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February 2021 Chef Of The Month – Amy Brace

by on February 4, 2021 in Chef of the Month, Pastry Chef Amy Brace

Photo Credit: @coppersmithphotography

We’re excited to welcome our February 2021 Chef of the Month into the mix – meet Pastry Chef Amy Brace! She’s the proud owner of Amy’s Cupcake Shoppe, a divine pastry shoppe in Hopkins, Minnesota that serves made-from-scratch custom cakes, gourmet cupcakes, macarons and more! Pastry Chef Amy has been baking her entire life and after working in the medical field for 10 years, she decided to follow her passion. She first began her baking journey out of her home in 2014 with 5 weddings. By 2015, she grew to 36 weddings, and in 2016, her dream came to fruition when she opened her first brick & mortar. Chef Amy is a lover of breakfast food, a proud small business owner and a dedicated, creative individual. Read more about her story below, check out her shoppe & shop her look!

1. Where were you born? 

Minneapolis, Minnesota.

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

I am the owner of Amy’s Cupcake Shoppe in Hopkins, Minnesota.

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

My favorite tool would have to be a piping bag! You can do so many different things with what you put in it such as frosting or macaron batter and changing out tips to create beautiful artwork that comes out of the bag.

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

I would have to say hearing is my sharpest sense. So no secrets around me, ha!

5. What advice would you offer for aspiring chefs? 

For aspiring chefs, I would remind you to never stop learning. There are things to learn from every mistake, every person, and every situation you are put in. Learn not only about what you are passionate about, but what those around you are passionate about too.

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

Every chef should know how to make a beautiful silky buttercream. As a pastry chef, your cakes can live and die by the buttercream you make them with.

7. What does good food mean to you?

Good food to me is always made from scratch. Every aspect of the dish has been thought out and planned to be together to accent the other parts of the dish. Once they are put together in that perfect bite, you are transported to true beauty in food form.

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

When selecting my chef outfit, it needs to be comfortable, breathable, stretchable, and the arms aren’t too long that they have to be rolled up to not get caught in a mixer.

9. Favorite ingredient to work with? 

My favorite ingredient to work with would have to be butter. It can be added to so many different desserts, and completely transform them. From using it in ganache to using it in Swiss meringue buttercream, either one wouldn’t be the same without butter.

10. Favorite City to dine out in? 

We haven’t been to too many cities outside our own, so I would have to say Hopkins! We have everything we need from everyday staples, to authentic tacos and amazing pub food.

11. Best Dish you have ever made? 

The best dish I have ever made I would say was a turtle bonfire cake. It was a chocolate cake filled with salted caramel, chocolate ganache and pecans frosted in toasted homemade marshmallow frosting. It’s like a cozy summer night all wrapped up in a cake!

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

Breakfast! I would eat breakfast all day every day if I could. I started making our bread for home fresh anytime we need a new loaf, and my favorite has been French toast made with Japanese milk bread topped with bourbon maple syrup and bacon.

13. Person you would most like to cook for?

I would love to bake for Kristen Bell, because I think she would love the desserts we make at the Shoppe, and would think our little bakery in Hopkins is adorable not only for adults, but for families with kiddos.

14. What made you decide to become a chef?

I have been baking all my life with my mom, and had been working in the medical field for 10 years. After watching Cupcake Wars and bringing my experiments into work, it turns out I was ready for a change. I started out of my home in 2014 with 5 weddings, and quickly grew to 36 weddings in 2015, and opened my first brick & mortar in June 2016. We have grown a crazy amount as a company in the last 4.5 years, and say cheers to many more!

Photo Credit: @coppersmithphotography

Connect with our February 2021 Chef of the Month
Instagram: @amyscupcakeshoppe
Facebook: @amyscupcakeshoppe
Twitter: @AmysCupcakeShop
Website: https://www.amyscupcakeshoppe.com/
Pinterest: @amyscupcakeshop

Chef Albertho’s Breakfast Potato Recipe

by on January 28, 2021 in Chef Albertho Appolon, Chef of the Month, Recipes

We’re a big believer in all things potatoes and our January 2021 Chef of the Month, Chef Albertho’s Breakfast Potato recipe does not fail to disappoint! Add poached eggs and homemade mayo to give the recipe a little kick.

