Tag Archives: Chef Champion LLC

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?

Chef Ace Champion’s Na’ lands style Shrimp Etouffee Recipe

Chef Ace Champion's Na’ lands style Shrimp Etouffee - ChefUniforms.com Jan. 2016 Chef of the Month

Serves 8

Ingredients/Procedures:

6 ounces Salted Butter
4 ribs Celery – Bias cut/Asian cut or small diced
1/2 cup each Red and Green Bell Peppers – Small diced
1/2 cup Red onion – Small diced
4 cloves Garlic – Minced
1/4 cup plus 1 tbsp. Flour
1 lb Shrimp 31-40 count – Peeled, deveined, and season to taste
1/4 cup Tomato puree or Tomato Paste
2 tbsp Lemon juice – fresh squeezed
2 tbsp Slap Yo Mama Creole Seasoning – Season to taste or any Cajun seasoning
1 tbsp Louisiana Hot Sauce – To Taste
2 tsp Basil – Dry
2 tsp Thyme – Dry
1 tsp Chili powder – Dry
4 tbsp Parsley – Fresh/Minced
3 Green onions – Small Asian cut, white part removed
1 quart Shrimp stock or Chicken Broth
4 cups Cooked Rice – 1/2 cup per person

 

 Chef Ace Champion's Na’ lands style Shrimp Etouffee - ChefUniforms.com Jan. 2016 Chef of the Month

Directions:

1.    For the Stock. Using a medium size pot on medium heat, add the shells of the shrimp and set the shrimp aside in a bowl until ready to cook. Add in about 2 ½ quarts with the thyme, chili powder and basil and any leftover scraps from prepping your veggies. Cook uncover until reduced by half. Set aside until needed. This is your Shrimp Stock.
2.    Melt butter in large, heavy skillet or pot on a medium low heat. Add flour to make a white roux about 2 to 3 minutes on low/medium heat. Add celery, onions, bell pepper and garlic and sauté on low/medium heat for a few minutes. Add the tomato puree and mix well. Cook on the same temperature for an additional 5 minutes.
3.     Add ½ cup of stock to form a paste. Add in the lemon juice and seasonings with remaining stock to the pot. Stir and cook about 15 minutes on medium heat uncovered.
4.    Meanwhile in a medium skillet on medium-high heat, add 3 tablespoons of cooking oil. Allow the oil to get hot. Add drained shrimp to the pan and season with creole seasonings.
5.     Sauté shrimp until just turning pink (About 2 to 3 minutes). Deglaze the pan with a little water or wine and add the shrimp and its drippings back to the pot. Cover and simmer another 15 minutes. Stir in parsley and recover and remove from heat.

Note: If the Etouffee is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue to cook until thick to your liking. It should have the constancy of a meat sauce.

Presentation:

Using a ladle, divide the Etouffee between 8 bowls.

Using a 4 ounce ice cream scooper, scoop a nice portion of rice directly in the center of the Etouffee.

Garnish with slivered green onions.

1.    For the Stock. Using a medium size pot on medium heat add the shells of the shrimp and set the shrimp aside in a bowl until ready to cook. Add in about 2 ½ quarts with the thyme, chili powder and basil and any leftover scraps from prepping your veggies. Cook uncover until reduced by half. Set aside until needed. This is your Shrimp Stock.
2.    Melt butter in large, heavy skillet or pot on a medium low heat. Add flour to make a white roux about 2 to 3 minutes on low/medium heat. Add celery, onions, bell pepper and garlic and sauté on low/medium heat for a few minutes. Add the tomato puree and mix well. Cook on the same temperature for an additional 5 minutes.
3.     Add ½ cup of stock to form a paste. Add in the lemon juice and seasonings with remaining stock to the pot. Stir and cook about 15 minutes on medium heat uncovered.
4.    Meanwhile in a medium skillet on medium-high heat add 3 tablespoon of cooking oil. Allow the oil to get hot. Add drained shrimp to the pan and season with creole season
5.     Sauté shrimp until just tuning pink. (About 2 to 3 minutes). Deglaze the pan with a little water or wine and add the shrimp and its drippings back to the pot. Cover and simmer another 15 minutes. Stir in parsley and, recover, and remove from heat.

