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Chef Kryssie’s Vegetarian Pancit Carbonara Recipe

pancitcarbonara

Our March Chef of the Month has shared another delicious treat – her Vegetarian Pancit Carbonara recipe. This popular Filipino noodle dish is healthy and full of flavor. You can also enjoy it for lunch or dinner, find the recipe below!

Ingredients

Directions

Fried Enoki Mushroom Directions

  1. Set your fryer to 350F
  2. Cut off ends of mushrooms and separate.
  3. Fry Enoki mushrooms until crispy.
  4. Drain and season with salt and pepper.

Putting it all together

  1. Bring water to a boil. Season with salt
  2. Cook noodles until al dente
  3. Transfer noodles on your serving dish and dispense your siphon over the noodles. Garnish with fried Enoki mushrooms.

 

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Ube Crepe Salad Recipe

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It’s been a difficult time in the Chef community, but we’re excited to share our March 2020 Chef of the Month’s recipe for you to try at home! Chef Kryssie’s Ube Crepe Salad is the perfect twist to keep your chef mind busy and your stomachs satisfied. Get cookin’ below!

A note from the chef: “You can use any market vegetables available or to your liking. In my case, I used watermelon radish, shredded red and green cabbage, carrots and baby pea shoots”.

Ingredients

Savory Ube Crepe Ingredients

  • 1 Cup all-purpose flour
  • 3 Eggs
  • 1 TSP Ube extract (you can find at any Asian grocery store. Preferred brand is Butterfly)
  • 1 1/2 Cups whole milk, divided use
  • 1/4 Teaspoon sea salt
  • 1/8 Teaspoon ground black pepper
  • 3 Tablespoons unsalted butter, melted, plus whole butter for cooking crepes

Sambal Peanut Crumbs Ingredients

  • 1 Cup chopped dry-roasted, salted peanuts
  • 1/2 Cup all-purpose flour
  • 1/4 Cup butter, melted
  • 3 Tablespoons sambal
  • 2 Tablespoons granulated sugar
  • 1/8 Teaspoon salt

Soy-Peanut Dressing Ingredients

  • 1/3 Cup Creamy Peanut Butter
  • 1/4 Cup hot water
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Lime, juiced
  • 1 Teaspoon minced ginger
  • 1 Teaspoon Garlic
  • 1 Teaspoon Ground Black Pepper

Directions

Savory Ube Crepe Directions

  1. Whisk together the flour, eggs, 1/2 cup milk, ube extract, salt and pepper in a large bowl. Continue whisking until you have a smooth batter.
  2. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
  3. Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
  4. Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water “dances” across the surface.
  5. Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other.
  6. Swirl the pan while pouring, so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
  7. Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds.
  8. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side.
  9. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.

Sambal Peanut Crumbs Directions

  1. Preheat oven to 350F
  2. Stir together all ingredients in a medium bowl.
  3. Lay flat on a baking sheet lined with parchment paper.
  4. Bake in oven for 10-15 minutes or until brown.
  5. Crumble into small pieces.

Soy-Peanut Dressing Directions

  1. Place all ingredients into a blender and whirl until smooth

 

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chef Kryssie’s Chicken Adobo Recipe

Chef Kryssie’s delicious Chicken Adobo recipe consists of a savory blend of fresh ingredients and a delectable aroma. Channel our March Chef of the month by following her impressive recipe below!

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Ingredients

Chicken Ingredients

  • 1 Chicken thigh, boneless, skin/on
  • ¼ Cup white vinegar
  • 2 TBSP soy sauce
  • 1 TBSP chopped garlic
  • 1 TBSP ground black pepper

Adobo Sauce Ingredients

  • 1 Cup white vinegar
  • 1/4 Cup soy sauce
  • 1 Whole garlic bulb, smashed and peeled
  • 2 Teaspoons kosher salt
  • 1 Teaspoon coarsely ground pepper
  • 1 Bay leaf
  • 1 Cup water
  • Cornstarch slurry (2 parts water, 1 part cornstarch)