Ingredients

● 2 Russet potatoes
● 5 organic eggs
● 2 limes
● 1 bottle red wine
● 1 cup of butter
● 2 cups vegetable oil

Potato Directions

  1. Peel the potatoes ( leave them in cold water while working).
  2. Cut potatoes into circles ( use a ring cutter to make different shapes if have one). Cut the potatoes half the length of an egg.
  3. Boil the potatoes on medium heat to not break them and cook until soft.
  4. Poke with a small knife in the middle. Add salt to taste on the water.
  5. Dry potatoes and sear on high heat with up to 2 oz of butter (sear until golden brown).

Poached Egg Directions

  1. Add red wine and squeeze a lime. Put lime juice in a medium pot on medium heat
  2. Bring water to a soft boil, and gently add the 2 eggs ( crack the eggs ahead of time and add to a small container).
  3. Keep wine on a soft boil until eggs are firm but soft in the middle. Add salt and pepper when eggs are done.

Fresh Mayo Directions

  1. Melt 4 oz of butter. Add 3 egg yolks in a blender.
  2. Blend on medium, add melted butter and 2 cups of oil slowly.
  3. Add 1 lime zest and juice to finish & salt to taste.

Chef Albertho’s Crispy Chicken & Tomato Puree

by on January 21, 2021 in Chef Albertho Appolon, Chef of the Month, Recipes

For a delectable and flavorful meal, try our January Chef of the Month, Chef Albertho’s Crispy Chicken & Tomato Puree recipe! This dish is packed with fresh ingredients and is simple to make. Whether you’ll want to share? That’s up to you.

Ingredients

  • 2 chicken thighs drums in
  • 1 bunch of kale
  • 1 small can tomato puree
  • 4 fresh plum tomatoes
  • 1 bunch of thyme
  • 2 garlic cloves
  • 1 cup of butter
  • olive oil
  • 1 cup white wine
  • 1 lime

Directions

Chicken

  1. Season chicken with olive oil and salt ( let rest for 2 minutes).
  2. Sear chicken on a high to medium heat until golden brown and roast in oven at 350°  for 15 minutes (skin side only + add slices of butter and thyme to add flavor ).

Tomato Puree

  1. Cut tomatoes into big dices.
  2. Sauté the fresh tomato with garlic cloves and oil.
  3. When softening, add the tomato puree and blend on high with 2 TBS olive oil+ up to 4 oz of butter.

Sautéed Kale

  1. Sauté the kale on a small sauté pan on medium heat with 2 oz butter
  2. Add half a squeeze of lime juice (add salt to taste).

White Wine Sauce

  1. From the pan that the chicken was cooked in, add wine and reduce on medium heat until 50% reduction.
  2. Add 3 oz of butter and mix until incorporated (add half of the lime).

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

Chef Albertho’s Cake of Heaven Recipe

by on January 13, 2021 in Chef Albertho Appolon, Chef of the Month, Recipes

It’s the new year and we’ve got just the treat for you: Chef Albertho’s Cake of Heaven Recipe! This sweet, creamy cake is made with fluffy pancakes, sweet cream and candied pecans to top it off. No wonder Chef Albertho calls this cake the ‘Cake of Heaven’ – your taste buds would agree!

Chef Albertho's Cake of Heaven Recipe

Serves: 5

Ingredients

Pancake Ingredients
Double for 5 people

  • 2 cups flour.
  • 3 tablespoons sugar.
  • 3 teaspoons baking powder.
  • 1/2 teaspoon baking soda.
  • 1/4 teaspoon salt.
  • 1 3/4 cups milk or as needed.
  • 2 eggs. Beat white separate until fluffy
  • 2 tablespoons melted butter or vegetable oil

Syrup Ingredients

  • 2 cups white sugar
  • 1 cup water
  • 2 cup blueberries
  • 2 jalapenos

Spicy Cream Ingredients

  • 2 cups heavy cream
  • ½ cup white sugar
  • 1 lime
  • 1 jalapeno

Candied Pecans Ingredients

  • 2 cups pecans
  • 1 cup sugar
  • ¼ cup  water

Directions

Pancake Directions

  1. In a large bowl, add banana, egg yolks, melted butter, sugar and salt ( mix well ).
  2. Add milk, and all dry ingredients ( mix well until fully incorporated).
  3. In a separate bowl or a electrical mixer, add the egg whites and beat until smooth and fluffy.
  4. Fold the egg white into the cake mixture.
  5. Cook pancakes on medium heat until golden on each side ( use a 3oz ladle ).

