At Crimson Tavern, you are invited to take a stroll through 2,500 square foot Chef’s Garden and see what is ready to be harvested. For Executive Chef Anthony Hull, Crimson Tavern truly defines the “farm to table” culinary movement. Every dish is the sum of its components, the farm to table philosophy means a strong connection to the surrounding farms and artisans. The culinary team works effortlessly to develop partnerships with many of Orlando’s suppliers to source the finest ingredients available. They also invite the local farm community to grow for them, which helps these farms to sustain a way of life.
He is only 13 years old, and he is already a celebrity, but that doesn’t seem to bother him at all. We are talking about Junior Chef Zac Kara, MasterChef Junior season 4 Semi Finalist, who knows how to mix his two passions, cooking and playing tennis, into being better on each one of them. He just can’t get enough cooking; he does it every single day and loves to travel around Florida with his mom trying to find to freshest ingredients for his dishes. He is, without doubt, a very competitive fellow, and no, I am not just talking about Tennis, about which he proudly claims his 34-4 win/lose ratio, but also through his participation in the show.
In fact, that competitiveness helped him to control his nerves on the kitchens of the MasterChef Junior Show, just like he used to do when entering a Tennis Court. But he admits the “butterflies in the stomach” at first were unavoidable, that didn’t trouble him to be one of the best through the whole season. He remembers what he calls his most memorable moment on the show, when he won the Mystery Box Challenge. It was his creativity and his desire to do the best he could what lead him to make a savory dish rather than a sweet, something that put him on the spotlight for the judges who gave him the victory that day.
But, truth be told, he wasn’t always this comfortable in front of cameras or even kitchens. He admits that one of the reasons he started cooking was because his mom thought that would help him to be more organized, so she made him follow recipes step by step, trying to make the less mess he could and that caught his attention. But that wasn’t all, he started watching Master Chef Junior, without knowing that one day he would be one of the participants.
It was his mom and sister, who encourage to take part in the Season 4 auditions that changed his life. Now, after his exciting ride through the show, his got a Chef life planned, working on YouTube and periscope live cooking shows, writing on his blog and even working on his own cooking book. Zac is definitely going places.
Now, it seems he is in the right path into being a well renown chef in a couple years, we sure hope so! We can see that determination in his eyes when he talks about how does he creates a dish, and how he tries to have everything planned beforehand, proportions, vegetables, texture, color, he got it all figure out before even heating the pan.
His favorite dish it’s his signature Pan Seared Steak, accompanied with this personal puree, a red wine reduction, a vodka cream sauce, served with seared asparagus and thin sliced carrots and radishes. For him, this is one of the most delicious steak dishes.
And of course, being a sport player, means he loves healthy dishes, so one of his goals is, making people less afraid of cooking and making them eat healthy food. This young man has the right ideas.
We would recommend keeping an eye over this young fellow and his career, we might be watching the rise of an important name in the business. Don’t forget to check his YouTube Channel and Blog – Cooking with Zac.
Orlando Ramen Rumle hosted by the Osprey Tavern presented by Tasty Chomps was held on Monday, March 7. Three local chefs competed for the best, made from scratch, Ramen Noodle dish. Chef Austin Boyd of Seito Sushi prepared Tonkotsu ~ Pork Bone ~ 24-hour pork broth, braised pork belly, Lake Meadows soy pullet egg, Seito ramen noodles. Chef Greg Richie of Baoery Asian Gastropub made Kim Chi Shellfish ~ shrimp, scallops, crab, tofu, homemade kamaboko. Chef Chau Trinh of Sushi Pop Restaurant created Tsukemen ~ Hot Dipping Ramen ~ toasted buckwheat and rye noodles topped with chicken-annato schmaltz, black garlic oil, pork belly head cheese, lime, crispy shallots.
Congratulations to Chef Austin Boyd of Seito Sushi for winning judges’ award, people’s choice and the bragging rights! Also, congratulations to The Kevin Fonzo Foundation which will be receiving proceeds from the event!
