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4686 South Atlanta Rd, Vinings Ga.
Tel: 404-794-6100
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By
being the featured chef of the month it was an honor & privilege
to be selected for the month of May. One of my biggest pet
peeves in the kitchen is consistency, so the way to keep
that going is to be in the trenches with the cooks and chef.
That way you can help the weaker cooks by being there for
them, instead of letting them sink. Because that affects
the total overall operation, and I personally hate to have
mud in my face plus, you just helped the morale of that individual.
I treat my staff like they are my family because if you really
look at it, they are!
I have worked in many well-known kitchens around Atlanta
such as, Marra’s Seafood & Grill (Chef) and City Grill
(Executive Sous Chef) just to name a couple. I am also a graduate
of Johnson & Wales.
When I got into the cooking field, my goal was to seek a challenging
position with a company or corporation in the food service industry as
a Sous Chef or Excecutive Chef by utilizing my skills and expertise while
offering recognition and reward for my performance.
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Recipe:
Crab & Spinach Custard
10 to 12 Servings
Ingredients:
1 lb Lump crab meat (cleaned, no shells)
12 eggs
1qt cream
1/4 tsp paprika
1/6 tsp cayenne pepper
1/4 tsp dijon mustard
pinch salt & pepper
1/2 lemon juice
Mix all ingredients in mixing bowl.
Spinach Mousse
1/4 lb butter
1/4 lb flour
1qt heavy cream
1/2 qt milk
pinch nutmeg
8-10 whole eggs
Melt butter in saucepan then add flour. Cook for 2-3 min then add cream
and milk. Cook for about 10min. Add cooked spinach then puree. Then
cool it. Add whole eggs one at a time. Salt & Pepper to taste.
Spinach
6 lbs fresh spinach
Cook in boiled salty water for about 5-8 min cool in cold water, squeeze
excess moisture.
Crabmeat & Spinach Custard
Butter the inside of a 6oz timbale. Add 2 to 3 oz crabmeat first. Add
just enough custard to cover crab. Cool in refrigerator and add spinach
mousse mix until it reaches the top of the timbale. Cook in water bath
for 30min at 350 degrees until the top of the timbale is firm. Then
unfold and serve with a light beurre blanc.
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