Chef’s Blog
Chez Guevara Restaurant Review Crab Quesadilla
Chez Guevara’s Crab Quesadilla
It was my honor to partake of this this delicious entree. I have to admit I was biased because of the positive reviews I received from friends and the fact that I am crazy about all seafood.
I have read numerous reviews about Chez Guerava on the Internet before I left to enjoy a meal with my friends from Downtown Copy Center (who by the way does an excellent job on our business cards and other print materials). Despite that I was fashionably late to the meal; somehow my meal magically appeared shortly after the others. They have a packed house as always and they do not take reservations to make a level playing field for everyone.
The best quesadilla I have ever eaten and an almost sub par margarita. It was obviously premixed. I do understand once I saw the full house. Two things can make this place better. Better service and better drinks. Thanks for the invite Glenn! I may have never found this favorite without you.
Bones and Beans BBQ Commercial with Chef Jaleel of Satiate Personal Chef
Chef Jaleel Manns had an opportunity to be in a commercial with the Coachman Clan of Bones and Beans BBQ. Thier barbeque sauce is a delicious sauce the chef uses in recipes he serves to his personal chef clients in Knoxville, Tennessee.
Bones and Beans can be purchased online at – http://www.bonesandbeansbbq.com and http://www.buybarbequesauceonline.com
I’m in love with Nawlins’ and I’m never gonna leave her!
Sometimes the restaurants off the beaten path are best. I was in New Orleans doing some work with some familiar suspects and heard some buzz about a bar/restaurant around the corner from the Hotel Provincial where I stayed. Coop’s Place is definitely defined as a dive bar. Seemed like a lot of college students or people who just wanted to get lit by the fuse of a few stiff drinks.
The rave was on Foursquare when I say 50+ reviews about the Rabbit and Sausage Jambalaya and their fried chicken. I enjoyed it. Not the best food I’ve ever eaten (especially in New Orleans) but definately a memorable experience. Service could’ve been better, the first waitress must’ve really hated her life or I may have been too demanding by ordering food.
I have to admit; I love fried shrimp. There are a few ways to mess that up but that has never been the case in New Orleans.
Chillin with Chef Garrett on WBIR Live at Five at Four
I had the honor of talking with a true culinary genius Chef Garrett. His roots run deep in Dublin, Ireland. He put together something extraordinary using simple Thanksgiving day leftovers. I could try to explain what the taste was but I can’t. It wouldn’t do it justice! He is definitely a man of many talents in the kitchen and has a few rockin’ delis in town as well. I couldn’t find a website for him, however I did find his Facebook Fan Page and LIKED it promptly. He’s a cool, down to earth guy. I’m sure Garrett’s Downtown Deli will be around for quite some time. Thanks Chef!
Out of the box? I live there!
I put some though into going to some traditional venues in Knoxville, TN to conduct some cooking classes. Sometimes I feel I don’t fit the mold of what they’re looking for in a chef. I woke up this morning with a great idea. I said self — Why don’t you put that nice camera to work and do some online video cooking classes. We can bypass the expense for attendance, provide a platform that can be viewed anytime, and build an archive of videos right here within my blog for people to access it.
I can use a regular everyday kitchen and pass on some cooking fundamentals, smoothly blended with some cool tricks I learned along the way.
What do you think world?
Happy Thanksgiving!
I hope all of our clients, close friends, and family enjoyed the Thanksgiving Holiday. I know I did. I stuffed my face and had a chance to be lazy for a few hours. I missed the family and wished I could be there. I know Christmas is coming up and that would be a great chance to cook some tasty treats like last year …. Orange Ginger Glazed Duck! Wow.
I don’t come from a fully traditional family. We like to mix things up and be different.
Need to pass on my thanks to my fellow military family and thank them for serving this country. I remember what it was like to be on duty for the holiday and not have the pleasure being with my biological family. We made the best of our situation — made dinner, enjoyed a meal, and called our families to tell them how much we missed them.
Thanks again all!
Princess Diana’s Personal Chef visits Knoxville.
http://www.knoxnews.com/news/2011/oct/19/princess-dianas-private-chef-to-appear-at-food/
I thought the article link above was somewhat interesting. I had dreams of being a private chef for athletes while enrolled in the Culinary Arts program at The Art Institutes of Nashville. It was my dream to graduate and then cook for a professional athlete who played for the Nashville Predators or the Tennessee Titans. I watched a lot of television shows like MTV Cribs where the private chef’s salary averaged about $100,000 a year. I didn’t find the salary very impressive because notably most of my pay would go back to the school to repay student loans.
I’ve had the pleasure of working with some of the most talented cooks and chefs in restaurants up and down the East Coast. I can say that there are some truly talented people who could use the publicity to advance their future careers. Not to downplay Chef Darren McGrady. From some comments in the article, it seems he was fortunate not to have a needy employer. I wish you the best in your futue endeavors Chef.
All organic menu? First time for everything!
I had the honor of working with a client who had some unique menu requests. I have never prepared a fully all organic menu before. I am a fan of the animal fats, triglycerides, and all that good stuff that makes food taste great. Just kidding! I do like them though I know that stuff is not good for anyone.
Four days of cooking for 18 people – Three meals, two snacks, and dessert.
Nonetheless, we had fun and people enjoyed the meals. We made a video just for the fun of it. Enjoy ….