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Chef Jessica’s Passion Fruit Banana Fruit Tart Recipe

If you’re a lover of tasty berries, sweet bananas and refreshing custard, then our April Chef of the Month, Pastry Chef Jessica’s Scott Passion fruit Banana Fruit Tart Recipe is a must-have! This tasty dessert is the ideal way to end a meal. Find the recipe below!

Passion fruit Banana Custard Ingredients

  • 5 eggs
  • 115 grams passion fruit puree
  • 200 grams granulated sugar
  • 3 each gelatin sheets, bloomed
  • Pinch of salt
  • 1 banana, ripe

Passion fruit Banana Custard Directions

  1. Using a double boiler, whisk together and heat the eggs, puree, sugar, and salt.
  2. Heat on medium heat and whisk every few minutes to make sure the mixture continue to cook evenly. Continue cooking until thick like condensed milk.
  3. Take off heat and place in a blender with the gelatin and banana. Blend until smooth.
  4. Strain, using a chinois, into a clean container and let cool to room temperature with no ice bath.
  5. When cooled, pour into pre-cooked tart shells.
  6. Cover with plastic wrap and refrigerate for at least 2 hours.

Caramel Lace Tuile Ingredients

  • 85 grams Unsalted Butter, melted
  • 200 grams Granulated Sugar
  • 70 grams All Purpose Flour
  • 85 grams Corn Syrup
  • 55 grams Whole Milk
  • 1 tsp. Vanilla Extract
  • Pinch of salt

Assembly

Ingredients

  • Passionfruit Banana Tart
  • Caramel Lace Tuile
  • Berries, fresh
  • Edible Flowers

Directions

  1. Arrange the berries on the tart in random places. Make sure the tart is covered nearly completely.
  2. Break off pieces of the caramel tuile and stick the pieces standing up in random angles.
  3. Decorate with edible flowers, mini meringues, and enjoy!

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Chef Jessica’s “Herbed Goat Cheese” Recipe

It looks like cheese…but it’s a sweet White Chocolate Mascarpone Mousse! Our April Chef of the Month, Pastry Chef Jessica Scott has shared her “Herbed Goat Cheese” recipe from her famous Faux Cheesy Platter. We urge you to get your sweet tooth on!

Ingredients

  • 120 grams Heavy Cream
  • 53 grams Corn Syrup
  • 23 grams Unsalted Butter
  • 390 grams White Chocolate
  • 450 grams Mascarpone Cheese
  • 475 grams Heavy Cream
  • 8 each Gelatin Sheets, bloomed

Directions

  1. In a double boiler, melt the white chocolate and butter together. Whisk to combine and set aside.
  2. In a separate saucepot, heat the 1st measurement of heavy cream and the corn syrup to scalding. Take off heat and add bloomed gelatin. Whisk to combine.
  3. Pour the hot liquid over the white chocolate mixture and let sit for 2-3 minutes. Whisk to combine and set aside to cool down to room temperature.
  4. In a standing mixer, with a whip attachment, whip the 2nd measurement of heavy cream and the mascarpone to stiff peaks.
  5. Once the ganache has cooled, fold in the whipped cream.
  6. Separate the mousse onto 2 pieces of parchment paper and roll tightly like a roulade. The roll should be about 2 inches in diameter.
  7. Refrigerate to set.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Chef Jessica’s Mexican Chocolate Churro Éclair Recipe

Life is just better with chocolate. Our April 2021 Chef of the Month, Pastry Chef Jessica Scott has shared her delicious Mexican Chocolate Churro Éclair recipe! Complete with coffee, dark chocolate, Mexican chocolate and delectable toppings, the standards for desserts have been raised!

Ingredients

  • 80 grams Mexican Chocolate, chopped
  • 335 grams Dark Chocolate (between 51-58%)
  • 110 grams Coffee, freshly brewed
  • 250 grams Whole Milk
  • 165 grams Heavy Cream
  • 5 each Egg Yolks
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cayenne
  • ½ tsp Vanilla Extract
  • 560 grams Heavy Cream
  • 200 grams Granulated Sugar

Directions

  1. Combine the chocolates in a large bowl and set aside.
  2. Heat the coffee, milk, 1st heavy cream, and all spices to scalding.
  3. Temper in the egg yolks to the hot milk mixture and cook on low heat until nappe is achieved.
  4. Pour the hot anglaise over the chocolate and let sit for 2-3 minutes.
  5. Use an immersion blender to combine. Strain, using a chinois, into a clean container. Set aside to cool to room temperature.
  6. In a standing mixer, with a whip attachment, whip the 2nd heavy cream and sugar to stiff peaks.
  7. Fold the whipped cream into the cooled ganache.
  8. Refrigerate for at least 4 hours before using.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

April 2021 Chef of the Month – Jessica Scott

What better way to bring in Spring and the month of April than with our April 2021 Chef of the Month, Jessica Scott?!
Chef Jess grew up in San Diego, California and now resides in Las Vegas where she’s the corporate pastry chef for 50 Eggs Inc, a hospitality group that includes brands such as the Yardbird, CHICA and Spritz brands!
After attending culinary school, the talented pastry chef realized what it meant to become a true chef while working Sushi alongside Chef Koji. Chef Jess is driven and strives to put out the best dishes possible. She believes that one must never stop learning and embraces the fact that knowledge is limitless.
Chef Jess is the winner of Food Network’s Desert game and season 3 Halloween Baking Championship Finalist! She’s also a cheese monger and a lover of passion fruit. We’re so excited to introduce her story, plus stay tuned for some delicious recipes & shop her look!

