Tag Archives: los angeles chef

Chef Albertho’s Breakfast Potato Recipe

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

Ingredients

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

Potato Directions

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

Poached Egg Directions

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

Fresh Mayo Directions

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

Chef Albertho’s Crispy Chicken & Tomato Puree

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

Ingredients

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

Directions

Chicken

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

Tomato Puree

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

Sautéed Kale

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

White Wine Sauce

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

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

Chef Albertho’s Cake of Heaven Recipe

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

Chef Albertho's Cake of Heaven Recipe

Serves: 5

Ingredients

Pancake Ingredients
Double for 5 people

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

Syrup Ingredients

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

Spicy Cream Ingredients

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

Candied Pecans Ingredients

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

Directions

Pancake Directions

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

Syrup Directions

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

Spicy Cream Directions

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

Candied Pecans Directions

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

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

January 2021 Chef of the Month- Albertho Appolon

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chef Barbara’s Zucchini Pancakes Recipe

zucchini pancakes

The inspirational Chef Barbara has shared her delicious, vegetarian-friendly zucchini pancakes recipe. Now you can enjoy a simple treat without any added guilt- all with ingredients that can easily be found in your kitchen.

Ingredients

  • 2 Medium zucchinis
  • Grater
  • 1 TSP of salt
  • 2 Eggs
  • 1/3 Cup of flour
  • Canola oil

Directions

  1.  Grate the zucchini and squeeze to let out the water.
  2.  Add the salt, 2 eggs and mix.
  3.  Add the flour and mix.
  4.  Fry the zucchini mix in canola oil.

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Barbara’s Pollo Alla Cacciatora Recipe

chef barbara chicken

Our April Chef of the Month, Barabara Pollastrini, has shared her mother’s delicious chicken recipe: Pollo Alla Cacciatora. Chef Barbara’s dish rendition is created using basic items that you can find in your refrigerator and pantry. We’re sure it won’t disappoint. Find the recipe below!

Ingredients

  • Organic Chicken
  • 2 TBSP of extra virgin olive oil (EVOO)
  • Rosemary Garlic
  • Salt and Pepper
  • 1/2 cup of white wine
  • 1/2 cup of white vinegar

Directions

  1. Sautee EVOO, rosemary and garlic for 2 minutes.
  2. Add the chicken, then salt and pepper.
  3. Cook chicken for 10 minutes.
  4. Add the wine and vinegar to the chicken.
  5. Cover and cook until the chicken is completely done. Add some water if needed.

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Barbara’s Santa Barbara Pasta Recipe

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If you’re looking for a different twist to a classic pasta dish, then Chef Barbara‘s Santa Barbara Pasta recipe is ideal for you. Not only is this dish tasty, but her use of colors & food styling instructions make it an eye pleaser. Get the recipe below.

Ingredients

  • 80 grams of Rustichella blue spirulina pasta
  • 2 grams of salt
  • 3 tablespoons of homemade butter with sea urchins
  • 1 pinch of minced garlic
  • Shrimp coral (obtained by squeezing the head)

For dish decoration:

  • 1 Santa Barbara Prawns
  • 1 Tablespoon of Beluga caviar
  • 1 Sea urchin
  • 1 violet

Directions

  1. Cook the spaghetti in plenty of boiling salted water, drain al dente.
  2. Cut the top cap over the sea urchin curls and gently remove the internal eggs with a teaspoon, placing them in a bowl with ice.
  3. Prepare the homemade butter and blend the eggs previously obtained from the sea urchin, leaving a hedgehog tongue for the final decoration.
  4. In the meantime, in a frying pan, soften the urchin butter at room temperature, add the garlic and the prawn’s coral and mix everything together.
  5. Meanwhile fry the head off the prawn until it becomes crunchy.
  6. Brown the prawn tail on a pan for a few moments with a little salt and pepper
  7. Drain the spaghetti and pour into the pan, stir gently for a minute with the heat off, until the butter melts completely.
  8. Serve the pasta, place the shrimp and its head on the side of spaghetti, add the urchin’s eggs and caviar.
  9. Decorate with a flower

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

APRIL 2020 CHEF OF THE MONTH- BARBARA POLLASTRINI

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Born in the beautiful city of Rome, and now residing in sunny Los Angeles, we’re proud to introduce our April 2020 Chef of the Month- Barbara Pollastrini! Chef Barbara is an impressive, creative chef with an incredible talent for food styling. She even worked as a food stylist for movies! She attributes her love of cooking back to her mom, who would create unforgettable meals with the simple things she had in her fridge. Now, due to COVID-19, she is giving back and serving food to hospitals, caregivers, law enforcement and first responders along with Domingo Deli in Encino. We’re so honored to feature Chef Barbara. See her story below and shop her look!

 

1. Where were you born?
I come from the Mediterranean world; where eating is the highlight of the day, looked forward to and enjoyed as if it were a sacred ritual.
Italy is my home. I was born and raised in Rome, one of the most beautiful cities in the world.

2. Where do you work and where are you based?
I worked as a personal chef for many years and as a food stylist for movies. I am also the only Italian ambassador of The Taste USA and I am an Executive Chef. Currently during this COVID-19 crisis, I am giving back and serving our heroes: children hospitals, general hospitals, law enforcement and first responders with Domingo Deli in Encino. I love this initiative.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
A sharp knife can help you accomplish a number of tasks quicker and more efficiently than any machine. I also use my hands a lot (with gloves, of course).

