Tag Archives: chef of the month

CHEF KARMA’S CARIBBEAN YELLOW RICE

rice

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.

Making pasta.jpg

Shop his look! 

February 2018- Amy Irizarry

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

Image 2

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!

Patty Kitchen

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.

Will_Coat_Grill

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!

YBC-Pic 2018 3

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.

andres_coat_01

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!

Claude_06

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.

Penelope_Coat_01

Shop her look!

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.

black_w_pink_86515_05.jpg

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!

Image 2

Shop her look!

 

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

Chef Gina’s Pesto Recipe

pesto salad.jpg

Roasted Pesto Potatoes, Pesto Noodles, Caprese Grilled Cheese with Arugula Pesto and Pesto Salad. What do all these delicious dishes have in common? Pesto.

Pesto is a delicious, yet simple sauce that can be bought at any supermarket or grocery store, but Chef Gina has a better idea. She has shared a great and simple-to-make pesto recipe that is guaranteed to enhance the flavor to any dish! Find her recipe below.

Ingredients

Fresh Basil(2 -3 cups, but I say you can never have enough basil)

Sometimes I’ll add arugula if I have leftover for some extra kick & nice color 

Pignoli nuts (about 2-2.5 tablespoons)

Fresh garlic (to taste)

Cucina Bambina Extra Virgin Olive oil

Parmesan cheese

Salt & pepper

Directions

1. Blend basil, pignoli nuts and garlic in a blender. Gradually add the olive oil and Parmesan cheese until desired consistency.

2. Season with salt & pepper to taste.

3. Enjoy!

 

Connect with our November Chef of the Month: 

Instagram: @cucinabambinainc

Twitter: @CucinaBambina

Facebook: Cucina Bambina Inc

Chef Gina’s Bruschetta Recipe

Bruschetta is a tasty and easy-to-make dish that can be a great compliment to an Italian entree, a delicious appetizer, or even a platter to serve while entertaining! Our Chef of the month, Gina Sansonia has shared her yummy Bruschetta recipe. Find it below!

Bruschetta

Ingredients

Roma tomatoes – small dice (leave seeds & juice that’s the best part!)

Chopped Basil

Cucina Bambina Extra virgin olive oil

Red onion – small dice (optional)

Salt

Pepper

1 clove of garlic – minced (you can use garlic powder if you don’t have fresh garlic)

1 baguette – thinly sliced on a bias

Directions

1. Lightly brush/drizzle olive oil on bread slices.

2. Season bread with salt and fresh pepper, then toast in the oven to a desired crisp.

3. Set aside and allow to cool.

4. In a separate bowl, mix all the ingredients.(You can do this a day or so in advance for the flavors to marinate together. The longer it sits, the better it tastes).

5. When ready to serve, spoon tomato mixture over your toasted bread. (I use a slotted spoon to ensure the bread isn’t too wet).

6. Spoon a little of the juice on top & garnish with extra basil.

7. Assemble when ready to serve & enjoy!

 

Connect with our November Chef of the Month: 

Instagram: @cucinabambinainc

Twitter: @CucinaBambina

Facebook: Cucina Bambina Inc

 

November 2018 Chef of the Month Gina Sansonia

Shop Her Look!

Image 2We’re delighted to introduce our November 2018 Chef of the Month, 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! We can’t wait to share her story and delicious recipes!  Read below to learn about Chef Gina Sansonia and her passion for food.

 

 

1. Where were you born? 

I was born and raised in New York.

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

I’m the Executive Chef/Owner of Cucina Bambina Inc. We’re a mobile, Gourmet Italian Eatery based out of Hollywood, FL. We travel all over the state participating in various festivals in addition to catering private events.

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

I have an obsession with spoons…. they’re just so handy!

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

I have a keen sense of smell.

5. What advice would you offer for aspiring chefs?

Don’t let anyone tell you that you can’t do something. If you have passion, drive, a strong work ethic and a vision….you can make it happen-you just have to put in the work

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

Work smarter …. not harder.

7. What does good food mean to you?

I firmly believe that good food comes from the heart, along with quality ingredients.

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

COMFORT and style.

9. Favorite ingredient to work with? 

I’m OBSESSED with basil.😍

10. Favorite City to dine out in? 

NYC, baby! Although I would like to check out the Chicago food scene. I hear amazing things.

11. Best Dish you have ever made? 

I make a mean rice ball if I do say so myself and many call me “The Meatball Queen”. Both of those are always crowd pleasers.

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

I typically don’t sit down and eat structured “meals”. I’m content with a good old bag of Doritos surprisingly enough!

13. Person you most like to cook for? 

Hands down my nieces and nephews. I love how excited and engaged they become.  It really is special.

14. What made you decide to become a chef? 

After losing my father to cancer, and being diagnosed with Celiac Disease, it made me look at food differently and (not to sound cliché) made me realize that life is too short. I just went for it!

Connect with our November Chef of the Month: 

Instagram: @cucinabambinainc

Twitter: @CucinaBambina

Facebook: Cucina Bambina Inc

A Real Thanksgiving Treat From Chef Ace Champion

It’s 8 p.m. on Thanksgiving. The aroma of baked turkey still simmers through the living room. The mashed potatoes, sweet potato casserole and stuffing has already maneuvered itself into leftovers and now sits in the fridge inside a plastic container. The fall inspired tablecloth has been branded with gravy droppings and bread crumbs. Hungry gazes have glazed into satisfied smiles.

You can’t help but think: I couldn’t possibly have another bite. Except…

“What’s for dessert?” You utter the words that everyone is thinking.

Pecan pie? Pumpkin pie? Apple pie? 

