Tag Archives: las vegas

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

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

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

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

Ingredients

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

Curried Cauliflower Directions

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

Cumin Scented Rice Directions

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

Tandoori Tofu Directions

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

Cilantro Chutney Directions

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

Connect with our November Chef of the Month

Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

November 2020 Chef of the Month- Robert Stewart

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

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

1. Where were you born? 

Baltimore, Maryland

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

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

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

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

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

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

5. What advice would you offer for aspiring chefs?

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

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

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

7. What does good food mean to you?

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

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

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

9. Favorite ingredient to work with? 

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

10. Favorite City to dine out in? 

New Orleans.

11. Best Dish you have ever made? 

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

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

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

13. Person you would most like to cook for?

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

14. What made you decide to become a chef?

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

15. How to find Chef Stew?

Please visit Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin

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