Tag Archives: california chef

Chef Gina’s White Bean & Swiss Chard Soup

A hearty soup goes a long way. Our May 2021 Chef of the Month, Chef Gina, has shared her famous White Bean & Swiss Chard Soup recipe! Whether you’re staying cozy or just trying to spice up your soup game, this dish is the ideal crowd-pleaser.

Ingredients

  • 1-pound sweet raw Italian pork sausage
  • 1-pound spicy raw Italian pork sausage
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 medium carrots, diced
  • 1 medium brown onion, diced
  • 1½ cups celery hearts, diced
  • Coarse salt and ground pepper
  • 4 cloves garlic, minced]
  • 1 bunch rainbow swiss chard, rinsed and chopped
  • 1 can white beans, drained
  • 8 cups chicken stock (homemade or store bought)

Directions

Step 1: In a large soup pot over medium to medium-high heat, sauté pork sausages in 1 tablespoon of olive oil until golden brown, breaking up and rendering fat out. Transfer sausage to a bowl and return pan to stovetop.

Step 2: Over medium heat, add butter, diced carrot, onion, celery, 1 teaspoon of salt and 1 teaspoon of pepper. Sauté until soft, then add garlic and chopped chard. Add browned pork sausage and can of drained beans, stirring gently to combine.

Step 3: Add chicken stock and bring pot to a boil. Simmer for 20 minutes. Let soup sit for at least 30 minutes before serving, garnishing with thyme leaves. As always, soup is better the next day so it’s a great recipe to make ahead of time, too.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

Chef Gina’s Fall-Inspired Spring Rolls

Our May 2021 Chef of the Month, Chef Gina, has shared her delicious fall-inspired spring rolls recipe! This dish is full of savory veggies like carrots, butternut squash and fresh additions like mint and cilantro. Her recipe serves 8 rolls – find it below!

Ingredients

  • 1 pack spring roll wrappers
  • 1 pack edible flowers (sourced here from Gourmet Sweet Botanicals)
  • 2 red or orange bell peppers, julienned
  • 1½ cups carrots, julienned
  • 1½ cups butternut squash, boiled until tender and julienned
  • 1 bunch each of fresh basil, cilantro and mint, stems removed

Roll Directions

Step 1: Bring a large pot of water to a boil. Add rice noodles to cook for 2 to 3 minutes. Drain rice noodles and pour cold water over to cool.

Step 2: In a medium bowl, mix carrots, bell peppers and butternut squash.

Step 3: Fill a large bowl with warm water. Dip 1 wrapper for a few seconds and lay flat on a wooden board. (Two wrappers can be used if they break easily.) On the center of wrapper, place edible flowers first, then continue with a handful of rice noodles, vegetable and squash mix, and herbs.

Step 4: Fold uncovered sides towards the center of wrapper, then roll gently from one end to the other until sealed snugly. Rolls can be kept whole, cut into pieces like sushi, or cut in half diagonally.

Dipping Sauce Ingredients

  • 1 10-ounce bottle of your preferred sweet chili sauce
  • 1 bunch each fresh basil, cilantro and mint, stems removed.

Dipping Sauce Directions

Blend sauce and herbs in a blender until herbs are in small bits. Serve beside spring rolls.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

May 2021 Chef of the Month – Gina Clarke

Our May 2021 Chef of the Month is the talented Chef Gina Clarke! Chef Gina is California-born and raised and now resides in Malibu. She’s the head chef and owner of Malibu Seaside Chef, a high-end private chef service that provides catering, fine dining and more!
Chef Gina first studied at the French Epicurean School in Los Angeles and then apprenticed under renowned Chef Giuliano Bugialli in Florence and Wolfgang Puck in Malibu. Among this chef’s clientele are movie stars, musicians and athletes!
Chef Gina is passionate about traveling and creating delicious masterpieces. She is strong-willed and open for new techniques, ideas and methods of cooking. She believes that you can always learn from someone else when it comes to food. We can’t wait to introduce her and some delicious recipes!

