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Up and Coming and Top Chefs To Follow on Instagram

Up and Coming and Top Chefs To Follow on Instagram found on blog.chefuniforms.comInstagram is the place to be! It has grown from just being another social media channel out there to one of THE social media channels to be on! According to Instagram’s press page, there are 300 million monthly active users sharing 70 million photos on average per day, and those photos get 2.5 billion likes! Holy Kamolee!!

Cooking is Personal! So as a Chef, new or seasoned, due to the intimate nature and visual sensations Instagram provides and let’s not forget to mention, free exposure to you, your brand and your place of work…this is the perfect medium for you to show off your masterpieces, bring your audiences behind the scenes and portray your journey as a culinary artist.

We researched many chefs, and below is our list to follow. They represent humility and fun, and their presentations of their dishes/pastries/cakes are off the chain! Their stories are real and relatable – we love to see what makes them tick, and they also show tips to help other chefs learn. No wonder they have such huge followings! We also included our past Chefs of the Month who are on Instagram, because they are just pretty cool dudes and dudettes and have a lot to offer….

Ch…Ch…Check them out!

Up and Coming and Top Chefs To Follow on Instagram, Eric Ripert

Creativity Meeting – taken from Eric Ripert’s Instagram page

Up and Coming and Top Chefs To Follow on Instagram_Lorenzo Boni

Family comes First for Lorenzo Boni – taken from his Instagram Page

Chefs with their Own Digs

Eric Ripert – 145k followers

Marcus Cooks – 112k followers

April Bloomfield – 90.3k followers

Camille Becerra – 71.1k followers

Marc Vetri  – 20.3k followers

Jenn Louis – 14.5k followers

Sam Talbot – 14.3k followers

Up and Coming and Top Chefs To Follow on Instagram_Jenn Louis

The new Hat Jenn Louis got taken from her Instagram page

Up and Coming and Top Chefs To Follow on Instagram_Tom Colicchio

Striped Bass Prep taken from Tom Colicchio’s Instagram Page

Up and Coming and Top Chefs To Follow on Instagram_Christina Tosi

Late Night with Seth Myers and Christina Tosi taken from her Instagram Page

 

Corporate Chefs

Lorenzo Boni, Executive Chef at Barilla America – 13.8k followers

 

Pastry Chefs

Jordi Roca – 53.4k followers

Christina Tosi – 35k followers

Charlise Johnson’s Intimate Eats – 6,044 followers

 

Chefs in Entertainment, Chef CookBook Authors

Tom Colicchio – 67.3k followers

Kristen Kish – 63,200 followers

Amanda Frietag – 27.8k followers

George Duran – 698 followers

 

Instagram Tip #1: Want people to find you? Below shows the total number of photos associated with these popular hashtags:

#foodporn – 63,081,411

#chef – 4,689,740

#chefs – 407,324

#cheflife – 1,342,239

#chefslife – 178,295

#chefsofinstagram – 362,153

#chefinthemaking – 37,226

#chefsoninstagram – 33,299

#pastrychef – 329,104

#pastrycheflife – 10,463

Instagram Tip #2: A picture is truly worth a thousand words! While it is easy to just take a picture and publish which works, we would like you to remember presentation is everything… Put some thought into how the dish will be plated and then displayed under the right lighting and Voila! Professional photography at its best! Enjoy the new likes, comments and regrams that will follow and ultimately, your growing fan base.

Instagram Tip #3: Have fun and show your personality! Allow your pics to reflect simplicity, creativity in design, background, showing the unseen and what makes you tick! People follow you because they like you.

Instagram Tip #4: Engage with your fans and other people in your industry. Grow your network. Like your fan’s photos, leave a comment and enjoy being part of your Instagram community.

We are on instagram too! Check us out at https://instagram.com/chefuniforms/

Which chefs do you love to follow on Instagram? Send us their links and let us know why you are a fan!

Up and Coming and Top Chefs To Follow on Instagram found on blog.chefuniforms.com

Chef Dadisi Olutosin

August 2015 Chef of the Month – Dadisi Olutosin

Chefuniforms.com August 2015 Chef of the Month - Chef Dadisi Olutosin

It was a pleasure getting to know Chef Dadisi. He is humble, down to earth and has a great love of life! He is a true entrepreneur at heart and have so much to offer based on his diverse career background. Read on about his culinary life lessons…it is well worth the read!

Chef Dadisi Olutosin, a French trained chef, is a lover of wine, coffee, people and a bit of an iconoclast. He was raised on the foods of West Africa and the American South. Over the years he’s come to incorporate Afro-Caribbean, Afro-Latin and Western European elements into his eclectic cuisine. His food, as he calls it, is gourmet comfort food and soul fusion with an international twist.  Basically he cooks whatever he feels and works to bring people together by tearing down cultural barriers through good wholesome food.  He’s the king of food porn and has been called a gastro sadist by many who follow up in DC and on social media. Food is his passion and soon you will come to experience it for yourself.

Congratulations Chef Dadisi Olutosin on being our Chef of the Month for August!

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

I’m based in Washington, DC and New York City. I spent years working in various restaurants in DC but in October 2014, I branched out on my own and launched the Center Plate Supper Club, which is a private dining pop-up I host twice a month.

