Tag Archives: chefuniforms

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

Chefuniforms.com’s First International Chef of the Month- Ana Birac

Congratulations to Chef Ana Birac- our September 2016 Chef of the Month! She is Chefuniforms.com first featured International Chef. All the way from Croatia, Chef Birac was almost as excited as we were to have her as our September 2016 Chef. Read below to learn more about her life cooking across the globe and stay tuned for some awesome recipes she sent us for you to check out!

ana-picture-with-staff

  1. Birthplace:

I WAS BORN ON JULY 31ST, 1991 IN ZAGREB, CROATIA.

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

I WORK IN ROVINJ – ISTRIA ON THE CROATIAN ADRIATIC COAST, WHERE I ALSO LIVE AT THE MOMENT. I’M BASED AT THE A LA CARTE RESTAURANT IN THE OLEANDER HOTEL– THAT IS BASED BETWEEN SOME OF THE BEST HOTELS IN THE WORLD: MONTE MULLINI (NO.1 IN THE WORLD), LOND (NO.3 IN THE WORLD) AND EDEN.

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

MY FAVORITE KITCHEN TOOLS ARE: A SHARP KNIFE, GOOD TWEEZERS AND A THERMOMIXER.

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

TASTE, MOST DEFINITELY.

  1. What advice would you offer for aspiring chefs?

DON’T EVER LOSE MOTIVATION. BEING A CHEF IS THE BEST JOB EVER BECAUSE THERE ARE A MILLION WAYS TO SURPRISE PEOPLE, MAKE THEM FEEL ENCHANTED, HAPPY AND SATISFIED. YOU CAN CREATE YOUR OWN COLORFUL LITTLE WORLD MADE OF INGREDIENTS.

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

A SHARP KNIFE AND AN ENDLESS IMAGINATION ARE YOUR BEST FRIENDS IN THE KITCHEN. AND OF COURSE, A TOUCH OF LOVE AND CRAZINESS.

  1. What does good food mean to you?

FOR ME GOOD FOOD IS MADE WITH LOVE. IT DOES NOT NECESSARILY MEAN EXPENSIVE AND NUMEROUS INGREDIENTS. YOU JUST NEED TO PREPARE IT WITH LOVE AND PASSION, YOU NEED TO GIVE YOURSELF TO THAT DISH.

  1. What trends do you see emerging in the near future?

UNFORTUNATELY, IT SEEMS THAT TECHNOLOGY IS TAKING OVER THE KITCHENS AND REPLACING CHEFS. BUT AS LONG AS THERE ARE YOUNG CHEFS TRYING TO BEAT THE MACHINES, I SEE A LOT OF NEW VEGETABLES, SPICES AND PLANTS ENTERING THE KITCHEN SCENE.

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

THE MOST IMPORTANT THING FOR ME IS THAT MY CHEF COAT IS COMFORTABLE. AS AN EXECUTIVE CHEF, I SPEND 15 HOURS PER DAY IN THE KITCHEN WEARING MY UNIFORM. IT HAS TO BE LIGHT AND COMFY, BUT ALSO I LIKE IT TO BE A LITTLE FUNKY – WHETHER IS IT COLORFUL, WITH DOTS, WITH SOME PICS OR SOMETHING LIKE THAT. I ALSO PREFER LITTLE POCKETS ON MY LEFT UPPER ARM TO KEEP MY PEN, TWEEZER AND SPOON.

  1. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?skull-pants-image

MY GO – TO CHEF OUTFIT DEFINITELY MEANS PANTS AND COATS. APRONS HERE AND THERE, HATS (I HATE TO ADMIT IT, BUT ONLY WHEN HEALTH INSPECTOR COMES J ) AND GOOD SHOES.

  1. Favorite ingredient to work with?

MY FAVORITE INGREDIENTS TO WORK WITH ARE VEGETABLES (NO ONE SPECIFICALLY), BUT BEFORE EVERYTHING I ADORE THYME!

