Tag Archives: chef jackets

Chef Stew’s Curried Cauliflower, Cumin Rice & Tandoori Tofu Recipe

Get ready to treat yourself (and others) to a fantastic vegetarian-friendly recipe from our November Chef of the Month, Chef Stew.

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It's simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a palatable taste of cumin rice

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It’s simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a new cauliflower recipe, this dish has it all. Find it below!

Ingredients

  • 1 head of cauliflower
  • Olive oil
  • Curry powder
  • 2 cups of Basmati rice
  • 2 Onions
  • 1 Cup Cumin seeds
  • 1 TBS tomato paste
  • Extra-firm tofu
  • Tandoori Spice Blend (Spiceology has a great blend)
  • Salt and pepper to taste
  • 2 garlic cloves
  • 1 bunch of cilantro

Curried Cauliflower Directions

  1. Take one head of cauliflower and cut into florets.
  2. Toss in olive oil and curry powder and roast on 350 for 25 minutes.

Cumin Scented Rice Directions

  1. Make 2 cups of basmati rice. Drain and chill.
  2. Julienne 2 onions.
  3. In a large skillet, heat olive oil, and sauté the onion until translucent.
  4. Add tomato paste, cumin seeds and rice.
  5. Mix well, add salt and pepper to taste.

Tandoori Tofu Directions

  1. Cut extra firm tofu into cubes and gently toss into olive oil and season with Tandoori spice blend.
  2. Sear in skillet on all four sides.

Cilantro Chutney Directions

  1. Add 1/2 of olive oil, 1 teaspoon of salt, 2 garlic cloves, 1 bunch of cilantro and blend well.

Connect with our November Chef of the Month

Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

November 2020 Chef of the Month- Robert Stewart

Chef Stew was born in Baltimore and now resides in Las Vegas. He's  a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation

We’re happy to announce our excellent November Chef of the Month, Chef Robert Stew, also known as Chef Stew! A true chef at heart, Chef Stew was born in Baltimore and now resides in Las Vegas. He’s a father, a gourmet chef/caterer, TV personality, celebrity chef and president of the Transition Kitchen Foundation, a culinary arts program dedicated to teaching life skills through culinary arts in Baltimore. He’s appeared on ‘Guy’s Grocery Games’, ‘Supermarket Stakeout’ and was the winner of Cutthroat Kitchen Season 8. Stay tuned for some great recipes & shop his coat!

1. Where were you born? 

Baltimore, Maryland

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

Las Vegas, Nevada. Stew’s Stix is my restaurant concept that currently is being introduced to the market via catering in SF, LA and Las Vegas. However, I’m also President of Transition Kitchen Foundation a Culinary Arts Training based out of Baltimore, Maryland. I’ve begun to help other chefs get TV shows and it’s been rewarding for me because I get asked for help all the time and now, I have a way to do just that!

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

My favorite Kitchen tool is the whole kitchen… Tt narrow down to one thing is hard. Good pots and pans play a factor. A sharp

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

Sight would be the answer. Being as though people eat with their eyes, I’m constantly using my eyes to make sure my work pleases their eyes.

5. What advice would you offer for aspiring chefs?

Be a sponge, absorb as much as you can, be willing to speak up and say I don’t know how to do certain things, I’ve watched so many Chefs try to prove they are skilled but fail on simple tasks. The best chefs aren’t afraid to get help, pointers and advice.  The worst chefs know how to do everything. Lastly, I always mention staffing agencies this is a great way to pop in and out of operations. This allows to earn while you learn.

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

Effective communication skills… let’s stop throwing the titles out so easily. A Chef must have lots of qualities and experience to back the claim… a real Chef runs the operation and IS a leader – great leaders know how to make the operation run effectively and smoothly.

7. What does good food mean to you?

When I can think about it days after. Or the idea of eating it already, it makes me feel amazing inside. I like to consider good food like a party in my mouth

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

Comfortability is key… I like to look nice, but I like being able to move accordingly.

9. Favorite ingredient to work with? 

Fresh herbs, fresh fish, fresh, fresh and again, fresh… sorry my answers aren’t simplistic. To create a dish, I’m using multiple things. If I need to choose a favorite, it would be steak or crabmeat.

10. Favorite City to dine out in? 

New Orleans.

11. Best Dish you have ever made? 

All of them…but, I would say a Blondie because I made 10k with this dessert.

