Chef Brad Live
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Executive Chef – Sugar Grove, Illinois
Sous Chef – Sugar Grove, Illinois
Sous-Chef, Garde – Manger Houston, Texas
Executive Chef – San Francisco, Tinsley Island, CA,
Sous Chef – Fort Worth, Texas
Executive Chef – Pittsboro, North Carolina
If you are interested in one of these positions email me at bpeters@chefsregistry.com
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Since 1949 we have been providing Chefs and Cooks with employment opportunities.
It started with chefs helping other chefs find jobs. It was a community of chefs and cooks, looking out for each other. Not much as changed. We still look out for our people, and connect them with kitchens who are looking for quality personnel.
It was never about the money, so we never charged high fees. Sometimes we took free meals in return for fees.
Today we keep our fees low so our hotels, restaurants and food service clients can keep their costs low. For only $800 they can hire a chef, restaurant manager or other hospitality professionals from 1000’s nationwide, or worldwide if needed. They can even pay in four weekly installments. And they deal with real people, not an anonymous website. With Regional Directors in every state, there is always someone they can talk to about their hiring needs.
SERVICES AVAILABLE
Chefs , Restaurant Managers, and Other Hospitality Professionals: Choose from thousands nationwide, or worldwide and pay only $800 when hired, or pay in four weekly installments.
Permanent Placement: Pay a one time fee of $800, and you can even pay in four weekly installments.
Part Time Personnel: We can provide most kitchen personnel on a part time basis, including seasonal hiring and vacation replacements. Health Care coverage also available.
Contract Staffing: Let us do your payroll, including workers compensation, and all standard deductions with one weekly payment. Health Care coverage also available.
Brad Peters; CFBE, FMP – Regional Director
www.ChefsRegistry.com – World Wide Web bpeters@ChefsRegistry.com – Email
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About Higher Education
When it comes to on-campus dining, ARAMARK is the real head of the class. Serving more than 600 colleges and universities throughout the United States, we strive to provide the best residential, retail and catering options for students, faculty and administrators.
via Chef Manager.
Alabama Jobs, Chef Brad's Blog Post, Job Board | No Comments »
Alabama Jobs, Chef Brad's Blog Post, Job Board | No Comments »
I am looking for an executive chef for the Oasis Hotel at Victoryland, opening in October 2009. 300 room luxury hotel conected to Victoryland Dog Track and Casino. Send resumes through Facebook at this link: http://www.facebook.com/profile.php?id=1281856396#/profile.php?id=1281856396&v=wall&viewas=1464637131
Chef Brad has become the most Twitted Chef in Alabama. Chef out his blog at www.ChefBradOnline.com
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Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat-free pie.
Active time: 1 hr Start to finish: 3 hr
Servings: Makes 6 to 8 servings
Ingredients:
3 (1-lb) eggplants, peeled and cut into 1/2-inch-thick rounds
About 1 1/2 cups olive oil, divided
3 medium leeks (white and pale green parts only)
2 cups coarsely grated graviéra or sharp white Cheddar (5 oz)
3/4 cup coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)
1 1/2 cups walnuts (5 1/2 oz), chopped
1 1/2 teaspoons ground cumin
20 (12- by 7-inch) phyllo sheets, thawed if frozen
Preparation:
Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean.
Preheat oven to 375°F with rack in middle.
Halve leeks lengthwise and thinly slice. Wash and drain.
Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl.
Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste.
Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil.
Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes.
Recipe Source – www.epicurious.com
[vodpod id=Groupvideo.2319039&w=425&h=350&fv=%26rel%3D0%26border%3D0%26]
more about "The Culinary World of Chef Brad – Sep…", posted with vodpod
PREP TIME: 20 Minutes SERVES: 4
INGREDIENTS:
• 4 Each Salmon Filet
• 3 Tbsp. Olive Oil
• 1/2 Tsp. Kosher Salt
• 1/4 Tsp. Black Pepper, Coarse Grind
• 4 Tbsp. Thai Chili Sauce
• 1/2 Cup Rice Wine Vinegar
• 3 Tbsp. Sugar
1 Tsp. Garlic, chopped
• 1/4 Tsp. Hot red pepper flakes
• 1/4 tsp. kosher salt
METHOD:
Combine all ingredients excluding salmon. Blend together. Pour over the salmon filets reserving a quarter of the marinade to glaze the salmon. Sear or Grill salmon until you get a caramelized crust and then place in a 350-degree oven until the salmon reaches a medium rare temp. Heat the reserve marinade in a saucepan and heat till piping hot. Serve salmon with your favorite starch and vegetable.
