Tag Archives: chef of the month

September 2018 Chef of the Month Penelope Wong

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We are thrilled to introduce our September Chef of the Month, Chef 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. She displays her passion for food in her dishes and in her diligent work towards learning something new every day. Chef Penelope will soon be exploring new goals in the world of cuisine! Read below to find out more about Chef Penelope Wong!

1. Where were you born? Denver, Colorado

Where do you work and where are you based? I am currently the Executive Chef at Glenmoor Country Club in Cherry Hills Village, CO.  I’ve been here for 20 years and have been the Executive Chef for the last 14 years.  I will be finishing up my tenure here in September of 2018 to pursue other goals.

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

I’m very old fashioned.  While I love my tweezers and my chef spoons, when it comes to kitchen tools I’m pretty simple, my favorite knife is my Messermeister Oliva santoku knife and a well-seasoned sauté pan that’s great for getting a perfect sear on a beautiful fish fillet as well as finishing a pan sauce in. I don’t even own a gnocchi board; whenever I make gnocchi (which is quite often), I use the back of a fork to shape them!

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

Hmmmmm…that’s a toss up between smell and taste.  I’ve got an extremely keen palette for layering of flavors and can easily pin point missing layers. And most times I can easily detect which items are being prepped by the aromas wafting through the kitchens and throughout the clubhouse.

4. What advice would you offer for aspiring chefs?

 Never stop learning.  The greatest thing about this industry is that there is ALWAYS something to learn.  Whether you’ve been classically trained, or you grew up in restaurants your whole life, there is something new to learn every single day in the kitchen.  Humility is the gateway to knowledge. I come in to my kitchen everyday with the hopes of learning something new, whether it be from one of my dishwashers regarding cuisine from their childhood or from one of my fellow managers in how they dealt with a difficult situation.

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

If there’s ever just a little something missing and you can’t place your finger on it, add a splash of vinegar. It’ll brighten all the flavors you’ve already infused into the dish and add another layer.

6. What does good food mean to you?

Good food is everything.  Good food is nostalgia and integrity to me.  My integrity as a chef is because of the flavors of my childhood.  Most of my childhood memories center around food, and most of it involved my large family and close friends.  If you think about it, have you ever had a bad memory in which good food was involved?  Bad memories and good food simply cannot coexist.

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

Especially as a woman, comfort and durability are key.  I’ve purchased chef coats in the past that were cut ‘for a woman’s shape’ only to find out they were tailored to help accentuate a woman’s shape rather than to fit a woman’s shape.  When I’m in the kitchen all day prepping for service, prepping for large events, getting through service, going through inventories on order days and breaking down boxes on delivery days, I could really care less that my chef’s coat accentuated my womanly shape.  A woman’s chef coat and pants should fit her body with comfort and provide ease of movement that comes with being a working chef.

8. Favorite ingredient to work with?

Kaffir Lime

9. Favorite City to dine out in?

Bangkok

10. Best Dish you have ever made?

Yum Kai Dao – Thai fried eggs.  This was one of my father’s favorite dishes to eat. Although maybe not the best dish I’ve ever made; but one of the tastiest.  Most people have a misperception about chefs being difficult to please.  But this is one of my favorite dishes to cook and eat.  It’s rice and eggs.  It doesn’t take much more than that to satisfy chefs.

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

Noodles.  I’m a sucker for noodles.  Chinese hand pulled noodles. Thai noodles. Pho noodles. Pasta noodles. Dumplings (technically still a noodle, just flattened and stuffed with something!)

12. Person you would most like to cook for?

My mother.  She passed when I was 16; and although many childhood memories include dishes that she taught me how to make, I never had the opportunity to cook a meal for her when I finally took on this profession as a career.

13. What made you decide to become a chef?

The passion for food is in my blood.  As a child, I was always more interested in what was going on in the kitchen rather than running around with my cousins and playing.  I was always wanting to learn in the kitchen and when I was finally allowed to help in the kitchen with the matriarchs in my family during Sunday dinners, I remember how proud I was of myself to finally earn the privilege of being included in this weekly ritual.  When I turned 12, I would go to my family’s restaurant to help out on the weekends, and rather than staying in the front of the house to help seat people or ring people up, I ended up in the kitchen everyday helping my father and grandfather with prep and eventually getting through services.