Coconut Carrot Puree Ingredients

  • 1 Peeled carrot, medium diced
  • 1 Small onion, chopped
  • 3 Cups Coconut milk
  • Salt to taste
  • Fish sauce – to taste

Braised Collard Greens Ingredients

  • 2 Strips bacon, cut into small lardons
  • 1/8 Teaspoon red pepper flakes
  • 2 Cloves garlic, sliced
  • Juice and zest of 1 lemon
  • 1 Large bunch collard greens, stemmed and sliced into 1-inch strips
  • 1/2 Cup chicken stock
  • Salt and freshly ground black pepper

Directions

Chicken Directions

  1. Preheat oven to 350F
  2. Marinade chicken for 1-2 hours
  3. Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
  4. Roast chicken for 10-20 minutes or until cooked through.

Adobo Sauce Directions

  1. Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
  2. Strain sauce
  3. Add cornstarch slurry to desired thickness.

Coconut Carrot Puree Directions

  1. Simmer carrots, onion and coconut milk until tender.
  2. Drain and reserve cooking liquid.
  3. Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
  4. Season with fish sauce and salt to taste.

Braised Collard Greens Directions

  1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
  2. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
  3. Add the collard greens and cook until they begin to wilt.
  4. Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
  5. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes.
  6. Add the lemon juice, and season with salt and pepper.

Final Directions

  1. Place coconut carrot puree on bottom of plate
  2. Lay braised collard greens and place chicken on top.
  3. Pour glaze over and garnish with baby pea shoots.

 

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Does Your Chef Apron Have You Covered?

La crème de la crème, the icing on the cake, your most loyal cover. Your chef apron is a kitchen essential—from safety and hygiene, to decorative purposes, your apron has many uses, and a wide selection of colors, fabrics and designs to choose from.

…So which one do you choose? How do you know what the right choice is? Here at ChefUniforms.com, we know the importance of feeling your best in order to cook your best. Follow the guide below to find the right apron for your culinary journey.

Bistro Apron

Bistro aprons are generally worn by front of house professionals. They do not cover the upper body, are longer in length in order to properly cover pants and often include pockets. Our bistro aprons are designed to keep the dirt off of you while still providing comfort and style.

Industry Line Unisex Bistro Apron with Grommets

The Industry Line Unisex Bistro Apron with Grommets features a towel bar and a 10″x 10 1/2″ pocket. It has an adjustable 100% cotton webbing cord straps for a comfortable fit and is made out of 100% cotton twill.

Waist Apron

Waist aprons do not provide full coverage. They are designed for the front of house professional’s ease and comfort and the short length allows them to move freely. These aprons will also include pockets for storage.

Industry Line Unisex Waist Premium Denim Apron with Contrast Pockets and Faux Leather Straps

The Industry Line Unisex Waist Denim Apron measures 15″ L x 25″ wide, includes metal grommets, and adjustable faux leather straps. It features 4 pockets and is made of of 9.25 oz denim twill, oil wax coated 100% cotton.

Bib Apron

Bib aprons are your traditional chef apron. You are able to either tie it around the back of the waist or bring it to the front. Usually, the bib apron will come with a standard or adjustable neck strap. They cover the full body and are better suited for professionals working inside the kitchen.

On The Line Unisex Value Chef Bib Apron

The On The Line Unisex Value Chef Bib Apron is soft, durable and fade resistant. It’s made out of easy care 65/35 poly/cotton twill fabric and measures 34″ long x 27″ wide.

At ChefUniforms.com we offer a variety of apron styles, fabrics, colors and prints. We know that variety is important to our customers, and whether you are front of house or back of house, we’ve got you covered.

ChefUniforms.com has many different styles and colors of restaurant aprons to choose from. You can also select from our selection of print chef aprons including houndstooth, chalk stripe, and much more.

March 2020 Chef of the Month-Kryssie Tinsay

Photo Credit: @steven_suarez_media

We’re bringing in the month of March with our creative Chef of the Month, Kryssie Tinsay. Born in the Philippines, Kryssie then moved to Orange County, California at the age of 15. From there, she has worked tirelessly to perfect her craft, and her positive attitude and determination has led her to where she is today. She now works at the Hilton Orange County in Costa Mesa, does popup dinners and has a side business selling delicious Filipino-inspired delicacies such as cookies, breads, cakes and more! Learn more about Chef Kryssie below.