1. Where were you born? 

I was born and raised in San Luis Obispo, California which lies on the Central Coast. Incredible coastline with beautiful beaches, farms, vineyards and farm to table food.

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

I am head chef and owner of Malibu Seaside Chef. I am a high-end private chef that provides services for catering, fine dining, and events. I am based out of Malibu, California, but service all of Southern California and have traveled to other states and countries to work.

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

Anything “Le Creuset” I’ve been using their pans for years and they are tried and proven with all dishes. They are beautiful, nonporous, not-reactive and resistant to scratches. They retain the heat and cook evenly throughout.

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

For me, the sense of “smell” is the sharpest of any. I can almost tell what food will taste like by the smell and if it needs any adjustments. Smell also brings back memories of prior food, restaurants and travel.

5. What advice would you offer for aspiring chefs?

You need to always educate yourself and be open for new techniques, ideas and methods of doing things. You can always learn from someone when It comes to food.

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

Every Chef should be able to improvise in times of need. You may be faced with many obstacles that force you to adapt and overcome in order to succeed. I’ve shown up to cook five course meals and the oven doesn’t work, thus, I’ve had to improvise and cook entire meals on the BBQ.

7. What does good food mean to you?

Good food to me incorporates all sense, I love the way food smells, tastes, the color, the textures and how it makes me feel. There’s no better food than when it brings people together.

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

The features to me that are important in a chef’s outfit are comfort, proper fit, durability and it has to be stylish.

9. Favorite ingredient to work with? 

I love using aged Balsamic, I can use it in marinates, salads dressing, soups, drizzled over fruit and veggies.

10. Favorite City to dine out in? 

Florence, Italy. I attended cooking school in Florence, Italy and was able to sample the flavors throughout the region. It’s a magical city with incredible dining, flavors, wine and old-world restaurants.

11. Best Dish you have ever made? 

It’s hard to pick, but my husband dies over my Osso Buco. Veal shanks braised with vegetables, wine, and broth served over risotto or polenta.

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

I definitely enjoy food and dining out gives me inspiration. My favorite foods to eat on my days off are Indian, Persian, Thai and Sushi. I love big, bold flavor and lots of spices.

13. Person you would most like to cook for? 

I think it would be amazing to cook for the Pope, I’d make him some amazing Italian food and finish it off with dessert and a good espresso.

14. What made you decide to become a chef?

I was an international model from the age of 16 to my early 30’s and was fortunate travel, dine and sample food around the world. This captured my attention to food and I wanted to do something after my modeling days were over that was creative and innovative. Becoming a chef fulfilled that creative side in me and allowed me to continue supporting myself in a way that I felt needed.

Connect with our May 2021 Chef of the Month

Instagram: @malibuseasidechef

Facebook: @malibuseasidechef 

Website: https://www.malibuseasidechef.com/

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Chef Kryssie’s Vegetarian Pancit Carbonara Recipe

pancitcarbonara

Our March Chef of the Month has shared another delicious treat – her Vegetarian Pancit Carbonara recipe. This popular Filipino noodle dish is healthy and full of flavor. You can also enjoy it for lunch or dinner, find the recipe below!

Ingredients

Directions

Fried Enoki Mushroom Directions

  1. Set your fryer to 350F
  2. Cut off ends of mushrooms and separate.
  3. Fry Enoki mushrooms until crispy.
  4. Drain and season with salt and pepper.

Putting it all together

  1. Bring water to a boil. Season with salt
  2. Cook noodles until al dente
  3. Transfer noodles on your serving dish and dispense your siphon over the noodles. Garnish with fried Enoki mushrooms.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Ube Crepe Salad Recipe

udoncrepesalad1

It’s been a difficult time in the Chef community, but we’re excited to share our March 2020 Chef of the Month‘s recipe for you to try at home! Chef Kryssie’s Ube Crepe Salad is the perfect twist to keep your chef mind busy and your stomachs satisfied. Get cookin’ below!

