Washington State Chef's
Member Spotlight - June 2010
As a child I was eager to help in the kitchen. I made too much of a mess for moms liking, but I always got to help grandma. Grandma can I help, I would inquire. She would reply, “Peel those potatoes.” As I got older she let me help more. In what seemed no time at all I was making sauces and gravies in addition to peeling those potatoes. In High School we had a campus restaurant where we fed faculity and staff. There we had several rotations (dining room, kitchen, management, and menu planning). I excelled in the restaurant and even won both the student of the year and customers choice awards my senior year. Since high school I have explored other careers outside of the food industry only to be called back. My true passion is cooking. I have been at Sysco for 11 years, 5 of which I have held my current position of company Chef. The most enjoyable parts of my current position are creating new, exciting, and innovative dishes as well as assisting our customers overcome obstacles in their day to day operations.
View his favorite recipe below…
RED ONION AND ROSEMARY MARMALADE
Yield: 1 quart
- ¼cup olive oil
- 2lbs red onions shaved thin
- 1tsp. rosemary, fresh, chopped fin
- 1cup red wine
- 1cup water
- 1tsp beef base
- 2cups heavy cream
- Seasonsalt to taste
- In hot sauté pan add the olive oil and red onion.
- Continue to sauté at medium heat until onions are soft. Stir frequently.
- Add red wine and rosemary, reduce until almost dry.
- Deglaze with beef stock and reduce until almost dry.
- Add heavy cream and reduce by half.
- Remove from heat and season to taste.