 

 

 

1. Where were you born?

I was born and raised in Iloilo City, Philippines and moved to Orange County, California at age 15.

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

I currently work at the Hilton Orange County in Costa Mesa, California, and I also do popup dinners and have a side business making cookies, breads, cakes, etc.

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

My favorite kitchen tools are my Chef’s knife and my honing steel. Chef’s knives are so versatile and the steel helps keep its edge.

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

It would definitely be my sense of taste and fortunately, it hasn’t failed me so far. I have made and served some dishes I made without testing them first, and it has been well-received.

5. What advice would you offer for aspiring chefs?

It’s not all glitz and glamour like you see on TV! You HAVE to start from the bottom, put in your work and learn from as many chefs as you can.

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

Knife cuts! Learn your knife cuts. You’d be surprised at how many cooks cannot tell the difference between a small, medium or large dice.

7. What does good food mean to you?

It means a well thought-out, well-seasoned and well-cooked dish. You can tell if a chef has put effort in their dish by the way it’s conceptualized, seasoned, and presented. Good food to me also means it’s well balanced with contrast in texture. It should also delight and make you feel happy as you’re eating.

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

Comfort and breathability! I don’t like to feel constricted,  and I also like a short sleeve jacket when I’m moving around in the kitchen.

9. Favorite ingredient to work with?

I have two ingredients I love to work with and that’s Ube (purple yam) and pork belly! I don’t even need to explain pork belly, but Ube is an Asian ingredient used in desserts. I’m always finding ways to incorporate Ube into my baked goods.

10. Favorite City to dine out in?

New York City. NYC is probably one of the best cities to dine out in. There are just so many options…you can literally eat out every day of the week for the whole year and you would still not be able to eat at every restaurant in the city.

11. Best Dish you have ever made?

I made Lechon Porchetta for a NYE popup dinner I hosted last year, and it was the best Lechon Porchetta I have ever made. I seasoned the pork with salt, pepper, lemongrass, garlic, ginger and kaffir lime leaves, rolled, tied and sous-vide for 24 hours. I then took it out of the bag after it cooled the next day, and roasted it until the skin was crispy. The meat was so flavorful and moist, and it had crispiest skin ever. It was just perfection.

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

Korean BBQ. It’s simple, straight forward and good!

13. Person you would most like to cook for?

Anthony Bourdain. He was such an icon in the Culinary Industry. I’d want to sit down, eat Lechon Porchetta with him and just talk about all the things he’s eaten at all the places he’s visited.

14. What made you decide to become a chef?

I’ve always loved to cook and to eat. For me, cooking is such a hands-on experience and it’s very gratifying to conceptualize a dish from start to finish and have it come out exactly how you have in mind. Cooking is such a never-ending process and that’s why it’ll always be interesting. There’s always something new to learn every day.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Shop Her Coat

 

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Chef Benjamin’s Ostrich Pasta Recipe

An exquisite addition to add to your chef repertoire is Chef Benjamin’s Ostrich Pasta recipe. This dish is full of delectable flavors that blend to create the ultimate spin on to your everyday Linguini pasta. Find it below!

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Ingredients

  • Ostrich Meat
  • Shallots
  • Garlic
  • Curly Parsley
  • Eggs
  • Semolina Flour
  • Linguini Pasta
  • Tomatoes
  • Greek Olive Oil
  • Green Onion
  • Italian Parsley
  • Danish Butter
  • Korean Basil

Directions

  1. Ground ostrich meat with shallots, garlic, curly parsley, eggs and Semolina flour.
  2. Cook Linguini pasta.
  3. Blend tomatoes, Italian parsley, Danish butter, Greek olive oil, green onions and reduce.
  4. Let it cool. Add Korean basil and serve as sauce.

