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Chef Ethan’s Soy Chili Roasted Potatoes

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Add a kick to any meal with Chef Ethan’s Soy Chili Roasted Potatoes recipe. The Chili Soy sauce adds a bold flavor, while still being quick and easy to make. Find the recipe below!

Ingredients

  • 1.5 Lbs. fingerling potatoes
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon black pepper
  • 1 Teaspoon kosher salt
  • 2 Tablespoons soy sauce
  • 1 Tablespoon chili garlic paste
  • 2 Tablespoons unsalted butter (melted)
  • 1 Teaspoon rice wine vinegar

Directions

  1. Add vegetable oil, soy sauce, chili garlic paste, butter, black pepper, vinegar and salt to create the Chili Soy Butter.
  2. Roast potatoes at 400 degrees for 40 minutes.
  3. Toss potatoes in Chili Soy Butter & Serve.
  4. Optional: accompany dish with spicy mayo and green onions

 

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

December 2019 Chef of the Month- Ethan Cohen

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2019 has been an amazing year with amazing chefs & we are so excited to feature our December Chef of the Month, Ethan Cohen! Chef Ethan was born in New Jersey and now has started a delicious Sandwich Pop-up called “Gordito’s Gourmet sandwiches” alongside his girlfriend, Ileana. Chef Ethan has great plans for his Pop-up and we’re excited to see it grow! . Chef Ethan’s passion for good food & drive to create stories with his craft,  has led to his success. His story is inspirational- read it below!

 

1. Where were you born?

I was born in Haworth, New Jersey.

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

I have since started my own pop-up call Gordito’s Gourmet Sandwiches. The pop-up is running through Central Florida right now, and will be a food truck by the end of spring 2020!

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

Something I use on a daily basis that I can’t wait to have in my home, is a vacuum sealer.  It is great not just for food storage and preservation, but by compressing air into the bag it imparts flavor faster than any traditional flavoring process.

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

I truly believe my best sense is my sense of touch. We as chefs and cooks, use our hands every day to create a gift no matter if it’s a simple salad, a huge sandwich or a delicate main course.

5. What advice would you offer to aspiring chefs?

My advice for the next generation is simple… gain as much knowledge as possible and never think you are bigger than any task.  You are young and still have much to learn, as am I, only being 24. I find myself always offering help because the more you can understand, the more your time and talent is worth.

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

If one thing should be perfected is restraint… We love dishes with so many different components, but sometimes less is more.  I find the same amount of beauty in a perfectly crafted burger as I do an over-the-top dish with 15 components.

7. What does good food mean to you?

Good food should evoke emotion.  Good or bad, when I eat food, I want to feel something whether it’s a childhood memory, or a tough loss.  It should be able to drown out distractions that are going on around you.

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

When picking out my outfit I look for two main things, comfort and style.  We are on out feet for extremely long periods of time in extreme heat and cold at multiple times in a day, but we also deal a lot with guests and outside company reps on a daily basis and although we work tough, we have to look good as well.

9. What is your favorite ingredient to work with?

My favorite ingredient right now isn’t an ingredient, but more a technique.  I started to experiment with dry aging at home.  It is a simple technique that has a unique flavor changing effect that is better than your average cut of meat.

10. Favorite food city to dine out in?

Either Miami or New York City.  These are two cities I know very well, and both have large and diverse food cultures that span not only the cities, but the multitude of countries that make up the food as well.

11. Best dish you have ever made?

My smoked Korean BBQ shorts ribs hands down.  It has been a recipe I have been working on my whole career. I am constantly tweaking it a bit, and it’s always a crowd pleaser.

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

There isn’t any one specific food that I crave on my days off (when I have one), but I am always on the lookout for new places to checkout. Not only as a customer, but as a chef to try and understand a new cuisine for my repertoire as well.

13. Person you would most like to cook for?

I shouldn’t say there’s someone I personally want to cook for, but there are some many other talented chefs I would love to collaborate with if given the opportunity.  Chef Chad Minton (Founder of Truecooks), Action Bronson, Chef Michael White, just to name a few…

14. What made you decide to become a chef?

I always had a love for food ever since I was young, but I also knew I wasn’t going to be happy doing some paper pusher job. I was also the child to hard working single mother, so there were times to where I had to make dinner and the more I did it, the better I became, and it kind of became a no-brainer after that.

