Tag Archives: texas chef

Chef Mollie’s Vegan Mushroom Scallop Recipe

One of our June 2021 Chef of the Month‘s favorite dishes, the Vegan Mushroom Scallop Recipe is also vegan-friendly! Chef Mollie especially loves this dish because of the “bright, powerful components that come together in a delicate harmony”. She enthuses about being able to taste each layer of flavor without any of the flavors overshadowing each other. “It’s a graceful balance of extravagance and subtlety”. Find the recipe below!

vegan mushroom scallop recipe


  • 3 large king oyster mushrooms, caps removed & reserved for other use.
    • Stems sliced into one inch rounds similar to scallops
  • 1 c veg stock
  • 1 in piece of Kombu or 1 tsp dried kelp powder
  • ¼ c champagne or white wine
  • ¼ c yuzu ponzu sauce
  • 1 T white miso
  • 2 seaweed snacks, torn
  • 3 cloves garlic, smashed & halved
  • 4 slices ginger
  • 2 Tbs Vegan Butter mixed with ½ Tbs Miso Paste
  • Grapeseed/Neutral Oil


  1. Combine all marinade ingredients in a sauce pan and bring to almost a boil, then remove from heat.
  2. While marinade is heating, score both sides of the mushrooms in a crosshatch pattern, making sure to not cut through the mushroom.
  3. Place in a shallow dish, and cover with marinade for 3-6 hours
  4. Remove mushrooms and pat dry. Heat sauté pan over high heat with oil. Sear on each side 1-2 minutes til a golden char begins to form. Add Vegan miso butter and baste for additional 1-2 minutes.
  5. Remove and drain on paper towels.

Served with Yuzu Beurre Blanc, Pea Puree, Charred Corn & Spicy Pickled Carrots

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

Tik Tok: chefmollieg

Chef Mollie’s Mixed Citrus & Garlic Mojo Chicken Recipe

Our June 2021 Chef of the Month, Chef Mollie is sharing her delicious mixed citrus & garlic mojo chicken recipe! Take chicken breast to the next level with her mouth-watering marinade. To top off the entire dish, she also recommends serving it with a side of mango salsa, maduros (seared sweet plantains) black beans and Arroz Verde – can someone say yes, please?!

Chef Mollie is sharing her d


  • 2.5 Boneless Skinless Chicken Breasts, cut into 1.5in cubes
  • 3 Tbsp Grapeseed oil
  • 3 Tbsp garlic, smashed & minced
  • 1/4 cup orange juice + ½ Tbsp zest
  • 1/2 c grapefruit juice + ½ Tbsp zest
  • 1/4c lime juice + 1 tsp zest
  • 1/4c lemon juice
  • 1 Tbsp comino molido
  • 1/4c chopped cilantro
  • 1 tsp cayenne
  • 1 Tbsp dried oregano, Mexican preferably
  • Few Tbsp salt


  1. Whisk all marinade ingredients together. Taste for salt, spice, and acidity.
  2. Save about 1/2c marinade separately, then use the rest to marinate chicken pieces for 1-2 hours.
  3. Heat another Tbsp grapeseed or neutral oil in a pan over medium high heat, add chicken pieces, making sure to not overcrowd the pan (might need to do in batches) and sear on each side for a few minutes until it’s cooked through.
  4. Allow any excess marinade from the pieces to reduce in the pan and coat the chicken further with the mojo, and add the remaining reserved ½ cup mojo to the chicken while cooking.

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

June 2021 Chef of the Month – Mollie Guerra

We’re welcoming the sunny month of June with our talented June 2021 Chef of the Month, Mollie Guerra! Chef Mollie is a South Texas native, originally from Corpus Christi and now resides in Dallas. She’s a personal chef out of Dallas and has her own meal prep business that services the Dallas-Fort Worth area! Recently, she’s been able to expand and now offers corporate & event catering and will also run a seasonal pop-up in DFW called La Chefita! Chef Mollie has always loved cooking and she remembers watching cooking shows on Saturday morning with her mom. She then participated in a Culinary Arts program while in high school, and that is when she truly developed her passion for her craft. Chef Mollie is hardworking and gives it all she’s got every day. She believes that if you’re truly passionate about something, you should give it your all and never look back.
Stay tuned for some incredible recipes & shop her look!

1. Where were you born? 

I’m originally from Corpus Christi, definitely a South Texas native and a beach bum! But I’ve lived in Dallas for almost 20 years, so this is definitely my home now, at least until the next adventure takes me somewhere else!

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

I’ve been a Personal Chef out of Dallas for the past few years, but last year I started my own meal prep business servicing the DFW area. Since then, I’ve gratefully been able to expand and grow the business and we now also offer Corporate & Event Catering, run a seasonal Pop-Up restaurant out on Lake Texoma, along with my favorite – private Chef’s Tables and dinners.

