Tag Archives: private chef

CHEF DAYANNE’S EGGPLANT AND WALNUT MEATBALLS RECIPE

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Chef Dayanne’s Eggplant & Walnut Meatball recipe is both vegetarian and carnivore approved! Try this new spin at a traditional dish- trust us, you won’t regret it AND it’s delicious!

Ingredients

  • 1 eggplant
  • 1 egg white
  • Handful of roasted & chopped walnuts
  • 1/2 cup of shredded mozzarella
  • 1 cup of Panko bread crumbs
  • 1 teaspoon of garlic powder
  • Olive oil
  • Basil leaves
  • Salt & pepper
  • Marinara Sauce

Directions

1.  Bring the oven to 365 degrees.

2. Slice the eggplant in fine layers and place them in a large tray.

3. Add salt to both sides of the eggplant layers and place a paper towel on top.

4. Let rest for 15 minutes, the eggplant will “sweat” some water. Dry up with paper towel.

5. Place the eggplant in a greased baking sheet, coat with olive oil and bake until becomes golden brown.

6. Let the eggplant cool down a bit and bring to a food processor. Add shredded mozzarella, garlic powder and half of the bread crumbs. Salt and pepper to taste. Once the mixture is nice and soft, transfer to a bowl. Add the egg whites and stir well, you should have a nice, thick paste.

7. Add the chopped walnuts and mix by hand.

8. Bring the rest of the bread crumbs to a plate and assemble the meatballs. Make sure your hands are wet, make small-sized balls, and roll them in bread crumbs.

9. Bring a skillet to with olive oil to the stove in medium heat. Once the pan is hot, add the meatballs, make sure to rotate them so they cook evenly.

10. Add Marinara sauce.

11. Add some basil leaves for garnish, extra cheese if you desire and ENJOY!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

 

 

CHEF DAYANNE’S ZUCCHINI RAVIOLI RECIPE

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If you’re craving pasta, but still want to eat healthy, then Chef Dayanne’s Zucchini Ravioli Recipe is perfect for you! The dish is made of eggplant and mozzarella zucchini- definitely a delicious alternative to traditional ravioli. Get the recipe below!

Ingredients

  • 2 medium eggplants
  • 2 large zucchinis
  • 1/2 cup of mozzarella or ricotta cheese
  • 3 eggs
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can of San Marzano Plum tomatoes
  • 1 teaspoon of sugar
  • 1 bunch of fresh basil
  • Olive oil
  • Salt and Pepper

Directions for Filling

1. Preheat the oven to 350 degrees.

2. Roast the eggplant until soft, let it cool down.

3. Remove the flesh from the eggplant and place in a bowl.

4. Add the eggs and mozzarella and mix everything very well.

5. Add salt and pepper to taste.

 

Directions for Zucchini Layers

It is ideal to have a Mandoline for this part of the recipe, but if you don’t have one
don’t get discouraged. You can still use a potato peeler or practice your knife skills.
Just be very careful!

1. Slice the zucchini in very thin and even layers, this is very important.

2. Add Salt and Pepper to taste to the zucchini.

 

How to Assemble

1. If you have a square mold (it is not necessary but will help you a lot) place the zucchini layers forming a cross.

2. Place some of the filling in the middle.

3. Very carefully bring the sides of the zucchini towards the center, making a nice square shape, and making sure the filling doesn’t come out.

4. Use a cooking brush to put some olive oil on top and place onto a baking sheet.

5. Continue this process until done with filling.

6. Bake all the ravioli until golden brown.

 

Directions for Tomato Sauce

1. Sauté the chopped onion in olive oil until translucent.

2. Add 2 minced garlic cloves. Add San Marzano plum tomatoes and mix well.

3. Add salt and pepper to taste.

4. To regulate acidity add a teaspoon of sugar or more if necessary. You can also add some water if sauce becomes too thick.

