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Chef Jessica’s Mexican Chocolate Churro Éclair Recipe

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

Ingredients

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

Directions

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

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

April 2021 Chef of the Month – Jessica Scott

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

1. Where were you born? 

I grew up in San Diego, California.

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

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

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

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

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

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

5. What advice would you offer for aspiring chefs?

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

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

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

7. What does good food mean to you?

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

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

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

9. Favorite ingredient to work with? 

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

10. Favorite City to dine out in? 

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

11. Best Dish you have ever made? 

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

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

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

13. Person you would most like to cook for? 

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

14. What made you decide to become a chef?

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

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Shop Her Look
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Chef Justin’s Honey-Drizzled Fried Chicken Recipe

Liven up your taste buds with our March 2021 Chef of the Month, Chef Justin‘s Honey-Drizzled Fried Chicken recipe! Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Ingredients

  • Chicken breast
  • 1/2 TBS garlic pepper
  • 1/2 TBS cajun seasoning
  • 1/2 TBS ranch dry seasoning mix
  • Buttermilk
  • Flour
  • Honey

Directions

  1. Season each chicken breast with ½ tablespoon of each: garlic pepper, Cajun seasoning, and ranch dry seasoning mix. Note: Also, use the same seasonings in your flour.
  2. Place chicken breasts in a buttermilk and salt mixture.
  3. Then, batter in flour and seasoning mixture. After, fry at 356 degrees for 8 to 10 minutes (until golden brown). Note: Double-Dip if you like it extra crispaayyyyy!
  4. Lightly coat fried chicken with a drizzle of honey.

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Chef Justin’s Mac Attack Recipe

You can’t go wrong with Mac and Cheese – no matter the circumstance, it’s always a good idea. Our March 2021 Chef of the Month, Chef Justin, has shared his famous Mac and Cheese recipe; otherwise known as “Mac Attack”. There’s garlic, there’s pepper, there are 3 different types of cheese…we’re all in. Find the recipe below!

Chef Justin, has shared his famous Mac and Cheese recipe; otherwise known as "Mac Attack". There's garlic, there's pepper, there's 3 different cheeses...we're all in

Ingredients

  • Noodles
  • Whipping cream
  • 1 TBS salt
  • 1 TBS pepper
  • 1 TBS garlic powder
  • 1 TBS ‘Slap Ya Mama’ Cajun seasoning
  • 1/4 cup Cheddar cheese
  • 1/4 cup shredded Gouda cheese
  • 1/4 cup Cheddar Jack cheese

Directions

  1. Bring water to a rolling boil, and pour ½ pound of noodles into a pot of 4 cups of water. Boil for 5-10 minutes. Cook hack: Throw your noodle on the wall when you think it’s done. If it sticks, rock and roll with it; If it falls off, continue to cook. 
  2. Pour ½ cup of heavy whipping cream into the saucepot on medium-high heat until it begins to boil. Caution: The cream may boil out of the pot so keep a close eye on it. 
  3. Season the cream with salt, pepper, garlic powder, and Slap Ya Mama–- 1 tablespoon each. Add in ¼ cup of cheddar cheese and whisk until fully combined. Don’t be afraid to taste test in order to ensure the flavor of the base is to your liking.
  4. Pour the sauce into the noodles, and mix the combination thoroughly. Then add ¼ cup of shredded gouda cheese and mix in.
  5. Cover the top of your Mac Attack with cheddar jack cheese and cheddar cheese. Lastly, place under broil until a crisp cheese crust is achieved (1-3 min.)

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Chef Justin’s Coconut Curry Chicken Thigh Recipe

Our March 2021 Chef of the Month, Chef Justin, is cooking up a juicy recipe – coconut curry chicken thigh. Prepared with coconut milk and mixed with a variety of delectable spices, Chef Justin’s chicken curry is sure to become your next go-to meal. Try it below!

