Tag Archives: chef of the month

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

 

YBC-Pic 2018 3
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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

Will_Coat_Grill
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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

Chef Michelle’s Rich Trini Rum Cake

fruitake.jpgThis cake is very popular in the Caribbean and especially in Trinidad, where it’s been the traditional flavor for wedding cakes for many years! It lasts very long when stored in an airtight container, so cakes weighed a ton! Recently, however, mainly the top tier is kept with traditional rum cake. It is a cherished treat for Christmas time, for all the office parties and family get-togethers, and given even as presents. It can be decorated with candied fruits, glazed with royal icing, and very good when covered with fondant.

Ingredients for Cake Mix:

454g butter

1 cup all-purpose flour

1 cup brown sugar

2 tsp almond essence

2 tsp baking powder

6 eggs or 3 cups apple sauce

2 cups browning

1/4 cup candied orange peel

2 tsp cinnamon

2 tsp nutmeg

*2 cups pureed fruit mix

1 cup rum (leave out if you don’t want alcohol)

Ingredients for Fruit Mix:

Prepare in advance by marinating in 6 cups cherry brandy (use a berry juice if you want to keep it free of alcohol).

1 lb currants

1 lb raisins

1 lb cherries

1 lb prunes

Directions:

1. Sift all the dry ingredients together.

2. Cream butter and brown sugar, then slowly add eggs.

3. With the mixer on medium speed, add dry ingredients in 4 parts until fully blended. Do not overbeat.

4. Add the browning and the fruit puree mix, fold in with a spatula.

5. Pour into a greased and floured 8” tin about ¾ full. Bake at 250F for about 1 ½ hours. It will still be moist when a stick is inserted, but the sides will aleady start to release from the pan.

6. Pour the cup of rum and cover with aluminum foil until it cools.

This cake tastes better as it ages, and you can continue to moisten with extra rum as desired. Also served very nicely with a brown butter rum sauce and a scoop of homemade coconut ice-cream!

Connect with Our September Chef of the Month:

Website: BakeryTreatz

Instagram: @bakerytreatz

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 Lauren’s Asian Pear Slaw

This Asian Pear Slaw recipe from Chef Lauren pairs perfectly with her previous recipe, Spicy Sticky Ribs. Whether you are craving a delicious light meal or you need a side salad to serve with your main course this recipe will do the trick!

Asian Pear Slaw Image

Ingredients for Slaw:

2 cups shredded napa or savoy cabbage

2 cups shredded radicchio or red cabbage

1 Asian pear, sliced into bite-size pieces

1/2 Persian cucumber, cut into matchsticks

1 medium carrot, cut into matchsticks (about 1 cup)

1 Serrano, jalapeño or red chili, cut into thin slices

Chopped salted peanuts

Fresh torn cilantro and basil

2 teaspoons sesame seeds black or white (optional), toasted

Ingredients for Peanut Dressing:

1/3 cup peanut butter natural creamy or smooth

2 tablespoons lime juice

3 tablespoons honey or pure maple syrup

1 1/2 tablespoons rice wine vinegar

1 1/2 tablespoons soy sauce low sodium

1 teaspoon Sesame oil

1 teaspoon sriracha

1/2 teaspoon ginger minced

1 clove garlic roughly chopped

1 tablespoon water

Directions: 

Salad:

In a large bowl, add all salad ingredients except peanuts and sesame seeds; cabbage, radicchio, cucumber, carrot, pear, cilantro, mint, and Serrano. Set aside while you make the dressing.

Peanut Dressing:

In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.

To Serve:

Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with toasted sesame seeds and roasted peanuts. Enjoy!

 

 

Connect with Our August Chef of the Month:

Website: https://www.cheflawless.com/home

Instagram: @chef_lawless

Twitter: @chef_lawless

Shop Chef Lauren’s Look!

August 2017 Chef of the Month Lauren Lawless

 

 

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Chef Lauren is wearing Coat #83315 in Black with Hot Pink

We’re so excited to introduce our newest addition to our Chef of the Month program, Lauren Lawless! Our August chef is self-taught and owns her mark as being an out-of-the-box, “unique” chef for the modern, ever-changing consumer. Chef Lauren is a mother who manages a full-time job, as she finishes her bachelor’s degree in business, all while breaking into the food industry. Watch Chef Lauren compete on MasterChef season 8.

Read more about Lauren below and shop her look!

 

1. Where were you born? 

I was born in Orange County but I grew up in San Diego my entire life.

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

I work for Accredited Debt Relief I am in a senior account executive and I help people become debt-free, we are based out of San Diego.

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

I love a good cast iron skillet and a high-quality sharp knife.

4. What advice would you offer for aspiring chefs?

Don’t be scared to take risks, be creative, try new flavors, textures and techniques. Plus, always make your creation your own, be original because it will set you apart.

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

I think all chefs should master how to chop and how to perfectly cook your protein.

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

When I am picking out my chef outfit, the three most important things to me are fit, comfort, and style.

7. Favorite ingredient to work with? 

I really like working with different global spices such as turmeric, ginger, and saffron. I also love all kinds of pepper, fresh herbs, and chili peppers.

8. Favorite City to dine out in? 

San Diego of course and Las Vegas.

9. Best Dish you have ever made? 

Halibut with creamed corn.

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

A few of my favorite restaurants in San Diego – Mr. Sushi, Costa Brava, Arrivederci and C Level & Island Prime.

11. Who would you like to cook for?

Oh, I would love to cook for Anthony Bourdain or Wolfgang Puck

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

Some of my favorites are Chopped, MasterChef, Anthony Bourdain, Chefs Table, Bizzare Foods with Andrew Zimmern and Burnt.

Connect with Our August Chef of the Month:

Website: https://www.cheflawless.com/home

Instagram: @chef_lawless

Twitter: @chef_lawless

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