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

Great question… lately with so many Chefs coming on set to film, I’ve been eating their food. But, if I’m not actually cooking for someone and it’s my day off… Uber Eats isn’t a bad idea. I still enjoy Panda Express, Chipotle, pizza, wings… all the stuff that I could make but too lazy to do.

13. Person you would most like to cook for?

Bobby Flay, Jay Z, Janelle Monáe, or Halsey.

14. What made you decide to become a chef?

I didn’t. A Chef decided to become me. I grew up cooking as a kid as a means of survival, my mother worked nights and she did cook, but my big mouth complaining turned me into a child home cook. I then went to get trained and eventually I took an inventory of my life and realized that the natural qualities I possess and skills I acquired all wrapped into one thing made me a great Chef.

15. How to find Chef Stew?

Please visit Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

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/

Chef Eddie G.’s Pan-Seared Local Tuna Recipe

Photographer Credit: Javier Bonet

Our October 2020 Chef of the Month, Chef Eddie G., is sharing his delicious Pan Seared Local Tuna Recipe with a Sautee Garlic and Chardonnay Broccolini and Honey Soy Reduction. This tuna steak recipe is one of the many examples of Chef Eddie G. incorporating local ingredients to create his fantastic dishes. Find the recipe below!

Ingredients

  • 8 oz. center cut tuna
  • sesame seeds
  • salt & pepper
  • 1 bunch broccolini
  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 5 Tbs unsalted butter
  • 1/2 tsp freshly ground pepper
  • 1/2 cup Chardonnay or other dry white wine
  • 1 cup soy sauce
  • 1 cup honey
  • Freshly mashed potatoes

Directions

Tuna Directions
  1. Season the tuna with salt and pepper.
  2. Crust the tuna with the sesame seeds.
  3. Coat a sauté pan with olive oil and sear the tuna, 30 seconds on each side, and put aside to reserve.
Broccolini Directions
  1. Blanch broccolini. Sauté garlic in butter until fragrant.
  2. Add white wine, salt and pepper to taste.
  3. Add broccolini to pan and coat with sauce
Honey Soy Reduction
  1. In a small pot, combine soy sauce and honey.
  2. Reduce until it’s the consistency of syrup.
Serving
  1. Slice tuna
  2. Serve over mashed potatoes and garnish with honey soy reduction.
  3. Plate with broccolini

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

October 2020 Chef of the Month – Chef Eddie G.

We’re excited to re-introduce the talented Chef Edward Gallagher III A.K.A, Chef Eddie G., as our October 2020 Chef of the Month! An alumnus of Johnson & Wales University of Culinary Arts, Chef Eddie G. is also a celebrity chef, restaurant consultant, TV Personality and the star of his own TV show, Chef Eddie G. Locavore. This Chef is originally from New York and he likes to say that he’s now based in “whatever hotel [he’s] in that night”, and reflects on his love of traveling the world to share his love cooking for people. We’re honored to have him in our ChefUniforms family! Stay tuned for some delicious recipes & shop his look!

1. Where were you born?

Manhattan, New York.

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

I do restaurant consulting, I film a TV show called Chef Eddie G. Locavore, and I’m based in whatever hotel I’m in that night. But seriously, I am fortunate to travel the world and share my love of food and cooking for people.

3. What made you decide to become a chef?

Originally, I had friends who were a lot older than me, like 5 or 6 years older, and they all worked in the restaurant business. They wanted me to work with them, and I got a job in an Italian restaurant in New York when I was 13 years old. I started in the restaurant washing dishes and worked my way up over the next few summers. Over time, the Chef said I should get into the culinary world and I thought, “that’s interesting.”

I went to Johnson & Wales University and graduated from their Culinary Arts Program, and I’ve been in the restaurant business my whole life.

That first job was just a summer job… and here we are 41 summers later.

4. What have been some of your favorite events that you’ve cooked at?

Personally, I love cooking at Super Bowl events. I’ve been doing that 10 or 12 years now, and I just love the activity around the Super Bowl.

I love cooking at food and wine festivals, and I’ve done Las Vegas, Atlantic City, South Beach, Saint Lucia, Jamaica and others.

In addition, I really enjoy doing culinary demos with large crowds — love the atmosphere — and I love the small and boutique events, too.

Super Bowl LIII

5. What television shows/cooking competitions have you appeared on?

Television Shows

Cooking Competitions

  • Maria Bartiromo competition on CNBC
  • Disney Food and Wine Festival
Chef Eddie G. Locavore Episode 4

6. You recently launched a new show called Chef Eddie G. Locavore on Amazon Prime. Tell us about that. What was the idea behind it?