Chef Johnny Iuzzini, graduate of the Culinary Institute of America, winner of the Outstanding Pastry Chef of the Year award by James Beard Foundation, television celebrity and cookbook author, recently paid a visit to Orlando as a part of Macy’s Culinary Council.
Watch our conversation, where Chef Iuzzini shares the story of his successful career and recalls most memorable moments. He discusses Macy’s Culinary Council and its mission “allowing chefs to connect with people that cook, share tips, techniques, talk about equipment, and preferences.” Chef Iuzzini also spoke about his future plans to build his own full scale bean-to-bar chocolate factory and coffee roaster in Catskills, New York, in addition to television shows set to air this summer.
For original pastry recipes, make sure to check out his most recent cookbook, Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking. Follow Chef Johnny Iuzzini on social media @johhniiuzzini for a chance to meet him at future Macy’s in-store events.
How long does it take to eat a Cuban Sandwich? About 105 feet, if you ask Chef Jose Gonzalez, of the “Cuba Libre Restaurant & Rum Bar,” and he’s going to prove it this Saturday, February 20th, on the West Campus of Valencia College, as he attempts to break the World Record for “Longest Cuban Sandwich!”
But that’s just the appetizer! Chef Jose and his team will also be competing in the “Metro Orlando Cuban Sandwich Smackdown” to win the title of “Best Cuban Sandwich in the World!”
Come out and support Chef Gonzalez be the BEST, and enjoy a fun-filled day of music, dance performances, a variety of cultural events, and most importantly, FOOD!
At no cost for entry, the price is perfect, making this an event you WON’T want to miss… seriously, it will be a LONG time before you see another 105 foot Cuban Sandwich!
You will have so much fun at the Fiesta that you’ll need to take a Siesta! Viva el Sandwich Cubano!
Chef Dominic Rice identifies himself as more of a “Culinary Manager” than an actual artist, a distinction that doesn’t trouble him at all. He is passionate about making sure each of his dishes has the quality he demands by assuring every ingredient used has a meaning, a role on the plate, like telling a culinary story… and he believes all food has a story to tell! This takes “art” to a new level, in which the challenge is found in taking a couple ingredients, add the “spice” of the story, such as a bit of olive oil and salt, and let it turn into something that can really surprise and entertain the palate. Chef Dominic then looks to “manage” all of these different flavors, making sure the elements work together, using the knowledge of how the tongue will “read” them, to bring the best experience to his guests.
Of course, the most important parts of the success of a culinary story are the ingredients themselves, and the best ingredients arrive at the restaurant directly from local sources and farms. “Farm to Table” assures the freshest ingredients that are currently in season, providing the best, strongest, and most exciting flavors possible. The experience gained through years in the business gives Chef Dominic a set of skills that really enable him to be a mentor and a leader for his younger cooks, and he loves seeing both their growth and their drive to achieve their goals and attain the same standards of quality that he strives for in every dish.
As a Chef, Dominic enjoys the “chaos” that sometimes (or most of the time, really) this business brings to all those involved, which combines with the challenge of providing the best and most genuine dining experience to everyone that walks through the door. His passion for excellence is a continuation of the story that originated with his grandparents, who taught him how food, hand-crafted food, can warm people’s hearts and bring families together. He feels he was lucky to grow up close to his grandparents in Michigan, in a region of the country that has four very different seasons, which is perfect for a boy who spent most of his time hanging around in the kitchen!
All his experiences while growing up really helped Chef Dominic embrace the almost worldwide trend of “Farm-to-Table” restaurants, but with so many of his fellow chefs also following the trend, it can be quite a challenge to try and stand out in the crowd. Of course, as with any manager of quality, he faces the challenge boldly by starting with recipes that most people would consider “boring” and giving them a new face, like “writing” a new character, adding surprises and flavors that enable his guests to “rediscover” these dishes with a big and satisfying smile on their faces… whether it be some small snack, appetizer, or a complete meal, it is all about reinventing the “story” and being smart with the “characters.”
That is the way he envisions making a menu unique, will all the different dishes set apart from each other so that each one brings a different “taste experience” and an enjoyable “story” for every single guest!
Chef Dominic knows that maintaining discipline and passion is the best path to success, but he also recognizes that all his past experiences have shaped him and continue to enable him to find the right path. He fondly recalls being only a “culinary extra” in the Gary Danko Restaurant in San Francisco, and experiencing first hand how every piece of the puzzle becomes assembled into a quality dish and a satisfying experience… he learned to always have respect for the cuisine, the menu, and especially the exquisite culinary execution, topped with only the best hospitality. For Chef Dominic Rice, It is never a “one man job,” a successful story must have a variety of characters, and you can find plenty of characters in just about any kitchen!
On Friday, February 26, The Bistro on Park Ave presents Guest Chef Bob Aungst! He will be preparing an incredible handcrafted menu featuring “Flavours Around the World” with courses from India, South America, Central America, Ireland and North America. There will be wine pairings, as well the entire menu is Gluten Free with Dairy Free options available.
Tastes of the World Menu
1st Course: Butter Chicken Skewers, INDIA
2nd Course: Southern-Inspired Garden Salad w/ Pears, Candied Pecans, Mandarin Oranges, topped w/ Gulf Shrimp, NORTH AMERICA
Broiled Corvina w/ Pineapple Mango Salsa, Yellow Rice, and Chef’s Seasonal Vegetables, CENTRAL AMERICA
4th Course: Bourbon Bread Pudding w/ a Sea Salt Caramel Sauce, IRELAND
Guests may make reservations for this event by contacting the restaurant by telephone at 407-539-6520, or by reserving through OpenTable. Please specify dietary needs when making your reservation.
To find out more about Chef Bob Aungst watch our interview:
Mix together the top Chefs from all over Central Florida, add their talents for creating special signature dishes using McDonald’s ingredients, and mix in the enthusiasm and good will of a room full food enthusiasts such as yourself, and you have the recipe for a VERY tasteful event!
On Saturday, March 5th, the top Chefs in Central Florida will really be mixing it up at the “3rd Annual Appetite for the Arches” at the Orlando World Center Marriott, which benefits the “Ronald McDonald House Charities of Central Florida”. You can show your support by purchasing a ticket now, at a reduced price of $150 per person until Thursday, February 4th, which will increase to $200 dollars a person… such a small price to pay to help families whose children are in need of hospital care AND satisfy your “Culinary Curiosity” about the magic that these chefs will make out of the simple ingredients available to them at the event!
Need a little incentive? Okay, then here’s a “sneak peek,” to get your taste buds excited:
Kevin Fonzo, K Restaurant: Chicken tortilla soup with savory biscuit bread pudding.
Kathleen Blake, The Rusty Spoon: Deviled stuffed eggs with bacon brittle and oven-dried tomatoes.
Rhys Gawlak, Cask & Larder: Kale Gnocchi Carbonara
Clayton Miller, DoveCote : Smoked beef tongue, Reuben, crispy potato and Big Mac sauce.
Julie Petrakis, The Ravenous Pig: Cheesecake with espresso crumble and strawberry-Frangelico sauce.
Don’t miss this fantastic opportunity to share your tasteful side and not only help families in need, but also to relish in the Culinary Creations of the Best Chefs in Central Florida… Please visit Ronald McDonald House Charities of Central Florida to purchase your tickets now, today! Oh, and McBon-Apetite!
Just about any chef will tell you that planning the menu can be the most challenging but enjoyable part of the culinary business, and a perfectly planned meal can be served to as many as can fit into the restaurant… or convention hall… or amphitheater… or themed attraction… in theme parks around the world… which means that Chef Steve Jayson, the Vice President and Corporate Executive Chef for Universal Parks and Resorts, is planning very diverse menus for a variety of venues around the world for only about, say, tens of millions of guests each year!
Chef Jayson’s adventures began as a part-time job with “money” as the means to an end, “I was 16 years old, living in upstate New York, and I had just gotten my driver’s license, so I wanted to get a job and make enough money to buy a car. A restaurant opened up just down the street, and I started working there washing dishes… but it wasn’t too long before I was promoted into the kitchen, and I have been involved with the kitchen ever since!”
