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Chef Mollie’s Vegan Mushroom Scallop Recipe

One of our June 2021 Chef of the Month‘s favorite dishes, the Vegan Mushroom Scallop Recipe is also vegan-friendly! Chef Mollie especially loves this dish because of the “bright, powerful components that come together in a delicate harmony”. She enthuses about being able to taste each layer of flavor without any of the flavors overshadowing each other. “It’s a graceful balance of extravagance and subtlety”. Find the recipe below!

vegan mushroom scallop recipe

Ingredients

  • 3 large king oyster mushrooms, caps removed & reserved for other use.
    • Stems sliced into one inch rounds similar to scallops
  • 1 c veg stock
  • 1 in piece of Kombu or 1 tsp dried kelp powder
  • ¼ c champagne or white wine
  • ¼ c yuzu ponzu sauce
  • 1 T white miso
  • 2 seaweed snacks, torn
  • 3 cloves garlic, smashed & halved
  • 4 slices ginger
  • 2 Tbs Vegan Butter mixed with ½ Tbs Miso Paste
  • Grapeseed/Neutral Oil

Directions

  1. Combine all marinade ingredients in a sauce pan and bring to almost a boil, then remove from heat.
  2. While marinade is heating, score both sides of the mushrooms in a crosshatch pattern, making sure to not cut through the mushroom.
  3. Place in a shallow dish, and cover with marinade for 3-6 hours
  4. Remove mushrooms and pat dry. Heat sauté pan over high heat with oil. Sear on each side 1-2 minutes til a golden char begins to form. Add Vegan miso butter and baste for additional 1-2 minutes.
  5. Remove and drain on paper towels.

Served with Yuzu Beurre Blanc, Pea Puree, Charred Corn & Spicy Pickled Carrots

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

Tik Tok: chefmollieg

Chef Mollie’s Mixed Citrus & Garlic Mojo Chicken Recipe

Our June 2021 Chef of the Month, Chef Mollie is sharing her delicious mixed citrus & garlic mojo chicken recipe! Take chicken breast to the next level with her mouth-watering marinade. To top off the entire dish, she also recommends serving it with a side of mango salsa, maduros (seared sweet plantains) black beans and Arroz Verde – can someone say yes, please?!

Chef Mollie is sharing her d

Ingredients

  • 2.5 Boneless Skinless Chicken Breasts, cut into 1.5in cubes
  • 3 Tbsp Grapeseed oil
  • 3 Tbsp garlic, smashed & minced
  • 1/4 cup orange juice + ½ Tbsp zest
  • 1/2 c grapefruit juice + ½ Tbsp zest
  • 1/4c lime juice + 1 tsp zest
  • 1/4c lemon juice
  • 1 Tbsp comino molido
  • 1/4c chopped cilantro
  • 1 tsp cayenne
  • 1 Tbsp dried oregano, Mexican preferably
  • Few Tbsp salt

Directions

  1. Whisk all marinade ingredients together. Taste for salt, spice, and acidity.
  2. Save about 1/2c marinade separately, then use the rest to marinate chicken pieces for 1-2 hours.
  3. Heat another Tbsp grapeseed or neutral oil in a pan over medium high heat, add chicken pieces, making sure to not overcrowd the pan (might need to do in batches) and sear on each side for a few minutes until it’s cooked through.
  4. Allow any excess marinade from the pieces to reduce in the pan and coat the chicken further with the mojo, and add the remaining reserved ½ cup mojo to the chicken while cooking.

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

June 2021 Chef of the Month – Mollie Guerra

We’re welcoming the sunny month of June with our talented June 2021 Chef of the Month, Mollie Guerra! Chef Mollie is a South Texas native, originally from Corpus Christi and now resides in Dallas. She’s a personal chef out of Dallas and has her own meal prep business that services the Dallas-Fort Worth area! Recently, she’s been able to expand and now offers corporate & event catering and will also run a seasonal pop-up in DFW called La Chefita! Chef Mollie has always loved cooking and she remembers watching cooking shows on Saturday morning with her mom. She then participated in a Culinary Arts program while in high school, and that is when she truly developed her passion for her craft. Chef Mollie is hardworking and gives it all she’s got every day. She believes that if you’re truly passionate about something, you should give it your all and never look back.
Stay tuned for some incredible recipes & shop her look!