Connect with our December Chef of the Month

Instagram: @ethanz_eatz

Gordito’s Sandwiches: @gorditossandwiches

CHEF BEN’S YAKISOBA BOWL RECIPE

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Chef Ben’s Yakisoba & Udon Broth recipes are perfect for the month of November! Stay warm with the Udon Broth, and the Yakisoba noodles will add some stir-fry perfection that you never knew you needed in your life!  This recipe is very quick & simple to make. Find it below!

Ingredients for Udon Broth

  • 1 Gallon chicken stock
  • 1 Gallon veal stock
  • 2 Cups miso paste
  • 2 Ounces sriracha sauce

Directions for Udon Broth

  1. Place all ingredients into a large pot and bring to a boil.
  2. Boil for 2 minutes and remove from heat, place into a plastic container label and  store until needed.

Ingredients for Yakisoba Bowl

  • 2 Cups Udon Broth
  • 1 Packet Yakisoba noodles
  • 1 Each light poached egg
  • 2 Ounces wild mushrooms
  • 1 Ounce pea sprouts
  • 2 Teaspoons canola oil
  • 3 Teaspoons Teriyaki sauce

Directions for Yakisoba Bowl

  1. In a hot wok, saute the mushroom,  pea sprouts, soba noodles and Teriyaki sauce for 2 minutes.
  2. Place into bowl and ladle 2 cups of hot Udon, serve with half an egg.

 

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

CHEF BEN’S OREO DONUTS RECIPE

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Our November Chef of the Month has a delicious sweet treat for us- his Oreo donut recipe! Perfect for breakfast (or dessert), these homemade Oreo donuts are guaranteed to be a hit! Find the recipe below.

Ingredients

  • 8 Cups Oreo pieces
  • 2 Cups all-purpose flour
  • 2 Ounces cocoa powder
  • 3 Ounces granulated sugar
  • 1 Tablespoon baking powder
  • 2 Ounces whole milk
  • 4 Ounces half and half
  • 2 Cups sour cream
  • 1 Ounce canola oil
  • 2 Teaspoons vanilla extract
  • 2 Large eggs

Frosting Ingredients

  • 2 Cups powder sugar
  • 4 Ounces cream
  • 1 Teaspoon vanilla

Directions

  1. Pre heat oven to 350 degrees.
  2. Place the Oreo cookie pieces into food processors and blend smooth until mixture resembles sand texture. Remove the ground cookie pieces and place into a large bowl.
  3. Next, add all-purpose flour, cocoa powder, sugar and baking powder to the Oreo crumbs and whisk to combine.
  4. In a separate bowl, add the whole milk, half and half, sour cream, canola oil, vanilla extract and eggs whisk to combine.
  5. Now, pour in the wet mixture into the dry Oreo mixture and whisk smooth to combine. It should form a slightly thickened batter.
  6. Pour the batter into a large piping bag,  place small silicon donut molds onto a sheet pan and lightly fill the molds ¾ of the way up. Place the mixture into the pre-heated oven at 350 degrees and bake at low fan for 15 minutes.
  7. While the donuts are in the oven, prepare the frosting by combining powdered sugar, cream and vanilla into a bowl and whisk smooth to combine.
  8. Next, remove the donuts from the oven and let sit for 7 minutes to cool. Once cooled, remove the donuts from the molds (they should still be warm) and gently dip one side into the frosting.
  9. Once frosted, place the donuts on a serving tray and garnish with Oreo cookie pieces, serve immediately.

 

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

 

NOVEMBER 2019 CHEF OF THE MONTH- BEN DIAZ

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We are excited to introduce our November Chef of the Month- Ben Diaz! Chef Ben was born and raised in Los Angeles and currently resides there. Chef Ben works at the Napa Valley Grille in Westwood. He also owns and operates 3 pop-ups & concepts in the LA area! Chef Ben comes is of Mexican-Guatemalan descent and he began his passion by following in his father’s footsteps (who was also an amazing chef). Chef Ben’s love for his craft is inspirational, find his story below! 

