Tag Archives: chefuniforms

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.

March 2016 Chef of the Month – Yvonne Anderson-Thomas

 Yvonne

  1. Where did you grow up?

I was born in New Brunswick, NJ, but I moved to Maryland after my grandmother passed away in 3rd grade. During my first year of college, I moved to Florida and lived there for 9 years. Once I got married, I moved with my husband to wherever the military stationed him. I was in Iceland for 2 years, followed by Germany for 4 years, and now I’m based in Idaho.

  1. Where do you work?

I do corporate events and catering in Idaho. I also drive a food truck called “Brown Shuga Soul Food” and teach culinary skills at a high school. During the holidays, I help out at the Boise Rescue Mission.

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

Knives and mandolines. With a mandoline, you can make nice, uniform slices of carrots, tomatoes, potatoes, etc. Having good knives and tools makes you way more effective in the kitchen. You have less accidents with sharp knives because you aren’t trying so hard to make the cut.

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

Sense of taste – not everyone tastes their food as they cook, but they should. Sense of touch as well. I have what I call “hot hands” – I can pick things up that other people can’t.

  1. What advice would you offer aspiring chefs?

Lighten up. You will make mistakes, so don’t beat yourself up about it. Your training will always get you out of a pinch, so remember your training.

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

Knife skills – know what knife to use for what job. Also, know how to make your “mother sauces”: your Consommé, Brown Sauce, and White Sauce.

  1. What does good food mean to you?

Food that doesn’t have to be expensive. Plain, down-home, country cooking!

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

Locally grown foods are big. A lot more microgreens are being used. Breweries and wineries are popping up everywhere. Sous-vide is becoming popular – the method of sealing your food in an airtight plastic bag and placing it in a water bath to cook.

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

I like the poly/cotton blend, as well as mesh vents under the arms or on the back. I always wear long sleeves to protect my arms, and I have to have a pocket on the front of the coat.

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

Long sleeve chef coat, cargo pants, baseball cap, and tennis shoes. I always color-coordinate my shoes and hat.

  1. Favorite ingredient to work with?

Grits. I am a Southern girl at heart – I grew up eating grits with all my meals. I’m trying to get people in Idaho to embrace grits!

  1. Favorite city to dine out in?

Portland, OR – this is where food trucks started. Great restaurants there. I have to go to Voodoo Donuts every time before I leave.

  1. Best dish you have ever made?

Shrimp and grits, with collard greens.

  1. Place you eat most often on your days off?

I don’t dine out much. I cook a lot at home. I tend to be very critical of other peoples’ food. My favorite restaurant is Tucanos Brazilian Grill.

  1. Person you would most like to cook for?

President Obama, Bobby Flay, and Giada De Laurentiis.

  1. What made you decide to become a chef?

I’ve always had a passion for cooking. I started out baking custom cakes for military balls and decided to open my own bakery when I outgrew my kitchen. At first I just walked around with a basket of muffins, going to stores and seeing if my muffins would sell before opening my own restaurant. This was what I called a “muffin run”. I finally started my food truck in 2011 and love it. My favorite thing is seeing peoples’ reactions after taking their first bite.

  1. What is new on your DVR?

I don’t have a DVR, but I watch a lot of Netflix. I love The Great Food Truck Race, The Great British Bake Off, as well as Scandal, How to Get Away with Murder, The Voice, and American Idol.

 

Stay Tuned for more from Yvonne, including recipes and tips! Congratulations to our Chef of the Month!

 

 

Decadent Hors d’Oeuvres to Ring in the New Year

With New Year’s Eve just two days away, it’s time to start thinking (if you haven’t already) about what you’ll be preparing for the evening’s festivities.

Aside from the typical cheese, crackers, dips, and shrimp cocktail (though you shouldn’t discount a good shrimp cocktail), we’ve compiled a short list of decadent hors d’oeuvres to enjoy while ringing in the New Year.

Bacon Wrapped Dates Stuffed with Blue Cheese

Bacon Wrapped Dates Stuffed with Blue Cheese

I can’t even imagine a better trio of flavors, and they’re all in one bite!