1. Where were you born? 

I’m originally from Corpus Christi, definitely a South Texas native and a beach bum! But I’ve lived in Dallas for almost 20 years, so this is definitely my home now, at least until the next adventure takes me somewhere else!

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

I’ve been a Personal Chef out of Dallas for the past few years, but last year I started my own meal prep business servicing the DFW area. Since then, I’ve gratefully been able to expand and grow the business and we now also offer Corporate & Event Catering, run a seasonal Pop-Up restaurant out on Lake Texoma, along with my favorite – private Chef’s Tables and dinners.

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

As it is for most Chefs, my knives are my babies. Your knife cuts are the basis for almost all dishes, so it’s imperative to have one that is sharp, versatile, and comfortable for you. Not everyone has the same style preference so it’s important to try different blades and see what’s best for you. As they say, using the right tools for the right job makes all the difference. 

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

This is a tough one to answer, because it’s hard to say just one. Cooking is one of the few things that invokes all five of the senses, but they all need to work together – you can hear the sizzle in your pan and know your oil is hot enough; you smell the aromas of herbs and spices that you’ve incorporated into the dish, or can smell a dish burning sometimes before you see it; you can tell what a dough needs just by feeling the texture, even without tasting it. No singular sense should outshine the others, because they all work together in such a beautiful harmony.

5. What advice would you offer for aspiring chefs?

Whatever it is you think you can’t do, do it anyway. Try it, go for it. Take that leap of faith. If you don’t know how to do something, learn. Ask questions, watch videos, read recipes. Never lose that hunger or drive for knowledge. Every day I learn something new, and it’s what helps push me forward. Sometimes I have moments, especially after those 14 hour days that go back to back to back, where I want to quit or give up and I just have to remind myself, I get to wake up every morning and do what I love. Not many people get that chance, so if this is something you’re truly passionate about, give it your all and never look back.

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

Aside from your basic knife cuts, one of the most important things is learning how to season your dishes properly and balance flavors. This is a hard one, because something you might think is too salty might be just right for someone else. The same goes for acidity and sweetness, but it’s all about balance. Knowing when a dish isn’t right and being able to accept that and know what can be added/changed to make the dish the best version of what it can be.

7. What does good food mean to you?

When I take a bite of something and start doing the little wiggle dance, you know it’s good. But it isn’t always just about the taste; sometimes you can really see the intent and thought process behind a dish, the technique and skill. There’s nothing against simple, classic dishes, but I’m all about layers and bright flavors that make you question. Good food evokes emotion, joy and passion, which are the same feelings that I put into my dishes when creating them.

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

Aside from comfort, efficiency and pockets, I love when my coats are as bright and exciting as my dishes are. I love Chef Uniforms because they offer a wide variety of colors and styles, which helps me feel like I’m still able to bring a little of my personality and style in the kitchen.

9. Favorite ingredient to work with? 

If you can’t tell by now, I have a hard time just choosing one thing, haha. It changes by the season, by the day. My favorite ingredients are ones that I haven’t worked with, because those are the ones that challenge me the most. By stepping out of my comfort zone it helps inspire me to develop new recipes and try new things. I love learning, and there’s no better way than trying something new.

10. Favorite City to dine out in? 

One of my favorite cities to dine in is definitely San Francisco. You can be at an intersection and have a Scandinavian restaurant on one corner, and then Persian, Peruvian, and Malaysian restaurants on the others. It’s the epitome of fusion dining and cuisine and allows you to experience new flavors and dishes from cultures that aren’t often times aren’t showcased enough. 

11. Best Dish you have ever made? 

I hope I haven’t made it yet, haha! There are so many dishes that I’ve made that were my favorite for a little while, until I started playing with it more or recreating it or trying something new. While I can understand the benefit to having signature dishes, I don’t want to say one single thing is the best dish I’ve ever made, because I don’t want to cap myself at any point. Each time I make a dish I see if there’s a way to make it better than the last. I will definitely be the first one to admit if one of my recipes needs tweaking!

