Tag Archives: cooks

Does Your Chef Apron Have You Covered?

La crème de la crème, the icing on the cake, your most loyal cover. Your chef apron is a kitchen essential—from safety and hygiene, to decorative purposes, your apron has many uses, and a wide selection of colors, fabrics and designs to choose from.

…So which one do you choose? How do you know what the right choice is? Here at ChefUniforms.com, we know the importance of feeling your best in order to cook your best. Follow the guide below to find the right apron for your culinary journey.

Bistro Apron

Bistro aprons are generally worn by front of house professionals. They do not cover the upper body, are longer in length in order to properly cover pants and often include pockets. Our bistro aprons are designed to keep the dirt off of you while still providing comfort and style.

Industry Line Unisex Bistro Apron with Grommets

The Industry Line Unisex Bistro Apron with Grommets features a towel bar and a 10″x 10 1/2″ pocket. It has an adjustable 100% cotton webbing cord straps for a comfortable fit and is made out of 100% cotton twill.

Waist Apron

Waist aprons do not provide full coverage. They are designed for the front of house professional’s ease and comfort and the short length allows them to move freely. These aprons will also include pockets for storage.

Industry Line Unisex Waist Premium Denim Apron with Contrast Pockets and Faux Leather Straps

The Industry Line Unisex Waist Denim Apron measures 15″ L x 25″ wide, includes metal grommets, and adjustable faux leather straps. It features 4 pockets and is made of of 9.25 oz denim twill, oil wax coated 100% cotton.

Bib Apron

Bib aprons are your traditional chef apron. You are able to either tie it around the back of the waist or bring it to the front. Usually, the bib apron will come with a standard or adjustable neck strap. They cover the full body and are better suited for professionals working inside the kitchen.

On The Line Unisex Value Chef Bib Apron

The On The Line Unisex Value Chef Bib Apron is soft, durable and fade resistant. It’s made out of easy care 65/35 poly/cotton twill fabric and measures 34″ long x 27″ wide.

At ChefUniforms.com we offer a variety of apron styles, fabrics, colors and prints. We know that variety is important to our customers, and whether you are front of house or back of house, we’ve got you covered.

ChefUniforms.com has many different styles and colors of restaurant aprons to choose from. You can also select from our selection of print chef aprons including houndstooth, chalk stripe, and much more.

CHEF ABYSSINIA’S LOBSTER TOSTADA RECIPE

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When in doubt, go for the Tostada! Chef Abyssinia, our talented September Chef of the Month has shared with us her Lobster Tostada Recipe. Tangy, sweet & fresh, this dish is ideal for any occasion. Get it below!

Poached Lobster w/ chipotle aioli & mango salsa served on a crispy tostada shell w/ guacamole

Yield: 4 servings
Total Time: 20 minutes

Ingredients

Poached Lobster

  • 4 Small lobster tails
  • Salt & Pepper
  • 1 Bay Leaf

Guacamole 

  • 2 Small ripe avocados
  • 1 Plum tomato, small diced
  • ½ Bunch cilantro, chopped
  • ½ Jalapeño, seeded & minced
  • ½ Small red onion, small diced
  • 1 Lime for juice

Mango Salsa 

  • 1 Ripe mango, peeled & small diced
  • 1 Red bell pepper, small diced
  • ½ Small red onion, small diced
  • ½ Lemon for juice
  • 1 Pinch salt & pepper
  • ¼ Bunch cilantro, chopped
  • ½ Jalapeño, seeded & minced

Chipotle Aioli 

  • ¼ c mayonnaise
  • 1 tbsp chipotle in adobo, diced
  • ½ Lemon for juice
  • 1 Pinch salt & pepper

Tostada Shell

  • 1 Bag of tortilla tostada shells-store brand tortilla chip cups
  • OR 4 corn tortillas to deep-fry
  • 2 tbsp Honey

Directions

Poached Lobster

  1. Bring a medium pot of water to a boil, add bay leave, salt & pepper to flavor water.
  2. Poach lobster tail 3-5 min until cooked, when done place in ice bath or cold water to cool.
  3. Remove lobster tail from shell & small dice, set aside in cooler.
  4.  In a small bowl, mix chipotle, mayo, lemon juice, salt & pepper to taste.
  5. Add diced lobster tail to the chipotle aioli mixture & place back into cooler.

