Tag Archives: chef coats

Chef John’s Creamy Salmon & Dill Soup

 

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Chef John’s Creamy Salmon & Dill Soup with Orzo is the dish you never knew you needed. This tasty soup is perfect to make for lunch or dinner, and is guaranteed to satisfy! Get the recipe below!

Ingredients

1 yellow onion peeled and small-diced

1 celery stalk small-diced

1 carrot peeled and small-diced

1 lb fresh Salmon filet cubed

½ cup heavy cream

1 ½ cups whole milk

2 cups fish stock

¼ T flour

¼ T canola oil

½ cup Orzo pasta

Water boiled for pasta

¼ cup Parmesan

1 ½ oz fresh Dill

Directions

1.  Cook Orzo pasta in boiling water, strain set aside.

2. Lightly sauté onion, celery, & carrot

3. Add fish stock, milk, and heavy cream. Bring to soft boil while stirring.

4. Combine flour and oil together in separate bowl to form a roux to thicken soup, once roux is made, slowly whisk into soft boiling soup.

5. Whisk in Parmesan, Dill, and cubed salmon pieces.

6. Stir, then once salmon is cooked, lightly blend/puree soup with immersion blender.

7. Add Orzo pasta for texture and garnish to soup.

 

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

March 2019 Chef of the Month- Chef John Wilson

 

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We’re happy to introduce our March Chef of the Month- Chef John Wilson! Chef John, also known as “The Soup King” is a Chef at Sophie’s Cork and Ale in North Carolina. He is a believer in going the extra mile for his customers and strongly believes that one must “be passionate or go home.” He first fell in love with the kitchen back in high school, and it his positive attitude , perseverance and passion that has led him to his successful chef career! Read below to learn more about Chef John’s Story!

 

 

 

 

1. Where were you born?

Frederick, MD

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

Sophie’s Cork and Ale, Lexington, NC

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

An immersion blender because it can be used for so many different things and dishes.

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

Vision. I like to believe I see everything around me.

5. What advice would you offer for aspiring chefs?

Be passionate or go home.

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

Customer service and by that, I mean always going the extra mile for the customer and making the answer “no” impossible for the guests.

7. What does good food mean to you?

Bringing joy and smiles to faces with “good food”.

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

I mostly look for style, pockets, and heavy or light weight coats or shirts depending on the time of year.

9. Favorite ingredient to work with?

I could not survive without honey

10. Favorite City to dine out in?

Winston Salem, NC

11. Best Dish you have ever made?

In my opinion, it was the time I made bacon fat confit rabbit with cornmeal dusted okra, and parmesan polenta cakes.

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

Go to Mom’s house for dinner, good ‘ol southern food, hamburger steaks, friend chicken, mashed potatoes, greens beans etc.

13. Person you would most like to cook for? 

The first chef that ever gave me a chance in the kitchen when I was 17 years old, Sean Devine, I haven’t seen him since I was about 19, and I feel I’ve come such a long way and I know he would enjoy and be proud to eat one of my dishes.

14. What made you decide to become a chef?

The kitchen culture and lifestyle, I feel in love with it as a young dishwasher still in high school.

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

FEBRUARY 2019 CHEF OF THE MONTH- CHEF KRISTAL

We’re excited to introduce our February Chef of the Month- Chef Kristal Kirkland! Chef Kristal is a personal chef in the New York and New Jersey area with a passion for paprika, good food and determination! Chef Kristal followed her dreams and became a successful chef- and she advocates all aspiring chefs to do the same. We are thrilled to share her delicious AND healthy recipes, and we know that she will inspire current and future chefs to keep on dreaming. Read below to learn about Kristal’s story!                                               

 

 

1. Where were you born?

I was born in Long Island, NY, but raised in Queens, NY!

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

I am a Personal Chef so I don’t have a set location for work, but my clients live in New York and New Jersey and I cook out of their homes

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

My favorite tool in the kitchen would have to be a channel. I love using it to create fruit platters! It makes an ordinary fruit platter look extraordinary. I use the channel by carving out pieces of oranges, lemons or watermelon and turn it into a cool design!

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

My sharpest sense is my sense of touch! Without using a thermometer, I can tell if steak or chicken is cooked by simply touching it.

5. What advice would you offer for aspiring chefs?

My advice to aspiring chefs would be to learn as much as you can and to keep practicing! After a while cooking will become so natural to you. Learn what flavors work well together and never stop believing in yourself (as cliché as it sounds)! When I first started cooking, I didn’t really see my full potential and always looked at other chefs and felt as if I would never be as good as them. But here I am, living out my dream and I’m so much better than I could have ever imagined! That’s why I say never stop believing in yourself…you never know what you are capable, and you might even surprise yourself.

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

Taste, taste, taste! You must always taste your food while cooking it and before sending it out to the customer/client!

7. What does good food mean to you?

Good food to me means that it is seasoned well, has fresh ingredients and is cooked to perfection. Overcooked food can really ruin a meal for me.

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

I look for quality material when picking out a chef outfit because I want my chef outfits to last. I would rather spend the money on a good quality chef jacket than to buy a cheap jacket and have to constantly replace it throughout the year because of tears or the stains that won’t come out.

9. Favorite ingredient to work with?

My favorite ingredient to work with would have to be paprika/smoked paprika. I put that stuff in almost everything!

10. Favorite City to dine out in?

New York City, of course! It’s home for me but you can find almost every cuisine here!

11. Best Dish you have ever made?

My baked macaroni and cheese because my clients always wonder what’s in it. The spices and cream cheese that I put in it really kicks the macaroni up a notch.

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

I’m actually a pretty boring eater on my days off. I feel like I cook all of these gourmet meals for clients, but I never cook anything gourmet for myself. On my days off I tend to eat baked chicken, roasted sweet potatoes and roasted broccoli. If I’m not being healthy I will get something to eat from the Spanish spot by my house. I order baked chicken, rice and beans with a side of fried plantains!

13. Person you would most like to cook for? 

I would like to cook for Barack Obama. I admire him as a person because I like the way he carries himself, how he speaks, how he treats others and his sense of humor. I think he has a lot of wisdom and I would love to learn from him

14. What made you decide to become a chef?

I decided to become a chef simply because I enjoyed cooking and I realized I was happy whenever I was in the kitchen. However, when I attended culinary school I realized that there is a difference between cooking for your family and cooking for large groups of people. Culinary school was hard for me at first, but I stuck it out because the love for cooking was still there and it was always my dream to be a chef!

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

CHEF KARMA’S CARIBBEAN YELLOW RICE

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Rice is a staple food in the Caribbean (of course it is, it’s delicious!) and it’s often a great addition to any dish AND it’s easy-to-make. Chef Karma has a wonderful recipe to enhance any dish- her special Caribbean Yellow Rice! This is a flavorful & savory dish to make & we guarantee that it’s a crowd-pleaser! Get her recipe below!

Ingredients

1 cup Jasmine rice

1 cup Coconut Milk

1 cup Coconut Water

1/2 cup Water

1 tbsp kosher salt

1 pack Sazon

1/2 c chopped onions

1/2 c chopped bell peppers

Directions

1. Combine all ingredients.

2. Place in oven-safe baking dish, cover with foil, and bake for 45 minutes at 350 degrees-or until rice is fully cooked.

3. Garnish with cilantro and peppers.

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

 

 

 

JANUARY 2019 CHEF OF THE MONTH- CHEF KARMA

It’s the new year & we’re so happy to introduce our January Chef of the Month, Chef Karma! Chef Karma is a private chef and event planner in South Florida! She is also one of the few female hibachi chefs in the United States. Highly innovative and creative, Chef Karma enjoys fusion-style cooking and loves to stand out in bright colors! We can’t wait to share her story and yummy recipes. Read below to learn more about Chef Karma!                                                                   

 

1. Where were you born?

St. Thomas United States Virgin Islands

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

I work as a private chef and event planner in South Florida.