A note from the chef: “You can use any market vegetables available or to your liking. In my case, I used watermelon radish, shredded red and green cabbage, carrots and baby pea shoots”.

Ingredients

Savory Ube Crepe Ingredients

  • 1 Cup all-purpose flour
  • 3 Eggs
  • 1 TSP Ube extract (you can find at any Asian grocery store. Preferred brand is Butterfly)
  • 1 1/2 Cups whole milk, divided use
  • 1/4 Teaspoon sea salt
  • 1/8 Teaspoon ground black pepper
  • 3 Tablespoons unsalted butter, melted, plus whole butter for cooking crepes

Sambal Peanut Crumbs Ingredients

  • 1 Cup chopped dry-roasted, salted peanuts
  • 1/2 Cup all-purpose flour
  • 1/4 Cup butter, melted
  • 3 Tablespoons sambal
  • 2 Tablespoons granulated sugar
  • 1/8 Teaspoon salt

Soy-Peanut Dressing Ingredients

  • 1/3 Cup Creamy Peanut Butter
  • 1/4 Cup hot water
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons rice wine vinegar
  • 1 Lime, juiced
  • 1 Teaspoon minced ginger
  • 1 Teaspoon Garlic
  • 1 Teaspoon Ground Black Pepper

Directions

Savory Ube Crepe Directions

  1. Whisk together the flour, eggs, 1/2 cup milk, ube extract, salt and pepper in a large bowl. Continue whisking until you have a smooth batter.
  2. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
  3. Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
  4. Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water “dances” across the surface.
  5. Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other.
  6. Swirl the pan while pouring, so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
  7. Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds.
  8. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side.
  9. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.

Sambal Peanut Crumbs Directions

  1. Preheat oven to 350F
  2. Stir together all ingredients in a medium bowl.
  3. Lay flat on a baking sheet lined with parchment paper.
  4. Bake in oven for 10-15 minutes or until brown.
  5. Crumble into small pieces.

Soy-Peanut Dressing Directions

  1. Place all ingredients into a blender and whirl until smooth

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Kryssie’s Chicken Adobo Recipe

Chef Kryssie’s delicious Chicken Adobo recipe consists of a savory blend of fresh ingredients and a delectable aroma. Channel our March Chef of the month by following her impressive recipe below!

chickenadobo.PNG

Ingredients

Chicken Ingredients

  • 1 Chicken thigh, boneless, skin/on
  • ¼ Cup white vinegar
  • 2 TBSP soy sauce
  • 1 TBSP chopped garlic
  • 1 TBSP ground black pepper

Adobo Sauce Ingredients

  • 1 Cup white vinegar
  • 1/4 Cup soy sauce
  • 1 Whole garlic bulb, smashed and peeled
  • 2 Teaspoons kosher salt
  • 1 Teaspoon coarsely ground pepper
  • 1 Bay leaf
  • 1 Cup water
  • Cornstarch slurry (2 parts water, 1 part cornstarch)

Coconut Carrot Puree Ingredients

  • 1 Peeled carrot, medium diced
  • 1 Small onion, chopped
  • 3 Cups Coconut milk
  • Salt to taste
  • Fish sauce – to taste

Braised Collard Greens Ingredients

  • 2 Strips bacon, cut into small lardons
  • 1/8 Teaspoon red pepper flakes
  • 2 Cloves garlic, sliced
  • Juice and zest of 1 lemon
  • 1 Large bunch collard greens, stemmed and sliced into 1-inch strips
  • 1/2 Cup chicken stock
  • Salt and freshly ground black pepper

Directions

Chicken Directions

  1. Preheat oven to 350F
  2. Marinade chicken for 1-2 hours
  3. Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
  4. Roast chicken for 10-20 minutes or until cooked through.

Adobo Sauce Directions

  1. Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
  2. Strain sauce
  3. Add cornstarch slurry to desired thickness.

Coconut Carrot Puree Directions

  1. Simmer carrots, onion and coconut milk until tender.
  2. Drain and reserve cooking liquid.
  3. Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
  4. Season with fish sauce and salt to taste.