Syrup Directions

  1. Add all ingredients in a small pot and bring to a boil.
  2. Once boiled, it’s done. Cut jalapenos in half.

Spicy Cream Directions

  1. Add sugar and cream in a mixer or a large bowl.
  2. Whip the cream until nice and firm .
  3. Add lime zest and jalapeno zest.

Candied Pecans Directions

  1. Add all ingredients in a small sauté pan
  2. On a medium heat, cook together until sugar is mixed well with the pecans.zest.

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

January 2021 Chef of the Month- Albertho Appolon

by on January 6, 2021 in Chef Albertho Appolon, Chef of the Month, Interview with a Chef

We’re starting off the new year with our January 2021 Chef of the Month, Albertho Appolon! Born in Haiti, Chef Albertho is now based in Texas. His scratch-made cuisine is composed of French and Caribbean creations – his dishes often use fresh and in season ingredients to dazzle his customers.
In addition to being an excellent executive chef, he’s a food photographer, traveler and consultant. Chef Albertho is the founder of the Young Chef Generation, a program that aims to help young chefs who are often looked over for opportunities and visibility because of their age. His dream to be a role model for a young generation of chefs has already become a reality. Find the rest of his story below, stay tuned for his upcoming recipes & shop his look!

1. Where were you born? 
I was born in Haiti.

2. Where do you work and where are you based? 
I’m currently an Executive Chef. I’m also traveling and cooking. 

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

4. What is your sharpest sense out of all the 5 senses?
That would be taste.

5. What advice would you offer for aspiring chefs? 
Be Committed to Self-Improvement 
● You must be willing to take constructive criticism, and be aware of your  weaknesses.
● To improve, you must first draw a map.
● Make a list of your strengths and weaknesses.
● Balance continued practice of what you’re already good at, with learning new  things.
● Keep moving. Keep trying new things. Switching to a new restaurant can open your eyes to a new world, new techniques, and new culture. No matter how much I thought I knew, it always surprised me how many different ways there could be to prepare the simplest dishes.

6. What is one culinary tip every chef should know and perfect?
Build Your Brand
● Although most of your time is spent in the kitchen, you must build a visual  brand that invites people to see your own personal creativity.
● Social Media is a crucial component of connecting to your customers
● As a Chef, you are more than just your current job. You are a leader, an  influencer, and an entrepreneur; you must create your own platform to showcase your creations.

7. What does good food mean to you?
Good food means great taste and creativity.

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

9. Favorite ingredient to work with? 
Anything in season.

10. Favorite City to dine out in? 
Los Angeles.

11. Best Dish you have ever made? 
I’ve made a lot of dishes in the past couple years, but if I must choose it will be the  Fluke Crudo that I made. The Fish is cured with salt and sugar, smoked. serve with orange citrus, sliced jalapeño, avocado puree, and crispy Quinoa. 

12. What you like to eat most often on your days off? 
I usually cook anything in my fridge because I enjoy cooking a lot.

