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November 2021 Chef of the Month – Pablo Lamon

We’re eager to kick off this month with our talented November 2021 Chef of the Month, Pablo Lamon. Chef Pablo was born in Buenos Aires, Argentina, and began his culinary career at the Mausi Sebess culinary institute. Success is not unknown to this chef – he’s worked at the award-winning Palacio Duhai – Park Hyatt Buenos Aires, onboard Celebrity Cruises’ Celebrity Silhouette, and has even competed on Top Chef! Today, he lives in Miami Beach and is the Executive Chef at the Conrad Hotel Miami. Chef Pablo encompasses passion and dedication. He loves every single thing about cooking and has never looked back. All his accomplishments further prove the notion.

1. Where were you born?
Buenos Aires, Argentina. Most beautiful City in the World!

2. Where do you work and where are you based? 
I am the Executive Chef at the Conrad Hotel Miami, and I live in Miami Beach.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Well, I really like using tweezers, they allow you to be very precise when plating.

4. What is your sharpest sense out of all the 5 senses?
I would say smell.

5. What advice would you offer for aspiring chefs?
Make learning your number one priority, not the money, not the city you want to live in. Find a Chef that you want to work for, and apply to work at his/her Restaurant, no matter where the Restaurant is located or how much they pay you.

6. What is one culinary tip every chef should know and perfect?
How to properly make an omelette. It is embarrassing when I see Chefs that have great experience and don’t know how to do make an omelette.

7. What does good food mean to you?
A good dish, for me, must be nutritious, delicious, meaningful and beautiful. In that order.

8. What features are important to you when selecting your chef outfit?
Well, it has to be fresh, to breathe well and to look good!

9. Favorite ingredient to work with? 
I guess it would have to be some cut of beef that you can braise, like Ossobuco. I love long cooking methods!

10. Favorite city to dine out in?
New Orleans for sure!

11. Best dish you have ever made? 
I am pretty proud of my Beet Hummus, people love it!

12. What do you like to eat most often on your days off? 
Well, I usually try to have a balanced diet, so I try to go for veggies and maybe fish or chicken breast. I also eat a lot of sushi!

13. Person you would most like to cook for? 
Definitely Daniel Humm, I would love his feedback.

14. What are some of the difficulties you’d say that chefs most often encounter?
I guess a big one is living a balanced life, especially at the beginning of your career. There is a lot unnecessary stress, crazy long hours, and bad nutrition. Luckily, now that is changing and there is more consciousness about having a healthy lifestyle in the kitchen.

15. What made you decide to become a chef?
It is weird because even though my Mom is a great cook, I did not have that “growing up cooking with your mother” type of childhood. I did start experimenting at around 15-16 years old, just because I was bored during lunch and I would play with the different ingredients…and then eat them! So that was definitely fun. When the time came to decide what I wanted to do after college, for some reason, there was no doubt in my mind that I wanted to become a Chef. And from the first time that I stepped into my Culinary School, I just loved every single thing about cooking and that love has never left me!

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

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Chef Carline’s Thai-Inspired Chicken Curry & Coconut Milk Recipe

We’re drooling over Chef Carline’s Thai-inspired Chicken Curry & Coconut Milk Recipe. The savory flavors paired with the creaminess of the coconut milk create a memorable dish for meals to come!

Chef Carline's Thai-Inspired Chicken Curry & Coconut Milk Recipe

Ingredients

*Please make substitutions where necessary based on dietary needs or food allergies

  • 1 package chicken for stir fry approximately ~1 lb.
  • ½ cup extra virgin olive oil
  • 1.5 teaspoon Montreal Steak Seasoning
  • 2 teaspoons Yellow Curry Powder
  • 2 teaspoons Red Curry Paste
  • 2 teaspoons Tsang Bangkok Peanut Sauce (optional)
  • ½ cup Vegetable Broth
  • 1 can Coconut Cream (Unsweetened)
  • 1 glass container Roasted Red Pepper (2-3 diced red peppers)
  • 1 bunch Cilantro (or parsley) (1cup chopped)
  • 1 small package Sugar Snap Peas (1cup diced)
  • 1 bunch Mint (diced 1/3 of a cup)
  • 1 jalapeño (6-9 thin slices)
  • Salted Planters Peanuts (optional)
  • 1 package 8.5 oz Seeds of Change Organic Seven Whole Grains (Microwaveable Rice)

