Tag Archives: cooks

March 2019 Chef of the Month- Chef John Wilson

 

MVIMG_20181211_113715

We’re happy to introduce our March Chef of the Month- Chef John Wilson! Chef John, also known as “The Soup King” is a Chef at Sophie’s Cork and Ale in North Carolina. He is a believer in going the extra mile for his customers and strongly believes that one must “be passionate or go home.” He first fell in love with the kitchen back in high school, and it his positive attitude , perseverance and passion that has led him to his successful chef career! Read below to learn more about Chef John’s Story!

 

 

 

 

1. Where were you born?

Frederick, MD

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

Sophie’s Cork and Ale, Lexington, NC

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

An immersion blender because it can be used for so many different things and dishes.

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

Vision. I like to believe I see everything around me.

5. What advice would you offer for aspiring chefs?

Be passionate or go home.

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

Customer service and by that, I mean always going the extra mile for the customer and making the answer “no” impossible for the guests.

7. What does good food mean to you?

Bringing joy and smiles to faces with “good food”.

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

I mostly look for style, pockets, and heavy or light weight coats or shirts depending on the time of year.

9. Favorite ingredient to work with?

I could not survive without honey

10. Favorite City to dine out in?

Winston Salem, NC

11. Best Dish you have ever made?

In my opinion, it was the time I made bacon fat confit rabbit with cornmeal dusted okra, and parmesan polenta cakes.

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

Go to Mom’s house for dinner, good ‘ol southern food, hamburger steaks, friend chicken, mashed potatoes, greens beans etc.

13. Person you would most like to cook for? 

The first chef that ever gave me a chance in the kitchen when I was 17 years old, Sean Devine, I haven’t seen him since I was about 19, and I feel I’ve come such a long way and I know he would enjoy and be proud to eat one of my dishes.

14. What made you decide to become a chef?

The kitchen culture and lifestyle, I feel in love with it as a young dishwasher still in high school.

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

FEBRUARY 2019 CHEF OF THE MONTH- CHEF KRISTAL

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

 

 

1. Where were you born?

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

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

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

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

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

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

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

5. What advice would you offer for aspiring chefs?

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

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

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

7. What does good food mean to you?

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

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

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

9. Favorite ingredient to work with?

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

10. Favorite City to dine out in?

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

11. Best Dish you have ever made?

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

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

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

13. Person you would most like to cook for? 

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

14. What made you decide to become a chef?

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

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

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

JANUARY 2019 CHEF OF THE MONTH- CHEF KARMA

It’s the new year & we’re so happy to introduce our January Chef of the Month, Chef Karma! Chef Karma is a private chef and event planner in South Florida! She is also one of the few female hibachi chefs in the United States. Highly innovative and creative, Chef Karma enjoys fusion-style cooking and loves to stand out in bright colors! We can’t wait to share her story and yummy recipes. Read below to learn more about Chef Karma!                                                                   

 

1. Where were you born?

St. Thomas United States Virgin Islands

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

I work as a private chef and event planner in South Florida.

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

I am a hibachi chef. This is the best way to describe how I create my masterpiece. I am one of the only female hibachi chefs in the US. I love to be innovative and creative, so I would call my style of cooking, fusion.

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

My sharpest sense out of the five senses would be taste. I have a very sensitive palette, so I can almost pinpoint every ingredient in a dish.

5. What advice would you offer for aspiring chefs?

The advice I would give you an aspiring chef is to make sure that cooking is what you love, not like, so that it does not feel like work.

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

Mise en plac…. This means everything in its place, preparation is imperative to a good service.

7. What does good food mean to you?

Euphoria. People eat with their eyes first, there nose second, and lastly their mouth.

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

I love bright colors, so my chef uniform always has to stand out.

9. Favorite ingredient to work with?

I love the Mediterranean spice Tahini, it amplifies any taste in any type of food.

10. Favorite City to dine out in?

Miami, of course.

11. Best Dish you have ever made?

Honey barbecue pulled pork on top of corn bread topped with homemade Cole Slaw

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

I love sushi, all types of sushi!

13. Person you would most like to cook for? 

I would love to cook for our last president, Barack Obama

14. What made you decide to become a chef?

I believe that food brings people together, so I chose Culinary arts to make sure that I am a part of every single person’s laugh and every single person’s tear and making it memorable.

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

 

 

%d bloggers like this: