Washington State Chef's

Member Spotlight

Member Spotlight - December 2010

Holli Yu

Favorite Quote

"Culinary apprenticeship will give you a new cooking life."


My name is Holli Yu, I have over 25 years of  experience as a cook and food service professional. I am from Hong Kong, China, I came to the United States in 1987. I began my cook career at the age of 17 in hotel food service, I when to the Chinese culinary school for cooking and baking, than I become a Chinese professional cook and baker. I has continued my passion for cooking since. and worked at the Chinese restaurant.

Since 1997, I work at the Boeing Company for a cook, I have been selected to participate in the inaugural ARAMARK sponsored American chef’s Association Culinary Apprenticeship program from 1999 – 2002. I am very excited this program in that it provide me with an opportunity to develop skills that enhance my culinary ability, presentation and delivery of the better product and service to our customers. I bringing the theory, techniques, and trends that I am exposed to in class back to my kitchen and share my new knowledge with my peers, and helping them grow as culinary professionals.

View her favorite recipe below…

Favorite Recipe


Yield: Makes 12 portions


  • 4 each eggs
  • 12oz milk
  • 1 cup fine dry breadcrumbs
  • 4oz onion, minced
  • 1 1/2oz minced garlic
  • ½ bunch fresh parsley, chopped
  • 2 1/2 teaspoons  salt
  • Cracked black pepper, to taste
  • 1 teaspoons ground sage
  • 3 pounds ground beef
  • 4oz tomato ketchup
  • 2oz brown sugar
  • 2 teaspoons dry mustard


  1. In a bow, combine the eggs and milk.
  2. Stir in the bread crumbs, onion, garlic, parsley, salt, pepper and sage.
  3. Add the ground beef mixture and mix well.
  4. Place meat mixture into loaf pans (if available ).
  5. Place in preheated 325 F oven, uncovered for 35-40 minutes or until internal temperature reaches 165 F.
  6. Combine ketchup, brown sugar and dry mustard. Mix well.
  7. Discard excess fat from loaf pan.
  8. Top meat mixture with an even coating of the ketchup mixture.
  9. Return to oven for an additional 10 minutes.
  10. Allow to set before slicing into portions. Transfer to warmer. Serve hot with mushroom gravy.