Connect with Our September Chef of the Month:

Instagram: @penelopewong

 

Chef Claude’s Sirloin & Mushroom Casserole Recipe

sirloinOur August Chef of the Month, Chef Claude of Pizza Rustica Hollywood, has shared with us a recipe to save for a romantic date or dinner party for two – his sirloin with a mushroom casserole and white bean tomato salad. Steak can sometimes be a daunting challenge, but Chef Claude’s elegant recipe, featuring two succulent side dishes, can be easily prepared with the steps below!

 Ingredients: 

1 7oz lean sirloin

Butter

Olive Oil

White Wine

Red Wine Vinegar

1 cup mushrooms

Minced garlic

Parsley

Asiago Cheese

2 Tomatoes

1/4 Onion

1/4 Can of White beans

Salt/Pepper to taste

Directions: 

Lean Sirloin

  1. Pre-heat a pan and brush your steak with half an ounce of olive oil and salt/pepper.
  2. Sear steak on hot pan for 2 minutes on both sides, if steak is an inch thick.
  3. Place on a cutting board to rest for at least 5 minutes. Once rested, slice steak against the grain.

Mushroom Casserole

  1. Pre-heat butter and olive oil in a pan.
  2. Cook mushrooms in butter and olive oil at medium heat until tender.
  3. Halfway through cooking, add minced garlic, parsley, salt/pepper, and a splash of white wine.
  4. Let liquids deglaze the pan and add asiago cheese. Let cheese melt at low heat while covered.

Tomato White Bean Salad

  1. Dice 2 tomatoes and a ¼ of an onion. Place in a bowl.
  2. Add fresh basil, parsley, olive oil, and ¼ can of white beans that have been rinsed.
  3. Splash with red wine vinegar and salt/pepper to taste.
  4. Toss salad and refrigerate for at least 30 minutes.
  5. Serve with tortilla chips on the side.

Connect with Our August Chef of the Month:

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Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood

 

Chef Claude’s Sicilian Classic Pizza Recipe

IMG_3382Our August Chef of the Month, Chef Claude has shared with us a fan favorite recipe – his delicious Sicilian Pizza! As the owner of the Pizza Rustica Hollywood location, he is surrounded by pizza everyday. Everyone loves pizza and each person has their own favorite. However, you can never go wrong with a classic cheese Siclian pizza! Get his recipe below to make yours at home!

Ingredients: 

1 package of aged pizza dough, precooked

Tomato sauce (recommended with basil, parsley and garlic)

Fresh mozzarella cheese

Directions: 

1. Pre-heat oven to 400 F°.

2. Roll out your precooked dough onto a sheet pan.

3. Add cold tomato sauce that has fresh basil, prasley and garlic on top of the dough. You can buy tomato sauce or make your own!

4. Top the dough and sauce with fresh mozzarella cheese.

5. Cook for 10 minutes. Slice into squares and enjoy!

Connect with Our August Chef of the Month:

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Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood

 

August 2018 Chef of the Month Claude Luciani

We are proud to introduce our August 2018 Chef of the Month, Chef Claude Luciani! After growing up in the Bronx, he made the move to South Florida where he now owns the Pizza Rustica Hollywood location. His mouthwatering, cheesy pizza will not disappoint! Although he loves pizza, you will find him cooking all different meals during his time off. Read more below about Chef Claude’s love for the art of cooking.

1. Where were you born?

I was born in Bronx, NY.

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

I own the Pizza Rustica Hollywood location in Hollywood, Florida.

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

I actually have two favorite kitchen tools – my 8 inch knife and my stainless steel pan. I have cooked with these tools for over 12 years.
4. What is your sharpest sense out of all the 5 senses?

My sharpest sense is touch. Feel is very important as a chef.

5. What advice would you offer for aspiring chefs?

My advice would be to never give up and always make every dish a masterpiece.

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

Every chef should know and perfect their knife skills. They are not only important for safety, but also for your dish’s presentation.

7. What does good food mean to you?

Good food is using quality ingredients and not trying to over complicate your dish.

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

Comfort and mobility are most important for my chef outfit.

9. Favorite ingredient to work with?

My favorite ingredient is olive oil.