Finding a love for cooking and creating things in the kitchen is a common theme with many aspiring chefs, and often intuition is their guide. “I loved working in the kitchen, and as I grew and traveled, I heard about Universal Studios planning to open a theme park in Orlando, Florida… I was intrigued and thought ‘Why not?’ So I applied and was hired while the current attraction was just a field with dirt in it and I helped to create everything it is today, which is really unbelievable, when I think about it… everything that has been accomplished with the culinary program at Universal and how it has grown world-wide… it just amazes me.”
It can be quite an adventure, designing the culinary needs of a major theme park, and Chef Jayson marvels at the task, “Universal in Orlando started as one theme park with a number of great restaurants, all themed around the type of food for each area of the park, and I wanted to come up with really fresh and authentic cuisine. Then, the park evolved to “Islands of Adventure,” “CityWalk,” and now the “Wizarding World of Harry Potter,” with even more amazing things on the horizon… it is so exciting to see the guests try all the great tastes and foods while enjoying such world-class attractions!”
Chef Jayson is quick to point out that the size of the challenge is what determines the amount of your individual growth. “Self discovery is no small journey, which means every experience that you have, everything you learn, becomes a reservoir to draw from. I didn’t realize it at the time, but coming to work at Universal in Orlando was the culmination of all my life experience, I was able to use everything I had learned up to that point, to apply it in all those different areas that we were developing, and not only here but around the world. I have been able to travel, to collaborate with such diverse people, and continue to spread the spark that was started right here in Orlando.”
When asked to describe what traits an Executive Chef must possess, Chef Jayson smiles and shrugs his shoulders a bit, “Artist? Mentor? Administrative person? A chef has to be all three. Cooking is, by definition, a creative process, an artistic expression, which you are always innovating, by making new items, new dishes, improving on past experience to entice your guests to keep coming back, to fulfill their expectations. At Universal, we want to stay cutting edge, not only with the rides, shows, and other attractions, but also with the food that is offered. When you think about it, the culinary experience is one of the most intimate and direct ways to connect with the guests… you don’t get much closer than someone’s stomach!”
Administratively, there are a lot of moving parts to making culinary progress. “A chef is both a historian and a futurist. We reach back in time, look at how things were originally done, how they were made, and then bring them into our modern world to create something new for tomorrow, some new taste, some new experience. Like being a conductor of an orchestra, there are so many pieces that need to be harmonized, day by day and moment to moment, and you have to keep the music playing while trying to avoid all the sour notes. And to do that you have to lead, to be that mentor, to supply the light on the path for others to follow. Greatness is a culmination of many efforts; not to say that I am great, but I do believe in it, that it can be achieved, that it is worth the work… you set the goal high, accept the risks involved, and take the necessary steps to achieve it!”
When asked what advice he may offer an up-and-coming chef, Chef Jayson quickly responds, “Do it! Just jump into it, immerse yourself… a young person, just getting into this industry today, if he or she really applies themselves and has the drive and determination to make their mark, they will absolutely love it. They may not love the work, the long hours, the sacrifices, but they will love what they are doing… and that is what makes it a career rather than just a job.”
And what goals are still on his horizon? “The future for Universal Parks and Resorts is endless! You can look around the world, the things we are planning, or just recently opened, and I am involved with making the culinary programs and experiences as great as they can be, as our guests expect them to be… or even better, to surpass expectations. The future is going to be busy… but also a fantastic adventure!”
From washing dishes to impacting the culinary experiences of millions of people every year, Chef Steve Jayson proves that the desire to “Dream Big” is definitely a Universal one!
Every good Chef has the health and well-being of their guests in mind while creating a dish, but it isn’t every day a Nutritionist is the one doing the work in the kitchen!
Chef Whitney Miller was in her last semester of college working to finishing her degree in Nutrition when she realized her heart just wasn’t in it, it was in the kitchen. So, being a resourceful college student, she sought out advice from an expert on her life: her mom! “I was finishing up my last semester of college, and I realized I really enjoyed serving people and helping to make their day brighter, so I went to my mom and told her my dream of opening my own catering business. She was so supportive and we began looking for the best location to set up shop!”