Along with that, I also offer personal chef services and do some restaurant consulting. Suffice it to say, I’m one busy chef!

 

2. What is your favorite kitchen tool in creating your masterpieces?

My 10″ chef’s knife and my immersion blender – that thing is like a super powered kitchen tool.

 

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

My sense of smell. I have a highly sensitive nose and like a superhero can differentiate various spices, foods, etc pretty accurately. When I walk into a restaurant, I can tell the different aromas. I rely on it a lot when cooking. People eat with their eyes and if you can’t smell, you can’t grasp everything about the food. As you get older, your taste buds change.

 

 4. What advice would you offer for aspiring chefs?

The best advice I can give an aspiring chef is to stop seeking celebrity. Be careful of being in the spotlight. We live in a time where being a “celebrity chef” is a thing. It’s like a shiny object a magpie would seek out to place in their nest.

I tell aspiring chefs all the time, stay in the kitchen, perfect your craft as a cook, stay humble and continue to learn. Become known for your skills in the kitchen, your knowledge of technique, your ability to work well with and teach others and how to effectively run a kitchen. Regarding social media, present yourself always as a professional. Know who your audience is.

Ultimately every aspiring chef will want to be an executive chef one day. You must have these skills to be successful.

 

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

It you’re cooking Western cuisine, you should know and perfect the French Mother Sauces. You can never go wrong with a great sauce that pulls everything together for a dish you’re creating. For example, if you cook a French cut chicken breast, mashed potato puree and asparagus with a sauce that brings the chicken and potatoes together like a tomato based or cream sauce, it will then create a spectacular dish because it tied in all of these items. These sauces – you should know them by heart.

 

6. What does good food mean to you?

Good food to me is food that’s comforting. Food that ties into your childhood memories of your favorite dishes from your mother, grandmother that brought that smile to your face that’s indescribable.

When I travel from city to city, I always view how good the comfort food is and not by how many high-end award winning restaurants they have. I like to eat in the hole in the wall restaurants where you will find the locals. Good food is that type of food that you enjoy immensely and leaves you satiated with a great experience.

 

Chef Dadisi Olutosin’s Grits Recipe – A Southern American favorite

Chef Dadisi Olutosin Creamy Southern Grits

In some circles they may be referred to as Polenta. But this is a classic grits recipe that will give you the creamiest grits known to man.
Serves 10-12.

Ingredients:

  • Sea Salt
  • Sour Cream
  • Unsalted Butter
  • Purified Water
  • Heavy Whipping Cream
  • Yellow or White Stone Ground Grits

Directions:
Using a 2 quart pot on high heat, pour 1.5 cup of purified water into the pot. While the water is coming to a boil and 2 tablespoons of sour cream, 1 teaspoon of unsalted butter and 1.5 teaspoons of sea salt. One note about salt amounts, season to taste. Just be sure not to make them too salty.

Using a whisk, stir the mixture while at the same time pouring 1 cup of grits in the pot. Continue to whisk/stir until you see it begin to thicken. Then add 1/2 cup of heavy whipping cream and whisk/stir continuously until all of your ingredients are mixed together.

Lower the heat setting to low and cover your pot as the grits completely cook through. Voilà they are done and you have some of the best grits you’ve ever cooked. One final consideration, if you find they are too thick for what you’re going for just add water and stir.

 

7. What trends as a chef do you see emerging in the near future?

The biggest trends I’m seeing is more chefs are moving away from working in large restaurants and moving towards smaller platforms where they can focus on the quality of their food. This tends to manifest itself in the form of them working in restaurants with no more than 40 seats.

Along with that trend, more chefs are moving to serving multi-course meals based on pre-fixed menus. This allows them to be thematic and more creative with their cuisine. The other trend I’m seeing is coming from diners. Many of them are starting to focus on hosting private dinners with their family and friends opposed to eating out.

You find this to be true with the large number of Internet based chef services that have emerged over the past 3 years throughout the country. Especially in large urban areas where there’s a large migratory and millennial population. I think these trends will continue for some time to come.

 

8. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

I’m simple when it comes to chef coats. I simply need comfort, something that breathes and can stretch and move with my activities in the kitchen. I prefer short sleeves and only wear long sleeves when I’m doing a photo op. Ha!

 

9. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?

My go to is a black short sleeved chefs shirt that has mesh sides that breathe. Great fabric and easy to clean to use over and over.

I typically wear standard chef’s pants or jeans depending on the environment I’m cooking in. I also were proper chef shoes. They are a must!

I always wear a hat of some sort and a couple aprons, one covering my pants and then a full one covering my chef’s coat.

 

10. Favorite ingredient to work with?

I have ALOT of favorites but it’s probably garlic. It is a versatile ingredient that should be respected and used properly where it does not over power your dishes but helps complement them.

 

11. Favorite Foodie City?

I have three in North America: New Orleans, Chicago and Montreal.

 

12. Best Cake/Dish you have ever made?

I’m not much for making cakes but I love making a good pie or tart. Sweet Potato Pie is my all-time favorite pie to make. I simply love sweet potatoes because it is a versatile root vegetable. As for my favorite dish, New Orleans Creole Shrimp n’ Grits.

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