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Chef Abyssinia’s Red Wine Poached Pear Recipe

by on September 10, 2019 in Uncategorized

PEAR

Treat yourself to a delicious & fruity dessert with Chef Abyssinia’s Red Wine Poached Pear Recipe! This dish can be served either hot or cold & is guaranteed to satisfy your tastebuds! Get the recipe below.

Spiced red wine poached pear w/ spiced reduction & vanilla bean ice-cream

Yield: 4 servings
Prep: 10 min
Cook: 1hr 30min
Rest: 2 hrs

Ingredients

  • ½ bottle dry red wine
  • 2 cups water
  • 1 ½ cups sugar
  • 3 tbsp additional sugar
  • 2 cloves
  • 1 cinnamon stick
  • 1 orange zested + orange juice
  • 1 tbsp vanilla
  • 4 pears, peeled, keep the stem on
  • Fresh Mint leaves for garnish

Directions

  1. Combine all ingredients to a medium pot & let simmer on med-low heat for 1 hour.
  2. Continue to turn your pears every 15 minutes to ensure your pears are poaching evenly.
  3. Turn off heat after 1 hour, keep covered and allow pears to sit for 30 minutes until warm.
  4. When pears have cooled down, place them in the fridge & allow them to chill in poaching liquid for 2 hours or more. It is not necessary, but you may let them sit overnight.
  5. Before you serve your pears, remove 1 ½ cups of poaching liquid from your pears & add it to a small sauce pan, add ½ cup of sugar & cook on med-low heat for 5-7 minutes, allow poaching liquid to reduce down into a syrup, this is your reduction.
  6. To serve, scoop vanilla ice-cream into a bowl, top with a poached pear, drizzle with spiced reduction & garnish with mint.
  7. Enjoy!

Note:

Serve poached pears as you’d prefer; warm or cold. I prefer them warm over the cold vanilla ice-cream. To re-heat pears, place the pot back on the stove on medium heat for about 10 minutes.

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/

September 2019 Chef of the Month- Abyssinia Campbell

by on September 5, 2019 in Uncategorized

chef uniforms 2

We’re happy to introduce our September 2019 Chef of the Month- Abyssinia Campbell! Chef Abyssinia was born in New York, grew up in Florida and now works and resides in New York. She is the proud owner of Chef Abyssinia LLC , a Personal Chef & Catering company that provides services to New York, New Jersey, Hamptons and parts of Connecticut! As a child, Chef Abyssinia has always enjoyed cooking and she now views it as her own form of art. Read her story below!

 

1. Where were you born?
I was born in New Rochelle and partly raised in Mount Vernon, New York until I moved to Florida where I attended middle school, high school & college.

2. Where do you work and where are you based?
I am the owner of Chef Abyssinia LLC a Personal Chef & Catering company business based in New York. My team & I provide services to New York, New Jersey, Hamptons & parts of Connecticut. We also travel, most frequently to Florida. The services that we offer are catered events of all sizes, private dining experiences, meal prep & cooking classes!

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite kitchen tool has got to be my taste buds, without them I wouldn’t be able to create these amazingly tasty dishes. Following my taste buds, I would say my hands, they do all the work.

4. What is your sharpest sense out of all the 5 senses?
I would say that my sharpest sense out of all five senses would be my taste, I can taste a dish and name most of the ingredients that it consists of.

5. What advice would you offer for aspiring chefs?
My advice to aspiring chefs is to remain humble and don’t stop learning. Don’t be afraid to ask questions and don’t give up because anything is possible.

6. What is one culinary tip every chef should know and perfect?
This is a tough question. One thing every chef should perfect is presentation- you want your dishes to look just as good as they taste.

7. What does good food mean to you?
Good food to me consists of quality ingredients & great flavor. It doesn’t matter how much it costs really, you can overpay for a crappy meal & underpay for a crappy meal, but when it’s good it’s good and that shows that value of the dish, not the $ signs in front of it.

8. What features are important to you when selecting your chef outfit?
When selecting a chef outfit, I like to look sleek, professional & most importantly feel comfortable. Safety is also another factor, something that will protect me from a burn but will not make me burn up in a hot kitchen.

9. Favorite ingredient to work with?
My favorite ingredient to work with are vegetables. You can do so much with them. From vegetables to herbs to fruit, all things that come from the earth. They add flavor, texture, color, aromatics, health benefits, you name it! That’s why you will always find them in my pantry. I had a client recently who hired me for a dinner party. One of the guests was an older gentleman. The first course was a full-on vegetable course. Everyone enjoyed it, the wife of the older gentleman came to me and said “Wow, that was good. My husband hates cauliflower, but he loved it!” One thing for sure, that’s an amazing feeling, but that goes to show how you can manipulate & master the fruit of the earth. I’m strongly considering becoming a vegan chef.