It incorporates traveling, getting to see new places, meeting great people, learning about the culture and the different foods you don’t normally see.

I love that — seeing foods I’ve never experienced before and getting to cook with them.

And then every episode ends with an event, whether it’s a farmer’s dinner for four people or the Super Bowl last year in Atlanta for 250,000 people.

Cover photo for Chef Eddie G. Locavore

7. What has been your favorite experience during shooting?

Bringing my parents to the Tuscany Food and Wine Festival and the Florence Cheese Festival. All of us being together in Italy for the first time, learning about the cuisine, seeing the country… that was a definite highlight. 

8. What have you been doing during the recent pandemic?

As part of the restaurant consulting that I do, I’ve been helping restaurants formulate a game plan, figure out the social distancing aspect of it, the food safety part of it, all of those elements.

On a related note, I’ve been consulting with Gosman’s restaurant in Montauk, NY, for the past five years with the long-range focus on lowering food costs and labor costs and increasing revenue. And we’ve done that, successfully, even in this pandemic.

I’m so thankful for this, and it’s also a hard reality that a lot of my friends are losing their restaurants right now. It’s a very hard time in the restaurant industry.

Cooking for First Responders & National Guard

9. What advice would you offer for aspiring chefs?

Don’t do it! Go become a doctor or dentist or something like that.

Ok, truthfully, I love this industry.

It’s not for everybody. You have to be willing to work when everybody else is off, and be off when everyone is working. You work holidays and weekends.

But if you’re passionate about it, like I have been, there’s no greater industry to be in. To be able to nourish people, to help people —  there’s nothing more rewarding than that.

While the industry can be very thankless externally, internally it’s a very thankful industry.

During the pandemic, I’ve seen a lot more people being very thankful. More so in the beginning, but for the most part people have been grateful for our service.

Paso Robles Sip & Taste Festival

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

I would say my chef knife with the 10-12 inch blade. But I love an emulsion blender.

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

What a great question that is!

I believe it’s the art of pan searing. This is the technique that most people get the most jammed up on. I can always tell the abilities of a Chef or someone with culinary skills by how well they pan sear something, whether it’s tuna, scallops, steak. If you can put a good pan sear on a piece of meat or protein, I can usually tell whether someone knows what they’re doing or not. I think it’s the biggest technique to perfect.

And going in another direction, I’m big with sauces. To me, being able to make a good sauce shows how good a Chef or cook is. For example, I can tell by how well they can create the five Mother Sauces: béchamel, espagnole, hollandaise, tomato, and veloute.

Pan Seared Atlantic Halibut

12. What does good food mean to you?

I’ll answer that by sharing a story. Not too long ago, my team London and Tracey were in Montauk, and we had some other friends join us. We sat around the grill, enjoyed some wine, talked, and took our time grilling lobster and cooking off clams in cream sauce and sharing it all.

To me, good food is the whole package. It’s the atmosphere, it’s the people around the table, it’s the love. It’s all that.

Good food is obviously fresh and local, but when it’s combined with the people you’re surrounded by and sharing it with, that’s what makes good food — and a great meal.

As part of our nonprofit Chefs for Vets, we also do a lot of serving of people less fortunate. It’s all about the people who are gathered around the table and sharing time.

Chef Federica Continanza’s kitchen with Chef Guy Mitchel

13. What sort of features do you look for in your chef outfit?

First of all, I love working with the team at ChefUniforms. They’re so easy to work with and they understand this industry.

Their entire collection of chef apparel — from jackets to pants to aprons — are all top of the line.

They’re great quality, have deep pockets, and the price points are extremely competitive. And they’re great looking.

The biggest thing in our business is safety, and ChefUniforms creates stylish protective gear.

As a Chef, you’re working around hot grease and flames. You don’t want grease soaking through and burning your arms or legs. Their chef coats and pants are safety-first. If grease comes off anywhere and on to these pants, it doesn’t burn you. And same thing with the chef coat. If I get a grease splatter from a pan on the stove, it’s going to hit the jacket and not burn my arm.

Their chef apparel is also comfortable while being stylish. I like the chef’s pants with the stripes. It’s like wearing sweat pants all the time — so nice when you’re spending long hours in a hot restaurant kitchen.

14. Favorite ingredient to work with?

This changes all the time! It changes based on where I am.