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

Right now, my favorites are always ramen and sushi. Those are two things that I haven’t spent as much time diving into learning how to make for myself, and I’m a sucker for a good bowl of Shoyu or Tonkotsu.

13. Person you would most like to cook for? 

I really wish I could cook for my grandparents again. They were always such huge supporters of my dreams. I wish I could show them what all I’ve learned, how much I’ve grown, and how much more I have still to come. But I know they’re still here in spirit supporting and motivating me, and I know they would be proud.

14. What made you decide to become a chef?

I’ve always loved cooking. I can remember growing up and watching cooking shows on Saturday mornings with my Mom, trying to rush and scribble down the recipes before the commercial breaks. I was fortunate enough to participate in a Culinary Arts program while in High School, and that’s where I really developed my passion for cooking and wanting to know why dishes tasted the way they did; why was a dish made a particular way, and what would happen if we did it a different way instead?

Cooking fulfills my need for creativity and learning; it scratches every itch. There’s always a new ingredient, a new recipe to test out. It keeps me sane and is my breath of fresh air. There’s this feeling I get when I walk into an empty kitchen first thing in the morning; it’s this calming sense of tranquility before the beautiful, hectic push of the day. It brings a sense of order and uniformity that helps center the million ideas that are always spazzing around in my head. But most of all, it’s a way for me to share my passion and joy in the way I know best – through feeding others.

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

Chef Gina’s White Bean & Swiss Chard Soup

A hearty soup goes a long way. Our May 2021 Chef of the Month, Chef Gina, has shared her famous White Bean & Swiss Chard Soup recipe! Whether you’re staying cozy or just trying to spice up your soup game, this dish is the ideal crowd-pleaser.

Ingredients

  • 1-pound sweet raw Italian pork sausage
  • 1-pound spicy raw Italian pork sausage
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 medium carrots, diced
  • 1 medium brown onion, diced
  • 1½ cups celery hearts, diced
  • Coarse salt and ground pepper
  • 4 cloves garlic, minced]
  • 1 bunch rainbow swiss chard, rinsed and chopped
  • 1 can white beans, drained
  • 8 cups chicken stock (homemade or store bought)

Directions

Step 1: In a large soup pot over medium to medium-high heat, sauté pork sausages in 1 tablespoon of olive oil until golden brown, breaking up and rendering fat out. Transfer sausage to a bowl and return pan to stovetop.

Step 2: Over medium heat, add butter, diced carrot, onion, celery, 1 teaspoon of salt and 1 teaspoon of pepper. Sauté until soft, then add garlic and chopped chard. Add browned pork sausage and can of drained beans, stirring gently to combine.

Step 3: Add chicken stock and bring pot to a boil. Simmer for 20 minutes. Let soup sit for at least 30 minutes before serving, garnishing with thyme leaves. As always, soup is better the next day so it’s a great recipe to make ahead of time, too.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

Chef Gina’s Fall-Inspired Spring Rolls

Our May 2021 Chef of the Month, Chef Gina, has shared her delicious fall-inspired spring rolls recipe! This dish is full of savory veggies like carrots, butternut squash and fresh additions like mint and cilantro. Her recipe serves 8 rolls – find it below!

Ingredients

  • 1 pack spring roll wrappers
  • 1 pack edible flowers (sourced here from Gourmet Sweet Botanicals)
  • 2 red or orange bell peppers, julienned
  • 1½ cups carrots, julienned
  • 1½ cups butternut squash, boiled until tender and julienned
  • 1 bunch each of fresh basil, cilantro and mint, stems removed

Roll Directions

Step 1: Bring a large pot of water to a boil. Add rice noodles to cook for 2 to 3 minutes. Drain rice noodles and pour cold water over to cool.

Step 2: In a medium bowl, mix carrots, bell peppers and butternut squash.

Step 3: Fill a large bowl with warm water. Dip 1 wrapper for a few seconds and lay flat on a wooden board. (Two wrappers can be used if they break easily.) On the center of wrapper, place edible flowers first, then continue with a handful of rice noodles, vegetable and squash mix, and herbs.

Step 4: Fold uncovered sides towards the center of wrapper, then roll gently from one end to the other until sealed snugly. Rolls can be kept whole, cut into pieces like sushi, or cut in half diagonally.

Dipping Sauce Ingredients

  • 1 10-ounce bottle of your preferred sweet chili sauce
  • 1 bunch each fresh basil, cilantro and mint, stems removed.

Dipping Sauce Directions

Blend sauce and herbs in a blender until herbs are in small bits. Serve beside spring rolls.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

May 2021 Chef of the Month – Gina Clarke

Our May 2021 Chef of the Month is the talented Chef Gina Clarke! Chef Gina is California-born and raised and now resides in Malibu. She’s the head chef and owner of Malibu Seaside Chef, a high-end private chef service that provides catering, fine dining and more!
Chef Gina first studied at the French Epicurean School in Los Angeles and then apprenticed under renowned Chef Giuliano Bugialli in Florence and Wolfgang Puck in Malibu. Among this chef’s clientele are movie stars, musicians and athletes!
Chef Gina is passionate about traveling and creating delicious masterpieces. She is strong-willed and open for new techniques, ideas and methods of cooking. She believes that you can always learn from someone else when it comes to food. We can’t wait to introduce her and some delicious recipes!

1. Where were you born? 

I was born and raised in San Luis Obispo, California which lies on the Central Coast. Incredible coastline with beautiful beaches, farms, vineyards and farm to table food.

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

I am head chef and owner of Malibu Seaside Chef. I am a high-end private chef that provides services for catering, fine dining, and events. I am based out of Malibu, California, but service all of Southern California and have traveled to other states and countries to work.

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

Anything “Le Creuset” I’ve been using their pans for years and they are tried and proven with all dishes. They are beautiful, nonporous, not-reactive and resistant to scratches. They retain the heat and cook evenly throughout.

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

For me, the sense of “smell” is the sharpest of any. I can almost tell what food will taste like by the smell and if it needs any adjustments. Smell also brings back memories of prior food, restaurants and travel.

5. What advice would you offer for aspiring chefs?

You need to always educate yourself and be open for new techniques, ideas and methods of doing things. You can always learn from someone when It comes to food.

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

Every Chef should be able to improvise in times of need. You may be faced with many obstacles that force you to adapt and overcome in order to succeed. I’ve shown up to cook five course meals and the oven doesn’t work, thus, I’ve had to improvise and cook entire meals on the BBQ.

7. What does good food mean to you?

Good food to me incorporates all sense, I love the way food smells, tastes, the color, the textures and how it makes me feel. There’s no better food than when it brings people together.

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

The features to me that are important in a chef’s outfit are comfort, proper fit, durability and it has to be stylish.

9. Favorite ingredient to work with? 

I love using aged Balsamic, I can use it in marinates, salads dressing, soups, drizzled over fruit and veggies.

10. Favorite City to dine out in? 

Florence, Italy. I attended cooking school in Florence, Italy and was able to sample the flavors throughout the region. It’s a magical city with incredible dining, flavors, wine and old-world restaurants.

11. Best Dish you have ever made? 

It’s hard to pick, but my husband dies over my Osso Buco. Veal shanks braised with vegetables, wine, and broth served over risotto or polenta.

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

I definitely enjoy food and dining out gives me inspiration. My favorite foods to eat on my days off are Indian, Persian, Thai and Sushi. I love big, bold flavor and lots of spices.

13. Person you would most like to cook for? 

I think it would be amazing to cook for the Pope, I’d make him some amazing Italian food and finish it off with dessert and a good espresso.

14. What made you decide to become a chef?

I was an international model from the age of 16 to my early 30’s and was fortunate travel, dine and sample food around the world. This captured my attention to food and I wanted to do something after my modeling days were over that was creative and innovative. Becoming a chef fulfilled that creative side in me and allowed me to continue supporting myself in a way that I felt needed.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

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Chef Jessica’s Passion Fruit Banana Fruit Tart Recipe

If you’re a lover of tasty berries, sweet bananas and refreshing custard, then our April Chef of the Month, Pastry Chef Jessica’s Scott Passion fruit Banana Fruit Tart Recipe is a must-have! This tasty dessert is the ideal way to end a meal. Find the recipe below!