5. Bring the heat to low until the tomatoes dissolve.

6. At the very end, add some Chiffonade basil.

7. Mix well

 

Directions for Green Sauce

1. Bring a quarter pot of water to boil (Have a bowl full of iced water next to you).

2. Place the bunch of basil leaves into the boiling water and immediately transfer into the iced water.

3. With a hand blender, mix the basil with garlic, olive oil and salt and pepper

4. Plate and enjoy!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

MAY 2019 CHEF OF THE MONTH- DAYANNE KADOSH

We are so excited to bring in the new month, and with it, our May Chef of the Month! Meet Dayanne Kadosh, a Private Chef in the Miami area! Chef Dayanne envisions herself as an artist; an empty plate is her blank canvas. She was inspired by the skilled women in her family to follow her passion for food, and now her delicious dishes inspire us all! Read below to learn more about Chef Dayanne’s Story!

 

 

1. Where were you born?

I was born in Montevideo, Uruguay

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

I’m based in Bay Harbor, FL and I own a Personal Chef Business.  I work as a private chef for a family in Coral Gables. Before being a chef, I’m an artist, and food is the medium I choose to express my creativity. The colors, aromas and fresh produce inspire me and make me think of an empty plate as a blank canvas.

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

Good quality sharp Knives. I love the German brand Wüsthof. There was a before and after in my life after getting a Vitamix. I like to have what’s necessary and not overload my kitchen with tools and gadgets I would rarely use. I appreciate working in a clean clear surface and being able to find what I need at the right time.

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

My sense of smell is sharp as my knives.

5. What advice would you offer for aspiring chefs?

Have fun, love what you do, be open to learn, learn from your mistakes and ALWAYS share your recipes, no one will make them as great as you do.

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

Every chef should develop their own style in the kitchen, find what type of cuisine they are passionate about and work on it ‘til they master what they do.

7. What does good food mean to you?

When I taste love, dedication and effort in a dish, that’s the best nourishment I can get.

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

Comfort, style, being able to move with ease and that the sleeves don’t touch the food!
Oh! And to be able to remove stains easily from the fabric. Messy days happen to the most experienced of us!

9. Favorite ingredient to work with?

Organic, local and cruelty-free foods. Good quality olive oils and special spices always make a regular dish stand out.

10. Favorite City to dine out in?

New York and Punta del Este.

11. Best Dish you have ever made?

I make a killer Shakshuka.

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

On my days off, I like to keep it simple yet delicious, a good avocado toast with mushrooms and scrambled eggs or baked salmon with roasted veggies. I love prepping healthy foods I can grab on the go during the week such as herbed egg muffins and nutty granola!

13. Person you would most like to cook for? 

Enrique Iglesias and Gordon Ramsay

14. What made you decide to become a chef?

Since I was a child, I was inspired by the women in my family who are very skilled in the kitchen. My mother and both of my grandmothers are excellent cooks and my best teachers. I’m forever grateful to them for allowing me to find my passion.

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

Jacoby Ponder - Chefuniforms.com February Chef of the Month_2016

February 2016 Chef of the Month – Jacoby Ponder, CC CPC

Jacoby Ponder - Chefuniforms.com February Chef of the Month_2016

After serving ten years in the U.S. Navy as a Personal and Private Chef, Chef Jacoby Ponder established FireSyde Chef & Co. in 2010. Ponder created FireSyde Chef to provide quality personal and private chef services to Hampton Roads, Virginia. He has received his extensive culinary arts and business management training at The Culinary Arts Institute of Virginia and ECPI University – graduating with both an Associates and Bachelors as a Private & Personal Chef.

With over a decade of experience in culinary arts, hospitality and business management, Ponder has acquired culinary skills to work in upscale environments. Ponder provides five-star meals for Admirals, foreign dignitaries, senior government executives, movie stars and celebrities alike. He has prepared dishes for names such as President George H. W. Bush, Bruce Willis, Vivica A. Fox, as well as reality television personalities on TLC’s “The SisterHood.” Ponder was a finalist on the Food Network hit show “Chopped”, where he placed as runner-up in the grueling Military Salute episode (Season 15, Episode 8) and now an uncontested win in September 2015 on Food Network’s latest and toughest hit series “CUTTHROAT KITCHEN.”

