Tag Archives: chef of the month

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 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

Chef John Offerdahl’s Ultimate Stuffed Inside LineBurger

Offerdahl's Recipe Pic.jpgWe’re so excited to share another excellent recipe with you! Presenting, our Chef of the Month, John Offerdahl’s signature Ultimate Stuffed Inside LineBurger recipe! There is no time like Summer to start up the grill and cook some amazing burgers. This mouth-watering burger is a must-try Summer recipe that will rock your grill!

Ingredients: 

2 lbs Ground Chuck or Sirloin

2 T. Mustard

7 oz. Taco Chips, finely crushed

1/2 tsp. Garlic Salt

1 Egg

1/4 tsp. Pepper

8 oz. Sliced Cheddar or Monterey Jack cheese

1 Ripe Tomato, sliced and seasoned with Lemon Pepper

1/2 Red Onion, thinly sliced

1/2 cup Dill or Sweet Pickle, sliced

1/4 cup Black or Green Olives, sliced

1/4 cup Melted Butter

1 T. Chili Powder

Directions: 

John Recipe 1.PNG

Stay connected with our July Chef of the Month:

Website: http://www.offerdahls.com/

Instagram: @johnofferdahl

Twitter: @GridironGriller

July 2017 Chef of the Month John Offerdahl

Offerdahls Pic 1John Offerdahl began his professional football career in 1986, when he was drafted by the Miami Dolphins in the second round. John was an inside linebacker, and had an extremely successful professional football career spanning a total of 8 years. He founded his first restaurant, Offerdahl’s Bagel Gourmet, while he was still playing football professionally, igniting his passion of freshly made food eventually leading to the creation of his quick-service chain of restaurants now known as Offerdahl’s Off the Grill.

Recently we had the opportunity to speak with John and we’re so thrilled to have him as our July Chef of the Month. Check out our visit to Offerdahl’s Off the Grill!

Keep reading to learn more about his time on and off the grill, and words of wisdom for future chefs looking to enter the industry.

1. After your incredibly successful career in professional football, what got you interested in the food business?

I was in the midst of contract negotiations with the team – actually the longest holdout in Miami Dolphins history – and during that time my wife Lynn and I started doing research into the food business, especially bagels, knowing that my professional career could potentially end at any moment! We happened to be in the market at a time when new technology, including a new type of bagel-manufacturing machine that made the process much more efficient and cost-effective, was revolutionizing the industry by combining two separate processes into one. We asked our lawyer at the time if we should really attempt to enter the restaurant business, and he began asking us questions: Where did we grow up? Do you have any previous restaurant experience? Business experience? It became painfully clear that we had all the wrong answers to these questions. Despite that, he later sent us a package saying his answer was inside, and low-and-behold it was a bagel toaster.

2. Tell us a about your restaurant, Offerdahl’s Off the Grill.

We are a fast-casual diner specializing in providing fresh, healthy choices that let you leave feeling refreshed, not weighed down! Since our founding in 2000, we have grown to six stores around South Florida.

3. What is your favorite hobby/pastime to participate in outside of work?

Bridge. I love the game and it is by far one of my favorite pastimes. I play every Wednesday with a group of four close friends. It gets extremely competitive and I absolutely love it! It keeps my mind sharp.

4. How many employees do you have at your stores?

We have more than 120 employees across our six stores.

5. What made you choose Chef Uniforms as your uniform supplier for over 120 employees and are you satisfied with the service you have been provided?

We are not only beyond satisfied, we love them! I walk into our stores and I am so proud of the way my employees look. A combination of factors – the branding, the embroidery, the styling, it just all comes together really nicely. I wear mine almost every workday! They hide grease and stains really well, especially due to the dark colors we chose. Most importantly though was the customer service Chef Uniforms provided. My wife Lynn said she was so impressed by how responsive you guys were as a company and by how well we were able to work together as partners to create this uniform line.

6. What is your favorite/best dish you have ever made?

The Inside Lineburger! I love making them because I can customize it with whatever ingredients I want in the burgers, creating new tastes and flavors! The largest one I’ve ever made was about the size of my grill!

7. Tell us a little about the charitable work you do.

Working through a charitable Foundation I created called the Handoff Foundation, we assist in enabling the homeless to get off the street and focus on rebuilding their lives. We also host an annual charity event called the Gridiron Grilloff – a premier venue where football and food meet. As a food, wine, tailgate festival, it is a fun way to support the less fortunate by bringing together professional Dolphins players with some of South Florida’s best professional chefs!

8. What’s the best piece of advice you would give aspiring chefs?

The best piece of advice I could give to people considering entering the restaurant business would be to keep your 40 hour a week job and spend another 20 hours on top of that in working in the food industry. Not only will that give you appreciation for what working in food is like, but it will also give you an idea of how much time is required for a successful career in the restaurant industry. 60-hour work weeks are not only common, but nearly required for success! Also, I’m a big believer in pursuing your dreams, because after all, who would have thought I could have entered the bagel business!

