Tag Archives: chefs

Chef Albertho’s Breakfast Potato Recipe

We’re a big believer in all things potatoes and our January 2021 Chef of the Month, Chef Albertho’s Breakfast Potato recipe does not fail to disappoint! Add poached eggs and homemade mayo to give the recipe a little kick.

Ingredients

● 2 Russet potatoes
● 5 organic eggs
● 2 limes
● 1 bottle red wine
● 1 cup of butter
● 2 cups vegetable oil

Potato Directions

  1. Peel the potatoes ( leave them in cold water while working).
  2. Cut potatoes into circles ( use a ring cutter to make different shapes if have one). Cut the potatoes half the length of an egg.
  3. Boil the potatoes on medium heat to not break them and cook until soft.
  4. Poke with a small knife in the middle. Add salt to taste on the water.
  5. Dry potatoes and sear on high heat with up to 2 oz of butter (sear until golden brown).

Poached Egg Directions

  1. Add red wine and squeeze a lime. Put lime juice in a medium pot on medium heat
  2. Bring water to a soft boil, and gently add the 2 eggs ( crack the eggs ahead of time and add to a small container).
  3. Keep wine on a soft boil until eggs are firm but soft in the middle. Add salt and pepper when eggs are done.

Fresh Mayo Directions

  1. Melt 4 oz of butter. Add 3 egg yolks in a blender.
  2. Blend on medium, add melted butter and 2 cups of oil slowly.
  3. Add 1 lime zest and juice to finish & salt to taste.

Chef Albertho’s Crispy Chicken & Tomato Puree

For a delectable and flavorful meal, try our January Chef of the Month, Chef Albertho’s Crispy Chicken & Tomato Puree recipe! This dish is packed with fresh ingredients and is simple to make. Whether you’ll want to share? That’s up to you.

Ingredients

  • 2 chicken thighs drums in
  • 1 bunch of kale
  • 1 small can tomato puree
  • 4 fresh plum tomatoes
  • 1 bunch of thyme
  • 2 garlic cloves
  • 1 cup of butter
  • olive oil
  • 1 cup white wine
  • 1 lime

Directions

Chicken

  1. Season chicken with olive oil and salt ( let rest for 2 minutes).
  2. Sear chicken on a high to medium heat until golden brown and roast in oven at 350°  for 15 minutes (skin side only + add slices of butter and thyme to add flavor ).

Tomato Puree

  1. Cut tomatoes into big dices.
  2. Sauté the fresh tomato with garlic cloves and oil.
  3. When softening, add the tomato puree and blend on high with 2 TBS olive oil+ up to 4 oz of butter.

Sautéed Kale

  1. Sauté the kale on a small sauté pan on medium heat with 2 oz butter
  2. Add half a squeeze of lime juice (add salt to taste).

White Wine Sauce

  1. From the pan that the chicken was cooked in, add wine and reduce on medium heat until 50% reduction.
  2. Add 3 oz of butter and mix until incorporated (add half of the lime).

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

Chef Albertho’s Cake of Heaven Recipe

It’s the new year and we’ve got just the treat for you: Chef Albertho’s Cake of Heaven Recipe! This sweet, creamy cake is made with fluffy pancakes, sweet cream and candied pecans to top it off. No wonder Chef Albertho calls this cake the ‘Cake of Heaven’ – your taste buds would agree!

Chef Albertho's Cake of Heaven Recipe

Serves: 5

Ingredients

Pancake Ingredients
Double for 5 people

  • 2 cups flour.
  • 3 tablespoons sugar.
  • 3 teaspoons baking powder.
  • 1/2 teaspoon baking soda.
  • 1/4 teaspoon salt.
  • 1 3/4 cups milk or as needed.
  • 2 eggs. Beat white separate until fluffy
  • 2 tablespoons melted butter or vegetable oil

Syrup Ingredients

  • 2 cups white sugar
  • 1 cup water
  • 2 cup blueberries
  • 2 jalapenos

Spicy Cream Ingredients

  • 2 cups heavy cream
  • ½ cup white sugar
  • 1 lime
  • 1 jalapeno

Candied Pecans Ingredients

  • 2 cups pecans
  • 1 cup sugar
  • ¼ cup  water

Directions

Pancake Directions

  1. In a large bowl, add banana, egg yolks, melted butter, sugar and salt ( mix well ).
  2. Add milk, and all dry ingredients ( mix well until fully incorporated).
  3. In a separate bowl or a electrical mixer, add the egg whites and beat until smooth and fluffy.
  4. Fold the egg white into the cake mixture.
  5. Cook pancakes on medium heat until golden on each side ( use a 3oz ladle ).

