sauce, serve in a large bowl with parsley and shaved cheese

Duck Ragout
Ingredient Amount
Olive oil as needed

Duck, legs 6ea.
Pancetta 1 cup
White onion, minced Cup
Celery, minced 2oz.
Carrots, minced 2oz.
Pancetta, minced 2oz.

Rosemary sprigs 3ea.
Thyme sprigs 3ea.
Bay leaf 3ea.
Parsley leaves, (Italian) chopped 3Tbsp.
Garlic minced 1Tbsp.
Juniper berries, crushed 12ea.
Black peppercorns, crushed 4ea.
Tomato paste 2Tbsp.
Salt t.t.
Red wine ¼Cup
Chicken stock as needed

Method
1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Dice pancetta and add to duck
3. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 1 hour or more time as needed. Cool and skim fat.
4. Once meat is pulled off bone, strain sauce and reduce till heavy nape, add back to duck and reserve for service

Bricco Sage Pasta Dough

Ingredients: Amount
Flour, OO flour 2.2#
Eggs 8
1 oz olive oil 1 oz
1 oz water 1 oz
Pinch of salt
Sage, minced 3 oz

METHOD:
1. combine all ingredients in Hobart mixer
2. turn on to speed 2 and walk away
3. when mixture becomes a ball pull out of mixture and hand kneed till smooth
4. wrap in plastic and let rest for 30 minutes

NOTE:
If making flavored pastas add fresh or dried herbs to the dough before pulling out of the Hobart and then incorporating by hand for most flavorful results

If you are putting a liquid puree in pasta for color substitute wet ingredients for amount of puree used

Enjoy!
Chef Jason Viscount

Restaurant – BRICCO – A Tuscan-style restaurant featuring unique Mediterranean dishes, California-style stone oven pizza, homemade pasta and an extensive wine list.

Bricco
31 south 3rd street
Harrisburg Pa 17101
For Dining Reservations, Please call: 717-724-0222

This interview was provided exclusively by www.chefuniforms.com.
For a great selection of chef uniforms including discount chef coats, chef pants, non slip shoes, aprons and more please visit http://www.chefuniforms.com.

ChefUniforms.com: A Chef’s Reasons

Welcome to our very first blog entry here at ChefUniforms.com. We hope you find the articles interesting, fun, and informative. We will be covering many subjects and topics. I encourage you to write to me and tell me your chef story, idea, experience, favorite recipe, etc. I will be reviewing all materials sent in and may even post yours, with your picture and restaurant name to boot! Have you ever thought about why you wanted to become a Chef? It may be surprising to learn that not all Chefs’ agree on even this most basic question. I recently visited several nice restaurants in the South Florida area and asked several chefs about what attracted them to becoming a chef. Many said it was the desire to create combinations of ingredients to come up with a unique flavor, color, or texture. Several said it was the challenge of creating unique meals in the kitchen. Others said that were just passionate about eating! Some even blamed their mom. I never would have blamed my mom, but then again, she was a darn good cook. It seems to me that no matter the reason, becoming a chef takes education, patience, time, and a burning desire to create dishes that tantalize the palate and cause your guests to roll their eyes up into their head let out that all too familiar noise. After all, what better compliment can a Chef have when their guest actually likes what they make? Send me your ideas and thoughts as to what helped you to decide to become a Chef. I am always looking for additional information to add. Stay tuned for next week’s article. Don’t forget to bookmark us!

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