Mouth-Watering Stuffed Mushrooms

Mouth-Watering Stuffed Mushrooms

Stuffed Mushrooms are a staple at my house, and these look too good to pass up!

Baked Brie Cups

Baked Brie Cups

I love a good baked brie, but it’s not something you can hold while walking around and talking to people… until now!

Sweet and Spicy Sriracha Meatballs

Sweet and Spicy Sriracha Meatballs

Sriracha meatballs? Count me in!

Twice-Cooked Potatoes with Caviar

Twice-Cooked Potatoes with Caviar

Nothing says New Year’s Eve like Champagne! And what goes perfectly with Champagne? Caviar.

Ham and Gruyere Thumbprints

Ham and Gruyere Thumbprints

The perfect party appetizer. It’s portable, it’s clean, it’s delicious!

Steamed Ricotta Dumplings

Steamed Ricotta Dumplings

Ricotta Cheese? Yes please! Steamed dumpling? Now that’s something!

Lobster Crostini

Lobster Crostini

Another perfect complement to go along with your Champagne. These are sure to be a hit at any event.

Apple-Nut Blue Cheese Tartlets

Apple-Nut Blue Cheese Tartlets

Don’t these sound delicious? I can just imagine the salty, sweet flavors right now, and it’s making me hungry!

Pepper Poppers

Pepper Poppers

Finally, something for us spice lovers. With three different kinds of cheese and bacon, how can you go wrong?

We would like to wish you a very Happy New Year, from all of us here at ChefUniforms.com!

How to Choose the Right Chef Coat and Fit?

Some people love to shop, others not so much. There are those people who like to browse, compare options and pick based on what catches their eye. If you are anything like us however, you come with a vision, you know what you want and where to find it and your goal is to be in and out in record time. That becomes difficult if you can’t navigate your way around a website or you are unsure what the best choice for you is. The ChefUniforms.com website was set up to be quite simple in order to help our customers get the best shopping experience possible. Here are some tips on how to filter selections to help choose the perfect coat, whether you are buying for yourself or for your entire staff.

Most people will enter the site and just click on the coat tab and have the option of viewing all available coats. Simple right? Except now you may be looking through hundred of things you are not interested in and this can become very time consuming. If you want something specific, the best way to filter through all the things you don’t need is to hover over the coat tab instead of clicking on it. By doing this, you have the option to filter your selections by Style, Fit, Look, Gender, Fabric, Sleeve Length and even Type of Buttons (see below).

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Coat Tab

 

  1. Shopping by style is much easier with our drop down menu. Under style you can shop for specific characteristics of the coat. For example, you can search for coats that have mesh, or color block. If you want to only see printed coats, you can do that too with only a couple of clicks.
  2. Choosing the right fit is simpler than you thought. If you are searching by fit on our site you will find that there are 2 types of fit, Tailored and Basic. The Tailored fit is a slimmer, contoured fit. This type of fit is engineered to fit closer to the body and embrace its curves. If you prefer a looser fit with some extra room, then the Basic fit is perfect for you. The Basic fit is a roomier fit, which allows for a more casual look.
  3. If you like a specific fabric, you can always search by available fabrics. As part of the menu drop down, you can see all our Poly/Cotton Twill coats or all our Egyptian cotton coats in one place. This way you never have to click on multiple styles to find out what fabric it’s made from.
  4. Want to only see coats that apply to you? You also have the option of searching by gender. This allows you to look at all available male or female items at once.
  5. Have a particular sleeve length favorite? Now you can also filter by your preferred sleeve length.
  6. Pick your closure.If you prefer snaps to buttons or fabric covered to plastic, we can help with that too. The drop down lets you filter our products so you are viewing only the items that have the type of closure you are looking for.
  7. Last but not least, you can always use our QUICK LINKS to search our new arrivals, on sale and Plus Size styles. The quick links also allow you to look at our Uncommon Threads selection.

 

QUICK TIPS

What’s your fit? Basic vs. Tailored

The idea of the Basic fit is that it is roomier and boxier. If you like to have some extra room in your coat then the Basic fit is right for you. However, if you prefer a more fitted, shape-driven fit, then you want to choose the Tailored fit.