Stay connected with our July Chef of the Month:

Website: http://www.offerdahls.com/

Instagram: @johnofferdahl

Twitter: @GridironGriller

Chef Marcela’s Chocolate Madeleines

00214.jpgSummertime calls for sweet treats. Our June Chef of the Month took the traditional madeleine recipe and added everyone’s favorite ingredient… chocolate. Enjoy this fantastic chocolate madeleine recipe and start baking to share these delectable sweets with your friends, family, clients, or customers.

Chocolate Madeleines

Ingredients:

3 eggs

1/2 cup sugar

1 tsp baking powder

3/4 cup flour

1/4 cup cocoa powder

zest of one lemon

1/2 tsp vanilla extract

1 pinch of salt

4 oz butter, melted and cooled

Directions:

  1. Preheat the oven to 400 F.
  2. Spray madeleines mold with non-stick spray and set aside.
  3. Whisk together the eggs and sugar until the mixture is pale and thick.
  4. In a bowl sift together the flour, baking powder, cocoa powder, salt, and zest.
  5. Add the dry ingredients to the eggs and sugar mixture. Mix until combined, add the melted butter and mix until smooth.
  6. Spoon batter into the molds and bake for 12 minutes.
  7. Cool on a wire rack.

Connect with Our June Chef of the Month:

Website: http://www.thesweetbrigadier.com/

Facebook: The Sweet Brigadier Chocolate Truffles

Instagram: @thesweetbrigadier

Twitter: @SweetBrigadier

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June 2017 Chef of the Month Marcela Ferrinha

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Chef Marcela is wearing Chef Uniforms Coat #83511

Summer is about to get a lot sweeter with our June Chef of the Month, Marcela Ferrinha! A Brazilian native who now resides in Utah as a pastry chef that specializes in delicious vegan desserts. Read more about her life and pastry chef expertise below and make sure stay tuned all month long to see her tasty and delightful creations!

 

1.Birthplace:

I was in born Rio de Janiero, Brazil. I moved to the U.S. ten years ago – on June 1st.

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

I’m in Salt Lake City, Utah. I have a business called The Sweet Brigadier, where I work as a private catering chef.

I am also a pastry chef at Zest Kitchen & Bar in downtown Salt Lake. In 2016, we won 5 awards from a local newspaper, one being Best Vegan Restaurant and we got awarded third place for best dessert in the state of Utah.

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

My offset spatula, I use it for everything!  Also, the oven without it, I can’t make most of my creations.

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

Vision, I eat with my eyes first!

5. What advice would you offer for aspiring chefs?

You have to read and study a lot – it is like being a doctor – researching and trying new things all the time. Change recipes. Modify everything. Even if you want to change a regular recipe into vegan or vegetarian – you make something totally new and awesome. The more knowledge you have, the better your creations will be.

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

How to make rice, not everyone knows how to do that, also cook eggs. I am terrible at that because I don’t eat them, so it’s hard for me to cook them. For pastry chefs, tempering chocolate, the more you practice the better you get. It is very tricky.

7. What does good dessert mean to you?

A good dessert has balance in the flavors and sugar. I eat a lot of sweets, but sometimes you go to bakeries and the desserts look beautiful, but you take a bite and can’t eat it because is terribly sweet, and you can’t distinguish the flavors in it.

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

I like colors. I have a lot of colorful ones from Chef Uniforms, I have the white with pink buttons, polka dots light pink, green, purple, white and now I got an orange one.

I also like the ones with light fabric and they have to have long sleeves. They need to be extra small, I don’t like the “baggy” ones.

9. Favorite ingredient to work with?

Chocolate. I have 55 different flavors of my chocolate truffles, it is my specialty. I love mixing strawberry and chocolate together, that pair is always good.

10. Favorite City to dine out in?

Sao Paulo in Brazil. You can find any kind of restaurant there. New York City, it is very similar.

11. Best Dish you have ever made?

My chocolate truffles are super popular, my clients love them. I also made a vegan chocolate pot de crème with salted caramel popcorn once that was amazing!

12. Name someone you’d love to cook for.

People who appreciate service and good food. Sometimes it is hard to cook for people who don’t care about that. It is really nice to get compliments and know when people love your food and appreciate that.

If it were to be a famous person, I would love to cook to Mario Francesco Batali or Gordon Ramsay. It would be scary to hear their feedback but I think they would teach me a lot of things just by trying my food.

13. What made you decide to become a chef?

When I moved here, the only two things I knew how to cook were rice and ham & cheese sandwich (LOL). At that time I was working as a trainee in management in a country club in Florida, in their restaurant. And I was pretty much eating only bread and a lot of fast food.

On my days off, I was bored at home, so I asked the chef there if I could come in and help them in the kitchen. My first day, I cut all my 10 fingers. So, the chef asked me to do the dessert and salad stations, was when I felt in love for sweets. Also, I gained a lot of weight of my bad eating habits, so I was kind of forced to learn how to cook.

Want to get to know Chef Marcela more? Connect with her online!

Website: http://www.thesweetbrigadier.com/

Facebook: The Sweet Brigadier Chocolate Truffles

Instagram: @thesweetbrigadier

Twitter: @SweetBrigadier

Shop her look!

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