1. Where were you born? 

I was born in Los Angeles CA, my background is Mexican-Guatemalan.

2. Where do you work and where are you based?
Currently I am work at the Napa Valley Grille in Westwood. I also own and operate 3 other concepts especias pura vida LLC, CBDcuisine Events Specialist and Tacos El Chapin pop up taqueria.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Kitchen Aid is my go-to favorite kitchen tool, it is super versatile and I have created many great dishes just using this tool, plus with all the attachments, the possibilities are endless.

4. What is your sharpest sense out of all the 5 senses?
Smell. For sure sometimes the nose just knows what’s going on and what someone is doing without even looking over.

5. What advice would you offer for aspiring chefs?
Makings mistakes is okay, as long as you own it and learn from it. The best knowledge and experience I have was because I learned from my mistakes.

6. What is one culinary tip every chef should know and perfect?
Searing is one of my pet peeves. You must get the timing right, not only that, but use the proper heat source. I can’t tell you how much it kills me when I see a cook or a chef f not sear product properly. You are not getting the best flavor potential possible, plus you have to think of how your presentation will look if your product is not seared properly.

7. What does good food mean to you?
Good food for me is food that makes you relive those amazing moments you shared with friends; food has to be an experience that leaves an impression.

8. What features are important to you when selecting your chef outfit?
For me it is comfort and versatility, plus a sexy looking coat isn’t bad either.

9. Favorite ingredient to work with?
Soy Sauce believe it or not! It adds that bit of a savory aspect (umami) especially when I cook vegetables.

10. Favorite City to dine out in?
La Vegas, simply because you have some of the best chefs in the world there and their restaurants. If you know where to dig, you can find amazing local gems that will blow your socks off.

11. Best Dish you have ever made?
This one is a tricky one. Over the years, I have created many amazing dishes, but the one that tops them all has to be my scallops with wasabi crust, corn crumble, pea shoots and grilled pears, pomegranate pearls. Every time I make it, it is a hit.

12. What you like to eat most often on your days off?
Lately I been into eating pipian de pollo con arroz, basically it’s a Guatemalan mole with chicken and rice.

13. Person you would most like to cook for?
My mom, she was always proud of me and what I was doing. Sadly she passed away about 5 years ago. I would love the opportunity to cook for her one last time.

14. What made you decide to become a chef?
Well, at first this was not my first choice, but after watching my dad ( who was himself a chef at the time) cook and his passion for it I decided to give it a go and never looked back. Now, 20 years later I am still going strong!

 

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

 

Chef Adriana’s Avocado Chocolate Mousse Recipe

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A sweet, simple & healthy dessert goes a long way. Chef Adriana has shared with us her easy to make avocado chocolate mousse recipe! Not only is it healthy, but preparation is simple! Get the recipe below.

Serves: 4

Ingredients

  • 2/3 Avocados
  • 1/3 Cup raw cacao powder
  • 1/3 Cup honey or maple syrup
  • 1/3 Cup of coconut milk
  • 1 Teaspoon of vanilla extract
  • A pinch of salt

Directions

  1. Add all the ingredients into the blender until you get a smooth consistency.
  2. Taste & add more honey if bitter, and more cacao if you desire more chocolate.
  3. Serve with berries or nuts of your choice

Tip: You can even use blackened avocados for your mousse as long as they do not taste bad; is a great way to let them go to waste.

 

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

 

Chef Adriana’s Roman Artichokes Recipe

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Fresh artichokes are a delicious and often underrated food. Its preparation is simple and easy to make, making it a great healthy choice. Our October Chef of the Month, Adriana, has shared with us her Roman Artichokes Recipe. Find it below!