10.Favorite City to dine out in?

New York!

11. Best Dish you have ever made?

Baked avocado with tomato basil salad and sauteed shrimp in a wine and butter sauce.

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

I like to grill different varieties of meats and vegetables on my days off.

13. Person you would most like to cook for?

I would most like to cook for Gordon Ramsay.

14. What made you decide to become a chef?

I always loved to cook and it allows me to be creative in my every day life.

Connect with Our August Chef of the Month:

Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood

 

July 2018 Chef of the Month Andres Sen Sang

We are so excited to introduce our July Chef of the Month, Chef Andres Sen Sang!  He 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. Read below to find out more about Chef Andres!

1. Where were you born?

I was born and raised in Guayaquil, Ecuador. After High School, I came to the states with my father and brother to visit. My father asked me if I wanted to go back home or stay in the states and I chose to stay. It was one of the best decisions I made in my life!

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

I am currently the Executive Chef at Suyo GastroFusion in the Bronx. It’s a New Restaurant and Bar in the Bronx serving Peruvian and Asian infused dishes. We just released the Bar menu and will be releasing the Dinner menu in a few weeks. We are bringing progressive/ modern cuisine to the Bronx. Now you don’t have to go to the city to get that kind of dining experience. The Bronx is where it’s at right now, we are really up and coming.

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

My favorite tool in the kitchen is my knife that I got while I was at The International Culinary Center. I decorated the end of the knife with yellow, blue and red tape to represent my Ecuadorian flag. I’m proud of where I came from.

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

I would have to say my sight and touch – these two go together for me. I use my sight to take in my surroundings. I look at colors, shapes and sizes and then I also feel the texture of things. I combine these things to create my dishes. This is why they go hand in hand.

5. What advice would you offer for aspiring chefs?

My advice for aspiring chefs would be to keep grinding. You have to keep motivating yourself daily. Always be consistent in your work and always maintain a good work ethic. Make connections with people everywhere you go, networking is a powerful thing in this industry. Stay humble and grateful for all the opportunities you get. Don’t ever be afraid to fail, it actually turns out to be a great lesson for next time.

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

I would say to always listen and pay attention to details. Always make sure that your kitchen is organized. Your stations should be prepped and set for success. A successful Chef once told me, “always be proactive not reactive.” That has really stuck with me.

7. What does good food meant to you?

Good food to me means that it was cooked with love and passion. Good food is that type of food that you always remember exactly where you were, who you were with and how delicious and satisfying the food was. It becomes more than just good food, it becomes a memorable dining experience.

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

Bronx Chefs are all about swag. You don’t necessarily have to be professional all the time, but you should always look clean. I’m all about a fitted hat, ripped jeans and sneakers. It should be comfortable and allow me to move. It’s a new generation out here and I’m so proud to be a part of it.

9. Favorite ingredient to work with?

Salt and pepper. Sometimes these two ingredients are all you need… oh and love. Salt, pepper and love.

10. Favorite City to dine out in?

I would have to say my hometown of Guayaquil. I mean, there is nothing more satisfying that food from your home town. It’s delicious and nostalgic.

11. Best Dish you have ever made?

Sesame crusted Salmon with Sesame Edamame Mash and Jicama tossed in Ginger Carrot Miso Dressing.

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

Days off, what are those?!?! Just kidding… On the rare occasion that I get a day off I like to have a nice piece of steak with a baked potato and a beer.

13. Person you would most like to cook for?

I would most like to cook for my parents. They are back in Ecuador and I have not had the honor of cooking for them as of yet. I hope to make it happen soon.

14. What made you decide to become a chef?

First of all, I never in my life imagined that I was going to be a Chef. I got my first job in this industry in the bakery at Virgil’s BBQ in NYC. I took the job because I was young and needed money. I slowly realized that I actually liked what I was doing. I worked my way up from that position. As I worked my way up, my passion for cooking grew. It just came so natural. I guess it was my “calling” as people put it. I couldn’t have made this all happen without support from my wife, family and friends. I truly love what I do and I love the journey I’ve taken to get here.

