Tag Archives: Chef Uniforms

Chef Oscar’s Vigorón Sauté Recipe

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Our April Chef of the Month, Chef Oscar Del Rivero has shared his delicious Vigorón Sauté Recipe! A traditional Nicaraguan dish, the Vigorón is made of yummy Latin American flavors and fresh ingredients such as yuca and chicharrón! Get the mouth-watering recipe below:

Ingredients

3 ounces pork belly

4 ounces yuca

3 ounces pickled veggies for Vigoron

2 ounces chicharrón

1 pinch parsley, chopped

Directions

1. Boil the yuca pieces and set in the center of a bowl or plate.

2. Prepare pickled veggies with a dash of vinegar, salt and sugar.

3. Top the yuca with pickled veggies.

4. Fry pork belly until golden and set on top of the pickled veggies.

5. Top with chicharrón and sprinkle with parsley.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

APRIL 2019 CHEF OF THE MONTH OSCAR DEL RIVERO

 

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Get His Look

We have an exciting April Chef of the Month- Chef Oscar Del Rivero! Originally from Mexico City, Mexico, Chef Oscar is now an Executive Chef at Jaguar Hospitality Group and a Partner at both Jaguar Latin American Kitchen and Tavera Cocina Mexicana in Miami! Chef Oscar is extremely passionate about enhancing his dishes and brings fresh Latin American flavors with each bite. Read below to learn more about Chef Oscar’s Story!

 

 

 

 

 

 

1. Where were you born?

Mexico City, Mexico. Colonia del Valle. It is a nice area inside the one of the biggest cities in the world. It was lovely growing up there, parks, markets, restaurants, subway system, and the feel of a busy city with a humble charm- but definitely fast-paced.

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

I am the Executive Chef at Jaguar Hospitality Group and Partner at Jaguar Latin American Kitchen and Partner at Talavera Cocina Mexicana.
http://www.jaguarhg.com/
https://www.instagram.com/oscardelrivero/

In 2005 Family and Friends got together to form Jaguar. My father has always loved the symbol of a Jaguar as an Aztec warrior and as a symbol of spiritual strength, as well as an icon for Latin America, since it is a Jaguar’s natural habitat. My partners and I created and developed Jaguar as a welcoming place where you can feel at home and eat food that reminds you of your roots if you are from Latin America. If you are not, Jaguar will represent with authenticity the flavors of South America for your enjoyment. It was and still is a beautiful project. Now after 13 years, it has matured into a neighborhood favorite and a spearhead of Latin American flavors, recipes and ingredients with respect to ancient and modern techniques. We as a group are really passionate about what we bring to Jaguar, with guest satisfaction at the top of the list and a thriving working environment full of challenges and goals. I love Jaguar in Coconut Grove, the rest of the restaurants I’ll tell you in the next interview…. They are amazing as well.

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

My Mexican Spoon (peltre), of course I have favorite knives and special tongs. But I have grown fond of “the Spoon”.

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

It might be sight. That is why I love taking pictures of the dishes I make. I feel that I can learn a lot about a dish by just looking at it.

5. What advice would you offer for aspiring chefs?

Immerse yourself in everything food and absorb knowledge as fast as possible.

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

Reading = Learning. So many culinary tips come to mind, but in my opinion, always reading and keeping up with evolution is key to learn a spectrum of culinary tips.

7. What does good food mean to you?

Fresh, wholesome, colorful, balanced and it needs to have nutritional value. Delicious goes without saying!

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

Comfort, Durability and Design. I am known for splashing my jacket during service and I don’t mind. I believe that is what is for. Red sauce, guacamole and anything lurking in the kitchen can be a part of the design of my jacket. For that reason, it needs to be resistant to plenty of washes. Comfort in the kitchen is essential, lightweight and a smooth fabric is imperative. Now with so many different styles I think that “the chef” or “cook” can really express their personalities, not only in the dishes, but in the way they like to dress for creation and transformation.