Cooking Tools

  • Large Steak Pan with cover
  • Measuring Cup
  • 2-3 small bowls for chopped vegetables

Directions

  1. Turn stove to high heat and in large steak pan add chicken, extra virgin olive oil, Montreal steak seasoning, yellow curry powder, Thai red curry paste, Tsang Bangkok peanut sauce (optional) and vegetable broth.
  2. Cook covered under medium heat (stirring often) until chicken is ready, about 5-10 minutes.
  3. While the chicken is cooking, prepare the vegetables, dicing up the snap peas, roasted red peppers, mint, cilantro or parsley and thin slices (6-9 slices) of jalapeño.
  4. To the cooked chicken, stir in can of coconut cream (reduce the liquid), bring to a simmer, then add in mint, cilantro, or parsley, snap peas, and red peppers.
  5. Prepare microwaveable rice per instructions
  6. When rice is ready, divide into serving bowls equally
  7. Add chicken mixture and then sauce to boarder (outer rim) of rice
  8. Sprinkle with salted peanuts, cilantro or parsley, and jalapeño slices
  9. Enjoy!

September 2021 Chef of the Month – Jahnesta Watson (Chef Shaiheem)

We’re so excited to introduce our talented September 2021 Chef of the Month, Jahnesta Watson (Chef Shaiheem)! Originally from Mississippi, Chef Shaiheem moved around a lot before he permanently settled in Atlanta, Georgia. He owns The Guilty Plate Co. LLC, an Atlanta based catering company that he started back in 2016. Chef Shaiheem has been cooking ever since he was 17 years old! His first full-time job was at a burger spot in the Atlanta airport, and it helped him realize that food fueled his passions. Today, he continues to inspire his customers with the love he has for his craft and truly believes that he was placed on this earth to “Spread Light Through Food”. After all, feeding people is his love language.

1. Where were you born?
 I am originally from Gulfport, Mississippi but I moved back and forth between there and Georgia all my life. I moved to Atlanta, GA permanently in 2008.

2. Where do you work and where are you based? 
I’m a Project manager/Sampling & Projections operations analyst.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My Cleaver is my favorite tool, it’s the sharpest knife in my kitchen and it’s never nicked me!

4. What is your sharpest sense out of all the 5 senses?
Hearing, I am also a singer so working on that has always been important to me. No one is ever going to sneak up on me!

5. What advice would you offer for aspiring chefs?
Never stop creating, I challenge myself to create at least two things a week with ingredients I have never touched. I think it is important to venture out into other styles of cuisine to bring nuanced flavors to your foundational cooking style.

6. What is one culinary tip every chef should know and perfect?
The culinary tip that I think everyone should know and perfect is effectively seasoning and building flavor profiles. Every seasoning that is in your cabinet, does not belong on your food.

7. What does good food mean to you?
Good food to me is food that is cooked with love and food where every single flavor profile is vocal in your dish in the way that it needs to be heard.

8. What features are important to you when selecting your chef outfit? 
Comfortability and style is important. I want to be able to move around easily and to not sweat too much in the kitchen. Even more so, I want to look damn good in it!

9. Favorite ingredient to work with? 
I love acidity so any excuse to use citrus and I am there for it!

10. Favorite city to dine out in?  
Chicago, IL hands down! Chicago is such a culinary melting pot and I love diving into everything I can get my hands on when I’m there. There is no such thing as a diet when I am in The Chi!

11. Best dish you have ever made? 
I honestly try to top myself every time I step in the kitchen, I feel like superiority to the chef I was yesterday is always my goal, so I feel like I’m only as good as my last dish. Now that I’m done pontificating, Hazelnut Coffee braised Oxtails w/ Smoked Manchego gremolata over creamy polenta.