Serves: 2

Ingredients

  • 4 Baby or 2 medium sized artichokes
  • 2 Tablespoons of white wine (optional)
  • 2 Tablespoons of chopped mint
  • 2 Tablespoons of olive oil
  • 2 Garlic cloves
  • 2 Lemons
  • Salt and pepper to taste

Directions

  1. Squeeze the juice of 1 lemon into a medium size salad bowl and set aside.
  2. Remove the outer layers of your artichokes until you start to see the leaves turn yellow.
  3. Discard the leaves and soak your artichokes in the lemon water.
  4. One by one, remove each artichoke from the water and cut the very top green part of it off, as it is not edible.
  5. Next, you want to skin the stem and cut off any green pieces left around the base of your artichoke (heart). At this point they should look more or less like a lollipop (see photo).
  6. You will then place your cleaned artichokes in a pot with enough water to cover them, along with the olive oil, the juice of the other lemon, the 2 peeled garlic cloves, the wine and chopped mint. Add a bit of salt and pepper to taste.
  7. Cover your pot with aluminum foil and cook the artichokes for at least 45 minutes. Check them by poking them in the heart with a fork so see if they are soft enough (they should be very soft).
  8. It might take up to 2 hours to cook depending on the size of the artichokes. Serve with a bit of the water you cooked them in. You can add a bit more olive oil and lemon when you serve them.

Tip: Try to find baby artichokes as they only take 45 minutes to cook and the choke is not spiky yet. The bigger artichokes have a spikier center that takes a very long time to cook (approx. 2 hours). You can see the video on how to peel an artichoke in my YouTube channel (Cooking with Adriana).

 

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Chef Adriana’s Avocado Risotto Recipe

 

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Eating healthy (and delicious) just got so much easier! Our October Chef of the Month, Chef Adriana, has shared her famous Avocado Risotto recipe. This vegan & plant-based recipe is guaranteed to delight & is a great alternative for those who want to partake in cleaner eating or simply try something new! Find the recipe below:

Serves: 2

Ingredients

  • 1.5 Cups of Arborio rice
  • 2 Cups of vegetable broth
  • 1 Cup of avocado puree (do it with a blender)
  •  1 Tablespoon of minced shallots
  • ½ Cup of coconut milk
  • 2 Tablespoons of nutritional yeast
  • ½ Cup of vegan butter (Miyokos preferred)
  • 1/3 Cup of glass of white wine
  • 1 Tablespoon of chopped cilantro
  • 2 Tablespoons of olive oil
  • Salt and pepper to taste

Directions

  1. In a medium sized pot, place the minced shallot with two tablespoons of olive oil.
  2. Sauté until golden and then add a cup of vegetable broth.
  3. While the broth is boiling, add the Arborio rice and white wine.
  4. Stir adding more broth so that the rice never dries up.
  5. Add the coconut milk, nutritional yeast, vegan butter and cilantro and keep on stirring until the rice is al dente and creamy enough (this should take 15-20 minutes), then add the avocado puree and chopped cilantro.
  6. Serve topped with some cilantro for decoration.

 

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

October 2019 Chef of the Month- Adriana Londono

As October rolls around, not only are we pumped for delicious fall recipes, but we’re so excited to introduce our October Chef of the Month- Adriana Londono! Chef Adriana was born in Colombia & now resides/works in sunny Los Angeles and Valle de Guadalupe in Mexico. She is a private, holistic chef that is constantly creating innovative, healthy and plant-based recipes. From Avocado Risotto to Avocado Chocolate Mousse, her creativity and passion for food is inspirational. Find her story below!

 

 

 

 

1. Where were you born?
Colombia

2. Where do you work and where are you based?
Los Angeles and Valle de Guadalupe (Mexico’s wine country). I am a holistic private chef.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My tomato peeler. As a plant-based chef, there are so many vegetables to peel and the tomato peeler makes life quite easy.

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

5. What advice would you offer for aspiring chefs?
Stick to your ideals when it comes to cooking. You want to be able to cook with the ingredients you love so that you can enjoy the process and offer your best creations.

6. What is one culinary tip every chef should know and perfect?
Pickling! Pickled vegetables compliment a dish very nicely, whether it is plant-based or not.

