Metro Mobile Chefs and Cooks Association
A Huge Thank You to Our Event Sponsors!
“I'd like to give a heartfelt and sincere THANK YOU to Madame President of the ACF Chef Kim Brock Brown, Chef Samuel Spencer, Henry Douglas, Chef TaCarla Freeman, Metro Mobile Chefs and Cooks Association, Bishop State Community College. Mobile Marriott Hotel, and most importantly YOU!”
-Chef KDJ
Each and EVERY one of us has the ABILITY to DETERMINE the definition of success!
Chef KDJ
Recipe for Personal and Professional Success
PASSION: Do you love what you do and are you excited about doing it?
MOTIVATION: Are you inspired and/or have a strong reason to do it?
PREPARATION: Have you educated yourself on much of what you need to know?
BALANCE: Are all things right and equal in your professional and personal life?
LUCK: Can come in many forms (genetic, social, timing, taste). All are arbitrary and beneficial is by definition lucky!
CHARACTER: Moral compass or quality of a person. What do you do when no one is watching?
DISCIPLINE: Helps keep you focused on reaching your goals, prevents laziness and procrastination. Allows you to overcome all obstacles.
BELIEF: You must believe in yourself! You must have the confidence to do it!
Learn More From Chef KDJ
Excellent autobiography! Good read!
I enjoyed this book of Chef Keith very much! He narrates his experiences of becoming one from his younger years to the present. He goes through some challenging times. (which I’m sure were life lessons) but also some times of great achievement he attains through hard work, discipline and one I truly admired of “keeping the faith” through it all. If you want an honest depiction of the life of a chef, then this is a must read. Highly recommend!
Dr. Emily Knight
President, Texas Restaurant Association
When asked about his favorite recipe, Executive Chef Keith Denard Jones used to say, “Lobster enchilada with jalapeño marmalade.” However, having experienced where-there’s-smoke-there’s-fire antagonists and out-of-the-frying-pan-into-the-fire challenges, Chef KDJ has a new dish. His recipe of success consists of passion, preparation, and persistence. Blended with integrity, garnished with love, and served with charisma, he brings soul to the recipe of life.
Whether you’re a home chef, professional chef, or food lover, in this book, you will discover:
Strategies to balance personal and professional goals
Life lessons to stay focused, intentional, and inspired
Tips to manage the hectic and ever-evolving world of food
How to recognize and receive opportunities
Chef KDJ’s favorite recipes from around the world
Honey Smoked Salmon Bulgur Wheat Salad
1 cup bulgur wheat
1 cup vegetable stock or water
3 tablespoons olive oil
2 medium zucchini, small diced
6 ounces shiitake mushrooms, small diced
2 cloves garlic, chopped fine
1 ½ c shelled edamame
1 bunch fresh Italian flat leaf parsley, chopped fine
6 green onions, thinly sliced
4 large tomatoes, seeded and small diced
5 tablespoons olive oil
Juice of 3 lemons, freshly squeezed
Zest of 1 lemon
1 pound Honey Smoked Salmon, bring to room temperature
Kosher salt and cracked black pepper to taste
Place bulgur wheat in a large bowl and set aside.
In a small sauce pot bring vegetable stock to a boil, then pour over bulgur. Place a tea towel over the bowl so the steam is unable to escape, set aside until cool.
In a large sauté pan heat 3 tablespoons olive oil to medium high and add zucchini, mushrooms and garlic. Cook until just tender, stirring occasionally making sure not to burn any items. Add edamame and heat until just warm, no more than three minutes. Remove from heat and let cool to room temperature.
Once all liquid is absorbed and bulgur is soft add the parsley, green onions, tomatoes, 5 tablespoons olive oil, lemon juice and zest. Toss together until well mixed. Then add remaining cooked ingredients and the Honey Smoked Salmon.
Season to taste with salt and pepper and toss salad again until all products are completely incorporated. Serve immediately. Serves 6
NOTE: Original or Cracked Pepper flavored Honey Smoked Salmon would be excellent with this dish.
Honey Smoked Salmon Deviled Eggs
3 ounces Honey Smoked Salmon
6 large eggs
2 tablespoons mayonnaise
1/2 wheel Boursin cheese(shallot and chive)
2 tablespoons fresh snipped chives
2 tablespoons Italian flat leaf parsley, chopped fine
1/8 teaspoon kosher salt
Dash freshly ground black pepper
Chopped chives and parsley to garnish
Preheat oven to 400°F.
Remove about 3 oz. salmon skin from the Honey Smoked Salmon fillet and place it on a small pan; roast the skin in oven until completely crisp (but not burnt) 12 – 15 minutes. Remove from oven and cool to room temperature and set aside.
Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes. Immediately drain and fill the saucepan with cold water and ice. Chill at least 20 minutes (or make a day ahead). Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water. Cut eggs in half lengthwise and carefully remove the yolks.
Mash yolks with Honey Smoked Salmon, mayonnaise and Boursin cheese. Add chives, parsley, salt and pepper and mix well.
Place filling in disposable pastry bag with star tip and decoratively pipe filling into egg whites.
Rough chop crisp salmon skin into small pieces and use it to garnish filled eggs, along with chives and parsley.
Serve immediately. Serves 6 (2 halves per person)