Syrup Directions

  1. Add all ingredients in a small pot and bring to a boil.
  2. Once boiled, it’s done. Cut jalapenos in half.

Spicy Cream Directions

  1. Add sugar and cream in a mixer or a large bowl.
  2. Whip the cream until nice and firm .
  3. Add lime zest and jalapeno zest.

Candied Pecans Directions

  1. Add all ingredients in a small sauté pan
  2. On a medium heat, cook together until sugar is mixed well with the pecans.zest.

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

January 2021 Chef of the Month- Albertho Appolon

We’re starting off the new year with our January 2021 Chef of the Month, Albertho Appolon! Born in Haiti, Chef Albertho is now based in Texas. His scratch-made cuisine is composed of French and Caribbean creations – his dishes often use fresh and in season ingredients to dazzle his customers.
In addition to being an excellent executive chef, he’s a food photographer, traveler and consultant. Chef Albertho is the founder of the Young Chef Generation, a program that aims to help young chefs who are often looked over for opportunities and visibility because of their age. His dream to be a role model for a young generation of chefs has already become a reality. Find the rest of his story below, stay tuned for his upcoming recipes & shop his look!

1. Where were you born? 
I was born in Haiti.

2. Where do you work and where are you based? 
I’m currently an Executive Chef. I’m also traveling and cooking. 

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

4. What is your sharpest sense out of all the 5 senses?
That would be taste.

5. What advice would you offer for aspiring chefs? 
Be Committed to Self-Improvement 
● You must be willing to take constructive criticism, and be aware of your  weaknesses.
● To improve, you must first draw a map.
● Make a list of your strengths and weaknesses.
● Balance continued practice of what you’re already good at, with learning new  things.
● Keep moving. Keep trying new things. Switching to a new restaurant can open your eyes to a new world, new techniques, and new culture. No matter how much I thought I knew, it always surprised me how many different ways there could be to prepare the simplest dishes.

6. What is one culinary tip every chef should know and perfect?
Build Your Brand
● Although most of your time is spent in the kitchen, you must build a visual  brand that invites people to see your own personal creativity.
● Social Media is a crucial component of connecting to your customers
● As a Chef, you are more than just your current job. You are a leader, an  influencer, and an entrepreneur; you must create your own platform to showcase your creations.

7. What does good food mean to you?
Good food means great taste and creativity.

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

9. Favorite ingredient to work with? 
Anything in season.

10. Favorite City to dine out in? 
Los Angeles.

11. Best Dish you have ever made? 
I’ve made a lot of dishes in the past couple years, but if I must choose it will be the  Fluke Crudo that I made. The Fish is cured with salt and sugar, smoked. serve with orange citrus, sliced jalapeño, avocado puree, and crispy Quinoa. 

12. What you like to eat most often on your days off? 
I usually cook anything in my fridge because I enjoy cooking a lot.

13. Person you would most like to cook for?
My girlfriend…she’s a big fan of my delicious dishes.

14. What made you decide to become a chef?
Growing up, I was always in the kitchen with my mom as she prepared food for our family  and friends. Being in the kitchen was a way to connect more deeply with my mom, and I began to find satisfaction in the act of feeding people.
After moving to America, I began  working at a Brazilian restaurant called Beer 360. My moment of inspiration happened when I moved up from dishwasher to food runner. Being a Food Runner was more exciting than being a dishwasher. I was the final person touching the plates before they reached the  customers. It gave me a special feeling to watch someone look at the food when it first  arrived and say thank you to me after taking the first bite. In this position, I was able to see all of their delighted facial expressions, and it made me feel good, even though I wasn’t the one cooking. It was there that I fell in love with the idea of feeding people. I remember spending  most of my time at work standing in the kitchen, because that was the place where the food  runners waited for the food to be finished so that it didn’t get cold on its way to the  customers.
From that point of view, I got to see the whole preparation process: the fire, the  cooking, the baking, the roasting, the sautéing, the frying, the sauce making, the joy the cooks had when they finished a dish, and how happy they were when I told them that the  customers really enjoyed the food. It sparked a desire in me to be the one preparing the food  for people to enjoy. Through this experience, I fell in love with food, and the way that the entire experience, from kitchen to table, could bring people joy.

