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10305 Medlock Bridge Rd.
Duluth,
Tel: 678-417-9690
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When
Tom approached me about doing Chef Talk I was naturally quite
honored. After reflection and while pondering what to say
about the glories of being a Chef I, on the one hand started
to wonder "Whooa...what's a nice guy like me doing in
a career like this"...while simultaneously thinking
this is some pretty elite company I'm being placed with.
With such diverse ages and backgrounds I felt the need to
uncover our common denominator? After a moment I realized
that the connection, age & experience not withstanding,
was simple...PASSION...the one factor that is present in
all chefs.
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There are many careers out there that offer higher salaries, shorter
hours, more "benefits" and Heaven Help Us ...Holidays
off! They can also be booorrring. Not so for a chef. Each day
offers a new opportunity to
create and execute, to please and be pleased. I find nothing more satisfying
than to look out over a dining room at happy, satisfied customers lingering
over that last cup of coffee or glass of wine. I use the word lingering
for the purpose of explaining that we want your meal to be a dining
experience from the appetizer to dessert. A diner wants you to eat
dinner...a restaurant wants you to dine.
Being a chef is unique in that you get paid to do something you love
to do. We have been described in such glowing terms as "Pompous,
arrogant, self-centered, temperamental,-------'s...not so, good people...all
these words have been confused with a very simple one...confidence...in
yourself and your ability to implement your knowledge and execute your
expertise into a sellable commodity. Testy & temperamental, yes,
particularly about plate presentation. As a whole, a great deal of
thought goes into the "why" a dish is presented in a certain
way, after all dining is 80% visual & 20% physical. If you like
what you see, you are likely to love what you taste. Like any artist,
regardless the medium, you want your finished product displayed in
the best possible light.
In the words of a very wise person (my mom) "A chef is not created,
but born to create"...She should know since I am the youngest
of three sons "to the kitchen born" but, as my oldest brother
Chef Todd is fond of saying. We Hogan Boys don't follow in footsteps,
We Blaze the Path.
About
Me:
Name: Sean Hogan
Born: 9-7-79
Education: 2002 magna cum laude graduate
of Johnson & Wales University.
Work experience: 7 years Runs the gamut from Fine Dining (Wildberries,
a
Bistro, Wildflours Bakery Cafe, Sam's Place) to high volume (Nava),
to
Casual(Fuego), to Club (Hawke's Ridge Golf & Country Club)
Includes Front &
Back of the house
Career Highlight: Cooking at the James Beard House
Cooking Style: Eclectic-Fusion style with emphasis on Mediterranean,
Latin
American & Regional American Cuisine utilizing French cooking
techniques
Goal: Entrepreneurship Boutique style establishment
Vocation: Thrives on creating the total dining experience
from menu and
receipe design to wine choice and service.
Hobbies: Wine exploration, Fishing
AtlantaCuisine.com Sept Spotlight
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Recipes: Spicy scallop and blood orange ceviche and White
Chocolate Bread Pudding
Spicy scallop and blood orange ceviche
Bay scallops 1 pound
Blood oranges 2 each, segmented and diced
Juiced limes 2 each
Shallot 1/4 cup brunois
Yellow bell pepper 1/4 cup brunois
Garlic 2 cloves minces
Poblano pepper 1 tablespoon brunois
Cilantro 1/4 cup chopped
Honey 1 teaspoon
Olive oil 1/4 cup
Salt and pepper to taste
Method of production
1) In a blender add lime juice, olive oil, honey, and blend until emulsified.
2) Next add the rest of the ingredients in a mixing bowl.
3) Pour the vinaigrette mixture over the scallops and vegetable mixture.
4) Mix thoroughly, cover and place in the refrigerator over night.
5) The next day uncover and add salt and pepper to taste.
6) Can be served with anything you like from tortilla chips, to pita,
or flatbread.
White Chocolate Bread Pudding
French bread cut into 1/4 in cubes 32 cups
Pecan pieces 3 cups
White chocolate chips 24 ounces
Whole eggs 16 each
Heavy cream 12 cups
Vanilla beans 2 each
Sugar 4 cups
Method of Production
1)In a sauce pan heat together heavy cream, sugar, and vanilla beans
that have been split in half.
2)In a separate mixing bowl wisk the eggs together.
3)Once the cream mixture has come to a boil take it off the heat.
4)Next temper the hot cream mixture slowly into the eggs until completely
combined.
5)Next put the bread cubes, pecans, and white chocolate into a large
mixing bowl.
6) Now you need to put the cream and egg mixture over a double boiler,
and cook until thick like a pudding.
7)Pour the hot custard mixture over the bread cubes, and fold in evenly.
Once combined allow to rest for 10 minutes
8)Now you can pour the mixture in to a greased baking pan and cover with
foil. Place in the oven for 35 to 40 minutes , or until golden brown.
Take the foil lid of the top for the last 10 to 15 minutes of the bake
time. The oven should be at 325 degrees.
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