Mango Salsa 

  1. In a small bowl mix diced mango, diced red onion, diced red pepper, chopped cilantro, honey, lemon juice & salt & pepper to taste, set aside.

Guacamole 

  1. In a small bowl mash avocado using clean hands or fork, add in chopped cilantro, diced tomato, minced jalapeño, juice of 1 lime, salt & pepper to taste.

Tostada

  1. Store brand tortilla shells, open bag & relax.
  2. To make your own tostada, heat a medium size frying pan w/ about 1 cup of oil. When oil is hot place corn tortilla in oil, frying one tortilla at a time for about 30 sec – 1 min. When tortilla is crispy, place on a tray with paper towel & sprinkle with salt.

Assembly

  1.  To assemble add 1 scoop of guacamole to the tortilla chip, top with lobster mixture & then garnish with mango salsa. Enjoy!

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/

Chef Abyssinia’s Red Wine Poached Pear Recipe

PEAR

Treat yourself to a delicious & fruity dessert with Chef Abyssinia‘s Red Wine Poached Pear Recipe! This dish can be served either hot or cold & is guaranteed to satisfy your taste buds! Get the recipe below.

Spiced red wine poached pear w/ spiced reduction & vanilla bean ice-cream

Yield: 4 servings
Prep: 10 min
Cook: 1hr 30min
Rest: 2 hrs

Ingredients

  • ½ bottle dry red wine
  • 2 cups water
  • 1 ½ cups sugar
  • 3 tbsp additional sugar
  • 2 cloves
  • 1 cinnamon stick
  • 1 orange zested + orange juice
  • 1 tbsp vanilla
  • 4 pears, peeled, keep the stem on
  • Fresh Mint leaves for garnish

Directions

  1. Combine all ingredients to a medium pot & let simmer on med-low heat for 1 hour.
  2. Continue to turn your pears every 15 minutes to ensure your pears are poaching evenly.
  3. Turn off heat after 1 hour, keep covered and allow pears to sit for 30 minutes until warm.
  4. When pears have cooled down, place them in the fridge & allow them to chill in poaching liquid for 2 hours or more. It is not necessary, but you may let them sit overnight.
  5. Before you serve your pears, remove 1 ½ cups of poaching liquid from your pears & add it to a small sauce pan, add ½ cup of sugar & cook on med-low heat for 5-7 minutes, allow poaching liquid to reduce down into a syrup, this is your reduction.
  6. To serve, scoop vanilla ice-cream into a bowl, top with a poached pear, drizzle with spiced reduction & garnish with mint.
  7. Enjoy!

Note:

Serve poached pears as you’d prefer; warm or cold. I prefer them warm over the cold vanilla ice-cream. To re-heat pears, place the pot back on the stove on medium heat for about 10 minutes.

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/

September 2019 Chef of the Month- Abyssinia Campbell

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We’re happy to introduce our September 2019 Chef of the Month- Abyssinia Campbell! Chef Abyssinia was born in New York, grew up in Florida and now works and resides in New York. She is the proud owner of Chef Abyssinia LLC , a Personal Chef & Catering company that provides services to New York, New Jersey, Hamptons and parts of Connecticut! As a child, Chef Abyssinia has always enjoyed cooking and she now views it as her own form of art. Read her story below and shop her look!

 

1. Where were you born?
I was born in New Rochelle and partly raised in Mount Vernon, New York until I moved to Florida where I attended middle school, high school & college.

2. Where do you work and where are you based?
I am the owner of Chef Abyssinia LLC a Personal Chef & Catering company business based in New York. My team & I provide services to New York, New Jersey, Hamptons & parts of Connecticut. We also travel, most frequently to Florida. The services that we offer are catered events of all sizes, private dining experiences, meal prep & cooking classes!

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite kitchen tool has got to be my taste buds, without them I wouldn’t be able to create these amazingly tasty dishes. Following my taste buds, I would say my hands, they do all the work.

4. What is your sharpest sense out of all the 5 senses?
I would say that my sharpest sense out of all five senses would be my taste, I can taste a dish and name most of the ingredients that it consists of.

5. What advice would you offer for aspiring chefs?
My advice to aspiring chefs is to remain humble and don’t stop learning. Don’t be afraid to ask questions and don’t give up because anything is possible.

6. What is one culinary tip every chef should know and perfect?
This is a tough question. One thing every chef should perfect is presentation- you want your dishes to look just as good as they taste.