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Basic & Tailored Fit

Pick your look- Traditional vs. Modern

Now that you know which fit is best for you, pick your look. Picking a look can be quite simple if you know what you like. You can keep it simple with our wide selection of traditional double-breasted solid color coats. Or you can spice it up a bit and choose a more modern look like an asymmetrical, printed or color block coat.

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Modern & Traditional Fit

What’s the best fit for your kitchen?

Whether you are buying for yourself or your entire staff, sometimes the type of kitchen or establishment you work in has a big influence in your choice of styles you buy. For example if you work in an exceptionally hot kitchen, the best styles for you may be our lightweight styles. There are several lightweight and mesh combination styles that provide better breathability and comfort in higher temperatures. Mesh panels offer the ability to keep you cooler and dryer through the day.

For higher-end restaurants, you can’t go wrong with our Egyptian Cotton selection. This is a luxurious selection and is available in modern and traditional styles.

If you are looking for the best in front of the house styles, then consider our Versa shirt. We offer a selection of front of the house styles on our ChefUniforms.com website. In addition there are also plenty of options to choose from on our Uniform Difference site, which you can find a link to at the top right corner of the ChefUniforms.com site, or simple go to www.uniformdifference.com.

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Versa Shirts

When it comes to running a business, faces will come and go. If you know you have a high turnover, or simply want to make sure you can keep the same look for an extended period, consider buying our classic styles. Classic styles are available through the end of 2016. This guarantees that the styles you purchase today will be available to you for at least 1 more year. This is the simplest and easiest way to keep your staff looking consistent.

These are just some tips to keep in mind when you offer us the pleasure of your business. Styles on our website, as well as our catalog, have signs that can help you quickly identify between lightweight, Egyptian cotton, stretch styles, classic styles or mesh styles. So remember when in doubt…follow the signs.

How to Choose the Right Chef Coat and Fit with Chefuniforms.com_Follow the Signs

Put Us to Work! We will be delighted to find out more about your company and how you envision outfitting your team! If you would like one of our Account Reps to contact you, please visit our Group Order Form.

Do you have any suggestions to improve your shopping experience on our website?

Who says you have to wait for New Chef Uniforms from Santa?

There is nothing like something new and shiny and you don’t have to wait until Christmas to unwrap your present. Whether it’s for you, a friend or a loved one, new styles have arrived at Chefuniforms.com sure to please everyone.

For our Female Chefs, the new styles available are fun, flirty and perfect for those ladies who love color and like to step away from a traditional chef coat.

If you like to stand out, you will love the new S-Shaped Coat. Easy to care for and made of 65/35 Poly/Cotton poplin, this coat is perfect for those who prefers a lightweight coat to the basic twill coat. With its feminine style lines, contrast details and 6 available colors, this coat is versatile enough to please any chef from the restaurant to the bakery.

Chefuniforms.com New Chef Coat - Women's Traditional Fit S-Shaped Chef Coat in Fuchsia w Black - Plastic Buttons - 6535 PolyCotton Poplin

Chefuniforms.com New Female Chef Coat – Women’s Traditional Fit S-Shaped Chef Coat in Fuchsia w Black – Plastic Buttons – 65/35 Poly/Cotton Poplin

Step out of the box, way out of the box and into the new ¾ Sleeves Asymmetrical Coat. If you like fancy, this is the coat for you. Complete with feminine details, fabric covered buttons and loops, side seam pockets and sleeve cuff/tab details; this sexy yet classy coat has it all! Made of 65/35 Poly/Cotton fine line twill, the asymmetrical coat is the perfect piece to wear if you want to impress. This coat is available in 5 different colors including ChefUniforms new color, Wild Berry, which is a perfect choice if you are not into pink that much but want something lighter than eggplant. At $29.99 however, you are going to want them all.

Chefuniforms.com New Female Chef Coat - Women's Asymmetrical 3 Three Quarter Sleeve Chef Coat in Ocean Blue w Black - Fabric Covered Buttons - 6535 PolyCotton

Chefuniforms.com New Female Chef Coat – Women’s Asymmetrical 3 Three Quarter Sleeve Chef Coat in Ocean Blue w Black – Fabric Covered Buttons – 65/35 Poly/Cotton

Want a little extra room without the extra fabric? Then you need to check out our first stretch coat. Single breasted, ¾ sleeve length and fabric covered buttons, back vents, side seam pockets and princess seams are some of the details incorporated into this coat. Perhaps the best part of it however, is its fabric. Made of 55/42/3 Cotton/Poly/Spandex, this coat offers greater ease of movement and versatility without sacrificing comfort within the fit. If you ever just wanted more from your chef coat, then this is definitely one who should check out.

