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.
2/3 cup extra virgin olive oil
6 medium Yukon gold potatoes, shredded
1 parsnip, shredded
1 medium yellow onion
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped
3 tablespoons breadcrumbs
salt and pepper (to taste)
1 - Drain the shredded potatoes and parsnip, pressing them down in a colander to remove moisture. Place the mixture in a bowl. Using a box grater, grate the onion directly into the potato mixture so that the onion juices fall into the bowl.
2 - Add the egg, parsley, chives, dill and breadcrumbs to the bowl and season with salt and pepper.
3 - Heat olive oil over medium-high heat.
4 - Combine and drop enough batter into the hot oil to make
2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
5 - Drain cooked pancakes on paper towels and arrange on a platter.