7. What does good food mean to you?
Good food to me consists of quality ingredients & great flavor. It doesn’t matter how much it costs really, you can overpay for a crappy meal & underpay for a crappy meal, but when it’s good it’s good and that shows that value of the dish, not the $ signs in front of it.

8. What features are important to you when selecting your chef outfit?
When selecting a chef outfit, I like to look sleek, professional & most importantly feel comfortable. Safety is also another factor, something that will protect me from a burn but will not make me burn up in a hot kitchen.

9. Favorite ingredient to work with?
My favorite ingredient to work with are vegetables. You can do so much with them. From vegetables to herbs to fruit, all things that come from the earth. They add flavor, texture, color, aromatics, health benefits, you name it! That’s why you will always find them in my pantry. I had a client recently who hired me for a dinner party. One of the guests was an older gentleman. The first course was a full-on vegetable course. Everyone enjoyed it, the wife of the older gentleman came to me and said “Wow, that was good. My husband hates cauliflower, but he loved it!” One thing for sure, that’s an amazing feeling, but that goes to show how you can manipulate & master the fruit of the earth. I’m strongly considering becoming a vegan chef.

10. Favorite City to dine out in?
My favorite city to dine out in would have to be Manhattan, New York because there is a large diverse culture in the city. You can find a wide range of cuisines here in New York, no matter your budget, you will find a gem in the city if you look for it.

11. Best Dish you have ever made?
This is really hard to say because I am always making new dishes and I don’t always write them down, sometimes I just go with the flow of things and work with whatever ingredients I have on hand. As I am writing this, I am thinking of about 3 different dishes I made several months a part that I thought were extremely good. I’m going to go with one of the more recent dishes, Mediterranean roasted chicken with tri-color lentils & spiced butternut squash.

12. What you like to eat most often on your days off?
On my days off sometimes, I don’t even like to cook for myself, after being in the kitchen all week I don’t cook lavish meals for myself that often. I eat loads of fruits & vegetables. My favorite food is Caribbean food, I love Ackee & salt fish with sweet plantains & fried dumplings. I also love corn meal porridge for breakfast which is also Caribbean. I have a huge sweet tooth that I didn’t have growing up, now I crave pastries & fresh baked cookies all the time lol, it’s hard but I try to stay away from too many sweets.

14. What made you decide to become a chef?
I have been cooking since I was very young, I always liked it. I liked the idea of creating things in the kitchen. One of my favorite subjects in elementary school was art. I really enjoy being able to create & I feel like when I am cooking, that is when my creativity comes out. The plate is my canvas and with the ingredients I like to paint stories. In middle school & high school I was in a Culinary Arts program and that really paved the way for me and helped me to realize that I had a true passion in food & cooking. From there I went to Johnson & wales to study culinary arts & food service management, the rest is history!

Connect with our September Chef of the Month

Instagram: @chefabyssinia

Website: http://www.chefabyssinia.com/ 

Chef Stephanie’s Korean BBQ Braised Short Ribs

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Summer is the perfect time for BBQ and the perfect time to enjoy Chef Stephanie‘s Braised Short Ribs! This dish is the sizzling recipe that all BBQ lovers will rave about. Get your recipe below and kick your summer up a notch!

Ingredients (Serves 4) 

  • 8 each – Short Ribs
  • 1 Tablespoon – Garlic powder (Spiceology)
  • 1 Teaspoon – Ground Pepper (Spiceology)
  • ½  Cup – Korean BBQ rub from Spiceology
  • 1 Can Dos Equis beer  (or any favorite beer will do)
  • ¼ Cup – BBQ sauce
  • Fresh Parsley

Directions

 

1. Mix together the garlic powder, ground pepper and Korean BBQ rub. Lightly oil the short ribs in a bowl and coat them with the seasoning mixture.

2. Heat up a Dutch oven with a tablespoon of oil on medium heat.

3. Sear all sides of the short ribs, once they are all browned, pour in the can of beer and your BBQ sauce, turn heat down to low,  place lid on the Dutch oven and let it cook on low for 4 hours.

4. (Optional) Before serving make some Mashed Potatoes.

5. For serving: Place mashed potatoes at the bottom of the bowl, place two short ribs on to and pour a small amount of the braising sauce over the top of the ribs.
Optional: chopped fresh parsley.

