Join us in getting to know more intimately this incredibly versatile Chef by...

4 servings
Before making squid, be sure to boil it in boiling water and peel off the skin. Scalded octopuses do not harden during baking and do not become rubbery. Be sure not to skip this step.
Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren
We’re delighted to introduce our March 2022 Chef of the Month, Chef Adriana Sanchez-Perez! Chef Adriana was born in Venezuela and her family is from Spain. Today, she resides in San Diego, California, where she is the founder of Driana Foods, a company that shares the flavors of Spain through food like paella, tapas, and sauces!
If Chef Adriana looks familiar, that may be because you have seen her on Food Network, FOX 5, and KUSINews! Not only is she a talented chef, but she is also a Flamenca dancer! Her cuisine is inspired by the bold flavors of Spanish cuisine and she bases her success on crafting each dish with love. Her motto? “Cooking, eating and sharing these bonding moments are what we live for”.
1. Where were you born?
Caracas, Venezuela but my family is from Spain.
2. Where do you work and where are you based?
I am the founder of Driana Foods, a company sharing the flavors of Spain through paella, tapas, and sauces, I am based in San Diego, California.
3. What is your favorite kitchen tool in creating your masterpieces/dishes?
They call me the Sauce Queen, so I love an immersion blender to make my sauce magic.
4. What is your sharpest sense out of all the 5 senses?
Smell
5. What advice would you offer for aspiring chefs?
Find your unique culinary voice and add all those flavors from your childhood that were memorable to your growing up. You will find your edge.
6. What is one culinary tip every chef should know and perfect?
Master your sauces, they make a dish sing.
7. What does good food mean to you?
A good dish with good technique, intriguing flavors, and great textures on your palate. A great dish moves your emotions and touches your heart.
8. What features are important to you when selecting your chef outfit?
Style and functionality – it must perform in a hot kitchen.
9. Favorite ingredient to work with?
Saffron. There is a sensuality to this ingredient I just love.
10. Favorite City to dine out in?
Madrid.
11. Best Dish you have ever made?
Octopus with a tamarind sauce reduction and confit potatoes.
12. What do you like to eat most often on your days off?
I love a good heartwarming bean stew like a Fabada Asturiana
13. Person you would most like to cook for?
Yotam Ottolenghi
14. What are some of the difficulties you’d say that chefs most often encounter?
Trying to cook to please others than themselves, if the dish does not move you it won’t move anyone else. You have to be fully in love with what you are making, people will feel that energy of love, which is the most delicious flavor they will taste in your dish.
15. What made you decide to become a chef?
I grew up around food crafters in my family and without realizing it, made a deep impact on me. Later I found it was my way a give my love to others.
Connect with our March 2022 Chef of the Month
Instagram: @chefa_adriana
Website: https://www.drianafoods.com/
Facebook: @drianafoods
Marinated, fresh and delicious. We’re drooling over Chef Covas’ Grilled Swordfish w/ Salsa Verde recipe. Our February 2022 Chef of the Month knows how to stir things up in the kitchen!
Connect with our February 2022 Chef of the Month
Instagram: @chef_covas
TikTok: @chefcovascatering
Facebook: @ChefCovas
YouTube: Chef Covas Catering
We’re excited to welcome our February 2022 Chef of the Month into the mix – meet Chef Lauren Van Liew (Chef Covas). Chef Covas was born in Hackensack New Jersey and now resides in Middletown, New Jersey. She’s a previous Food Network’s Chopped champion AND Supermarket Stakeout champion! Today, Chef Covas is the Executive Chef and owner of Chef Covas Catering. Her catering company prides itself on its wide variety of services – no job is too big or small! Chef Covas has wanted to be a chef ever since she could remember, and we’re so glad that she’s accomplished her dreams! Read more about Chef Covas’ story below and keep an eye out for some of her delicious recipes.
1. Where were you born?
I was born in Hackensack, NJ / raised in Middletown, NJ
2. Where do you work and where are you based?
I am the Executive Chef & owner of Chef Covas Catering
3. What is your favorite kitchen tool in creating your masterpieces/dishes?
There is no other tool more important than my Chef Knife!
4. What is your sharpest sense out of all the 5 senses?
My smell is by far the sharpest sense I have.
5. What advice would you offer for aspiring chefs?
Don’t be scared to challenge yourself, get out of your comfort zone and remember that it’s all trial and error. You could never go wrong with creativity!
6. What is one culinary tip every chef should know and perfect?
Simple knife skills are the basis of any good chef and every chef should know how to clean raw garlic properly as well as dice an onion.