Chefuniforms.com New Female Chef Coat - Women's STRETCH Princess Seam Chef Coat in Turquoise - Fabric Covered Buttons - 55 42 3 Cotton Poly Spandex

Chefuniforms.com New Female Chef Coat – Women’s STRETCH Princess Seam Chef Coat in Turquoise – Fabric Covered Buttons – 55/42/3 Cotton/Poly/Spandex

In addition to new styles for ladies, there are also 4 new colors added to the ladies Chef pants. Colors include Chalk Stripe Black, Chalk Stripe Grey, Black Stripe, and Chalk Stripe Navy. The Chalk Stripe Navy and Chalk Stripe Grey have also been added to the Bib and Bistro aprons. The Chalk Stripe Navy provides a pop of color to liven up any holiday party!

ChefUniforms.com Aprons - New Styles

                         ChefUniforms.com Aprons – New Styles

 

Of course we didn’t forget our Male Chefs. Keep it cool in the kitchen with our new Double Breasted Mesh Coat. A traditional look with a cool twist, this Poly/Cotton Twill coat is sure to keep you cool with half mesh sleeves and a triangle mesh vent at the back yoke. This style is available in Black, Pebble Grey, White and festive True Red and Green.

ChefUniforms.com Men's Double Breasted Chef Coat with Mesh in True Red w Black - Plastic Buttons - 65 35 Poly Cotton

ChefUniforms.com Men’s Double Breasted Chef Coat with Mesh in True Red w Black – Plastic Buttons – 65/35 Poly/Cotton

No need to button it up anymore. If you want to get away from buttoning all those buttons in a traditional chef coat then you are going to love the new Pull Over Coat. Easy to put on with a 2 button yoke this coat offers versatility and ease even on the go. Never forget a button again, just pull it over your head. This is the most uncomplicated coat you will ever own. Available in Black and White for easy accessorizing with all of your ChefUniforms chef pants. In a short time this coat has already become a costumer’s favorite.

ChefUniforms.com - Men's Traditional Fit Pullover Chef Coat in Black - Plastic Buttons - 65 35 Poly Cotton

ChefUniforms.com – Men’s Traditional Fit Pullover Chef Coat in Black – Plastic Buttons – 65/35 Poly/Cotton

Last but not least for those of you who are blessed with a little extra height our basic poly/cotton coat 65511 is now available in tall (T65511).

ChefUniforms.com - Men's Basic Fit TALL Chef Coat in Black - Plastic Buttons - 65 35 Poly Cotton - Style # T65511

ChefUniforms.com – Men’s Basic Fit TALL Chef Coat in Black – Plastic Buttons – 65/35 Poly/Cotton

With so many new things to choose from, it’s hard to stay off the naughty list.

Tell us which ones are your favorite and why?

The Best in the Biz: How does your Restaurant Stack Up?

The results are in: TripAdvisor has recently come out with their list of the 25 Best US Fine Dining Restaurants in 2015, and we at Chef Uniforms wanted to share them here on our blog. How does your restaurant stack up against the best in the country?

25) Rasika – Washington DC

Known for their Modern Indian Cuisine, Wine Cellar and Modern Lounge, Rasika is a must for tourists and locals alike.

Rasika

24) Joël Robuchon Restaurant – Las Vegas, NV

Located in the MGM Grand, this French favorite is the only Three Michelin Star and AAA Five Diamond restaurant in Las Vegas.

Joël Robuchon Restaurant

23) The River Café – Brooklyn, New York

Nestled under the Brooklyn Bridge with gorgeous views of the Statue of Liberty and the New York City skyline, this “New American” restaurant is truly one of a kind.