Braised Collard Greens Directions

  1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
  2. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
  3. Add the collard greens and cook until they begin to wilt.
  4. Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
  5. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes.
  6. Add the lemon juice, and season with salt and pepper.

Final Directions

  1. Place coconut carrot puree on bottom of plate
  2. Lay braised collard greens and place chicken on top.
  3. Pour glaze over and garnish with baby pea shoots.

 

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

March 2020 Chef of the Month-Kryssie Tinsay

Photo Credit: @steven_suarez_media

We’re bringing in the month of March with our creative Chef of the Month, Kryssie Tinsay. Born in the Philippines, Kryssie then moved to Orange County, California at the age of 15. From there, she has worked tirelessly to perfect her craft, and her positive attitude and determination has led her to where she is today. She now works at the Hilton Orange County in Costa Mesa, does popup dinners and has a side business selling delicious Filipino-inspired delicacies such as cookies, breads, cakes and more! Learn more about Chef Kryssie below and shop her look!

 

1. Where were you born?

I was born and raised in Iloilo City, Philippines and moved to Orange County, California at age 15.

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

I currently work at the Hilton Orange County in Costa Mesa, California, and I also do popup dinners and have a side business making cookies, breads, cakes, etc.

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

My favorite kitchen tools are my Chef’s knife and my honing steel. Chef’s knives are so versatile and the steel helps keep its edge.

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

It would definitely be my sense of taste and fortunately, it hasn’t failed me so far. I have made and served some dishes I made without testing them first, and it has been well-received.

5. What advice would you offer for aspiring chefs?

It’s not all glitz and glamour like you see on TV! You HAVE to start from the bottom, put in your work and learn from as many chefs as you can.

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

Knife cuts! Learn your knife cuts. You’d be surprised at how many cooks cannot tell the difference between a small, medium or large dice.

7. What does good food mean to you?

It means a well thought-out, well-seasoned and well-cooked dish. You can tell if a chef has put effort in their dish by the way it’s conceptualized, seasoned, and presented. Good food to me also means it’s well balanced with contrast in texture. It should also delight and make you feel happy as you’re eating.

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

Comfort and breathability! I don’t like to feel constricted,  and I also like a short sleeve jacket when I’m moving around in the kitchen.

9. Favorite ingredient to work with?

I have two ingredients I love to work with and that’s Ube (purple yam) and pork belly! I don’t even need to explain pork belly, but Ube is an Asian ingredient used in desserts. I’m always finding ways to incorporate Ube into my baked goods.

10. Favorite City to dine out in?

New York City. NYC is probably one of the best cities to dine out in. There are just so many options…you can literally eat out every day of the week for the whole year and you would still not be able to eat at every restaurant in the city.

11. Best Dish you have ever made?

I made Lechon Porchetta for a NYE popup dinner I hosted last year, and it was the best Lechon Porchetta I have ever made. I seasoned the pork with salt, pepper, lemongrass, garlic, ginger and kaffir lime leaves, rolled, tied and sous-vide for 24 hours. I then took it out of the bag after it cooled the next day, and roasted it until the skin was crispy. The meat was so flavorful and moist, and it had crispiest skin ever. It was just perfection.

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

Korean BBQ. It’s simple, straight forward and good!

13. Person you would most like to cook for?

Anthony Bourdain. He was such an icon in the Culinary Industry. I’d want to sit down, eat Lechon Porchetta with him and just talk about all the things he’s eaten at all the places he’s visited.

14. What made you decide to become a chef?

I’ve always loved to cook and to eat. For me, cooking is such a hands-on experience and it’s very gratifying to conceptualize a dish from start to finish and have it come out exactly how you have in mind. Cooking is such a never-ending process and that’s why it’ll always be interesting. There’s always something new to learn every day.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

 

CHEF BEN’S YAKISOBA BOWL RECIPE

YAKISOBA

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

PSX_20190619_163811

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

Chef uniforms coats

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 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 and shop his look

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/

 

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