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

I am a hibachi chef. This is the best way to describe how I create my masterpiece. I am one of the only female hibachi chefs in the US. I love to be innovative and creative, so I would call my style of cooking, fusion.

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

My sharpest sense out of the five senses would be taste. I have a very sensitive palette, so I can almost pinpoint every ingredient in a dish.

5. What advice would you offer for aspiring chefs?

The advice I would give you an aspiring chef is to make sure that cooking is what you love, not like, so that it does not feel like work.

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

Mise en plac…. This means everything in its place, preparation is imperative to a good service.

7. What does good food mean to you?

Euphoria. People eat with their eyes first, there nose second, and lastly their mouth.

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

I love bright colors, so my chef uniform always has to stand out.

9. Favorite ingredient to work with?

I love the Mediterranean spice Tahini, it amplifies any taste in any type of food.

10. Favorite City to dine out in?

Miami, of course.

11. Best Dish you have ever made?

Honey barbecue pulled pork on top of corn bread topped with homemade Cole Slaw

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

I love sushi, all types of sushi!

13. Person you would most like to cook for? 

I would love to cook for our last president, Barack Obama

14. What made you decide to become a chef?

I believe that food brings people together, so I chose Culinary arts to make sure that I am a part of every single person’s laugh and every single person’s tear and making it memorable.

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

 

 

Check Out Our 2018 Chefs of the Year!

This year, 2018, has come and gone in the blink of an eye- cliché but true. The year has been complete with great food, fresh styles & delicious recipes, all thanks to our wonderful 2018 Chefs of the Month! Read below to find out more about what inspires & motivates our chefs & feel free to try some of their recipes!

January 2018- John Charles

Chef John attended Le Cordon Bleu in Dallas and worked in various Italian restaurants in New York to perfect his craft. He is now located in Dallas/Ft. Worth, Texas, specializing in Italian cuisine.

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Shop his look! 

February 2018- Amy Irizarry

Chef Amy is the Executive Pastry Chef at Bite Bakery and Café in Downtown Utica, NY.

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Shop her look! 

March 2018- Patty Francis

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!

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Shop her look! 

April 2018- Simone Bridges

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!

View More: http://pinkshutterphoto.pass.us/foodgodess

Shop her look! 

May 2018- Will Staten

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.

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Shop his look! 

June 2018- Julie Herrera-Lemler

Chef Julie Herrera-Lemler is an prize-winning baker as well as a jack of all trades! If she is not baking, you can find her teaching baking classes, public speaking or even officiating weddings!

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Shop her look!

July 2018- Andres Sen Sang

Chef Andres is a recent winner of Chef Showdown 8 with his signature Quinoa Latina and Chili 35 dish. If you do not find him in the kitchen as the Executive Chef for Suyo, a GastoFusion restuarant in the Bronx, you can find him with his family or working on his own business ventures – Eighty6Brand.

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Shop his look!

August 2018- Claude Luciani

After growing up in the Bronx, Chef Claude Luciani made the move to South Florida where he now owns the Pizza Rustica Hollywood location. His mouthwatering, cheesy pizza will not disappoint!

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Shop his look!

September 2018- Penelope Wong

Since childhood, Chef Penelope has spent her life in the kitchen, from working at her family’s restaurant to being the Executive Chef at Glenmoor Country Club in Colorado.

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October 2018- Morghan Medlock

Chef Morghan is one of a kind – she went from playing basketball to whipping up masterpieces in the kitchen. Chef Morghan has all aspects of the meal perfected from breakfast to dessert.

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Shop her look!