4. What is your sharpest sense out of all the 5 senses?
As a chef, it would have to be the sense of taste. However, learning to trust all your senses in the kitchen takes time and practice, but definitely smell is my sharpest sense. You can distinguish over 1 trillion unique scents. Most of the eating experience is actually experienced by your sense of smell.  Any flavors you perceive beyond the basic flavors (Salty, Savory, Spicy, Sour and Sweet) are perceived nasally.

The sense of Sight, for me as a chef and food stylist, is super important : your sense of sight is not as broad as your sense of smell, but can still distinguish several million shades of colors. Ugly food turns people off fast!

5. What advice would you offer for aspiring chefs?
Work ethic and attitude is everything. Never stop learning, from anybody and or anything.

6. What is one culinary tip every chef should know and perfect?
Consistency is the key for a successful career

7. What does good food mean to you?
Good food means love, passion and dedication.

8. What features are important to you when selecting your chef outfit?
Style and comfort. Short sleeves is a must.

9. Favorite ingredient to work with?
I can’t live without Sicilian Sea Salt Sea, sun and wind are the only ingredients used to obtain this unrefined sea salt.

10. Favorite City to dine out in?
Naples.

11. Best Dish you have ever made?
Recently, I created Pasta with Santa Barbara Spot prawns, uni and caviar. Its different flavors and texture make it delicious.
12. What you like to eat most often on your days off?
I love trying new restaurants, there are so many talented chefs in Los Angeles!
If I am home, I enjoy pizza and take-out food (Chinese food is one of my favorites ever)!

13. Person you would most like to cook for?
Keanu Reeves. I am sure he will appreciate my cooking skills

14. What made you decide to become a chef?
My mother, she was my inspiration. I would say I started my love of cooking just by watching her create unforgettable meals with only what was available in her refrigerator.

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

Facebook: Barbara Pollastrini

 

CHEF BEN’S YAKISOBA BOWL RECIPE

YAKISOBA

Chef Ben‘s Yakisoba & Udon Broth recipes are perfect for the month of November! Stay warm with the Udon Broth, and the Yakisoba noodles will add some stir-fry perfection that you never knew you needed in your life!  This recipe is very quick & simple to make. Find it below!

Ingredients for Udon Broth

  • 1 Gallon chicken stock
  • 1 Gallon veal stock
  • 2 Cups miso paste
  • 2 Ounces sriracha sauce

Directions for Udon Broth

  1. Place all ingredients into a large pot and bring to a boil.
  2. Boil for 2 minutes and remove from heat, place into a plastic container label and  store until needed.

Ingredients for Yakisoba Bowl

  • 2 Cups Udon Broth
  • 1 Packet Yakisoba noodles
  • 1 Each light poached egg
  • 2 Ounces wild mushrooms
  • 1 Ounce pea sprouts
  • 2 Teaspoons canola oil
  • 3 Teaspoons Teriyaki sauce

Directions for Yakisoba Bowl

  1. In a hot wok, saute the mushroom,  pea sprouts, soba noodles and Teriyaki sauce for 2 minutes.
  2. Place into bowl and ladle 2 cups of hot Udon, serve with half an egg.

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

CHEF BEN’S OREO DONUTS RECIPE

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Our November Chef of the Month has a delicious sweet treat for us- his Oreo donut recipe! Perfect for breakfast (or dessert), these homemade Oreo donuts are guaranteed to be a hit! Find the recipe below.

Ingredients

  • 8 Cups Oreo pieces
  • 2 Cups all-purpose flour
  • 2 Ounces cocoa powder
  • 3 Ounces granulated sugar
  • 1 Tablespoon baking powder
  • 2 Ounces whole milk
  • 4 Ounces half and half
  • 2 Cups sour cream
  • 1 Ounce canola oil
  • 2 Teaspoons vanilla extract
  • 2 Large eggs

Frosting Ingredients

  • 2 Cups powder sugar
  • 4 Ounces cream
  • 1 Teaspoon vanilla

Directions

  1. Pre heat oven to 350 degrees.
  2. Place the Oreo cookie pieces into food processors and blend smooth until mixture resembles sand texture. Remove the ground cookie pieces and place into a large bowl.
  3. Next, add all-purpose flour, cocoa powder, sugar and baking powder to the Oreo crumbs and whisk to combine.
  4. In a separate bowl, add the whole milk, half and half, sour cream, canola oil, vanilla extract and eggs whisk to combine.
  5. Now, pour in the wet mixture into the dry Oreo mixture and whisk smooth to combine. It should form a slightly thickened batter.
  6. Pour the batter into a large piping bag,  place small silicon donut molds onto a sheet pan and lightly fill the molds ¾ of the way up. Place the mixture into the pre-heated oven at 350 degrees and bake at low fan for 15 minutes.
  7. While the donuts are in the oven, prepare the frosting by combining powdered sugar, cream and vanilla into a bowl and whisk smooth to combine.
  8. Next, remove the donuts from the oven and let sit for 7 minutes to cool. Once cooled, remove the donuts from the molds (they should still be warm) and gently dip one side into the frosting.
  9. Once frosted, place the donuts on a serving tray and garnish with Oreo cookie pieces, serve immediately.

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

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