7. What does good food mean to you?
Healthy, holistic with fantastic flavor.

8. What features are important to you when selecting your chef outfit?
I am a girl, so I want to make sure my waist is highlighted and I also avoid white as I work a lot with beets, avocados and chocolate… hehe.

9. Favorite ingredient to work with?
I am obsessed now with cassava flour. It is an amazing substitute for wheat flour as it has some elasticity which is similar to gluten. I bake with it, make pizza crusts, tortillas, cookies, etc.

10. Favorite City to dine out in?
Los Angeles. Amazing plant-based restaurants there: Café gratitude, Plant food + Wine, Crossroads and Gracias Madre.

11. Best Dish you have ever made?
Mmm… that is a hard one, but the one that surprised me the most and is high up on my list is avocado risotto.

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

13. Person you would most like to cook for?
My boyfriend- he is my biggest fan and supporter.

14. What made you decide to become a chef?
At 28 I was diagnosed with a chronic illness called Meniere’s disease. Due to that, I couldn’t go out to restaurants anymore as I had to follow a low sodium diet and since I loved to eat amazing food, I started to cook it for myself and got really good at it.
I never had training of any sort but having lived in Italy and France helped me develop a sophisticated palette.

5 years ago, I decided to give plant-based cooking a chance and I am so enamored by it. I have so much more fun with it than I ever did using animal products. I feel challenged every day and feel very satisfied when I create new dishes that feel, taste and are real food without having to have hurt any animal in the process.

The world of plants is so vast and exciting; I am now learning to incorporate into my dishes many edible flowers, a succulent plant here in Mexico called Salicornia, vegan cheeses and butters, microgreens of all sorts and all kinds of non-gluten flours. Cooking has never been more fun!

 

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Does Your Chef Footwear Stand the Heat?

 

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Chefs, cooks and restaurant professionals are expected to work long hours & shifts on their feet. So, while chefs are whipping up delicious meals, their feet are taking plenty of heat.

What is the best remedy to prevent an aching foot? How can one be prepared to be comfortable and not feel the burn on their heels? Here at ChefUniforms, we have created a guide to help you find your Chef Shoes soul mate, and while your food is on fire, your feet don’t have to be! 

What to Look For

It’s important to remember that different shoes have different purposes. A restaurant professional that is often by water (for example, roles that require dish-washing) may need a slip resistant shoe, while the professional that works with heavy appliances may need a pair with additional protection (think toe caps). Keep in mind to always comply with safety regulations in order to stay as safe as possible in the kitchen.

Different Types of Shoes for Chefs

Sneakers/ Athletic Footwear

Athletic footwear are often designed for specific activities such as walking, jogging and running. Running shoes can be useful for the professional who is constantly moving around. A running shoe has shock absorption that protects the front of your feet which can ease up on individuals standing on a hard floor. If you choose athletic footwear, make sure that they comply with your building’s/restaurant’s requirements and guidelines. Different places may have rules about sneakers being slip resistant or certain rules about laces.

The New Balance Black 608v5  that is available for both men and women features a foam collar, a heel with cushioning and compression resistance and aids in absorbing impact. These shoes are also slip resistant!

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Clogs

Clogs can be a popular choice due to their arch and heel support. The shoes usually feature thick soles for support that can absorb pressure from standing on a hard floor. In some instances, this may be a good fit when standing on your feet long periods of time. Clogs are also lightweight and comfortable.

The Klogs Boca Unisex Closed Back Clogs offer a molded toe grip that allow for better stability. They are slip resistant and lightweight!

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Crocs

Crocs usually include an enclosed toe design that can protect chef’s feet from hazardous objects that can be found in the restaurant and in the workplace. Easy to wear, easy to clean and long-lasting, the Croc is often a favorite among chefs.

The Crocs™ Bistro Unisex Closed Toe Clogs feature a heel strap, an enclosed toe design and an orthodontic foot bed. These shoes are also slip resistant and waterproof- perfect for the kitchen!

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Everyone’s role in the restaurant industry is different, and that’s why at ChefUniforms, we like to present variety for our customers. Whether your main role requires slip resistant shoes, or a well ventilated pair- we want to make sure you are ready to look and feel your best always!

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