Chef Justin's Chicken Curry Recipe

Ingredients

  • Coconut milk
  • 2 TBS of tomato paste
  • 2 TBS curry powder
  • 1/2 TBS pepper
  • 1/2 TBS salt
  • 1/2 TBS Cajun seasoning
  • Chickpeas
  • Chicken thighs
  • Salt to taste
  • Peppercorn
  • Garlic
  • Thyme

Directions

  1. Add your coconut milk to a saucepan and allow it to simmer on medium heat for 6 minutes, or until it starts to bubble.
  2. Reduce the heat to medium-low, and add 2 tablespoons of tomato paste, 2 tablespoons curry powder, and ½ tablespoon of each of the following: pepper, salt, and Cajun seasoning. Give it some wrist work!
  3. Rinse your chickpeas off in a strainer, and then combine with your curry mixture. Stir until the mixture thickens. Note: Do not forget to turn off the eye! When the chickpeas are added into the sauce, do not turn the eye back on; instead allow the temperature of the curry sauce to engulf the chickpeas. Let it develop into a euphoric dish.
  4. Season Chicken thighs liberally with salt, peppercorn, garlic, and thyme.
  5. Cook on each side for 10 minutes and finish in over at 375 degrees for an additional 12-15 minutes.

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

March 2021 Chef of the Month – Justin Robinson

We’re excited to introduce our talented March 2021 Chef of the Month – Chef Justin Robinson! Chef Justin was born in Mobile, Alabama and now resides in downtown Atlanta Georgia. He currently owns his own business called the Chef JRob Experience in which he’s a private chef, caterer and a content creator! Adding to the list of his successful endeavors, Chef Justin is also a tax preparer AND Epidemiologist for the Department of Public Health. Chef Justin is big on his work ethic and attitude, he strongly urges that being hard-working is one of the best traits you can have as a Chef. He’s been on MasterChef Season 10, Iron Chef Showdown and is a proud cookbook author! Read more about Chef Justin story below & shop his look!

1. Where were you born? 

I was born in Mobile, Alabama.

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

I am a located in the heart of downtown Atlanta, Georgia. I own my own business called the Chef JRob Experience, where I am a private chef, caterer, and content creator! I am also a tax preparer and Epidemiologist for the Department of Public Health.

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

My favorite tool in the kitchen is my thermostat. Getting the perfect cook temperature on my proteins is crucial to the presentation of a perfect medium rare steak or rare double-chop rack of lamb, or the perfect pink when slicing into my duck breast.

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

I believe that using your senses in the kitchen is key to your success in the kitchen. Multitasking all the time, your eyes can’t simultaneously see everything, so my hearing is my sharpest sense. Being able to tell whether a protein is finished cooking by the way it sounds in a pan or hearing the crackles and pops to time the execution of dishes.

5. What advice would you offer for aspiring chefs? 

You don’t have to be the best chef in the kitchen, but you have to be the most hard working chef in kitchen.

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

Plating- People eat with their eyes first and plating can make or break dishes!

7. What does good food mean to you?

Good food brings good conversations and good conversations leads to great friendships. My motto is “changing lives one taste bud at a time”. I want my client’s first bite to be life changing and a lasting memory that sparks conversation and relationships outside of the kitchen.

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

I like comfortable material that doesn’t stain and that has a nice athletic fit!

9. Favorite ingredient to work with? 

Lime: the acidity of a lime is so versatile in array of my dishes that I prepare. A coconut curry chicken, to a cilantro lime rice, or even a sprinkle of lime salt over a steak.

10. Favorite City to dine out in? 

I loved dining out in San Francisco. The culture of the food was so well thought out and I thoroughly enjoyed it!

11. Best Dish you have ever made? 

The best dish I have made to date was my Mediterranean salmon, over a sweet corn puree, cherry tomatoes and fresh buttered popped popcorn with thyme as a garnish. It was such a summery refreshing dish.

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

On my off days I find myself making tacos with leftover ingredients in the fridge!

13. Person you would most like to cook for?

I would love to cook for President Barak Obama or Snoh Aalegra.

14. What made you decide to become a chef?

After graduating graduate school and trying to figure out my next step in life. I just prayed more frequently than usual asking God for direction on a path that would bring both happiness to me and him and I received a whisper that said “I got you” and I knew that perusing my culinary business full time would bring me ultimate happiness!

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Shop His Look
Shop Chef Coats

February 2021 Chef Of The Month – Amy Brace

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!

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

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

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

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

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