Recipes +

We have all been there when our rice just doesn’t come out the way we want it. You did what you always do but for some reason this batch was glued to the bottom, or really mushy. How do you get tha...

There are so many options and I get asked a lot what my preference is when it comes to grilling and smoking meats. The answer is all of them.

I was challenged to a ceviche competition this week which was great since I have never made it before. So what does any chef do with a new challenge, google!

Don’t be intimidated, steak is very easy to cook just right if you use these simple 3 tips. When I do steak I go big. A thick cut can be super daunting, especially on an open flame however with a l...

Dry Brining simply put is the process of salting food and letting it rest for a period of time before cooking.  Why Dry Brine? Because wet brines can be messy, take up more space and water down the...

Summer means pesto to me and if you have access to fresh basil there is nothing better. Pesto also freezes really well so make enough to get you through the winter if you can. I put pesto on everyt...

What happens when you combine mushrooms, shrimp and rice? The signature “black rice” of the Haitians. Djon Djon mushrooms give the rice a darker appearance and give this dish its amazing flavor. Gr...

A сhеf’ѕ knife iѕ оnе оf thе mоѕt imроrtаnt items you nееd in thе kitchen. It serves ѕеvеrаl рurроѕеѕ and mаkеѕ fооd рrераrаtiоn a lоt easier аnd quicker. A chef’s knife has purpose in kitchens of ...