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ABOUT CHEF JEFF
I love cooking because preparing food is almost as much fun as eating it! I enjoy cooking a variety of foods and cuisines made with fresh ingredients. I prefer to cook lean meats, fish, and skinless poultry, using little fat. I cook primarily with olive or canola oils instead of butter, and use little or no sugar (I can use sugar substitutes if you prefer). I grill, broil, or sauté most meats because it’s healthier this way. I give foods lots of flavor that comes from fresh herbs (I grow my own), spices, and other ingredients. I’ve been cooking for more than 30 years. Although I’m mostly self-taught, I’ve worked in the wine and restaurant industries and have taken classes from some top chefs. I cook everything from simple meals in 20 minutes to elegant 5-course dinners, to food for 25,000 people at the Hosea Feed the Hungry Program four times a year. And I was considered for a chef’s position at The White House. When I’m not cooking, I develop recipes and demonstrate cooking techniques for Chefs USA (a company of professional chefs) and I write and publish a free monthly newsletter (see link above) with recipes, humor, cooking tips, and more. Send me your e-mail address and I’ll see that you get a copy. My other cooking activities include: · Doing cooking demonstrations at wine and food trade shows.
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