Nope. Not this Thanksgiving. Thanks to Chef Ace Champion, we have a mouth-watering treat that is just waiting to be gobbled up at Thanksgiving dinner. It’s not your average pecan pie, it’s Chocolate Bourbon Pecan Pie with White Chocolate Ganache Drizzle. What can we say? There’s always room for dessert.

Chocolate Bourbon Pecan Pie with a White Chocolate Drizzle

Make 1 pie for 8 slice servings

Pie Ingredients:

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

Drizzle Ingredients:

1 teaspoon Southern Comfort – optional

8 ounces White Chocolate – melted

1 tablespoon Cream – for the right consistency

1 teaspoon Dark Brown Sugar

Instructions for the Chocolate Bourbon Pecan Pie:

1. Roll pre-made pie shell to fit a 9-in. deep-dish pie plate.

2. Transfer pastry to pie plate; trim to 1/2 inch, beyond edge of plate and flute edges.

3. Par-bake the pie shells for 10 minutes on 325 degrees then remove from oven and cool.

4. In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended.

5. Fold in 1 cup pecans and 1/2 cup chocolate chips.

6. Pour filling into crust; sprinkle with remaining pecans and chocolate chips.

7. Bake at 325° for about 1 hour & 15 minutes or until crust is golden brown and filling is puffed and set.

9. Cool completely on a wire rack.

10. Allow the pie to rest for at least 2 hours before cutting.

This is a great make a day ahead pie!

Instructions for the White Chocolate Ganache:

1. In a double broiler, add the cream and Southern Comfort and allow cooking for about 2 minutes on a steady medium high heat.

2. Add the chocolate chips in a few at a time to allow them to melt nicely with the cream and whiskey.

3. Cook until all chocolate is melted and you have a smooth consistency in your sauce.

4. Note if the sauce is too 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 Morghan’s Banana Bread Recipe

Whether it’s for breakfast, brunch or dessert, Chef Morghan’s Banana Bread is sure to satisfy your sweet tooth! Find her recipe below, and savor the flavor!

Banana Bread

Ingredients

1 1/4 cup AP flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 cup butter

1 cup sugar

1 TBS Vanilla

2 eggs

3 very ripe bananas

Directions

1. Heat oven to 350°F and grease a loaf pan.

2. Mash and beat together eggs and bananas.

3. Add the vanilla, the butter and sugar, and combine.

4. Sift together flour, salt, baking powder, and cinnamon.

5. Add dry ingredients to the wet mixture.

6. Do not over-mix!

7. Pour batter into prepared pan.

8. Cook in the oven for 50 minutes or until a fork comes out clean.

*Note: Let banana bread cool for about 15 minutes before removing from pan.

Tip: Add a sprinkle of brown sugar on top of the batter before putting in the oven for an extra sweet crunchy top.

You may also add any nuts or chocolate to this recipe if you’d like.

 

Connect with our October Chef of the Month:

Get Her Look!

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

Chef Morghan’s Shrimp Pasta Recipe

Shrimp. Pasta. What could be better? How about shrimp pasta? Chef Morghan has shared a mouth-watering shrimp pasta recipe that is a perfect dish for either lunch or dinner. Get her recipe below, and give your taste buds a treat!

Shrimp Pasta 2.jpg

Ingredients

1 pack linguine pasta

1LB shrimp (peeled & deveined)

2 TBS EVOO

2 cloves fresh garlic

1 tomato chopped

Parsley bunch

1/2 lemon

Salt/pepper to taste

1 TBS red chili flakes

Sprinkle of shredded Parmesan

 

Directions

1. Boil pasta according to instructions on package.

2. Rinse and dry and season shrimp with salt, pepper and red chili flakes.

3. Heat a skillet to medium high heat and add 1-2TBS of a high heat oil (veggie, canola, grape seed).

4. Add 1TBS of minced garlic to the heated pan, then add shrimp and begin to sauté just until the shrimp become pink (careful not to overcook them).

5. Remove shrimp from pan and set aside. DO NOT RINSE PAN!

6. Leave all drippings from sautéing the shrimp in the pan and add 1 TBS of olive oil to pan.

7. Dice either a whole or 1/2 tomato depending on how much you like tomatoes.

8. Drain pasta and add to the pan. Begin to toss the pasta around in the drippings and EVOO. Then add the diced tomato and trim the heat to low.

9. Season Pasta with salt and pepper.

10. Add shrimp and toss everything around in the pan on low heat.

11. Garnish with chopped fresh parsley and the juice of the 1/2 of lemon. Plate and serve.

 

Connect with our October Chef of the Month:

Get Her Look!

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

Chef Morghan’s Vegan Waffle Recipe

Vegan Waffles 2.jpg

Whether you are vegan or not, Chef Morghan has shared a delicious waffle recipe perfect for any breakfast! A delicious waffle can be topped with anything you may like – try fresh berries or whipped cream if you desire. Get her recipe below for a breakfast treat not to be missed!

Ingredients

1 cup whole-wheat flour

3/4 TBS baking powder

3 TBS of sugar

1 tsp salt

1 tsp cinnamon

1 cup nut milk

1 TBS vanilla

2 1/2 TBS vegetable or canola oil

Directions

1. Heat & spray waffle iron as instructed.

2. Sift together flour, baking powder, sugar, salt, and cinnamon in a bowl.

3. In a separate bowl combine nut milk, vanilla and oil.

4. Add dry ingredients to the wet and mix together. Make sure to not over mix.

5. Scoop about 1/3 -1/2 cup of batter onto waffle iron (depending on how big it is). Let waffle cook as instructed on waffle iron

6. Plate and serve.

Connect with our October Chef of the Month:

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

%d bloggers like this: