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Comparative Essay Thesis Examples For Chef

CHEF JULIUS RUSSELL

Chef | Television Personality | Winemaker | Culinary Ambassador | Humanitarian

As seen on The View, The Big Ten Network, WGN America, ABC, NBC, BET Networks, Eater.com, FOX Chicago, MetroMix, Red Eye, UPTOWN Magazine, Rolling Out Magazine, Chicago Tribune, WCIU “You & Me This Morning”, Evanston Now, N’Digo, FoodandWine.com, Time Out & Chicago Sun-Times

Voted “Best Caterer” | UPTOWN Magazine “Best of Chicago”

Chef Julius serves as owner of A Tale of Two Chefs, Executive Chef for KeHE Distributors, MSS Distribution and TV Host on the Big Ten Network. He is consulting chef and partner with Nature Isle Tropical Gourmet. In association with the Chilean Consulate & ProChile, he is the Culinary Ambassador to the country of Chile. Also, he serves as the Culinary Instructor the Common Ground Foundation. He is also a contributing writer to UPTOWN Magazine. He has been featured on prominent food and wine blogs including, Snooth, Eater-Chicago, Dr.Vino.com, and AliceFeiring.com.

Over the past decade Chef Julius has continued his culinary training stateside at the New Orleans School of Cooking and in Paris with Princess Marie Blanche de Broglie at La Cuisine Marie Blanche and Patrick Terrien at Le Cordon Bleu Academie d’Art Culinaire de Paris.

His ability to blend classic French technique with International flavorful influences, including Cajun/Creole, Caribbean, Latin American and Asian cuisines is unmatched. His mottos, “The Flavor Leads” and “The World Deserves To Taste Better”, speaks to his passion for blending global cuisines to create innovative dishes that transcend region. Not only is he recognized as a trusted culinary resource but his commitment to educating the American palette about how wine pairings are essential to complete the perfect dining experience. He has been retained as “guest-chef” for exclusive “Wine & Dine” events throughout Napa Valley, Sonoma Country and Chile. Chef Julius Russell believes that great food is only enhanced by great wine. He is also a lifelong student of incredible tasting experiences, always willing to learn more about the ever-changing world of food and wine. And Chef Julius never misses an opportunity to share the incredible products in which he has been exposed.

As a Private Chef and Caterer, Chef Julius accommodates the culinary needs of celebrities throughout the United States by providing in home dining and elaborate dinners for their families and large-scale events. His catering company, A Tale of Two Chefs provides specialty catering, brand promotion, product development, public food demonstrations and menu design for corporate clients such as Red Monkey Foods, MillerCoors, ConAgra Foods, Goodman Theater, N’Digo Magapaper, Jewel-Osco, WGN-TV, ABC Television, NBC5 Chicago, CEO’s of America, Repertory Theatre of St. Louis, Schnucks, HEB and Giant Eagle, Walmart, Benzinger Wineries, Casa Silva Winery, Vina La Chocalan and many more.

As the Executive Chef of KeHE Distributors, he oversees recipe design and the “Cuisine Based Selling” program where grocery chain execs are invited to experience KeHE products via multiple course meals showcasing recipes created by Chef Julius. KeHE is an employee-owned company, headquartered on a 1 million square foot campus in Romeoville, IL. They work with over 3500 manufacturers and distribute 60,000 products to 33,000 retailers. KeHE operates 12 warehouse facilities through which we support retailers across multiple channels in Canada, the U.S., Mexico, the Caribbean, and Central and South America, making them the leading specialty food distributor in the country.

Chef Julius’ major appearances include the Bloomingdale’s Home Store “Cooking with Heat” Series, The Taste of Chicago’s “Dominick’s Cooking Corner” and the new “Marianos Cooking Corner”, The Chicago Tribune Printers Row Lit Fest, All Clad’s “Roast Like a Pro”, Jazz at Jewel Summer Series, Food & Wine Show with The Food Network and the San Francisco Food & Wine Show.

His commitment to philanthropy is demonstrated through his work with the Common Ground Foundation, American Diabetes Association, Common Threads, Chicago Public Schools “Cooking Up Change” Healthy Schools Campaign, Darfur Darfur, Umoja Student Development Corporation, Bronzeville Lighthouse Youth Center and Kanye West Foundation.