He is also very involved in his community and has been apart of the Virginia Beach Farmers Market (Featured Chef for Healthy Cooking and Wellness), Norfolk Public Schools (Chefs Move to School), Eat Fresh Buy Local (Featured Chef to Promote Buy Local Initiatives) and VA Extension Association of Family and Consumer Sciences (Cooking Matters).

Congratulations Chef Ponder on being our Chef of the Month for February!

 

Birthplace: Monroe, Ga.

Where do you work and where are you based?

I work for myself (Private and Personal Chef) for the Hampton Roads Area of Va.

I am also the owner of Norfolk Kitchen Lab in Norfolk Va. that just opened. Nestled in the heart of the River View Community ( Norfolk), the Norfolk Kitchen Lab is your new place to experience food excellence and Chefs at their absolute best. With 3 engagement platforms, all culinary enthusiasts can live out their kitchen aspirations in the following ways:
– By renting a standard fully equipped kitchen for food prep,
– By becoming a student of private cooking classes and learning the finer points in regards to nutrition and healthy eating, and
– By attending a monthly 7 course “Chefs round table”  meal to enjoy a display of unmatched skills of the Chefs & Staff.
With several ways to interact and entertain (not to mention the sole use of fresh produce grown in 4 neighboring greenhouses), the Norfolk Kitchen Lab stands to be the newest and most prolific addition to the downtown area.

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

My favorite Kitchen tool is my knife! I love creating dishes from fresh and local grown ingredients.

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

My sense of smell!

What advice would you offer for aspiring chefs?

Don’t be afraid to take chances, and be adaptable to change.

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

Be forever humble and also be a student of the Craft.

What does good food mean to you?

Good food to me means a dish that is well thought out and smells good! Also taste even better, to make one reminisce.

What trends do you see emerging in the near future?

Most certainly a trend is a marriage of fresh locally grown ingredients, I see the industry moving to an “Eat Fresh Buy Local” theme.

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

Features like button styles, and fabric type like light fabrics that are flexible. Something that is urban and looks fashionable.

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

My go-to-outfit that I prefer would definitely be tees, pants and hats. I prefer Chef Jackets whenever I’m in a management capacity.

Favorite ingredient to work with?

My favorite ingredient(s) to work with are fresh herbs and spices. I feel that they dictate the flavor profile of the dish which is very important.

Favorite City to eat out in?

My favorite city to eat out in would have to be between San Francisco or San Diego, anywhere in the bay area!

Best Dish you have ever made?

The best dish I have ever made would have to be my famous Herb Crusted Salmon.

Place you eat most often on your days off?

I love to eat at this one place in Norfolk Va. – Todd Jurich Bistro…… They have the best truffle fries ever!

Person you would most like to cook for?

I would love to cook for …..Umm…I don’t know. I’ve already cooked for the President so, I’ll have to think more on this question….

What is new on your DVR?

The latest episode of Food Network show Chopped!

Ace Champion - Chefuniforms.com January Chef of the Month_2016

January 2016 Chef of the Month – Ace Champion

Ace Champion - Chefuniforms.com January Chef of the Month_2016Chef Champion comes from the great food state of Louisiana.

He specializes in Cajun/Creole, the taste of New Orleans.

He has over 18 years of culinary experience ranging from Certified Meat Cutter, Executive Chef, Event Coordinator, Personal Chef, as well as Cooking Class Instructor.

He is also an honors Culinary Arts graduate of Fox Valley Technical College, one of the nation’s premiere culinary schools.

Chef Champion cooks with a strong passion and makes it a priority to visualize his entrees while preparing them, so in turn… he can empower others who struggle with cooking. Chef Champion infuses cultures and ingredients to create a flavor that gives you a champion cooking experience and the know-how to cook a little appeal yourself!

The Law of Attraction & the Power of Positive Thinking are the cornerstone of Chef Champion’s passion for food. He believes that if you think you can be a great chef or cook, then you will realize it, but if you think you won’t be a great chef or cook, then you probably won’t hit the mark. Chef Champion believes that before you hit the kitchen, focus on what you want. The result? You’ll serve up a great dish almost every time!

