Chef Appreciation Week 2025

Chef's Tip: I like to use an abundance of fresh herbs and citrus when I cook along with high quality sea salt in different textures. I love a good kitchen hack off of social media when it makes sense and doesn't push the limits of sacrificing good technique.

Chef's Tip: Cooking with your kids is a smart way to get them engaged with food, especially if they’re picky eaters. Giving them ownership in the process—tasting along the way, touching ingredients, picking their own herbs helps them learn how raw ingredients become real meals— getting them involved in cooking early on can truly shift their perspective. It’s not just dinner anymore; it’s their creation. That sense of involvement can break down a lot of food resistance. Need some simple kid-friendly recipes? How about Mini Margherita Pizzas with Fresh Basil, Herbed Chicken Skewers with Parsley and Rosemary, Minty Yogurt Dip with Veggie Sticks or Basil Pesto Pasta.

Chef's Tip: I always season my salads with quality sea salt and finish dishes with high quality Italian extra virgin olive oil. Vegetables love fat, salt and acid.

Chef's Tip: Roast your veggies with citrus zest and fresh herbs. Instead of just steaming or sautéing vegetables, toss them in olive oil, add a sprinkle of salt, black pepper, a touch of garlic powder, grated lemon or orange zest, and fresh herbs like thyme or rosemary.

Chef's Tip: Roasting vegetables with fresh herbs and splash of citrus brings out incredible flavor without adding extra calories

Chef's Tip: I've had the pleasure for the past 10+ years to work with an incredible team, including Registered Dietitian Michelle Sadlowski. One thing she taught me is that no matter what the cuisine, or diet preference, everyone craves great flavor. For 'healthy eating' preferences be sure there is a flavor boost in the recipe, i.e. a little miso paste stirred in, a dash of balsamic vinegar, roasted tomato paste, roasted garlic, a little low-sodium soy sauce etc. Mushrooms bring a great umami blast as well.

Chef's Tip: Season with fish sauce! Some might not appreciate the smell but once incorporated in food, it brings a whole different dimension of flavor! Don't be afraid of salt and acid!

Chef's Tip: Use fresh herbs like cilantro, basil, mint or dill to kick up the flavors of vegetables, grains, and lean proteins without adding extra calories. Finish with a splash of citrus juice to add brightness and balance. Try tossing grilled fresh veggies with lemon zest and parsley. Add fresh mint and lime juice to a quinoa salad. Finish grilled chicken with a squeeze of orange and a sprinkle of rosemary.

Chef's Tip: Try using good quality spices and fresh herbs. Learn to properly grill and roast things as opposed to frying them and drowning in oil. Use better quality ingredients in general.

Chef's Tip: I went to Culinary School at the French Culinary Institute in New York City. Training under French Chefs, I was taught to master the five Mother Sauces, as most sauces you eat anywhere in the world are derived from one of those Mother Sauces. My advice/hack for the home cook would be to try and execute these sauces, and once you have mastered them, you can create a sauce for any dish by simply modifying the sauce with ingredients that you like to cook with.

Chef's Tip: Let the produce shine. Instead of forcing ingredients into a recipe, taste what's local, fresh, vibrant, and in season—then build your dishes around that. When you honor the natural flavor of high-quality ingredients, healthy food doesn't need to be complicated to be truly delicious.

Chef's Tip: Pick the best quality ingredients possible. Simple preparation and seasoning are often the best. Take your time in preparing them.

Chef Tips: Marinating and Roasting Tofu. Cut your tofu into long planks. Cover with your favorite marinade & refrigerate overnight. The secret is high heat 425-450 for 12 min then flip for another 10 min. This gives you texture & color. You can do the same preparation for veggies too.

Chef's Tip: I recently taught another cook that pesto doesn't just have to be basil. We had some leftover arugula and spinach. I made a pasta dish with him, showing you can reinvent an aging product into something new and flavorful. He was so impressed he went home and cooked it for his family using some different greens from their garden and what he could find in the fridge. It made me very proud and hopeful he will pass it down to someone else at some point too.

Chef's Tips: Don't overthink it! I like being able to use spices, fresh herbs, vinegars, broths, and citrus to enhance flavors. Don't be afraid to try and experiment with a variety of cooking methods to bring out different flavors, contrast and textures.

Chef's Tips: I like to pan-roast freshly chopped garlic in oil to a deep golden color to add depth to my Pomodoro sauce. Also, cool and reserve this oil to add to salads, dressings or anything else you think would be appropriate.