I love garlic. I love Sriracha. Those are the two I think of immediately.

In Montauk, horseradish is a good one. Ginger is another ingredient I like cooking with.

I also really enjoy cooking with local flavors. For example, if I’m cooking in the islands, I like a little heat — peppers, poblanos, or habaneros. If I’m in California, I go more citrusy, with lemons, oranges. In Costa Rica, it’s citrus and avocados.

Pinot Noir Braised Short Ribs, Horseradish Puree

15. Favorite city to dine out in?

I can be a homer and say New York, right?

Barcelona is also a great food town. Tuscany was out of this world, and Florence, too.

One of the best restaurants I ever went to was on the island of St. Kitts and Nevis with a view of the volcano. That was probably one of the best.

But I can appreciate a plate from the vendor on the beach selling ceviche and grilled fish out of a shopping cart just as much as a 5-star meal.

16. What is your favorite dish to make?

I get asked that a lot. I love tapas, small plates, picking and tasting different flavors. And I like people picking and tasting the different things I’m cooking.

But generically, I love doing plays on Surf & Turf — some kind of seafood and meat combination.

Maybe that’s because I’ve lived in both areas.

I was doing a cooking demonstration a few years ago at a food and wine festival and someone asked what was my favorite food to cook. I said Surf & Turf — like filet mignon and lobster tail, or a rib eye with some shrimp or scallops. I’ll never forget this young girl watching the demo raised her hand and asked, “Was that because you lived in Colorado and South Carolina?” I’d never thought about it, but maybe that is why.

Cooking in Guadalajara (Locavore Episode 1)

17. What food could you eat every day and never grow tired of?

Sushi!

But another that I could eat often is pizza. I try to keep carbs down in my normal diet and also not eat too many fried foods, but I do love pizza.

And one more — Cheerios and peanut butter. I eat this almost every day!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

ChefUniforms.com Ambassador Chef Eddie G. Stars in New Show, Locavore

Here at ChefUniforms.com, we’re proud to share that our very own Chef Ambassador and previous 2017 Chef of the Month, Chef Eddie G., has recently launched a new series on Amazon Prime titled Locavore.

Celebrity Chef Eddie G. has previously starred on Food Network’s The Great Food Truck Race, has been featured on Disney, NBC and has cooked more than 11 Super Bowl and 5 Rose Bowls.

Each month, Locavore, a show with a farm-to-table focus, features Chef Eddie G. as he travels around the world, from Mexico to Italy, sampling the local food and drink that is unique to each destination. Chef Eddie G. is also seen conversing with the destination’s locals as he embraces diversity and the local flavor that is fundamental to capturing Locavore’s unique aroma. Throughout the series, he can be seen wearing our exclusive Chef Uniforms gear – including our latest Performance collection!

“I love traveling and cooking all over the world, like filming in Tuscany for my Locavore series on Amazon Prime. There are enough unknowns – new kitchens, different heat sources, new ingredients – that the quality and consistency of my chef apparel means everything. The chef jackets and pants I wear from Chef Uniforms are not only top of the line in design and safety, but they’re stylish and comfortable as well.”

Chef Eddie G.

Want his look? Check out our exclusive collections of chef coats and chef pants, Chef Eddie G. can be spotted wearing the following chef favorites:

NEW PERFORMANCE FABRIC - Men's Snap Closure Chef Coat - Poly/Spandex STRETCH

NEW PERFORMANCE FABRIC – Men’s Snap Closure Chef Coat – Poly/Spandex STRETCH

From our latest, exclusive collection with our most innovative fabric, the Performance chef coat is a culinary-must have. It’s made out of a lightweight 92/8 polyester/spandex tech poplin blend.

UA CHEF ™ Men’s -LIGHTWEIGHT- Short Sleeve Coat with -MESH- Side Panels

This modern chef coat features button closures and mesh side panels. It has a chest pocket, thermometer pocket, and is made out of a lightweight easy care 65%polyester/35% combed cotton poplin fabric.

Industry Line Chef Men’s 3/4 Sleeve Double Breasted Coat with Piping & Contrast Details

This tailored chef coat for mean includes a metal button closure, piping, a triple pen pocket and is made out of a 65% polyester/ 35% cotton fabrication.

Men's Double Breasted Long Sleeves Chef Coat - Fabric Covered Buttons and -MESH- Back Panels

Men’s Double Breasted Long Sleeves Chef Coat – Fabric Covered Buttons and -MESH- Back Panels

This premium, traditional chef coat is double breasted, has a reversible closure and fabric covered buttons. It has a mesh back panel and a fabric composition of 65/35 poly/cotton twill.