10. Favorite City to dine out in?
My favorite city to dine out in would have to be Manhattan, New York because there is a large diverse culture in the city. You can find a wide range of cuisines here in New York, no matter your budget, you will find a gem in the city if you look for it.

11. Best Dish you have ever made?
This is really hard to say because I am always making new dishes and I don’t always write them down, sometimes I just go with the flow of things and work with whatever ingredients I have on hand. As I am writing this, I am thinking of about 3 different dishes I made several months a part that I thought were extremely good. I’m going to go with one of the more recent dishes, Mediterranean roasted chicken with tri-color lentils & spiced butternut squash.

12. What you like to eat most often on your days off?
On my days off sometimes, I don’t even like to cook for myself, after being in the kitchen all week I don’t cook lavish meals for myself that often. I eat loads of fruits & vegetables. My favorite food is Caribbean food, I love Ackee & salt fish with sweet plantains & fried dumplings. I also love corn meal porridge for breakfast which is also Caribbean. I have a huge sweet tooth that I didn’t have growing up, now I crave pastries & fresh baked cookies all the time lol, it’s hard but I try to stay away from too many sweets.

14. What made you decide to become a chef?
I have been cooking since I was very young, I always liked it. I liked the idea of creating things in the kitchen. One of my favorite subjects in elementary school was art. I really enjoy being able to create & I feel like when I am cooking, that is when my creativity comes out. The plate is my canvas and with the ingredients I like to paint stories. In middle school & high school I was in a Culinary Arts program and that really paved the way for me and helped me to realize that I had a true passion in food & cooking. From there I went to Johnson & wales to study culinary arts & food service management, the rest is history!

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/ 

Chef Jouvens’ Poisson Gros Sel Recipe

by on August 29, 2019 in Uncategorized

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Poisson Gros Sel, also known as Coarse Salt Fish, is a tasty seafood dish from Haiti. It is typically prepared with sea salt and fresh ingredients. Chef Jouvens’ recipe is not only easy to make, but it includes plantains and a spicy purple cabbage slaw to go with it! Find his recipe below:

Fish Ingredients

  • 8 oz Yellowtail Snapper filet
  • 1 cup white wine
  • 1 tsp piment piqué minced (scotch bonnet pepper)
  • 2 tbsp red onion julienne
  • 2 tbsp lemon juice (fresh squeezed)
  • 4 oz semi-ripped plantain diced
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp unsalted butter
  • ¼ oz red bell pepper julienne
  • ¼ oz yellow bell pepper julienne
  • ¼ oz green bell pepper julienne

Hot Slaw Ingredients

  • 1 oz purple cabbage
  • ½ oz green cabbage
  • ½ oz red bell pepper julienne
  • ½ oz yellow bell pepper julienne
  • ½ oz green bell pepper julienne
  • ½ oz carrot julienne
  • 1 tsp rice wine vinegar
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp piment piqué (scotch bonnet pepper)
  • The juice of one lemon

Garnish Ingredients

  • 1 Banana Leaf (4’’X4’’)
  • 4 oz salt rock
  • 1 oz pickling spice

Hot Slaw Directions

  1. In a bowl, mix cabbages, bell peppers vinegar, piment piqué, carrot, lemon juice, salt and olive oil together.
  2. Set aside and allow slaw mix to rest in order for flavors to incorporate.

Fish Directions

  1. In a sauté pan over medium heat,  add white wine, butter, bell peppers, red onion, lemon juice, piment piqué, diced plantains, salt, pepper and bring to a simmer. Then add fish.
  2. Cook fish and plantains in the sauce for about 12 to 15 minutes.
  3. Place banana leaf in the center of a plate, add the diced plantains from the fish sauce and place fish on top of plantains.
  4. Spoon a generous amount of sauce on top of fish.