12. What you like to eat most often on your days off? 
OXTAILS & JAPANESE FOOD

13. Person you would most like to cook for? 
I would love to cook for Michelle Obama, I just love that woman!

14. What are some of the difficulties you’d say that chefs most often encounter?
I would say the most difficult thing is staying inspired and keeping yourself separated and special. It is a blessing and a rarity that you can make the money you need to survive cooking full time if that is your dream. The Chef community is infiltrated because everyone claims the word in a community that is already so oversaturated.

15. What made you decide to become a chef?
I have been cooking professionally since I was 17. Cooking truly centers me. When I am in the kitchen creating dishes for others to eat, it nothing brings me more joy.  I truly believe that I have something special in store for anyone who tries my food. I believe I was placed on this Earth to “Spread Light Through Food” and just want everyone to experience the love I have for my craft because Feeding People is My Love Language.

Connect with our September 2021 Chef of the Month
Instagram: @thechefshaiheem
Website: https://theguiltyplate.com/
TikTok: @thechefshaiheem

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Chef Jaycee’s Cinnamon Apple Cast Iron Pancakes Recipe

You can never go wrong with pancakes. Make them Chef Jaycee’s specialty Cinnamon Apple Pancake recipe, and you’re in for an even bigger treat! Our August 2021 Chef of the Month truly knows how to up his breakfast (or dinner, why not?) game!

Cinnamon Apple Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • Vegetable oil to coat the pan

Apple Topping Ingredients

  • 3 Red delicious apples (large diced)
  • 3 Tbsp butter
  • 1/2 cup brown sugar
  • 1 tbsp lemon zest
  • 1tbsp lemon juice
  • 1/2 Tbsp cinnamon

Pancake Directions

  1. Mix all your dry pancake ingredients (flour, sugar, baking powder, baking soda, and salt) in a bowl.
  2. Next mix all your wet pancake ingredients (buttermilk, eggs, butter) in a bowl.
  3. Combine your wet ingredients into your dry ingredients until combined into a smooth mixture.
  4. Place a cast iron pan on medium-low heat. Grease it with oil. Drop a dollop of the batter on the pan. Once bubbles form, flip the pancakes and cook for 1-2 more minutes.

Cinnamon Apple Directions

  1. Add butter to a nonstick pan.
  2. Add diced apples, lemon zest, lemon juice, brown sugar, and cinnamon to the pan.
  3. Cook until the apples are tender and sauces thickens.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

Chef Jaycee’s Lobster Mac and Cheese Recipe

Add a twist to your favorite feel-good dish. Chef Jaycee, our August 2021 Chef of the Month, shared his Lobster Mac and Cheese recipe! The lobster makes for a delicious addition to an already tasty meal. Find his recipe below.

Chef Uniform's Chef of the Month, Chef Jaycee's Lobster Mac & Cheese

Ingredients

  • 4 tablespoons butter, divided use
  • 2 tablespoons flour
  • 2 1/2 cups water
  • 4 cups milk (I use whole milk)
  • 1 pound elbow pasta
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 4 cups shredded Cheddar cheese
  • 1 cup shredded Smoked Gouda cheese
  • 1 1/2 cups chopped, cooked lobster meat plus extra for garnish
  • 2 tablespoons chives thinly sliced

Directions

  1. Preheat the oven 350 degrees.
  2. Boil pasta in water for 10-12 mins and drain.
  3. Melt 2 tablespoons of the butter in a pot over medium heat. Add the flour, then whisk until combined.
  4. Pour in the milk and whisk until smooth and combined.
  5. Stir in salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer
    Turn the heat to low, then stir in the cheeses. Stir until the sauce is smooth.
  6. Fold in the pasta first and next the lobster meat. Transfer the pasta to the baking dish.
  7. Sprinkle with chives and garnish with extra pieces of lobster meat.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

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 Eddie G.’s Grilled Bananas & Tequila Chocolate Recipe

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

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/

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