  1. Favorite City to dine out in?

I DON’T REALLY HAVE FAVORITE CITY TO DINE OUT IN. IN GENERAL, IN CROATIA THAT WOULD PROBABLY BE ZAGREB. FOR ME THAT IS MY LIVING TOWN  – ROVINJ. BUT DON’T GO OUT TO A RESTAURANT, GO TO YOUR FRIENDS HOME AND ASK THEIR GRANDMA TO COOK FOR YOU. YOU’LL HAVE THE BEST DINNER EVER!

  1. Best Dish you have ever made?

HOME MADE “ŠTRUKLI” FILLED WITH SQUID RAGOUT, DRIED TOMATO AND MOTAR SAUCE

 Place you eat most often on your days off?

BEACH OR WOODS – IT’S IMPORTANT THAT IT IS IN THE OUTDOORS AND WITH FRESH INGREDIENTS.

 Person you would most like to cook for?

FOR ALL MY FRIENDS AND PEOPLE THAT HAVE BEEN SUPPORTING ME DURING THIS WHOLE PROCCESS OF BECOMING AN EXECUTIVE CHEF.

ALSO FOR ALL THE PEOPLE THAT MEAN SOMETHING TO ME IN MY LIFE.

FROM CELEBRITY CHEFS: GRANT ACATZ – OF COURSE, RENE REDZEPI, ALEX ATALA AND

ANDONI LUIS ADURIZ.

  1. What made you decide to become a chef?

LOVE FOR THE INGREDIENTS, LOVE FOR THE FOOD, LOVE FOR THE JOB, LOVE FOR THE UNIFORM.

I’M TELLING YOU – THE BEST JOB EVER!

THERE ARE NO LIMITS, THE IMAGINATION IS ENDLESS, COLOR YOUR PLATES AND MAKE THEM LOOK DIFFERENT AND PERFECT EVERY SINGLE TIME.

  1. What is new on your DVR?

THERE’S PRETTY MUCH NOTHING AND EVERYTHING NEW ON MY DVR! YEAH, FUNNY SENTENCE, I KNOW.

WELL, LET ME PUT IT THIS WAY: I AM TRYING TO DO SOMETHING NEW EVERY DAY. SOMETIMES IT WORKS AND I GET COMMENDATION AND SOMETIMES I JUST… DO SOMETHING WRONG AND EVERYTHING GOES DOWN THE TOILET.

BUT I NEVER GIVE UP AND ALWAYS KEEP POSITIVE, SO THERE IS USUALLY SOMETHING GOOD TO TAKE A LOOK AT.

Come back next week for a new recipe from Chef Ana Birac!

Chef Dakota Soifer’s Harissa Recipe

Our Chef of the Month Dakota Soifer has shared another great recipe with us! You can use his Harissa as a great grilling marinade, add it to yogurt or aioli for a great dipping sauce, or even use it on its own as a vibrant condiment.

Ingredients:

meat

2 C Seeded & roughly chopped fresh fresno chilies

6 Cloves garlic

2t Tomato paste

1/2 C Pequillo peppers

1T Cumin

1T Coriander

1T Black cumin

2t Hot smoked paprika

1t Salt

2T Olive oil

Directions:

Toast the spices until fragrant and grind finely.  Put the chilies, garlic, salt and half the spices into a food processor. Let the processor run for a few minutes stopping it every now and then to scrape the sides down. You are trying to achieve a very smooth, almost liquid-y consistency. This will probably take longer than expected, be patient.  A well pureed base will ensure a successful Harissa.  Once pureed, add in the tomato paste & peppers along with the rest of spices.  Stir in the olive oil by hand, you don’t want an emulsion.  This will keep for a few weeks in the fridge, just pour a very thin layer of oil on the top to protect from oxidization, between uses.

Enjoy!

Chef Dakota Soifer’s Oyster Mushrooms with Sherry Recipe

oyster mushrooms image

Oyster mushrooms with Sherry.

At the cafe we love sherries and were always looking for a way to get people to drink more of it.  This dish, while great on its own, is a great showcase of how fun pairing sherry with food is.  We encourage you to check it out.

Ingredients:

½ lb oyster mushrooms

2T Olive oil

6 cloves garlic, thinly sliced

1T (heaping) picked fresh thyme leaves

Salt

Black pepper

1/4c mushroom or vegetable stock

1T butter

1T fine sherry

Great EVOO

Directions:

Trim the woody root off the oyster mushrooms, saving them for mushroom stock.

In a thick bottomed pan with enough space to accommodate all of the mushrooms in a single layer, heat the 2T of olive oil over a high heat.  It is really important that the mushrooms aren’t overcrowded when they cook or the will steam rather than sear, muting the flavors & mushing the texture.

When the oil is simmering and almost smoking, dump the mushrooms in.  Don’t stir them right away let them sit & cook nicely for a moment.  Just stir once in a while. Think of it more as searing little steaks than stirring vegetables up in a pan.  Using this technique will help you take advantage of the mushroom’s unique texture and give the dish more character.

After 3 to 4 minutes and the mushrooms are browning nicely, stir in the butter, garlic and Thyme.  Once the garlic turns golden and the Thyme has become very aromatic, stir in the stock and season with salt and freshly cracked pepper.  After the stock reduces and become a thick flavorful sauce, add in a nice splash of the sherry, careful not to flame it, return to the heat for a few more seconds and you’re done!

Serve over soft polenta, or on grilled bread rubbed with garlic and drizzled with some great extra virgin olive oil.

Enjoy!

August 2016 Chef of the Month Dakota Soifer

dakota_1-1-3

Congratulations Chef Dakota Soifer for being our Chef of the Month for August! See what he has been cooking up at his restaurant Cafe Aion, in Colorado.

Where were you born:

I was born in South China, Maine.

Where do you work and where are you based?

I am the chef and owner of Café Aion in Boulder, Colorado

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

My Paella pan is my favorite tool. It is made out of pounded carbon steel and the shape and thickness of the pan are great. I have one that is 12 inches and some that are 3 feet for when I cook for big farmer’s markets and large parties. I can get 40 or so servings out of each pan! I have a Spanish and Mediterranean restaurant, so we make a lot of Paella.

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

I think touch would be my sharpest sense.  Growing up, I was always playing in the dirt in the garden helping my dad who was a carpenter.  We did a lot of hands on and hands in things. I love to be hands on in all aspects- feeling the fresh produce we get in and even in rebuilding the restaurant. I have a degree in architecture, so when we remodeled the restaurant I was able to build the bar, design the community tables and the kitchen.

What advice would you offer for aspiring chefs?

Don’t rush to open your own restaurant or jump from position to position. In this day and age, people move around quite often and try to get a sous chef or executive chef position as quickly as they can and there is really something to be learned while spending years at the same restaurant throughout the seasons.  Try to enjoy the process or you will burn out quickly if you don’t go slow.

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

Everyone chef should know how to bake bread. It is something that’s kind of become lost and it adds a complexity and another layer of wonderfulness to a restaurant. The difference of a fresh quality is a special thing. It is really nice when you can see people slowing down and baking bread well.

What does good food mean to you?

Good food is thoughtful. It has a human touch.  It’s not an assembly line.  It is interesting how many of the very best or highly regarded restaurants become scientific and industrial in prep and production now. Everything has become too perfect. As a business owner, I understand how important it is for consistency and controlling your product, but in a way its gets away from the real joy of cooking.  I also think good food is created on a wood fired grilled.  The real fire introduces a part of nature that can’t be tamed or totally perfected at home. There should be a difference in eating at home and eating out at a restaurant.

What trends do you see emerging in the near future?