Passion fruit Banana Custard Ingredients

  • 5 eggs
  • 115 grams passion fruit puree
  • 200 grams granulated sugar
  • 3 each gelatin sheets, bloomed
  • Pinch of salt
  • 1 banana, ripe

Passion fruit Banana Custard Directions

  1. Using a double boiler, whisk together and heat the eggs, puree, sugar, and salt.
  2. Heat on medium heat and whisk every few minutes to make sure the mixture continue to cook evenly. Continue cooking until thick like condensed milk.
  3. Take off heat and place in a blender with the gelatin and banana. Blend until smooth.
  4. Strain, using a chinois, into a clean container and let cool to room temperature with no ice bath.
  5. When cooled, pour into pre-cooked tart shells.
  6. Cover with plastic wrap and refrigerate for at least 2 hours.

Caramel Lace Tuile Ingredients

  • 85 grams Unsalted Butter, melted
  • 200 grams Granulated Sugar
  • 70 grams All Purpose Flour
  • 85 grams Corn Syrup
  • 55 grams Whole Milk
  • 1 tsp. Vanilla Extract
  • Pinch of salt

Assembly

Ingredients

  • Passionfruit Banana Tart
  • Caramel Lace Tuile
  • Berries, fresh
  • Edible Flowers

Directions

  1. Arrange the berries on the tart in random places. Make sure the tart is covered nearly completely.
  2. Break off pieces of the caramel tuile and stick the pieces standing up in random angles.
  3. Decorate with edible flowers, mini meringues, and enjoy!

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Chef Jessica’s “Herbed Goat Cheese” Recipe

It looks like cheese…but it’s a sweet White Chocolate Mascarpone Mousse! Our April Chef of the Month, Pastry Chef Jessica Scott has shared her “Herbed Goat Cheese” recipe from her famous Faux Cheesy Platter. We urge you to get your sweet tooth on!

Ingredients

  • 120 grams Heavy Cream
  • 53 grams Corn Syrup
  • 23 grams Unsalted Butter
  • 390 grams White Chocolate
  • 450 grams Mascarpone Cheese
  • 475 grams Heavy Cream
  • 8 each Gelatin Sheets, bloomed

Directions

  1. In a double boiler, melt the white chocolate and butter together. Whisk to combine and set aside.
  2. In a separate saucepot, heat the 1st measurement of heavy cream and the corn syrup to scalding. Take off heat and add bloomed gelatin. Whisk to combine.
  3. Pour the hot liquid over the white chocolate mixture and let sit for 2-3 minutes. Whisk to combine and set aside to cool down to room temperature.
  4. In a standing mixer, with a whip attachment, whip the 2nd measurement of heavy cream and the mascarpone to stiff peaks.
  5. Once the ganache has cooled, fold in the whipped cream.
  6. Separate the mousse onto 2 pieces of parchment paper and roll tightly like a roulade. The roll should be about 2 inches in diameter.
  7. Refrigerate to set.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Chef Jessica’s Mexican Chocolate Churro Éclair Recipe

Life is just better with chocolate. Our April 2021 Chef of the Month, Pastry Chef Jessica Scott has shared her delicious Mexican Chocolate Churro Éclair recipe! Complete with coffee, dark chocolate, Mexican chocolate and delectable toppings, the standards for desserts have been raised!

Ingredients

  • 80 grams Mexican Chocolate, chopped
  • 335 grams Dark Chocolate (between 51-58%)
  • 110 grams Coffee, freshly brewed
  • 250 grams Whole Milk
  • 165 grams Heavy Cream
  • 5 each Egg Yolks
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cayenne
  • ½ tsp Vanilla Extract
  • 560 grams Heavy Cream
  • 200 grams Granulated Sugar

Directions

  1. Combine the chocolates in a large bowl and set aside.
  2. Heat the coffee, milk, 1st heavy cream, and all spices to scalding.
  3. Temper in the egg yolks to the hot milk mixture and cook on low heat until nappe is achieved.
  4. Pour the hot anglaise over the chocolate and let sit for 2-3 minutes.
  5. Use an immersion blender to combine. Strain, using a chinois, into a clean container. Set aside to cool to room temperature.
  6. In a standing mixer, with a whip attachment, whip the 2nd heavy cream and sugar to stiff peaks.
  7. Fold the whipped cream into the cooled ganache.
  8. Refrigerate for at least 4 hours before using.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