13. Person you would most like to cook for?
My girlfriend…she’s a big fan of my delicious dishes.

14. What made you decide to become a chef?
Growing up, I was always in the kitchen with my mom as she prepared food for our family  and friends. Being in the kitchen was a way to connect more deeply with my mom, and I began to find satisfaction in the act of feeding people.
After moving to America, I began  working at a Brazilian restaurant called Beer 360. My moment of inspiration happened when I moved up from dishwasher to food runner. Being a Food Runner was more exciting than being a dishwasher. I was the final person touching the plates before they reached the  customers. It gave me a special feeling to watch someone look at the food when it first  arrived and say thank you to me after taking the first bite. In this position, I was able to see all of their delighted facial expressions, and it made me feel good, even though I wasn’t the one cooking. It was there that I fell in love with the idea of feeding people. I remember spending  most of my time at work standing in the kitchen, because that was the place where the food  runners waited for the food to be finished so that it didn’t get cold on its way to the  customers.
From that point of view, I got to see the whole preparation process: the fire, the  cooking, the baking, the roasting, the sautéing, the frying, the sauce making, the joy the cooks had when they finished a dish, and how happy they were when I told them that the  customers really enjoyed the food. It sparked a desire in me to be the one preparing the food  for people to enjoy. Through this experience, I fell in love with food, and the way that the entire experience, from kitchen to table, could bring people joy.

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

Chef Stew’s Curried Cauliflower, Cumin Rice & Tandoori Tofu Recipe

by on November 12, 2020 in Chef of the Month, Chef Robert Stew

Get ready to treat yourself (and others) to a fantastic vegetarian-friendly recipe from our November Chef of the Month, Chef Stew.

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It's simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a palatable taste of cumin rice

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It’s simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a new cauliflower recipe, this dish has it all. Find it below!

Ingredients

  • 1 head of cauliflower
  • Olive oil
  • Curry powder
  • 2 cups of Basmati rice
  • 2 Onions
  • 1 Cup Cumin seeds
  • 1 TBS tomato paste
  • Extra-firm tofu
  • Tandoori Spice Blend (Spiceology has a great blend)
  • Salt and pepper to taste
  • 2 garlic cloves
  • 1 bunch of cilantro

Curried Cauliflower Directions

  1. Take one head of cauliflower and cut into florets.
  2. Toss in olive oil and curry powder and roast on 350 for 25 minutes.

Cumin Scented Rice Directions

  1. Make 2 cups of basmati rice. Drain and chill.
  2. Julienne 2 onions.
  3. In a large skillet, heat olive oil, and sauté the onion until translucent.
  4. Add tomato paste, cumin seeds and rice.
  5. Mix well, add salt and pepper to taste.

Tandoori Tofu Directions

  1. Cut extra firm tofu into cubes and gently toss into olive oil and season with Tandoori spice blend.
  2. Sear in skillet on all four sides.

Cilantro Chutney Directions

  1. Add 1/2 of olive oil, 1 teaspoon of salt, 2 garlic cloves, 1 bunch of cilantro and blend well.

Connect with our November Chef of the Month

Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

November 2020 Chef of the Month- Robert Stewart

by on November 5, 2020 in Chef of the Month, Chef Robert Stew, Interview with a Chef

Chef Stew was born in Baltimore and now resides in Las Vegas. He's a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation

We’re happy to announce our excellent November Chef of the Month, Chef Robert Stew, also known as Chef Stew! A true chef at heart, Chef Stew was born in Baltimore and now resides in Las Vegas. He’s a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation, a culinary arts program dedicated to teaching life skills through culinary arts in Baltimore. He’s appeared on ‘Guy’s Grocery Games’, ‘Supermarket Stakeout’ and was the winner of Cutthroat Kitchen Season 8. Stay tuned for some great recipes & shop his coat!

1. Where were you born? 

Baltimore, Maryland

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

Las Vegas, Nevada. Stew’s Stix is my restaurant concept that currently is being introduced to the market via catering in SF, LA and Las Vegas. However, I’m also President of Transition Kitchen Foundation a Culinary Arts Training based out of Baltimore, Maryland. I’ve begun to help other chefs get TV shows and it’s been rewarding for me because I get asked for help all the time and now, I have a way to do just that!

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

My favorite Kitchen tool is the whole kitchen… Tt narrow down to one thing is hard. Good pots and pans play a factor. A sharp

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

Sight would be the answer. Being as though people eat with their eyes, I’m constantly using my eyes to make sure my work pleases their eyes.