I see fast casual currently trending.  It is really interesting from a business point of view.  You see people taking the farm to table and sourcing things carefully and then applying that on a larger scale. It is somewhat sad to see restaurants becoming more standardized. You can now have wine on draft from a keg.  Everything has become fast and easy.  There is no patience in cooking anymore.

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

Definitely comfort and breathability.  I need to be able to move around and not feel like I’m wearing a cardboard box. You wear a chef coat because it’s a sign of your profession.  They’re white, which in our industry is ridiculous, but if you can work and keep it white, you’re skilled.  You can take pride in knowing that you look good to your guests and clean to keep your professional mentality.

What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?

Jeans and a white t-shirt with my Dansko clogs.

Favorite ingredient to work with?

I really love bread.  It is so cool what you can do with a loaf of bread.  It is obvious that you can create sandwiches, but you can also tear it up and roast it to create crunchy croutons. You can do anything with these! You can use them to absorb sauces, add to a soup to create a luxurious consistency, create breadcrumbs to add texture to seafood pastas. It is so versatile and simple.  It lives on after its fresh state to being stale and has many different uses throughout its lifespan.

Favorite City to dine out in?

It may be clichéd, but San Francisco has a special place in my heart.  I moved out there after I graduated college to pursue my cooking career.  I moved around to get myself into the best places to work on my career, had no responsibilities, and was in my early 20s.  I had extra cash to go and try all these different places and explore the culture of San Francisco.

Best Dish you have ever made?

Paella.  It is a special dish for the restaurant, but one time a few friends of mine and I had an idea to have a mid-day picnic party.  We went into a field and made a fire. We had wine and cooked a paella and homemade sausage. It was great!

Place you eat most often on your days off?

Probably a dumpling shop that I go to with my daughter.  She is 8 and loves dumplings equally as much as I do. I have my partner in crime and we take down a large spread of them.  Dumplings are not something I cook or do often at home.  They are of a different cuisine and use other flavors than what I am around at work. My daughter and I have either pan fried pork or Chinese soup dumplings.

Person you would most like to cook for?

My grandmother was always very supportive, but she never got a chance to come to my restaurant. It would be cool to have had her to come to the restaurant.

What made you decide to become a chef?

I was in college for architecture, but I got a job cooking to make some money.   It was really fun! I was 20 or 21 and working late was always a party scene.  It was really cool and fun, and I was doing well.  Eventually I got a promotion and was taken under the wing by guys in the industry that I thought were cool and doing good stuff.  I didn’t get into it as my end goal.  I just followed a path and different opportunities opened up.

What is new on your DVR?

Bob’s Burgers is pretty funny.  I am not much of a drama person.  I want to giggle and relax when I’m watching tv. It’s a funny show and has to do with food.

Look out for some mouth-watering recipes from Chef Soifer this month!

July 2016 Chef of the Month – Joy Crump

joy-beth-feature picture

Congratulations to Chef Joy Crump for being our Chef of the Month for July! See what Chef Crump has been cooking up at FOODE!

Where were you born?                

I was born in Pittsburgh, PA.

Where do you work and where are you based? 

I am based in Fredericksburg, VA.  FOODE and Mercantile, my two restaurants, are both in Fredericksburg.  I’m usually at both restaurants all day every day.

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

My grill.  I think fire touching food is very basic and there is no substitute for it. I put anything and everything on the grill- fruits, vegetables, protein, herbs, anything at all!

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

I think sight has become my sharpest sense.  I have learned to look at everything very macro. I can walk into the room and see what’s going on with 30 employees while at the same time seeing if something is cooking too long.  I can see the vibe and see if were in trouble in the kitchen all at once.

What advice would you offer for aspiring chefs?  

Be patient with your growth.  What’s getting young chefs now, is they expect everything to happen overnight and to receive a lot of rewards for their work. Reality is the very opposite in this industry.  The culinary profession is very thankless.  You are on a team and not singled out, but if you work hard, before you know it you will be standing out.