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

Chef Brazil’s Crab Fritters Recipe

Ever wake up feeling a bit…crabby? Luckily, Chef Brazil’s Crab Fritter Recipe is the crabby solution to a crabby situation (pun intended). Light, delicious and simple to make, you can find his recipe below!

Ingredients

  • 8 oz crab meat
  • 1 cup flour
  • 1 tsp baking powder
  • 2 eggs (slightly beaten)
  • 1 tsp old bay or Cajun seasoning
  • tbsp fresh chopped parsley

Directions

  1. Mix all ingredients together except crab meat.
  2. Fold in crab meat and set in fridge for an hour.
  3. Scoop into 1 to 2 oz size balls.
  4. Set in fridge for 30 minutes.
  5. Fry each crab ball in pre-heated 350 degree oil and add in mixed ingredients.
  6. Drain on towel and serve.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

Chef Brazil’s Honey Glazed Salmon Recipe

A tender piece of salmon with a sweet honey glaze – that’s cooking done right! Chef Brazil’s Honey Glazed Salmon recipe is melt-in-your-mouth good, takes just a few minutes of prep, is easy to make and it’s healthy! Kudos to our August Chef of the Month for sharing this with us.

Ingredients

  • 6 salmon filets (5 to 6 oz portions, skin off)
  • Kosher salt and freshly ground black pepper, as needed
  • 1/4 Cup honey
  • 1/2 Cup olive oil
  • Zest of 1 lime, plus juice from lime
  • 2 Tbsp chopped garlic

Directions

1. Preheat broiler on High.
2. Season each salmon filet with salt and pepper.
3. In a bowl, mix remaining ingredients until incorporated. Spoon or brush each salmon filet with sauce mix. Let marinate for 10 minutes.
4. Place into oven on sheet tray lined with foil or parchment paper and Broil until completely cooked through and caramelized on top of filet. It’ll take about 8-12 Minutes, depending on desired level. Ovens may vary.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

Chef Brazil’s Grilled Lamb Chops With Mint Gremolata Recipe

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A staple, delicious dish, grilled lamb chops are a fantastic way to showcase your culinary talents (while satisfying your taste-buds). Our August Chef of the Month, Brazil Murphy, has shared his delectable Grilled Lamb Chops recipe. Top off this fantastic dish with his Mint Gremolata drizzle. 

(Serves 4)

Ingredients

  • (12) 2 to 3 oz portioned rib lamb chops (the number depends on size of the chops and size of your appetite).
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh Italian parsley
  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil , plus extra for cooking the lamb
  • 1/3 cup lemon juice
  • Salt
  • Freshly ground black pepper

Directions

  1. Make the gremolata by blending the mint, parsley, garlic, 1/2 cup olive oil, and lemon juice in a food processor or blender until the texture of coarse pesto, scraping down the sides as needed.
  2. To cook Lamb Chops: pre heat grill to a medium temperature.
  3. Season Lamb Chops with salt and pepper on both sides. Grill for 4 to 5 minutes per side for a medium rare temperature.
  4. Let Lamb sit off grill for 5 minutes. Serve with a dollop of gremolata on top of each piece.

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

August 2020 Chef of the Month- Brazil Murphy

95386826_882076652217864_1571532304300891763_n (1)We’re excited to welcome the month of August and our August 2020 Chef of the Month, Brazil Murphy! Chef Brazil was born and raised in Washington, D.C., and is now a private chef with his own company, SpyceCo, LLC. His start to becoming a culinary expert started out as an accident – originally wanting to purse fashion design, Chef Brazil changed his major to Culinary Arts and never looked back. He’s an impressive chef who loves to incorporate sauces to his dishes. Stay tuned for some awesome recipes from Chef Brazil and shop his look!

1. Where were you born?

Washington, D.C.

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

I’m a Private Chef in the D.C. area. I work for my own company, SpyceCo, LLC.

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

My new favorite kitchen tool is my Smoke gun. I love infusing smoke flavor in fruits, veggies and meats.

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

My sharpest since is my sight. I can see if something is correct or incorrect with a dish before I taste it.

5. What advice would you offer for aspiring chefs?

Practice, read and educate yourself as much as possible. The food trends change each year.

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

The basic sauces. Once you learn the basics. You can master any sauce.

7. What does good food mean to you?

Good food is food that is locally sourced and cooked using the freshest ingredients. You can taste the difference.

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

Comfort is most important. I have to feel like I can wear it everyday. I also love zippers and hidden pockets.

