George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
4 boneless, skinless chicken breasts
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon lime zest
juice of 1 lime
1/4 cup honey
2 teaspoons chili powder
24 baby artichokes (about 3 pounds)
juice of 1 lemon
extra virgin Olive oil
red pepper flakes
4 garlic cloves, chopped finely
3 tablespoons chopped flat-leaf parsley
For rainbow carrots:
3 bunches rainbow carrots
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1 tablespoon chopped chives
1 - Preheat your grill to a medium heat.
2 - Pat the chicken breasts dry and sprinkle the salt, pepper, garlic powder, onion powder and cumin evenly over both sides of the chicken breasts.
3 - In a small bowl, combine the lime zest, lime juice, honey and chili powder.
4 - Place on the grill and cook for about 5 minutes then flip and cook the other side
for another 5 to 6 minutes.
5 - Brush both sides of the chicken breast with the honey mixture and continue cooking until the chicken reaches an internal temperature of 160 degrees F.
1 - Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
2 - In a wide, heavy skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender.
3 - Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute. Transfer the artichokes to a platter, sprinkle with sea salt and serve.
For rainbow carrots:
1 - Toss rainbow carrots, olive oil and sea salt on a baking sheet; arrange in a single layer. Roast at 450 degrees F, turning once, until tender and slightly browned (about 15 minutes). Sprinkle with more sea salt (optional) and chopped chives and serve.