Tag Archives: Chef Uniforms

CHEF KRISTAL’S PURPLE CAULIFLOWER SOUP

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Chef Kristal has delighted our taste-buds with her Purple Cauliflower Soup recipe! What better way to keep warm (and healthy) during the winter than with a yummy soup? Get Chef Kristal’s recipe below and meet the dish that will keep you wanting more!

Ingredients

1 head of white cauliflower, cut into florets

1 head of purple cauliflower, cut into florets

1 onion, small diced

3 cloves of garlic, minced

5 cups of vegetable broth

1/4 cup chopped parsley

1 cup flour

1 cup butter, melted

2 cups sliced carrots

1 cup of sliced celery

2 tbs paprika

2 tsp garlic powder

2 tsp onion powder

salt to taste

2 cups of coconut milk

olive oil

Directions

1. In a sauce pan make a roux by melting the butter and stirring in the flour & combine until a white paste is formed.

2. Cook the roux for two minutes.

3. In a large pot on medium heat, drizzle some olive oil into the pot.

4. Add in onions and garlic and sauté for two minutes.

5. Add in vegetable broth and white cauliflower, and bring to a boil.

6. Once the broth has come to a boil, turn the heat down to low and scoop out 3 cups of this mixture and place into a blender.

7. Blend the mixture and add it back into the pan. Stir in the roux and cook until the broth is slightly thickened.

8. Add in carrots, purple cauliflower, celery, carrots and coconut milk.

9. Season with salt, garlic powder, paprika and onion powder.

10. Stir and cook until vegetables are tender, about 10 minutes.

11. Stir in parsley once vegetables are tender.

 

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

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

FEBRUARY 2019 CHEF OF THE MONTH- CHEF KRISTAL

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

 

 

1. Where were you born?

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

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

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

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

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

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

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

5. What advice would you offer for aspiring chefs?

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

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

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

7. What does good food mean to you?

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

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

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

9. Favorite ingredient to work with?

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

10. Favorite City to dine out in?

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

11. Best Dish you have ever made?

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

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

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

13. Person you would most like to cook for? 

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

14. What made you decide to become a chef?

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

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

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

CHEF KARMA’S CARIBBEAN YELLOW RICE

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

 

 

 

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!

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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

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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

 

October 2018 Chef of the Month Morghan Medlock

We are so excited to introduce our October 2018 Chef of the Month, Chef 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. Read below to find out more fun facts about our October Chef of the Month and her new found love of cooking.

1. Where were you born?

Pasadena, California

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

I am self employed personal chef and food blogger.

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

My favorite kitchen tool when creating mater piece dishes is my Chef’s knife that was gifted to me upon graduation of culinary school.

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

My sharpest sense out of all my senses is taste.

5. What advice would you offer for aspiring chefs?

The advice I’d offer aspiring chefs is that if their heart and soul is not on the kitchen then please get out of it. Food is emotional and takes everything you have to produce a delicious dish.

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

One tip every chef should know and perfect is the ability to adjust on the fly. Stuff happens in the kitchen at any given moment and as a chef your job is to be able to transform mistakes into masterpieces.

7. What does good food mean to you?

Good food to me means a dish that takes my soul on a ride as I fork around the plate. Or a dish that triggers a memory or inspires me to create.

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

The features important to me when selecting a chef outfit are color, fit and style all of which should tell someone who I am without me having to utter a word.

9. Favorite ingredient to work with?

Favorite ingredient to work with is an egg because you can literally put it in or on almost anything and call it brunch if you want. Not to mention it’s a hell of a binding agent. when baking.

10. Favorite City to dine out in?

Favorite City to dine out in is Houston, Texas.

11. Best Dish you have ever made?

The best dish I have ever made was a braised squid ink pasta.

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

I like to eat all things brunch on my days off.

13. Person you would most like to cook for?

The person I would most like to cook for is Gordon Ramsay.

14. What made you decide to become a chef?

I decided to become a chef because it is the only thing that makes me feel alive as I did when I played basketball (my first career). It’s the only other way for me to entertain a crowd, inspire people, and tell my story like I did with basketball. And lastly so my kid would never have to grow up in a drive thru at a fast food spot.

Connect with our October Chef of the Month:

Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

Chef Penelope’s Pork Belly with Peas & Carrots Recipe

IMG_4037Pair Pork Belly with a subtle blend of peas and carrots using Chef Penelope’s elegant recipe. This recipe highlights the use of various spices to activate rich, complex flavors in the pork and vegetable blend. Serves up to 4 plates – see Chef Penelope Wong’s recipe below!

Ingredients

Pork Belly

  • 10 oz. pork belly, skin diamond scored
  • 4 oz. store bought or house made hoisin sauce
  • 4 oz. light brown sugar
  • 1 tsp. ground white pepper
  • 1 tsp. ground toasted fennel seeds
  • 2 oz. toasted sesame oil
  • 2 oz. olive oil
  • 2 C. chicken stock

Carrot Puree

  • 1 shallot, minced
  • 2 C. peeled, rough chopped carrots
  • s&p
  • pinch star anise
  • ¼ tsp. ground toasted fennel seed
  • pinch ground clove
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground Szechuan peppercorn
  • 2 C. chicken stock

Anise Glazed Heirloom Carrot

  • 1 bunch assorted heirloom carrots, peel, tops trimmed and halved
  • 4 oz. unsalted butter
  • 1 star anise pod
  • 4 oz. granulated sugar
  • 4 oz. chicken stock
  • 1 C. cleaned English peas
  • 8 oz. brown butter
  • 2 oz. pea tendrils

Directions

Pork Belly

Preheat oven to 325 degrees F.