9. Favorite ingredient to work with?

Lately, Ancient Grains, mostly amaranth and quinoa. At Jaguar we specialize in Latin American dishes and Quinoa and Amaranth are grains or cereals that have been used in Latin America since the ancient civilizations cultivated them. Not only do I have great respect for natural grain, also the techniques in which they can be cooked.

10. Favorite City to dine out in?

Miami, of course my restaurants are in this magical city. But I like diversity and the culture mix. From Cubans making tacos, to Mexicans doing sushi, the creativity never ends. It ranges from a taco stand or a food truck, to the most expensive and luxurious restaurants inside famous hotels and classics that only open 6 months of the year.

11. Best Dish you have ever made?

Braised Pork in Tomatillo Sauce over White Rice. In all my career I’ve invented and cooked many dishes. This one in particular is special because I cook this for my sons. They love this dish, and I love to cook it for them. I always try variations and they always rate it comparing it to original. Sometimes I add kim chi to my salsa verde and wait for their reaction when they try it. I have done it with mushroom puree in the sauce. It is fun for me and it is a dish that brings us together.

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

Anything new. Always a new restaurant, or a new ingredient. I do have my favorite spots that I frequent. Following chefs and restaurants in social media is a great way to find the food I would like to try. This week was a clever version of Beef tartar and Yuca empanadas.

13. Person you would most like to cook for? 

Diana Kennedy in my mind is intimidating, but the more reason to try my best. It would be an honor to have her taste my dishes and hear her feedback.

14. What made you decide to become a chef?

The magic of transformation of ingredients. It was an eye-opening and satisfying experience.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

Chef John’s Bison Root Stew

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The Soup King delights us yet again! This time, he’s sharing his famous Bison Root Stew recipe. Treat yourself and learn how to make this yummy and healthy soup below!

Ingredients

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound bison stew meat, trimmed, medium-diced

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth

2 bay leaves

1 stalk celery small- diced

1 medium onion, peeled and small diced

3 medium carrots, peeled and small diced

1 large baking potato, peeled and medium diced

1 large sweet potato, peeled and medium diced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Texas Pete hot sauce

Directions

1. Combine the flour and pepper in a bowl, add the bison and toss to coat well.

2. Heat 3 teaspoons of the oil in a large pot.

3. Add the bison a few pieces at a time; do not overcrowd/

4. Cook, turning the pieces until bison is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

5. Remove the beef from the pot and add the vinegar and wine.

6. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

7. Add the bison, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

8. Cover and cook, skimming broth from time to time, until the bison is tender, about 1 1/2 hours.

9. Add the celery, onions and carrots and simmer, covered, for 10 minutes.

10. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.

11. Add broth or water if the stew is dry.

12. Add Texas Pete, season with salt and pepper to taste.
Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

CHEF JOHN’S SMOKED SHOULDER BACON & BLACK BEAN CHILI

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A good ol’ hearty bowl of chili is often underrated. Luckily for us, Chef John Wilson is sharing his delicious Smoked Shoulder Bacon & Black Bean Chili recipe- perfect for lunch or dinner! Get his recipe below!

Ingredients

5 slices smoked shoulder bacon diced

1 medium onion chopped

3 cloves garlic chopped

1 pound ground beef

3 dashes Worcestershire sauce

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 (16-ounce) can crushed tomatoes

1 (16-ounce) can black beans drained and rinsed

Sour cream (for garnish)

Grated cheddar cheese (for garnish)

1 bunch of scallions (for garnish)

Directions

1. Add diced bacon to a heavy-bottomed stockpot over medium heat (save a small amount of bacon for topping/garnish).

2. Cook until crispy, then add in onions and garlic, and cook until tender.

3. Add ground beef and cook until done.

4. Drain off any grease and place ingredients back into the stockpot over medium heat.

5. Add seasonings, ½ tomatoes, ½ black beans, and chicken stock, gently medium puree (not completely pureed), then add the rest of the tomatoes and black beans.

6. Reduce to a simmer and allow to simmer for about 20 minutes.

7. Serve with sour cream, grated cheddar cheese, and scallions on top for a tasty garnish.

 

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

 

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

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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

 

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