UA CHEF ™ Men’s Chalkboard Baggy Chef Pants

Our Chalkboard printed chef pants feature a fun pop of color and favorite culinary ingredients! These tapered leg chef pants sit at the waist and have a baggy fit. The pants also include 2 side pockets and 2 back pockets for ultimate storage. It’s made out of a 3/1 100% cotton twill!

Interested in some chef uniforms? Check out chefuniforms.com for quality chef coats, chef pants, chef aprons, chef shoes and more at affordable prices. Look your best, for less.

For more information on Chef Eddie G., check out his social media:

Instagram: @chefeddieg
Twitter: @EddieGChef
Facebook: @ChefEddieG
Website: http://chefeddieg.tv/

Click here to stream Locavore on Amazon Prime Video!

An Interview with Executive Chef Jason Viscount

Recipe Below: Sage Papardelle with Duck Ragout

Presented by: ChefUniforms.com

York native Jason Viscount did not always dream of becoming a chef. He was, however, fortunate enough to have a role model to learn from. As the hostess of many dinner parties, Viscount’s grandmother prepared meals such as Welsh rarebit, made with cheese, beer and mustard sauce.

During his middle school years, Viscount also had a chance to learn from his restaurateur father, and working in two of his father’s restaurants sparked his interest in culinary arts. Viscount and his family lived in the basement of one of the restaurants, and food deliveries coming into the restaurant via Viscount’s bedroom were a regular occurrence.

Viscount’s life had always been influenced by fine cuisine and the food service industry, and by the time he needed to decide upon a career, he didn’t hesitate to attend the Restaurant School of Philadelphia.

It was at the Restaurant School that Viscount fully developed and nurtured his passion for food. After graduation, Viscount returned to central Pennsylvania and became a chef at the Yorktowne Hotel, followed by a stint at Hotel Hershey’s Circular Dining Room and eventually an eight-year run as chef de cuisine at Harrisburg Hilton’s Golden Sheaf.

Now at BRICCO, Viscount enjoys the title of executive chef and all of the responsibility and creative freedom that come with it. Since starting at BRICCO, Viscount has been cooking up numerous accolades for himself and the restaurant. In 2007, Harrisburg Magazine readers named BRICCO “Best New Restaurant” and in March 2008 Viscount was named Chef of the Year by the Hershey Harrisburg Tourism and Convention Bureau.

Viscount’s zeal for fine food is not put on the back burner when he exits the restaurant after work. At the home Viscount shares with his wife, you’ll find him enjoying his extra-large kitchen that fills the space of the regular kitchen, as well as the dining room. Viscount may conjure up plenty of his own recipes there, but the influences of Viscount’s past still remain. Lamb kidney stew on an English muffin and a slice of tomato — Viscount’s grandmother’s breakfast specialty — is still the perfect way for Viscount to start each day.

I sat down with Viscount and asked him to share with me some thoughts on his experiences, what brought to this point in his career and how he directs his kitchen. I also asked him to share a nice recipe of his; you will find it at the bottom of this interview:

Why did you want to become a chef?
When I was a child, I lived with my grandmother. She taught me how to cook, and we cooked dinner parties together. When I was 12, my father bought two restaurants and I worked at both of them.

What education would you recommend for aspiring chefs?
Always work in the best restaurant you can for two or more years, then go to culinary school.

What do you recommend for on the job training?
Do your homework and pick the best place to learn from.

Do you see any changes in food trends?
Experimental Cuisine is becoming a trend; keeping a balance between modern cuisine while maintaining a healthy and sustainable approach to food preparation.

What is your greatest challenge in getting the ingredients you need?
The real challenge is finding the sources for them. Every menu takes me weeks to find the right products.

Has the price of energy affected your industry?
Yes. Food prices, delivery charges and over all costs have gone up.

Do you see any dining trends within the US or abroad; including types of food today?
Local and fresh food, quality made items with thought in to the flavors

Do you see any dining trends surfacing for the future?
While prices keep rising you will see chefs becoming more creative with the ingredients they use. The meat portions will tend to be smaller and the accompaniments will tend to be the focal point of the plate.

How much of the recipes you create is corporate and how much is your own?
My staff and I come up with all of our recipes. Our corporation uses a lot of them in the other hotels they own and manage.