At that time, Chef Whitney caught wind of an upcoming Fox Network television show called “Master Chef” and she thought it would be great publicity if she could make it into the culinary competition. “‘Master Chef’ seemed like the perfect opportunity to get the ball rolling, so I auditioned and made it into the top 50 out of 10,000 applicants… and meanwhile my mom was back home, getting everything together to start our catering business.”
It has been said that very few good things in life come without a challenge, and being a contender on a competition show forced Chef Whitney to dive head first into her craft. “‘Master Chef’ really changed me for the good. It was very difficult, with very long hours, and the sparse ‘free time’ we did have was consumed with studying and research… it was a lot like college!” To be competitive, Chef Whitney had to learn about cultures, ingredients, and dishes she had never even thought about before, “We all had to memorize tons of recipes. I grew up in the South and there was just so much that I was unaware of, that I didn’t have a clue about… but I was determined to push through, as hard as I could, and to do my best, no matter what.”
This determination was put to the test in the finale to the first season, when she was preparing her final dish, “It was a turning point in my life. We were in the last 10 minutes of the show, and I was preparing buttermilk pan-fried chicken, but I dropped it and had to start over. I stayed calm, I knew I only had about 7 minutes left, but I also knew I had to trust my skills, so I put more chicken in the pan, made it to the plate, and then Gordon Ramsey asked me if I believed it was fully cooked… well, I decided to be confident, and I told him it was. He cut the thickest piece and it was perfect, and I was the first winner for the show… I knew from that moment on that this is what I am supposed to be doing! So after the competition, I went home, finished college, and then my mom and I got the catering business going, just as ‘Master Chef’ began airing.”
Chef Whitney’s early education in cooking came from her roots. “I grew up in south Mississippi, and we lived close to my great grandmother… she really mentored me in the art of cooking, she loved it so much and had a great passion for how each dish and every meal could make a difference to those enjoying it. We had such a large family, on any given occasion she would be cooking for more than 30 or 40 people, so this was laying a great foundation for my desire to start a catering business!”
Being the first winner of “Master Chef” opened many windows of opportunity for Chef Whitney. “I was suddenly in demand, with requests for appearances and collaborations coming in from all over the world. I’ve been to China twice, South Africa, Malaysia, Dubai… and since I never went to a culinary school, this became my culinary training. I was seeing first hand the cooking techniques and ingredients from these faraway places and cultures, experiences that would never have been available to me without ‘Master Chef.’”
As if catering and world traveling were not enough, Chef Whitney has started a new adventure as “Chef de Cuisine” at “The Coop, A Southern Affair” in Winter Park, Florida. “I am very excited about having a place for people in Winter Park to try my food. I have just released by second cookbook, ‘Whitney Miller’s New Southern Table,’ and I have been putting select dishes from it on the menu, and it is so rewarding to see people enjoying them, asking for the recipes, and wanting to try them at home… it is a very humbling experience to know that people are enjoying something you have created.”
Cooking, creating, and passing her knowledge along to others who are just as passionate about food is what energizes Chef Whitney, “I definitely see more cookbooks in my future. I just enjoy the opportunity to pass along my ideas to people who want to re-create what I have made. People are always asking for my recipes, so I post them on my website, on my social media… it energizes me to know so many people are just as passionate about cooking as I am!”
When asked for any final thoughts about being a chef, Chef Whitney pauses a moment, and then replies, “I am passionate about what I do, whether I am competing, writing, or cooking for my husband. My great grandmother taught me that cooking for someone is showing them how much you care for them. Southern food is about the love that goes into making it, the comfort that people feel when they eat it, all the food memories that are made. It is a constant re-creation, finding something new, something fresh… it is the same for life… cooking and life, keep it fresh!”
If you would like to sample one of Chef Whitney’s creative dishes, stop in at “The Coop, A Southern Affair” in Winter Park, Florida. To try some of her culinary magic yourself, be sure to get her new cookbook, “Whitney Miller’s New Southern Table”… just try not to drop the chicken on the floor before it gets to the plate!
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