  1. Rub pork belly with hoisin, brown sugar, white pepper and fennel seeds.
  2. Heat a roasting pan on high heat with sesame oil and olive oil.
  3. When the pan is hot, place the pork belly, skin side down and sear. Cook for 8 minutes, or until skin starts to caramelize.
  4. Flip over and sear the other side for an additional 5 minutes.
  5. Add in chicken stock and cover with aluminum foil and transfer to the oven.
  6. Roast for 45 minutes to 1 hour, or until tender and cooked through. remove aluminum foil and continue to roast for 15-20 more minutes, or until skin is browned and crisp.
  7. Slice into 4 thick 2.5 oz. slices, reserve for plating.

Carrot Puree

  1. In a small stock pot, saute minced shallot with 1 tsp. olive oil.
  2. Add in chopped carrots, salt & pepper, star anise, fennel seed, clove, cinnamon and Szechuan peppercorn.
  3. Continue to saute for 3-5 minutes, until carrots begin cooking and spices become fragrant.
  4. Add in chicken stock and bring to a boil.
  5. Lower heat and allow to cook at a slow boil for 20 minutes.
  6. Transfer carrots and ½ amount of stock into a high speed vitamix blender.
  7. Add in 2 oz. chilled unsalted butter.
  8. Puree on low speed gradually increasing to high speed and continue to puree until mixture becomes smooth.
  9. Add in more of the cooking liquid if necessary.

Anise Glazed Heirloom Carrots

  1. In a saute pan, heat butter.
  2. When butter melts, add in halved carrots and saute for 3 minutes.
  3. Add in star anise pod and sugar, continue to saute for an additional 3-5 minutes.
  4. Add in stock and reduce heat to medium low, making sure carrots are mostly submerged.
  5. Continue to cook for 20-25 minutes, or until liquid has reduced to a syrupy glaze and carrots are cooked through. Reserve.

Peas

  1. Heat a saute pan with 2 oz. olive oil, saute peas with salt & pepper until cooked through.

Brown Butter Foam

  1. Heat butter in a small sauce pan on low heat, until butter starts to brown.
  2. Once you notice the butter starting to brown, start whisking the butter lightly to evenly distribute and brown proteins.
  3. Once desired darkness of butter is reached, remove butter from the pan to prevent further browning and possible burning).
  4. Transfer browned butter into a deep vessel. Using a handheld immersion blender,
  5. Blend browned butter at a 45 degree angle to create a layer of foam on the top.

Plating

Swirl carrot puree onto plate, spoon English peas on puree, place slice of browned pork belly nestled into peas and spoon brown butter foam on top of pork belly.  Garnish with snipped pea tendrils.

Connect with Our September Chef of the Month:

Shop Her Look!

Instagram: @penelopewong

 

 

 

 

Chef Penelope’s Black Mussels with Korean Street Corn Espuma

IMG_4803.JPGShellfish may seem intimidating to some cooks without experience, but our September Chef of the Month, Chef Penelope Wong, crafts a seafood recipe fit for anyone to attempt. Serve these Black Mussels with Korean Street Corn Espuma for your next casual dinner to impress your guests with the complex and delicate flavors of seafood!

Ingredients

Mussels:

  • 1 pound fresh black mussels
  • 1 ear corn
  • 2 oz. roasted garlic oil
  • Salt and pepper
  • 1 tsp. sambal chili garlic paste
  • 4 oz. Japanese mirin rice wine
  • 2 oz. unsalted butter

Espuma:

  • 2 ears fresh sweet corn, kernels cut off, reserve cobs
  • 1 shallot minced
  • ½ tsp. Spiceology Korean chili flake
  • ¼ tsp. kosher salt
  • pinch ground black peppercorn
  • ¼ C. Japanese mirin rice wine
  • 1 C. homemade chicken stock
  • 2 oz. unsalted butter, chilled
  • 6 oz. heavy whipping cream
  • Micro cilantro

Procedure

Espuma:

  1. In a small stock pot, add in 1 tbsp. olive oil, sauté shallots and cut corn for 2 minutes, until corn becomes slightly charred.
  2. Add in reserved corn cobs, Korean chili flake, salt and pepper and continue to sauté.
  3. Add in mirin rice wine and allow to reduce by half.
  4. Add in chicken stock and lower heat to a slow boil.
  5. Continue to cook for 15 minutes.
  6. Remove cobs and discard. Transfer items to a high-speed vita mix blender and add in cold butter.  Starting on low speed and low power, puree and gradually increase speed to high and turn power on high, slowly pour in heavy whipping cream.
  7. Allow mixture to cool slightly to approximately 80 degrees F.
  8. Transfer to an ISI charger and reserve.

Mussels:

  1. Submerge mussels in a bowl of cold water to clean.
  2. Rub fresh corn with garlic oil and salt & pepper. Char on a grill until lightly browned.
  3. Cut kernels off of the cob and discard cob.
  4. Strain mussels.
  5. Heat a sauté pan with 1 tbsp. olive oil, add in mussels and sauté for 2 minutes or until they just start to open.
  6. Add in cut corn and sambal and sauté for 1 minute.
  7. Add in mirin rice wine and cover to continue cooking mussels for 1 minute.
  8. Add in butter and swirl in pan to slightly emulsify.

For plating: apply corn espuma into the center of a shallow bowl.  Spoon mussels on top of espuma and sprinkle with additional Korean chili flake and garnish with micro cilantro.

Connect with Our September Chef of the Month:

Shop Her Look!

Instagram: @penelopewong

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