November 2018- Gina Sansonia

Chef Gina is the Executive Chef/Owner of Cucina Bambina, a mobile, gourmet Italian eatery that is located in Hollywood, FL. Gina is a driven and passionate chef, with a zest for life…and basil!

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Shop her look!

 

Happy New Year from Chefuniforms & a big THANK YOU to all of our amazing Chefs of the Month!

September 2017 Chef of the Month Michelle Sohan

 

Chef Michelle Sohan based in Port of Spain, Trinidad and Tobago runs her own bakery where she is the lead cake artist and designer. It was a treat to learn more about Chef Michelle and chat about how she designs her stunning sweet treats. So without further ado, we’re happy to introduce you to Michelle Sohan, the September Chef of the Month!

 

1.Birthplace:

Port of Spain, Trinidad and Tobago.

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

I own my bakery, Bakery Treatz, where I am also the Lead Cake Artist and Designer.

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

I love working with the basic modeling tools, as I can create almost any shape or structure. When I started, and even now, I have to be as creative as possible, as many cutters and modern tools are not always available when needed, and very costly to ship last minute into the island. So I improvise! And that’s been the best training for me.

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

Has to be both sight and taste!

5. What advice would you offer for aspiring chefs? 

There’s no easy way to become a professional, take your time to develop your talents, be nice to others in the industry,  and remember, we never stop learning!

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

Learn your ingredients, so you know how to find that perfect balance when using them, from colors, textures, and taste.

7. What does good food mean to you? 

Oh! Good food to me means finding the flavors in harmony with each other from the first bite! I absolutely appreciate when there is a thought process combining ingredients.

8. What features are important to you when selecting a Chef Coat? 

I have to feel comfortable in how I look and how it fits! I’ve actually been wearing ChefUniforms.com jackets for the last six years! And I recommend to all my colleagues as they’re always complimenting me.

9. Favorite ingredient to work with? 

Spices and herbs, cardamom, nutmeg, bay leaf, ginger, basil, and turmeric.

10. Favorite City to dine out in? 

Chicago and more recently, Miami, especially the new Wynwood district. My favorite pastry chefs include Stephane Treand in Costa Mesa, California, Antonio Bachour in Miami and in Trinidad, Chef Josef Habr, who makes the most delicious Lebanese food.

11. Best Dish you have ever made? 

Spiced Trini Rum Cake (recipe coming soon!)

12. Who would you like to bake for?

I would love to bake for the Wounded Warriors Project after meeting one of their reps at a cake convention in Virginia recently. It is one of my goals after I compete this upcoming October in Milan, Italy, at the Cake Designers World Championships.

13. What made you decide to become a chef? 

I actually had never liked being I the kitchen whilst growing up! In fact, my two sisters were the cook and baker, I did all the other chores, like making the beds etc. But I had a very serious accident whilst at work, and I was just finishing my masters in Food technology at our local university. Our faculty had a bake sale, and I took my sister’s cakes, which sold out immediately, and everyone came asking to place orders! That’s when it happened, I said yes I do! And I’ve never stopped since! It’s like a switch you can’t turn off, everything around me I use as inspiration.

Connect with Our September Chef of the Month:

Website: BakeryTreatz

Instagram: @bakerytreatz

 

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

June 2016 Chef of the Month – Brian Mullins

Brian Mullins-in the kitchen

Congratulations Chef Brian Mullins for being our Chef of the Month for June! See what cheesy concoctions he has been making in Miami!

Where were you born?                

I was born in Long Island, New York.

Where do you work and where are you based? 

I live and work in Miami.  I have food trucks and two brick and mortar locations for Ms. Cheezious.  It started as a food truck in 2010 and we opened our first brick and mortar on February 1, 2015 and our second this past April.

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

My favorite kitchen tool is a good knife.  It can become an expensive habit!

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

Hearing.  In the restaurant industry we need to listen to people and our guests’ feedback.  You can’t be emotional if someone doesn’t care for something.  You need to be able to hear them and make changes.  A lot of people don’t listen to what their customers have to say.

