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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: 

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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

Shop her look!

Chef Carter’s Flank Street Tacos

Prepare yourself because we’re talking tacos! There are tacos and then there are TACOS. This recipe is the real deal, so it’s time to say no to drive-thru tacos or the ones out of the box. Get excited and ready for a flavorful recipe that comes from Chef Carter, a Texas native and our April Chef of the Month. These Flank Street Tacos will live on as your go-to on Taco Tuesday.

Street Tacos

Flank Street Tacos

Ingredients:

1 pound of flank steak, tenderized

1 tsp cumin

1 tsp paprika

1 tsp Kosher salt

1 tsp black pepper

½ tsp chili powder

1 tablespoon garlic, minced

Canola oil

Garnish:

½ medium white onion, diced

½ cup cilantro, chopped

Queso Fresco cheese (white Mexican cheese)

Wedge of lime
Corn Tortillas

Heat grill to high heat.

Directions:

1. In a small bowl, mix cumin, paprika, salt, black pepper and chili powder. Rub/pat mixture generously over steak then sprinkle garlic on meat. Drizzle with Canola oil.

2. Grill steak on high heat searing both sides for 3-4 minutes each. Steak should look brown. Move steak to another burner on low and let sit another 3 minutes on each side until internal temp reaches 130-140 degrees.

3. Remove meat from heat. Let rest 5-10 minutes.

4. Chop/dice onion. Chop cilantro.

5. Warm tortillas on the grill or on a stovetop in a pan.

6. Cut meat in strips or bite sized pieces against the grain of the meat. Place meat on tortilla and garnish with onions, cilantro, and cheese, to taste. Can place the lime wedge on side or squeeze over mixture before you roll up the tortilla.

Tacos are popular in my house and in Austin, we have a lot of food trucks that serve any kind of taco you can dream up. These Flank Street Tacos are so easy to make and taste so good!

Shop ChefUniforms.com now! Keep in touch with Carter, our April Chef of the Month and see all the amazing things he has coming in his future!

Instagram: @chef.carterhull

Twitter: @chef_carterhull

Chef Carter’s Southwest Deviled Eggs

Deviled eggs are making a comeback, we’ve been seeing them on menus left and right. But our Chef of the Month, Carter’s recipe will make you rethink traditional deviled eggs and will have you dying to try tons of deviled egg variants. I mean, let’s be honest, it is not a party unless someone brought the deviled eggs. Try these out on your friends and family and you’ll surely be adding them as one of your regular go-to recipes!

Deviled Eggs

Southwest Deviled Eggs

Ingredients:

6 eggs

¼ cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

Salt, to taste

Ground pepper, to taste

2 large avocados

1 tablespoon of prepared Picante Sauce

Garnish: Paprika, Fresh cilantro (if desired)

For the Eggs:

Place eggs in a saucepan and cover with enough water to cover the top of the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half, removing yolks to a bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

For the Guacamole:

Cut open the avocado in half, length wise, and remove the seed. Then scoop the avocado out of the skin. Dice the avocados into cubes. Using a fork mash the avocados into a paste. Add picante sauce, salt, and pepper. Mix until well combined.

Putting it all Together:

Add the guacamole into the egg yolk mixture and mix well. Place the yolk mixture into a pipping bag or a zip lock bag with the tip cut off. Pipe the yolk mixture into the egg whites, garnish with paprika and serve. Place a little cilantro on the side for color.

Deviled eggs are a great thing to serve. Since I am from Texas, we like to serve guacamole on everything. One day, I decided to mix them together and my family loved the flavor.

Want to see more of Jr. Chef Carter’s recipes? Connect with our April Chef of the Month here:

Instagram: @chef.carterhull

Twitter: @chef_carterhull

Chef Carter’s Smoked Gouda Fundido

As the temperature outside rises, so do the number of invitations to BBQs, pool parties, and potlucks. This Smoked Gouda Fundido recipe from our April Chef of the Month, Carter Hull is the perfect party appetizer! No need to spend the extra money on food platters or time on elaborate dishes, this recipe is simple and combines outstanding Southwest flavors. Plus, it is a definite crowd pleaser and marvelous for sharing.

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Smoked Gouda Fundido

Ingredients:

8 oz Gouda cheese (I use a Dutch Gouda by Mill Dance)

4 oz cream cheese

4 oz sour cream

4 oz mayonnaise

5 strips of bacon

2 oz green chilies

1 tablespoon pimentos

1 teaspoon garlic

1 teaspoon olive oil

Directions:

1. Cook bacon.  Pat dry and then crumble into small pieces. Set aside.

2. Add 1 teaspoon of olive oil to a saucepan on medium heat. Add minced garlic to the saucepan and cook until golden brown. Set aside.

3. Grate Gouda into a medium bowl. Add cream cheese, sour cream, and mayonnaise. Mix together. Slowly add crumbled bacon, green chilies, pimentos, and garlic to the gouda mixture. Mix until well until combined.

4. Pour into individual ramekins. Put ramekins into the oven and bake at 350°F for 30 minutes. Serve warm with tortilla chips.

Note: Fundido makes a great appetizer. The individual ramekins are nice for parties because you can place them in different locations so everyone is not gathered around the same dish.

Love Jr. Chef Carter’s recipes? See more of our April Chef of the Month here:

Instagram: @chef.carterhull

Twitter: @chef_carterhull

April 2017 ChefUniforms First Junior Chef of the Month Carter Hull

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Junior Chef Carter Hull is wearing Uncommon Threads Coat Style #426.

Spring is in full bloom and we’re thrilled to announce our April Chef of the Month – Junior Chef Carter Hull! Chef Carter is 13-year-old from Austin, Texas who shows us all you are never too young to be passionate, positive, and chase your dreams. Although Chef Carter is young in his career, he has been very successful, speaks eloquently and is wiser beyond his years! Plus, he tears it up in the kitchen, this is going to be a month of food you won’t want to miss. Read more about our first Junior Chef below and stay tuned for some of his amazing recipes!

 

 

1. Birthplace:

I was born in Austin, Texas. I currently live in Austin and am in 7th grade.

2. What are 3 things most people don’t know about you?

  • I am a twin, we are fraternal so we don’t look alike plus we have nothing in common not even hobbies. We are basically complete opposites.
  • I am involved in student council a lot and I am also a boy scout, whenever we go on campouts everyone always asks if I can cook. I usually I say no because I don’t want to be a full-time chef on cookouts.
  • I am starting to learn how to speak Chinese, not a lot of people know this because most people learn how to speak Spanish.

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

I would probably say my chef knife and my cutting board. The dishes that you are cooking always vary but your chef knife and cutting board stay the same. I feel like they are really important and my favorite tools to work with.

4. What are some cool things that have happened to you since you were on Kids BBQ Championship?

The biggest thing that happened was that my school district asked me to create a barbecue sauce recipe that they wanted to use. So I did that and now all the middle and high schools in my district use my barbecue sauce recipe, I am known as the BBQ guy.

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

I think probably my sense of smell. You only have one pair of eyes but your sense of smell is like having eyes on the back of your head in the kitchen. When cooking something, smell is really important.

6. What advice would you offer aspiring chefs?

I think the biggest piece of advice I would give aspiring chefs is to be you, be courageous and do what you are comfortable with. To start the best thing is to be you and put you on a plate. And as you get better and have more experience you can expand from that.

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

I would probably say learning how to make deviled eggs is important. It is pretty easy but you can do them so many ways and they are very versatile. Plus, regardless of your skill level, deviled eggs look fancy and sophisticated.

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

When I first started I stayed around aprons. But as I have grown a little as a chef, I moved over to chef coats because they look more professional. So right now, I am into the chef coats.

