Washington State Chef's

Member Spotlight

Member Spotlight - September 2010

Kevin Blaylock CEC

Favorite Quote

"A modest garden contains, for those who know how to look and to wait, more instruction than a library."


Kevin began his culinary career by attending a high school Culinary Arts program at the Occupational Skills Center in SeaTac. During the two-year course he was very inspired by his instructors Tony Poplin & Paul Richter and decided to make cooking his life’s passion. He received the WAVE Award Scholarship and attended the Food Science program at South Seattle Community College. Before graduating SSCC, he was offered a job as Sous Chef at a small French Bistro in Kirkland and continued to learn classic technique over the next four years.

After leaving the Bistro, he started a small catering company named Secrets of the Pacific Northwest. The concept was based on native wild mushrooms and truffles hunted in local forests. Truffles became somewhat of an obsession for Kevin, he still spends much of his free time with his dog Bear hunting for these elusive ingredients. This crazy love for fungus led to meeting the love of his life Lilli who paired the wines with a coursed truffle dinner prepared by Kevin. Lilli and Kevin married in 2008. In 2009 He teamed up with Truffle Guru Jim Wells and other Fungi Enthusiasts to propose new truffle harvesting regulations to Oregon State Representatives.

In 2006 Kevin went back to work as a Visiting Chef at the high school program where he got his start. Almost two years had passed and then Kevin received the bittersweet news that his former instructor now colleuge Paul Richter was retiring. Kevin knew that this was the ultimate job and was prepared to do anything to be considered for the position. After a lengthy interviewing process and many sleepless nights, he was hired as the Chef Instructor for the Culinary Arts Program at Puget Sound Skills Center formerly OSC. Since then, Kevin has earned both his teaching certificate through Central Washington University and Certified Executive Chef designation with the American Culinary Federation.

The Culinary Arts program at Puget Sound Skills Center has worked at many different events with the Washington Chefs Association, Renton Technical College & South Seattle Community College, including: Governors Inaugural Ball, Western Regional Conference, RTC Graduation Dinner, RTC Competition, Special Olympics Box Lunch Build, Empty Bowls, etc.

Kevin looks forward to a very long teaching career and witnessing the successes of thousands of future culinarians.

View his favorite recipe below…

Favorite Recipe



  • 2 pounds mixed wild mushrooms, such as Chanterelle, Chicken of the Woods, Porcini, Morels, Lobster, etc…
  • 1/2 cup good olive oil
  • 1 cup chopped shallots (4 large)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped garlic (6 cloves)
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped parsley
  • 1 cup Cognac
  • 1 cup Reduced Heavy Cream
  • 4 Cup Veal Stock
  • 1/2 cup cooked barley
  • 1 cup cooked potatoes (Small Dice)
  • Buerre Manie or Cornstarch Slurry to Thicken


  1. Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
  2. Heat the olive oil in a large (11 – inch) Dutch oven or sauce pan.
  3. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
  4. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
  5. Stir in the garlic and cook for 2 more minutes.
  6. Toss in the parsley and sage and let mushrooms brown to create a fond.
  7. Release fond with Cognac and reduce.
  8. Add potatoes, barely and veal stock and bring to a simmer for 3-4 minutes.
  9. Finish by adding reduced cream and seasoning with salt.
  10. Utilize Beurre Manie or Cornstarch Slurry to adjust consistency.
  11. This mixture is best served with toasted baguette and pairs nicely with an Oregon Pinot Noir.