1. Where were you born? 

I grew up in San Diego, California.

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

I am the Corporate Pastry Chef for 50 Eggs Inc that includes the Yardbird, CHICA, and Spritz brands. I am based in Las Vegas, Nevada.

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

My favorite tool is the kitchen is an offset spatula. It smooths surfaces, releases product from pans, and assists in plating.

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

My sharpest sense would have to be my sense of smell. I can tell that things are baked even before the timer goes off, and it’s a big reason why I can multi-task so much!

5. What advice would you offer for aspiring chefs?

Never stop learning. There are so many details that go into making a food-related business work and the more that you know, the more valuable you are. Research alternate cooking techniques, perfect your computer skills, learn how your equipment works and how to make minor repairs, or even branch out and explore different cultures and where dishes have originated. There are no limits to the amount of knowledge that you can obtain and use for your own benefit.

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

Knife skills. No matter what type of food you prepare, I think that knowing how to handle, cut, and sharpen your knives is something that is taken for granted too often and shows your professionalism and respect for your craft.

7. What does good food mean to you?

Good food to me means balance. I need balance of not only just flavor, but also texture and temperature. Combine all of that and give me something I’ve never had before, then I’ll be talking about your food for years!

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

Luckily in my position I have a lot of freedom when it comes to appearance! I try to stand out while staying professional by always wearing slim-fitting coats and pants, with a colorful or unique colored apron as a statement piece.

9. Favorite ingredient to work with? 

My favorite ingredient to work with is passionfruit. It’s a flavor that can be so powerful, but also melds so well when combined with other fruits.

10. Favorite City to dine out in? 

My favorite city to dine out in would have to be Mexico City. The city is bustling with life, culture, and above all else – food! The type of respect and commitment to food is seen through the quality of product and constant service being offered in even the most casual concepts on the street. You can’t help but feel inspired!

11. Best Dish you have ever made? 

My favorite dish of mine would have to be the “Faux Cheesey” Dessert. It’s a complete cheese plate where nothing is made of cheese and everything is sweet! The prosciutto, salami, blue cheese, olives, and even the strawberries are all made with different pastry recipes to achieve authentic color and texture to mimic a real plate. It can be really interactive to have a full display of dishes that you simply have no idea what to expect next!

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

Most often on my days off, I just LOVE making epic cheese boards! I used to be a cheese monger for some time, and there’s nothing better than visiting a cheese shop and trying out new seasonal offerings, local salami, and some wine to complete!

13. Person you would most like to cook for? 

Cooking for someone wouldn’t be on my list of to-dos, but I would love to cook WITH Duff Goldman. The dude is so nice in person, and I love that his style is always pertaining to the guest, he never cooks out of ego. I really enjoy creating and testing weird ideas out and I think that collaborating with him would be so epic!

14. What made you decide to become a chef?

When I originally went to culinary school, I didn’t really understand the meaning of being a chef. It wasn’t until I was given the chance to work Sushi at a restaurant in San Diego, that gave me that drive. My Chef not only taught me everything he knew about sushi, but he taught me the importance of respecting all ingredients, respect for others in the kitchen, and putting out the best dishes possible. Chef Koji gave me a reason to be my best self and to strive to be the best no matter the level of work it entailed.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Shop Her Look
Shop Chef Coats

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!

Chef Jameel’s Red Wine and Chocolate Milk Braised Short Ribs Recipe

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Summer couldn’t be a more perfect time to try Chef Jameel‘s Red Wine and Chocolate Milk Braised Short Ribs recipe. Packed with savory ingredients and a delectable burst of flavor, these specialty short ribs will be the dish you’ll crave all summer! Find the recipe below.

Ingredients

  • 8 beef short ribs
  • 2 carrots (rough chop)
  • ½ celery stalk
  • 4 garlic cloves
  • 2 onions (rough chop)
  • 2 thyme (fresh sprigs)
  • 2 oregano (fresh sprigs)
  • 4 cups beef stock
  • 1 TBS tomato paste
  • 1 bottle of dry red wine
  • 4 cups chocolate milk

Directions

  1. Heat the oil in a large saute pan over high heat, season the ribs aggressively with salt and pepper and dredge in flour.
  2. Fry the ribs in small batches, add oil as needed. 2-5 mins per batch, place the rest of the ribs in a separate pan.
  3. Cut down your heat in the same pan, add your onions, celery, carrots and garlic.
  4. Cook on low for 1-3 mins.
  5. Deglaze the pan with red wine.
  6. Scrape the bottom of the pan, add beef stock and let it come to a boil.
  7. Add chocolate milk and add the short ribs to the pan.
  8. Wrap tightly and cook in the oven at 275 degrees for 2.5 hours.

Connect with our July 2020 Chef of the Month

Instagram: @chefmeels

YouTube: ChefMeelsCooksTv

Restaurants:  @atriumcafe_

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