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

As it is for most Chefs, my knives are my babies. Your knife cuts are the basis for almost all dishes, so it’s imperative to have one that is sharp, versatile, and comfortable for you. Not everyone has the same style preference so it’s important to try different blades and see what’s best for you. As they say, using the right tools for the right job makes all the difference. 

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

This is a tough one to answer, because it’s hard to say just one. Cooking is one of the few things that invokes all five of the senses, but they all need to work together – you can hear the sizzle in your pan and know your oil is hot enough; you smell the aromas of herbs and spices that you’ve incorporated into the dish, or can smell a dish burning sometimes before you see it; you can tell what a dough needs just by feeling the texture, even without tasting it. No singular sense should outshine the others, because they all work together in such a beautiful harmony.

5. What advice would you offer for aspiring chefs?

Whatever it is you think you can’t do, do it anyway. Try it, go for it. Take that leap of faith. If you don’t know how to do something, learn. Ask questions, watch videos, read recipes. Never lose that hunger or drive for knowledge. Every day I learn something new, and it’s what helps push me forward. Sometimes I have moments, especially after those 14 hour days that go back to back to back, where I want to quit or give up and I just have to remind myself, I get to wake up every morning and do what I love. Not many people get that chance, so if this is something you’re truly passionate about, give it your all and never look back.

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

Aside from your basic knife cuts, one of the most important things is learning how to season your dishes properly and balance flavors. This is a hard one, because something you might think is too salty might be just right for someone else. The same goes for acidity and sweetness, but it’s all about balance. Knowing when a dish isn’t right and being able to accept that and know what can be added/changed to make the dish the best version of what it can be.

7. What does good food mean to you?

When I take a bite of something and start doing the little wiggle dance, you know it’s good. But it isn’t always just about the taste; sometimes you can really see the intent and thought process behind a dish, the technique and skill. There’s nothing against simple, classic dishes, but I’m all about layers and bright flavors that make you question. Good food evokes emotion, joy and passion, which are the same feelings that I put into my dishes when creating them.

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

Aside from comfort, efficiency and pockets, I love when my coats are as bright and exciting as my dishes are. I love Chef Uniforms because they offer a wide variety of colors and styles, which helps me feel like I’m still able to bring a little of my personality and style in the kitchen.

9. Favorite ingredient to work with? 

If you can’t tell by now, I have a hard time just choosing one thing, haha. It changes by the season, by the day. My favorite ingredients are ones that I haven’t worked with, because those are the ones that challenge me the most. By stepping out of my comfort zone it helps inspire me to develop new recipes and try new things. I love learning, and there’s no better way than trying something new.

10. Favorite City to dine out in? 

One of my favorite cities to dine in is definitely San Francisco. You can be at an intersection and have a Scandinavian restaurant on one corner, and then Persian, Peruvian, and Malaysian restaurants on the others. It’s the epitome of fusion dining and cuisine and allows you to experience new flavors and dishes from cultures that aren’t often times aren’t showcased enough. 

11. Best Dish you have ever made? 

I hope I haven’t made it yet, haha! There are so many dishes that I’ve made that were my favorite for a little while, until I started playing with it more or recreating it or trying something new. While I can understand the benefit to having signature dishes, I don’t want to say one single thing is the best dish I’ve ever made, because I don’t want to cap myself at any point. Each time I make a dish I see if there’s a way to make it better than the last. I will definitely be the first one to admit if one of my recipes needs tweaking!

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

Right now, my favorites are always ramen and sushi. Those are two things that I haven’t spent as much time diving into learning how to make for myself, and I’m a sucker for a good bowl of Shoyu or Tonkotsu.

13. Person you would most like to cook for? 

I really wish I could cook for my grandparents again. They were always such huge supporters of my dreams. I wish I could show them what all I’ve learned, how much I’ve grown, and how much more I have still to come. But I know they’re still here in spirit supporting and motivating me, and I know they would be proud.

14. What made you decide to become a chef?

I’ve always loved cooking. I can remember growing up and watching cooking shows on Saturday mornings with my Mom, trying to rush and scribble down the recipes before the commercial breaks. I was fortunate enough to participate in a Culinary Arts program while in High School, and that’s where I really developed my passion for cooking and wanting to know why dishes tasted the way they did; why was a dish made a particular way, and what would happen if we did it a different way instead?

Cooking fulfills my need for creativity and learning; it scratches every itch. There’s always a new ingredient, a new recipe to test out. It keeps me sane and is my breath of fresh air. There’s this feeling I get when I walk into an empty kitchen first thing in the morning; it’s this calming sense of tranquility before the beautiful, hectic push of the day. It brings a sense of order and uniformity that helps center the million ideas that are always spazzing around in my head. But most of all, it’s a way for me to share my passion and joy in the way I know best – through feeding others.

Connect with our June 2021 Chef of the Month

Instagram: @chefmollieg

Website: https://www.chefmolliegllc.com/

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.


● 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.


  • 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



  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


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


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

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