April 2021 Chef of the Month – Jessica Scott

What better way to bring in Spring and the month of April than with our April 2021 Chef of the Month, Jessica Scott?!
Chef Jess grew up in San Diego, California and now resides in Las Vegas where she’s the corporate pastry chef for 50 Eggs Inc, a hospitality group that includes brands such as the Yardbird, CHICA and Spritz brands!
After attending culinary school, the talented pastry chef realized what it meant to become a true chef while working Sushi alongside Chef Koji. Chef Jess is driven and strives to put out the best dishes possible. She believes that one must never stop learning and embraces the fact that knowledge is limitless.
Chef Jess is the winner of Food Network’s Desert game and season 3 Halloween Baking Championship Finalist! She’s also a cheese monger and a lover of passion fruit. We’re so excited to introduce her story, plus stay tuned for some delicious recipes & shop her look!

1. Where were you born? 

I grew up in San Diego, California.

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

I am the Corporate Pastry Chef for 50 Eggs Inc that includes the Yardbird, CHICA, and Spritz brands. I am based in Las Vegas, Nevada.

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

My favorite tool is the kitchen is an offset spatula. It smooths surfaces, releases product from pans, and assists in plating.

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

My sharpest sense would have to be my sense of smell. I can tell that things are baked even before the timer goes off, and it’s a big reason why I can multi-task so much!

5. What advice would you offer for aspiring chefs?

Never stop learning. There are so many details that go into making a food-related business work and the more that you know, the more valuable you are. Research alternate cooking techniques, perfect your computer skills, learn how your equipment works and how to make minor repairs, or even branch out and explore different cultures and where dishes have originated. There are no limits to the amount of knowledge that you can obtain and use for your own benefit.

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

Knife skills. No matter what type of food you prepare, I think that knowing how to handle, cut, and sharpen your knives is something that is taken for granted too often and shows your professionalism and respect for your craft.

7. What does good food mean to you?

Good food to me means balance. I need balance of not only just flavor, but also texture and temperature. Combine all of that and give me something I’ve never had before, then I’ll be talking about your food for years!

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

Luckily in my position I have a lot of freedom when it comes to appearance! I try to stand out while staying professional by always wearing slim-fitting coats and pants, with a colorful or unique colored apron as a statement piece.

9. Favorite ingredient to work with? 

My favorite ingredient to work with is passionfruit. It’s a flavor that can be so powerful, but also melds so well when combined with other fruits.

10. Favorite City to dine out in? 

My favorite city to dine out in would have to be Mexico City. The city is bustling with life, culture, and above all else – food! The type of respect and commitment to food is seen through the quality of product and constant service being offered in even the most casual concepts on the street. You can’t help but feel inspired!

11. Best Dish you have ever made? 

My favorite dish of mine would have to be the “Faux Cheesey” Dessert. It’s a complete cheese plate where nothing is made of cheese and everything is sweet! The prosciutto, salami, blue cheese, olives, and even the strawberries are all made with different pastry recipes to achieve authentic color and texture to mimic a real plate. It can be really interactive to have a full display of dishes that you simply have no idea what to expect next!

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

Most often on my days off, I just LOVE making epic cheese boards! I used to be a cheese monger for some time, and there’s nothing better than visiting a cheese shop and trying out new seasonal offerings, local salami, and some wine to complete!

13. Person you would most like to cook for? 

Cooking for someone wouldn’t be on my list of to-dos, but I would love to cook WITH Duff Goldman. The dude is so nice in person, and I love that his style is always pertaining to the guest, he never cooks out of ego. I really enjoy creating and testing weird ideas out and I think that collaborating with him would be so epic!

14. What made you decide to become a chef?

When I originally went to culinary school, I didn’t really understand the meaning of being a chef. It wasn’t until I was given the chance to work Sushi at a restaurant in San Diego, that gave me that drive. My Chef not only taught me everything he knew about sushi, but he taught me the importance of respecting all ingredients, respect for others in the kitchen, and putting out the best dishes possible. Chef Koji gave me a reason to be my best self and to strive to be the best no matter the level of work it entailed.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

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