That’s why Chef Champion created, 8 steps to Your Perfect Meal, a simple plan to help viewers or readers (available in book format, too) be more positive in the kitchen on their way to greater productivity and creativity. “I now understand my purpose in life and that is to teach the world everything I can about food for the mind, body, and soul,” concludes Chef Champion.

Congratulations Chef Champion on being our Chef of the Month for January!

Birthplace: I was born in the bay area of California where I spent most of my childhood. I was then further raised in Louisiana where my try heritage is.

Where do you work and where are you based? I own my own business “Chef Champion LLC.” In my business I am a Private Chef, Culinary Instructor both private & public, Visionary Motivational Speaker as well as a Menu & Recipe Developer for local restaurants and private companies.

What is your favorite kitchen tool in creating your masterpieces/dishes? Hands down my 8” Wusthof Chef Knife. There is not much I can’t do with this knife. When I hold this tool, it feels like an extension of my body which allows me to create in detail.

What is your sharpest sense out of all the 5 senses? I would say what I call the 6th sense. To me this is when I can manipulate my conscious mind to flow freely with my conscious mind to view all senses as one. This allows me to use my senses in creation without acknowledging the use of them. If I had to pick one though, it would be my sight. This is where I can learn and see. My sight allows me to turn my vision into reality on a plate.

 

What advice would you offer for aspiring chefs? Never give up on your dreams. Albert Einstein said it best when asked how are you so smart he replied and said “It’s not that I’m so smart it’s just that I stay with problems longer than most people.” This lets me know when chasing my dreams no matter how hard or how long it takes, I will get there if I don’t give up. Be true to yourself and what you believe in.

What is one culinary tip every chef should know and perfect? Every chef should master the art of visualization. It is a necessity to have a clear vision of what’s to come before it happens. This will allow you to always be 2 to 3 steps ahead of yourself. The proper technique is called “Visual Motor Rehearsal.” This means one would visualize a recipe or an event inside their mind. This works as a form of practice without having to lift a finger. You can find more tips on this topic and other cooking tips in my book “8 Steps To Your Perfect Meal.

What does good food mean to you? Good food means food that looks good, taste good, and does good things once it’s inside my body. Food should be good for the mind, body, and soul. I also view good food as that is live and raised properly. My motto is cooking with live foods. That means in one way or another, the food we eat was once alive.

What trends do you see emerging in the near future? The power of positive thinking. I see an awakening of the mind of chefs and people all over the world to trust in there inner souls and become who they want to be. I see cooking changing from the sometimes negative to being fun, exciting and healing.

 

What features are important to you when selecting a Chef Coat? (Particular fabric, style, sleeve length, pockets) My personal favorite is the long sleeve. I feel this is the more elegant professional look I am going for. I also enjoy all of the color selections you can get at ChefUniforms.com. This allows me to keep my image sharp and unique. I also love the mesh coats. Being a celebrity chef I cannot afford to not look professional on camera. They have an excellent selection of mesh chef coats for men and women.

What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc? I don’t have a specific one. I have 4 branches of my business that require a certain type of coat. For instance when I speak, I where a heavier longer coat. When I am cooking, I use a mesh coat and when I am outdoors in the summer, I use my short sleeve mesh coats.

 

Favorite ingredient to work with? Anything fresh. If I had to pick one, I would choose garlic. I think this is an ingredient that should be added to all savory dishes. I also love the health benefits. I have high blood pressure and eating lots of this delicious herb helps me regulate my pressure.

Favorite City to eat out in? New Orleans. I have never been to a city with as big as a variety of fresh homemade food. This city definitely brings out the flavor.

Best Dish you have ever made? I would say my Cherry Apple Pie with a Caramel Moscato Rum Sauce. What makes this dish so good and unique is instead of mixing the apples and cherries, I  separate the recipes, then layer them together separating them with cream cheese and topping this off with my homemade caramel rum sauce. The layers of flavor excites any taste buds.

Place you eat most often on your days off? At my home. This is where I can relax, create and enjoy my family.

Person you would most like to cook for? Most definitely Jesus Christ. I can see the image of him eating at the last supper wondering what chef had the honor to cook for him. I hope one day I will.

 

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