7. What does good food mean to you?
Food is life! Food is love! Food is everything! Food is what brings people together. Good food makes my soul complete.
8. What features are important to you when selecting your chef outfit?
When picking a “chef outfit” the most important thing is to be comfortable and look professional. I do like a tapered jacket look so I can come across feminine as well as well put together.
9. Favorite ingredient to work with?
The base of my cooking starts with good olive oil & coarse sea salt so those two ingredients go a long way in making a dish and bringing out the flavor.
10. Favorite City to dine out in?
NYC – the best city.
11. Best Dish you have ever made?
I have to say my whole roasted Branzino Over Braised Escarole, Crispy Pancetta & White Beans is one of my best dishes. This dish is super flavorful and well-balanced.
12. What do you like to eat most often on your days off?
I am obsessed with seafood and any type of seafood, but there is nothing better than a good raw bar and chilled seafood salad.
13. Person you would most like to cook for?
I find the most enjoyment when I cook for my family, especially my mother & grandmother who I really admire in the kitchen. To be able to cook for her and see her proud of me and enjoy the food I make is the best feeling ever.
14. What are some of the difficulties you’d say that chefs most often encounter?
Job stability right now. We live in a crazy time and keeping the small restaurants open has been hard for young chefs and small businesses. When you get into a kitchen, gaining respect and working your way up the line is never easy, so be modest and honest.
15. What made you decide to become a chef?
Being in the restaurant industry and in the kitchen is all I know; I have wanted to be a chef ever since I could remember. There is something about the kitchen that calms me. My family has taught me that so much can be said through food, and I have always been able to express myself that way.
Connect with our February 2022 Chef of the Month
Instagram: @chef_covas
TikTok: @chefcovascatering
Facebook: @ChefCovas
YouTube: Chef Covas Catering
What do you call a skirt steak’s best friend? We call that chimichurri. Our January 2022 Chef of the Month, Chef Chris Valdes’ Cilantro Chimichurri & Mojo Soy Marinated Churrasco recipe holds the key to our hearts. Say hello to your new and juicy steak recipe!
1. Add all the ingredients to a bowl and combine.
Connect with our January 2022 Chef of the Month
Instagram: @chefchrisvaldes
Website: https://www.chefchrisvaldes.com/
YouTube: Chef Chris Valdes
Facebook: https://www.facebook.com/chefchrisvaldes
Twitter: @chefchrisvaldes
Order His Cookbook: https://www.amazon.com/dp/0578886456
French toast may be your go-to breakfast item, but add banana foster and you’ve got yourself a new go-to breakfast (or dessert) option that we think is the real winner! Celebrity Chef Chris’ Banana Foster French Toast is the sweet perfection that we need to fuel our days. Find the recipe below – we dare you to resist eating more than one slice (it’s impossible).
Connect with our January 2022 Chef of the Month
Instagram: @chefchrisvaldes
Website: https://www.chefchrisvaldes.com/
YouTube: Chef Chris Valdes
Facebook: https://www.facebook.com/chefchrisvaldes
Twitter: @chefchrisvaldes
Order His Cookbook: https://www.amazon.com/dp/0578886456
Creamy, fragrant and delicious – Chef Pablo’s Hisbiscus Crème Caramelle, Lavender Crème Anglaise & Puffed Rice Recipe is a literal dream come true! Add this November Chef of the Month’s recipe to your cooking repertoire.
Crème caramelle 1 ea
Lavender dust 1 tbsp
Lavender crème anglais 2 silver spoons
Hibiscus puffed rice 2 tbsp
Water 300 grs
Cream 620 grs
Salt 0.6 grs
Egg 150 grs
Hibiscus 60
Agar 5.94
Sugar 120 grs
Egg yolk 15 ea.
Milk 1500 grs.
Sugar 225 grs.
Lavender 9 grs.
Hibiscus
Powder sugar
On the spice grinder blend the hibiscus until powder. Add the powder sugar, mix and sift.
Keep on an airtight container.
Jasmine rice
Sweet hibiscus powder
Dehydrate lavender at 110 F for 10 hrs. Blend and dehydrate at 110 F for 5 more hours.
Sift and keep in an airtight container.
Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes
We’re drooling over our November 2021 Chef of the Month‘s Beet-Glazed Short Rib with Carrot puree & Oyster Mushrooms recipe! Whip up Chef Pablo’s delicious dish for a tasty fall meal or bring it to your next holiday potluck, and it may just become the new hit!
Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes