Chef Appreciation Week 2024

I think that the most important piece of advice I could give anyone who wishes to make tasty, healthy food is to source the ingredients very carefully. An under-rated technique that I see often missed in cooking is using proper heat. High heat to sear and caramelize proteins is often not achieved and just as important is the low slow simmer or braise to develop flavor over time.

Using fresh herbs and a variety of spices is key in making healthy foods taste fantastic. Using zest from a lemon for vegetables then squeezing fresh lemon juice is a must.

Spice! Through researching cuisines from India, Iran, Indonesia and countless other countries you learn how to use spices and aromatics, (ginger, onions, garlic, lemongrass). It doesn’t necessarily have to be spicy but there are so many spices that lend themselves to enhancing the flavors of a dish. Take sumac for example, it adds such a bright almost lemony flavor to dishes, even just sprinkling some on cucumbers will bring pizazz for a home cook!

While bacon grease certainly adds a delicious depth of flavor, a simple marinade can elevate your cooking to new heights. Ziplock bags are a fantastic tool for marinating. I always marinate my chicken at home – it not only keeps it juicy but infuses it with incredible flavor. You don't need a complicated recipe; just combine olive oil, lemon juice, fresh herbs, minced garlic, and shallots for a delicious and easy marinade.

One of my favorite tips to make healthy food, or any dish, taste great is to master the art of seasoning. Simple seasonings, like fresh herbs and a splash of citrus for acidity, can transform your cooking and show that great flavor doesn’t need complex techniques. Balancing flavors with these common ingredients add brightness and depth, making even the simplest dishes feel gourmet.

I have a couple cool tips to make eating healthy taste better. First, whole grains taste so much better than the overly processed versions. Adding brown rice, quinoa or lentils to dishes adds a great earthiness to them, gives you more nutritional benefit and fills you up for longer. Second, don't forget about fresh herbs! They are cheap and can be added to almost anything you cook, even a salad, to add a great pop of flavor. Quinoa Tabouli anyone?

One of my favorite tips to make healthy food, or any dish, taste great is to master the art of seasoning. Simple seasonings, like fresh herbs and a splash of citrus for acidity, can transform your cooking and show that great flavor doesn’t need complex techniques. Balancing flavors with these common ingredients add brightness and depth, making even the simplest dishes feel gourmet.

Blanching and shocking vegetables in boiling water followed by an ice bath locks in vibrant color and essential nutrients, resulting in visually appealing and healthier dishes. This technique achieves the perfect texture by softening vegetables slightly while maintaining a crisp bite, ideal for salads, stir-fries, or as a side dish. It also removes raw, bitter flavors, making vegetables more palatable, and enhances their natural taste. Blanching before freezing preserves the quality and flavor of vegetables, extends shelf life, and prepares them for further cooking methods like sautéing or grilling, reducing overall cooking time. Additionally, blanching is versatile, useful for peeling tomatoes and fruits, or preparing seafood like shrimp and other shellfish.

I'm passionate about sharing tips and techniques that can help home cooks create delicious and healthy meals. Braising is a favorite technique of mine, and I love experimenting with new spices and seasonings. I hope to continue inspiring others to explore the world of cooking!

A cooking technique for the home chef that is underrated is braising. Braising is one of my favorite cooking techniques and it requires less attention during the cooking process and yields a flavorful and tender protein using less expensive cuts that really wows on the center of the plate.

Using fresh herbs instead of dried herbs is a small change that can really make a big difference. Same thing with fresh citrus instead of bottled.

Tofu is delicious as long as you press the tofu water out of the block and marinate the tofu, it can be Grilled, Fried or Seared! Vegetarian food is delicious and does not need to be boring! Fresh Herbs and Fresh Citrus can help elevate any dish.

No need to soak fruits and vegetables or presoak them vinegar or baking soda. Break out the Brush! Use a scrub brush and under running water for most fruits and vegetables to remove dirt or bacteria. Love you and your food every day.

Using fresh organic ingredients makes the simplest cooking taste amazing.

I feel many people resort to convenience foods instead of planning their week's meals. One thing I like to do is cook proteins in advance and portion them in smaller increments to shorten the cooking process throughout the week. I also like to cross utilize items for multiple purposes. For example, roasting a whole chicken and using it for a cassoulet, enchiladas and soup on different days that week.

I strongly believe that utilizing herbs more to substitute sodium is the new vision of healthy cooking. Implementing the sous vide style of cooking has also been an overwhelming positive experience which is now becoming more popular given the positive outcome on all meal preparations.

I’m a big proponent of making dashi, a Japanese style of broth. It’s mostly known to use Katsuobushi (smoked bonito flakes); however I’ve adapted various other ingredients to bring out their subtle flavors for noodle broths, sauces, and dressings. It’s a great way to use vegetable trimmings like corn cobs. Simmering slowly and carefully is a staple in my style of cooking.