Note: If the Etouffee is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue to cook until thick to your liking. It should have the constancy of a meat sauce.

Presentation:

Using a ladle divide the Etouffee between 8 bowls.

Using a 4 ounce ice cream scooper, scoop a nice portion of rice directly in the center of the Etouffee.

Garnish with slivered green onions.

Voila! Bon Apetit!

Chef Ace Champion’s Chocolate Bourbon Pecan Pie with White Chocolate Ganache Drizzle Recipe

Chef Ace Champion's Chocolate Bourbon Pecan Pie with a White Chocolate Drizzle - ChefUniforms.com Jan. 2016 Chef of the Month

Make 1 pie for 8 slice servings

For the Pie:

3 large eggs

1 Cup Dark Brown Sugar – packed

1 Cup Light Corn Syrup

3 tablespoons Southern Comfort – 3 ounces

2 tablespoons Real Butter

1 tablespoon Heavy Whipping Cream – optional

1 teaspoon Vanilla Extract

1 tablespoon All-Purpose Flour

1 teaspoon/a pinch of Salt – Kosher or any Table Salt

1 – 1 1/2 Cups Pecan Halves – Ruff Chopped

3/4 Cup Chocolate Chips – Semi-sweet baking chips/half way melted

1 Pre-Made Pie Shell – to fit a 9″ deep dish pie plate

 

For the Drizzle:

1 teaspoon Southern Comfort – optional

8 ounces White Chocolate – melted

1 tablespoon Cream – for the right consistency

1 teaspoon Dark Brown Sugar

 

Directions for the Chocolate Bourbon Pecan Pie

  • Roll pre-made pie shell to fit a 9-in. deep-dish pie plate.
  • Transfer pastry to pie plate; trim to 1/2 inch, beyond edge of plate and flute edges.
  • Par- bake the pie shells for 10 minutes on 325 degrees then remove from oven and cool.
  • In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended.
  • Fold in 1 cup pecans and 1/2 cup chocolate chips.
  • Pour filling into crust; sprinkle with remaining pecans and chocolate chips.
  • Bake at 325° for about 1 hour & 15 minutes or until crust is golden brown and filling is puffed and set.
  • Cool completely on a wire rack.
  • Allow the pie to rest for at least 2 hours before cutting.
  • This is a great make a day ahead pie!

 

Directions for the White Chocolate Ganache

  • In a double broiler, add the cream and Southern Comfort and allow cooking for about 2 minutes on a steady medium high heat.
  • Add the chocolate chips in a few at a time to allow them to melt nicely with the cream and whiskey.
  • Cook until all chocolate is melted and you have a smooth consistency in your sauce.
  • Note if the sauce is to light, add more chips and if it’s too thick, line it out with a little cream or whiskey.

Presentation: Place a slice of pie on a small plate and top with pecans and drizzle.

Enjoy this delicious dessert!

Chef Ace Champion’s Pork Tenderloin with a Mushroom Port Wine Butter Sauce Recipe

Pork Tenderloin with a Mushroom Port Wine Butter Sauce Recipe courtesy Chef Ace Champion - Chefuniforms.com January 2016 Chef of the MonthChef Ace Champion, our January 2016 Chef of the Month was the Grand place winner in the Minnesota Flavor Pitch Recipe Competition with his dish: Marinated Pork Tenderloin seared in Avocado Oil with a Wild Mushroom and Port Wine Butter Reductions Sauce. Below is the recipe instructions and also a video for you to learn from Chef Champion himself!