Connect with Our July Chef of the Month:

Instagram: @chef_andy_one

Facebook: Andres Sen Sang

 

June 2018 Chef of the Month Julie Herrera-Lemler

 

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We are excited to introduce you to our June Chef of the Month, Chef Julie Herrera-Lemler! She 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! Read below for more on our June Chef of the Month and her tips and tricks to having a successful career in baking!

1. Where were you born? 

I was born in San Jose, CA.

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

I am the owner of You Betcha Cupcake! In Rochester, MN

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

I have a couple favorite kitchen tools. I love Several different sized cookie scoops.  These are essential for measuring just the right amount of batter for different sized cupcakes. I also need baking tips for creating different frosting looks to accompany the perfect garnish. Finally, I must have my multi kitchen timer – because a busy girl has a million things going at once.  Mine has four timers on it – all with different alarm tones.

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

My eyes. Everyone eats with their eyes first. Details and neatness matters. If you have a beautiful dish – that is the very first impression of what’s to come.

  5. What advice would you offer for aspiring chefs?

I have a couple of things. Volunteer in a kitchen whenever you can. Get the experience of working in different kitchens with different people. Another tip is to find yourself a mentor.  A good mentor (or two) will guide you on the right path.

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

Be organized. Set everything up prior to your start and you won’t have to run around looking for things.

  7. What does good food meant to you?

Good food makes everyone happy. Everyone has to eat but I means something when you take the time, make it right and it turns out good/great!

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

Color and comfort are most important.

 9. Favorite ingredient to work with? 

Berries. Berries are not only delicious but they are beautiful in any dish. The color of berries is like no other.

 10. Favorite City to dine out in? 

My own! Rochester, MN has many new places and has become quite the culinary town in the last couple of years.

 11. Best Dish you have ever made? 

Key Lime PIE Cupcakes. They are my prize winning cupcakes. It is made with a homemade pie crust at the bottom, a key lime cake, key lime cream cheese and butter frosting and a fresh raspberry on top.

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

Anything Asian!

 13. Person you would most like to cook for? 

My father. He passed away before seeing me thrive in my elements of baking. Before he passed, he told me he liked my cooking.  That has stuck with me to this day.  Although he enjoyed my cooking, I know he would have enjoyed my sweet treats.

 14. What made you decide to become a chef?

My passion started with a bake sale for charity. I held it two years in a row and by the end of the second year; I discovered that I really had a passion for creating beautiful small treats.

Connect with Our June Chef of the Month:

Website: http://www.youbetchacupcake.com/

Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

May 2018 Chef of the Month Will Staten

Meet Chef Will Staten, we’re happy to

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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

November 2017 Chef of the Month Jonathan Scinto

 

Introducing our November Chef of the Month, Jonathan Scinto! Scinto is a Private Chef & TV Personality born in Queens, New York. Notably featured on “MasterChef,” “Rooftop Chopped,” and “Iron Chef Showdown,” to name a few. Currently,  Jonathan is the owner of Chef Jonathan’s Private Parties & Events and lives on Long Island with his wife and their 3 daughters.

 

1. Birthplace:

Queens, NY

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

I work all over the United States as a Private Chef. I am based on Long Island, NY in a mid-size town called North Bellmore.

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

My Ninja Food Processor, my Chef Knife from Kayne Custom Knives, Chicago Cutlery Knives, my Plating Spoons from Chef Spoons and Plating Gold Tweezers from TrueCooks.

4. What advice would you offer for aspiring chefs?

Stay humble and dedicated, don’t let rejection and negativity get in the way of your culinary goals.

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

Only use recipes as a tool for research, don’t be afraid to think outside the box to create your own cuisine.

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

Comfort and styling.

7. Favorite ingredient to work with?

Fresh Herbs and Spices

8. Favorite City to dine out in?

NYC.

9. Best Dish you have ever made?

Hard to narrow it down to one, but I like to cook Italian comfort food with Asian Influences. I’m doing a cuisine I invented called “Itasian”, which was first introduced at the Food Network Rooftop “Chopped.”

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

My local pizza place called Calabria Pizza

11. Who do you enjoy cooking for?

Family and Friends.

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

Mind of a Chef, anything Disney, Marvel movies, and classic TV shows from the 50s-90s.