Garnish Directions

  1. Add hot slaw on top of fish; mix salt rock and pickling spice and add to the realm of the plate.

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Grilled Octopus with Crispy Capers Recipe

by on August 21, 2019 in Uncategorized

Octopus.jpg

Our August Chef of the Month has whipped up yet another delicious recipe for us to try. His Grilled Octopus with Crispy Capers recipe is guaranteed to be a hit! Chef Jouvens also shares his homemade marinade that goes great with the tender octopus. Get the recipe below:

Ingredients

  • 4-6lb fresh octopus
  • 4 cups water
  • ½ cup salt
  • ½ cup sugar
  • ¼ cup Pickling Spice
  • 4 fresh lemons, juiced
  • 1 cup extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 cup green pea tendrils
  • 1 tbsp fried capers (recipe below)
  • Octopus marinade (recipe below)
  • Salt & pepper to taste

Marinade Ingredients

  • 1 cup extra virgin olive oil
  • 1 cup soy sauce
  • 2 tbsp all spice
  • 2 tbsp ground garlic
  • 2 tbsp onion powder
  • 2 tbsp Aji Amarillo Powder
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp Chinese Five Spice

Mix all ingredients in a bowl.

Fried Capers Ingredients

  • 10 capers
  • 1 cup olive oil

Directions 

  1.  Make a court bouillon by putting water, salt, sugar, pickling spice and lemon juice in a pot and setting it to boil.
  2.  Dip octopus tentacles and body in the boiling court bouillon 3 times, waiting 5 seconds between before submerging the entire thing.
  3.  Allow the octopus to cook for 45 minutes.
  4.  Meanwhile, prepare the marinade and the fried capers.
  5.  Once octopus has cooked, remove from the liquid and cool at room temperature.
  6.  Once cooled, slice tentacles in long thing strips and submerge them in the marinade.
  7.  Set aside in the refrigerator for 4 hours. Note: the rest of the octopus is edible and can be used in other cooking applications such as for a soup or even a fresh salad.
  8. Remove tentacles from the marinade and place them on a hot grill just long enough to get a nice char on each side. Note: be careful not to put too many tentacles on the grill at one time, as too much oil from the marinade could cause an oil fire on your grill.

Fried Capers Directions

  1.  Drain and pay dry with paper towels. Heat olive oil in a small, heavy-duty skillet over medium-high heat.
  2.  Add capers to oil and fry until they are crisp and appear to no longer be frying.
  3.  Remove the capers from oil using a slotted spoon and drain on a paper towel.
  4.  Leave capers out at room temperature until ready to use in final plating.

Plating Instructions

Serve the charred octopus over a bed of green pea tendrils. Finish with a sprinkle of smoked paprika, crispy capers, a drizzle of extra virgin olive oil and a pinch of salt.

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

 

 

Chef Jouvens’ Conch Fritters Recipe

by on August 15, 2019 in Uncategorized

Conch Fritters are a seafood must-have! Luckily, our August Chef of the Month, Chef Jouvens has shared his delicious Conch Fritter recipe, and as an added bonus, his recipe for Epis seasoning! Get the recipe below!

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Dry Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp dry active yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp complete seasoning
  • 1 tsp salt & pepper

Wet Ingredients

  • 1 cup Mojo Criollo
  • 2 tbsp Epis
  • 1 tbsp lemon juice
  • 2 cups of diced conch (small diced)
  • 1 tbsp diced red onions
  • 1 tbsp diced mixed bell peppers
  • 1 tbsp chopped scallion

Epis Ingredients

Epis is a seasoning blend used in the majority of Haitian food for marinating and flavoring

  • 1 oz parsley (roughly chopped)
  • 1 oz scallion (roughly chopped)
  • 1 tbsp garlic (peeled & roughly chopped)
  • 1 tsp Scotch bonnet pepper (roughly chopped with seeds)

Directions for Epis

1. Place all ingredients in a blender and blend until smooth

Directions for Conch Fritters

1. Mix all ingredients together in a mixing bowl, and allow to rest in the refrigerator for about an hour before serving.

2. In a 350 degree deep fryer, use an ice cream scoop or spoon and place conch fritter batter mix in the fryer and fry until it’s a golden brown.

3. Remove from fryer and season with complete seasoning and serve hot!

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

 

 

August 2019 Chef of the Month-Jouvens Jean

by on August 2, 2019 in Uncategorized

We are excited to introduce our August 2019 Chef of the Month- Jouvens Jean! Chef Jouvens was born in the Bahamas and now works and resides in Miami, Florida. This passionate chef has been on Food Network shows such as Cut Throat Kitchen and Chef Wanted! He also created the The Chef Jouvens Foundation, which provides access to food and nutritional information for children and gives young adults culinary training. Currently, Chef Jouvens has 3 restaurants in the Miami area, with a 4th one coming soon! Read his inspiring story below!

