Tag Archives: chefuniforms

Chef Jaycee’s Crab Dip Recipe

The perfect appetizer? We call that Chef Jaycee’s Crab Dip. Our August 2021 Chef of the Month shared his famous crab dip recipe – complete with delicious seasoning and a fiery kick. Get the recipe below!

Ingredients

  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • ½ cup sour cream
  • 2 teaspoons Cajun Seasoning
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1/2 teaspoon ground mustard
  • 1/3 cup Cheddar cheese shredded
  • 1/3 cup Mozzarella cheese
  • 1 Tbsp. fresh parsley

Directions

  1. Preheat the oven 350 degrees.
  2. In a bowl, mix cream cheese, mayonnaise, sour cream, Cajun Seasoning, paprika, hot sauce, and ground mustard until combined well.
  3. Add crabmeat and fold it all in.
  4. Spread the mixture into a cast iron or baking dish.
  5. Sprinkle with Mozzarella and Cheddar cheese.
  6. Bake for 25 minutes or until hot and has bubbly edges. Garnish with parsley and left over crab meat.

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

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 

August 2021 Chef of the Month – James Couch (Chef Jaycee)

We’re happy to introduce our August Chef of the Month, James Couch (Chef Jaycee)! Chef Jaycee is currently a Sous Chef for Compass Group in Tysons, Virginia, and the owner and executive chef of Chef Jaycee LLC, serving the D.C., Maryland and Virginia area. Ever since he was a child, he was interested in cooking and found himself checking out cookbooks in the library instead of standard children’s books! He then went on to culinary school at JNA Institution of Culinary Arts in Philadelphia, PA and after graduation, he pursued a degree in Management at James Madison University. Chef Jaycee is a strong-willed, passionate chef. He has a keen eye for developing creative plates and encourages others to always keep an open mind and never stop learning. He’s cooked for various clients including Ambassadors to the United States and CNN news anchors. As a private Chef, he’s catered private meals to NFL players, CEOs and White House officials! We’re so impressed by Chef Jaycee’s story and can’t wait to share his delicious recipes.

1. Where were you born? 

I was born on the Fort Lewis Army Base in Seattle, Washington. My dad was in the Army and we moved to several places throughout my life.

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

I am a Sous Chef for Compass Group in Tysons, Virginia. I am also the owner and executive chef of Chef Jaycee LLC serving the DC, Maryland, and Virginia (DMV) area.

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

My favorite kitchen tool is a Vitamix because I love making beautiful vibrant sauces and smooth purees, and a Vitamix helps get the job done perfectly.

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

I would say sight is my sharpest sense. I have a keen eye for developing creative plates and can quickly notice if anything is out of place on the plate itself or in pictures. Because of my sharp sense of sight, I’m able to react to things quickly – people are often so surprised at how fast I react to catch something that is falling!

5. What advice would you offer for aspiring chefs?

Work ethic and attitude means everything in the kitchen. Also, I would advise to never think you know everything and don’t have anything to learn. Even if you have your way of doing something, always be open to the point of view of others.

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

Every chef should know mise en place. Mise en place is a French term meaning to have all your ingredients in order. Not having your ingredients in order can easily throw off your entire meal.

7. What does good food mean to you?

Good food means the food tastes just as great as it looks. Good food gives you a feeling of excitement and has you walking away from the table looking forward to the next time you can taste the dish. It can take you back to when you were a kid, or even as deep as feeling it in your soul.

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

To me, the jacket is the most important piece of my chef outfit. The jacket itself has to fit just right – not too baggy, long enough, and has spaces for my thermometer, pens, etc. When I think I look good, I feel good about myself and give off a positive energy.

9. Favorite ingredient to work with? 

I love to work with anything acidic like lemon, limes, vinegar, and wine. Acid can be used in so many different ways to elevate a dish, from tenderizing meats to adding clean, fresh, bold flavors to your sauces.

10. Favorite city to dine out in? 

New Orleans, Louisiana has been my favorite city to dine out in. I love seafood and Creole food and love that they pack all their food with great flavor and seasonings.

11. Best dish you have ever made? 

My best dish is Grilled Porcini Crusted Beef Tenderloin and Butter Poached Lobster Tail with Truffle Potato Puree, Roasted Asparagus, Port Jus, and Microgreens. Surf and turf is one of my favorite dishes to make and this dish specifically always brings out the best reactions from my clients, which is one of the reasons I love to cook.

