THE CHOPPING BLOCK – CHEF PROFILES
Greg Darden
Favorite class to teach:
Focus on Seafood
Training/education:
Washburne Culinary Institute
Cooking since:
Over 20years
Favorite childhood food experience:
Preparing my first batch of guacamole at the age of 8.
What made you want to become a chef?
Three's Company
What is your signature dish?
Sesame Crusted Salmon w/ Warm Shitake Slaw & Soy Ginger Beurre Blanc
What are the 5 ingredients you can't live without?
Bacon, Butter, Salt, Tomatoes & Garlic
What do you love about cooking?
A "sexy" result.
When you're creating a new recipe, what influences and inspires you?
Contrasts of flavors.
What advice would you give a new cook?
Keep Learning.
What are you doing when you're not cooking?
Eating to music.
Describe your perfect evening.
Libations and grilling at Lake Michigan at sunset.
If you had friends in from out of town, where would you take them to eat?
Fogo de Chao.
Where are you from?
Chicago's South Shore Community
What was your favorite vacation?
Las Vegas
What are your hobbies?
Fishing & collecting music
What is your favorite band?
Sly and the Family Stone
What is your favorite sports team?
Chicago Bulls
If you could have dinner with one person, who would it be?
Michelle Obama
What are your guilty pleasures?
Bacon & Butter
Who is your favorite celebrity chef?
The Two Fat Ladies
What 5 tools should every new cook have in the kitchen?
Chef knife, microplane, hand blender,
What resources would you suggest for Chopping Block clients?
Food Lovers Companion, LaRousse Gastronomique,
List/describe three of your favorite tips or techniques you use in the kitchen.
Braising & poaching are the keys to flavor infusion, flip proteins only once while grilling, remember that GBD should always be the result (Golden Brown & Delicious).
Please supply any blogs, links, posts, or other social media that you wish to share.
www.chefgnice.com