5. What advice would you offer for aspiring chefs?

Be a sponge, absorb as much as you can, be willing to speak up and say I don’t know how to do certain things, I’ve watched so many Chefs try to prove they are skilled but fail on simple tasks. The best chefs aren’t afraid to get help, pointers and advice.  The worst chefs know how to do everything. Lastly, I always mention staffing agencies this is a great way to pop in and out of operations. This allows to earn while you learn.

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

Effective communication skills… let’s stop throwing the titles out so easily. A Chef must have lots of qualities and experience to back the claim… a real Chef runs the operation and IS a leader – great leaders know how to make the operation run effectively and smoothly.

7. What does good food mean to you?

When I can think about it days after. Or the idea of eating it already, it makes me feel amazing inside. I like to consider good food like a party in my mouth

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

Comfortability is key… I like to look nice, but I like being able to move accordingly.

9. Favorite ingredient to work with? 

Fresh herbs, fresh fish, fresh, fresh and again, fresh… sorry my answers aren’t simplistic. To create a dish, I’m using multiple things. If I need to choose a favorite, it would be steak or crabmeat.

10. Favorite City to dine out in? 

New Orleans.

11. Best Dish you have ever made? 

All of them…but, I would say a Blondie because I made 10k with this dessert.

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

Great question… lately with so many Chefs coming on set to film, I’ve been eating their food. But, if I’m not actually cooking for someone and it’s my day off… Uber Eats isn’t a bad idea. I still enjoy Panda Express, Chipotle, pizza, wings… all the stuff that I could make but too lazy to do.

13. Person you would most like to cook for?

Bobby Flay, Jay Z, Janelle Monáe, or Halsey.

14. What made you decide to become a chef?

I didn’t. A Chef decided to become me. I grew up cooking as a kid as a means of survival, my mother worked nights and she did cook, but my big mouth complaining turned me into a child home cook. I then went to get trained and eventually I took an inventory of my life and realized that the natural qualities I possess and skills I acquired all wrapped into one thing made me a great Chef.

15. How to find Chef Stew?

Please visit Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

    Chef Eddie G.’s Grilled Bananas & Tequila Chocolate Recipe

    by on October 29, 2020 in Chef Eddie G, Chef of the Month, Recipes

    Grilled Bananas with Tequila Chocolate Reduction
    Photographer: Chef Eddie G.

    As seen on Season 1, Episode 1: Chef Eddie G. Locavore on Amazon Prime: “Dining with the Dead – Guadalajara”, we’re excited to share our October Chef of the Month‘s Grilled Bananas with Tequila Chocolate Reduction and Reposado Marinated Blackberries recipe. This banana dessert is guaranteed to satisfy your sweet tooth. Find the recipe below!

    Ingredients

    • 1 banana, peeled and cut in half lengthwise
    • 4 oz Reposado Tequila
    • 4 oz dark chocolate
    • 1 cup blackberries
    • 2 Tbs butter

    Directions

    1. Carefully grill the banana and place on the plate.
    2. In a double boiler, add chocolate and 3 oz of tequila and butter, stir to create chocolate sauce.
    3. In a bowl, pour remaining tequila over blackberries for a minute until berries have soaked up the tequila.
    4. Pour the chocolate sauce over grilled banana. Use berries as garnish. ¡Buen provecho!

    Contacts and Channels:

    Website:

    http://chefeddieg.tv/

    Facebook:

    @ChefEddieG/

    @chefeddieglocavoretvshow/

    @locavoremedia/

    Instagram

    @chefeddieg/

    @locavoremedia/

    Chef Eddie G.’s Pan Seared Scallops Recipe

    by on October 23, 2020 in Chef Eddie G, Chef of the Month, Recipes

    Photographer credit: Bill Brady Photography

    Our October 2020 Chef of the Month has shared the ultimate mouthwatering recipe: Pan Seared Scallops with a Barrow’s Ginger Reduction and Micro Green Medley. This scallop recipe is simple to make and the ginger reduction adds a nice explosion of flavor. Add a microgreen salad for a finishing twist!