Chef Julius has been featured on The View, The Chicago Tribune, BET Networks, WGN, ABC, NBC, N’Digo, MetroMix, Red Eye, NBC’s iVillage “In the Loop”, Evanston Now, UPTOWN Magazine, TimeOut Magazine and Chicago Sun-Times. A Tale of Two Chefs was recently voted “Best Caterer” 2012 for UPTOWN Magazine’s “Best Of Issue”.

CHEF STANLEY HAGERMAN
Chef de Cuisine

Chef Stanley Hagerman’s white tablecloth restaurant experience brings a finishing touch to A Tale of Two Chefs.  His management roles at the some of Chicago’s leading restaurants such as The Signature Room, The Pump Room, Ambria, La Petite Folie, and the Marion Street Cheese Market have rounded out his natural creative ability, allowing him to create out of the box dishes with flawless timing and execution. A graduate of The Cooking and Hospitality Institute of Chicago, he values the continuous learning process that great Chef’s embrace and instills the quest for perfection in his support staff. As Chef de Cuisine, Chef Stan’s involvement and input with the menu and day-to-day operations is reflected in the product we produce.

CHEF MAURICE WELLS – Chef de Cuisine

CHEF RICKY SIMPSON – Sous Chef

Giangrandi Gourmet Olive Oil

I use different olive oils for different dishes that I make. With the blends ranging from “Delicate” to “Intense” are what makes this house standout. The richness of the color and clean finish is why I enjoy using it in everything from vinaigrette to finishing my steaks. It’s also my ONLY choice for roasting garlic for my garlic oil. What’s great about Giangrandi Gourmet is that their entire collection of oils are top shelf and “certified organic”. They have won so many awards based on quality and taste! It is the BEST tasting olive oil I have EVER had…PERIOD! Exclusively available at http://store.rimcofoods.com

Monini White Truffle Oil

This white truffle oil is one of the best in the business. It is so easy to elevate a pasta dish to 5-star elegance with a simple drizzle.  Don’t heat it or try to use it for a sauté. Truffle oil’s unique flavor is designed for finishing an already great dish. It’s available at all major grocery chains.www.monini.com

Savory Choice Stocks
Broths and Stocks are one of the secrets to flavor many chefs dishes. We start them early and make them often. The Savory Choice brands of concentrated cooking broths are both gluten free and full of flavor. The chicken broth is a must to pump up the simplest of rice dishes and sauces. Vegetarians don’t have to sacrifice any flavor because the Vegetable Broth give everything from sautéed veggies to quinoa a huge burst of flavor! The Beef Demi Glace is so good that I no longer make my own! Several of my recipes feature the Savory Choice Brand, with tons more on their home site. (Sold online at amazon.com; also at Z & H Market in Chicago)
www.savorychoice.com

Cajun Power Garlic Sauce

This is the “mother sauce” of all mother sauces! I was first introduced to it while still in culinary school in New Orleans. It was the base for a lot of the sauces. It’s not super spicy, yet well seasoned. The tang comes from a bit of lemon (I think)…but don’t quote me. Its definitely a must for building gumbo & etouffee bases.  Use it to marinate, baste, or dip. I even add it to all of my 12 barbecue sauces. And my alter ego, Chef Tiki, doesn’t make a dish without it. If you don’t see it in your grocery store, go online www.cajunpowersauce.com or www.neworleansschoolofcooking.com.

Nature Isle Caribbean Sauces
The easiest way to get to the Caribbean without a plane ticket!  All natural, Kosher, Gluten-free and ABSOLUTELY delicious! The Mango Pepper Sauce is ridiculous!! I actually work very close with this company and have many recipes on their site and mine. Yes they have a great Jerk Seasoning but the salad dressing is crazy. Barbecue sauces, Chutneys, Tropical Mustards, they all embody my philosophy of “Sweet Heat”. These products are a must for cooking this spring and summer. You will become a grilling pro! The entire line of sauces and marinades are available now at specialty grocery stores and on my site starting Summer 2010.
http://www.naturegourmet.com

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