Le Chef Pierre
Executive Chef, culinary adventurist and entrepreneur. Trained and studied in preparing and supervising the preparation of foods of all types. Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook, design and present food product.
Strong education and hands-on experience in the preparation and management of meals and menus with a solid understanding of how to adjust taste and ingredients to accommodate a variety of tongues, diets, and cultures.
Exceptional communication skills for coaching and training staff in the best ways to design, and cook present foods.
Excellent organizational skills as demonstrated in the ability to apply best practices to save costs and manage time, whether preparing simple restaurant meal or a large event.
Chef Pierre’s Perfect Caesar Salad
For the dressing:
2 large egg yolks
Juice of 1 lemon
2 tablespoons red wine vinegar
5 drops tobasco
1 teaspoon Worcestershire sauce
2 medium garlic cloves crushed
4 flat anchovies chopped
1 tablespoon capers chopped
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
Pinch of salt
1/2 teaspoon coarse ground
For the salad:
2 Romaine hearts cut to bite size
1 pack chef Pierre’s Seasoned Croutons
1/2 cup shredded Reggiano Parmesan
2 tablespoons bacon bits
Put egg yolks, lemon juice, Worcestershire sauce, tobasco & vinegar into a mixing bowl. Whisk until smooth, add the capers, anchovies, garlic. Mix all well together and then slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will separate and not emulsify. Season with salt and pepper
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese and croutons and toss again. Serve on chilled plates. Sprinkle some Parmesan, bacon bits and croutons on top