Connect with our June Chef of the Month: 

Instagram: @ferociously_fresh

Chef Stephanie’s Cod Zucchini Salad in a Sweet Lemon Sauce

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Chef Stephanie‘s Cod Zucchini Salad in a Sweet Lemon Sauce is a light and healthy dish that is easy-to-make, delicious and perfect for summer! Additionally, Chef Stephanie provides great tips on plating that are sure to impress. Get the yummy recipe below!

Ingredients (Serves 4) 

  • 4 Cod filets
  • Salt
  • Pepper
  • 2 Large Zucchinis (one green/one yellow)
  • 1 pint – black berries
  • 4 Meyer lemons
  • 1/4 cup honey
  • 1/4 teaspoon salt

Directions

1. Peel the skin off the Meyer lemons with a vegetable peeler. Scrape away any white pith from the peels with a paring knife. Juice the lemons and strain.

2. Place the Meyer lemon peels, honey and 1 cup of water in a sauce pot.  Bring to boil and reduce heat to simmer until peels are tender, (about 30 mins).

3. Transfer the mixture from the pot to a blender. Add lemon juice and salt, purée it until it is smooth. Keep warm for serving.

4. Season the fish on both sides with salt, pepper and lemon zest.

5. Heat a skillet on high heat until just smoking. Add a tablespoon of olive oil on the pan. Add the fish fillet- presentation side down first, and cook until golden brown, about 2 to 3 minutes on each side. When done, remove the fish from the pan and blot on a paper towel.

6. Shave ribbons off zucchini with a mandolin . Dress with olive oil, salt-pepper and lemon juice. Roll the zucchini strips into small cylindrical shapes.

7. For plating:  Lemon sauce at the bottom, place fish in the middle, arrange zucchini rolls along the sides of the fish, and add blackberries.

Connect with our June Chef of the Month: 

Instagram: @ferociously_fresh

Chef Stephanie’s Strawberry Cheesecake Recipe

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Cheesecake is undoubtedly one of the yummiest desserts out there, but picture this: a strawberry cheesecake with an Oreo crust! Chef Stephanie‘s Strawberry Cheesecake recipe is guaranteed to satisfy. Get the recipe below!

Ingredients (Serves 16) 

  • 2 cups – Oreo cookies with cream center removed; finely ground (2 sleeves)
  • 1/4 cup – butter, melted
  • 2 tablespoons – sugar
  • 4 each 8-oz.-  packages cream cheese, room temperature
  • 1 2/3 cups – sugar
  • 3 tablespoons-  all-purpose flour
  • 1/4 teaspoon – salt
  • 4 large eggs
  • 2 egg yolks
  • 1 1/2 teaspoons – pure vanilla extract
  • 1/4 cup – sour cream
  • 1 cup frozen strawberries, thawed
  • 3 tablespoon- water
  • 2 tablespoons- sugar
  • 1 teaspoon-  cornstarch
  • Red food coloring, (optional)
  • 1 pint fresh small strawberries, washed and hulled

Directions

1. Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.

2. Mix together the crust ingredients and press into 9” spring form pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the spring form pan on top of crust.

4. Place the spring from pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. (If your cheesecake pan is not leak proof, cover bottom securely with foil before adding water).

5. Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.

6. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight. (Overnight is the best).

7. Purée frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.

8. In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.

To serve: Top each piece of cheesecake with broken Oreo cookies and drizzle strawberry sauce over the top!

Connect with our June Chef of the Month: 

Instagram: @chef_stephanie_

June 2019 Chef of the Month- Stephanie Hamilton

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We are so ready for the month of June (can someone say summer?) and with it, we are happy to introduce our June Chef of the Month- Stephanie Hamilton! Chef Stephanie is a creative chef in the Pacific Northwest. When she’s not running her own catering company, she is putting on events and constantly looking for different ways to create delicious new recipes. Read below to learn more about Chef Stephanie’s story and shop her look!

 

1. Where were you born?

The Great Pacific Northwest is my home. I was born and raised in Tacoma, Washington. The Pacific Northwest has so much to offer-fresh seafood with local farmers all just right in my backyard and really an amazing place to live.