9. Favorite ingredient to work with?

I think my favorite ingredient is probably potatoes. You can do a lot with them and they are a great ingredient to work with and to have in the kitchen. You can do so many things with potatoes, grill, roast, and go so many directions. I like to experiment with potato dishes.

10. Best Dish you have ever made thus far in your career?

That’s really hard. I think my family’s favorite dish is a dish I make and it is basically little steaks on top of potatoes with roasted asparagus. All of the components are simple but the way you put it together is what makes the difference. This dish is really elegant.

11. Who is the person you like to cook for the most?

I think my family or younger kids. My family gives me good constructive criticism especially if I make something completely out there they still give me positives that it tasted good. Also, I like cooking for younger kids because I think it helps inspire them. Kids can do hobbies besides play sports and I think cooking is such a good skill to have. I like being a part of their culinary journeys.

12. Where do you see yourself in the next 5 years?

Well, I haven’t really thought that far. But I really see myself going back to basics, solidifying a good base of what I have done in the past 5 years. Go over what I do well and what I can improve on. For now, I am looking towards some kind of culinary school.

Stay tuned for more from Junior Chef Carter! Want to be our next Chef of the Month?  Apply here: http://bit.ly/2oOndGV.

Guest Recipe: Chef Ana Birac’s Planika Mousse, Jam and Candied Planika

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We will be finishing off the month of March with a sweet treat from our September 2016 Chef of the Month, Ana! As our first international chef from Croatia, Ana shared amazing flavors and techniques with us last year and this recipe is no different! If you are in need of a new dessert idea or want to try something fresh this recipe will not disappoint. It brings together flavor, elegance, and flair.

Planika is a Croatian seasonal fruit that grows in autumn. It looks very much like cherry tomatoes with small bubbles. It tastes something like a mixture of strawberries and raspberries. If you can’t find planika near you, substitute strawberries or raspberries for this recipe.

Ingredients

0.25kg Puff Pastry ≈ 8.8 ounces

0.5kg Planika ≈ 17.6 ounces

0.5kg Sugar ≈ 17.6 ounces

0.1kg Honey ≈ 3.5 ounces

0.25L Sweet Cream ≈ 1 cup

0.2L Yogurt ≈ 4/5 cup

0.1kg Butter ≈ 3.5 ounces

0.1L Triple Sec ≈1/4 cup

0.2L Prosecco ≈ 4/5 cup

0.2L Rum ≈ 4/5 cup

 

Directions:

  1. Roll out one thin crust of a puff pastry. Bake it in the oven about 15 minutes at 200⁰C (400⁰F). Leave it aside to cool down.
  2. Put water to boil. Add about half of planika and throw it in the boiling water and blanch for about 3 – 5 minutes (until if softens).
  3. Take it out and blend it. Leave in the fridge for 30 minutes.
  4. During that time mix sweet cream with 0.1kg (3.5 ounces) of sugar, honey and yogurt and keep mix it until you get nice and firm mixture, but it must be soft enough to mix with a spatula.
  5. Add cold planika and stir well.
  6. Spread that mixture over cold puff pastry and put it in the cooler for a couple of hours.
  7. While your cake is cooling down, take one clear pan and melt the butter and add in (0.2kg/7 ounces) of sugar.
  8. Mix it well until the sugar completely melts, then add in Triple Sec and Prosecco and cook until the alcohol evaporates.
  9. When that happens mix in the rest of planika and cook until planika falls apart. Then strain it through a sieve and leave it in the fridge until if firms up a little.
  10. Caramelize (0.1kg/3.5 ounces) of sugar.
  11. Add in Rum and mix it until you get a nice thick mixture. When it cools down, throw in the rest of planika and then roll it in the sugar.
  12. Move it from freezer to the fridge 5 minutes before cutting and serving.

Do you want to be featured as our next ChefUniforms.com Chef of the Month? Apply here.