 

1. Where were you born?

I was born in Nassau, Bahamas.

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

I work and based in Miami.

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

My favorite kitchen tool to use is my team as cliché as that may sound, but they’re the ones who assist in me creating a masterpiece.

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

I will say that my sharpest sense is sight but not sight as in the ability to see but the ability to see beyond the eye’s perception. Part of my success is attributed to my ability of seeing further than what is there… I think most great chefs share the same notion.

5. What advice would you offer for aspiring chefs?

Stay focus and pay attention to details. Cooking is the easy part, not paying attention to the most minuscule detail is what will make you or break you at the end of the day.

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

Every chef should know and perfect the art of leadership.

7. What does good food mean to you?

Good food to me is like music. When it’s good it makes your entire body move.
Good food means bliss…

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

Features that are important to me in my chef outfits are comfort and practicality. When you look good you feel good but the outfit should also serve a stylish purpose.

9. Favorite ingredient to work with?

Like my favorite tool to use, my favorite ingredient is my team. I live in Miami, so I have a melting pot of a kitchen team. That means that everyone on my team is an ingredient that brings a different flavor to my creations.

10. Favorite City to dine out in?

I have a few of those… my top five cities are Miami (not biased at all…), New York, Port au Prince and Montreal.

11. Best Dish you have ever made?

I think one of the best dishes I’ve ever made is the one I almost beat Bobby Flay with which is a breadfruit croquette with a chipotle aioli.

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

On my days off I like to eat whatever someone else is cooking.

13. Person you would most like to cook for?
I’ll tell you the people I love cooking for is my stewarding team. I think that they hold the most important job in the kitchen and besides, they always tell me their honest opinion of my food. HAHAHAHA…

14. What made you decide to become a chef?
The decision to become a chef was not by choice, I was born and this is what I am. That’s the only truth I have for that because I never aspired to be a chef, nor did I have a grandmother or mother that taught me how to cook.

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

 

Check out Chef Jouven’s Restaurants!

Sawa Restaurant & Lounge
Middle Eastern, Mediterranean & Japanese fare
Located in: Shops at Merrick Park
360 San Lorenzo Ave #1500, Coral Gables, FL 33146

C’est Bon Cafe
European Style coffee shop with healthy smoothies and juices
Located in: Shops at Merrick Park
330 San Lorenzo Ave, Coral Gables, FL 33146

Manjay Restaurant Miami
Modern Caribbean Cuisine at The Citadel in Miami.
Address: 8300 NE 2nd Ave, Miami, FL 33138

Eclectico Restaurant (COMING SOON!)
Mexican/Pan Latin concept restaurant
Located in: Shops at Merrick Park
320 San Lorenzo Ave, Coral Gables, FL 33146

 

 

 

Chef Ale’s Panzanella Recipe

by on July 25, 2019 in Uncategorized

PANZANELLA (TUSCAN BREAD SALAD).jpg

Panzanella or Tuscan Bread Salad is a delicious Italian dish that is commonly very popular in the Summer. The dish is usually made out of soaked stale bread, onions and tomatoes. Chef Ale, our July Chef of the Month has shared with us her special Panzanella recipe (perfect for July)! Find the recipe below!

Ingredients 

  • 4 slices stale Tuscan bread
  • 2 ripe tomatoes
  • 1 medium cucumber
  • 1 small red onion
  • White wine or apple vinegar
  • 8 basil leaves, hand chopped
  • Extra Virgin Olive Oil
  • Salt and pepper to taste

Directions

1. Cut the onion into thin slices, soak them in a small bowl with water and a tablespoon of vinegar for at least 1 hour.

2. Peel the cucumber with a potato peeler then cut into thin rounds.

3. Wash, dry and cut the tomato into small pieces.

4. With a serrated knife, remove the crust from the Tuscan bread slices, wet them with a water solution and 2 tablespoons of vinegar without soaking too much. Once softened, squeeze out liquid excess and chop it coarsely into pieces.

5. Place the bread in a large bowl, then add the drained onions, tomatoes, cucumber and basil leaves and mix all the ingredients with the help of a spoon.

6. Season with olive oil, salt and pepper and mix again.

7. Place the Panzanella in the fridge for at least 1 hour.

8. Return the Panzanella to room temperature before serving.

 

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

 

Chef Ale’s Tiramisù Truffles recipe

by on July 17, 2019 in Uncategorized

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In for a treat? Chef Ale has shared with us her Tiramisù Truffles recipe! This classic Italian dessert is a definite crowd-pleaser and a perfect finish to any dish. Get the recipe below and stir things up!