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

I am super active in many aspects of the culinary industry, I also have my own catering company ” The Creative Menu”. I pretty much will take on any event that comes my way, since it’s just me. At times, I get those large events that will challenge me, but at the end of the day it is so rewarding. I also love to put on “Pop Up” events, taking smaller groups of guests and creating a fine dining experience in the comfort of a home or small venue. It’s such a fun and creative way to challenge myself by taking a menu and being able to transport the guest somewhere new and exciting with the story you have behind each dish as you go through the night.

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

It’s really hard to pick a favorite kitchen tool, of course I love my Chef’s Knife. Thinking of something even more simple is the actual dish you plate on. The color, shape of the plate or board can change the whole dynamic of a dish. I want a dish that would be brought to life and contribute to the story.

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

My sharpest sense would be my sight, I am able to visualize and create a dish and keep great attention to detail, while not over complicating a dish, keeping it simple and letting ingredients shine. To me food should be vibrant, balanced and just simply put, make you happy.

5. What advice would you offer for aspiring chefs?

Have a mentor that you respect and look up to and learn as much as you can from that Chef. Being able to work side-by-side with a Chef and having a hands-on experience is the best way to learn. Never stop learning and always challenge yourself and finally, do not be afraid to fail, that is the only way to truly learn and grow to be better.

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

What was taught to me was to never waste anything! Learn your ingredients and know how to utilize every component.

7. What does good food mean to you?

Good food to me is simplicity and elegance, not over complicating a dish where flavors get lost.

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

When selecting an outfit, I look for material that is comfortable, washes well and holds its color. I like being able to customize my coat.

9. Favorite ingredient to work with?

Favorite ingredients would have to be “Beef & Spices from Spiceology” (tenderloin, trip-tip, brisket, short ribs, etc.) Cooking up a beautiful filet seasoned perfectly with the balanced flavors of Spiceology will hands raise your dish to that next level.

10. Favorite City to dine out in?

Seattle, Washington is such a great city to dine in. Big variety of cultures with some of the best little mom and pop places to eat. The best part is being down by the waterfront and taking a stroll through Pike Place Market.

11. Best Dish you have ever made?

One that is my favorite to make and turns out perfect every time is the Tri – tip coated in a dry rub from Spiceology. It’s cooked on the smoker at 225 degrees for about 90 mins then kick the grill up to high and reverse sear. Top it off with a fresh Chimichurri sauce and serve it up with your favorite side.

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

I love to eat Tacos! Steak, Shrimp, Brisket.  If you’re making it, I’m eating it. Plus, put a fresh bowl of salsa and chips down, and I’m one happy camper.

13. Person you would most like to cook for? 

I would be honored to cook for Chef Thomas Keller.  He is so talented and the chance to cook for and listen to his feedback would be incredible. Being able to learn about his experiences in the kitchen and how he got to where he is would be a great learning experience for me.

14. What made you decide to become a chef?

I did not realize in the beginning, but my journey started when I was just a kid. I am very grateful of how it began. I grew up on a little farm, between our farm and my grandparent’s farm we had about 15 acres. We raised our own meat, poultry, beef, lamb, rabbit and had a very large vegetable garden. I was taught the importance of working hard for what you have and never wasting anything.

Growing up I always loved to cook but not sure I really thought I was going to have such a passion for cooking, but then, it really kind of hit me all at once, (That fire & passion that burns inside of you) I took that desire to learn and started teaching myself everything I possibly could learn. Cooking for others makes me so happy, seeing the joy your guest has sitting around a table enjoying their meal and making new memories with their family… that right there is the best thing in the world!

Connect with our June Chef of the Month: 

Instagram: @ferociously_fresh

 

March 2019 Chef of the Month- Chef John Wilson

 

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We’re happy to introduce our March Chef of the Month- Chef John Wilson! Chef John, also known as “The Soup King” is a Chef at Sophie’s Cork and Ale in North Carolina. He is a believer in going the extra mile for his customers and strongly believes that one must “be passionate or go home.” He first fell in love with the kitchen back in high school, and it his positive attitude , perseverance and passion that has led him to his successful chef career! Read below to learn more about Chef John’s Story and shop his look!

 

 

1. Where were you born?

Frederick, MD

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

Sophie’s Cork and Ale, Lexington, NC

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

An immersion blender because it can be used for so many different things and dishes.

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

Vision. I like to believe I see everything around me.

5. What advice would you offer for aspiring chefs?

Be passionate or go home.

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

Customer service and by that, I mean always going the extra mile for the customer and making the answer “no” impossible for the guests.

7. What does good food mean to you?

Bringing joy and smiles to faces with “good food”.

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

I mostly look for style, pockets, and heavy or light weight coats or shirts depending on the time of year.

9. Favorite ingredient to work with?

I could not survive without honey

10. Favorite City to dine out in?

Winston Salem, NC

11. Best Dish you have ever made?

In my opinion, it was the time I made bacon fat confit rabbit with cornmeal dusted okra, and parmesan polenta cakes.

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

Go to Mom’s house for dinner, good ‘ol southern food, hamburger steaks, friend chicken, mashed potatoes, greens beans etc.

13. Person you would most like to cook for? 

The first chef that ever gave me a chance in the kitchen when I was 17 years old, Sean Devine, I haven’t seen him since I was about 19, and I feel I’ve come such a long way and I know he would enjoy and be proud to eat one of my dishes.

14. What made you decide to become a chef?

The kitchen culture and lifestyle, I feel in love with it as a young dishwasher still in high school.

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

FEBRUARY 2019 CHEF OF THE MONTH- CHEF KRISTAL

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We’re excited to introduce our February Chef of the Month- Chef Kristal Kirkland! Chef Kristal is a personal chef in the New York and New Jersey area with a passion for paprika, good food and determination! Chef Kristal followed her dreams and became a successful chef- and she advocates all aspiring chefs to do the same. We are thrilled to share her delicious AND healthy recipes, and we know that she will inspire current and future chefs to keep on dreaming. Read below to learn about Kristal’s story and shop her look!                                               

 

1. Where were you born?

I was born in Long Island, NY, but raised in Queens, NY!

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

I am a Personal Chef so I don’t have a set location for work, but my clients live in New York and New Jersey and I cook out of their homes

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

My favorite tool in the kitchen would have to be a channel. I love using it to create fruit platters! It makes an ordinary fruit platter look extraordinary. I use the channel by carving out pieces of oranges, lemons or watermelon and turn it into a cool design!

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

My sharpest sense is my sense of touch! Without using a thermometer, I can tell if steak or chicken is cooked by simply touching it.

5. What advice would you offer for aspiring chefs?

My advice to aspiring chefs would be to learn as much as you can and to keep practicing! After a while cooking will become so natural to you. Learn what flavors work well together and never stop believing in yourself (as cliché as it sounds)! When I first started cooking, I didn’t really see my full potential and always looked at other chefs and felt as if I would never be as good as them. But here I am, living out my dream and I’m so much better than I could have ever imagined! That’s why I say never stop believing in yourself…you never know what you are capable, and you might even surprise yourself.

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

Taste, taste, taste! You must always taste your food while cooking it and before sending it out to the customer/client!

7. What does good food mean to you?

Good food to me means that it is seasoned well, has fresh ingredients and is cooked to perfection. Overcooked food can really ruin a meal for me.

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

I look for quality material when picking out a chef outfit because I want my chef outfits to last. I would rather spend the money on a good quality chef jacket than to buy a cheap jacket and have to constantly replace it throughout the year because of tears or the stains that won’t come out.

9. Favorite ingredient to work with?

My favorite ingredient to work with would have to be paprika/smoked paprika. I put that stuff in almost everything!

10. Favorite City to dine out in?

New York City, of course! It’s home for me but you can find almost every cuisine here!

11. Best Dish you have ever made?

My baked macaroni and cheese because my clients always wonder what’s in it. The spices and cream cheese that I put in it really kicks the macaroni up a notch.

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

I’m actually a pretty boring eater on my days off. I feel like I cook all of these gourmet meals for clients, but I never cook anything gourmet for myself. On my days off I tend to eat baked chicken, roasted sweet potatoes and roasted broccoli. If I’m not being healthy I will get something to eat from the Spanish spot by my house. I order baked chicken, rice and beans with a side of fried plantains!

13. Person you would most like to cook for? 

I would like to cook for Barack Obama. I admire him as a person because I like the way he carries himself, how he speaks, how he treats others and his sense of humor. I think he has a lot of wisdom and I would love to learn from him

14. What made you decide to become a chef?

I decided to become a chef simply because I enjoyed cooking and I realized I was happy whenever I was in the kitchen. However, when I attended culinary school I realized that there is a difference between cooking for your family and cooking for large groups of people. Culinary school was hard for me at first, but I stuck it out because the love for cooking was still there and it was always my dream to be a chef!

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

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