The River Café

22) Kokkari Estiatorio – San Francisco, CA

Kokkari is known for its authentic Greek cuisine, which has been modernized with innovative blends and techniques. If you absolutely loved the food, you can purchase their cookbook for just $40.

Kokkari Estiatorio

21) Butcher & the Boar – Minneapolis, MN

Whether you sit in the bar, dining room, or 5,000 square foot beer garden, you are sure to have the experience of a lifetime at this restauarant. What started simply as a place to enjoy great American craft food, bourbon and beer, has become one of the top restaurants in the entire country in just 3 years.

Butcher & the Boar

20) Bavettes Bar & Boeuf – Chicago, IL

Not your average Steakhouse! A fun blend of French flair and hip hangout, Bavette’s is the perfect place to lose a few hours eating delicious food and listening to some great music.

Bavettes Bar & Boeuf

19) Girl & the Goat – Chicago, IL

Known for their family style menu of bold flavors that’ll knock your socks off, and a fun, yet homey environment, Girl & the Goat is an absolute must.

Girl & the Goat

18) Per Se – New York City, NY

This is Thomas Keller’s New York interpretation of The French Laundry, and with views of both Central Park and Columbus Circle, it’s a must-visit if you’re in the area. Even if you aren’t – it’s worth the trip.

Per Se

17) Colicchio & Sons – New York City, NY

A pioneer of New York’s farm-to-table movement, this restaurant is known for inventive techniques and creations, taking old styles and making something new (much like the High Line, which is just outside its doors).

Colicchio & Sons

16) The French Laundry – Yountville, CA

A staple of Napa Valley, The French Laundry was renovated from a rustic two-story stone cottage back in the 90’s. The menu changes daily, and the staff prides themselves on perfect service to their guests.

The French Laundry

15) Lahaina Grill – Lahaina, HI

If you are visiting Hawaii in the near future, we highly recommend visiting the Lahaina Grill. With its New American Cuisine with Hawaiian and Pacific flavors and its Contemporary Bistro setting, it’s the perfect place to enjoy a night on the island.

Lahaina Grill

14) Mama’s Fish House – Paia, HI

Don’t leave Hawaii without visiting this one! Enjoy Hawaiian and Polynesian flavors, and then stay at Mama’s Inn for the night!

Mama’s Fish House

13) Circa 1886 – Charleston, SC

For a unique dining experience, this is another one you just can’t miss. Guests are made to feel like part of the family, while dining on gourmet dishes with bright, bold flavors.

Circa 1886

12) Eleven Madison Park – New York City, NY

With a seasonal tasting menu focused on local ingredients, each meal consists of 12-15 courses. This one is well worth the $225 per person charge.

Eleven Madison Park

11) Restaurant Gary Danko – San Francisco, California

It is said that Gary Danko uses his ingredients in such a way that his dishes lack nothing. He is meticulous in his style and methods, and it shows in presentation as well as taste.

Restaurant Gary Danko

10) Pappas Bros. Steakhouse – Houston, TX

Impeccable attention to detail and high quality ingredients, Pappas Bros. is one Steakhouse you truly must visit. Their dry-aging process of their meat is the secret to their success.

Pappas Bros. Steakhouse

9) Daniel – New York City, NY

Contemporary French cuisine, along with a welcoming bar and lounge attract patrons from all over the world to this restaurant. It’s no wonder it’s found itself among the top 10 on this list.

Daniel

8) Chez Panisse – Berkeley, CA

Chez Panisse opened in 1971 as a neighborhood bistro, and soon became a huge success. In 1980, the Café at Chez Panisse opened just upstairs, offering an alternative menu from the restaurant below. In either case, you’ll find organic, locally grown food that is out of this world.

Chez Panisse

7) Canlis – Seattle, WA

The staff truly treats every day as a special occasion for their patrons. The brightly colored, delectable dishes bring in customers from far and wide.

Canlis

6) Victoria & Albert’s – Orlando, FL

Located in the heart of the Walt Disney World Resort, Victoria & Albert’s offers more than just American cuisine. Prepare to enter an era when dining was an elegant adventure, and enjoy one of the best meals of your life.

Victoria & Albert's

5) Halls Chophouse – Charleston, SC

A premier American steakhouse, Halls uses only the finest and freshest USDA prime meats. Nightly live music helps make this meal even more memorable.