PREP TIME: 30 minutes SERVES: 10
INGREDIENTS:
Pork Loin:
• 4 to 5 pound Center Cut Pork Loin
• Cajun Seasoning for rubbing
• Olive Oil
Stuffing:
• 1/2 pound crawfish tail meat
• 1/4 cup extra virgin olive oil
• 2 cups onions, diced
• 2 cups carrots, diced
• 6 cloves garlic, mashed
• 2 whole bay leaves
• 1 tbsp. fresh thyme leaves
• 4 parsley stems
• salt & pepper to taste
• 1 ounce olive oil
• 1/2 cup carrots, finely diced
• 1/2 cup onions, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup tomatoes, finely diced
• 1/4 cup basil, finely chopped
• 4 Whole Eggs
• 4 cups Panko Bread Crumbs
METHOD:
Combine all ingredients in stuffing category to make the stuffing for the pork chops. Cut the pork loin into 6-8 oz portions and on the side of the chop make a cut and enlarge the hole with fingers for the stuffing. Stuff all chops with stuffing. Season chops with Cajun Seasoning and sear with olive oil in skillet until the Cajun spice has formed a crust. Once the chops have been cooked on both sides place in a 350-degree oven and cook until the internal temperature reaches degrees. Serve with you favorite starch (Rice, Polenta, Mashed Potatoes, etc.). Atop of the Pork Chop ladle bouillabaisse over pork chop and serve.
Crawfish and Vegetable Bouillabaisse
PREP TIME: 1 Hour
SERVES: 10
INGREDIENTS:
• 1 1/2 pound crawfish tail meat
• 1/4 cup extra virgin olive oil
• 2 cups onions, diced
• 2 cups carrots, diced
• 6 cloves garlic, mashed
• 2 whole bay leaves
• 1 tbsp. fresh thyme leaves
• 4 parsley stems
• 1/4 cup brandy
• 1/2 cup white wine
• 1/4 cup tomato paste
• 3 cups chicken stock
• salt & pepper to taste
• 1 ounce olive oil
• 1/2 cup carrots, finely diced
• 1/2 cup onions, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup tomatoes, finely diced
• 1/4 cup basil, finely chopped
METHOD:
In a 2 gallon stock pot, heat 1/4 cup olive oil over medium-high heat. Sauté onions, carrots and garlic, stirring constantly until light brown, about 10 minutes. Add bay leaves, thyme and parsley and blend into vegetable seasoning. Remove lid and add brandy and white wine. Be careful, as brandy may flame as it hits the pot. Bring wine to a low simmer and reduce by 1/2 the volume. Add tomato paste, blending well into liquid. Add 3 quarts cold water and bring to a rolling boil. Reduce to simmer and cook stock until nice crawfish flavor is achieved, about 30 minutes. Season to taste with salt and pepper. Allow stock to continue to simmer until desired rich flavor is achieved.
INGREDIENTS
3 large plum tomatoes
3 shallots, coarsely chopped
1 Tbsp coarsely chopped fresh tarragon
1 Tbsp coarsely chopped fresh basil
1 Tbsp coarsely chopped fresh chives
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
Salt
2 Tbsp olive oil
4 salmon fillets, about 5-6 ounces each
METHOD
1 Preheat oven to 400°F.
2 Blanch the tomatoes by plunging them into a pot of simmering salted water for 15-30 seconds, then plunging them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core, seeds, and dice the flesh.
3 In a large bowl combine the tomatoes, shallots, tarragon, basil, and chives. In another bowl, whisk together the lemon juice, vinegar, olive oil and salt to taste. Add to the tomato mixture, toss to coat.
4 Arrange salmon fillets on an oiled baking sheet without crowding. Drizzle with olive oil and season lightly with salt. Bake until salmon is barely cooked through and lightly browned on the edges, 10-12 minutes.
5 To serve, spoon a couple tablespoons of the tomato mixture over each fillet. Serve immediately.
Serves 4.
