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.
3 chicken breast halves, boned & skinned
1 tablespoon butter
2 cups basmati rice
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 teaspoon hot chili paste
1/4 cup GC Farms’ Chili Olive Oil
3 cups red & yellow bell pepper strips
1 medium cucumber, thinly sliced (for garnish)
1/3 cup coarsely roasted, salted peanuts
1 - Place chicken breasts in a shallow baking dish, skin side up. Sprinkle each breast with salt and pepper. Brush with melted butter.
2 - Roast 1 hour at 350 degrees.
3 - Allow to cool to room temperature.
Cook basmati rice in rice cooker or on the stove as per instructions on packaging.
Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
Shred roasted chicken and then combine with peppers in large bowl. Toss with enough dressing to coat. Arrange basmati rice, serve chicken mixture on top, sprinkle with peanuts, garnish with cucumber, and serve alongside remaining dressing.