What advice would you offer for aspiring chefs?  

Put in the time.  Learn to take every opportunity presented to you when you’re not working.  Ask to volunteer, to work with other chefs and offer to work at any event.  Keep your head, down mouth shut and observe what’s going on around you.  Be humble, pay attention and ask questions.

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

Proper seasoning in general, but especially salt.  It can change a lot of things so learn how to use it correctly.

What does good food mean to you?    

Good food means family. I grew up in a house where my mother, grandmother and aunts all cooked really well.  My best memories are of big meals made from scratch in the kitchen that took hours or days, depending on what they were cooking.  We all sat down together and ate really good meals. Now, my family and friends in the industry get together to create good meals and share those new memories.

What trends do you see emerging in the near future?  

No one is really doing shakes in Miami, so we brought it back. We launched them a month or so ago. Florida is so hot; everyone wants a cold milkshake.  We did a midnight snack shake – a chocolate shake with chocolate and peanut dipped pretzels, caramel popcorn and chocolate covered potato chips topped with whipped cream and sprinkles. For all the Miami people, we did a Pastelito shake with a guava cream cheese and vanilla base garnished with a fresh Pastelito on top.

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

I want it to fit well and look good.  Who doesn’t want to look good?  I am big in the shoulders, so I need to be able to move.  The coat needs to be moveable and breathable.  I wear a lot of chef shirts.  Being in South Florida, it is hot all day, every day and even hotter in the kitchen.

Favorite ingredient to work with?    

Obviously, cheese.  But besides doing grilled cheese, I really love smoking meats and BBQ.  I like making pulled pork and ribs.

Favorite City to dine out in?   

New York. I love every place. There are so many people from so many places around the world that you can get anything. It’s so rich in culture.  If you want Mexican, someone from Mexico will make it or if you want dumplings, someone will make you authentic dumplings.  I can always have one more slice of pizza as a snack in between meals too.  I come home 10 pounds heavier from every trip!

Best Dish you have ever made?     

Probably ribs.  Like I said, I love smoking meats and barbecuing.  You can take a long time to prepare them to impart a lot of flavor, and I create a good sauce.  I can make them ahead of time and heat them up when I have friends over.  I never have a problem having people show up for my barbecue.

Place you eat most often on your days off?      

The Hillstone.  I always know what I am getting.  The food is good and the service is always great.  Since I have so few days off, I want to have a meal served to me properly. I don’t want to leave a restaurant mad on my day off.

Person you would most like to cook for?         

I would like to cook for José Andrés.  He seems like a cool guy to hang out with.  I would love to make Spanish food and tapas with him.  He has always been a super nice guy when I have met him in the past.  Like I said before, my best memories are good meals with family and I think cooking for him would be like that.

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

I started cooking at a very young age.  Growing up, my mom was a single mom.  We would fend for ourselves from an early age.  When I was like 7, I would wake her up while she was sleeping to open jars.  She was always in the kitchen cooking and making breakfast, lunch and dinner for everyone.  After seeing my mom, grandmother and aunts cook, I wanted to emulate what they were doing. I would figure things out and make stuff that tasted good and get everyone sit down to have a good meal.

What is new on your DVR?      

You would have to ask my wife.  When I come home, I sit down and she puts on whatever she wants and I can just sit still finally.  I don’t get much time at work to sit still.

May 2016 Chef of the Month – Jimmy Rodriguez

Chef Jimmy's Blue Pic.

Congratulations Chef Jimmy Rodriguez for being our Chef of the Month for May!  Find out what Chef Jimmy has been up to while introducing big, new flavors to the BG Florida State Parks!

  1. Where were you born?

I was born in Havana, Cuba.  I was in Cuba until I was 12 years old.  I came over to America in ‘85.