    Ingredients

    • 12 large scallops
    • Extra virgin olive oil
    • ½ cup Barrow’s Intense Ginger Liqueur
    • 1 clove garlic, minced
    • 1 Tbs. butter
    • 1/2 lb. micro greens

    Directions

    1. In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
    2. Dry the scallops and gently place in hot oil, quickly browning the scallops on both sides. Place to the side of the pan and reserve.
    3. Add ginger liqueur carefully, and add minced garlic.
    4. Let reduce, adding butter until it’s the consistency of syrup.
    5. Place scallops on micro greens and top with the ginger glaze.
    6. Enjoy!

    Contacts and Channels:

    Website:

    http://chefeddieg.tv/

    Facebook:

    @ChefEddieG/

    @chefeddieglocavoretvshow/

    @locavoremedia/

    Instagram

    @chefeddieg/

    @locavoremedia/

    It’s All About The Chef Pants

    by on October 15, 2020 in Chef Uniforms, General Chef Talk

    From modern to baggy, printed to jogger, ChefUniforms.com has the perfect pair of chef pants for men and women to fit your taste. You work long shifts in the kitchen and you deserve a stylish, comfortable pair of chef pants to support you. We offer soft fabrics, functional drawcords, elastic waistbands and plenty of pockets to start. Check out some of our favorite exclusive chef pant styles below!

    Find Your Pant Style

    Printed Pants For Men and Women

    Our assortment of printed pants is sure to please the eye. From stripes to patterns your pair will satisfy your bold chef spirit.

    Men's Premium BBQ Black Chef Utility Pants

    Men’s Premium BBQ Black Chef Utility Pants

    Features tapered legs, an elastic waistband with a drawcord, 2 patch pockets, 2 back pockets, 2 side cargo pockets and 1 cell phone pocket for your ultimate storage!

    Women's Garden Medley Black Chef Pants

    Women’s Garden Medley Black Chef Pants

    For a fresh twist to your everyday chef pant, take a look at this garden medley! The pant features 2 side and 2 back pockets for storage, have tapered legs and is made of 100% premium cotton.

    Joggers For Men and Women

    Shake up your chef wardrobe and try out our jogger pants for a more modern look! We have styles for men and women in different fabrications.

    CHEF PERFORMANCE – Men’s Jogger Chef Pants

    The Performance jogger for men is made out of our most innovative fabric ever! It has a relaxed fit through the hips and thighs, 2 front pockets, 2 back pockets and 3 cargo pockets. Talk about a modern style.

    Industry Line Women's STRETCH Jogger Chef Pants

    Industry Line Women’s STRETCH Jogger Chef Pants

    This jogger for women is from our exclusive Industry Line collection. It’s available in petite and regular sizes. The pant also includes 2 side pockets and 2 cargo pockets.

    Stretch Pants For Men and Women

    If you’re looking for pant comfort that moves with you, then our selection of affordable, stretchy chef pants are made for you! You can find different stretch styles to fit your needs.

    Industry Line Men's STRETCH Jogger Chef Pants

    Industry Line Men’s STRETCH Jogger Chef Pants

    This stretchy pant sits at the natural waist and offers you a baggy fit through the hips and thighs. It has 2 side pockets, 2 back pockets and 2 cargo pockets. You can stay comfortable AND have maximum storage.

    Women's Drawstring STRETCH Chef Pants - Black

    Women’s Drawstring STRETCH Chef Pants – Black

    This relaxed cargo style pant for women has a relaxed fit and boot-cut style. It offers a total of 6 pockets and an elasticized drawstring.

    Executive Pants for Men and Women

    Our executive chef pants are designed with the professional chef in mind. This selection of styles and patterns also offer the comfort and breathability you desire in your chef uniform without sacrificing durability.

    Men’s Slim Executive Houndstooth Grey Chef Pants

    This executive pant sits below the waist, features tapered legs and a slim fit. There are a total of 4 pockets for optimal storage.

    Industry Line Women’s Slim Cut Pull On Executive Chef Pant

    Our new slim pull-on pant features a straight leg and slim fit for a flattering look. It also has an elasticated waist and interior drawstring. The comfortable pant has 2 angled front pocket and 2 back pockets.

    Show us your favorite pair of ChefUniforms.com pants by commenting below or tagging us on Instagram @chefuniforms!

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