Connect with Our November Chef of the Month:

Website: https://chefjonathans.wixsite.com/jonathanscinto

Instagram: @chefjonathans

Facebook: @ChefJonathanS

Chef Eddie G’s Sauteed Seafood Medley

Sauteed Seafood Medley with Safron Pasta Garlic Cream Sauce (1).pngI’ll title this, “All Chefs Detest Recipe Writing.”

I’m assuming anyone reading this recipe is a more advanced cook/Chef, based on Chef Uniforms demographics and following. Rather than focus on the recipe let’s focus on the techniques. Let’s assume we are cooking for 2 to 4 people.

The most important part of any dish is the sauce, and all sauces are derived from 5, “Mother Sauces.” RE: Escoffier 1910. In this case, it is a Bechamel Sauce.

2 – Bunches Garlic – cleaned

1 – pt. Heavy Cream

In a medium saucepan simmer garlic until soft.

2 oz –  EVOO coat large saute pan

4 oz – grape tomato halved, mushroom sliced, scallop, clam, mussel, shrimp, lobster – anything you like – asparagus …, think color . Saute in a large pan until cooked through.

Ladle Garlic Cream Sauce into Large saute seafood mixture and continue saute until desired consistency, usually to coat the back of a spoon.

1/2 lb.  Add any cooked pasta to mixture; cavatelli, linguine or fettuccine.

Top with chopped parsley, grated cheese and crushed black pepper .

Restaurant cooks love this recipe because it is a quick pick up. If a kitchen is in the weeds, this dish if mise en place correctly can be ready in 2 to 3 minutes, as opposed to a medium-well filet mignon which can take 20 minutes cooked correctly.

Stay tuned for more recipes and techniques to follow.

Follow Chef Eddie G’s #CulinaryJourney 

Twitter: @eddiegchef

Instagram: @ChefEddieG

Facebook: @ChefEddieG

ChefEddieG.com 

October 2017 Chef of the Month Eddie G

Introducing our October Chef of the Month Edward Gallagher III aka Chef Eddie G! Chef Eddie is an American Chef, author, TV personality, born and raised in New York City. His long list of accomplishments includes being an alumnus of Johnson & Wales University of Culinary Arts, owning five restaurants, and cooking in the last eight NFL Super Bowls! Read more below about Chef Eddie G and we’re beyond honored to welcome him to the ChefUniforms family!

 

1. Birthplace:

Manhattan, NYC

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

I have been fortunate to travel and cook, filming my experiences for the last 10 years. I would say New York would be home base.

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

My favorite tool in the kitchen is probably an emulsion blender, but great knives and sauté pans are important as well.

4. What advice would you offer for aspiring chefs?

I tell everyone who is interested in becoming a cook and eventually a Chef that the business is tough, with long hours, but is the most amazing experience to nourish and please other humans with great fresh ingredients.

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

Tips that every cook or chef should know is number one, clean as you go and number two learn correct temperatures of meats and fish and how to pan sear an item.

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

The most important feature when selecting a Chef outfit would be comfort, it’s very important to be comfortable in clothes you are in 12 hours a day most of the time warm environments.

7. Favorite ingredient to work with?

My favorite ingredient would be things I find as I travel, food items indigenous to the area I’m at, Southern Spain has a ‘Roff Tomato’ that I loved cooking with, in Haiti the diri ak djon djon mushroom was amazing to cook with as well. Siracha would be the easy answer.

8. Favorite City to dine out in?

Wow so many, Barcelona Spain – wine & tapas, Negril Jamaica – Jerk Chicken & Red Stripe or Minsk Belarus for draniki & vodka.

9. Best Dish you have ever made?

Best dish I ever made would be Cajun Catfish with a Shrimp Cous Cous and charred asparagus, my mom & dad loved it!

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

Ah, the place I eat most often would probably be local fresh sushi or pizza.

11. Who would you like to cook for? 

I have been so lucky to cook for so many pro athletes, celebrities and actors but the people I love to cook for are my friends and family and anyone who needs a meal. I try to do volunteer work whenever I’m free and there is nothing like cooking food for someone that needs nourishment.

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

Other than sports, I don’t spend much time watching TV.

Connect with Our October Chef of the Month:

Website: http://www.chefeddieg.com/

Instagram: @chefeddieg

Twitter: @EddieGChef

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