Halls Chophouse

4) Uchi – Austin, TX

An excellent combination of local seasonal ingredients and contemporary Japanese cuisine, Uchi offers a very unique dining experience while maintaining sustainability with their entire menu.

Uchi

3) Le Bernardin – New York City, NY

Just three months after opening its doors, Le Bernardin earned 4 stars from The New York Times in 1986. Its Parisian style and perfectly presented dishes have earned it the #3 spot on this list.

Le Bernardin

2) Alinea – Chicago, IL

This restaurant has been praised the world over for its innovative dishes and amazing service. The staff pride themselves on creating an unforgettable experience when dining at Alinea.

Alinea

1) Bouley – New York City, NY

Finally, we arrive at the top restaurant in the US, according to TripAdvisor, Bouley. Located in Tribeca near the southern end of Manhattan, Bouley caters to both locals and tourists alike. Bouley is all about fresh, pure ingredients, flavorful and healthy French cuisine. Dining at this particular restaurant is more than dining. It’s an experience, and that’s why Bouley has earned the #1 spot this year.

Bouley

Have you visited any of these restaurants listed above? How accurate do you think TripAdvisor’s list is?

October is Vegetarian Awareness Month

National Vegetarian Awareness Month October 2015

Photo taken from foodandnutrition.org

Did you know that not only is October Breast Cancer Awareness month, but it’s also Vegetarian Awareness Month! So while you’re rocking your pink this month, try rocking a little more green in your diet!

Did you know that a vegetarian diet can improve your body both mentally and physically? According to Science Daily, sticking to a vegetarian diet can lead to lower blood pressure, lower levels of cholesterol, better heart health and can even lower rates of cancer!

Being a vegetarian (or vegan) can also make you smile more! According to researchers at the University of Arizona in a study for the Nutritional Journal state, “vegetarians reported significantly less negative emotion than omnivores.”

Not only is being a vegetarian healthier for you, it’s pretty trendy among some of your favorite celebrities! Did you know that Ariana Grande, Paul McCartney, Anne Hathaway and Mike Tyson are all vegetarians? And Ellen DeGeneres and Bill Clinton are both vegans! Even Brad Pitt has joined the Veggie Club!

However, going from eating an omnivore diet to a vegetarian one can be a difficult transition! The Monday Campaigns Inc. has launched an international campaign in 2003 called Meatless Mondays. It’s a campaign that challenges everyone, young and old, singles, families and communities to eat the vegetarian diet at least every Monday. It gives you a chance to reset any unhealthy habits from the weekend and kick starts your week in a healthy manner. Meatless Monday is a great way to ease into the vegetarian diet and can improve your health with this one small weekly change!

Being vegetarian doesn’t have to mean tofu, salads and stir fry! Here are two amazingly delicious (and easy to make!) vegetarian meals that will make you say, “Meat who?” Share your favorite easy vegetarian recipe in the comments below!

Real Simple’s Butternut Squash Pizza

(perfect for a quick fall Friday night dinner that even the kids will love!)

Real Simple’s Butternut Squash Pizza found on blog.chefuniforms.comRecipe:

  • 1 butternut squash (about 2 pounds), peeled
  • 1 small yellow onion, sliced into 1/4-inch-thick rings
  • 3tablespoons olive oil
  • 1 1/2teaspoons kosher salt
  • 1/4teaspoon black pepper
  • 1 1-pound package refrigerated pizza dough
  • 1tablespoon cornmeal
  • 1tablespoon fresh thyme leaves
  • 1/2cup fresh ricotta

 

 

Directions:

  • Heat oven to 400° F.
  • Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.

 

Jane’s Vegetarian Chili by Cooking Light

(a chili so good you won’t miss the meat at all – plus less than 300 calories per serving!)

Jane's Vegetarian Chili from myrecipes.com found on blog.chefuniforms.com

 

 

 

 

 

 

 

 

 

 

 

 

Recipe:

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 4 cups water, divided
  • 2 tablespoons sugar
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese (optional)

 

Directions:

  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
  • Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

In celebration of Vegetarian Awareness Month, did you try any delicious meatless recipes? We would love to hear about the ones you enjoyed the most!