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

There is a discipline that goes along with being a good chef.  I think every chef should be making lists to never forget the a,b,c,d that goes along with every day.  Having a list for every task helps build your habits in the kitchen.  I live and die by list making, there is nothing more satisfying than crossing something off!

What does good food mean to you?    

What we try and do is remind people what they love about a thing, a dish, or even Thanksgiving. We like to remind people what they remember and love about that thing and introduce something new in how we present it to them.  We give you a little different twist on your everyday food, but it should still feel familiar and comforting.

 What trends do you see emerging in the near future?  

Definitely hyper local ingredients.  Chefs are now counting on themselves more than farmers to provide their products.  People want to feature things that they have grown themselves, which now has become everything- the meat they have cured, cheese they have made, herbs they have grown.  People don’t only want what is made just in your zip code, but what is made in your kitchen.  Chefs are reinventing their list of ingredients based on what they can accomplish in their own space.  Everything we have in our restaurants, we make in house.  We are working on moving to another location where I hope we can smoke and cure more than we have been able to in our own commissary where we have a small smoker now.  We like to smoke not just proteins, but also oils and vinegars, fruits, cheeses and even seasoning, especially salt.  Being able to accomplish this on a bigger scale makes me very happy!

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

Having pockets and a nice fit are definitely the most important to me in finding a chef coat.  I have to make sure that the things I need and use every day are in there- my phone, sharpie, notebook, thermometer.  I find a lot of chef coats that look great, but with no pockets to hold anything.  I’m not a small chick, but I don’t like wearing men’s chef coats.  They’re usually too boxy for me.  I want something that is fitted and a women’s cut, but I hate when they are super girly and bell out at the bottom.  Just a simple chef coat with a tailored fit and pockets is what I like.

Favorite ingredient to work with?  

Salt!  Food is asleep without it and awakens with it.  People are afraid of salt and afraid to overuse it.  We have a fast-casual restaurant where you sit down and if you need a refill, you get up and get it for yourself.  We do not put salt and pepper shakers on the table, but we will put them out in the common area.  Our goal is to make the food perfect and for the customer to not need extra seasoning.

Favorite City to dine out in?   

That changes all the time, but I think right now it would be Nashville. Every year my business partner and I go to a new city to check out the food scene.  Last year we went to Burlington, Boston, Chicago and Nashville to eat our faces off and try as much as we could.  The food scene in Nashville was so cool and community based.  It was somehow so friendly and down home, while being refined at the same time.

Best Dish you have ever made?     

You’d probably have to ask someone else that! But my favorite dish that I have made would be my fried chicken.  My mom recently passed away, and she taught me how to make fried chicken. To me, family and things that reflect that for me are most important.  My fried chicken even won an award for us and nothing can top that!  Our chicken and waffles are the best in Virginia and I’m so happy we could share that recipe and tradition with a lot of people.

Place you eat most often on your days off?     

I go between Soup & Taco and Tarntip Thai.  Tarntip Thai has really authentic, yummy, cheap food.

Person you would most like to cook for?         

Probably my mom.  If I could cook for her, that means she would still be here.

What made you decide to become a chef in the first place?       

I have a big family. I have 5 brothers and sisters and my parents got divorced when I was 3.  My siblings and I all traveled a lot back and forth because my parents lived in different cities.  We had to get on a plane and travel to each other, which was really expensive. We didn’t have money to buy each other gifts for every occasion, so we stayed at home and cooked together.  It was such a great expression of love when we could all be together with family.  Holidays were huge in our family!  Thanksgiving is the day you don’t dare miss and it gets bigger every year than the year before.  Cooking together is what you do to say I love you and we cook our asses off! I didn’t realize until I was in my 30s that I could do what I love for a living.  It really is a real extension of my family for me.

What is new on your DVR?      

