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.
GC Farms' jalapeno olive oil
3 ears corn on the cob
1 red bell pepper, split and seeded
1 pound chicken breast tenders, diced
1 teaspoon poultry seasoning
1 teaspoon cumin
Salt and pepper (to taste)
1 small to medium zucchini, small dice
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1 avocado, cubed
cilantro for garnish
1 - Heat a grill pan to high and a soup pot to medium high. Drizzle oil
on corn and place on grill. Add red pepper to grill with corn. Char
10 minutes, total, turning occasionally. Remove to cool, 5 minutes.
Remove charred skin from the pepper.
2 - Add 2 tablespoons oil to hot soup pot and add in the chicken.
Season with poultry seasoning, cumin, salt and pepper. Lightly
brown chicken on each side. Add zucchini, onions and garlic and
chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to
soften. Add tomatoes, tomato sauce and stock. Bring soup to a
bubble and then reduce heat to medium low.
3 - Scrape corn off of cob and add to soup. Chop grilled red pepper
and stir into soup. Add chips to soup in handfuls and fold in. Serve
soup immediately with scatter of shredded cheese. Garnish with
avocado and cilantro.