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

I currently work for BG Florida Parks.  The three state parks included are Oleta River State Park, Hugh Birch State Park, and John U Lloyd State Park.  I am involved in turning the state park concession stands and Blue Marlin Fish House into a better dining experience.  I am implementing the use of higher quality products and standardized recipes that the entire company will follow and produce to my personal standards.

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

My favorite kitchen tool is my chef coat.  This is an important tool to help protect me from being burned and scratched in the kitchen.  It also gives me a sense of pride and lets people understand that there is a professional behind the wheel, but also a graduate that loves his craft.  In my chef coat, I always carry a thermometer, a flashlight, a knife and a sharpie.

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

Taste is my strongest sense.  I have trained my palate to know exactly what a dish will taste like before even needing to taste it.  With my training and experience, I am able to follow a standardized recipe and use the knowledge of the ingredients I am incorporating and not need to taste the dish.  Nothing has too much or too little seasoning.  This knowledge has led to much of my success.

  1. What advice would you offer for aspiring chefs?

You must love your craft.  I hate culinary programs that fill students’ minds with the idea that “he who wants a college degree, not knowing the fire they are about to jump into, can get a degree.”  College kids think they can get a degree and get a top dollar job, and it’s the furthest thing from that.  Students should have a job in the industry before going to school so they know what they are getting themselves into.  You have to have a love for food and for the craft.

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

If you wouldn’t serve it to your mother, you should never serve it to your guests.  If you are in doubt, throw it out.  The quality of your product is a MUST.

  1. What does good food mean to you?

Good food is about texture and the timeliness of getting the dish to the customer.  The little details are important.  You want to be able to differentiate between every ingredient in each bite.  No one wants overcooked chicken and vegetables and mushy carrots.

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

I call it the Pan-American menu.  Many menus now relate to all types of people and can have French style cuisine, Caribbean style cuisine, etc. all on the same menu. With my real knowledge of different cuisines from Cuba, I want to make sure all restaurants have a mixture and that everyone has an alliance to the food being served.

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

It needs to be durable, breathable, good quality material, and washes and dries well.  I prefer long sleeves with arm pockets to protect my arms and hold everything I need.

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

I always wear a bandana to keep my hair out of my face. Also, I use aprons only when prepping.  Don’t walk out of the prep area with an apron.  The apron protects the food from you, not you from the food.

  1. Favorite ingredient to work with?

Lately it has been Greek yogurt.  I try to incorporate it into everything, even my Caesar dressing has Greek yogurt in it.  I no longer use preservatives in my food, so you will not find any mayonnaise or sour cream in my kitchen.  I preserve everything with lime juice, Worcestershire sauce, hot sauce, etc. to keep it fresh.  Smaller batches with no preservatives is the secret to success.

  1. Favorite city to dine out in?

Miami.  There is a wide range of restaurants in all the different areas that have been built up like the Art District and Liberty City.

  1. Best dish you have ever made?

My Cilantro yogurt sauce.  I make an emulsification of Greek yogurt, extra virgin olive oil and fresh herbs.  Always organic ingredients, no preservatives.  It goes with everything- fish, chicken, been, even French fries.

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

I eat mostly at home and don’t dine out a lot.  Lately I have been perfecting recipes for croquettes using different meats and fish with all fresh ingredients. I will have a line of croquettes and sauces out before 2017.

  1. Person you would most like to cook for?

My Wife! Dee Rodriguez, she is my biggest fan as well as my critic. My inspiration.

  1. What made you decide to become a chef?

In Cuba, I had been cooking since I was sitting in my grandmother’s lap.  When I came to America, I used to be a tour guide and air boat Captain.  At the end of the tour I would reach in and hold an alligator so people could take pictures.  Eventually, my wife told me it was too dangerous, so I went to culinary school.

  1. What is new on your DVR?

The Marlins baseball season from last year.  I didn’t watch it live, but I watch every minute of every game at my leisure.  I’m still finishing last season!

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