9. Favorite ingredient to work with?

Mushrooms. They are so versatile – earthy and meaty. It can be used in a plant based dish to give a meat-like texture and can also stand up to every high temperature cooking technique.

10. Favorite City to dine out in?

Washington D.C.

11. Best Dish you have ever made?

Miso glazed Mahi Mahi with Sriracha potatoes.

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

Sushi and Tacos.

13. Person you would most like to cook for?

Chef Jeff Henderson. I always admired his story and I purchased a few of his books.

14. What made you decide to become a chef?

I actually wanted to be a fashion designer. Culinary Arts happened by accident. I changed my major from fashion to culinary arts on the first day of college.

 

Connect with our August 2020 Chef of the Month

Instagram: @spyceco

Website: http://spyceco.com/

 

Chef Anthony’s Ribeye Recipe

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You can never go wrong with a perfect cut of steak. Our June Chef of the Month, Chef Anthony, has shared his impressive 16oz Ribeye w/ Parmesan Kale, Fried Onions, Rum Bordelaise and Garlic Herb Compote Butter. You can find how to make a sizzling ribeye below!

Ribeye & Bordelaise Ingredients

  • 1/2 cup red wine
  • 1/2 cup rum
  • 2 sprigs fresh thyme
  • 2 shallots, finely diced
  • 1 bay leaf
  • 4 tbsp. Demi-glace
  • 16 oz rib eye
  • 2 tbsp. canola oil
  • 1 tbsp. chilled unsalted butter, diced
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper, to taste

Parmesan Kale Ingredients

  • 1 cup heavy cream
  • 2 cups kale
  • 8 oz sliced parmesan
  • Kosher salt & freshly ground pepper to taste

Garlic Herb Compote Butter Ingredients

  • 1 lbs softened butter
  • 12 oz fresh minced garlic
  • 3oz fresh chopped thyme
  • 3oz fresh chopped rosemary
  • 3oz fresh chopped oregano
  • 3oz fresh chopped basil
  • 3oz kosher salt
  • 1oz fresh ground pepper

Fried Onions

  • 1 Sliced red onion
  • 3oz all purpose flour
  • 2 oz corn starch
  • Kosher salt & fresh ground pepper to taste.

Directions

  1. Gather butter ingredients together.
  2. Heat a skillet over medium-high heat and add the canola oil.
  3. Place the steak on the skillet and cook for about 15 minutes.
  4. Reduce the heat, add rosemary, thyme, and Garlic Herb ingredients.
  5. Cook butter until foaming, tilt the skillet towards it.
  6. Add Parmesan Kale and Fried Onions if desired!
  7. Add Bordelaise sauce.

Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith

Websitehttps://chefskitchencatering.com/

June 2020 Chef of the Month – Anthony Smith

83124168_143985300394312_7640340911424039420_nWe’re welcoming the month of June with our fantastic Chef of the Month, Anthony Smith. Originally from Chicago, Chef Anthony now resides in Charlotte, North Carolina, where he works at Chef’s Kitchen– a full-service catering & restaurant company. Chef Anthony first began his career as a dishwasher, and has worked his way up to where he is today. He’s an innovative, creative chef, who has keen love for Rosemary and plating. Learn more about this impressive chef below and shop his look!

 

 

1. Where were you born?
Chicago, Illinois

2. Where do you work and where are you based?
Chefs Kitchen in Charlotte, North Carolina

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
I love plates! Starting with a nice plate sets you up for success.

4. What is your sharpest sense out of all the 5 senses?
Smell, taste and sight are about even.

5. What advice would you offer for aspiring chefs?
Just stay at it! Learn and respect the craft.

6. What is one culinary tip every chef should know and perfect?                                       Knife skills are important.

7. What does good food mean to you?
Everything! But it’s so hard to find it.

8. What features are important to you when selecting your chef outfit?                           The bases are important, and pockets!

9. Favorite ingredient to work with?                                                                                          Rosemary.

10. Favorite City to dine out in?
Chicago and Charlotte

11. Best Dish you have ever made?
That’s a hard one, it’s difficult to just choose one!

12. What you like to eat most often on your days off?
Can’t go wrong with snacks and Redbull.

13. Person you would most like to cook for?
Gordon Ramsey

14. What made you decide to become a chef?
Having kids pushed me into it. I was a dishwasher when I had my first two kids, and I had to step up quick.

 

Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith

Website: https://chefskitchencatering.com/

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