 

Connect with our February Chef of the Month

Instagram@chefbenjaminepicure

Chef Benjamin’s Wagyu Enferno Recipe

Ever dreamed of biting into the perfect piece of beef? Now you can. Our February Chef of the Month, Benjamin Kal, has shared his Wagyu Enferno recipe. This gourmet dish is ideal for all you carnivores out there! Get the recipe below.

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Ingredients

  • Wagyu A5 tenderloin
  • Salt
  • Gold Leaf
  • Long grain rice
  • Beef broth
  • King Oyster Mushroom
  • Sweet Paprika
  • Honey
  • Starfruit

Directions

  1. Cut Wagyu A5 tenderloin into rectangles approximately 2 inches wide by 4 inches long by 1.5 inches thick. Season with salt & Gold Leaf.
  2. Cook long grain rice with beef broth & season with salt.
  3. Steam King Oyster Mushroom & glaze with sweet paprika & honey.
  4. Slice Starfruit

 

Connect with our February Chef of the Month

Instagram@chefbenjaminepicure

Chef Benjamin’s Lobster Pearl Recipe

We’re in for a treat this February! Our Chef of the Month, Benjamin Kal, has shared his gourmet Lobster Pearl Recipe. If you’re looking for a tasty, low-hassle dish to create, then look no further. Find his recipe below.

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Ingredients

  • 1 lb Maine Lobster
  • Mustard Seeds
  • White vinegar
  • Dark Maple Syrup
  • Scallops
  • Olive Oil
  • Butter
  • Salt & Pepper
  • Potatoes
  • Lemon Peppered Pearls

Directions

  1. Cook Maine Lobster and deconstruct.
  2. Combine yellow mustard seeds, white vinegar and dark maple syrup.
  3. Cook fresh scallops with olive oil & butter, lightly add salt & pepper.
  4. Bake one potato and shape into a ball. Wait to cool, reshape the potato and fry the outside.
  5. Add Lemon Pepper Pearls.

 

Connect with our February Chef of the Month

Instagram@chefbenjaminepicure

February 2020 Chef of the Month- Benjamin Kal

serving-looks-pose-wine-cheese-1We’re happy to introduce our amazing February Chef of the Month, Benjamin Kal! Chef Benjamin currently operates a high- end French Chalet in San Diego that offers breakfast, dinner & private cooking classes. Although based in San Diego, Chef Benjamin is also a private gourmet travel chef and travels all over to share his fantastic food. Chef Benjamin didn’t always want to be a chef, but he found his calling when he least expected it. His story is inspirational, and we’re excited to share it with you!