I’m watching a show called S.T.R.O.N.G!  Sylvester Stallone is the executive producer and Gabrielle Reece is the host.  It’s awesome! They pair up women who are on a journey to find their strength and their inner bad-ass with top male trainers.   It’s not just a weight loss program, it’s really to help empower these women who have gone through bad circumstances.

Ms.Cheezious Milkshakes!

Fire up the BBQ and get out the ice cream for this Fourth of July! There is nothing better than a creamy, cold milkshake on a hot summer day. We hope you celebrate your holiday in the sun with fun, friends, and food, of course! Chef Brian Mullins of Ms. Cheezious has come up with two unique shakes that you wont be able to resist!

First up is the Midnight Snack Shake.

Midnight Snack Coral Gables

Look no further for you sweet and savory needs than this outrageous shake! Your taste buds will be in heaven with a chocolate shake topped with chocolate covered potato chips, caramel corn, a peanut-dipped, chocolate covered pretzel and finally some whipped cream and chocolate sprinkles.

For all of you with a need for sweet, check out the new Pastelito Shake.

Pastelito Shake

This new Miami-inspired concoction is a vanilla and guava shake garnished with a fresh guava filled pastelito on top of a mountain on whipped cream!

Don’t miss out on these delicious milkshakes and more from Ms.Cheezious!

Happy Fourth of July and happy eating!

Ms. Cheezious Fresh Pesto Grilled Cheese Recipe

Love grilled cheese? Our June Chef of the Month, Brian Mullins, shared some of his favorite grilled cheese recipes from Ms. Cheezious! Up first- Fresh Pesto Grilled Cheese!  Pesto Grilled Cheese

Ingredients:

4 slices sourdough bread
Salted butter, softened

8 slices mozzarella or provolone cheese
4 tablespoons basil pesto**

**To make the basil pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste

Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste.

Directions:

Preheat your griddle or pan to medium heat.

Butter the outside of each slice of bread. Spread basil pesto on the inside of each slice of bread. Place the mozzarella or provolone cheese slices on top of one piece of bread. Top with the other slice of bread.  Place on the griddle or pan; cover with a metal bowl and let the sandwiches get a nice golden brown, wait 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes. Serve immediately.

Enjoy!

 

Best Gifts for Dad

Father’s Day is right around the corner.  How are you planning to spend the day celebrating your special dad?  We hope you have a day full of fun, food and gifts! What dad could want anything more! If you’re still looking for the perfect gift, look no further. Here at Chefuniforms.com, we have all of your Father’s Day needs.  Take a look at some fun gifts your dad is sure to love!

weapons of choice

Style #11138WOC

A fun chef tee is a great gift for any dad.  This “Weapons Of Choice” Attitude Chef T-Shirt focuses on the attitude and spirit of the everyday chef.  Whether he likes to grill outside or stay in the kitchen, this shirt is perfect for any man who likes to cook.

chefs rule tee

Style #11112CRK

If you want to give dad the ego boost he deserves, you can’t go wrong with this “Chefs Rule The Kitchen” cotton tee.  Your dad will feel appreciated every time he puts on his new shirt. Stylish and fun, dad can wear his new sporty tee at home while grilling or out for the day with the family.

chefs rule hat

Style #CHEFRCRK

Don’t forget the matching hat! Make sure dad stays cool in the summer heat with this matching “Chefs Rule The Kitchen” chef hat.  He can enjoy his favorite passion while watching the game at home or in the stands in this awesome baseball cap.

Instasize_0601161040

Style #11111TAK

See how great your dad will look in his new Chefuniforms.com chef tees and hat! It will be no risk to give dad a gift of comfort, love and fun! Happy Father’s Day!

 

 

June 2016 Chef of the Month – Brian Mullins

Brian Mullins-in the kitchen

Congratulations Chef Brian Mullins for being our Chef of the Month for June! See what cheesy concoctions he has been making in Miami!

Where were you born?                

I was born in Long Island, New York.

