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Recipes from some of the world's greatest chefs
Ebony, Feb, 1998
Date With a Dish
When it comes to preparing good food, perhaps no one does it better than a select group of accomplished African-American chefs who create some delectable delights that tickle the taste buds. Not only have they had a major influence on the foods served around the world, some have put their signatures on special dishes that have been enjoyed by presidents and other heads of state.
On the following pages, we highlight some of the world's best chefs who share a variety of their most popular recipes.
ANDRE HALSTON, executive chef at Troutbeck Inn in New York, began a career as a chef when he accepted a full apprenticeship at C.P. Hotel and Resorts. Before accepting his current position at one of the top-rated properties in the world, Halston traveled extensively in Europe and the U.S. and worked at the highly rated Royal York Hotel, which has 1,400 guest rooms and suites, and eight food outlets. He later joined the Ritz-Carlton Hotel in Atlanta, where he was the only African-American to hold an executive position. His talents were recently on display at the National Wild Game Competition held in Sioux Falls, S.D., where he placed fourth. Halston, scheduled to take the Certified Master Chef Exam, has prepared dishes for two presidents of the United States and many dignitaries from other countries. He is currently participating in a radio talk show in New York and creating a series of cookbooks.
Andre Halston's Louisiana Jumbo Lump Crab With Toasted Coconut
8-ounce lump crab meat 1 roma tomato, blached and skinned and diced into 1/2-inch pieces 1 scallion, cut into small pieces on a bias-angle 1 piece celery root, peeled and cut into fine matchstick pieces 3 ounces haricot vert beans (or regular green beans) trimmed, blanched and cut into 2-inch pieces 2 ounces fresh coconut, shredded and toasted in oven, until light brown Juice of half a lemon Juice of half a lime 1 Valencia orange segmented into wedges 1 ruby red grapefruit segmented into wedges Sea salt to taste Cracked black pepper to taste Cilantro or parsley to garnish
Mix the crab, scallion, celery root, beans and coconut together; add the lemon and lime, along with the juices that spilled out of the orange and grapefruit. Toss and season gently with the sea salt and pepper.
To create plate or platter, arrange fruit sections close to center of the plate in a spoke. Place the crab mixture on center and top with dash of toasted coconuts.
Yields 2 servings
EDMUND CARTER, executive chef for Aramark Corporation at the American Graduate School Of International Management in Glendale, Ariz., attended the Lederwolff Culinary Academy in Sacramento, Calif., and received additional training at Corporate Chef Training, Mariott Corporation, in Denver, Colo., and at the Marriott Corporation's corporate services management program in San Ramon, Calif. Carter feeds 1,500 student/faculty and 60 corporate clients daily. Before joining Aramark, he was Chef De Cuisine/Operations Manager at UCLA. Previously, he was executive sous chef at MCA Recreation Service Group, Universal Studios in L.A., and regional program instructor for the Galt Joint Union High School District. Chef Carter was selected one of the best chef's in the Scottsdale. Ariz., Pastry Competition and was featured chef of the month on Good Morning Arizona in September. He was also on the California Culinary Olympic Team in 1996.
BENJAMIN AND ROBERT BYNUM are the owner of Zanzibar Blue and Warmdaddy's restaurants in Philadelphia. The Bynum brothers worked in their father's club when they were young and began devising plans to help change the landscape of their own hometown. Robert, a graduate of The Wharton School of the University of Pennsylvania, used his knowledge of entrepreneurial management. Benjamin attended the Restaurant School in Philadelphia and worked as a chef for a variety of restaurants to gain a focused perspective of the food-service industry.
PAUL D. STURKEY, who was executive chef at Wetherington Golf and Country Club in 1996, is currently general manager at the West Chester, Ohio, facility, where he handles the club's daily management. During the time he was the club's executive chef, food and beverage sales in the 600-member club reached $1.4 million in the first year. Sturkey, who received an associate degree from the University of Akron in restaurant and hospitality management in 1978, later received an associate degree from the Culinary Institute Of American in Hyde Park, N.Y., in occupational studies. At the Culinary Institute Of America, Sturkey took courses in nutrition, cost control, baking, pastries and employee relations.
Paul Sturkey's Almost-Fat-Free, Grilled Pork Tenderloin
16 ounces apple juice 1/4 cup Dijon mustard 1/2 cup lite soy sauce 1 tablespoon ground garlic 1/2 teaspoon salt 1 tablespoon black pepper 4 whole pork tenderlions, cleaned and trimmed
Combined all ingredients excepts pork in a 2-quart mixing bowls until well-blended. Place pork in marinade for a minimum of eight hours or overnight. Remove pork from marinade and pat dry. Grill on all sides until evenly browned and continue to cook on elevated rack or wrapped in foil on grill until internal temperature reaches 150 to 160 degrees. Let rest off heat for 10 minutes before slicing. Serve with grilled vegetables and your favorite oriental sauce for dipping.