What fabric and style of uniform do you enjoy wearing most?
All of our cooks wear black chef pants and classic white chef jackets. Students wear white beanie hats and cooks wear black beanie hats. Chefs wear toques.

What is your method of developing your Sous chefs?
We always promote within a company when we can. We move people around the company so that can grow and learn more.

Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it?
I hire and promote people that compliment me and have strengths where I need it. Also, the people that work with me must know hospitality and be interested in cooking for the guest and not just themselves.

When preparing your menu do you consider health and try to prepare foods that are healthier?
We offer vegetarian items as well as lighter cuisine on our menu.

Do you notice any resistance to unhealthy dishes?
No I don’t see any resistance however there is a growing trend of people eating healthier foods. If the food tastes good there is no resistance.

Do you enjoy dining out in your free time?
Yes I travel every year to seek out new restaurant and new items.

Do you try to experience the food at your competitors? Do you ever get ideas from competitors?
In our area we try and stay cutting edge, and most of the time they are getting their ideas from Bricco.

Do you think it is important to visit the markets rather than just have standard orders?
I worked in a farmers market for years and I use the local farms whenever I can.

How do you test a new recipe without putting it on the permanent menu?
We always make them and try them first with the staff, and then try them out on the chefs table.

Do you pick the wines or is there a separate beverage manager?
I pick them. We have over 150 wines on our wine list along with 45 wines by the glass, and wine flights. We have a lot of Italian wines as well as several local Pennsylvania wines. We do a lot of wine education at Bricco and all are staff is very knowledgeable about our wine list and are encouraged to give input on the wine list.

What is your advice for planning a menu for a new restaurant?
Cook for what your guest wants…not what you want to cook. Our menu has changed a lot at Bricco over the years. Listen to your guests.

Could you please share a recipe with us???

Sage Papardelle with Duck Ragout

Ingredients: Amount
Duck ragout (recipe follows) 5 oz
Sage Papardelle 12 ea
Buerre Monte 1 oz
Veal Demi glace 1 oz
S&P T.T.
Parsley garnish
Shaved Pecorino cheese garnish

METHOD:
1. For pick up; heat duck ragout up in a sauté pan, add butter, demi, salt and pepper
2. Drop pasta into water and cook, once cooked toss in pan with duck and a little bit of pasta water creating a sauce, serve in a large bowl with parsley and shaved cheese

Duck Ragout
Ingredient Amount
Olive oil as needed

Duck, legs 6ea.
Pancetta 1 cup
White onion, minced Cup
Celery, minced 2oz.
Carrots, minced 2oz.
Pancetta, minced 2oz.

Rosemary sprigs 3ea.
Thyme sprigs 3ea.
Bay leaf 3ea.
Parsley leaves, (Italian) chopped 3Tbsp.
Garlic minced 1Tbsp.
Juniper berries, crushed 12ea.
Black peppercorns, crushed 4ea.
Tomato paste 2Tbsp.
Salt t.t.
Red wine ¼Cup
Chicken stock as needed

Method
1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Dice pancetta and add to duck
3. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 1 hour or more time as needed. Cool and skim fat.
4. Once meat is pulled off bone, strain sauce and reduce till heavy nape, add back to duck and reserve for service

Bricco Sage Pasta Dough

Ingredients: Amount
Flour, OO flour 2.2#
Eggs 8
1 oz olive oil 1 oz
1 oz water 1 oz
Pinch of salt
Sage, minced 3 oz

METHOD:
1. combine all ingredients in Hobart mixer
2. turn on to speed 2 and walk away
3. when mixture becomes a ball pull out of mixture and hand kneed till smooth
4. wrap in plastic and let rest for 30 minutes

NOTE:
If making flavored pastas add fresh or dried herbs to the dough before pulling out of the Hobart and then incorporating by hand for most flavorful results

If you are putting a liquid puree in pasta for color substitute wet ingredients for amount of puree used

Enjoy!
Chef Jason Viscount

Restaurant – BRICCO – A Tuscan-style restaurant featuring unique Mediterranean dishes, California-style stone oven pizza, homemade pasta and an extensive wine list.

Bricco
31 south 3rd street
Harrisburg Pa 17101
For Dining Reservations, Please call: 717-724-0222

This interview was provided exclusively by www.chefuniforms.com.
For a great selection of chef uniforms including discount chef coats, chef pants, non slip shoes, aprons and more please visit http://www.chefuniforms.com.

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