Where do you work and where are you based? 

I live and work in Miami.  I have food trucks and two brick and mortar locations for Ms. Cheezious.  It started as a food truck in 2010 and we opened our first brick and mortar on February 1, 2015 and our second this past April.

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

My favorite kitchen tool is a good knife.  It can become an expensive habit!

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

Hearing.  In the restaurant industry we need to listen to people and our guests’ feedback.  You can’t be emotional if someone doesn’t care for something.  You need to be able to hear them and make changes.  A lot of people don’t listen to what their customers have to say.

What advice would you offer for aspiring chefs?  

Put in the time.  Learn to take every opportunity presented to you when you’re not working.  Ask to volunteer, to work with other chefs and offer to work at any event.  Keep your head, down mouth shut and observe what’s going on around you.  Be humble, pay attention and ask questions.

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

Proper seasoning in general, but especially salt.  It can change a lot of things so learn how to use it correctly.

What does good food mean to you?    

Good food means family. I grew up in a house where my mother, grandmother and aunts all cooked really well.  My best memories are of big meals made from scratch in the kitchen that took hours or days, depending on what they were cooking.  We all sat down together and ate really good meals. Now, my family and friends in the industry get together to create good meals and share those new memories.

What trends do you see emerging in the near future?  

No one is really doing shakes in Miami, so we brought it back. We launched them a month or so ago. Florida is so hot; everyone wants a cold milkshake.  We did a midnight snack shake – a chocolate shake with chocolate and peanut dipped pretzels, caramel popcorn and chocolate covered potato chips topped with whipped cream and sprinkles. For all the Miami people, we did a Pastelito shake with a guava cream cheese and vanilla base garnished with a fresh Pastelito on top.

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

I want it to fit well and look good.  Who doesn’t want to look good?  I am big in the shoulders, so I need to be able to move.  The coat needs to be moveable and breathable.  I wear a lot of chef shirts.  Being in South Florida, it is hot all day, every day and even hotter in the kitchen.

Favorite ingredient to work with?    

Obviously, cheese.  But besides doing grilled cheese, I really love smoking meats and BBQ.  I like making pulled pork and ribs.

Favorite City to dine out in?   

New York. I love every place. There are so many people from so many places around the world that you can get anything. It’s so rich in culture.  If you want Mexican, someone from Mexico will make it or if you want dumplings, someone will make you authentic dumplings.  I can always have one more slice of pizza as a snack in between meals too.  I come home 10 pounds heavier from every trip!

Best Dish you have ever made?     

Probably ribs.  Like I said, I love smoking meats and barbecuing.  You can take a long time to prepare them to impart a lot of flavor, and I create a good sauce.  I can make them ahead of time and heat them up when I have friends over.  I never have a problem having people show up for my barbecue.

Place you eat most often on your days off?      

The Hillstone.  I always know what I am getting.  The food is good and the service is always great.  Since I have so few days off, I want to have a meal served to me properly. I don’t want to leave a restaurant mad on my day off.

Person you would most like to cook for?         

I would like to cook for José Andrés.  He seems like a cool guy to hang out with.  I would love to make Spanish food and tapas with him.  He has always been a super nice guy when I have met him in the past.  Like I said before, my best memories are good meals with family and I think cooking for him would be like that.

What made you decide to become a chef in the first place?       

I started cooking at a very young age.  Growing up, my mom was a single mom.  We would fend for ourselves from an early age.  When I was like 7, I would wake her up while she was sleeping to open jars.  She was always in the kitchen cooking and making breakfast, lunch and dinner for everyone.  After seeing my mom, grandmother and aunts cook, I wanted to emulate what they were doing. I would figure things out and make stuff that tasted good and get everyone sit down to have a good meal.

What is new on your DVR?      

You would have to ask my wife.  When I come home, I sit down and she puts on whatever she wants and I can just sit still finally.  I don’t get much time at work to sit still.

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