Ex. Chef & Sen. Dir. of Culinary at Ocean Reef Club, Philippe Reynaud tells us what it takes to be a great chef and why JJS ducks are a must-have on his menu.
Jason Hook founded H2O Kitchen, a private dining, catering and consulting company, in January 2014. The company’s unusual name traces back to the place where the concept was born: a waterfall at Powder Valley Inn in Zionsville PA. H2O Kitchen is a mobile business model. For example, Jason can be found managing a cooking demo... Read More
Chef Scott was born in Syracuse, NY raised in nearby Penn Yan, a quaint hamlet of 5,000 in the heart of New York’s Finger Lakes. The surrounding area is rural, known for dozens of fine vineyards and family-owned farms. Watching his mother turn fresh seasonal produce from local farm stands into steaming hot pies and... Read More
After years of working at Michelin-starred restaurants, Chef Yuhi Fujinaga recently assumed responsibility as Executive Chef overseeing daily operations at Morimoto Asia, a new pan-Asian restaurant concept at Disney Springs at Walt Disney World in Orlando FL. The restaurant is the brainchild of Iron Chef Masaharu Morimoto and is his first-ever pan-Asian restaurant. Chef Yuhi... Read More