Up and Coming and Top Chefs To Follow on Instagram

Up and Coming and Top Chefs To Follow on Instagram found on blog.chefuniforms.comInstagram is the place to be! It has grown from just being another social media channel out there to one of THE social media channels to be on! According to Instagram’s press page, there are 300 million monthly active users sharing 70 million photos on average per day, and those photos get 2.5 billion likes! Holy Kamolee!!

Cooking is Personal! So as a Chef, new or seasoned, due to the intimate nature and visual sensations Instagram provides and let’s not forget to mention, free exposure to you, your brand and your place of work…this is the perfect medium for you to show off your masterpieces, bring your audiences behind the scenes and portray your journey as a culinary artist.

We researched many chefs, and below is our list to follow. They represent humility and fun, and their presentations of their dishes/pastries/cakes are off the chain! Their stories are real and relatable – we love to see what makes them tick, and they also show tips to help other chefs learn. No wonder they have such huge followings! We also included our past Chefs of the Month who are on Instagram, because they are just pretty cool dudes and dudettes and have a lot to offer….

Ch…Ch…Check them out!

Up and Coming and Top Chefs To Follow on Instagram, Eric Ripert

Creativity Meeting – taken from Eric Ripert’s Instagram page

Up and Coming and Top Chefs To Follow on Instagram_Lorenzo Boni

Family comes First for Lorenzo Boni – taken from his Instagram Page

Chefs with their Own Digs

Eric Ripert – 145k followers

Marcus Cooks – 112k followers

April Bloomfield – 90.3k followers

Camille Becerra – 71.1k followers

Marc Vetri  – 20.3k followers

Jenn Louis – 14.5k followers

Sam Talbot – 14.3k followers

Carlos Gaytan’s Mexique Restaurant – 5,002 followers

Maneet Chauhan – 5,830 followers

Dadisi Olutosin – 3,523 followers

Up and Coming and Top Chefs To Follow on Instagram_Jenn Louis

The new Hat Jenn Louis got taken from her Instagram page

Up and Coming and Top Chefs To Follow on Instagram_Tom Colicchio

Striped Bass Prep taken from Tom Colicchio’s Instagram Page

Up and Coming and Top Chefs To Follow on Instagram_Christina Tosi

Late Night with Seth Myers and Christina Tosi taken from her Instagram Page

 

Corporate Chefs

Lorenzo Boni, Executive Chef at Barilla America – 13.8k followers

 

Pastry Chefs

Jordi Roca – 53.4k followers

Christina Tosi – 35k followers

Charlise Johnson’s Intimate Eats – 6,044 followers

 

Chefs in Entertainment, Chef CookBook Authors

Tom Colicchio – 67.3k followers

Kristen Kish – 63,200 followers

Amanda Frietag – 27.8k followers

George Duran – 698 followers

 

Instagram Tip #1: Want people to find you? Below shows the total number of photos associated with these popular hashtags:

#foodporn – 63,081,411

#chef – 4,689,740

#chefs – 407,324

#cheflife – 1,342,239

#chefslife – 178,295

#chefsofinstagram – 362,153

#chefinthemaking – 37,226

#chefsoninstagram – 33,299

#pastrychef – 329,104

#pastrycheflife – 10,463

Instagram Tip #2: A picture is truly worth a thousand words! While it is easy to just take a picture and publish which works, we would like you to remember presentation is everything… Put some thought into how the dish will be plated and then displayed under the right lighting and Voila! Professional photography at its best! Enjoy the new likes, comments and regrams that will follow and ultimately, your growing fan base.

Instagram Tip #3: Have fun and show your personality! Allow your pics to reflect simplicity, creativity in design, background, showing the unseen and what makes you tick! People follow you because they like you.

Instagram Tip #4: Engage with your fans and other people in your industry. Grow your network. Like your fan’s photos, leave a comment and enjoy being part of your Instagram community.

We are on instagram too! Check us out at https://instagram.com/chefuniforms/

Which chefs do you love to follow on Instagram? Send us their links and let us know why you are a fan!

Up and Coming and Top Chefs To Follow on Instagram found on blog.chefuniforms.com

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