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

Top Ramen and Sandwiches! After being around food all week, I want the most simple and quick meals.

13. Person you would most like to cook for? 

President Obama and his family. I look up to him because he has showed me that anything is possible with hard work. In my eyes, it would be an honor to cook for him.

14. What are some of the difficulties you’d say that chefs most often encounter?

Chefs need to be strong both physically and mentally in order to deal with the pressure from your job. Difficulties of a chef include staff calling out, food budgets, long hours, and keeping your composure when everything could be going wrong. As a chef, you often have to accept criticism on your food because no chef could ever appease to everyone’s palette.

15. What made you decide to become a chef?

I have always been interested in food. In elementary school, while other kids were checking out Magic School Bus and Goosebumps books, I would check out cookbooks from Julia Child and Emeril Lagasse. I was raised by a single mother, who worked 16 hour shifts at night and sometimes left my brother, sister, and I to cook for ourselves. I would go in the kitchen and try to make recipes with Top Ramen. When I left for culinary school, I found out my grandfather was also Chef, though he passed away before I could meet him. Knowing this solidified that the culinary world was for me.

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

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Chef Gabe’s Butternut Squash Soup

If you’re looking for a creamy and savory addition to your soup repertoire, you’ve come to the right place. Chef Gabe, our July 2021 Chef of the Month, shared his delicious butternut squash soup with spiced crème recipe. We can bet that it’ll become one of your new favorite dishes!

delicious butternut squash soup with spiced crème
Photo cred: @image.diy

Soup Ingredients

  • 1-butternut squash
  • 1/2 stick butter
  • Kosher Salt – to taste
  • Black Pepper – to taste
  • Garlic Powder
  • 1 large onion- diced
  • 1 head of garlic
  • Onion Powder
  • 1 tbsp cinnamon- add more if desired
  • 1/4 cup Apple Cider Vinegar
  • ¼ cup olive oil
  • 2 quarts vegetable stock
  • Ground Ginger- to taste
  • Ground Coriander- to taste
  • ¼ cup Maple syrup

Coconut Cream Ingredients

  • 1 can coconut milk
  • Black Pepper- to taste
  • ¼ cup lime juice
  • 3 tbsp honey
  • Kosher salt- to taste

Directions

  1. Preheat oven to 425 degrees
  2. Cut squash in half vertically and remove seeds using a spoon.
  3. Oil exposed sides of the squash, season with salt and pepper-place face down on foiled pan and place in the oven, should roast until fork tender and the skin blisters-about an hour or so.
  4. Tear a medium size sheet of foil and place garlic in the center, brush with some olive oil and season with salt. Twist foil tightly and roast garlic for 45 minutes to an hour.
  5. Remove squash from the oven and cool, using a spoon, scrape the roasted squash from the skin and place in a bowl. Cut top off of garlic head and press the garlic to extract the roasted garlic.
  6. Place medium size pan over medium high heat, add 2 tbsp butter and oil to the pan once butter starts to brown slightly, add onion and cook until tender, add garlic and cook for 2 minutes, season with salt and pepper.
  7. Add squash and cook for 2-3 minutes, season with ginger, cinnamon, coriander and pepper.
  8. Add vegetable stock ½ quart at a time until fully incorporated, if you want soup slightly thicker, use less of the stock.
  9. Pour contents in blender and blend on medium to high speed. Adjust seasoning and add maple syrup to sweeten. Ladle and serve.
  10. To make crème, simply mix together the listed ingredients and adjust to your liking.

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

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

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Chef Justin’s Honey-Drizzled Fried Chicken Recipe

Liven up your taste buds with our March 2021 Chef of the Month, Chef Justin‘s Honey-Drizzled Fried Chicken recipe! Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Ingredients

  • Chicken breast
  • 1/2 TBS garlic pepper
  • 1/2 TBS cajun seasoning
  • 1/2 TBS ranch dry seasoning mix
  • Buttermilk
  • Flour
  • Honey

Directions

  1. Season each chicken breast with ½ tablespoon of each: garlic pepper, Cajun seasoning, and ranch dry seasoning mix. Note: Also, use the same seasonings in your flour.
  2. Place chicken breasts in a buttermilk and salt mixture.
  3. Then, batter in flour and seasoning mixture. After, fry at 356 degrees for 8 to 10 minutes (until golden brown). Note: Double-Dip if you like it extra crispaayyyyy!
  4. Lightly coat fried chicken with a drizzle of honey.

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

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