Chef Megan’s Meyer Lemon & Rosemary Hummus

Recipe10-All-NaturalRosemaryLemonHummusDip--800x533.jpgSpring is the perfect time to put all of your fresh ingredients to use. Our Chef of the Month, Megan wows us again with this fresh recipe. Not only is hummus a tasty treat, it also has a ton of health benefits. So get ready to hop into Spring with fresh food and spend less time preparing this dish and more time enjoying it with your friends.

Meyer Lemon & Rosemary Hummus

Serves:  4-6

Difficulty Level: Easy

Prep Time: 5 Minutes

Cooking Time: 5 Minutes

Ingredients:

  • ½ cup of Tahini (you can find this in the international food section at most grocery stores)
  • Juice from 2-3 Meyer Lemons (OR 1-2 regular lemons if you can’t find Meyer Lemon which is a sweeter version of a traditional lemon)
  • Fresh Rosemary Sprigs (a small box is plenty)
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 Jars of White Beans – drained and rinsed
  • Sea Salt

You will need:

  • Food Processor

Directions:

  • Place Beans, ½ the lemon juice, tahini, sea salt, and 2 rosemary sprigs (minus the stem) in the food processor along with ¼ cup of extra-virgin olive oil
  • Puree and taste. For a creamier hummus, add an extra ¼ cup of olive oil and ¼ cup of tahini
  • For a healthier/skinny version, cut the olive oil and tahini by half
  • Place the hummus in a circular deep serving bowl. Top with olive oil, a little fresh squeezed lemon juice, and some whole fresh rosemary sprigs

Serving Suggestions:

  • Serve with grilled chicken & veggies
  • Serve as an appetizer at a cocktail party and pair with pita chips, pretzels, and fresh chopped broccoli, pepper, cucumber, carrot, etc.
  • Use as a topping for a Greek salad
  • Make it ahead of time and pack for a healthy snack at work/school/camp/etc.

Don’t wanna miss a thing from Chef Megan? Follow her here:

Website: www.forkthisdish.com

Instagram: @forkthisdish

Twitter: @ForkThisDish

ChefUniforms.com First Year Sponsoring John Offerdahl’s Broward Health® Gridiron Grill-Off Food & Wine Festival

We recently teamed up with John Offerdahl’s Broward Health® GridIron Grill-Off to be a sponsor for the 7th year of the event that helps local charities.

John Offerdahl’s Broward Health® Gridiron Grill-Off, features a Grill-Off competition with football legends and celebrity chefs from across South Florida. Because we are a leading manufacturer and distributor of chef clothing and apparel. We sponsored the local chefs and restaurants that partnered with the Gridiron Grill-Off. As sponsors, we supplied the 23 chefs with customized, embroidered chef coats and chef totes, hats, and gift cards for the participating local chefs.

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This year was the 7th annual Gridiron Grill-Off, held at the Pompano Beach Amphitheater. The event hosted 23 of the top chefs in South Florida from great restaurants in the region along with football players and legends. Attendees spent the day eating and sampling different foods and wines, then voting on their favorite recipes. Hosted and produced by John Offerdahl, the event’s overall mission is “feeding the needs of kids in crisis.” 4KIDS South Florida and HOPE South Florida are among some of the local charities supported by the Gridiron Grill-Off, there are numerous other charitable partners in the hospitality and sports industries.

Hosted and produced by Former Dolphins Linebacker, John Offerdahl, the event’s overall mission is “feeding the needs of kids in crisis.” 4KIDS South Florida and HOPE South Florida are among some of the local charities supported by the Gridiron Grill-Off, there are numerous other charitable partners in the hospitality and sports industries.

“ChefUniforms is honored to sponsor events like this,” stated Susan Masimore, CEO of UA Brands. “Not only do events like this allow us to get out in the community, they allow us to give back to the community through great charity organizations.”

ChefUniforms.com, together with sister company, UA Corporate Solutions gave more than $10,000 to the Gridiron Grill-Off including in-kind and monetary donations to support the charity.

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