Ingredients 

  • 16 savoiardi (Italian ladyfingers)
  • 3 tablespoons powdered sugar
  • 8 ounces mascarpone cheese, room temperature
  • 1 shot espresso coffee
  • cocoa powder, to dust

Directions

1. In a food processor, pulverize the savoiardi. Set aside.

2. In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso, then add the savoiardi and mix thoroughly.

3. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

4. Shape the mixture into 1-inch balls then roll them into cocoa powder.

5. Store tiramisù truffles in an airtight container in the fridge.

6. Remove from fridge 10 minutes before serving.

 

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

 

CHEF ALE’S POTATO & ZUCCHINI LASAGNA

by on July 11, 2019 in Uncategorized

Potato & Zucchini Lasagna.jpg

Lasagna is one of the tastiest dishes out there. Potatoes and Zucchini make the world go ’round. Together, they create a recipe for satisfaction! Chef Ale has shared her delicious Potato & Zucchini Lasagna recipe, and once you try it, you’ll crave it every single day! Get the recipe below:

Ingredients 

  • 1 package (12 oz) fresh lasagna sheets
  • 3 tbsp Extra Virgin Olive Oil
  • 1 garlic clove
  • 2 large zucchini
  • 2 medium potatoes
  • 1 cup water, warm
  • 2 cups whole milk, warm
  • 4 tbsp unsalted butter
  • 4 tbsp flour
  • 1 pinch ground nutmeg
  • salt and pepper, to taste
  • 1 cup Parmigiano-Reggiano, grated

Directions

1. Preheat oven at 350 F degrees.

2. Wash, dry and cut the zucchini into thin rounds. Peel, wash, dry and cut  the potatoes into thin rounds.

3. In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, then add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

4. In the meantime, prepare the béchamel sauce by melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

5. Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

6. To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter, then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets then some zucchini and potatoes, spread over some béchamel sauce and sprinkle with Parmigiano Reggiano.

7. Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for 3 more times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

8. Cook for 35 minutes.

9. Allow to cool for 10 minutes before serving.

 

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

 

July 2019 Chef of the Month- Ale Gambini

by on July 3, 2019 in Chef of the Month, Interview with a Chef

We are proud and ecstatic to introduce our July Chef of the Month- Ale Gambini, also known as a Queen in the Kitchen! Chef Ale is not only a cookbook author and a cooking instructor, but she’s also a LA-based food writer AND an Italian food ambassador! Chef Ale also frequently travels the United  States and Italy as Keynote speaker for food-related events, a Queen in the Kitchen indeed! Read below to learn more about Chef Ale (prepare to be fascinated).

 

 

 

 

 

 

1. Where were you born?

100% Italian, born and raised in beautiful Milan (Italy).

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

I’m a LA-based food writer, Italian food ambassador, cooking instructor and chef in online food programs. I also travel the U.S and Italy as a keynote speaker for food related events.

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

I’m a huge fan of the Kitchen Aid stand mixer, such a great help but as I always say to my students, your hands are your best tools in the kitchen.

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

The smell! Everything about my cooking starts from the smell. I want my dishes to be a bouquet of flavors through the nostrils first and then to the palate.

5. What advice would you offer for aspiring chefs?

Passion and hard work are the key ingredients to succeed in the food industry.

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

I don’t have a tip, but a suggestion: always use the BEST quality ingredients.

7. What does good food mean to you?

Family, health and love. I grew up in a typical Italian family watching my Nonna prepare food for the whole family every single day. Cooking is one of the greatest acts of love. For us Italians, it is much more than fuel for the body, is sacred.

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

The fabric is the most important thing, I love lightweight coats made with natural fibers. The colors hot pink and black are A Queen in The Kitchen colors.

9. Favorite ingredient to work with?

Flour. I love to bake especially bread and baked goods.

10. Favorite City to dine out in?

Bologna in Emilia Romagna region (Italy), the capital of the Italian food: fresh egg pasta, lasagne, ragù, gnocco fritto, Prosciutto di Parma, Mortadella and so much more.

11. Best Dish you have ever made?

People say that my Lasagne alla Bolognese is to die for.

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

I try to eat as good as possible every day, but if I have to choose something not Italian, I would say ceviche de pulpo.

13. Person you would most like to cook for? 

My daughter, when she cleans her plate I’m the happiest person on this planet. Mangia, mangia is my motto!

14. What made you decide to become a chef?

The love for the good food.

 

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

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