Ingredients

Marinated Tenderloin

Boneless Tenderloin – 2 lbs – Cleaned and trimmed or already marinated
Rosemary – 1 tablespoon – Fresh
Italian Vinaigrette – 1/2 Cup – Robust Italian Dressing/Wishbone
Fresh Garlic – 3 cloves – Minced
Avocado Oil – 1 tablespoon – Almost any oil will work but I recommend Canola Oil
Creole Seasoning – To taste/about 1 to 2 table – You can also season this roast with salt & pepper. Season as you would a normal roast.

 

Port Wine Sauce

Brandy – 1/4 Cup – Or any kind of dark rum
Portabella Mushrooms – 1 Cup – Sliced or Quartered
Shallot – 1 Large – Diced
Port Wine – 2 Cups – Reduced by 50%
Butter – 8 Ounces – Real Butter
Beef Stock/Broth – 2 Cups – Reduce by 50%
Heavy Whipping Cream – 1/4 Cup
Fresh Parsley – 1 tablespoon – Chopped fine

 

Directions
Tenderloin:

Clean and trim tenderloin.

Season tenderloin with creole seasoning, rosemary, garlic and mix well.

Let it sit for about 15 minutes so the spices can absorb into the meat.

Place the tenderloin and the Italian Vinaigrette in a zip lock bag and close tightly so that no air can escape. This will speed up the marinating process.

Refrigerate for at least 4 hours or overnight.

In a medium size skillet, add the oil and allow to get hot on a medium to high head.

Note: Before you add the tenderloin into a hot skillet make sure all the tenderloin is semi-dry from the marinate. This will insure a good sear. Add the tenderloin and sear on all sides making sure there is a caramel like glaze covering the whole loin. Remove from heat and finish cooking in the oven at about 300 degrees for about 40 minutes or until the loin is done, (about 145 degrees). Remove from oven and allow the loin to rest. This will keep the juices inside.

Sauce:

Using the same pan you seared the tenderloin in, turn the stove top on a medium heat.

When hot, add the shallot and mushrooms and saute for about 1 minute. You are just looking to (sweet the veggies) which means lightly saute.

De glaze the pan with the brandy by tilting your skillet away from you and add the brandy tilt toward the flame and ignite (flambé), making sure to scrape up all that was left behind from the tenderloin.

Add the wine and reduce by about half, then add the beef stock and reduce by half.

Add your cream and cook for about 2 minutes.

Turn your stove on low and add the butter making so it is stirred consistently and is cooking very slow. This will keep the butter from breaking.

Plating:

Slice the tenderloin in 1-inch medallions and arrange on the plate making sure to overlap each one in a fan like shape. Spoon the hot wine sauce over the loin and sprinkle with parsley.

Bon Apetit!

Ace Champion - Chefuniforms.com January Chef of the Month_2016

January 2016 Chef of the Month – Ace Champion

Ace Champion - Chefuniforms.com January Chef of the Month_2016Chef Champion comes from the great food state of Louisiana.

He specializes in Cajun/Creole, the taste of New Orleans.

He has over 18 years of culinary experience ranging from Certified Meat Cutter, Executive Chef, Event Coordinator, Personal Chef, as well as Cooking Class Instructor.

He is also an honors Culinary Arts graduate of Fox Valley Technical College, one of the nation’s premiere culinary schools.

Chef Champion cooks with a strong passion and makes it a priority to visualize his entrees while preparing them, so in turn… he can empower others who struggle with cooking. Chef Champion infuses cultures and ingredients to create a flavor that gives you a champion cooking experience and the know-how to cook a little appeal yourself!

The Law of Attraction & the Power of Positive Thinking are the cornerstone of Chef Champion’s passion for food. He believes that if you think you can be a great chef or cook, then you will realize it, but if you think you won’t be a great chef or cook, then you probably won’t hit the mark. Chef Champion believes that before you hit the kitchen, focus on what you want. The result? You’ll serve up a great dish almost every time!

That’s why Chef Champion created, 8 steps to Your Perfect Meal, a simple plan to help viewers or readers (available in book format, too) be more positive in the kitchen on their way to greater productivity and creativity. “I now understand my purpose in life and that is to teach the world everything I can about food for the mind, body, and soul,” concludes Chef Champion.

Congratulations Chef Champion on being our Chef of the Month for January!

Birthplace: I was born in the bay area of California where I spent most of my childhood. I was then further raised in Louisiana where my try heritage is.

Where do you work and where are you based? I own my own business “Chef Champion LLC.” In my business I am a Private Chef, Culinary Instructor both private & public, Visionary Motivational Speaker as well as a Menu & Recipe Developer for local restaurants and private companies.

What is your favorite kitchen tool in creating your masterpieces/dishes? Hands down my 8” Wusthof Chef Knife. There is not much I can’t do with this knife. When I hold this tool, it feels like an extension of my body which allows me to create in detail.

What is your sharpest sense out of all the 5 senses? I would say what I call the 6th sense. To me this is when I can manipulate my conscious mind to flow freely with my conscious mind to view all senses as one. This allows me to use my senses in creation without acknowledging the use of them. If I had to pick one though, it would be my sight. This is where I can learn and see. My sight allows me to turn my vision into reality on a plate.

 

What advice would you offer for aspiring chefs? Never give up on your dreams. Albert Einstein said it best when asked how are you so smart he replied and said “It’s not that I’m so smart it’s just that I stay with problems longer than most people.” This lets me know when chasing my dreams no matter how hard or how long it takes, I will get there if I don’t give up. Be true to yourself and what you believe in.

What is one culinary tip every chef should know and perfect? Every chef should master the art of visualization. It is a necessity to have a clear vision of what’s to come before it happens. This will allow you to always be 2 to 3 steps ahead of yourself. The proper technique is called “Visual Motor Rehearsal.” This means one would visualize a recipe or an event inside their mind. This works as a form of practice without having to lift a finger. You can find more tips on this topic and other cooking tips in my book “8 Steps To Your Perfect Meal.

What does good food mean to you? Good food means food that looks good, taste good, and does good things once it’s inside my body. Food should be good for the mind, body, and soul. I also view good food as that is live and raised properly. My motto is cooking with live foods. That means in one way or another, the food we eat was once alive.

What trends do you see emerging in the near future? The power of positive thinking. I see an awakening of the mind of chefs and people all over the world to trust in there inner souls and become who they want to be. I see cooking changing from the sometimes negative to being fun, exciting and healing.

 

What features are important to you when selecting a Chef Coat? (Particular fabric, style, sleeve length, pockets) My personal favorite is the long sleeve. I feel this is the more elegant professional look I am going for. I also enjoy all of the color selections you can get at ChefUniforms.com. This allows me to keep my image sharp and unique. I also love the mesh coats. Being a celebrity chef I cannot afford to not look professional on camera. They have an excellent selection of mesh chef coats for men and women.

What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc? I don’t have a specific one. I have 4 branches of my business that require a certain type of coat. For instance when I speak, I where a heavier longer coat. When I am cooking, I use a mesh coat and when I am outdoors in the summer, I use my short sleeve mesh coats.

 

Favorite ingredient to work with? Anything fresh. If I had to pick one, I would choose garlic. I think this is an ingredient that should be added to all savory dishes. I also love the health benefits. I have high blood pressure and eating lots of this delicious herb helps me regulate my pressure.

Favorite City to eat out in? New Orleans. I have never been to a city with as big as a variety of fresh homemade food. This city definitely brings out the flavor.

Best Dish you have ever made? I would say my Cherry Apple Pie with a Caramel Moscato Rum Sauce. What makes this dish so good and unique is instead of mixing the apples and cherries, I  separate the recipes, then layer them together separating them with cream cheese and topping this off with my homemade caramel rum sauce. The layers of flavor excites any taste buds.

Place you eat most often on your days off? At my home. This is where I can relax, create and enjoy my family.

Person you would most like to cook for? Most definitely Jesus Christ. I can see the image of him eating at the last supper wondering what chef had the honor to cook for him. I hope one day I will.

 

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