 
  1. Where were you born? Mesopotamia
  2. Where do you work and where are you based? I operate a high end 4-story French Chalet exclusive stay called “The Chamber House” in San Diego, offering breakfast and dinner, as well as private cooking classes 4 days a week. Although I am based in San Diego, I travel everywhere, local and across state lines as a Private Gourmet Chef for small and large functions. The Chamber House maintains a 92% occupancy rate and I am booked nearly two months out. I also hold a Five-Star rating in three categories: Food, Hospitality and Experience. You can find me on Instagram @chefbenjaminepicure
  3. What is your favorite kitchen tool in creating your masterpieces/dishes? A Spoon. Believe it or not, I use all parts of a Spoon when plating and certainly creating abstract and ornate designs. I utilize handle, the back, the neck, the bowl, the tip and even the inside. Each part gives me the desired outcome and whether I am pouring, shaping, smashing or spreading sauces and purees, I must have my trusted and handy spoon nearby.
  4. What is your sharpest sense out of all the 5 senses? Being an Artist first and foremost, I consider sight as being my sharpest attribute. The nexus between universal beauty and the endorphins that the receiver of my dishes gain is in and of itself the magic and secret behind my success as a Chef, humbly.
  5. What advice would you offer for aspiring chefs? Being a Chef isn’t something you choose. I truly believe that it chooses you. It’s not enough that food is your passion or that art is your calling. It’s beyond—it’s enchanting and addictive, spiritual and philosophical, pragmatic and absurd. Somewhere in that, it finds you, let it I say, if you’re the few lucky ones.
  6. What is one culinary tip every chef should know and perfect? Know the basics. Forget trying to be impressive with fancy dishes, colors and abstract. Make an egg or a burger. Embrace the classical rudimentary food techniques.
  7. What does being a good Chef mean to you? Being a Chef actually saved my life. I didn’t always want to be a Chef, food was not a passion of mine, nor was it something I thought about. Growing up, my level and interest in cooking was essentially nonexistent. It wasn’t until a minor time ago where I unknowingly suffered from depression and triggering levels of anxiety. I was in a different job, a completely unrelated career accompanied by arguably the most toxic environment one could be in. I would describe my state of mind at that time as that of traveling on a freeway tied up in the back seat of a car, desperately attempting to get noticed by all the cars passing, yet I cannot scream and when I do, they cannot hear me. Voiceless, nonexistent and living anticlimactic. I was, you can say in a very, very dark place. One day, I ended up at a Korean Market, I was drawn in by the large crowd and then gravitated to the array of colors, cooking components, and all the crustaceans galore. Without having any cooking experience, technique or skill I purchased ingredients. I don’t know why or for what. I still remember however, I purchased Quail, Rabbit, Octopus and Japanese Parrot Fish and various garnishes as well. I had never tasted, let alone prepared such exotic proteins before. When I got home, I remember being in a trance; a heightened sense of mindfulness hijacked my calm state of being. Without recipe or training, I went onto create 3 high-end Gourmet Dishes. I know that readers will find this hard to believe and trust me, as unbelievable as you find it, I find it even more so. It was such a spellbound moment that I was convinced there was something wrong with me. Soliciting the help of my siblings who are doctors, I frantically sought answers to these mystical questions. How was I able to create such works of art? Where is this coming from? How am I able to know these unlearned techniques? How is it that I tapped into this sphere in my brain? In short, rewriting my brain in such a way that shocked those around me. Likened to cases where people rise out of a Coma or experienced brain trauma and suddenly speak another language or having an accent in their native language or waking up one day spectacularly playing an instrument. Believe me, I am not complaining, and my wife certainly isn’t. We both view this as a gift, albeit unexplained and organic. My life you can say, is simply extraordinary.
  8. What features are important to you when selecting your chef outfit? Form fitting, there is nothing like a well-tailored outfit.
  9. Favorite ingredient to work with? Eggs
  10. Favorite City to dine out in? Chicago
  11. Best Dish you have ever made? The first dish I ever made, sliced Duck Breast over veggies and topped with a thick Cherry Reduction.
  12. What you like to eat most often on your days off? Chateaubriand.
  13. Person you would most like to cook for? My wife, she is one of the best food critics I know, she is a fantastical foodie.
  14. What made you decide to become a chef? The universe aligned itself in such a way that I didn’t decide. It made the decision for me.
Connect with our February Chef of the Month
Instagram: @chefbenjaminepicure

Chef Whitney’s Jackfruit Cakes Recipe

Perfectly crafted, deliciously seasoned and healthy, Chef Whitney’s Jackfruit cakes are great and easy dishes to enjoy. For an added yummy twist, Chef Whitney’s recipe is vegan friendly. Indulge below!

Ingredients

  • 1 Can jackfruit in brine, drained (TIP: Squeeze out access liquid from jackfruit and break jackfruit apart)
  • 2 TBSP mushrooms, diced
  • 1.5 TBSP red onion, chopped
  • 1-2 Garlic cloves, diced
  • 1 TSP sea salt, or to taste
  • ½ TBSP paprika
  • 1 TBSP garlic powder
  • ½ TBSP dry parsley
  • 2 TBSP spelt flour
  • 2 TBSP grape seed oil

Directions

  1. Put all of the seasonings, mushrooms, onion and garlic in a bowl and mix together. Sauté for 1 minute on medium high heat.
  2. Remove vegetables from heat and place into bowl with the jackfruit and spelt flour. Combine with your hands until the mixture sticks together. Form into cakes.
  3. Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat.
  4. When the oil is hot, add the cakes and cook until golden brown (approximately 5 minutes). Flip and cook until golden brown, and firm to the touch.

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering